Although it's an upscale seafood house in a port city, Ray's serves mostly frozen fish for its regular meals. Smoking in bar only. Major credit cards. No obstacles to access. Complimentary valet parking in adjoining lot.
Seasonal fluctuations can boost the fresh supply, and a couple of fresh daily specials are the norm.
What's troubling is that, fresh or frozen, fish can come out of the kitchen overcooked and dry. Mussels and clams in their shells are, of course, reliably fresh. A still simpler treatment steams Manila clams with butter and dill, showcasing the clams' slightly chewy, briny essence. Ray's pulls Dungeness crabs live from its tank and steams them for dipping in the tingly housemade cocktail sauce, but the mildly sweet white meat may go better with drawn butter. The fresh water of the Columbia River provides one night's special, a fillet of walleye topped with a relish of tomato, olives and capers.