Seafood has always been a staple of Coastal Mississippi cuisine, from the Indigenous people who fished and gathered in the Gulf waters thousands of years ago, to the early 20th century when Biloxi’s prosperous seafood industry made it a global seafood capital, to present day as new farms reinvigorate the oyster population along the coast.
Today that history plays on menus at restaurants across the region, where plates of raw oysters, fried or smoked “Biloxi Bacon” mullet and fresh-caught fish topped with lump blue crab often come with waterfront views.
But keep an open mind to what’s seasonal and local. “If you’re visiting the [Mississippi] coast for the first time, my advice would be to find a restaurant that takes pride in sourcing local seafood and try a little bit of everything,” says Jeffrey Hansell, executive chef at the Thorny Oyster in Bay St. Louis and a Mississippi native, “Whether it’s fresh Gulf shrimp, oysters, crab or locally caught fish, you really can’t go wrong. Just make sure you’re eating something that came out of our waters.”
What’s on the menu
Oysters — Thanks to local restoration efforts and new farms, Gulf Coast oysters have seen a recent resurgence after a series of hurricanes and other catastrophic events. Their flavor reflects the waters they live in; they’re often described as creamy and less salty than their counterparts from other areas along the Atlantic coastline.
Crab — Since Mississippi’s Gulf waters stay warm almost year round, blue crabs appear on the menu many months of the year. Like oysters, their flavor changes depending on their environment. Crab dip, crab boils and, of course, crab cakes are menu favorites.
Shrimp — The shrimp on your plate may vary in color and flavor, as Gulf-dwelling shrimp come in different species. Brown shrimp is most common in this region but you’ll also see white, pink and Royal Reds.
Finfish — Several varieties of snapper along with trout, flounder and red and black drum fill Mississippi’s Gulf waters. Striped mullet is also a local specialty. Called “Biloxi Bacon” for its smoky flavor, it’s said that this fish kept soldiers from starving during the Civil War. You can still find it on menus throughout the region, like the Biloxi bacon dip at Boonies on the Bayou, just north of Bay St. Louis
Where to find it
The Mississippi Department of Marine Resources maintains a directory of restaurants that serve Gulf-caught seafood, but it’s not comprehensive, as restaurants have to submit themselves to be listed. However, since 2025 state law requires restaurants to label all seafood as domestic or imported, so now it’s easier to know exactly what you’re getting. And if you’re curious about the history of the industry that’s bringing this fresh seafood to your plate, check out the Maritime & Seafood Industry Museum in Biloxi. Below, five of our picks for seafood spots across Coastal Mississippi.
White Pillars, Biloxi
One of four Coastal Mississippi restaurants recommended in the Michelin Guide American South for 2026, White Pillars gives local seafood a recurring role on its menu. Order the seafood tower for a little bit of everything, including smoked fish dip and Gulf fish kokoda (a ceviche). The menu also changes with the season, as chef-owner Austin Sumrall — named a James Beard Award semifinalist for Best Chef South and “King of American Seafood” in the 2021 Great American Seafood Cook-off — takes an ocean-to-table approach to his cooking.
Thorny Oyster, Bay St. Louis
The raw bar stands out for its local raw oysters, ceviche and generous seafood platter, but save room. You’ll also want to sample some of the small plates (crawfish bread, sauteed blue crab claws) and hearty mains like the Fish Caddy: daily fresh fish served with Gulf Shrimp, lump blue crab and pasta bordelaise.
Czak’s Coastal Cuisine, Pascagoula
Opened in 2025, this downtown Pascagoula restaurant has built its menu around regional seafood. A recent menu offered red snapper and golden tile fish served four ways: blackened, “Goula”-style with lemon brown butter and lump crab, piccata, or Creole-style with fresh shrimp Creole.
The Chimneys, Gulfport
You’ll be treated to views of Gulfport’s oak-lined waterfront at this restaurant, named the most charming in the state, along with a Creole-influenced menu of classic dishes, like seafood gumbo, oysters baked in Bienville sauce and speckled trout prepared meuniere almondine-style, lightly floured and pan-fried and topped with browned butter and toasted almonds.
Maringouin, Ocean Springs
Living up to its name (“mosquito” in Creole French), Maringouin definitely has plenty of buzz. Michelin named the restaurant and speakeasy to its 2026 American South Guide after opening in May. Highlights include the popular handmade gyoza, stuffed with sausage and shrimp and served with red coconut curry, chili crisp and green onion; and the Gulf fish dressed in lemon butter, chimichurri, herb shallot salad and charred citrus.
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