Start with some oysters and/or sushi, then chill awhile over a cup of chilled shrimp cocktail before venturing into the hot apps: steamed Prince Edward Island mussels, Maryland-style crab cakes with roasted-corn salsa, lobster bisque shot through with a splash of brandy. A half-dozen chicken and chops entres are available, but who the heck comes to a seafood restaurant to eat steak? You'll want the fried catfish/tempura baby coldwater lobster tail combo. Or the Alaskan king crab legs, or the sesame-encrusted ahi tuna, or salmon, trout, tuna, snapper, mahi mahi or sea bass served "Hong Kong-style"poached in a sherry-soy sauce accented with ginger and scallions and served over a bounteous bed of jasmine-infused rice, grilled eggplant, sauted bok choy, spinach and cabbage. The Fish Market will suggest apt wine pairings. In fact, the only thing missing is whipped salmon mousse for dessert. It's as easy as shooting fish in a barrel.