Most seafood entrées at Anthony’s HomePort fall between 90–500 calories per 3–8 oz portion, with sides and cooking style shifting totals.
Lean Grill
Sauced Plate
Fried Combo
Grilled Salmon
- Ask for no butter finish
- Swap fries for greens
- Portion: 6–8 oz
Lower Cal
Seared Halibut
- Pan-sear with minimal oil
- Brothy sides over cream
- Portion: 5–7 oz
Balanced
Fish & Chips
- Share the fries
- One tartar cup
- Keep 1–2 pieces
Calorie Dense
What You’ll Find On The Menu
Anthony’s kitchens center the plate on Pacific Northwest seafood: salmon, halibut, cod, rockfish, Dungeness crab, shrimp, mussels, and oysters. Portions at dinner often sit near 6–8 ounces for fish, while appetizers, chowders, and salads vary much more. Calories lean low for grilled or broiled fish, then climb with batter, cream, butter, and fried sides. That simple pattern helps you read any plate fast.
The brand updates menus by location and season. Names and garnishes change, yet the nutrition shape stays predictable: lean fish + simple sauce lands light; rich sauce or fry station moves the number up. If you like specifics, the FDA seafood table gives a solid baseline per 3-ounce cooked portion, and you can scale to your plate size.
Popular Dishes And Typical Nutrition Ranges
These ranges use standard 3-ounce nutrition data scaled to common restaurant portions. Seasonings and finishing fats shift totals, so treat them as ballpark numbers that help you compare options side by side.
| Dish Or Component | Typical Calories | Notes |
|---|---|---|
| Grilled Wild Salmon (6–8 oz) | 260–530 | Rich in protein and omega-3s; plain grill sits lower than butter-finished. |
| Seared Halibut (5–7 oz) | 190–440 | Very lean flesh; light sauce keeps it modest. |
| Pacific Cod (6–8 oz) | 180–360 | Lean white fish; brothy prep trends low. |
| Dungeness Crab Meat (6 oz) | 180–240 | Low fat; drawn butter increases the count. |
| Steamed Mussels (1 lb with broth) | 350–600 | Shell weight excluded; bread dunking adds more. |
| Manhattan-Style Clam Chowder (cup) | 80–140 | Tomato base trims calories vs. cream. |
| New England Clam Chowder (cup) | 180–280 | Cream and potatoes raise energy density. |
| Fish & Chips (2 pieces + fries) | 800–1,200 | Batter and fry oil dominate; tartar adds extra. |
| Side Fries (shared bowl) | 250–400 | Portion drives the math more than the potato. |
| Mixed Greens Or Seasonal Veg | 40–120 | Dressings and butter sway totals more than veg. |
How Plate Math Works Here
Start with the fish. A 3-ounce cooked portion of salmon sits near 130–200 calories depending on species and fat content. Lean white fish such as cod or halibut often land near 90–120 per 3 ounces. Double the portion and you double most of the calories. Oil, butter, and cream stack on top of that base.
Next, add the cooking method. Grill or broil with minimal added fat changes little. Pan-sear often adds 50–150 calories from oil. Batter-and-fry brings a jump: breading absorbs oil, and the crunchy coat adds carbs and fat even before sauces show up.
Now layer the sides. A full basket of fries can equal the fish calories by itself. Swap to greens, grilled asparagus, or a simple baked potato, and the plate drops fast. Bread service and extra tartar are easy to share across the table.
Menu Snapshot By Category
Grilled And Broiled Fish
This path gives the most protein for the calories. Ask for a lemon wedge, herbs, or salsa-style toppings. Butter finishing is common; requesting a light brush or no butter trims 50–150 calories depending on pour. Salt is moderate by default on plain fish; sauces swing sodium more than the protein itself.
Chowders And Soups
Tomato-based bowls trend lighter, while cream-based bowls are cozy and heavier. A cup before the entrée is a nice warm-up; a full bowl can replace the entrée when paired with a salad. Oyster crackers are small but energy dense; sprinkling a few scratches the crunch itch without tilting the bowl.
Shellfish Plates
Dungeness crab, shrimp, and clams bring lean protein. Drawn butter, aioli, or garlic bread add flavor and energy. If you love the dip, pour a small ramekin and enjoy it mindfully instead of bottomless refills. Lemon and a pinch of Old Bay keep the focus on the shellfish.
Batter-Fried Favorites
Golden, crisp, and filling. The calorie story comes from the coating and the fry station. One piece plus slaw hits a different range than two pieces plus fries. Tartar is rich; a tablespoon can be 60–80 calories depending on the recipe. Share the fries, and you’ll still get the crunch you want.
Portion Sizes And Practical Swaps
Anthony’s plates are meant to feel generous on the waterfront, so portions often skew larger than a home serving. A few small tweaks land a lighter finish without losing the seafood focus.
- Pick Your Portion: Ask for a 6-ounce cut instead of the biggest fillet if offered.
- Choose The Finish: Citrus and herb butter on the side lets you add a fork-tip at a time.
- Side Strategy: Greens, grilled veg, or a baked potato sit lower than fries or creamy mash.
- Sauce Sense: Salsa verde, broth, or tomato base beats heavy cream for energy balance.
- Share The Crunch: Split one fish piece and the fries bowl; add a chowder cup to round out the meal.
Close Variant Keyword Angle: Anthony’s HomePort Menu Calories And Macros
Readers often want a clear macro snapshot to plan a meal. Lean fish entrées center on protein with minimal carbs. Battered fish brings more fat and carbs from the coating and oil. Chowders add carbs from potatoes or thickeners. Sauces can change the fat profile quickly. That’s why the base protein matters, but the build around it matters even more.
Protein, Fat, And Sodium—What To Expect
Protein
Six ounces of grilled salmon or halibut can deliver 35–45 grams of protein. Cod and rockfish land in a similar range. Shellfish plates bring slightly less per ounce yet stay efficient per calorie when served plain.
Fat
Salmon carries beneficial fats from the fish itself. Halibut and cod are naturally lean, so added fat mostly comes from the pan or sauce. Batter-fried items gather oil during cooking. A drizzle of tartar or aioli is flavorful; a few tablespoons shift the total quite a bit.
Sodium
Plain grilled fish tends to be moderate. Broths, chowders, and batter-fried entrées often include seasoned mixes that lift sodium. If you’re watching your number, ask for sauces on the side and taste before salting.
Seafood Safety And Mercury Perspective
Most species served at Anthony’s sit in the low-mercury lane, including salmon, cod, shrimp, and scallops. That makes two seafood meals a week easy to hit. If you’re planning for pregnancy or serving young kids, the EPA-FDA guidance lists “Best Choices” to keep in regular rotation. The goal is steady omega-3 intake from varied low-mercury fish.
Build A Lighter Plate Cheat Sheet
| Swap | Approximate Calorie Change | Why It Helps |
|---|---|---|
| Butter finish → lemon & herbs | −50 to −150 | Skips added fat while keeping brightness. |
| Two fish pieces → one piece + chowder cup | −250 to −400 | Lowers batter and oil; adds cozy volume. |
| Fries bowl → greens or grilled veg | −150 to −300 | Trims dense starch and oil from the side. |
| Full tartar ramekin → 1 tbsp | −60 to −120 | Enjoys the sauce without stacking spoonfuls. |
| Heavy cream sauce → tomato or broth | −100 to −250 | Reduces fat while keeping flavor. |
How To Estimate Your Plate In Seconds
Step 1: Spot The Base
Identify the species and portion. Lean white fish runs near 100 calories per 3 ounces cooked. Salmon runs higher per ounce because of its fat profile. If the fillet looks large, 6–8 ounces is a fair guess.
Step 2: Check The Method
Grill or broil adds little. Pan-sear adds a bit. Batter-and-fry adds the most. If the crust glistens and the plate carries fries, you’re in the higher range by default.
Step 3: Tally The Extras
Butter finish, creamy sauce, and tartar push numbers upward. Lemon, herbs, salsa, and broth keep them steady. Fries vs. greens often decides whether the plate sits near 500 or climbs past 800.
Smart Orders For Different Goals
High-Protein, Lower-Calorie
Grilled halibut or cod with veg and lemon. Add a chowder cup if you want a warm starter. Skip the butter finish or keep it to a light brush.
Omega-3 Emphasis
Grilled salmon with greens. A light citrus glaze or herb sauce on the side brings pop without a heavy pour.
Comfort And Crunch
One piece of fish & chips, shared fries, and a bright slaw. Keep tartar to a tablespoon and you’ll still enjoy the classic profile.
A Quick Word On Sources And Variability
Restaurants rarely publish full lab-tested numbers for every plate at every location. That’s why the estimates above start from standardized seafood values and scale by portion and prep. If you’re tracking closely, you can cross-check with a trusted database that draws on USDA data and then adjust for sauces and sides. For safety guidance on species choices, the joint EPA-FDA fish advice is the reference chart diners use at home.
Bottom Line For Anthony’s Fans
Lean seafood plates make it easy to stay on track without giving up flavor. Pick a grilled fillet, aim for a 6–8 ounce portion, keep sauces to the side, and swap fries for greens when you want a lighter finish. When the table craves a crisp fry day, share the basket and enjoy the dip in measured bites. That way the view, the seafood, and the numbers all play nicely together.