ANNOUNCER: It has been a long wait for the swanky 1960's-styled fish and chips shop to open, but Dutch and Jackie rush into Fish Fish Fish this week to see what they can catch. Another venture by the owners of Shake Shake Shake, this too is designed with family and fun in mind.

JACKIE: Like Shake, Fish has a bright, fun vibe. The dining room is intimate with two and four tops neatly lined side by side. They definitely make the best of their space. Like the exterior, inside you'll find pops of orange and blue accessorizing everything from the table-tops to the garbage can and wall-mounted menus. It might not garner the same Instagram fame of its predecessor, but it feels very appropriate for both the concept and targeted clientele. Also, like Shake, at Fish you ante up to the counter to make your order before finding a seat. 

DUTCH: With fish and chips as the obvious focus here, I grabbed the British Style with two large beer-battered Haddock fillets across a generous helping of crunchy seasoned fries. I appreciate that the batter remained crispy until I finished my meal, and the thick fillets were flaky throughout. Be fair warned, however, that the large is big enough for two to share.

JACKIE: Truth! I was hoping to dive into the Wild Pacific Albacore but they were all out by lunchtime on a weekend, so I, too, opted for the British Style. That beer batter is crisped to perfection. I subbed the pineapple quinoa for my fries and was not disappointed. Fresh chunks of cubed pineapple, red onion and cilantro make for a bright and satisfying side for those looking to limit their fried food intake. The remoulade and soy fresh ginger sauces weren't in house the day of my visit, so I opted for the house-made wasabi tartar which was creamy with just a whisper of heat that played nicely with the behemoth haddock I had in my basket. 

DUTCH: The Baja Tacos here are another dish that was worth the wait. The house-made corn tortillas are topped with fresh cabbage, pico de gallo and a lime cream sauce that combines with a fillet of cod that is hot, flaky and fried in the house beer batter. Once again, the serving was huge, with the fish driving the meal and not the fillings like so many other fish tacos I've eaten. It is offered in two- or three-piece options.

JACKIE: I agree, the tacos are another bright and fresh option that balances the flaky, fried goodness of the fish. Fish's clam chowder boasted big, rich flavors with each bite. Though the chowder is more soupy than the thick and creamy consistency I crave, the bacon forward flavor is a winner in my book. 

DUTCH: Everything on the menu has received the same great care as the main dishes. The malt vinegar is aged in whiskey barrels from local distillery Heritage, and then combined with pepper sauce. Although the menu is small to start, there are plans to expand it seasonally as time goes by. Can you imagine a good ol' shrimp boil this summer? I can't wait.

FISH FISH FISH, 11 a.m. to 9 p.m., Monday-Thursday; 11 a.m. to 10 p.m., Friday-Saturday; 11 a.m. to 8 p.m., Sunday, 3018 6th Ave., Tacoma, 253.263.7272, on Facebook