Tuesday, May 17, 2011

Jumpin' Jay's Fish Cafe in Portsmouth, New Hampshire

After a grueling first day of corporate PF training, followed by late complimentary "boxed wine" at the hotel, we were starving and I was craving local seafood and linens. The GM at the Hampton Inn Portsmouth had a ton of recommendations for fish but when I insisted on "hip, casual and delicious," he called out Jumpin' Jay's but warned us of no lobster. 
Oysters 3 Ways: Blue Point from CT, Cape May Salts from NJ, Point Norris from NJ, $12/doz.  Lucky usit was "A Shuck for a Buck!" every Tuesday night. Very few things in life can be more gratifying than an ice cold, wet, slippery, meaty, silky slurp of oyster right off a crusty shucked shell. The Cape May Salts were the bestbig, meaty, plump, supple.
Snow Crab Claws, $16 for half doz.  Cold, crabby, sweet, barely salty and terribly addicting. We should have ordered a few dozen of these!
Pan Seared Cod from Casco Bay, ME, $25.  All the fishes come with russet mashed potatoes, roasted asparagus, caramelized shallots and a choice of sauce. Predictably, I chose a super Asian topping, "Mandarin Sesame Glaze with Wasabi Aioli" which was just so-so, not nearly as good as the "Sweet Garlic & Herb Butter." Can't ever go wrong with codthick, rich, buttery and melty.
Pan Seared Halibut from Sitka, Alaska, $28.  Since halibut was flown in that day and extra fresh, Mary and Brian couldn't resist. They also picked the insanely good and super garlicky "Sweet Garlic & Herb Butter" sauce.
We relied on Brian to diligently Shazam-ID all our favorite songs. Reach for the stars, bro! I mean, speakers! :)
Hot Fudge Brownie Sundae, $7.  Sliced almonds add an elegant sweet finish to everything! The brownie and ice cream were localRogan's Bakery, Shain's of Maine ice cream.
Jumpin' Jay's Fish Cafe
(603) 766-3474
150 Congress Street
Portsmouth, NH 03801
Jumpin' Jay's Fish Cafe on Urbanspoon


  1. Hi! Judging from the photo is gorgeous place! My dream is to taste these dishes! They look just magical!

  2. They are and more, as an employee, I want to eat everything and never serve a dish, but alas one oust