For long-time seafood retailer Harry Kouros, the closure of the old Sydney Fish Market site marked the end of a chapter that has defined much of his working life.
Describing the former market as “a huge part of my life,” Kouros reflected on decades spent trading from the original site, even as he prepared to farewell it and begin anew at the market’s striking new home at Blackwattle Bay.
While the transition carried emotional weight, Kouros said it was also filled with optimism. The new building’s open design and expansive views across the harbour – including towards Anzac Bridge -represent a fresh start for one of Sydney’s most recognisable food institutions.
The final day of trading at the old Sydney Fish Market was a demanding one for Kouros, who was overseeing operations across his businesses, including The Boatshed and Squid Inc, as traders and customers said their goodbyes.
A family tradition carried forward
As the Sydney Fish Market prepares to open its new $836 million facility, Kouros sees the move as more than an infrastructure upgrade. For him, it also marks a gradual transition within the family business.
His son, Panayioti Kouros, now manages the Boatshed, continuing a family presence that has spanned many years at the market. While the setting may be new, Panayioti said the core offering would remain unchanged.
“Fresh seafood, like always,” he said.
Familiar faces in a new setting
The new Sydney Fish Market building will house more than 40 retailers and offers more than double the retail space of the former Pyrmont site. Importantly, most existing traders — including all six seafood vendors – have made the move to the new location, supported by transitional lease arrangements, with a rent review scheduled in five years.
Alongside seafood wholesalers, retailers and restaurants, the new market will also feature a bakery, deli and a range of specialty food outlets, expanding its appeal while preserving its role as a working market.
The new site will trade from 7am to 10pm from Sunday to Thursday, with extended trading hours until midnight on Fridays and Saturdays.
For Harry Kouros, the move represents a careful balance between honouring decades of hard work and community connection, while allowing space for the next generation to lead.
As Sydney Fish Market enters a new era, the enduring Greek presence – built on family, resilience and quality – remains firmly anchored at its heart.
