Slideshow: 18 Fish and Other Seafood Sandwiches We Love

Cap'n Mike's Smoked Fish Sandwiches
Cap'n Mike's Smoked Fish Sandwiches
The fantastic crusty sourdough from Acme bakery certainly gives bagels a run for their money. Topping them with meltingly tender slices of house-smoked fish from Cap'n Mike's—available at the Tuesday and Saturday farmers' markets—doesn't hurt. Read More Here »

[Photograph: J. Kenji Lopez-Alt]

Hot Fish from Bolton's (Nashville, TN)
Hot Fish from Bolton's (Nashville, TN)
A massive double-filet of whiting on white bread, fried in a way that only seems possible south of Maryland, uber crisp yet still tender and delicious inside. Read More Here »

[Photograph: Hawk Krall]

Fishwich at Macellato (San Francisco, CA)
Fishwich at Macellato (San Francisco, CA)
The fish (Pacific Red Snapper on that day) is fried to order and comes out piping hot in a extra thin, crispy shell. A layer of coleslaw that includes shredded carrots, scallions, and red onion adds brightness and crunch. The fish itself is tender, moist, and flaky. Read More Here »

[Photograph: Carrie Vasios]

Lobster BLT from B&G Oysters (Boston, MA)
Lobster BLT from B&G Oysters (Boston, MA)
If you're gonna mess with two perfect concepts—lobster rolls and BLTs—this is the way to do it. Barbara Lynch's B.L.T. with Lobster, a charter-menu classic at her chic South End raw bar, is one of those rare dishes that actually makes the concept of "fusion" seem appealing. Shucked lobster meat (cooked until perfect firm-tender doneness, of course) is heaped between slices of crusty ciabatta, along with crisp bacon, ripe red tomato slices, torn romaine, and a healthy slather of lemon juice-spiked Hellmann's. Read more here >>
Crab Cake Sandwich at Duda's Tavern (Baltimore, MD)
Crab Cake Sandwich at Duda's Tavern (Baltimore, MD)
It might not be the biggest cake in town—even with near softball-sized girth—but there's also not a lot of filler. Binding agents, breadcrumbs and egg, take a backseat to the chunks of sweet lump crab meat. Served on a bun with tomato and lettuce, and tartar or cocktail sauce on the side, the golden, rounded patty is clearly the main event. Read More Here »

[Photograph: Krista Garcia]

Gravlax with Dill and Capers at Plenty (Philadelphia, PA)
Gravlax with Dill and Capers at Plenty (Philadelphia, PA)
The Gravlax with Dill and Capers is filled with rosy slices of fennel cured, sustainably raised salmon spread with a lemony, dilly cream cheese, scattered with thin sliced red onions, and sandwiched into a crisp, chewy baguette. Not quite as salty as traditional lox, Plenty's Gravlax is mild, letting the delicate flavor of the Scottish salmon shine through and complementing it with subtle notes of fennel. Read More Here »

[Photograph: Caroline Russock]

Shrimp Po' Boy at Domilise's (New Orleans, LA)
Shrimp Po' Boy at Domilise's (New Orleans, LA)
Meals in New Orleans are rarely a one-napkin affair, and the Shrimp Po' Boy ($10) at Domilise's is no exception. When they serve up your order, the guys at the counter hand over a small stack of paper towelettes, and with a sandwich this chock-full of juicy fried shrimp, fully dressed, you'll need 'em. Read More Here »

[Photograph: Lauren Rothman]

Grilled Fish at Bear Flag Fish (Newport Beach, CA)
Grilled Fish at Bear Flag Fish (Newport Beach, CA)
The sandwich comes in two hefty halves with lettuce, tomato, onion, avocado (an extra buck), and a few squirts of Tommy Sauce. Tommy who? He's an amalgam of Sriracha, sesame oil, orange juice, lemon juice, and probably a few other secrets that altogether add a vibrant punch of citrus, salt, sweet, tang, and umami without overwhelming the simply prepared fish. Read More Here »

[Photograph: Erin Zimmer]

Niçoise at the Larder at Tavern (Los Angeles, CA)
Niçoise at the Larder at Tavern (Los Angeles, CA)
Once liberated from its adorable packaging, this messy, briny assemblage of flaky Spanish tuna; just hard-boiled egg; mounds of sensuous black olive; and fresh tomato, cucumber, and greens will not be contained. Though the hearty housemade baguette (crackly exterior, lightly chewy interior) does its best to rein in this wayward sandwich, the ingredients still ooze out onto your fingers, leaving you with the decision of whether to go decorous with a napkin or resort to some devious finger-licking. Read More Here »

[Photograph: Katie Robbins]

The Heebster from Russ and Daughters (NYC)
The Heebster from Russ and Daughters (NYC)
What is a Heebster? Look for it on the sandwich menu at Russ and Daughters, below the Mensch but above the Super Heebster. This Heebster has multiple dimensions of spread: a full-bodied whitefish and baked salmon salad rests lightly on a bed of horseradish dill cream cheese. Read more here >>
Dungeness Crab Roll at Fish (Sausalito, CA)
Dungeness Crab Roll at Fish (Sausalito, CA)
The obvious draw is the huge five-ounce mound of fresh, sweet, local Dungeness crab that's cooked and picked fresh every morning. Other than a slight scattering of chives, this is unadulterated crab at its most delicious. Read More Here »

[Photograph: Carrie Vasios]

Lobster Roll at Fisherman's Grill (Portland, ME)
Lobster Roll at Fisherman's Grill (Portland, ME)
It's not a regular stop on the Lobster Roll Tourist Trail, but it may be one of the best lobster rolls in Portland. Read More Here »

[Photograph: Malcolm Bedell]

Pan Bagnat from St. Honorè (Portland, OR)
Pan Bagnat from St. Honorè (Portland, OR)
A rustic roll filled with tomatoes, cucumbers, onions, a mix of parsley, oregano and mint and topped with tuna, hard-boiled egg (anyone else a sucker for hard-boiled eggs in sandwiches?) and leafy lettuce. Read More Here »

[Photograph: Bruce Wolf]

The Overboard from Ippolito's Fish Market (Philadelphia, PA)
The Overboard from Ippolito's Fish Market (Philadelphia, PA)
The slaw that topped the sandwich was excellent, freshly made and better than what you get at most delis, and the homemade pepper hash was terrific, familiar but with a slight smokiness and spice. Read More Here »

[Photograph: Hawk Krall]