Local Ocean Seafoods, Newport, OR., 6/26/21

exterior

Local Ocean Seafoods specializes in sustainable wild seafood from Oregon and has a retail outlet downstairs with dining rooms upstairs.  Opening in 2005, the lively fish counter on the ground level notes which vessel caught the fish and the technique used.  Owner Laura Anderson is the daughter of a commercial fisherman and has a Masters degree in Marine Resource Management. The dining room has windows looking out on the working port (Yaquina Bay) with fishing boats coming and going.  When you visit know that there is dedicated parking in the lot adjacent to their building otherwise it is hard to find a free space.  In the dining room, small light wood tables are set with matching wood chairs, no music is in the background and there is a bar area with some high-top tables for seating.

Facility

front door
retail shop
eating downstairs
retail counter
retail counter
art on the stairs
things for sale
upstairs dining
upstairs dining
upstairs dining
Frankie enjoyed the view
bar area
art on stairs

Food

about
menu 1
menu 2
beverages
specials
specials 2
wine choices

 

We started with a small plate of Dungeness Crab Cakes and a side of pan-fried oysters.  The crab cakes are available in portions of one or two and the oysters are an order of 3.  They both come with a lemon wedge and tartar sauce.  The crab cakes had a good amount of crab and were nicely fried on the outside.  The flavor was mild but very good.  The oysters were from Newport and fairly large.  They were perfectly fried being not overly breaded, juicy and quite good.  They are a side you can add to any order.

small plates
Dungeness Crab Cakes
inside
Pan Fried Oysters (side dish)
closer/different angle
Wonderful server Leslie and Frankie

 

Wild King Salmon is grilled medium-rare and served on a roasted poblano pepper with Oregonzola cheese, pan-seared vegetables, linguini and a tomato saffron sauce.  It was a large plate of food.  The salmon was juicy and placed on a whole roasted poblano pepper then topped with the cheese.  Tasty linguini was in the garlic tomato sauce mixed with onion, celery, carrots.  It was very tasty and nicely done.

Wild King Salmon with poblano pepper, cheese, vegetables, linguini
different angle

 

Grilled Hoisin Black Cod is served with asparagus, green beans, fresh orange, shiitake mushrooms, onion, red bell pepper, yakisoba noodles and sesame seeds.  The cod was in several pieces coated with the sticky sweet sauce on top of the noodles and vegetables.  It was silky smooth and moist in texture.  It was a wonderful dish filled with loads of delicious flavors and interesting textures, but huge.

Grilled Hoisin Black Cod, asparagus, green beans, shiitake mushroom, red bell pepper, yakisoba noodles
turned

 

The server offered me a free dessert as it was my birthday and I chose the avocado-chocolate mousse tart,  served with coconut milk, chocolate chips, hazelnut-date crust, coconut, strawberry and mint.  It is gluten-free, vegetarian and very different.  The texture of the mousse was thick but the tart crust was nicely flavored and textured.  The couple strawberry pieces were divine.

Avocado-Chocolate Mousse Tart, coconut milk, chocolate chips, hazelnut-date crust, coconut, strawberry
closer
turned
Frankie posed with a sculpture

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