Contacts
| Category: | Restaurant, |
|---|---|
| Address: | 5181 Winchester Rd, Memphis, TN 38118, USA |
| Zip code: | 38118 |
| Opening hours (Edit) | |
|---|---|
| Monday: | Closed |
| Tuesday: | 12:00 – 6:00 PM |
| Wednesday: | 11:00 AM – 7:00 PM |
| Thursday: | 11:00 AM – 7:00 PM |
| Friday: | 11:00 AM – 8:00 PM |
| Saturday: | 11:00 AM – 7:00 PM |
| Sunday: | Closed |
Customer Ratings and Reviews
-
(February 19, 2023, 6:42 pm)The owners are sooo nice he even complimented my finances green sweater. Lol!! We also got a great deal per pound. Never knew catfish tails were a thing. Fresh cut fish. Also got catfish steaks. Go there. You won't be disappointed. My new fish spot.
-
(February 5, 2023, 3:09 pm)Customer service very good, nice and friendly.
Buffalo fish dinner good, but I will buy next time and fry it myself.
I perfect peanut oil or fresh vegetable oil. -
(November 7, 2022, 12:50 am)Friendly, down home atmosphere. I bought the big bone buffalo and had it cooked. Delicious. This was my first visit and I let it be known. The staff was welcoming and I will be back. Price wasn't bad either!
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(July 20, 2022, 7:54 pm)LOVE, LOVE, LOVE this market especially for my frog legs. A courteous Christian family that greets and treats their customers with respect and is a fun loving group. The facility is clean and does not smell like many rancid seafood markets. I will never shop for fish and frog legs at any other place in the city.
-
(December 7, 2018, 11:03 pm)Mr. Baymon and the staff are very friendly and take care of each customer like they have known them forever. I will be back again. This was my second time. The first time was uncooked whiting and perch. This time it was fried whiting and fries. Move over Wal-Mart I have a new supplier of whiting fish.
Photos of BAYMONS FRESH FISH MARKET
Photo by BAYMONS FRESH FISH MARKET (Show full size) 
Photo by Vantonias Thomas (Show full size) 
Photo by Patrick Steward (Show full size) 
Photo by Anita Hines (Show full size) 
Photo by Vantonias Thomas (Show full size) 
Photo by Richard Yancy (Show full size)
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