West Seattle food: Seattle Fish Company’s new owner plans restaurant addition

Story and photo by Keri DeTore
Reporting for West Seattle Blog

The Junction’s fresh-fish market has a new owner you just might know: Jon Daniels was the owner of City Fish in Pike Place Market for fifteen years and he’s bringing his experience, along with some big plans, to Seattle Fish Company.

Daniels calls taking over the fish market the “perfect situation.” After selling City Fish and taking a year off for family time, he was ready to get back into business. When the opportunity came to take over Seattle Fish Company, he says, “I walked into the shop for the first time (around) September 12th and we closed on October 7th.”

The fish market continues to sell the fresh fish, shellfish, and crab cakes they’re known for, and come January, it’ll also be a seafood restaurant, serving lunch and dinner.

Daniels will be installing a grill, fume hood, restrooms, and tables and chairs at the front of the restaurant, to serve what he calls “Simple seafood. We’re not competing with the guys next door (Spring Hill Restaurant) because what they do is great. We’ll have freshly grilled oysters, planked salmon and steamed clams and mussels.” He also anticipates a rotating menu of chowders and 8-10 seasonal items on the menu.

Though Daniels hasn’t finalized hours for the restaurant, he says they’ll probably start at 11 am and serve until around 8 pm. “We’ll watch and learn for the first two weeks and see how it goes.”

Daniels has applied for a liquor license and hopes to be offering a selection of bottled wine and beer by Thanksgiving. “People have been saying they’d love to have champagne and oysters, and we’re hoping we’ll be able to serve that in the restaurant (in January.)”

While you’re dining, you’ll also be able to place your order for fresh salmon to take home, and grab it on your way out. Shipping across the US is still available – and they are considering accepting take-out orders.

Daniels has retained all of the fish market’s previous employees and says “I’m learning from them and teaching them some new ways of doing things.” He adds, “Everyone’s excited about the future.”

The revamped website at seattlefishcompany.com will be live on Friday. Seattle Fish Company is open seven days a week from 8:30 am to 7:30 pm.

42 Replies to "West Seattle food: Seattle Fish Company's new owner plans restaurant addition"

  • Jiggers October 13, 2011 (12:55 pm)

    Great concept.You have fresh ingredients already at your disposal. So turn that into profit by also serving up lunch to generate more revenue. Dinner would be all profit. It doesn’t have to be fancy, but just fresh…:) I can’t wait to see what they are going to come up food for service.

  • Admiral935 October 13, 2011 (12:56 pm)

    Great news!

  • Valerie October 13, 2011 (1:07 pm)

    This is GREAT news!!! I ♥ Seattle Fish Company as a fish market already; having a restaurant there will be a wonderful bonus!

  • Christine October 13, 2011 (1:15 pm)

    Exciting changes. It will be nice to have a more casual/quick seafood place. Chowder is so delicious on cold and rainy days.
    Do you know if he will offer only sustainable seafood? I sure hope so….

  • Milton October 13, 2011 (1:36 pm)

    That’s my 2 cents and 3 cheers.
    I am so there.
    (seafood lover)
    Glad someone thought of it!

  • Wendel October 13, 2011 (1:54 pm)

    That is a very expensive fish store, just sayin.

  • Kathrine October 13, 2011 (2:13 pm)

    Please more sustainable fish? That would be awesome!

  • CEA October 13, 2011 (2:16 pm)

    I love this place – freshest seafood around. The restaurant will be a fantastic addition. Can’t wait for January!!

  • Keith October 13, 2011 (2:45 pm)

    Awesome! I always thought that something exactly like this concept would work well in there with all that space. Pt. Loma Seafood in San Diego is a similar market/cafe setup and has the world’s best fish sandwiches.

    One other improvement I’d like to see at Seattle Fish is for the crab cakes to be either less expensive or as big as they used to be — they’re really good, but I can’t afford them any more since the size shrunk and the price increased. They seem smaller, anyway.

  • Anne October 13, 2011 (2:45 pm)

    There are some things I don’t mind paying more for-great-fresh seafood is at the top of the list.
    Can’t wait for the restaurant–good luck!

  • steve October 13, 2011 (2:51 pm)

    Fish & Chips for takeout would be grand.

  • Seattlite October 13, 2011 (3:14 pm)

    It’s wonderful that the new owner is going to put the store’s square footage to good use by adding a restaurant. I purchase wild caught salmon every week at Seattle Fish Co and have never been disappointed. I will look forward to eating at the new restaurant.

  • onceachef October 13, 2011 (3:38 pm)

    I suggested this to the old owners…they should have heeded my advice! (to open a small restaurant using their fresh product)…it’ll be nice to get a fresh-fish sandwich (so put those on the menu, okay? :))

  • lunapark October 13, 2011 (4:08 pm)

    So excited to hear! Can’t wait until they open!

  • ZD October 13, 2011 (5:08 pm)

    Looking forward to this new restaurant.

  • curbed_wheel October 13, 2011 (5:17 pm)

    Oh yea…I’d pay $9.99 for a freshly grilled salmon sandwich!

    Glad there is a new owner with fresh ideas, welcome to the neighborhood.

  • Bonnie October 13, 2011 (5:19 pm)

    I can’t wait!

  • sgs October 13, 2011 (5:30 pm)

    Halibut Tacos please! If it’s just champagne and oysters I won’t be able to visit very often.

  • Sage October 13, 2011 (5:36 pm)

    Please go sustainable like Mashiko. It’s getting hard to believe anyone who says they love fish while they exploit species to extinction.

  • West Seattleite October 13, 2011 (6:13 pm)

    Great news!! Sustainable or non-sustainable fish does not matter to me, just as long as it tastes delicious.

  • Dc October 13, 2011 (6:23 pm)


  • JayDee October 13, 2011 (6:27 pm)

    I knew he looked familiar — City Fish is where I went in the old days (before Seattle Fish). I am glad for the change.

    As to whether the crab cakes have decreased in size, I don’t think so. The halibut cakes (which I know better) are still the same size.

    As to the comment that the fish is expensive — compared to what? Their prices are competitive given how the fish are caught. When I asked last year why their sockeye were $2/lb more than the local stores they told me. Thriftway and QFC sell gill-netted sockeye…sockeye that are trapped until the net is pulled and there may be bycatch–killing non-target fish. Seattle Fish sockeye are line caught. Meaning the fish is caught, and processed quickly according to Seattle Fish. I called QFC and Thriftway to confirm theirs were gillnet caught. Line caught fish are in better shape and I prefer to pay for a better fish, just like paying more for better produce.

  • fishlove October 13, 2011 (9:12 pm)

    Seattle Fish Company was second to none for a fish market in the entire country. Prices were not cheap but where do you get reliable fresh seafood at low prices. It was as good as it gets. It wasn’t an Alki Beach Fish’n Chips joint, it was a world class fish market.

    Like my father told me when I married my beautiful wife….don’t screw it up!

    Good luck to the new owner to carry on the tradition…it has been a great one.

  • Jasperblu October 13, 2011 (10:14 pm)

    Wonderful news! Can’t wait to stop in when it’s all set up. Chowder? Oysters & champagne? Fish sandiwiches? Crab cakes? A little fresh caught something to take home with me after my meal? I’m in!

  • Paul October 13, 2011 (11:18 pm)

    I have a great recipe for bullhead stew

  • Krystal October 13, 2011 (11:29 pm)

    This sounds awesome. Really hoping for more sustainable fish as well!

  • RJB October 14, 2011 (8:55 am)

    I know John from the Market…Congrats John and welcome to West Seattle!!! Cant wait for the restaurant and wishing you the best of luck. We are loyal SFC shoppers so I will be visiting soon!! Again, Congrats!

  • mike October 14, 2011 (12:49 pm)

    Can’t wait!

  • Sean October 14, 2011 (3:14 pm)

    Great News. I complexly agree with the sustainable fish concept and think anything worth doing is worth doing right. Please free the clams and the crabs unjustly imprisoned in confined tanks.

  • harriet benjamin October 14, 2011 (3:17 pm)

    Shrimp/oyster po boys would get me there in a hurry.

  • marie October 15, 2011 (7:34 am)

    Congratulations! Can’t wait to try out the menu! Suggest a happy hour with small plate or two…a little fish taco…a tiny bowl of steamers…

  • Christen Foehring October 15, 2011 (4:01 pm)

    I’m thrilled to see so many requests for sustainable seafood in the comments above. John, if you are reading this – here is a great way to learn more about making sustainable seafood choices: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx

    Fish & Shellfish Lovers – you can use the same site to make sustainable choices when purchasing fish at the market or ordering seafood in restaurant. Seafood Watch also produces quick-guide cards (available at Mashiko or the Seattle Aquarium) and has nifty Apps for iphone and andriod.

    Hope to see some positive change and greener practices with the new ownership! Welcome to the neighborhood – please make us proud :)

  • Neighbor October 15, 2011 (7:10 pm)

    Please sit down with Hajami from Masiko new owners! As a fellow local business owner whose entire business model is based upon SUSTAINABLE fishing he is a wealth of info. I will only buy from fish shops that support the continuing viability of fisheries. I walked out of SFC and have not set foot in the place since seeing them sell endangered stock. Make me a customer, fish is on my menu a couple times a week! I want to love you!

  • sam-c October 15, 2011 (8:21 pm)

    speaking of sustainable fish (or.?)…. after seeing some good sounding recipes that had tilapia, we went looking; they didn’t have it at seattle fish co. we found it at grocery stores, but at every location it was farm raised in china. so, haven’t tried it yet. is tilapia not appropriate to eat ?

    i look forward to the revamping of this place, and have thought that the large front area was perfect for this sort of thing.

  • Margaret Evans October 16, 2011 (4:59 pm)

    Manhattan Clam Chowder, please. I can’t stand the white stuff

  • Greg Chappell October 16, 2011 (6:55 pm)

    The last time I went to Seattle Fish was when we saw Chilean Sea Bass for sale. That species has been decimated and I’ll vote with my dollar by not frequenting that old management that would sell it for profit. I’d love to give it another try with the new management. The customers who really love seafood are the ones most likely to care about sustainability!

  • sam-c October 17, 2011 (6:56 am)


  • Chet October 19, 2011 (9:14 am)

    I would say that Tilapia raised in dubious conditions in China, and then shipped across the globe is about as unsustainable as it gets.

    Here is a great link for a movie shown in West Seattle this spring as part of the Seattle International Film Festival called “Sushi: The Global Catch”. This will give viewers a good idea for why they should care about this topic.

  • Chet October 19, 2011 (9:17 am)

    Also, does anyone know anything about Metro Market’s fish department? I usually buy my fish there since they seem to do a good job of providing quality seafood. Their sushi section though routinely carries Atlantic salmon, even when the season for fresh wild local salmon is abundant. This is a real shame.

  • johnny October 20, 2011 (10:31 am)

    @JayDee-there is no such thing as a commercially line-caught sockeye. The sockeye at Seattle Fish are 100% either gillnet caught or purse seine caught, end of story. They are $2/lb more because people will pay it.

  • Dan October 25, 2011 (11:08 am)

    Good to see a change, while we initially welcomed this operation, we avoided usuage for the most part as most products were 20-30% higher than their competition. Mutual Fish, Wild Salmon, Metropolitan Market and University Seafood are Seattle’s benchmarks for quality, selection and pricing. Offering sustainable products would be a plus.

Sorry, comment time is over.