The new Sydney Fish Market, proudly trumpeting its status as the largest fish market in the southern hemisphere, opened for business on 19 January, 2026. It is the latest in a long line of fish markets serving the city. The previous market in Pyrmont, about 2km from the Sydney CBD, had been operating since 1966. The centre of the city’s wholesale fish trade, it was also a major retail and dining hub and became a popular tourist attraction.
The new project was announced in 2016 by Mike Baird’s Liberal government as part of the urban renewal process for Sydney’s Bays Precinct. Its completion was originally planned for 2020 at a cost of $250 million. The existing fish market, although already one of the largest in the world, had capacity issues. The new Sydney Fish Market aimed to boost tourism, modernise seafood trade and wholesale operations, improve sanitation, and activate the waterfront with new dining and public spaces. In the event, it was ten years before the new market opened, and the costs escalated to around $800 million.
The new Sydney Fish Market is owned equally by the harvest and post-harvest sectors of the NSW seafood industry – the Catchers Trust of NSW and the Sydney Fish Market Tenants and Merchants Pty Ltd. It is expected to attract six million visitors each year, double that of the previous market.
At the time of opening, the market included 19 seafood wholesalers and 42 retailers, including fresh seafood outlets, specialty stores and eateries. It also offers cooking classes at the Sydney Seafood School. The market has upgraded facilities for the seafood trade, featuring dedicated wharves where fishing vessels can unload their catch directly to the market, as well as computerised auction facilities and large-scale ice-making and crate-washing facilities.
On opening day, some 40,000 people visited the new market, with some queuing for more than half an hour to gain entry. Public response was mixed, with some complaining that the prices for meals in the new cafés and restaurants were too high.