Water2Table

Fished from the Atlantic and Pacific oceans without ever losing its properties and initial freshness. This delicious pâté can be savored au naturel, or in combination with other foods in a variety of different dishes.

Fished from the Atlantic and Pacific oceans without ever losing its properties and initial freshness. This delicious pâté can be savored au naturel, or in combination with other foods in a variety of different dishes.

Tuna Pate

Awesome on toast!

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

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

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

Bonito in Olive Oil 

Ready to eat!

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

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!

"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!"

"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

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

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

Octopus in 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

''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

''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

''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

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

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

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.

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

''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

''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 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.

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

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.

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

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.

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

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.

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.

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)

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

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

Mackerel in Mustard & Creme Fraiche

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

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 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

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

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.

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

Alameda Zone

Contra Costa Zone

Marin Zone

Napa & Sonoma (+Vallejo & Benicia cities)

San Francisco Zone

San Mateo Zone

Santa Clara Zone

PICKUP HOURS<ul><li>TUESDAY-THURSDAY: 2pm—8pm </li><li>FRIDAY-SATURDAY: 12pm—8pm </li><li class="ql-indent-1">Provide them with the name on the order and you're all set!</li></ul>

Gemini Bottle Co. - San Francisco

PICKUP HOURS: 11am—2pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Beacon Coffee & Pantry - San Francisco

PICKUP HOURS: 2pm—5pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Delfina Pizzeria - Burlingame 

Pickup Hours: 2pm-5pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Delfina Pizzeria - Palo Alto

PICKUP HOURS: 3pm—6pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Berkeley Organic Market & Deli

PICKUP HOURS: 2pm—6pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Redfield Cider Bar & Bottle Shop - Oakland

PICKUP HOURS: 12pm—5pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Noosh - San Francisco

Pax Cellars - Sebastopol

PICKUP HOURS: 1pm—5pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Sequoia Sake - San Francisco

Reno, Nevada (UPS Shipping)

Tahoe, Nevada (GSO Shipping)

Las Vegas, Nevada (GSO Shipping)

Tuscon, Arizona (GSO Shipping)

Phoenix, Arizona (GSO Shipping)

California Next Day Air (UPS Shipping)

Pick up hours are Tuesday thru Saturday between 1pm - 4pm.

Mission Bay Wine & Cheese 

Sarah Kersten Studio

PICKUP HOURS: 12pm—5pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Ancora Restaurant-557 Valencia St. San Francisco, CA. 94110

Test

UPS Next Day Air (UPS Shipping)

Home Delivery Tuesday to Saturday to the Entire Bay Area. 

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.

Water2table Fish Company has been an industry leader in San Francisco&#39;s fishing community for the last decade. Located on Pier 45 at Fisherman&#39;s Wharf, we are leaders in sustainable seafood.

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 the Bay Area. 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 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 cannot recycle insulation. 

We email a full receipt when we process your order on the day of delivery. You can also email retail@waater2table.com to request a copy of a receipt.  

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.

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 the Bay Area. 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 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.  We cannot recycle insulation. , HOW DO I GET A RECEIPT?
 We email a full receipt when we process your order on the day of delivery. You can also email retail@waater2table.com to request a copy of a receipt.  , etc.

Shop Water2Table

Products