Tuna Harbor Dockside Market in downtown San Diego runs an outdoor fishermen's market on Harbor Lane each Saturday, where small-scale commercial fishermen sell their weekly catch directly to the public from the same docks where their boats tie up along the Embarcadero near the USS Midway Museum. Species rotate with the season, weather, and quota limits — bluefin tuna, yellowtail, rock cod, swordfish, halibut, sea urchin — sourced through hook-and-line and gill-net methods that the same local fleet supplies to chef-driven kitchens like Lionfish Modern Coastal Cuisine in the Gaslamp Quarter. An on-site cutting station breaks down whole fish at $0.65 per pound (capped at $13 for fish over 20 pounds), filleting, portioning, and skinning purchases so home cooks leave with ready-to-cook cuts. A prepared-food counter serves poke bowls, fish and chips, and ceviche assembled from that morning's catch, giving the market a dual role as both raw-fish vendor and walk-up kitchen. The direct-from-boat model eliminates the middleman markup that inflates prices at conventional retail markets, connecting the same San Diego commercial fishing heritage that feeds the Baja-inflected raw bar at Crudo Ceviche & Oyster Bar on India Street. Whole bluefin-tuna sales — entire loins and collar sections purchased by restaurant buyers before the market's public hours begin — represent the highest-value transactions the dockside operation processes each week.