Fish has been around since 2004. In that time, there have been tweaks to the menu — for instance, the requisite beef burger has been replaced by a griddled smash burger made with seasoned trout, and the expected Sonoma Sauvignon Blanc has been joined by a delicious shandy, an albariño, and a number of nonalcoholic options to drink. What hasn’t changed is the team’s commitment to renewable seafood, or the steady queue spilling into Fish’s outdoor seating area on sunny weekends.
Fish is a restaurant and a market. While the display case still remains, sadly, it no longer houses the day’s catch as it did a decade ago; the restaurant is just too busy these days. But don’t take that to mean you can’t still purchase their fresh catch to-go. Just ask. On our way out, we grabbed a few pounds of that king salmon to cook at home, along with two dozen Tamal Liwa oysters from Tomales Bay Oyster Company, named as a nod to the area’s indigenous history.