Fishnet Restaurant

Our kitchen is a scratch kitchen. We never cut corners. For example, we butcher our own Salmon and thriftily repurpose the off cuts (or non -filet cuts) for our salmon croquettes. We even make use of the bones, slow cooking them to coax out their deep natural flavors for the stocks that are the base for our soups we occasionally offer as a special.

Using every part of the fish and keeping our menu small and focused means we can pass on the savings to our guests. We are driven by the goal of making high-grade fish and seafood as accessible, and as approachable, as possible.