Buck Bay Shellfish Farm is the ideal island seafood catch-all - Review - Seattle - The Infatuation

"Buck Bay Shellfish Farm is fresh seafood nirvana for the entire Pacific Northwest, let alone Orcas Island. Between the seasonal exclusivity, waterfront location, decorative buoys, and whiffs of garlic-rubbed toast plunged into clam broth, the atmospheric details are exhilarating. And the payoff is satisfying, too. Kick things off with oysters and raspberry mignonette before mix-and-matching your own fisherman’s platter—crackling halibut fish and chips, scallop-forward salad on a roll with ikura dollops, a whole Dungeness crab, you name it. Enjoy the crustacean-feueled transcendence. Food Rundown Crab Mac And Cheese A combination of smoked cheddar, gruyere, our pal Dungeness, and black pepper-infused pasta gives mac and cheese a summery makeover—and panko adds ample texture. It’s a great side to pass around the table. photo credit: Makena Yee Kale Caesar Salad The poor thing’s barely dressed, and the thin greens wilt in the heat faster than grandparents at a graduation. The seafood here is such a hit that you can safely skip this. photo credit: Makena Yee Halibut Fish N’ Chips There’s deep-fried sorcery afoot here. Fresh halibut clings to the beer-spiked coating like Saran Wrap, with an exterior so crackly that it forms crisp stalactites we’re calling “batter shatter.” Fries and herby tartar are excellent, too. photo credit: Makena Yee Whole Crab Plate You don’t need us to tell you what a Dungeness crab is. But you might like to know that the meat tastes lovely dragged through drawn butter, and they’ve Weekend At Bernies-ed the claws to grip a lemon wedge, which is criminally adorable. photo credit: Makena Yee Island Roll Tuna salad, take a hike. Shrimp, scallops, halibut, and cod step in for the picnic-ready upgrade, moistened by garlic-soy aioli and a subtle bump of ikura. photo credit: Makena Yee BBQ Buck Bay also has an adjoining BBQ operation, and it has to be said: the smoked meats and sides are disappointingly dry. Just treat this place like the fish palooza it is. photo credit: Makena Yee" - Aimee Rizzo