South Bay Wild Fish House
Seafood restaurant · Astoria ·
Locally sourced seafood specialties, terrace seating, and take-out
Locally sourced seafood specialties, terrace seating, and take-out
"This family-run restaurant sources its own uber-fresh seafood from its commercial fishing vessel, with menus featuring what’s on offer, like dungeness crab and pink shrimp cakes, oyster shooters, and fish tacos." - Zoe Baillargeon Zoe Baillargeon Zoe Baillargeon is a freelance writer and creative copywriter who specializes in travel, tourism, and food journalism. Her work has appeared in publications including National Geographic, Vogue, and Wine Enthusiast. Travel + Leisure Editorial Guidelines
"The fishing family that owns South Bay Wild supplies the restaurant with seafood from their own 56-foot trawler and commercial fishing friends, offering one of the most direct sea-and-river-to-plate experiences in town. The menu is, predictably, all about the seafood. Snackier items like Dungeness crab or Oregon pink shrimp cakes, ceviche, and poke are great, but there’s also a remarkably crispy version of seafood and chips, including scallops, prawns, and rockfish. Dover sole banh mi sandwiches and fry bread — topped with Dungeness crab, goat cheese, and red pepper tapenade — are welcome twists on the usual coastal restaurant menu. Sit at the massive communal table repurposed from a marine shop in the homey nautical-themed dining room or at the balcony bar. There’s also some outdoor seating for sunny days." - Jennifer Burns Bright
"In a town that has mastered its fish and chips game, South Bay Wild Fish House holds its own. Co-owner Rob Seitz fishes off his own boat and sets aside some of the catch for the kitchen and deli case; Tiffani Seitz runs the cozy two-story restaurant filled with historical photos of Astoria and vintage fishing gear. There, they serve several kinds of wild-caught, battered fish and chips. Choose from the specialty of the house, a mild flatfish petrale sole, a slightly sweeter and moister rockfish, oysters and other shellfish. Look for specials of sustainably fished salmon-and-chips in season, too, all served with house vinaigrette slaw and wedge-cut fries. They’re best enjoyed at the long communal table upcycled from AMCO, the defunct local shipyard, with a local Buoy Beer IPA." - Jennifer Burns Bright
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