EVERETT—The Port of Everett and the Way Hospitality Group cut the ribbon on a brand new “tide to table” fresh fish market – the Net Shed Fish Market – at the Port’s ever-expanding Restaurant Row on Tuesday, December 16.
The Net Shed Fish Market is a year-round fresh fish market and restaurant inspired by Everett’s history. Its name is inspired by the historic net sheds that used to line Everett’s waterfront, where local fishermen stored their nets and gear, and socially gathered for decades. The newly opened Net Shed Fish Market not only pays homage to this history but carries the mantle as a new social gathering space that connects the public to the local fishing industry.
As part of Net Shed’s restaurant menu, guests can expect to find fish n’ chips in several different iterations, from daily, fresh caught, halibut, to hot honey citrus shrimp, to wild halibut, and crispy calamari. Its signature soups include clam chowder and crab bisque.
The restaurant also offers one pot steamers (clams, mussels, shrimp, and PNW caught cioppino), smoked salmon melts, fish tacos, crab and lobster rolls, and specialty rice bowls (Ahi poke, Teriyaki glazed salmon, pan seared scallops, miso glazed Sablefish, and wild halibut oregonata).
For sides and appetizers, the Net Shed offers oyster shooters, cheesy lobster and crab toast, seafood shooters, loaded fries, salads, blistered green beans, garlic parmesan focaccia, slaw, potato salad, seaweed salad, and other, non-seafood related, items including chicken strips and bacon mac n cheese.
The market and fish bar offerings will change daily, reminiscent of the changing tides, but feature daily caught, and global, seafood, including cod, halibut, tuna, salmon, and shrimp.
The new 2,700 square-foot building has an indoor dining area, outdoor patio overlooking the fishing docks at Steiner Wharf and even offers draft beer and wine, in addition to a small gift shop featuring cookbooks, apparel, bottles of wine, and more.
Net Shed Fish Market is owned and operated by dynamic team Sean Drought, Brian Radford, and Ivo Schilbach. Drought is also CEO of the Way Hospitality Group which owns and operates nearby Tapped Public House and the catering company The Way Anywhere.
At Tuesday’s ribbon cutting ceremony, guests sampled the Net Shed’s fresh offerings before hearing some opening remarks by Port Commission Tom Stieger, Port of Everett Executive Director Lisa Lefeber, Greater Everett Chamber of Commerce Executive Director Wendy Poischbeg, Everett Mayor Cassie Franklin, and Net Shed Owner Sean Drought.
Commissioner Stieger thanked the City of Everett for their efforts in planning, permitting, and inspection which allowed the Port to open its several new Restaurant Row additions, which also includes recently opened Rustic Cork Wine Bar, and upcoming Tapped Public House, Menchie’s Frozen Yogurt, and Mexican restaurant Marina Azul Cocina & Cantina.
Everett Franklin Cassie Franklin followed Commissioner Stieger by applauding the work the Port has done, adding that “this is always what we’ve imagined for our waterfront.”
“I am so proud of our waterfront. I think we’re the envy of waterfronts all across Washington,” said Franklin, adding that, as a pescatarian, she can “see herself living here.”
Everett Chamber of Commerce CEO Poischbeg followed Mayor Franklin with a few words of her own, stating that the Port’s redevelopment efforts are an “investment in the community” she hasn’t seen in a really long time.
“Congratulations on this and thanks for letting us be a part of it,” said Poischbeg. “This is absolutely fantastic and I know this is just one of the projects you have in the hopper. You believe in Everett and you believe in making the investment in Everett.”
Port of Everett Executive Director Lisa Lefeber, who was coincidentally celebrating her birthday Tuesday, followed Poischbeg to speak a little of the history of the port’s net sheds, and larger fishing, industry.
“Our commercial fishing fleet has changed, rules and regulations have changed, but the heart of the Everett community has stayed,” said Lefeber. “This is really important, having a fresh fish market, I think this is going to be a staple.”
Lefeber also noted the Port is currently working on an expanded wharf to hold waterfront concerts and envisions the Net Shed Fish Market as “the place to be,” once those go live.
“These projects are not easy. There’s always pains, there’s always nuances, but this is where we are, it’s amazing, and I think it’s going to be a legacy for years to come,” said Lefeber.
Closing out the opening remarks was one of the Net Shed owners, and the Way Hospitality Group CEO, Sean Drought, who humbly extended his appreciation to his chef, his staff waiting tables and customer facing, and the Way Hospitality Group at large who “do the heavy lifting.”
“We just wanted to say thanks to everybody, we’re really happy to be here, we appreciate the warm welcome and give us feedback as you have it because we want to earn your business and welcome to Net Shed,” said Drought.
Drought, who also owns the upcoming Tapped Public House, also gave an update that the beer hall could be opening as soon as January, but as late as March.
Also in attendance was Everett City Council member Ben Zarlingo, Port Commissioner David Simpson, and Arlington Mayor Don Vanney.
The Net Shed Fish Market is now open and located at 1500 Seiner Drive in Everett. It’s open, from 11 a.m. to 8 p.m. Monday through Saturday, and from 11 a.m. to 7 p.m. on Sundays.
Author: Kienan Briscoe
