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This tidy Ferry Building fish market not only sells fresh ― and, whenever possible, nonfarmed ― seafood. The raw seafood ranges from local flounder and sand dabs to Scottish salmon, Maine lobster, and Louisiana crawfish. (It ships across the country, too.) The kitchen prepares takeaway specialties such as gravlax and crab Louis, and there's a counter where passers-by can enjoy simple cooked dishes like gumbo, crab cakes, and po'boys.
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