Sourcing exclusively never-frozen seafood from Southern California and Baja fishermen since 2006, Blue Water Seafood Market & Grill at 3667 India St in 92103 operates a glass-case fish counter where each protein is cut and marinated to order. A three-step ordering system lets diners choose from 16 fish varieties, then select a marinade—bourbon butter, blackened, lemon-garlic, chipotle, or teriyaki among them—and finally a format (taco, sandwich, salad, or full plate), a build-your-own approach that stands apart from the fixed-menu model at India St neighbor Fort Oak. Tortillas for the taco option are handmade daily at El Indio Mexican Restaurant directly across India St, linking two independent kitchens in a single dish. Scratch-made soups rotate between New England clam chowder, lobster bisque, and a seafood stew, alongside a curated wine list drawn from sustainable and organic family estate vineyards that parallels the wine-forward approach at Cork & Stem in the neighborhood. The cioppino—wahoo, mahi mahi, ahi tuna, and scallops simmered in a spiced tomato broth—represents the kitchen's most complex single-bowl preparation.