The daily-caught fish bristles with freshness, the preparations reveal chef Ricky Moore’s creativity and skill: toothsome grilled bluefish in a smoky-spicy rub of paprika and Aleppo pepper; an oyster roll, the plump, sweet mollusks dusted in fine cornmeal before frying, then topped with a fresh herb-laced slaw. Moore’s tiny but mighty Saltbox Seafood Joint (608 North Magnum Street; 919/908-8970) in Durham, North Carolina, fulfills our wildest fantasies of what a takeout fish shack can be.

_**See the recipe for ****Deviled Bluefish with Fried Potatoes & Coleslaw **»_