This Oregon Restaurant Serves the State’s Best Dungeness Crab

Astoria sits right where the Columbia River meets the Pacific Ocean, and that prime location means one thing: incredibly fresh seafood.

The menu changes with the tides, offering the kind of seafood experience that makes you forget about all the other coastal restaurants you’ve tried.

Commercial fisherman Rob Seitz and his wife Tiffani opened this spot with a simple but brilliant idea. By controlling the entire process from boat to plate, they cut out the middlemen and ensure every dish meets their exacting standards.

The result is a laid-back downtown restaurant where the seafood tastes like it came straight from the ocean because, in many cases, it did. From perfectly seared fish to daily catches that highlight the region, every bite celebrates Oregon’s waters.

Visitors leave full, happy, and already planning their next trip to South Bay Wild Fish House in Astoria.

Founded by a Commercial Fisherman Who Knows His Catch

Rob Seitz spent years working the waters off the Oregon coast before opening South Bay Wild Fish House with his wife Tiffani. His experience as a commercial fisherman gave him insider knowledge that most restaurant owners simply don’t have.

He knows exactly when the crab is running, which fishing grounds produce the best catch, and how to handle seafood to preserve its quality.

This background shows up in every aspect of the restaurant. The menu changes based on what’s actually being caught that week, not what some distributor happens to have in stock.

Rob’s fishing expertise means he can guarantee the freshness and quality of every piece of seafood served.

The Seitzes created a business model that benefits everyone involved. Local fishermen get fair prices, customers get incredibly fresh seafood, and the restaurant maintains complete control over its supply chain.

That direct connection between ocean and table makes all the difference in taste and quality.

Dock-to-Table Freshness Changes Everything

Most restaurants buy their seafood from distributors who source from multiple boats and processing facilities. South Bay Wild Fish House operates their own fishing vessel, which means they control every step from catching to cooking.

The crab you eat today might have been pulled from a trap yesterday morning.

This dock-to-table approach eliminates the usual delays and handling that can compromise seafood quality. There’s no sitting in a warehouse, no multiple transfers between facilities, and no wondering how long that fish has been out of the water.

The supply chain is as short as it gets.

Customers notice the difference immediately. The crab meat is sweeter, the fish tastes cleaner, and everything has that just-caught freshness that’s impossible to fake.

When you eat here, you’re experiencing seafood at its absolute peak quality, exactly as it should taste when it’s truly fresh from Pacific waters.

Dungeness Crab That Sets the Standard

South Bay Wild Fish House has built its reputation on serving exceptional Dungeness crab, and locals and visitors consistently rank it among the best in Oregon. The restaurant’s direct access to fresh catch means the crab arrives with that sweet, delicate flavor intact.

Nothing about it tastes frozen, old, or processed.

Reviews mention the Dungeness crab repeatedly, with customers specifically seeking out this restaurant for their crab fix. The meat comes out tender and naturally sweet, requiring nothing more than a little melted butter to shine.

The restaurant prepares it simply, letting the quality of the crab speak for itself.

What makes their crab special isn’t complicated cooking techniques or fancy sauces. It’s the fundamental freshness that comes from catching it locally and serving it quickly.

When you start with crab this good, you don’t need to do much to it. The natural flavor of properly handled, just-caught Dungeness crab is something every seafood lover should experience at least once.

Located in the Heart of Coastal Astoria

South Bay Wild Fish House sits at 262 9th Street in downtown Astoria, right in the middle of this historic coastal town’s most walkable area. Astoria’s location at the mouth of the Columbia River makes it one of Oregon’s premier fishing ports, and the restaurant takes full advantage of that maritime heritage.

The two-level space occupies a charming older building that fits perfectly with Astoria’s character. Customers can dine on the main floor near the open kitchen or head upstairs to the more intimate loft seating.

There’s also outdoor seating available when weather permits, perfect for enjoying the coastal atmosphere.

Being in downtown Astoria means easy access for both locals and tourists exploring the town. You can walk here from most hotels and attractions, and the location puts you right in the middle of Astoria’s vibrant food and arts scene.

The restaurant operates Friday through Sunday, opening at noon, so plan your visit accordingly during your coastal adventure.

A Menu That Goes Beyond Just Crab

While Dungeness crab gets top billing, the restaurant’s fishing operation brings in an impressive variety of Pacific seafood. The menu regularly features Petrale sole, Dover sole, rockfish, lingcod, and thornyheads, all caught by the same boat that supplies the crab.

This diversity means you can explore different flavors of the Pacific Northwest on every visit.

Customer reviews rave about the grilled rockfish Banh Mi, which combines fresh local fish with Vietnamese-inspired flavors. The fish tacos get frequent mentions too, with diners praising how the fresh sole or rockfish elevates this casual dish.

Everything from the clam chowder to the smoked black cod receives consistent praise for quality and taste.

The menu adapts based on what’s actually being caught, which means you might find different species featured as daily specials. This approach keeps things interesting for repeat visitors and ensures you’re always getting fish at its seasonal best.

The variety also means there’s something for everyone, from adventurous eaters to those who prefer familiar preparations.

Sustainable Fishing Practices Matter Here

The Seitzes built their business around sustainable, wild-caught fishing practices, and that commitment runs deeper than just marketing talk. When you own the boat and catch the fish yourself, you have direct control over how it’s done.

They focus on methods that preserve fish populations and minimize environmental impact.

This sustainability approach benefits everyone involved in the seafood supply chain. The ocean’s resources get harvested responsibly, ensuring future generations can enjoy the same bounty.

Customers get peace of mind knowing their meal wasn’t caught using destructive practices. Local fishing communities benefit from businesses that prioritize long-term ocean health over short-term profits.

Wild-caught seafood tastes different from farmed alternatives, with cleaner flavors and better texture. The restaurant’s commitment to sustainable practices means you’re not just getting delicious food, you’re supporting fishing methods that help keep Oregon’s waters healthy and productive.

That combination of environmental responsibility and exceptional taste makes every meal here feel like a better choice.

Casual Atmosphere Lets the Food Shine

South Bay Wild Fish House keeps things refreshingly unpretentious. The interior features colorful artwork and a playful vibe that makes you feel comfortable whether you’re wearing fishing gear or nice casual clothes.

This isn’t the kind of place where you need to dress up or worry about using the right fork.

The open kitchen design lets you watch your food being prepared, which adds to the transparent, honest feel of the whole operation. Upstairs seating offers a more intimate experience with its cozy loft atmosphere, while the main floor stays lively and social.

The outdoor terrace provides another option when the coastal weather cooperates.

Multiple reviews mention how welcoming and genuine the staff acts, creating an atmosphere that feels more like visiting friends than dining at a formal restaurant. The focus stays squarely on serving excellent seafood in a comfortable setting where everyone feels at home.

That unpretentious approach perfectly matches the straightforward quality of the food itself, making the entire experience feel authentic and real.

Signature Dishes That Keep Customers Coming Back

The fry bread has become legendary among South Bay Wild regulars. This Indigenous-inspired dish gets topped with options like Dungeness crab, roasted peppers, or chimichurri, creating a unique fusion that you won’t find at typical seafood restaurants.

Reviews mention it constantly, though some note it’s rich and indulgent, definitely meant for sharing or a hearty appetite.

The grilled rockfish Banh Mi represents another creative highlight, combining fresh local fish with Vietnamese sandwich traditions. Customers consistently praise this dish for its flavor balance and the quality of the fish.

The bread pudding shows up repeatedly in reviews too, proving the restaurant handles desserts as well as it does seafood.

Even classic preparations like fish and chips get elevated here thanks to the freshness of the catch. The restaurant offers both fried and grilled options, with many health-conscious diners appreciating the choice.

You can substitute clam chowder for fries, and several reviews suggest this swap is absolutely worth making for the exceptional chowder alone.

Sharing Recipes and Fishing Knowledge

The Seitzes don’t just serve great seafood, they actively share their knowledge about preparing it. The restaurant provides recipes for dishes like fried fish, emphasizing simple preparation methods that let the quality of the catch shine through.

This educational approach helps customers appreciate what goes into creating excellent seafood dishes.

Rob’s background as a commercial fisherman gives him insights that most chefs lack, and he’s generous about sharing that expertise. The staff can tell you exactly where your fish came from, how it was caught, and the best way to prepare similar catches at home.

This transparency builds trust and helps customers understand why freshness matters so much.

By teaching people about proper seafood preparation, the restaurant contributes to a broader appreciation for quality ingredients and sustainable fishing. You leave not just satisfied from a great meal, but also more knowledgeable about Pacific Northwest seafood.

That educational component adds value beyond the food itself, making each visit both delicious and informative.

Community Impact Through Quality and Transparency

By controlling their supply chain from boat to plate, South Bay Wild Fish House provides Astoria’s community with unprecedented transparency about their seafood. Customers know exactly where their food comes from and how it was caught, which builds trust that’s rare in the restaurant industry.

This honesty resonates with locals who value knowing their food sources.

The business model supports the local fishing economy while providing jobs in both fishing and food service. Rather than sending money to distant distributors and suppliers, the restaurant keeps economic benefits circulating within the coastal community.

This approach strengthens Astoria’s economy while preserving its maritime heritage and fishing traditions.

Reviews from cruise ship passengers and tourists show how the restaurant has become a destination that brings visitors to downtown Astoria. These outside dollars support not just South Bay Wild, but the entire downtown area as visitors explore other shops and attractions.

The restaurant’s reputation for exceptional seafood has made it an ambassador for Astoria’s culinary scene, showing the world what Oregon’s coast does best.