Small whole anchovies covered with extra virgin olive oil. The delicacy of their
special natural flavor will surprise you - prepared the ''Sardines way." The
Brittany coast is home to the Gonidec family and their cannery, named after the
native seagulls, Les Mouettes d’Arvor. Their early focus on tuna and mackerel
preservation in 1959 has expanded to a broader range of offerings with the same
dedication with which the family began.

Be sure not to miss the selection of seafood rillettes using ingredients like
green peppercorn, mustard, herbs, and fresh cheese. The French coast never
tasted so good, nor has it ever been this accessible.

Anchovies in EVOO

Ready to eat!

Olasagasti, located in the Basque region of Spain, has been in business since
1929 and produce their products using traditional Spanish methods. Unlike the
vinegar-marinated white “boquerone” style of anchovies, these anchovies are
fried in olive oil “a la Donostiarra” with garlic and cayenne pepper.

One unique aspect of these anchovies is that the tins are not packed tightly to
the brim with fish. This is a trademark of Olasagasti, who feel that using a
larger tin gives the anchovies space to move and become covered in the marinade
of olive oil, garlic, cayenne, wine vinegar and salt. The leftover oil is a
flavorful bonus you can use for sauteing vegetables or shellfish.

Note: refrigeration NOT necessary

Anchovy a la Basque (Olasagasti)

Prepare with a piece of bread/toast with a slice of tomato or sliced in a
black-eyed beans salad with fresh onion and parsley. Produced by the traditional
method (pre-cooked). Store at ambient temperature. If not completely consumed,
store in sealed container and put in the refrigerator for up to two days.

Ingredients: mackerel (72%), olive oil (27%), salt

Baby Mackerel in Olive Oil

These high quality sardines are fished in September. They are steamed or cooked
then packed in a spicy sauce.

Baby Sardines in Spicy Olive Oil

Perfect for bagels or salads!

This squid is filled with its own tentacles by a hand made and delicate process.
Olive oil is added after, giving it delicious taste and texture.

Baby Squid in Olive Oil

This light tuna is fished at best fishing grounds - its healthy qualities make
this tuna a highly valued delicacy.

Bonito in Olive Oil 

Anchovy have recently gained popularity due to their high content of essential
nutrients. These anchovies are fished in the spring-summer period by the boats
of Cetara, and thanks to a traditional encircling technique, are then hoisted
into the boat. The proximity of the factory to the fishing site allows the
anchovies to undergo the first stages of processing only a few hours after
capture.

These anchovies are completely handcrafted in Italy, with respects to the
tradition handed down for generations that enhances the quality and taste.
Salted, with chilli and extra virgin olive oil, the Sapori di Mare anchovies are
unique delicacies to taste.

IASA - Spicy Anchovy in Olive Oil

Salted with chilli and extra virgin olive oil!

''Tired of living the winter in the dark depths of the sea, a certain chub
mackerel decided to change her destiny. Disguised as a fillet, she managed to
pass by the sea-horse guards. Now she no longer shivers in fear, but shivers
because of the cold."

Prepare with a piece of bread/toast with a slice of Tomato or sliced in a
black-eyed beans salad with fresh onion and parsley. Produced by the traditional
method (pre-cooked). Store at ambient temperature. If not completely consumed,
store in sealed container and put in the refrigerator for up to two days.

Ingredients: mackerel (72%), olive oil (27.2%), salt

Mackerel Fillet in Olive Oil

Covered with a marinade of muscadet wine and herbs, these mackerel fillets will
satisfy the most delicate palates. The Brittany coast is home to the Gonidec
family and their cannery, named after the native seagulls, Les Mouettes d’Arvor.
Their early focus on tuna and mackerel preservation in 1959 has expanded to a
broader range of offerings with the same dedication with which the family began.

Be sure not to miss the selection of seafood rillettes using ingredients like
green peppercorn, mustard, herbs, and fresh cheese. The French coast never
tasted so good, nor has it ever been this accessible.

Mackerel in Muscadet Wine & Herbs

This combination of fresh cream and mustard will surprise you with its sweet and
delicate flavor.

Mackerel in Mustard & Creme Fraiche

A pâté made from a mackerel fish with properties that go well beyond the
pleasure of the palate, as it provides an added source of nutrients.

Mackerel Pate

These mussels are picked from Galician trays and are accentuated with an unique
pickled sauce, which is made with natural ingredients.

Mussels in Pickled Sauce

13/18 count - ready to eat!

This octopus is boiled to achieve its amazing texture, then sliced and canned in
olive oil.

Octopus in Olive Oil

Razor-shells are fished in pure waters at the best moment in order to preserve
all their quality.

Razor Clams

4/6 count - trimmed

Traditional recipe with lemon and dill. Enjoy on toast or with other hors
d'oeuvres.

Rillettes of Salmon with Lemon & Dill

Tasty recipe of scallops that can be enjoyed on toast or with other hors
d'oeuvres. The Brittany coast is home to the Gonidec family and their cannery,
named after the native seagulls, Les Mouettes d’Arvor. Their early focus on tuna
and mackerel preservation in 1959 has expanded to a broader range of offerings
with the same dedication with which the family began.

Be sure not to miss the selection of seafood rillettes using ingredients like
green peppercorn, mustard, herbs, and fresh cheese. The French coast never
tasted so good!

Rillettes of Scallops

Made from Atlantic and Mediterranean sardines, this pâté is all about bringing
happiness to your crackers. Diced onion and garlic, grated carrots, shredded
cottage cheese, sardine pâté and chopped parsley all come together in a soft,
joyous aromatic blend.

Sardine Pate

Awesome on toast!

''The sardines strolled along the atlantic coast, caressing, up shore, down
shore. And, from laughing, stretching, shaking and wriggling so much, the coast
became as we know it to be today.''

Prepare with a piece of bread/toast with a slice of tomato or sliced in a
black-eyed beans salad with fresh onion and parsley. Produced by the traditional
method (pre-cooked). Store at ambient temperature. If not completely consumed,
store in sealed container and put in the refrigerator for up to 2 days.

Ingredients: sardines (72%), extra virgin olive oil (27.2%), salt

Sardines in Extra Virgin Olive Oil

Prepared in the concarnoise traditional, these sardines are ready to pan are
should be eaten warm, accompanied by small vegetables or steamed potatoes.

The Brittany coast is home to the Gonidec family and their cannery, named after
the native seagulls, Les Mouettes d’Arvor. Their early focus on tuna and
mackerel preservation in 1959 has expanded to a broader range of offerings with
the same dedication with which the family began. Be sure not to miss the
selection of seafood rillettes using ingredients like green peppercorn, mustard,
herbs, and fresh cheese. The French coast never tasted so good, nor has it ever
been this accessible.

Sardines with Butter & Garlic (Persillade)

Ready to Eat!

Prepared in the old-fashioned traditional way of life, Sardines au Beurre are
ready to fry and are served hot with small vegetables or crushed potatoes.

The Brittany coast is home to the Gonidec family and their cannery, named after
the native seagulls, Les Mouettes d’Arvor. Their early focus on tuna and
mackerel preservation in 1959 has expanded to a broader range of offerings with
the same dedication with which the family began. Be sure not to miss the
selection of seafood rillettes using ingredients like green peppercorn, mustard,
herbs, and fresh cheese. The French coast never tasted so good, nor has it ever
been this accessible.

Sardines with Butter & Sea Salt (Guerande)

''A lemon and a sardine fell in love. She would visit him on land and he would
go see her at sea. Passion rhymes with sardine and lemon. And it is proven that
sardine is good for the heart, one that is passionate.''

Prepare with a piece of bread/toast or sliced in a arugula salad with croutons.
Produced by the traditional method (pre-cooked). Store at ambient temperature.
If not completely consumed, store in sealed container and put in the
refrigerator for up to two days.

Ingredients: sardines (72%), olive oil (23%), lemon (4%), salt

Sardines with Lemon & Olive Oil

''A certain sardine wanted to transform itself into a tomato. The transformation
was done, however it lost its entire aroma and did not find its red and plain
appearance to be very charming. So it decided to go back to its original form
and invited the tomato over to converse: conversation about conservation.''

Prepare with a piece of bread/toast or sliced in a arugula salad with croutons.
Produced by the traditional method (pre-cooked). Store at ambient temperature.
If not completely consumed, store in sealed container and put in the
refrigerator for up to two days.

Ingredients: sardines (72%), tomato (15.80%), olive oil (11.2%), salt

Sardines with Tomato Sauce

These scallops are steamed and prepared in Galician sauce using a traditional
recipe.

Small Scallops in Galician Sauce 

Prepare with a piece of bread/toast with a slice of tomato or in a tempura with
vegetables. Produced by the traditional method (pre-cooked). Store at ambient
temperature. If not completely consumed, store in sealed container and put in
the refrigerator for up to 2 days.

Ingredients: sardines (72.2%), extra virgin olive oil (25,7%), natural smoked
flavor (1.1%), salt

Smoked Small Sardines in Extra Virgin Olive Oil

"Imagine the trout’s /habitat/ the purity of the crystalline water, its richness
in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and
guaranteed by technological means. Imagine the delicious olive oil coming into
play to complete a spectacular combination. Imagine and keep on imagining, until
the you have the opportunity to try it out!"

Smoked Trout Fillet in Olive Oil

''A squid wanted to be a painter. With eyes wide open, he would paint everything
he saw. But, as soon as he was done painting, he would change colour and
camouflage himself with his paintings. So no one would actually see him at his
exhibitions.''

Eat directly from the can or heated in a frying pan, accompany with a salad or
white rice using the product sauce. Produced by the traditional method
(pre-cooked). Store at ambient temperature. If not completely consumed, store in
sealed container and put in the refrigerator for up to two days.

Ingredients: calamari (63%), vegetable oil (19%), onion (8%), rice (4%), tomato
(4%), spices (red pepper, cloves, laurel) (1.5%), salt

Spiced Calamari in Ragout Sauce

A mackerel pâté at a picnic under the blue sky could certainly make for a nice
way to welcome back spring. The creamy texture and the softly spicy aroma are
appealing, as are its freshness and exquisite flavor.

Spiced Mackerel Pate

Seasoned with white pepper and piri-piri, this pâté is made with olive oil,
tomato and vinegar, and offers a slightly spicy version of the sardine pâté. Try
pairing it with cottage cheese or in combination with other foods in a variety
of different dishes.

Spiced Sardine Pate

The tuna fish would spend their time swimming. One day, they decide to compete.
They swam and swam and swam. No one reached the end. Until today they are still
searching for the finish line, but none know where it may be.

Tuna Fillet in Olive Oil

White clam is fished in Galician estuaries during October, November, and
December. They're called “the queen” because of their extraordinary texture and
flavor. The best ones are from Santa Eugenia de Ribeira.

White Clams

25/30 pieces - a delicate treat! 

Alameda Zone

Contra Costa Zone

Marin Zone

Napa & Sonoma (+Vallejo & Benicia cities)

San Francisco Zone

San Mateo Zone

Santa Clara Zone

Gemini Bottle Co. - San Francisco

Beacon Coffee & Pantry - San Francisco

Delfina Pizzeria - Burlingame 

Delfina Pizzeria - Palo Alto

Berkeley Organic Market & Deli

Redfield Cider Bar & Bottle Shop - Oakland

Noosh - San Francisco

Pax Cellars - Sebastopol

Sequoia Sake - San Francisco

Reno, Nevada (GSO Shipping)

Tahoe, Nevada (GSO Shipping)

Las Vegas, Nevada (GSO Shipping)

Tuscon, Arizona (GSO Shipping)

Phoenix, Arizona (GSO Shipping)

California Freight Zone (GSO Shipping)

Mission Bay Wine & Cheese 

Sarah Kersten Studio

Currently servicing: Alameda Zone, Contra Costa Zone, Marin Zone, Napa & Sonoma (+Vallejo & Benicia cities), San Francisco Zone. Choose a specific location to see minimums, dates, and fees.

Water2Table

Welcome to our new marketplace

<p>Water2table Fish Company has been an industry leader in San Francisco's fishing community for the last decade. Located on Pier 45 at Fisherman's Wharf, we are leaders in sustainable seafood.</p>

Water2table Fish Company has been an industry leader in San Francisco's fishing
community for the last decade. Located on Pier 45 at Fisherman's Wharf, we are
leaders in sustainable seafood.

Have a question? We have answers. Here are some common ones: HOW FAR IN ADVANCE DO I NEED TO PLACE MY ORDER? You can order 2 days in advance. Because of the nature of wild product, we
cannot guarantee certain fish will be available for pre-orders. We are often
picking up fish the night before for next day delivery. If bad weather comes up,
boats break down, or a fisherman strikes out, we may not be able to get the fish
you ordered, but we are always able to provide a substitution.


, DO I HAVE TO BE HOME FOR THE DELIVERY? Our delivery hours are 9:00am – 5:00pm for San Francisco. If you live outside
SF, we deliver between 9:00am – 5:00pm. If you will not be home during those
hours, we can leave your fish in a secure spot, like inside an unlocked front
gate - just provide any special instructions when ordering. All fish is packed
in insulated sleeves with reusable ice packs to ensure it stays cold. 




If there are any problems with your order, please email retail@water2table.com.
Our customer service hours are Monday – Saturday, 6:00am – 6:00pm. If there is
an emergency and it’s AFTER 6:00pm, you can call Andi at 415.724.1225
[tel:+14157241225] and we can help figure out an alternative plan., DO YOU REUSE PACKAGING?
 We recycle our packaging including boxes, ice packs and tubs. Just leave them
outside or note it in your next delivery for pickup.


, HOW DO I GET A RECEIPT?
 We email a full receipt when we process your order on the day of delivery. 


, WHERE DO YOUR FISH COME FROM? IS IT WILD? IS IT FARMED OR SUSTAINABLE?
 The origin of all our fish is listed on the product list as well as the method
of catch. We provide you the closest connection with local fish and
fishermen. We battle lack of transparency and honesty every day in this
industry. Because we are picking up these fish daily direct from our fishermen,
you can be assured the true origin of the fish. 


, etc.

You can order 2 days in advance. Because of the nature of wild product, we
cannot guarantee certain fish will be available for pre-orders. We are often
picking up fish the night before for next day delivery. If bad weather comes up,
boats break down, or a fisherman strikes out, we may not be able to get the fish
you ordered, but we are always able to provide a substitution.




Our delivery hours are 9:00am – 5:00pm for San Francisco. If you live outside
SF, we deliver between 9:00am – 5:00pm. If you will not be home during those
hours, we can leave your fish in a secure spot, like inside an unlocked front
gate - just provide any special instructions when ordering. All fish is packed
in insulated sleeves with reusable ice packs to ensure it stays cold. 




If there are any problems with your order, please email retail@water2table.com.
Our customer service hours are Monday – Saturday, 6:00am – 6:00pm. If there is
an emergency and it’s AFTER 6:00pm, you can call Andi at 415.724.1225
[tel:+14157241225] and we can help figure out an alternative plan.

We recycle our packaging including boxes, ice packs and tubs. Just leave them
outside or note it in your next delivery for pickup.




We email a full receipt when we process your order on the day of delivery. 




The origin of all our fish is listed on the product list as well as the method
of catch. We provide you the closest connection with local fish and
fishermen. We battle lack of transparency and honesty every day in this
industry. Because we are picking up these fish daily direct from our fishermen,
you can be assured the true origin of the fish. 




Fish usually go from fishermen to the receiver in each port. The receivers then
sell the fish to wholesalers. Wholesalers then sell to distributors who then
deliver to the restaurants. This system often results in restaurants getting
their fish 3-5 days after it is caught and possibly more if it sits in inventory
at any one of these locations. Water2Table’s Premium Local Fish is picked up
directly from fishermen, or at times from other receivers, and delivered
directly to your kitchen, which results in the fish arriving to your guests
within a day or two of being caught. 

Yes! We can assist you with planning oyster stations, clam bakes and whole fish
parties. We can also assist you with finding top SF chefs for private events. 

You can see all of our current delivery zones, pickup areas, schedules, and
minimums on our service locations page. [https://shop.water2table.com/locations]