“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

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. 

This sandwich celebrates Oregon’s special fisheries, featuring Dungeness crabmeat and pink shrimp, served in the style of a lobster roll, with chopped celery, onions, bell peppers, and topped with zingy Huichol hot sauce, all served on a toasted hoagie. It has quickly become a favorite among Local Ocean regulars. The fact that it all comes together quickly and easily makes it perfect for a quick mid-week meal.