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Jumpin' Jay's Fish Cafe Restaurant Review: An oasis of fish and shellfish among the usual fried clam and haddock spots up and down the coast, Jay's offers a notable raw bar and seafood from all over the globe, including a mere few miles away. There's also a steak on the menu, thanks to chef Adam Alderin, but that doesn't mean Jay's is veering away from its longtime seafaring ways. The staff is adept at describing the nuances of flavor. They boast of the many varieties of oysters from the raw bar and can recommend which sauce (“dirty” citrus-Dijon marinade, smoked tomato with roasted chilies) to augment which fish and shellfish. You'll know where your fish comes from, and while most of it is local, like grilled Maine salmon or perhaps pan-seared yellowfin from Gloucester, Arctic char from Iceland might be on the menu as well. The bar’s a good spot for slurping up clams and dipping crusty hot bread into a big bowl of classic fisherman’s stew. Butterscotch pudding and warm toffee cake are your best bets for dessert.