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Fish Stories!

Jax Fish House & Oyster Bar Serves fresh and sustainable Prince Edward Island mussels.

Sustainable Seafood Spotlight: PEI Mussels

Posted on September 30, 2021

The Prince Edward Island mussel industry is one of the most sustainable shellfish farming operations on the globe.

Jax Fish House & Oyster Bar serves the freshest most sustainable oysters in Colorado and Missouri.

Sustainable Seafood Spotlight: Oysters

Posted on September 29, 2021

These badass bivalves are more than just sustainable—they actually regenerate and improve the marine environments they’re grown in.

Jax Fish House & Oyster Bar sources sustainable wild sea scallops from New England.

Sustainable Seafood Spotlight: Scallops

Posted on September 29, 2021

For more than two decades, Jax Fish House has worked with Fleet Fisheries to bring in these sustainable and succulent scallops from the icy waters of New England.

Sustainable Seafood Spotlight: Verlasso Salmon

Posted on September 24, 2021

The first farmed salmon to be approved by Monterey Bay Aquarium Seafood Watch is a new paradigm in salmon aquaculture.

Jax New Year’s Eve Party in a Box Playlist

Posted on December 29, 2020

A groovy New Year’s Eve Spotify playlist curated by Elizabeth Query for your Party in a Box dinner for two from Jax Fish House & Oyster Bar.

Feast of the Seven Fishes 2020

Posted on December 22, 2020

Follow along as Jax director of operations Adam Reed and his special helpers, Elise and Grace, show you how to finish your stuffed clams, sweet potato gnocchi, and salt-crusted bass at home. Or just skip to the complete cooking instructions below.     Want to download the instructions to print? Click here.

Chef Sheila Talks Sustainable Seafood with St. Supéry Winery, Shares Crab Cake Recipe

Posted on June 5, 2020

If you haven’t had the chance to visit St. Supéry Estate Vineyards & Winery in Napa Valley, put it on your bucket list! This gorgeous winery is located in the renowned Rutherford growing region in the heart of Napa Valley. The 100% Estate Grown wines are spectacular with seafood. Our Culinary Director Sheila Lucero recently joined […] read more

Blue Ribbon Task Force Conference- Portland, OR

Posted on January 4, 2019

One of my favorite things about being a chef is the opportunity to connect with people from all over the world. Today’s complex network of farmers and fishermen, purveyors and producers, chefs and restaurateurs, means that what we eat and how we eat it connects us all in an intricate and fascinating way. Our tiny […] read more

The Aloha State of Mind

Posted on July 30, 2018

Chef She’s Coastal Culture Trippin’ : Hawaii 2018   Our intrepid leader, Chef Sheila Lucero, is always seeking out fresh ideas for the table and diving into the local culture of coastal communities across the globe. From Japan to New England to the Great Northwest, her adventures have led her to some beautiful places. And […] read more


Posted on January 13, 2017

I am fortunate enough to have just returned from an unbelievable trip. As a chef I have dreamed about going to Japan for so many years. I have always been fascinated with Japanese cuisine and culture. The trip was designed with food and culture as the primary focus. I had the honor of traveling with […] read more