It was a busy first summer for The Fish House, the retail market that opened at the airport in mid-July. Over 200 pounds of fish crossed the counter each day, said Tyler and Shane Gibson. The couple co-owns the business with Alec Gale. They agreed that one of the biggest challenges was finding enough time to sleep.

“We opened our doors and it was crazy right off the bat,” said Mrs. Gibson. “We had no idea what we were doing. We were cleaning until 11 or 12 at night, taking a nap and coming right back.”

The Fish House is nestled between the Black Sheep Mercantile and MV Wine & Spirits. The market is a one stop shop for seafood needs, from Alaskan king crab legs to swordfish. Meat options are also available, including filet mignon and prime ribeye.

The Gibsons and Mr. Gale lease the property from MV Wine & Spirits owner Brion McGroarty. The three businesses are connected by a wide, wooden porch and often share customers.

The Fish House is located between MV Wine & Spirits and Black Sheep Mercantile. — Jeanna Shepard

“We all complement each other,” said Mrs. Gibson. “But we’re the new guy underdogs.”

The Fish House is the retail arm of the Menemsha Fish House, a wholesale seafood and shellfish facility in Menemsha also co-owned by Mr. Gale. All of the fish is caught by local fishermen and processed at the Menemsha Fish House. Mr. Gale told the Gazette in April that the Fish House was a way to expand the Menemsha Fish House operation down-Island and sell fish straight to the public.

Mrs. Gibson worked as the office manager at the Menemsha Fish House before taking the reins of the expanded operation as co-owner. Her husband was previously a fisherman and contractor. The couple now split duties at The Fish House, with Mr. Gibson taking care of procuring and handling the fish and Mrs. Gibson managing the business-side of operations.

Earlier this week, Mr. Gibson laid out scallops, shrimp and cod on a sheet of ice. A 62-pound striped bass, nicknamed Bob, hung on the wall. Also on the wall is a large, wide chalkboard with the names of over 20 Island fishermen and what they caught. A banner declares: “We Support Our Local Fishermen!”

All the fish you could want, locally sourced. — Jeanna Shepard

Mrs. Gibson said that the board is a key part of the market’s mission to educate people on the human element of how fish gets from ocean to table.

“It starts the conversation about where fish comes from and who caught it,” she said. “People just don’t know. A lot of people become disconnected from the fish chain. The whole purpose behind the board is to get people educated.”

“I think our connection with fishermen and not trying to outsource our product separates us,” added Mr. Gibson.

Mrs. Gibson said there has been a decrease in customers as the Island shifts into the shoulder season. The market is closed now on Mondays and Tuesdays due to the lack of demand and Mrs. Gibson said plans to be open year-round are on hold.

“As of right now we’re not really sure if we can stay open through Christmas,” she said. “Everyone is working now and comes in the afternoons, so middle of the day during the week gets pretty quiet.”

Planning for next summer has already begun, though, when the addition of a commerical kitchen will give them the ability to offer hot foods such fish sandwiches. Mr. Gibson said the idea is to keep it simple, like the market’s name, and focus on the Island fishermen who sustain the business.

“We’re pretty close to doing what I was hoping for sales-wise,” he said, looking back over the first two months. “It proved to us that it’s going to work out here.”