Favorite Seattle fish dishes are being reinvented in other restaurants
You can find your old favorites made in new ways at different places
Dining Out 2010
UPDATE - 7:00 PM
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You know about the famous fish 'n' chips at Spud Fish and Chips (Alki, Kirkland, Green Lake) . . .
You should know about the ling cod and chips at Pike Street Fish Fry (Capitol Hill) — a hipster's hole-in-the-wall also highlighting battered catfish and calamari and Hood Canal oysters and halibut.
You know about omakase at Shiro's Sushi (Belltown) . . .
You should know about omakase at Taka Sushi (Lynnwood), where devotees of this tiny industrial-park hangout put themselves in the creative hands of its namesake chef, whose surprises might involve sansho-sauced sashimi and uni-topped granita.
You know about the cedar-plank-roasted king salmon at Seastar Restaurant and Raw Bar (Bellevue and Westlake) . . .
You should know the bone-knawer's bonanza of applewood-smoked king salmon collars at Blueacre Seafood (downtown).
You know about Ray's Classic Sampler: Alaskan king salmon, Chatham Strait sablefish and Alaskan halibut (Shilshole) . . .
You should know about the Seatown Smoked Seafood Sampler at Seatown Seabar & Rotisserie (Pike Place Market), a sextet of the Northwest's finest doing the mermaid come-on atop a bed of buckwheat blini.
You know about the whole fried Vietnamese-inspired rockfish at Flying Fish (South Lake Union) . . .
You should know about the peppery caramelized catfish in a clay pot at Green Leaf Vietnamese restaurant (Chinatown International District) . . .
You know about the Yellowstone River paddlefish caviar with rosti potatoes at Lark (Capitol Hill) . . .
You should know about the Spanish white anchovies with beet caviar and pickled shallots at Tilikum Place Cafe (in Belltown).
You know about the clam chowder at Ivar's (Pier 54, North Lake Union, Mukilteo Landing and other locations) . . .
You should know about the Penn Cove clam pizza at Serious Pie (downtown) keeping pizza lover's "clam" on a burnished crust dappled with house-cured pancetta and lemon thyme.
You know about the whole Dungeness crab at Sea Garden (Chinatown International District) . . .
You should know about the Dungeness crab dressing up a stack of fried green tomatoes at Toulouse Petit (Lower Queen Anne).
You know about the you-buy-it, they'll-fry-it option at the seafood counter at Ranch 99 Market (Kent, Edmonds) . . .
You should know about the same deal on bangus (milkfish) and other whole finfish, cleaned and fried while you shop at Southcenter's new Filipino-foods supermarket Seafood City (Tukwila).
You know about the oysters on the half-shell at the Brooklyn Seafood Steak & Oyster House (downtown) . . .
You should know about the beautimous bivalves served with horseradish and Champagne vinaigrette at the Walrus and the Carpenter (Ballard).
You know about Saleh's calamari with parsley salad and aioli at Nell's (Green Lake) . . .
You should know about the fiery Sichuan squid with young bamboo shoots at Spicy Talk Bistro (Redmond).
You know about the bacon-flecked Mussels Pigalle at Place Pigalle (Pike Place Market) . . .
You should know about the Belgian-style mussels and frites at Brouwer's Cafe (Fremont), best sampled with one of scores of beers on tap.
You know about the Thai curry penne at Ponti Seafood Grill (north Queen Anne). . .
You should know about the Thai shrimp and squash curry at Buddha Ruska (West Seattle).
Seattle Times transportation reporter Mike Lindblom describes some of the factors that may have led to the collapse of the I-5 bridge over the Skagit River in Mount Vernon on Thursday, May 23.