In 1976, our founders – a sport fisherman, and his business partner, boat captain and gourmet cook colleague – teamed up to open The Fish Market with one thought in mind, and that was to serve the freshest, highest-quality seafood available, simply prepared and served up at an honest price. Since then, our fleet has grown to six restaurants in California.

The Fish Market is casual dining amidst the many moving parts of a bustling seafood house. Features of the restaurants include a bar and lounge area, full-service oyster bar with counter seating, retail seafood market, and our signature mesquite wood broilers. The restaurants’ original décor and vintage photos, alongside rich wood paneling and flooring are meant to provide a warm, comfortable and genuine environment for our guests.

The Fish Market offers an extensive seafood menu featuring fresh fish broiled just inches over the mesquite wood to seal in the flavor. We also offer shellfish specialties, chowders and cioppino, seafood cocktails, smoked fish and pasta appetizers, as well as salads and sandwiches.
Signature items include made-from-scratch au gratin potatoes and cheesy garlic bread, as well as traditional sourdough bread that is served to all guests at the table. The menu’s emphasis is on freshness, high quality and the vast choices and selection afforded by a traditional seafood house.

Top of the Market
Two of our locations (San Mateo and San Diego harbor) feature Top of the Market, a separate upstairs, upscale restaurant where our guests can enjoy an expanded wine list, distinctive desserts and additional seafood specialties. The intimate, elegant setting is enhanced by exhibition-style food preparation.

Farallon Fisheries
Because freshness is so important to us, we own and operate our own federally-inspected and certified seafood facility, Farallon Fisheries.

What started out as a wholesale operation out of a small shack on the docks near Half Moon Bay, now, from its current South San Francisco location purchases, processes and distributes a significant portion of the seafood consumed in our restaurants. Farallon’s purchasing arm extends worldwide to ensure only the highest-quality seafood reaches our restaurants.

At Farallon, we also cure and smoke salmon, trout, swordfish and albacore in the traditional mild European method – with hickory and sugar maple woods. These specialties can be purchased at our restaurants from the retail market or ordered as appetizers while dining.

Beginning in 1982, one of our founders, Fred Duckett, launched two commercial fishing boats, the Pilikia and the Temptation. Pilikia, which means “trouble” in Hawaiian, sailed full time, harpooning swordfish for our restaurants. The Temptation concentrated on albacore tuna, swordfish and shark. During the summer of 2000, apropos to her name, the Pilikia ran aground on San Clemente Island and was lost. In August of 2002, the new Pilikia III was launched in Hoquiam, Washington. Today, she is back in the water with captain and crew practicing her unique trade.

The Fish Market takes pride in offering our guests the widest and best selection of seafood. Our menus are updated daily to reflect changes in seasons, availability and fishing luck. Our entire staff is committed to providing each guest with the upmost in courteous, attentive service and superior seafood knowledge. And thanks to you, we've grown fresher than ever.