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
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.