After lengthy delays, Sydney’s new $836 million fish market opened on Monday, drawing hundreds of early-morning visitors eager to explore the upgraded facility. The former market, established in 1966, has been replaced by a vast new building with a 20,000 square metre checkered roof and 40 vendors, including non-seafood options such as pizza, bánh mì and artisan cheese.
Almost all retailers from the old market have signed leases for the new site, which is expected to attract six million visitors annually. However, on opening day the market quickly reached capacity, with latecomers asked to return later. General manager Carmelo Lombardo of Get Fish, who has worked at the market for over three decades, described the opening as a “proud moment”.
Public reaction was mixed. Some praised the modern, cleaner environment, but others complained about high prices and limited public transport. Bob from Adelaide, a visitor of 50 years, noted that live king crab at $279 per kilogram was far cheaper in his home city. Premier Chris Minns said the market would have “something for everybody”, from caviar to crab sticks.
Despite the cost of some items, affordable options were available, such as tuna and salmon nigiri for $7.60 and fish and chips for $17. The NSW government has pledged a further $70 million for transport upgrades, including a $30 million commuter ferry wharf and a $40 million accessibility upgrade to the nearby light rail stop.
