Anthony’s Homeport Nutrition Information | Smart Seafood Picks

Most seafood plates at Anthony’s HomePort range from 250–700 calories, depending on portion size, cooking fat, sauces, and sides.

What This Page Covers

This guide shows realistic calorie ranges for popular seafood plates, how prep methods change the numbers, and simple swaps to keep flavor without runaway calories. The menu changes with the season and location, so treat these as informed ranges, not fixed print.

Anthony’s Homeport Menu Calories And Macros (What To Expect)

Anthony’s prints catch details and seasonal produce, not a full nutrition database. For ballpark figures, we pair listed proteins with standard cooked values from trusted datasets. Grilled fish with light oil leans lower; fried plates, rich sauces, and butter bumps the total.

Quick Ranges For Popular Plates

Numbers below use common portions served at Northwest seafood houses. A 6–8 oz fish fillet is typical; chowder cups are often near one cup. Values reflect unbreaded fish except where noted.

Dish Or Base	Typical Portion	Estimated Calories
Grilled Halibut	6 oz fillet	190–240
Grilled Salmon	6 oz fillet	300–360
Pan-Seared Salmon (butter finish)	6 oz fillet	360–420
Fish And Chips (cod)	1 plate (8–10 oz fish)	800–1400
New England Clam Chowder	1 cup	150–250
Fresh Oysters (raw)	6 oysters	50–80
Garlic Prawns (sautéed)	6 large	180–260

To cross-check your pick in the 30–70% of this page, see the official USDA salmon facts for a standard cooked portion. Daily energy needs also set context; the FDA’s handout on estimated calorie needs explains typical ranges by age and activity.

Why Estimates Vary

Portions change by catch and plate style. A thicker loin weighs more than a tail piece. Finishes matter: a tablespoon of butter adds about 100 calories; a heavy cream sauce can add several hundred more. Sides swing the total too. Rice pilaf keeps things steady; fries and aioli push it higher.

How To Build A Lighter Plate

Start with an unbreaded fish. Ask for a dry-grill or just a brush of oil. Choose lemon, herbs, and capers instead of a butter finish. Keep sauces on the side so you control each bite.

Smart Swaps That Don’t Feel Like Sacrifice

• Pick a cup of chowder with a side salad instead of a large bowl and bread with butter.
• Trade fries for seasonal vegetables or a baked potato without sour cream.
• Share dessert and coffee; skip the extra cocktail if you’re already full.

Portion Cues That Help

A 3 oz cooked fish piece looks like a deck of cards. Many entrées land near 6–8 oz cooked weight. If you don’t want leftovers, ask for a smaller cut or plan to split the plate.

Seafood Staples On The Menu

Anthony’s rotates seasonal species. You’ll often see salmon, halibut, cod, clams, mussels, prawns, and oysters. Here’s what their base nutrition looks like before sauces and fries.

Salmon

Cooked salmon brings dense protein and omega-3s with a moderate calorie load for the portion size. Six ounces grilled lands roughly in the low 300s before sauce.

Best Ways To Keep It In Range

• Ask for grilled with lemon and herbs.
• Choose pilaf or greens instead of fries.
• Skip extra butter; use salsa or a squeeze of citrus.

Halibut

Lean and mild, halibut stays lower in calories when grilled. A 6 oz piece often sits under 250 calories without rich toppings.

Keep The Texture, Lose The Extra

• Request a dry sear; the fish has little fat of its own.
• Add brightness with chimichurri or a light vinaigrette.
• Make it a combo with extra vegetables.

Clam Chowder

Creamy, cozy, and richer per ounce than plain fish. A cup fits many plans; a large bowl plus bread can match a full entrée in calories.

Oysters

Half a dozen raw oysters add minimal calories but bring brine and zinc. Cocktail sauce and fried toppings change the math fast.

Reading The Menu Like A Pro

Scan for cues that add fat: beurre blanc, brown butter, cream, aioli, fried, crispy, tempura. Words like grilled, steamed, oven-roasted, poached, or cedar-planked usually mean less added fat.

Sauces And Finishes

Ask how the kitchen finishes the fish. A light oil brush is common on the grill. You can request sauce on the side or swap to a lighter drizzle.

Sides That Carry Their Weight

• Greens, asparagus, or seasonal veg keep the plate fresh.
• Pilaf or baked potato (plain) keeps the starch steady.
• Fries and creamy slaws swing the total upward.

Calorie Math For Common Add-Ons

These add-ons are easy to track. Tartar and aioli are tasty, but they’re oil-based. Butter melts fast and stacks calories just as fast.

• Butter, 1 tablespoon: ~100 calories.
• Aioli or mayo, 2 tablespoons: ~180–200 calories.
• Tartar sauce, 2 tablespoons: ~140–180 calories.
• Lemon juice, herbs, capers: near zero calories; big flavor.

Three-Step Table-Side Estimator

1. Pick the base protein. Lean white fish starts low; salmon sits mid; fried plates start high.
2. Add finish. Dry-grill adds little; a butter finish often adds ~100; creamy sauce adds far more.
3. Add sides. Vegetables add little; pilaf adds a modest bump; fries add the most.

If You’re Tracking Macros

Protein adds up nicely with seafood. A 6 oz halibut piece brings roughly the high 30s in grams of protein; a 6 oz cooked salmon lands around the low-to-mid 40s. Chowder adds carbs from potatoes and dairy. Oysters stay low in carbs and calories.

Drinks That Pair Well

Plain water, unsweetened tea, or sparkling water keeps calories low. If you want wine or beer, plan it into the meal by balancing sides and sauces. A 5 oz pour of white wine runs near 120 calories; a pint of beer can run 150–220 depending on style.

Kids, Splits, And Leftovers

Sharing works well with seafood plates. Two starters plus a grilled fish entrée can feed two people comfortably. Many locations can pack sides separately so the fish reheats better at home.

How We Estimated These Ranges

We used published nutrition for plain cooked seafood and matched portions to common restaurant servings. For salmon and halibut, we referenced standard cooked values; for chowder and oysters, we used widely cited datasets for a cup and a half-dozen. Restaurant-specific preparation changes the numbers.

Base Item	Reference Portion	Source Range
Salmon, cooked	3 oz (85 g)	~155–180 kcal
Halibut, cooked	3 oz (85 g)	~90–100 kcal
New England chowder	1 cup	~150–250 kcal
Oysters, raw	6 oysters	~50–80 kcal

What To Ask Your Server

• “Is the fish finished with butter or oil?”
• “Can I get sauce on the side?”
• “Can I swap fries for vegetables or a small salad?”

Sample Orders That Fit Different Goals

Lower Calorie

Grilled halibut, lemon and herbs, seasonal vegetables, side salad with vinaigrette. If you want soup, pick a chowder cup instead of a bowl.

Balanced Indulgence

Grilled salmon with pilaf and vegetables. Share an appetizer of oysters. Split dessert.

Comfort Night

Fish and chips to share, plus a chowder cup each. Balance the table with a green salad.

Allergens And Dietary Notes

Seafood kitchens handle a range of shellfish and fish. If you’re sensitive, ask about fryers, shared grills, and sauce bases. Many locations can accommodate plain grilled fish and simple sides.

Where To View The Current Menu

Anthony’s posts location pages with hours, reservations, and current menus. The Des Moines waterfront page is a handy starting point: see the current menu.