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The new Sydney Fish Market officially opened in January 2026, ushering in a fresh chapter for one of the city’s most delicious institutions. Still the largest fish market in the Southern Hemisphere, the sprawling 26,000-square-metre precinct brings together seafood retailers and wholesalers under its impressive wave-like roof.
Many traders have crossed the bay from the old site in Pyrmont to Glebe, so regulars can still net the freshest fish, prawns and oysters – especially when the Good Friday and Christmas rushes hit. That said, fans of the scruffy old Fish Market 1.0 have complained that the take-home seafood isn't as affordable anymore.
What you will find: a mix of different types of eateries (including an exciting new restaurant by star chef Luke Nguyen), plus shops selling deli goods, baked treats and gelato. Whether it’s takeaway fish and chips to enjoy al fresco, a long harbour-view lunch, or cooking classes at Sydney Seafood School, there’s something to suit every appetite.
The building, designed by 3XN GXN Architects with BVN and Aspect Studios, makes a statement with its sweeping roof that’s fitted with 400 solar panels. The wider precinct will open up new public spaces and will have a 15-kilometre promenade stretching from Rozelle Bay to Woolloomooloo. Bronze sculptures along the foreshore pay tribute to the Gadigal people, who have fished and gathered here for thousands of years.
In summary – you win some (a shiny new market with exciting new venues), you lose some (the cheaper seafood prices). All in all, we think it's a cool new precinct for Sydney.
Want help exploring the place? Book in for one of the many tours that the Sydney Fish Market offers here.
And here's everything you need to know.