An actual seafood market, Cameron’s serves crab for people who’d prefer not to drag it into the pot themselves.

Keep one thing in mind before stopping by: This small 16th Street showcase of the ocean’s bounty does not have seating. Take it home, eat it in the car — just don’t eat it inside Cameron’s.

The endless menu batters and deep fries at least 13 different fish, not to mention shrimp and a variety of mollusks. The fried whiting platter ($7) offers an extra-large serving of firm, fleshy and mostly boneless whiting.

Unfortunately, its dull, flavorless batter wilts inside its styrofoam container, becoming a chewy, doughy coat before it even gets home.

The crab cake ($12 for a platter) is made mostly of breading, with hints of sweet bell pepper, onion and — oh yeah — shredded crabmeat. Slather on the tartar sauce, and you just might convince yourself that you’re eating seafood.

All platters come with wilted and chewy shoestring fries and crisp, sweet cole slaw.

Cameron’s also prepares broiled platters, which arrive with fluffy rice boiled in salty buillion broth, and a steamed concoction of veggies. For a seafood smorgasborg, the broiled ultimate platter ($14) offers a generous sampling of shrimp, scallops, flounder and one fried crab cake.

However, the platter’s steamed components are underseasoned and overcooked, resulting in bland, rubbery shrimp and scallops that have lost their natural sweetness. The flounder fillet suffers the same fate, turning into a dry, almost pasty piece of fish.

Still, the place remains a favorite among the after-work crowd, which phones its orders ahead of time. Cameron’s fishmongers are generally friendly and helpful, and the service is quick (though not fast-food quick).

Cameron’s Seafood Market, 8603 16th St, Silver Spring, (301) 585-5555.