The Fish Market opened in 1976, founded by a sport fisherman, a business partner, a boat captain, and a gourmet chef who built the restaurant around a shared love of seafood. Its waterfront spot near Seaport Village and the USS Midway has made it a longtime fixture of the Marina district.
Simple grilled fish is what built the restaurant's reputation, and it remains a throughline on a menu that has since expanded, with staff on hand to help guide diners toward preparations and pairings. Oysters have been on the menu since the restaurant opened, freshly shucked and rotating by species and appellation, with Oysters Rockefeller offered as an entry point for newcomers. Desserts, including key lime pie and chocolate mousse, are made in house from the kitchen's own recipes.
A retail market sits at the front of the restaurant, where guests can buy fresh fish to cook at home or pick up ready-to-eat items like smoked salmon, drawing from the same sourcing used in the dining room. San Diego Magazine named The Fish Market one of the city's best in 2025.
Simple grilled fish is what built the restaurant's reputation, and it remains a throughline on a menu that has since expanded, with staff on hand to help guide diners toward preparations and pairings. Oysters have been on the menu since the restaurant opened, freshly shucked and rotating by species and appellation, with Oysters Rockefeller offered as an entry point for newcomers. Desserts, including key lime pie and chocolate mousse, are made in house from the kitchen's own recipes.
A retail market sits at the front of the restaurant, where guests can buy fresh fish to cook at home or pick up ready-to-eat items like smoked salmon, drawing from the same sourcing used in the dining room. San Diego Magazine named The Fish Market one of the city's best in 2025.