“What to Eat in San Diego: Grilled Yellowtail Collars Happening literally right now at @dockside_fish at @tunaharbordocksidemkt, Chef @marcus_twilegar is serving up some really tasty grilled yellowtail collars that are worth the effort to get! ” — @sdfoodies, May 24 via Instagram.
SAN DIEGO — On a Saturday morning at Tuna Harbor Dockside Market, the smell of sizzling seafood fills the salty air as Chef Marcus Twilegar fires up his grill. At his pop-up, Dockside Fish, locals and visitors alike gather around to taste a dish that captures the essence of San Diego’s coastal community: grilled yellowtail collars, fresh from the Pacific and charred to perfection. For the early risers lucky enough to snag a plate, it’s more than a snack — it’s a connection to a deep-rooted fishing heritage and a celebration of what it means to eat local.
Tuna Harbor Dockside Market, located on San Diego’s working waterfront, operates every Saturday from 8:00 a.m. until 1:00 p.m., or until the morning’s haul is sold out — which can happen quickly. This open-air seafood market is a one-of-a-kind experience where the line between producer and consumer all but disappears. San Diego’s commercial fishermen dock their boats steps away, unload their catch from the week, and sell it directly to the public — no middlemen, no guessing where your fish came from.
The market was created by fishermen, for fishermen, with the goal of strengthening the bond between the community and the ocean it relies on. In doing so, it has become much more than a place to buy seafood. It’s a platform for sustainable fishing education, a celebration of San Diego’s maritime culture, and a weekly gathering that reminds residents they live in one of the most active fishing harbors on the West Coast.
Each week, the offerings shift based on seasonal availability and what the ocean provides. Don’t expect the standard grocery store fare of salmon and farmed oysters — this is the real deal, straight from San Diego waters. You might find rockfish, sheephead, spiny lobster, thornyhead, spot prawns, whelks, or even live sea urchins plucked by hand from the rocks. The variety is exciting, and the unpredictability adds a sense of adventure to each visit.
Fishermen here are approachable and eager to talk about their craft. Ask about how a fish was caught, where it was harvested, or how they like to cook it, and you’ll walk away with a recipe, a story, and a newfound appreciation for the people who bring in your dinner. This dialogue is encouraged and forms the heart of the market’s mission — to reconnect the public with the people and processes behind their food.
San Diego’s fishing fleet is as diverse as the seafood it brings in. Hook-and-line techniques, including trolling and drop lines, allow fishers to target specific species with minimal environmental impact. Divers use scuba or surface-supplied air to handpick sea urchins and snails from rocky reefs, gently placing them into mesh bags for transport. Traps and pots capture species like crab and lobster without disturbing the seafloor, and gill nets and longlines — used responsibly — provide even more options for harvesting the bounty of the Pacific.
Every catch at Tuna Harbor Dockside Market is vetted to ensure it’s local and sustainably caught. While some fishermen venture farther up the coast to follow migrating species like salmon, the emphasis remains on honoring San Diego’s native waters. This commitment means the selection may change weekly, but it also ensures that every fillet, claw, or mollusk reflects the health and rhythm of the ocean.
Beyond just being a place to shop, the market invites visitors to think differently about seafood. Educational signage explains lesser-known species and underutilized fish that are just as delicious but often overlooked. Recipes curated by local chefs — available on the market’s website — encourage customers to get creative at home and reduce pressure on overfished species.
If Saturday mornings don’t fit your schedule, the market also offers an online store that opens Thursdays at 5:00 p.m. and closes Friday at 7:00 p.m., with curbside pickup available on Saturdays between 9:00 a.m. and noon. It’s a modern touch that keeps the traditional market accessible to busy urbanites while maintaining its commitment to fresh, local seafood.
At its core, Tuna Harbor Dockside Market is about relationships — between fishermen and their customers, between the city and its maritime roots, and between people and the sea. It’s about slowing down, asking questions, and celebrating the community that sustains San Diego’s rich seafood culture.
This isn’t just a story about fish — it’s a story about people, passion, and place. And it’s unfolding every Saturday, right at the water’s edge.
For market updates, recipes, and online orders, visit thdocksidemarket.com or follow along on Instagram at @tunaharbordocksidemkt. Bring cash, bring curiosity, and come hungry.
