If you’ve ever stood on the old Pyrmont docks dodging a particularly aggressive seagull while peeling a king prawn, you know the vibe of the old market. It was gritty. Smelly. Chaotic. Honestly, it was perfect in its own messy way. But as of January 19, 2026, things have changed. The Sydney Fish Market has officially moved house, sliding right next door into a $750 million architectural beast that looks more like a floating spaceship than a place to buy snapper.
It’s huge. We're talking 6,000 square metres of public space and a roof that’s basically four football fields stitched together. For years, locals and tourists have flocked to Blackwattle Bay to see the auction or grab a sashimi platter. Now, the stakes are higher. The NSW government is betting big that this place will double its visitors to six million people a year. That’s a lot of lobster rolls.
What’s different about the new Sydney Fish Market?
Most people assume it’s just the same shops in a shinier box. Not really. The architects—a Danish firm called 3XN along with local legends BVN—basically flipped the script on how a market works. Usually, you’ve got the "back of house" stuff hidden away. Here, they used a massive glass facade so you can actually watch the industrial side of things. You can see the crates moving and the fish being prepped without getting in the way of the forklifts.
The roof is the real talking point. It’s made of 594 glulam timber beams and is designed to look like fish scales. Beyond looking cool, it’s a bit of an engineering marvel. It collects rainwater for washing down the decks and has solar panels to keep the lights on. It’s an open-air setup, so you get that harbour breeze, though I’d still keep an eye on your chips. The seagulls haven't gone anywhere just because the building got a facelift.
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Getting there without losing your mind
Parking has always been the Achilles' heel of this area. In the new spot on Bridge Road in Glebe, it’s still tight. If you try to drive in on a Saturday morning, you're going to have a bad time.
Public transport is the play.
- Light Rail: Don't get off at the "Fish Market" stop anymore. It’s been renamed to Bank Street. Instead, hop off at Wentworth Park. It’s much closer to the new entrance.
- Buses: The 389 and 501 are your best bets. They drop you about 400 metres away.
- Walking: The market is now a key link in the 15-kilometre waterfront promenade that goes from Rozelle Bay all the way to Woolloomooloo. It’s a gorgeous walk if the weather’s playing nice.
The food: Stalls you actually need to visit
You've got over 40 retailers now. Some are the old-school names you recognize, but there are new players too. Peter’s Sydney Fish Market is still the heavyweight champion. Their Aburi bar is legendary—specifically the lobster rolls that they hit with a blowtorch right in front of you. They’ve got melted cheese and fish roe on top. It’s indulgent. It’s messy. It’s 100% worth the queue.
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Then there’s Nicholas Seafood. If you want to go full "main character" energy, you can pick out a live Tasmanian King Crab from the tanks. They’ll cook it for you in Singapore chilli sauce while you wait. If that’s too much commitment, check out their new Takoyaki stall. The octopus balls are made hot to order, and the kewpie mayo/bonito flake combo is addictive.
Claudio’s and Musumeci are the go-to spots if you’re actually buying fish to cook at home. They’re usually a bit better on price for whole fish like Snapper or Barramundi. A pro tip: if you’re looking for Tiger Flathead, it’s one of the top three species traded here by weight. It’s easy to cook and tastes better than the fancy stuff half the time.
Why it matters for Sydney (and your wallet)
The Sydney Fish Market isn't just a tourist trap; it’s a massive economic engine. Over 50% of the seafood traded here comes from NSW waters. The "Dutch Auction" system they use is pretty intense. It’s a reverse auction where the price starts high and ticks down on a giant clock until someone hits a button. It’s fast, efficient, and ensures the seafood moves quickly from the boat to the plate.
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There's a bit of controversy, though. Some locals worry the "grit" is gone. The old site felt like a working wharf; this new one feels like a "destination." But the reality is the old site was falling apart. The lease was running out, and the infrastructure was beyond its use-by date. This new $750 million investment secures the seafood industry’s spot on the harbour for at least another 50 years.
Things people often get wrong
- "It’s only for tourists." Wrong. The Sydney Seafood School inside the market teaches about 12,000 people a year how to actually handle a knife. It’s one of the best cooking schools in the country.
- "The fish is more expensive because of the new building." Not necessarily. The auction prices are dictated by supply and demand. If the mullet are running in the autumn, you can still find whole fish for under $10 a kilo.
- "It opens late." Nope. Retail usually starts around 7 am. If you want the best pick of the sashimi or the quietest experience, you need to be there before 9 am. By lunchtime, it’s a zoo.
What to do next
If you're planning a visit, don't just show up and wing it. Check the weather—the new promenade is best enjoyed on a sunny day.
- Download the "SFM" map or check their website for the latest trading hours, as some individual restaurants stay open later than the fresh seafood stalls (which often wind down by 4 pm).
- Bring a cooler bag. If you're tempted by the blue swimmer crabs or some fresh oysters, you don't want them sitting in a hot car or on the light rail for an hour.
- Book a tour. If you actually want to see the auction floor, you can't just wander in. You have to book an official "Behind the Scenes" tour. They start early—usually around 6:30 am—but it’s the only way to see the real heart of the operation.
The transition from the old Pyrmont site to the new Blackwattle Bay landmark is the biggest thing to happen to Sydney's waterfront in decades. Whether you're there for the $750 million views or just a cheap bag of prawns, it’s a part of the city’s soul that finally has a home that matches its reputation.