1. Go in with an open mind

Ask for a type of fish, and let them know what you want to make. For a firm white fish for grilling, they might suggest thresher shark or opah. Or for a delicate, flaky fish for pan searing, good suggestions include sheephead or local halibut.

2. Talk to your fishmonger

Don’t be shy! They know their stuff and can help you choose the best fish for your recipe. They’ll point you in the right direction and may even offer tips on a better way to prepare your purchase.

3. Know what fresh looks (and smells) like

Fresh fish should smell like the ocean! Spot prawns (one of San Diego’s prized seasonal catches) should smell fresh, sweet, and clean. Fish fillets should be shiny, moist, and firm to the touch, with even coloring. Whole fish should have clear eyes (or bulging, if you’re buying local rockfish), tight scales, springy flesh, and bright pink gills.

4. Shop directly from local fishermen

For a dockside experience in the heart of downtown, visit San Diego’s Tuna Harbor Dockside Market, open Saturdays from 8am to 2pm. This market is one of the best places to buy seafood directly from local fishermen and support San Diego’s hardworking commercial fleet. Expect to find sea urchin, local shellfish, whole fish (a less expensive option), and fillets—plus tasty treats from Dockside Fish n’ Chips.

5. Go prepared

Bring a cooler or insulated bag with ice packs to keep your seafood cold until you get home.

Shopping local means eating fresher, smarter, and more sustainably. With a little curiosity—and a go-to fishmonger—it’s easy to bring the bounty of San Diego’s coast to your kitchen.

Originally published in issue 78.