This Somerville restaurant’s menu highlights pasta, but don't ignore the antipasti. There's currently a yellowfin tuna crudo with ginger scallion oil, pickled serrano, and roasted grape.

Anticipate robust crudo offerings anytime you visit Alden & Harlow’s seafood-focused sibling. There always seems to be something to choose from, whether it be the local striped bass, served with pickled melon oil, torched avocado, and basil, or the bluefin tuna, done up with fried peanut, shaved cucumber, makrut lime, and buttermilk crema — not to mention the raw bar, too.

The Little Donkey menu touches on many cuisines and styles to serve fish. At just this one restaurant diners can enjoy a caviar sandwich, a slew of Massachusetts-sourced clams, and, of course, hamachi crudo, fluke crudo, and tuna and salmon belly tartare.

The Grafton Group’s first location in Boston proper has fewer raw bar offerings than it once did, but fans can still head over for a chilled lobster tail, shrimp, and a selection of local oysters ($33 for a dozen).

Under the menu heading "Ooh baby I like it Raw," this Downtown Crossing wine bar offers up pickled sardine tails, tuna pate, and plenty of tinned fishes to try.

For a tiny restaurant, Saltie Girl boasts a large menu with many different seafood preparations, from fried to smoked to tinned. And of course, there's crudo. Current selections include raw tuna with taro root, yellowtail with pineapple, salmon with cucumber, and a host of tinned options ranging from octopus to anchovies.

Select Oyster Bar offers up truly lovely seafood dishes, including plenty of raw options, from ceviche to crudo. Current selections include Faroe Islands salmon crudo with togarashi, pistachio oil, and lime, and a seasonal ceviche option served with red onion, cilantro, and citrus.

Start your meal at the Trade team's Back Bay establishment, Porto, with a raw seafood dish or two. There’s the scallop, for example, with currants, celtuce, caviar, tangerine agrumato, and cilantro, or the tuna tartare, served with a seaweed yogurt.

It's ceviches galore at this oyster bar in Southie. Current selections include the poached octopus and shrimp ceviche and the haddock crudo, drizzled with Meyer lemon, pomegranate, pistachio, and hot cherry peppers.