It’s more than 4,300 miles from the warm blue waters of Hawaii to Dayton, but the distance hardly keeps Jay’s Seafood from serving the finest fish in the South Pacific.

“It's anywhere between 36 to 48 hours from when [the seafood] is caught to when it’s served,” says Matt Klum, head chef at Jay’s Seafood Restaurant. “Our philosophy has always been about bringing the freshest catch to Dayton.”

For a year, Klum has used a purveyor in Hawaii to select exotic catches from local fish markets before flying them east to the heartland. From marlin and swordfish, to hebi and golden snapper, Jay’s has a variety of tropical catches for any seafood lover.

“We have four to five rotating dishes that people really enjoy,” says Klum.

One of those is the Asian crab cakes (featured below). The jumbo lump crab is marinated with lemon ginger and pan-fried with shallots. The appetizer is then accompanied with Asian coleslaw and drizzled with Japanese vinaigrette dressing.

It’s the perfect opening act before the Greek Swordfish (also featured below). The warm water fish is marinated in onions, garlic, tomatoes, and herbs before it’s roasted and served on a bed of sautéed spinach, peppers and bacon. Topped off with some feta cheese and some cilantro, the swordfish is a succulent delight for any palate.

225 E. 6th St., Dayton, 937-222-2892,
jays.com.