At Fat Olives, we believe seafood should taste like Alaska — clean, cold, and alive. We work directly with Homer-area fishermen and aquaculturists to bring the freshest wild-caught and locally-farmed seafood to your plate. What's on the menu changes with the seasons, the weather, and the tides.
Ocean to Table. We source directly from Homer fishermen and local aquaculturists. Availability changes with the season.
The crown jewel of Alaska sport fishing. Our halibut is wild-caught from the cold waters of Cook Inlet and Kachemak Bay — flaky, white, and mild. Pan-seared, grilled, beer-battered, or oven-roasted.
Preparations
Pairs With
Lemon Caper Butter · Chimichurri · Tartar Sauce · Mango Salsa
Wild-caught, Cook Inlet & Kachemak Bay, Homer, AK
Rich, deeply flavored wild sockeye and king salmon from Alaska's pristine rivers and bays. Grilled over hardwood or smoked in-house. The taste of Alaska in every bite.
Preparations
Pairs With
Honey-Soy Glaze · Dill Cream · Lemon Herb Butter
Wild-caught sockeye & king, Cook Inlet fisheries, AK
Plump, briny, and cold-water sweet. Our oysters are harvested right here in Kachemak Bay — one of the world's premier oyster growing regions. Served on the half shell or fried crispy.
Preparations
Pairs With
Cocktail Sauce · Mignonette · Lemon · Hot Sauce
Kachemak Bay, Homer, AK — harvested fresh
Sweet, succulent Alaska spot prawns — some of the finest shrimp in the world. Sautéed in garlic white wine butter or served cocktail-style.
Preparations
Alaska spot prawns, Southeast Alaska waters
Sweet, tender Dungeness crab when in season. Served whole cracked with drawn butter and lemon, or picked for bisque and pasta.
Preparations
Alaska Dungeness crab, Cook Inlet & Kodiak
Fresh littleneck clams steamed with white wine, garlic, shallots, and herbs. Served with crusty hearth bread to soak up the broth.
Preparations
Alaska clams, Kachemak Bay
Order online or come in. Our seafood is freshest when you're sitting at the table.