Big Ray's Fish Camp is a counter-order seafood restaurant in the Ballast Point neighborhood of South Tampa, run by chef Raymond "Nick" Cruz, who grew up fishing at Ballast Point Pier a few blocks from the restaurant.
The menu centers on Gulf seafood: Grouper Cheeks, a Smoked Fish Dip served with crackers, a Grouper Reuben, and a Shrimp Po' Boy on a crispy baguette. The Cuban sandwich is made with house-made pork alongside ham and Swiss.
Michelin named Big Ray's Fish Camp a Selected restaurant in both its 2025 and 2026 guides.
The menu centers on Gulf seafood: Grouper Cheeks, a Smoked Fish Dip served with crackers, a Grouper Reuben, and a Shrimp Po' Boy on a crispy baguette. The Cuban sandwich is made with house-made pork alongside ham and Swiss.
Michelin named Big Ray's Fish Camp a Selected restaurant in both its 2025 and 2026 guides.