Being named a favorite “seafood dive” in this month’s issue of Coastal Living is just fine by the owners of Something Fishy. 

“We’re already getting phone calls from tourists wanting to know where we’re located because they read about us in the magazine,” said Laura Hobbs, wife of owner Richard Hobbs. “This is just wonderful for us.”

Richard Hobbs opened Something Fishy in 1991. Business has grown throughout the years thanks to both locals and tourists, but it’s the loyalty of their local customers that has kept them afloat year round, Laura Hobbs said.

She also credits the restaurant’s longtime kitchen staff for Something Fishy’s ability to put out a consistent product.

“We’re so fortunate to have very loyal and hardworking employees,” she said. “The seafood business is very expensive and prices just keep going up, but we’ve really tried to keep our prices low and we’re known for our big portions.”

The eatery’s combo plates are its biggest sellers, but with customers eating less fried food, Something Fishy is now offering more steamed and grilled options. Non-trans fat oil for frying has been used for the past 12 years because, although it’s more expensive, the Hobbses feel that, as a restaurant serving a lot of fried food, they have a responsibility to their customers to keep it as healthy as possible.