Sausalito’s Fish Is Still the Place to Go for the Freshest, Most Thoughtful Catch

Fish’s huge California king salmon steak in a flavorful blackened crust over Brentwood corn. | Nat Belkov 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 In that time, there have been tweaks to the menu — for instance, the requisite beef burger has been replaced by a griddled smash burger made with seasoned trout, and the expected Sonoma Sauvignon Blanc has been joined by a delicious shandy, an albariño, and a number of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. What to order Get the chowder, brothy and red with linguica, clams, Madeira, smoked paprika, and cilantro — Portuguese Red. Or, go for New England-style ($8 cup/$12 bowl) with salt pork, surf clams, and celery, that’s somehow still brothy (read: not too thick) despite the cream, unlike so many I’ve had back on the East Coast. Both Fish and co-owners Bill Foss and Kenny Belov’s wholesale business TwoXS