For Reservations Call 858-272-9985 orReserve a TableOrder Food Online

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“Quality Always Wins” is the phrase that bonds our company to San Diego’s discerning chefs.  Locally owned and operated for over 30 years, Pacific Shellfish is earnest about providing excellent service by focusing sales and distribution exclusively on the San Diego community.  Through disciplined focus and committed teamwork Pacific Shellfish has earned the reputation as San Diego’s premier seafood company.

PH: 858-272-9940   FAX: 858-272-9615
Office Hours: Monday through Friday 6am – 11am
Open Saturday for deliveries only

Judd & Mary Anne Brown

Kelly Benner-

Tom Hoyer –
Sutton Papanikolas –


Bruce Bulcao (Fresh) –
Mario Gonzalez (Frozen) –

Lydia Ruiz –

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At The Fishery it’s still called ‘fishing’ and not ‘catching’.
Fish, shrimp and lobster are wild-caught, unless specified otherwise. 
All seafood is seasonal and subject to availability.


Alaskan Halibut Mediterranean Black Mussels (farmed)
Wild King Salmon Littleneck Clams (farmed)
Mahi Mahi Mexican White Shrimp
Yellowfin (Ahi) Tuna Mano de Leon Scallops
Pacific Swordfish Pacific Oysters
Maine Lobster (Apr-Sept) Dungeness Crab (Nov-June)
Local Rockfish Local Spiny Lobster (Oct-Mar)

From our Kitchen:

The following list of foods are made fresh daily.  Our kitchen is very flexible and can customize your order.  Advance notice is required for large quantities.

Crab & Shrimp Salad    Fishery Crabcakes                 
Fresh Roasted Albacore Tuna Salad    Ceviche
Seafood Stuffed Chile Rellenos Cilantro Coleslaw
Seaweed Salad Jasmine or Mexican Rice
Vegetarian Beans Salsa Fresca
Fish Stock (Special Order) Mr. Brown’s Hot Sauce
Mango Salsa Seasonal Vinaigrettes & Sauces
Soy Ginger Marinade  Tartar Sauce
Cocktail Sauce  

The Fishery Market also sells ‘fish friendly’ wines, gourmet food items, freshly baked bread, t-shirts, hats and sweatshirts.

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The Fishery was founded by Judd & Mary Anne Brown and with a group of loyal individuals opened its doors in 1997. Located three blocks from the Pacific Ocean, the restored vintage warehouse is home to three enterprises all seriously focused on premier seafood and where the phrase “Behind every great seafood restaurant is a warehouse stocked with fresh fish” is evident.

From Baja California to the north west, to Alaska and beyond, ethical fishermen who make their living from the sea and follow the letter of the law, still exist.  Local artisanal fisherman: Kelly Fukushima, Luigi San Fillippo, Andy Saraspe, Zach Roach, Billy Schafer, Buddy Ursich, John Law and Judd Brown, are finding ways to fish that support healthy marine life, sustain local economies and provide local tasty food.  We proudly support these fisheries and fisher folk.

The Fishery showcases a premier seafood market at the center of the restaurant and an open kitchen off to one side. Under Chef Paul Arias the menu is market driven and changes with the seasons. By using ingredients at their peak of seasonality and freshness the kitchen demonstrates that the best tasting food is fresh local and exactly in season.
In addition to the daily menu, The Fishery invites diners to enjoy the excitement of fish straight out of the sea, local organically grown fruit and vegetables at Chef Paul’s weekly “Tuesday Tastings”.

Chef Paul Arias has a lifelong abiding passion for delicious food. Originally from Westchester California, Paul graduated from the Los Angeles Culinary Academy.  He has worked and studied in France as well as on both coasts of the United States.  He was co-founding chef of Papa’s Café, a French inspired brasserie in Torrance California and Chef de Partie and Saute at Water Grill in downtown Los Angeles under award winning Chef Michael Cimarust.   While working at Royale Brasserie in downtown San Diego Chef Paul had the golden opportunity to be part of the new ‘market to table’ restaurant, A.R. Valentien at the Lodge at Torrey Pines.   Alongside his mentor Executive Chef Jeff Jackson he opened the restaurant and the Grill at the Lodge.  After several years at The Lodge, Chef Paul moved to New Hampshire where he opened Pesce Blue, a Mediterranean inspired seafood restaurant and Patio, a seafood restaurant in New England.

At the helm of The Fishery, Chef Paul has found a treasure trove of seafood at his fingertips.  Co-owner Mary Anne Brown states:  “solid in culinary technique, grounded in the ‘market-driven philosophy’ inspired by Executive Chef Jeff Jackson, Chef Paul also brings imagination, intuition and an adventurous sense of humor to the table…notwithstanding an academic passion for sustainable seafood”. By using ingredients at their peak of seasonality and freshness, Chef Paul demonstrates that the best tasting food is exactly in season.

THE FISHERY is located at:
5040 Cass Street
North Pacific Beach

OPEN DAILY: Reservations are accepted for lunch and dinner
Lunch 11am-4pm
Dinner 4pm-close
Market: 10am-7pm
The following credit cards are accepted: Visa, MC, Discover, Amex
Click here to make an on-line reservation

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