Oregon Ocean Cluster in Action
collaboration in action
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collaboration in action 〰️
A lot has happened since the 2025 Blue Foods Forum.
From big picture policy and circular economics, to creative on-the-ground projects and cutting-edge research, Oregon is coming together not only for the future of our coastal food systems, but for the resilience of our entire economy.
Leading up to the second annual event (the Seafaring Speakeasy and Blue Foods Forum Symposium, February 1-2 in Portland), we’re highlighting projects that took shape through last year’s conversations — and are now moving from idea to impact.
How the Blue Foods Forum Sparked 100% Fish Utilization at Local Ocean Seafoods
Following the 2025 Blue Foods Forum, Local Ocean jumped into action by launching a formal 100% Fish Utilization program, transforming what was once considered waste into valuable products. Rather than discarding skins, bones, heads, collars, and scrape meat, the team began upcycling these materials into goods for people, pets, and plants.
Today, their fish skin pet treats and collagen rich fish bone broth are standout successes, available at Local Ocean’s Newport market, online, and through select retailers. Rockfish skin dog treats are a great example of how flavor, nutrition, and sustainability can align.
What 100% Fish means
100% Fish is a commitment to using every part of the fish to create maximum value with minimal waste. Inspired by the Iceland Ocean Cluster’s model, Local Ocean applies a systems approach that goes beyond nose to tail butchery. A single twelve dollar cod can generate thousands of dollars in economic value when nothing is thrown away. This mindset supports fishing families, creates year round jobs, and strengthens coastal economies.
Products born from full utilization
Current 100% Fish products include fish skin dog treats and collagen rich bone broths. Fish jerky cat treats made from scrape meat is in development. The team is also exploring marine nutrient plant sprays that return ocean derived nutrients back to soil.
Building a coastal innovation pipeline
Local Ocean purchases whole fish dockside from more than 50 Oregon vessels. The Local Ocean team breaks down each fish, separating filets and cuts for the restaurant from the bone and skin. Byproducts are flash frozen at the Yaquina Lab, a food innovation hub managed by the Central Coast Food Web, where products are developed and tested in collaboration with Oregon State University and regional partners. Finished goods are sold through Local Ocean’s seafood market, online store, and wholesale partners. Species used vary by season and include rockfish, lingcod, salmon, halibut, petrale sole, and blackcod, with shellfish products in exploration. All seafood comes from sustainable sources and fishermen Local Ocean knows and trusts.
Why it matters
Even if Local Ocean upcycled every scrap of fish they purchase each year, it would represent a tiny fraction of seafood landed in Newport. The true opportunity lies in scaling this approach across the coast. By keeping ocean wealth and nutrition circulating locally, 100% Fish demonstrates how innovation, collaboration, and full utilization can build a more resilient blue economy for Oregon.
WHERE WE’RE HEADED
Projects like this are a testament to the creativity, passion, and ingenuity of our region.
The people who work inside this ecosystem know that it is endlessly diverse, touching every sector of our economy: fishing and farming, tourism, technology, art, procurement, distribution, education, healthcare, and so much more. All these sectors are colliding in a pivotal point in the Blue Foods movement, and momentum is on our side. Now is the time to forge strong partnerships that strengthen our local food systems.
By meeting ahead of the year’s growing and harvesting season, the Blue Foods Forum gives investors and businesses an opportunity to dream big, and take action for the future of Oregon's food future.
Make sure you are in the room.
Register for the Seafaring Speakeasy here.
Register for the Blue Foods Symposium here.
