11 Oregon Seafood Chains Oregonians Recommend Without Hesitation

Oregon’s seafood culture thrives on rhythm: tides coming in, boats heading out, kitchens staying steady. Along the coast and well inland, a handful of familiar chains keep that rhythm alive with chowder steaming in deep bowls, crab legs cracking over riverside tables, and fish-and-chips served hot enough to sting your fingertips.

These are the places that feel like anchors: lines that move quickly, staff who greet regulars by name, and meals that hit the same note every time. I’ve sat at their counters through summer rushes and rainy-season lulls, and the comfort never fades.

Here are eleven Oregon seafood spots that hold their own through weather, crowds, and years of faithful appetites.

1. Mo’s Seafood & Chowder – Newport, Florence, Lincoln City, And beyond

The smell of chowder and ocean air collide the second you step inside. Locals lean over their mugs, tourists hover at the counter, and seagulls patrol the docks outside, it’s Oregon in one snapshot.

Born in Newport in 1946, Mo’s has multiplied up and down the coast without losing its dockside soul. Their creamy clam chowder, speckled with bacon and potatoes, defines “coastal comfort.”

When I’m in Newport, I skip fancy spots and come here. Sitting by the window with chowder and salt spray never gets old.

2. McGrath’s Fish House – Salem, Medford, And Bend

You’ll recognize it by the flicker of the neon fish and that classic, slightly old-school energy. The vibe feels like Saturday dinner with family—crowded tables, lots of laughter, and bread baskets landing nonstop.

Opened in 1980 by John McGrath, this Oregon-born chain built its name on dependable local seafood: halibut, steelhead, and salmon grilled to order. Their clam chowder and prawn platters still hold up.

Insider tip: ask what’s fresh off the Pacific delivery. When “razor clams” hit the board, that’s your green light.

3. Anthony’s At The Old Mill District – Bend

Even before you taste anything, the setting gets you: the Deschutes River shimmering outside, mountain air filtering through the patio. Anthony’s manages to feel upscale without losing its warmth.

Everything on the menu nods to Oregon’s waters, from Yaquina Bay oysters to Columbia River steelhead. The Dungeness crab cakes are golden perfection, crisp outside, tender within.

I like to time dinner around sunset. Watching the river glow while cutting into fresh halibut makes you understand why locals call this their “no-excuse treat-yourself” place.

4. Salty’s On The Columbia River – Portland

It’s hard not to pause at the view before sitting down, Mt. Hood on the horizon, water glinting under the bridge, and servers gliding between tables with trays of oysters. The whole place feels celebratory even on a Tuesday.

Salty’s has been a Pacific Northwest mainstay since 1978, and the Portland location is its crown jewel. The Dungeness crab, cedar-planked salmon, and weekend brunch buffet make locals loyal for life.

If you can, book just before sunset. Watching light fade over the Columbia makes every bite feel like a slow toast to Oregon.

5. Red Lobster – Eugene, Salem, And Portland suburbs

There’s something comforting about how predictable it is, wood booths, warm lights, and that biscuit basket that lands before you even order.

Started in 1968 in Florida, Red Lobster built its name on making seafood accessible. In Oregon, it’s still where families gather for lobster tails and shrimp scampi after graduations or road trips.

Tip: don’t underestimate “Endless Shrimp” season. The kitchen keeps pace beautifully, and you’ll find your favorites faster than you think you should.

6. WildFin American Grill – Beaverton And Vancouver (WA border)

The first thing you notice is how it smells: a mix of grilled salmon and lemon zest drifting from the open kitchen. It’s bright, modern, and full of chatter from nearby tables.

WildFin champions Northwest sourcing, sablefish, clams, and farm produce from within a few hours’ drive. Their halibut tacos and house-made chowder deserve the attention they get.

I like sitting near the bar where chefs call out tickets with good humor. It feels alive, like seafood cooked in motion, not ceremony.

7. Bag O’ Crab – Beaverton

Paper bibs, crackling laughter, and buckets of steam, Bag O’ Crab is chaos in the best way. The vibe lands somewhere between backyard boil and beach vacation, only indoors.

Founded to bring Cajun-style seafood to the Northwest, this small chain lets you pick your own mix: crab, shrimp, sausage, corn, and spice level. Everything arrives tossed in buttery garlic sauce, still hissing from the bag.

Visitor habit: lean in. Gloves on, elbows out, and don’t be shy about licking your fingers, it’s part of the ritual here.

8. Rockin’ Crab & Boiling Pot – Portland

There’s no mistaking the sound of cracking shells echoing across tables. Plastic-covered surfaces, neon signs, and trays piled high create an atmosphere that refuses to take itself too seriously.

Rockin’ Crab serves southern-style boils, balancing fiery Cajun seasoning with Oregon’s Dungeness and shrimp. Spice options range from “Mild” to “Make Me Cry,” which regulars dare each other to try.

I once came in thinking I’d stay thirty minutes and left nearly two hours later, covered in seasoning and utterly content.

9. Kracked Crab – Springfield

The scent of melted butter and garlic is practically the welcome mat here. Music hums, the tables are communal, and everything feels designed for laughter.

Kracked Crab specializes in cracked crab legs and seafood platters that arrive heavy with corn and potatoes. Their signature “Kracked Sauce” fuses Cajun spices with a hint of citrus sweetness.

Wear dark clothes and bring friends, you’ll be elbow-deep in shells before you know it, and somehow, it’ll still feel elegant in its own messy way.

10. Pacific Seafood Fish Peddler – Bay City And Clackamas

You can smell the fryers long before you reach the counter, and that’s part of the charm. The place feels more like a dockside market than a restaurant, bright lights, stacks of fresh catch, chatter about today’s haul.

Pacific Seafood runs on a straightforward promise: Oregon-harvested fish done right. The halibut sandwich, shrimp baskets, and clam strips have no frills, only freshness.

You should grab a pint of chowder to go. It travels perfectly and somehow tastes even better by the coast.

11. Pelican Brewing Company – Pacific City, Cannon Beach, And Siletz Bay

Wind off the Pacific hits your face as the first tray of fish and chips arrives, crisp, golden, and smelling faintly of malt. The vibe is beach-town relaxed, with surfers drying off nearby and pints clinking on every table.

Founded in 1996, Pelican Brewing built its legend pairing local seafood with coastal craft beer. The clam chowder and salmon burger are quiet stars beside the Pelican IPA.

I always order the same thing: a pint and chowder on the patio. Salt in the air, warmth in the bowl, it never misses.