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June 2003: Cameron’s Seafood Market

The Atlantic may be miles away, but that doesn't mean you can't indulge in seafood-shack fare here.

The Atlantic may be miles away, but that doesn't mean you can't indulge in seafood-shack fare here. The fryer is king at these order-at-the-counter-and-grab-a-table fish houses, but the kitchen does a respectable job with broiled items as well–shrimp scampi warrants kudos. Because Cameron's doubles as a fish market and a restaurant, the lineup of both fried and broiled seafood is impressive and ever-changing. Bluefish, croaker, cod, haddock, whiting, swordfish, and softshell crabs are just a few possibilities.

Fried oysters are a standout whether in a sub (in New Orleans they'd call it a po'boy) or on a platter with fries and slaw. If you can't make up your mind, one of several combo platters might suit–they are big enough for a twosome to share. Check out the soup of the day, homemade and usually a winner. And if you're fry-phobic, consider spiced shrimp or lush shrimp salad on a crusty roll. Lobster salad, an occasional special, is also tops.

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