You’ve probably seen the line. It snaked around the side of a nondescript building in Point Loma, a salt-sprayed queue of people waiting for something that wasn't a tourist trap. That’s the first thing you notice about Tunaville Market and Grocers. It doesn’t feel like a polished corporate seafood counter. It feels like a pier. It smells like the ocean, but the good kind—the cold, sharp scent of high-quality protein on ice, not the funk of a dying wharf.
Most people think buying fish is simple. You go to the store, you look at the fillets behind the glass, and you pick the one that doesn't look gray. But that's a lie. The supply chain for seafood in America is, frankly, a mess. Most of what we eat travels thousands of miles while the local catch gets shipped away to international markets. Tunaville Market and Grocers exists basically to flip that script. Founded by Tommy Gomes and Mitch Conniff, this spot has become the ground zero for "dock-to-table" eating in Southern California.
Tommy Gomes isn’t just some guy in an apron. He’s a multi-generational fisherman, a guy who knows the names of the boat captains because he’s probably had a beer with them or worked their deck. When he talks about Opah or Bluefin, he isn't reciting a sales pitch. He's explaining why a specific current or a specific depth makes the meat taste like it does. Honestly, it’s a bit of a masterclass every time you walk in.
Why Tunaville Market and Grocers is Actually Different
Sustainable. Everyone says it. It’s a buzzword that’s been sanded down until it means nothing. At Tunaville Market and Grocers, sustainability isn't a sticker on the package; it's the entire business model.
They focus on the "whole fish" philosophy. In a standard grocery store, they want the pristine center-cut fillet. Everything else? Trash. Or "by-product." At Tunaville, you’re going to see things you might not recognize. Fish collars. Bellies. Bones for stock. They are teaching San Diegans that the best parts of the fish are often the parts we've been conditioned to throw away.
Take the Opah, for example. Most people know the fillet. But did you know an Opah has about seven different distinct types of meat? There’s the tri-tip, the abalone-like texture of the head, the fatty belly. Mitch and Tommy treat these like a butcher treats a cow. It’s "seafood butchery," a term that sounds fancy but is really just about respect for the animal and the fisherman's hard work.
The Problem With Modern Seafood
We have a massive disconnect. California has some of the strictest fishing regulations in the entire world. That’s a good thing. It means our stocks are managed. But it also means it’s expensive to fish here. So, what happens? Big distributors buy local fish and ship it to Tokyo or New York where people will pay a premium. Then, those same San Diego grocery stores buy cheap, imported, often questionable fish from overseas to fill their cases.
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It’s nonsensical.
Tunaville Market and Grocers acts as the bridge. By cutting out the five different middlemen who usually sit between the boat and your frying pan, they keep more money in the pockets of local San Diego fishermen while giving locals access to fish that was swimming 24 hours ago.
What to Actually Buy When You Visit
Don't just walk in and ask for salmon. I mean, they might have it if it’s in season from the Pacific Northwest, but you’re missing the point if that’s all you look for.
- Local Swordfish: If it’s harpoon-caught or buoy-gear caught, get it. The texture is worlds apart from the mushy, frozen blocks you find at big-box retailers. It’s firm. It’s meaty. It’s basically a steak.
- The "Scraps": Ask for the collars (hamachi or swordfish). Throw them on a grill with some salt and lemon. It’s the highest fat content in the fish and arguably the most flavorful bite you’ll ever have.
- The Prepared Foods: They do poke and smoked fish in-house. It’s not that neon-pink stuff. It’s real.
The grocer side of the shop is also curated. You aren't going to find 50 types of cereal. You’ll find the specific oils, spices, and tinned goods that actually pair with seafood. It’s small. It’s tight. It’s intentional.
The Tommy Gomes Factor
You can't talk about Tunaville Market and Grocers without talking about the "Fishmonger" himself. Tommy has spent years advocating for the American fisherman. He’s been on television, he’s spoken at conferences, but he’s happiest behind that counter. His presence gives the market an authority that a corporate brand can't buy.
When he tells you the local Uni is peaking, or that the Thresher shark is actually delicious if handled correctly, people listen. He’s debunking decades of bad information. For years, people were told certain species were "trash fish" because they weren't easy to process or didn't have a long shelf life. Tunaville proves that there is no such thing as a trash fish—only bad handling and lack of imagination.
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Understanding the Logistics of Local Fish
The shop is located at Driscoll’s Wharf. This is important. You are literally steps away from the water.
The logistics of seafood are brutal. Oxygen, temperature, and time are the enemies. Most "fresh" fish in a supermarket is 7 to 10 days old by the time you see it. It’s been gassed with carbon monoxide to keep it looking red. It’s been sitting in a warehouse.
At Tunaville, the chain is shortened. You might see a guy in boots walking in with a crate while you’re standing there. That’s the dream, right? But it’s also the reality here. This isn't just for foodies who want to post on Instagram; it's a vital piece of local infrastructure. If markets like this don't exist, the fishing fleet in San Diego eventually disappears because they have nowhere to sell their catch locally.
Addressing the Price Point
Is it more expensive than the "manager's special" at a discount grocer? Yeah, usually.
But you have to look at the "why." You’re paying for the lack of slave labor in the supply chain (a real issue in global seafood). You’re paying for the gas the fisherman used to get out to the grounds. You’re paying for the fact that the fish hasn't been pumped with water weight to make it heavier on the scale.
Honestly, once you eat a piece of local Bluefin that hasn't been frozen and thawed three times, you realize the cheap stuff is actually the rip-off. You're paying for water and disappointment.
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The Future of the Waterfront
There is a lot of pressure on San Diego’s waterfront. Developers want hotels. They want condos. They want high-end retail. Working waterfronts—places where people actually get dirty and process food—are being pushed out.
Tunaville Market and Grocers is a bit of a middle finger to that trend. It’s a claim staked on the wharf saying that the "working" part of the waterfront matters. It’s about food security. If we lose our ability to process and sell our own local protein, we are at the mercy of global shipping lanes.
The market has expanded its reach, too. They work with local chefs. If you’re eating at a high-end spot in Little Italy or North Park, there’s a solid chance the fish on your plate passed through Tunaville’s hands. They are the engine behind the scenes of San Diego's culinary reputation.
Actionable Steps for Your First Visit
Walking into a real fishmonger can be intimidating if you’re used to the plastic-wrapped world of Target. Don't be that person.
- Ask what's fresh, not what you want. Instead of saying "I want halibut," ask "What came in this morning?" This is how you get the best meal.
- Don't fear the skin or the bone. Ask them how to cook it. They will literally tell you exactly what to do. Usually, it involves way less effort than you think.
- Check the hours. They aren't a 24-hour mega-store. They operate on fish time. When they’re out of something, they’re out.
- Look at the smoked section. Their smoked fish is a game-changer for bagels, salads, or just eating with your hands in the car like a savage.
Tunaville Market and Grocers isn't just a place to buy dinner. It’s a lesson in what we lost when we started prioritizing convenience over quality and locality. It’s a messy, loud, delicious reminder that San Diego is a fishing town at its heart.
To get the most out of your experience, show up early on a weekday. The crowds are thinner, and the guys behind the counter have more time to talk. Ask about the "by-catch" or the unusual species on the ice. Buy something you've never heard of. Take it home, sear it in a hot pan with butter and garlic, and realize what fish is actually supposed to taste like. Support the fleet, feed your family something real, and stop buying "mystery fish" from halfway across the globe.