Fishbank, established in the grand bank building on one of the city’s most prominent corners, elevates Adelaide’s seafood offerings by offering top quality Coffin Bay oysters, Port Lincoln kingfish, Goolwa pipis and a shipload of other local seafood treats. A plate of Coffin Bay and Sydney rock oysters is shucked on demand by the chef behind the “raw bar”, while nannygai sashimi is given a delicious kick thanks to a pickled Asian mushrooms and burnt soy dressing. Marlin is transformed into “ham”, served on bread with anchovy butter, while prawn toast is a fun gourmet twist on a Chinese restaurant classic. Battered Port Lincoln flathead and hand-cut chips is a well-executed classic, while deep-fried salt and pepper kingfish wings in soy and tamarind broth is crunchy and meaty. Whole fish, such as baby snapper, are handled with expertise; if your budget has no limit, order lobster (grilled or wok-fried) or NT mud crab. All this is enhanced by a wine list of such commendable breadth and engaging personality that we have named it the best in SA.Ground Level, 2 King William St, Adelaide; fishbankadl.com.au.

This addition to the aisles of the Central Market really likes to flex its mussels. The shellfish play a starring role on a short menu crammed with local seafood and with a strong Spanish accent in its tapas and bocadillos. Grab a stool and choose between mussels in a Thai-style coconut broth; with Spanish tomato and peppers; or prawns, pipis and fish in a Mediterranean seafood soup. The sizzling garlic prawns and crumbed mullet and chips also come recommended. It’s a taste of Barcelona market life without the need for a passport. Stall 76, Adelaide Central Market, Gouger St, Adelaide; sisea.me.

Third-generation restaurateur Peter Louca, who runs this place with other family, has his kitchen team sticking closely to the tenets of Greek cooking with which he was brought up. That means keeping it simple. Most of the fish and other seafood is paired with a lemon wedge and leaves to garnish. Serving grilled octopus on taramasalata is about as edgy as it gets. However, when everything (particularly the fish) is handled with tremendous skill, it doesn’t matter. Despite the choices covering several menu pages and becoming slightly convoluted, in essence the offer is a selection of fish, plus prawns, squid, octopus and scallops, available battered, grilled or crumbed, in a variety of sizes and combinations. While chicken, pork, lamb and steak are also the Louca’s menu, coming here as a red meat eater would be akin to an opera lover going to see the Hilltop Hoods. 242 Pulteney St, Adelaide; loucasseafoodrestaurant.com.au.

SeaSalt Society downstairs at the three-level Henley House overlooking the beach, evokes memories of those great Aussie fish-and-chippers you knew growing up. But with its sun-drenched terrace decked with jaunty yellow and white-striped umbrellas overlooking the ocean and jetty this casual seafood restaurant also calls to mind the cool glamour of the Med. As for the fish? Think kingfish sashimi with red koshu, Spanish anchovy soldiers with salted egg butter and cured egg yolk, or a salt and pepper fish taco. All spot on. As is the tempura fish with sides of chips and slaw. 269 Seaview Road, Henley Beach; henleyhouse.com.au.

Fancy a plate of freshly shucked Coffin Bay oysters while sipping a glass of bubbles? Or rolling up your sleeves to tangle with a gloriously messy chilli crab that is made to eat with a beer? Either way, (A)Lure Seafood Bar in the Adelaide Oval precinct has you covered in a setting that offers views over Elder Park and the River Torrens. A short menu keeps it simple, with the seafood allowed to shine. Oysters come in a range of natural and grilled preparations, king prawns are sold by the bucket and a platter is designed to share. Singapore-style chilli crab will be added to the menu today, while battered flathead and chips are available as takeaway. Festival Drive, access via Elder Park or Adelaide Festival Centre, Adelaide; alureadelaide.com.au.