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Raised on the water.

Pier 46 is run by Tony DeGarimore and Eric Gonzales, who both grew up in the seafood trade. They opened it on September 10, 2008.

Two families, one fish counter

Between them, Tony and Eric have a long and varied background in the seafood trade, and it shows in the case: the widest range of local and imported seafood they can bring in, hand-cut to order to take home, or cooked at the counter to eat inside or on the patio.

What matters most to them is seafood that’s sustainable and good for you. The ocean keeps changing, so they keep learning every day and pass on what they know. If you love good food, or want to learn about seafood from here and around the world, they’d like to meet you.

They opened Pier 46 on September 10, 2008.

Tony DeGarimore

Owner · tony@pier46seafood.com

Tony’s story starts with his father, Mike DeGarimore, a pioneer of the local seafood industry. Tony is the oldest boy, and as a kid he helped on the boat while his dad dove for abalone along the California coast.

Mike went on to open several seafood markets in San Luis Obispo County and a wholesale seafood plant. Tony learned the whole trade there: judging quality, wholesale and retail, route management, running a business and its staff, processing, and exporting, with trips to Japan to meet the buyers in person.

He opened and ran Louie’s on the Pier in Avila Beach, and a small fish market and restaurant on the water in Morro Bay. After running the export business, he became a co-owner of his father’s company, Central Coast Seafood. Later he sold his shares and came back to retail, carrying on the DeGarimore legacy by serving North County.

Tony had known Eric for years, from when Eric worked at Central Coast Seafood. When Eric wanted to open a fish market, the two became co-owners, and Pier 46 opened on September 10, 2008.

Off the clock: Tony flies his Piper Cherokee, runs sound for Highlands Church in Paso Robles and for the Theatre 3 Band, and plays golf.

Eric Gonzales

Owner · eric@pier46seafood.com

To Eric, fish is an international language: a common thread between people and the ecology around them. It has taken him around the world, to meet people and see places he wouldn’t have seen otherwise.

It runs in the family. His grandfather on his father’s side was a key figure in importing lobster and shrimp from Mexico, and in the early 1970s his father became the owner of a wholesale seafood company in Los Angeles. As a teenager, Eric scaled fish and peeled and deveined shrimp, learning the business from the ground up, down to how seafood should be handled and distributed.

He has worked on a Russian processing vessel, where he saw how squid and shellfish are packed for export. He has imported fish from around the world, and advised high-end chefs and supermarkets on their menus and fish displays.

He has watched more and more people ask for sustainable, eco-friendly seafood, and want to know where it comes from and how it’s prepared. He loves helping customers choose with confidence, and has built lasting relationships with suppliers, customers and fishermen. His goal: that people keep enjoying seafood, and that the oceans stay healthy for the future.

Accounting questions go to Jen Gonzales at jen@pier46seafood.com.

Come see what they brought in

The counter cooks lunch and dinner from the same case you shop from, six days a week.

See the menu Inside the market