The popularity of the new Pacific Beach Fish Shop has been quietly growing even before its grand opening ribbon-cutting ceremony Nov. 18. One patron ate there 12 days in a row — and counting as of last week, said Doug Sondomowicz, one of the restaurant’s owners. A 16-foot blue marlin hangs on the edge of the outdoor patio from two 25-foot wooden poles, anchored five feet into the ground. People began pulling into the parking lot just to see what the big fish was all about. “We’ve been busy since we opened,” Sondomowicz said. The Pacific Beach Fish Shop underwent $250,000 in renovation prior to opening he said. There is a system to ordering from the area dishing out sashimi-grade fish. The first step is to choose from a selection of fish varying from albacore to swordfish. Step two is to select a marinade, whether it is blackened seasoning or garlic butter. The final step is to select a style. The fish can be prepared as tacos, a sandwich, a salad or as a plate served with a choice of two sides, such as house cut onion rings, six-grain rice or seasonal vegetables. The group of owners wanted the restaurant to be a neighborhood fish market and grill. “We want to offer quality fish in a relaxed atmosphere,” Sondomowicz said. For the owners — all locals — it is all about staying true to that culture. The shop offers 50 choices of San Diego-area brewed beers. “San Diego is turning into the number one microbrew town in the nation,” Sondomowicz said. The owners also boast a “no corkage fee” if patrons choose to bring their own wine. Sondomowicz said the reason was just to be neighborly. The restaurant has a parking lot and a heated patio. Included in the Baja-inspired layout is a fire-pit with seats wrapped around it and a tiled external bar. One idea floating around is as an oyster bar. The Fish Shop oyster shooters consist of spicy or non-spicy oysters served with a beer chaser and are garnished with a poached shrimp. Additional highlights to the menu are the salmon sandwich with marinated teriyaki, the seabass and the fish and chips. Lobster lumpia is a signature dish by executive chef Anthony Pedroso. He uses his mother’s recipe, but cooks with his own flair. The Fish Shop crew did the math and the menu offers more than 2,000 different combinations, which can be as healthy or as deep fried as one chooses. Prices range from $3.50 to $25. PACIFIC BEACH FISH SHOP 1775 Garnet Ave (858) 483-4746 www.thefishshoppb.com HOURS: Mondays-Thursdays 11 a.m. to 10 p.m., Fridays and Saturdays 11 a.m. to 11 p.m., Sundays 11 a.m. until customers dwindle