Local Ocean Seafoods

05/31/2026

Local Ocean Seafoods received a lovely mention in a recent Travel + Leisure Magazine article about road tripping the Oregon coast. Here's a snippet:

You’ll need to keep up your energy as you travel on U.S. Route 101—and Hayes says Oregon Coast restaurants “offer a seemingly endless variety” of fish and chips and chowder. “There are also many choices in more upscale dining, though ‘casual’ is an Oregon Coast thing,” he adds. His list of favorites includes Local Ocean in Newport, “where fresh catch is purchased from local boats“

Read the full article: https://www.travelandleisure.com/oregon-coast-highway-11986475

Discover Newport Oregon The Oregon Coast

Oregon Coast Highway spans more than 350 miles from Astoria to Brookings, featuring beaches, state parks, coastal towns, whale watching, and ocean views.

05/30/2026

Our new Spring Niçoise Salad is a seasonal reinvention of a dish longtime guests may recognize, now featuring crisp market greens, sugar snap peas, new potatoes, Niçoise olives, soft boiled egg, and grilled Oregon Albacore tuna cooked medium rare.

Finished with a rich and savory sauce tonnato, this updated version leans into the bright flavors of spring while staying true to the classic Niçoise inspiration. 🐟

Local Ocean Seafoods: 213 SE Bay Blvd., Newport, OR.

05/29/2026

We’re excited to share that Chef Jacob Harth has joined Local Ocean Seafoods as our Chef in Residence. During his residency in Newport, Jacob will help lead the next chapter of our culinary journey as we continue expanding the variety of Oregon seafood and coastal dishes featured on our menu. Guests can expect thoughtful new preparations, deeper exploration of underutilized species, and menus that celebrate the incredible diversity of our working waterfront. 🌊🦪🐟

As we celebrate 20 years on the Newport Bayfront, this isn’t a reinvention of Local Ocean - it’s an evolution rooted in the same values that have guided us from the beginning: transparency, integrity, sustainability, and direct relationships between fishermen and guests.

Jacob’s residency also comes as he prepares for the future opening of his upcoming project, Bayocean Oyster House, creating an exciting opportunity for collaboration, creativity, and shared storytelling around Oregon seafood.

Read the full announcement — including a sneak peek at the residency menu — on our website: https://www.localocean.net/go-deep/local-ocean-seafoods-jacob-harth

05/28/2026

We love seeing the incredible meals you create with seafood from the Local Ocean Seafood Market. Pictured here is beautifully smoked Oregon blackcod by , served alongside a comforting bowl of classic mac ’n cheese. Rich, buttery blackcod and smoky flavor make for the perfect comfort food pairing. 🐟

Our seafood market, located inside Local Ocean Seafoods, opens daily at 10am, one hour before restaurant service begins. Stop by to shop fresh and frozen Oregon seafood.

Local Ocean Seafoods: 213 SE Bay Blvd., Newport, OR.

05/27/2026

Don’t like seafood? We’ve got you. While Local Ocean is best known for our seafood-centric menu, we’re just as passionate about sourcing high quality local ingredients across the board, including the beef we highlight in our Steak Frites au Poivre. This dish features an eight ounce tri tip from Knee Deep Farms, a family-owned ranch in Oregon’s Willamette Valley known for thoughtfully raised, pasture based beef. Their cattle are raised with care, resulting in deeply flavorful, tender beef.

Right now it’s served slow cooked to medium with green peppercorn sauce, béarnaise, spring onion, sprouting broccoli, and crispy fries.

Local Ocean Seafoods: 213 SE Bay Blvd., Newport, OR.
https://www.localocean.net/

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05/26/2026

There’s a misconception that fresh is always best when it comes to seafood. 👀 🐟 Some of the highest quality seafood we serve at Local Ocean Seafoods comes from commercial fish boats with freezers onboard.

Each summer when Albacore tuna swim near our shore, Oregon fishermen catch, immediately dispatch, bleed, then carefully cool and freeze each fish to preserve texture and quality. This all happens within hours of being caught!

Once we offload whole frozen albacore from the fishing vessel, it’s stored in our freezers just a few miles up the bay road at the Central Coast Food Web, who generously rent us space to keep our fish perfectly preserved. This setup lets us thaw, or “slack out,” only what we need each day, ensuring every piece we serve is as pristine as the moment it was caught, even months after the season ends.

Albacore tuna, Chinook and coho salmon have limited seasons, which means frozen-at-sea fish is the only way we can serve these species year-round without compromising quality. FAS keeps the catch at peak freshness, preserving its texture, flavor, and nutrients long after it leaves the deck.

Enjoy FAS fish with our Albacore Tuna Tostada. It’s made with center-cut Albacore tuna loin crudo, crispy corn tortilla, yuzu kosho mayo, cape gooseberries, avocado, Sicilian olive oil.

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05/25/2026

We’ve been receiving a ton of fresh local seafood from Newport fishermen this week, including Chinook salmon from Captain Larry Davis of F/V Two Sisters, lingcod from Captain Nick Obteshka of F/V Stalker, and Oregon pink shrimp from fishing vessels Granada and Miss Pacific. 🐟 🦐 Stop by our restaurant and fish market to enjoy the best seafood Newport has to offer. Thank you for supporting local!

Local Ocean Seafoods: 213 SE Bay Blvd. Newport

05/23/2026

What is it about sunny weather that makes raw seafood irresistible? ☀️ 🌊 Just in time for spring, we’ve added a Albacore Tuna Tostada to the menu. Center-cut Albacore tuna loin crudo, crispy corn tortilla, yuzu kosho mayo, cape gooseberries, avocado, Sicilian olive oil.

Bright, clean, and perfectly balanced, it’s everything you want to eat when the sun is out. Bonus: it’s gluten free and dairy free!

Local Ocean Seafoods: 213 SE Bay Blvd., Newport, Oregon.

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05/22/2026

New on the menu: Roasted Lingcod with Rancho Gordo Corona Beans, Little Skookum Inlet Manila Clams, Eloisa Farms leeks, and sauce verte.

As always, we’re using Newport-landed lingcod, a firm, flaky white fish from Oregon’s well managed and highly sustainable groundfish fishery. Oregon’s groundfish fishery is often recognized as one of the great fishery recovery success stories in the world. 💪

The base of the dish is built on Rancho Gordo Corona Beans, which we love for their rich, buttery texture and ability to soak up flavor while still holding their shape.

It’s the kind of dish that tastes like the Oregon coast in spring. Make a reservation, or stop by sometime this week.

Local Ocean Seafoods: 213 SE Bay Blvd., Newport, Oregon.

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05/18/2026

We just offloaded some gorgeous lingcod and rockfish from F/V Challenge, right across the street from our restaurant in the Newport Bayfront. Swing by the restaurant this week to enjoy some fresh fish, or pick up a few fillets in our seafood market to cook at home with your family.

Thank you for the offload support, . 💪