Fish Lady Bay Avenue

we are open 700a bay avenue!

capitola produce, across from gayle's bakery

the mike hadley band

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We Are Always Updating Our Online Store!

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about us

Meet the real Fish Lady. Sharon’s seafood history runs deep as she was exposed to the seafood and shrimp business in her native home town, Lafayette, Louisiana, where she learned the secrets of cooking seafood in the South. Sharon has been sharing her gift with the Santa Cruz area for over 21 years now.  She and her husband Mike are always warm and inviting, as well as being very informative about the products they carry at The Fish Lady. It is always a treat to be met with such personalized service, when visiting any establishment, but Sharon and Mike take their service to the next level, providing information and facts about the food you are putting on your table, and serving to family and friends. We also prepare our fresh clam chowder and soups of the day, and when crabs are n season November to May,  we’ll b cooking them up all day long.  Always fresh daily, live or cooked we crack and clean complimentary! 

When Friday Night Rolls around, The Fish Lady takes on the look of a local Wine Bar, with BBQ (delicious black angus burgers, corralitos sausage, grilled all natural chicken sandwiches or your choice from behind the counter), along with special soups, appetizer trays, cheese pairings and more. Local Winery’s and “Meet the Wine Maker opportunities as well, talk right to the source while tasting the finest. In addition, Live Music completes’ the evening, the very inviting and awesome live music is provided by Sharon’s husband Mike, and his band, “Mike Hadley Band”, an incredible dance band, that stops by to show appreciation for all Fish Lady customers, at The Fish Lady you are not just a customer, but a friend… Great friends great music great food and great wine!  Check out our smokehouse as well…Can you say Smoked Salmon, Salmon Jerky and much more, we smoke only fresh wild salmon marinated in our special teriyaki brine for 24 hours, smoked for 6-8 hours, then vacuum sealed for freshness.

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