Anthony’s Seafood Nutrition Information | Smart Menu Picks

Anthony’s seafood nutrition varies by dish; use these estimates and swaps to pick lighter plates without losing that coastal flavor.

Anthony’s Style, Sourcing, And What That Means For Nutrition

The Northwest restaurants in this group run seasonal menus and highlight local catch. That approach often means lean fish, straightforward seasoning, and sides you can mix and match. The brand explains that it operates its own seafood company to keep quality tight and supply fresh. That model is friendly to diners counting macros, since grilled and steamed preparations show up across the board and fried options are easy to identify.

For context on sourcing and menu philosophy, see the restaurant overview on the company site. It describes a commitment to fresh regional fish and in-house handling that keeps portions consistent from sea to table.

Common Plates And Typical Nutrition (Estimated)

Numbers below reflect common serving sizes from trusted nutrition databases for similar dishes. Actual plates vary by location and prep.

Dish	Typical Calories	Notes
Fried Cod (1 fillet)	~199 kcal	Batter adds fat; one fillet supplies ~16 g protein.
New England Clam Chowder (1 cup)	~85–150 kcal	Range depends on milk/cream base and brand.
Lobster Roll (1 roll)	~400 kcal	Butter and mayonnaise drive swings; protein remains solid.
Grilled Salmon (6 oz)	~367 kcal	High in omega-3 fats with 34–36 g protein.
Fried Shrimp (6 large)	~330–360 kcal	Breading boosts calories; ask for cocktail sauce on the side.

How To Estimate Any Plate With Confidence

Start With The Protein

Ask or eyeball portion size. A deck-of-cards chunk of fish is about 3–4 ounces cooked. Lean white fish lands near 120–140 calories per 4 ounces when grilled; richer fish like salmon sits closer to 230–280 calories in the same size due to heart-healthy fat.

Account For The Cooking Method

Grilled or broiled adds little beyond a light oil brush. Pan-seared can add a tablespoon of oil unless stated “dry sear.” Deep-fried brings batter plus frying oil, turning a 120-calorie cod portion into a ~200-calorie fillet before sides.

Check The Sauces And Sides

Tartar, aioli, drawn butter, and creamy slaws often add 80–150 calories per small ramekin. Swapping fries for greens or vegetables trims 200–300 calories without shrinking protein.

Anthony’s Seafood Calories Guide: Smart Orders That Still Feel Special

Many guests come for chowder, a basket, or a roll. You can keep the spirit of those plates while trimming energy and sodium. Here’s a simple playbook by craving.

When You Want Something Crispy

Pick a smaller basket or share. Pair with a house salad and lemon instead of extra tartar. If the menu lists panko-crusted fish, that crumb tends to soak less oil than a thick beer batter.

When You Want Creamy

Order a cup of chowder rather than a bowl. Split one rich item across the table and balance it with a grilled entrée. Ask whether the kitchen offers a lighter broth-based soup that day.

When You Want A Roll

Request a toasted bun without extra butter and dress the lobster lightly. Many kitchens will swap to a lettuce bed on request if bread isn’t in your plan.

Why Fish Choice Matters

Some species carry more mercury than others. If you’re pregnant or serving kids, pick low-mercury choices like salmon, shrimp, or cod and follow the FDA fish advice chart for weekly portions. For nutrient details by species, the searchable FoodData Central database lists calories, protein, fat, and minerals.

Portion Cues On The Menu

Seasonal boards usually call out cut and catch. “True cod,” “lingcod,” “halibut,” and “salmon” are common. A single fillet entrée often lands in the 6–8 ounce zone, while tacos, sliders, and smaller plates run 3–4 ounces of fish total. Sides swing results the most: fries and tartar can double the energy compared to grilled fish with vegetables and lemon.

When in doubt, ask for dressing and sauces on the side, a second lemon wedge, and a half-portion of fries. These small moves keep the flavor and shave down the total.

What The Data Says

Reliable databases line up with those ranges. A single fried cod fillet lands around 199 calories with roughly 16 grams of protein. A cup of New England-style chowder can span from about 85 calories for a water-prepared canned version to 150 or more when cream enters the picture. Branded lobster rolls hover near 400 calories per roll depending on bun, butter, and mayo. That’s why a shared starter plus a grilled main often fits a moderate plan better than two rich courses back to back.

Simple Swaps That Cut Calories

Order	Swap	Estimated Savings
Fried Cod Basket	Grilled cod + side salad	~200–300 kcal
Chowder Bowl	Chowder cup	~70–150 kcal
Lobster Roll + Fries	Lobster on greens	~250–350 kcal
Extra Tartar Sauce	Lemon + cocktail sauce	~80–120 kcal
Buttered Bun	Toasted dry bun	~50–100 kcal

Practical Ordering Tips At The Table

Ask Three Quick Questions

• “About how many ounces is that fillet?”
• “Is it brushed with oil or cooked dry?”
• “Can the sauce come on the side?”

Build A Balanced Plate

Center the fish, then choose one starch and one vegetable. If you plan to share dessert, scale back fries and pick a lighter starter.

Hydration And Alcohol

Water or unsweetened iced tea keeps sodium in check. If you order wine or beer, plan for the calories as part of the meal rather than extra.

Examples From Real Menus

Menus in this family often list true cod or lingcod and rotate seasonal salmon. Locations near Washington’s marinas showcase regional catch, while the Rhode Island spot leans New England classics like chowder, rolls, and baskets. Pricing and sides shift by site, yet the nutrition patterns above still hold: grilled plates run leaner, fried baskets run richer, and sauces plus sides swing totals most.

Your Step-By-Step Plan For Smarter Seafood

1. Pick your protein first: cod, salmon, shrimp, or the local special.
2. Choose a cooking style: grilled or broiled when you want a lighter plate, fried when the craving calls—just size it right.
3. Right-size the starch: split fries or swap to vegetables or salad.
4. Manage sauces: lemon first, then add just enough tartar or butter to taste.
5. Match portions to your day: a cup of chowder as a starter or lunch can fit easily; a full basket pairs well with greens.

Follow those steps and you’ll enjoy the same waterfront flavors with numbers that make sense for your goals.