This No-Fuss Michigan Seafood Market Hides Some Of The Best Fish And Chips Around

Ann Arbor’s Kerrytown area has the kind of food energy that makes a quick lunch turn into a full-on browse. You step inside, spot the seafood case, catch the smell of something frying nearby, and suddenly every plan you had feels negotiable.

The vibe is casual, local, and wonderfully unfussy, with longtime regulars moving through the market like they already know exactly what to order.

This Michigan seafood market in Ann Arbor combines ultra-fresh fish, classic fish and chips, and a lively market setting that makes lunch feel like part of the neighborhood experience.

The famous fish and chips deserve the attention, but I would not stop there. Chowder, oysters, calamari, and cooked-to-order fillets make it easy to build a meal around whatever looks best that day. A

rrive hungry, expect a busy counter, and leave enough time to wander Kerrytown afterward instead of treating the stop like a grab-and-go errand.

Let The Display Case Choose Lunch

The shining display case is not merely grocery scenery. Diners can choose a fresh fillet and ask the kitchen to cook it, turning a market purchase into a remarkably flexible lunch.

Lake Superior whitefish and wild Alaskan king salmon are among the selections that may appear.

Preparation choices can include pan-searing with caper-lemon grenobloise or blackening for a stronger, spiced edge. Because seafood availability changes, scan the case before settling on a plan.

The staff can explain flavor, texture, and suitable cooking styles without making the decision feel like homework.

Ask what arrived recently, then match the fish to your appetite. Lean whitefish suits a lighter meal, while salmon brings richer flavor.

Prices can vary by species and portion, so confirm the cost before ordering. That small conversation helps prevent surprises and makes the market counter’s unusual freedom much easier to enjoy.

Kerrytown Is The Last Landmark

Monahan’s Seafood Market sits at 407 N 5th Avenue in Ann Arbor, Michigan, inside Kerrytown Market & Shops. North Fifth Avenue is the practical final approach, with the market tucked into the historic Kerrytown district just north of downtown.

The last few blocks tighten into one of Ann Arbor’s busiest market pockets, with brick buildings, the Farmers Market area, and small storefronts clustered close together. Once Kerrytown Market & Shops comes into view, you are at the right complex rather than looking for a standalone seafood shop.

Use the public parking around Kerrytown, including Lot #10 on East Kingsley Street, the county lot on North Fourth Avenue when available, or the Ann & Ashley parking structure. From there, walk into Kerrytown Market & Shops and head for Monahan’s inside.

Check Bernie’s Chowder Of The Day

A chalkboard-style daily change gives Bernie’s chowder an element of pleasant suspense. Longtime chowder master Bernie Fritzsch builds the soup around seafood and seasonal ingredients, so one visit may not taste exactly like the next.

That changing character is part of its charm.

Expect a substantial cup rather than a thin starter. Versions may feature tender clams, potatoes, celery, and generous seafood pieces in a rich base.

Ask what the day’s recipe contains, particularly if you have allergies or strong preferences, because the name alone may not reveal every ingredient.

Pair a cup with a sandwich or split one beside fish and chips when you want variety without ordering two full meals. Popular batches may disappear as lunch progresses, making an earlier visit sensible.

I like tasting the chowder first, before fried food, when its quieter seasoning and layered seafood flavor are easiest to notice.

Save Room For Jumbo Shrimp

Crunch arrives first, followed quickly by the natural sweetness of wild Gulf shrimp. Monahan’s jumbo shrimp receive a light, crisp coating that protects the plump interior rather than hiding it.

House cocktail sauce adds a sharp, zesty note without overwhelming the seafood.

Consider shrimp when your group wants to sample several counter favorites. The pieces are easy to share, and their flavor differs enough from pollack to keep a fried seafood spread interesting.

Eat one without sauce first, since fresh shrimp should taste sweet and clean on its own.

For the best texture, avoid leaving the order covered for long because trapped steam softens fried coating. If taking it away, open the container briefly once you reach a safe place to eat.

A side of fries makes it a fuller lunch, while chowder creates a playful contrast between crisp and creamy textures.

Scallops Get The Brown Butter Treatment

Few foods advertise careful cooking as clearly as a properly browned scallop. At Monahan’s, pan-seared sea scallops develop a caramel-colored surface while remaining tender and almost custardy inside.

Brown butter supplies a nutty richness that supports their sweetness rather than burying it.

Scallops are a useful choice when fried food sounds heavy but plain fish feels too restrained. Their simple preparation also puts freshness in full view, since strong sauces cannot disguise the main ingredient.

Ask whether they are available before building your entire lunch plan around them.

Enjoy scallops soon after they leave the pan because their texture changes as they cool. A vegetable side can balance the butter, while hand-cut fries turn the order into comfortable market food.

When purchasing uncooked scallops for home, ask the staff about pan heat, drying the surfaces, and timing. Their cooking guidance is one of the counter’s most practical benefits.

Calamari Takes A Thai Turn

The unexpected detail beside Monahan’s calamari is not lemon or familiar red sauce. Tender Narragansett squid comes with Thai peanut sauce, creating a sweet, savory, and gently spicy partner for the delicate fried rings.

It is playful without becoming strange for novelty’s sake.

A light coating allows the squid itself to remain noticeable, while quick frying helps protect its tenderness. Calamari can turn rubbery when mishandled, so the contrast between crisp shell and yielding center is the detail to watch.

Try a piece plain before using the sauce.

This order works especially well for sharing at the counter, where everyone can sample the unusual pairing. Request sauce on the side if you prefer controlling each bite’s sweetness and heat.

Since fried squid is best immediately, save any market browsing until afterward. Letting lunch sit while studying the fish case trades lively crunch for needless softness.

Ask What Oysters Are Available

Oysters bring the display case’s coastal reach into one chilly, tidy plate. Monahan’s rotates Atlantic and Pacific varieties, which may include briny Wellfleets or creamy Kumamotos.

Each kind can differ in saltiness, size, texture, and finish, making the selection more interesting than a generic dozen.

Ask the staff what is available and how the varieties compare before choosing. Hand-shucked oysters are presented on ice with lemon and cocktail sauce, keeping the focus on clean ocean flavor.

Beginners can start with a milder option instead of picking solely by name.

Eat oysters soon after they are served and keep them properly chilled. A small mixed order lets curious diners compare coasts without committing to many of one type.

If you have shellfish allergies or health concerns involving raw seafood, choose a cooked dish instead. The counter offers plenty of strong alternatives, so caution does not mean settling for an uninspired lunch.

The Salmon Burger Deserves Attention

A soft brioche bun holds one of the counter’s most approachable seafood lunches. Monahan’s Atlantic salmon burger comes dressed with crisp lettuce, ripe tomato, thin red onion, and homemade mustard-dill sauce.

The toppings bring freshness and tang to the salmon’s naturally rich character.

Choose the burger when you want seafood without handling shells, comparing oyster varieties, or tackling a large fried plate. Its familiar shape makes it easy to eat, although the fish and sauce give it far more personality than a standard sandwich.

Fries can make the meal heartier.

Let the staff know if you prefer to adjust the onions or other toppings. Eat the burger while warm, before the sauce and tomato begin softening the bun.

For a useful flavor check, taste a small edge of the salmon by itself. Fresh fish should remain the central attraction, with mustard and dill acting as lively supporting players.

Bring Ready Cuisine Home

Dinner can leave the market half finished, which is exactly the point of Monahan’s Ready Cuisine line. The kitchen prepares seafood entrées for customers to cook at home, removing much of the measuring, seasoning, and uncertainty that can make fish seem intimidating.

Selections may include Atlantic salmon with mustard-dill sauce or Lake Superior whitefish grenobloise. Some dishes come en papillote, meaning the ingredients cook inside a parchment pouch that traps moisture and flavor.

Other New Wave Cuisine options are designed for quick microwave preparation.

Read the included directions before leaving, and ask how long the meal can remain refrigerated. Keep seafood cold during the trip home, especially on a warm day or when running more errands.

These prepared choices are particularly useful after eating lunch at the counter: you can enjoy one dish immediately, then carry home a different seafood experience for later without repeating the same flavors.

Notice The Whole-Fish Tradition

Behind the polished fillets lies extra work most customers never see. Monahan’s has long brought in whole fish and cut them in-house, a practice founder Mike Monahan considered essential for delivering fresh, moist, wholesome seafood.

It also allows the market to offer custom cuts.

That tradition continued after Mike sold the business to his nephew, Tommy Lammers, in August 2023. The family connection matters, but the useful part for shoppers is access to people who understand each fish beyond a printed label.

Ask what cut best fits your recipe.

Explain whether you plan to roast, grill, pan-sear, or make a stew, then mention how many people you are feeding. Staff can help estimate portions and suggest preparation.

Whole-fish cutting adds labor and freight costs, yet it gives customers flexibility rarely found in ordinary grocery cases. Watch respectfully if cutting is underway because the craft itself tells Monahan’s story clearly.

Explore The United Nations Of Fish

Founder Mike Monahan once described the market as the United Nations of fish, and the nickname suits its broad reach. Ann Arbor’s international community encouraged the shop to source species beyond regional habits, creating a case shaped by many cooking traditions and customer requests.

Possible selections span Great Lakes whitefish, New England cod, Florida red snapper, wild Alaskan king salmon, and Hawaiian tuna. Inventory changes with supply and season, so treat that list as a guide rather than a promise.

Calling ahead is wise when one particular fish anchors your dinner.

Curiosity pays here. Tell the staff what texture, flavor, or recipe you have in mind, even if you do not know the correct species.

A firm fish may suit one preparation, while a delicate fillet fits another. Monahan’s opened in December 1979, and that long history of listening to varied requests remains visible across the ice today.