Here’s a surprising tidbit from the Oregon coast: even in a place surrounded by ocean and fishing boats, most seafood isn’t actually local. In fact, about 90% of the seafood consumed on the Oregon coast is imported, often from countries like India, China, and Canada. Ironically, Oregon exports much of its own catch overseas to these same countries, creating a strange global loop where fish travel thousands of miles before landing back on local plates.

This system comes with consequences. Shipping seafood around the world adds a significant carbon footprint, and it drains local economies. Coastal communities in Oregon are estimated to lose around $178 million annually because restaurants and retailers buy imported seafood instead of supporting nearby fisheries.

Enter Local Ocean Seafoods, a restaurant in Newport, Oregon that’s taking a different approach. Rather than relying on global supply chains, it sources 100% of its seafood from Oregon and nearby West Coast fisheries, often buying directly from boats docked just outside.

That sounds simple, but it’s not. The restaurant operates more like a licensed fish wholesaler than a typical eatery, handling regulatory requirements, taxes, and processing logistics just to keep seafood local. It even employs a dedicated fillet team to break down whole fish, something many restaurants no longer do.

The payoff is bigger than freshness. By buying directly from fishers, Local Ocean helps keep money in the community, supports sustainable fishing practices, and builds long-term relationships with local crews. It even runs a “100% Fish” initiative to use nearly every part of the catch, reducing waste and creating new products.

The takeaway is both simple and powerful. “Local seafood” is often anything but local. But with the right model, restaurants can reconnect diners to nearby waters, reduce environmental impact, and strengthen coastal economies.