Chef Charlie Branford, who helped open Local Ocean in 2005, originally made this dish for his sisters after they got back from the Amazon.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.

“When Chef Enrique first proposed this salmon dish almost 15 years ago, I have to admit I was a little skeptical. The combination of flavors sounded so exotic to me; I couldn’t imagine what they would taste like together. Then I tasted it and WOW! I love that the flavors enhance the fish and don’t overwhelm it. Making this dish requires a little bit of time and attention - but the result is so worth it.”
-Local Ocean Founder, Laura Anderson

“Growing up in a fishing family, we ate a lot of fish - but never deep fried! So, when I opened the restaurant, I wanted to keep the Fish & Chips simple - egg washed, breaded and grilled, like my mom used to make it (she would coat with bread crumbs, ground up Ritz crackers or even corn flakes!). Chefs Bruce Jackson and Charlie Branford decided buttermilk and panko were essential in this recipe and our Grilled Fish & Chips was born.”

-Local Ocean Seafoods founder, Laura Anderson

“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

The Rockfish Italiano-This hearty and savory sandwich features breaded rockfish topped with salami, pepperoni, melted mozzarella, pepperoncinis, and red pepper coulis.

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.

Yaquina Bay Oysters are the taste of Newport! They are grown and harvested daily at Oregon Oyster Farm just 7 miles from Local Ocean in Yaquina Bay. These oysters are the fattest, creamiest, zestiest oyster with flavors of cucumber and melon rind. In the winter months you can enjoy these oysters raw in the half shell or as a shooter. In the summer months when water temperatures are higher, they must be cooked. We like to pan fry them and feature them as an entrée, in a salad, or as an appetizer. You can even grill them up!

Bite into buttery black cod with roasted cauliflower, acorn squash, pepitas, and red onion. Served over baby kale dressed in our white balsamic vinaigrette. 

We strive for zero waste at Local Ocean, and our tuna kabobs help achieve this goal by allowing us to utilize small - but perfectly tasty - pieces of trim. However, unlike at the restaurant, we’ve provided you with the prime cut of the Albacore, the loin. This dish incorporates two of our housemade sauces - the fish is marinated in teriyaki and the veggies are sautéed in our sesame chili sauce.

Weathervane scallops shine on a wintery mix of risotto, squash, parsnip, and spinach with parmesan and a mint-basil gremolata. 

“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!

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!