if the identical ingredients, portion sizes, and preparations served at Fish were available in a table service venue in the financial district, north beach, f-wharf/piers, or the Mission/Valencia restaurant corridor, the prices would conservatively be .25 higher. some fancier venues would feel compelled to make the preparations fussier and gussied up, which would in many cases be detrimental to tasting how fresh the ingredients are. all of us naturally have different dining out budgets we feel comfortable with, and might perceive quality differences as marginal in relation to cost. the lines at Fish are already fairly daunting, so their price point and location discouraging diners isn't really a negative thing.
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