MARKET Seafood Eatery runs as a casual counter operation in Edmonds, with an ordering window and a heated outdoor patio for eating near the water. The menu favors straightforward, fried-and-fresh seafood: fish & chips, a spice bag, tuna tacos, and rolls built around hot crab and lobster. Oysters come from Taylor Shellfish Farms, served raw alongside the daily tuna poke bowl and rice bowls.
The clam chowder stands out for being brothier and lighter than the cream-and-bacon versions common elsewhere, built on a gravy-like richness instead. A crab bisque runs in the opposite direction — sweet, deeply orange, loaded with crabmeat, and finished with a drizzle of herb oil. The counter draws a steady lunch crowd looking for something quick that still feels a little indulgent.
The clam chowder stands out for being brothier and lighter than the cream-and-bacon versions common elsewhere, built on a gravy-like richness instead. A crab bisque runs in the opposite direction — sweet, deeply orange, loaded with crabmeat, and finished with a drizzle of herb oil. The counter draws a steady lunch crowd looking for something quick that still feels a little indulgent.