This Asian-inspired dish is the vegetarian version of our blackcod hoisin, and highlights grilled portobello over a bed of asparagus, green beans, mushrooms, onions, orange, red bell pepper, and yakisoba noodles, married together in a flavorful teriyaki dressing.

Turn up the heat with our popular Tempeh & Spicy Noodle Salad. Showcasing seared tempeh kebabs atop a medley of vegetables and yakisoba noodles, cooked together in our signature sesame chili dressing. 

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 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.

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.

Fish tacos are a mainstay of coastal restaurants. This vegetarian version substitutes tempeh for the fish. We pair them with mango pico de gallo, as it adds a sweet zip to the dish, making them very craveable.

Fish tacos are a mainstay of coastal restaurants. We love to pair local lingcod or rockfish with mango pico de gallo, as it adds a sweet zip that complements the fish without overshadowing it.

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.

“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

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.

“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

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.