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.