The story
Big Ray's Fish Camp brings the taste of Tampa Bay's waters directly to the table. Located in the Ballast Point neighborhood, this casual seafood spot has earned a Michelin Recommended distinction for its commitment to quality and local roots.
Chef Raymond "Nick" Cruz grew up just a few blocks away at Ballast Point Pier, where he spent summers fishing, cleaning, and cooking with his grandfather. Those days sparked a passion that now drives everything on the menu. The result is straightforward, honest seafood — no gimmicks, just what's fresh.
The menu reads like a shoreline cookout. Start with the Smoked Fish Dip served with crackers, or the U-Peel 'em Shrimp by the half pound. The Grouper Cheeks come glazed in sweet Thai chile, and the Conch Fritters are paired with honey mustard. For a main, the Grouper Reuben layers grilled fish on rye with coleslaw and Swiss, while the Shrimp Po' Boy is flash-fried and tucked into a crispy baguette.
Non-seafood options hold their own: a flat-topped Big Ray's 1/2 lb Burger with cheddar and camp sauce, a pressed Traditional Cuban Sandwich, and a Hot Chicken Sandwich tossed in house sauce. Even the sides lean local — hand-breaded onion rings, fries, or slaw.
It's a fish camp in the best sense: unpretentious, welcoming, and built around the catch of the day. The space reflects the neighborhood's character, and the staff treats every guest like a regular. Whether you're stopping by after a day on the water or seeking a reliable seafood fix, Big Ray's delivers.
The Michelin Recommended award acknowledges what locals have known since day one: this is Tampa Bay seafood done right, from the bay to your belly.
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