If you’re driving through the rolling hills of Templeton, you probably aren't expecting a masterclass in maritime freshness. You're surrounded by vineyards. Oak trees. Maybe a few stray cows. But tucked into the Vineyard Center, right next to the local Trader Joe’s, sits Pier 46 Seafood Templeton. Honestly, it's the kind of place that ruins other fish markets for you.
Most people think you have to be standing on a rickety wooden pier in Morro Bay or Avila to get the "real deal." They're wrong. Pier 46 has spent nearly two decades proving that the best catch isn't found at the tourist traps; it’s found where the locals shop.
The DeGarimore Legacy Meets Modern Sourcing
You can’t talk about this place without talking about the guys behind the counter. Tony DeGarimore and Eric Gonzales didn't just wake up one day and decide to sell fish. This is in their blood. Tony’s father, Mike DeGarimore, was basically a pioneer in the Central Coast seafood scene. We’re talking about a guy who dived for abalone when the industry was still in its wild-west phase.
Tony and Eric met while working at Central Coast Seafood, a massive wholesale operation. They saw the "inside" of the industry—the shipping, the scaling, the global logistics.
They launched Pier 46 Seafood Templeton in September 2008. While the rest of the economy was tanking, they were betting on a simple idea: people in North County were tired of buying "supermarket fish" that had been sitting in a tray for three days.
They cut out the middlemen. Simple as that. Because they have the connections, they buy directly from the boats and the importers. You've probably seen their truck. It's moving fast because freshness is a ticking clock.
What’s Actually Inside the Case?
Walking into the market side feels a bit like entering a clean, high-end laboratory that happens to smell like the ocean. It’s not "fishy." If a fish market smells like old kelp, walk out. This place smells like salt air and ice.
- Sushi-Grade Everything: They carry Ahi that looks like rubies. You can literally take a slab of it home, slice it thin, and eat it raw with some soy sauce. No fear.
- The Live Tanks: Kids love this part. Crabs, lobsters, and shellfish chilling in filtered water. It’s as fresh as it gets unless you catch it yourself.
- Hand-Cut Fillets: You’ll see the staff working with knives that are sharper than most surgeons’ scalpels. Halibut, Salmon, Sea Bass—it’s all prepped on-site.
The Kitchen: A Fish Market That Really Cooks
Let’s get one thing straight: this isn't a "fine dining" establishment. It’s a joint. It’s a counter-service, "grab a number and find a stool" kind of place. And that’s why it works.
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The menu at Pier 46 Seafood Templeton is surprisingly deep. You'd expect fish and chips, and they have them. But they do this thing where they offer a mixture of regular and sweet potato fries. It sounds like a small detail. It’s not. The sweetness of the yam against the salty, crunchy Arctic cod is a core memory in the making.
The Fish Tacos Everyone Obsesses Over
There is a legitimate cult following for these tacos. You get to choose: grilled or crunchy? Most people go crunchy. They use Red Snapper, which is firm enough to hold up to the batter but flaky enough to melt.
They top it with a Pepper Jack cheese blend, cabbage, cilantro, and a "secret" spicy red sauce. I’ve tried to figure out what’s in that sauce. The staff won’t budge. It’s got a kick, but it doesn't mask the flavor of the fish.
Sandwiches and the Legendary Lobster Roll
The Lobster Roll here is... well, it’s $42. Yeah, you read that right. It’s a splurge. But they use real lobster meat—none of that "seafood salad" filler—mixed with fresh mint, basil, minced celery, and red onion. It’s served on an Edna Bakery roll. If you know anything about SLO County, you know Edna Bakery is the gold standard for bread.
If you aren't feeling like dropping forty bucks on lunch, the Halibut sandwich is a sleeper hit. Get it on the French roll.
Why the Location Actually Matters
You’d think being in a shopping center at 1131 Rossi Road would be a disadvantage. It’s actually a stroke of genius. You can hit Trader Joe’s for your wine and veggies, then pop into Pier 46 for your protein.
Parking is a nightmare, though. Truly. Between the TJ’s crowd and the lunch rush, that lot is a battlefield. If you’re coming for lunch, try to get there by 11:15 AM. By noon, the ten or so tables inside and the small patio are packed.
Sustainability Isn't Just a Buzzword
A lot of restaurants put a little "leaf" icon on their menu and call it a day. Pier 46 actually cares. They work with the Monterey Bay Aquarium’s Seafood Watch program.
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They source abalone from The Abalone Farm in Cayucos. They know which species are overfished and which ones are thriving. If a certain fish isn't in season or isn't being harvested responsibly, they just won't carry it.
Honestly, they'll tell you if something isn't at its peak. I’ve seen them steer customers away from a specific fillet because it "wasn't up to their standard" that morning. That’s the kind of honesty you only get from owners who are actually on the floor.
Practical Tips for Your Visit
Don't just show up and wing it. Here is how you do Pier 46 like a local:
- Check the Chalkboard: The "Fish of the Day" is usually where the best value is. They’ll grill whatever is freshest in the case and serve it with rice and steamed veggies.
- The Cioppino: It’s $28 and it’s massive. It comes with toasted garlic bread and a mountain of shellfish. Ask for extra napkins. You’re going to need them.
- Friday/Saturday Sushi: They make fresh sushi on these days. It sells out fast.
- The "Donati Burrito": It’s a bit of an off-menu legend. If they aren't slammed, ask if they can make it.
- Take-Home Prep: If you’re buying raw fish to cook at home, ask the guys for tips. They love explaining how to sear a scallop or how long to grill a swordfish loin so it doesn't turn into a hockey puck.
Pier 46 Seafood Templeton is open Monday through Saturday from 10:00 AM to 7:00 PM. They’re closed on Sundays, which is a bummer for Sunday-funday road trippers, but the staff deserves a day off.
Your Next Steps
If you're planning to visit, your best bet is to call ahead at (805) 434-1950 if you’re short on time. For those wanting to cook at home, head straight to the market counter and ask what came in this morning. If you're eating in, grab the Fish and Chips with the mixed fries—it’s the classic introduction to what makes this place a North County staple.
Key Takeaways for Seafood Lovers:
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- Location: 1131 Rossi Rd, Templeton (The Trader Joe's Plaza).
- Best Dish: Fish Tacos (Crunchy Snapper) or the Lobster Roll.
- Market: Sushi-grade fish and live tanks are available daily.
- Vibe: Casual, counter-service, extremely fresh.
Stop settling for "okay" seafood just because you're inland. The ocean is only 20 miles away, and at Pier 46, it feels a lot closer than that.