The story of The Cannery covers over 80 years of American History. It began in 1921 when the first commercial fish cannery was built along the Rhine channel between 30th Street and Lido Park Drive. This part of the harbor was (and still is) the hub of commercial fishing boat activities in Newport Beach. In 1934 Western Canners Company was founded to take over the plant and it remains at the same location today. The canning operation was then done by hand at the rate of 400 cases of fish a day. Better machinery and enlarged facilities later increased it to 5,000 cases per day.

The coming of automation in the 50’s speeded up the canning process. Soon thousands of pounds of fish per day were being packed. Even individuals were serviced through the famous “Sportsman’s Pack” so private parties could bring in their catch for canning. The record set is believed to be 135 tons of mackerel and 10,000 of albacore in one day.

But the magical night journey of the fishermen, which had survived a Depression and a World War, was soon to fall victim to prosperity. Newport’s growing population and increasing industrialization began to taint the harbor until; in the early 60’s, pollution in the offshore waters drove the mackerel out to sea.

On August 1, 1966 The Cannery was closed. But not forever…with its seaside location and natural charm, it appealed to businessmen as an ideal site for small shops and unusual restaurants where tourists and artists could gather. A kind of Montmartre by the sea.

Rebuilt by Bill Hamilton (the founder of Clean Harbor Day) as a waterfront restaurant and harbor cruise boat center in 1973, The Cannery regained it’s position of prominence in the community and once more was a focal point of interest and delight to all.

The Cannery offered only fresh fish from offshore boats or flown in from around the world to provide the finest seafood dishes anywhere. A lively upstairs entertainment lounge, late hours seafood bar and harbor cruise boats combined to make the cannery one of Newport Beach’s most popular restaurants.

In the fall of 1999, Mr. Hamilton sold The Cannery property to a developer who had plans of tearing down the restaurant and building homes on the property.
In the spring of 2000, local resident Jack Croul, seeking to preserve the history of The Cannery, purchased the property prior to any new development or demolition. Mr. Croul entrusted the ongoing success of The Cannery to us, Ron Salisbury, Creed Salisbury and Felix Salcedo.

The Salisbury’s have a long history of family owned restaurants spanning over 78 years. Owners and operators of one of LA’s oldest and most successful restaurants, El Cholo Café on Western Avenue.

To make every guest feel as though they are in an extension of their very own home.

Using only the freshest products available. All of our seafood is delivered daily and is flown in from all over the country. We only serve, corn fed, certified Angus beef from the Midwest. Our produce is also delivered fresh daily.

We have eliminated almost all freezer space to make room for refrigeration to hold our daily deliveries. All of our meals are prepared fresh to order, in our kitchen. Only the bread and ice cream are not prepared at The Cannery.

We are not reinventing the wheel…only the ride.