Blue Water Seafood Market & Grill

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San Diego, CA

Blue Water Seafood Market & Grill was born from the water up. Founded in 2004 by brothers Matt and Judd Braun — Ocean Beach natives, Point Loma High grads, and lifelong watermen — this is not a typical restaurant concept. Fresh and local are not marketing language here. They are the founding principle. The Brauns grew up fishing the waters of San Diego and Baja California, and that relationship with the ocean shapes everything about how Blue Water sources and serves its food.

The Sustainability Print:

Direct from Local Fishermen:

Blue Water buys seafood directly from the local fishermen who catch it — or catches it themselves. The yellowtail on your plate may have been pulled from the waters off La Jolla that same morning by the person behind the counter. No middleman, no cold chain, no mystery.

Plastic-Free Packaging:

Blue Water uses compostable containers and plastic-free packaging across both locations, keeping single-use waste out of a coastline they live and work beside.

Hyper-Local Sourcing:

The menu follows what the ocean offers — white sea bass from the Baja surf, ahi from the morning tuna catch, yellowtail from the San Diego coast. Seasonal and honest, changing with what’s fresh rather than what’s convenient.

Insights

Blue Water Seafood Market & Grill proves that sustainable seafood doesn’t require white tablecloths or Michelin stars. Matt and Judd Braun built their business on the same values they grew up with — know where your fish comes from, support the people who catch it, and keep the distance between ocean and plate as short as possible. As a family-owned neighborhood operation rooted in Ocean Beach and Mission Hills, their accountability to the local community and coastline is built in. For Tinġo, it is an honest, grounded example of what local stewardship looks like every single day.

info@sdbluewater.com

bluewaterseafoodsandiego.com

(619) 497 – 0914

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