“Primo” means “the best” in Italian. This sandwich is a twist on a salmon sandwich we often feature in the restaurant. Swapping in local Albacore tuna makes it a little easier to prepare at home. It can be served as a hearty lunch, or as a casual dinner option.

Our Rhode Island Calamari is caught fresh from North Atlantic waters. It is oncefrozen, which is why the texture is so much better than most. Most other people’s squid are caught here but frozen whole and shipped to China for processing, even for those on the West Coast. This processed squid is tougher because once it comes back to the US, it has been frozen twice. At that point you might as well coat it in a bunch of batter and deep fry it!

Chef Charlie Branford, who helped open Local Ocean in 2005, originally made this dish for his sisters after they got back from the Amazon. The key to this dish is seasoning the fish with lime juice, salt and pepper prior to cooking. The base is a coconut milk and green curry. The scent of it is intoxicating.

“The stew was one of the most challenging recipes to perfect. It took about 3 years. I was adamant that a proper cioppino, bouillabaisse, fish stew is the hallmark of a great seafood restaurant. In fact, I think it is the ultimate litmus test of any seafood menu. The problem with most stews is twofold: the base is too thick making the tomatoes too overpowering, and secondly the stew sits in a pot all day. Our stew overcomes these limitations by balancing equal amounts of plum tomatoes and tomatillos in the base. The tomatillos lighten the weight of the base and provide a piquant flair to the dish. And, in the restaurant, each stew is cooked to order, so the proteins do not overcook. Saffron, Hungarian sweet paprika and the cooking technique are what make this dish.”

-Local Ocean Seafoods founder, Laura Anderson

Dice, dress, and devour - it's that easy to enjoy a bowl of tuna poke at home. Ours features locally-caught Oregon Albacore to keep it local.

Our quick and easy Smoked Salmon Salad features house-smoked salmon over a bed of spinach with shiitake mushrooms, fresh cherries, red onion, hazelnuts, queso fresco and pomegranate vinaigrette. 

Join us in a celebration of summer with Local Ocean’s most popular seasonal special. This dish features fresh Oregon halibut, paired with the unique mix of roasted poblano pepper, fresh grilled peaches, and melted mozzarella cheese, all topped by a zingy cilantro vinaigrette. Guests of the restaurant on Newport’s Historic Bayfront come from all over the country to taste this unique dish every summer!

Local Ocean's Chinook Salmon Succotash Dinner - featuring a fillet of fresh Chinook salmon alongside a medley of grilled corn, nectarine, summer squash, fennel, cherry tomatoes, onion and red bell pepper. This beautifully simple dish is perfect for a backyard barbecue. 

Bite into a thick piece of juicy Albacore tuna in our popular Tuna Reuben. Sandwiched between pieces of marbled rye with melted Swiss cheese, Louie dressing, and beer-braised sauerkraut, which we prepare in-house with Depoe Bay Brewing's Icelandic Porter.

Your new favorite lunch - bite into a juicy piece of local rockfish with smoked bacon, tomatoes, romaine, smashed avocado, Mama Lil's pickled peppers, and tartar sauce, served on a herb butter-crusted hoagie with fries. This sandwich is a favorite of our staff and regular guests!

Juicy bites of fresh Chinook salmon along with mango-tomato pico de gallo and roasted poblano top toasted focaccia bread. 

Enjoy our classic summertime halibut ceviche at home - simply chop, cure, and consume!

Turn up the heat with our popular Shrimp & Spicy Noodle Salad. Showcasing Oregon pink shrimp atop a medley of vegetables and yakisoba noodles, cooked together in our signature sesame chili dressing. 

Niçoise salad is considered by some great chefs to the be the finest summer salad of all time. Our take on this French classic features local Albacore tuna. Oregon Albacore, once relegated to tin cans, here shines in the center of the plate. Enjoy with a glass of Oregon Rose, some crusty bread and good friends.

This Asian-inspired dish highlights black cod over a bed of asparagus, green beans, mushrooms, onions, orange, red bell pepper, and yakisoba noodles, married together in a flavorful teriyaki dressing.

For seafood lovers, black cod (aka sablefish) is an ultimate indulgence with its rich buttery texture and high flavor profile. Most Oregon blackcod is exported to Japan, where it is considered a delicacy. But it is increasingly gaining popularity in the US, particularly for those trying to increase beneficial omega-3 fats in the diet.

This meal showcases grilled Albacore tuna with fresh strawberries, raspberries, and blueberries alongside beets, mint, spinach, hazelnuts, Oregonzola cheese, and a pomegranate vinaigrette.

Dig into our flavor-packed Grilled Halibut Dinner. This Asian-inspired dish centers around a bed of bacon, edamame, udon noodles, onions and Swiss chard, cooked together in a housemade ponzu sauce. Finish it off with a beautiful fillet of halibut - grilled or pan-seared to your liking.

Weathervane scallops shine on a mix of risotto, fava beans, artichoke, asparagus, shallots, and baby kale with cotija cheese and a Pepian Verde sauce.

This light and bright Mint Couscous Salmon Salad features a Coho salmon fillet over a mixture of baby kale, couscous, red and green onion, dried apricots, and Mandarin oranges. It is tossed in Chef Enrique’s mint-pomegranate vinaigrette, sprinkled with crushed pistachios, and topped with pomegranate seeds and a mint garnish.

This meal is the vegetarian version of our famous Albacore tuna berry salad, and showcases tempeh kabobs with fresh strawberries, raspberries, and blueberries alongside beets, mint, spinach, hazelnuts, Oregonzola cheese, and a pomegranate vinaigrette.