Water2Table

One of our most popular products that's hook &amp; line caught in the SF Bay, this halibut is as good as it gets - delicate, fine white flake meat that's perfect for sashimi or gentle cookery. Our season runs consistently from mid-March to late October with daily offloads from our partner fleet of over 20 small independent American fishers. We couldn't be more proud to work with this product.Please note: skin may be different colors depending on whether it's top or bottom fillet

One of our most popular products that's hook & line caught in the SF Bay, this halibut is as good as it gets - delicate, fine white flake meat that's perfect for sashimi or gentle cookery. Our season runs consistently from mid-March to late October with daily offloads from our partner fleet of over 20 small independent American fishers. We couldn't be more proud to work with this product.Please note: skin may be different colors depending on whether it's top or bottom fillet

SF Halibut (Fillet)

Hook & line caught!

Origin: Monterey, CAHarvest Method: Net-seinedSuper fresh, never frozen, these squid have a firm, chewy texture and a mild, slightly sweet flavor that takes well to either super-quick cooking or long, slow braising.

Origin: Monterey, CAHarvest Method: Net-seinedSuper fresh, never frozen, these squid have a firm, chewy texture and a mild, slightly sweet flavor that takes well to either super-quick cooking or long, slow braising.

Wild Monterey Squid 

Fresh, never frozen - UNCLEANED

Native Broodstock Rainbow Trout are creek-raised in mountain river runoff at the base of Mt. Lassen in the Shasta Cascade Range. The flesh is firm in texture and rich in flavor. Great cured, smoked, steamed or roasted.Note: pin bones are removed

Native Broodstock Rainbow Trout are creek-raised in mountain river runoff at the base of Mt. Lassen in the Shasta Cascade Range. The flesh is firm in texture and rich in flavor. Great cured, smoked, steamed or roasted.Note: pin bones are removed

Mt. Lassen Rainbow Trout (Fillet)

Sashimi grade, skin-on fillet

Harvested off the Pacific and trawl-caught, Petrale Sole is a common deepwater flatfish prized for its firm flesh and sweet, nutty flavor. It's fantastic roasted whole or dredged and lightly fried. An iconic California fish, you'll love this versatile fillet for any preparation.

Harvested off the Pacific and trawl-caught, Petrale Sole is a common deepwater flatfish prized for its firm flesh and sweet, nutty flavor. It's fantastic roasted whole or dredged and lightly fried. An iconic California fish, you'll love this versatile fillet for any preparation.

West Coast Petrale Sole (Fillet)

Trawl-caught, skin-off fillet

Origin: Nor-Cal CoastCatch Method: Hook and LineVermilion rockfish are found throughout California waters near rugged, rocky areas and near shell mounds and pipelines. They feed on fish and a variety of invertebrates including crabs, shrimp, and squid, leading to an exceptionally flavorful fish. Try roasting them whole or poaching them for a real treat!

Origin: Nor-Cal CoastCatch Method: Hook and LineVermilion rockfish are found throughout California waters near rugged, rocky areas and near shell mounds and pipelines. They feed on fish and a variety of invertebrates including crabs, shrimp, and squid, leading to an exceptionally flavorful fish. Try roasting them whole or poaching them for a real treat!

CA Vermillion Rockfish (Fillet)

The original "California Snappers"

Origin: Southern CaliforniaMethod: Hook &amp; line

Origin: Southern CaliforniaMethod: Hook & line

Wild Yellowtail (Fillet)

Great raw or cooked!

Origin: Half Moon Bay, FV Mr. MorganCatch Method: Scottish SeineContains bones, remove after cooking

Origin: Half Moon Bay, FV Mr. MorganCatch Method: Scottish SeineContains bones, remove after cooking

Half Moon Bay Chilipepper Rockfish (Fillet)

Skin-on fillet (contains bones, remove after cooking)

Hook and line caught off the Sonoma Coast, lingcod is actually neither a cod nor a ling but a Pacific Greenling. However, the misnomer has stuck. The flesh is mild in flavor and high in oil content with a medium-firm and flaky texture.Raw lingcod flesh can be slightly or bright blue. This is completely normal and the flesh turns white when cooked and has no discernible difference in flavor.

Hook and line caught off the Sonoma Coast, lingcod is actually neither a cod nor a ling but a Pacific Greenling. However, the misnomer has stuck. The flesh is mild in flavor and high in oil content with a medium-firm and flaky texture.Raw lingcod flesh can be slightly or bright blue. This is completely normal and the flesh turns white when cooked and has no discernible difference in flavor.

Sonoma Ling Cod (Fillet)

A local delicacy!

Origin: Goleta, CaliforniaFarm Method: Intertidal cage grownTo prepare: shuck abalone foot from shell, remove organs and head, rinse in fresh water and place foot in a bowl and refrigerate for one hour. While resting in the bowl, the foot is going to produce some body fluid, juices. Do not discard.After chilling, slice foot into steaks 1/4 inch thick slices. Place steaks into a zip loc baggie and tenderize by pounding, a few good whacks over every square inch on both sides. Put tenderized steaks back into the bowl with the juices. From here you can flour and sautee, grill or poach.

Origin: Goleta, CaliforniaFarm Method: Intertidal cage grownTo prepare: shuck abalone foot from shell, remove organs and head, rinse in fresh water and place foot in a bowl and refrigerate for one hour. While resting in the bowl, the foot is going to produce some body fluid, juices. Do not discard.After chilling, slice foot into steaks 1/4 inch thick slices. Place steaks into a zip loc baggie and tenderize by pounding, a few good whacks over every square inch on both sides. Put tenderized steaks back into the bowl with the juices. From here you can flour and sautee, grill or poach.

Live Santa Barbara Red Abalone (1/4lb. avg. each)

A unique local delicacy!

Caught off the SF coast with trap or set-line, black cod (also known as sablefish) is a deepwater fish with soft white, rich flesh. It's excellent roasted, broiled or smoked.Please note: fillet may contain pin-bones as they cannot be removed when fresh. They are best pulled after cooking.

Caught off the SF coast with trap or set-line, black cod (also known as sablefish) is a deepwater fish with soft white, rich flesh. It's excellent roasted, broiled or smoked.Please note: fillet may contain pin-bones as they cannot be removed when fresh. They are best pulled after cooking.

SF Black Cod (Fillet)

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>MONDAY-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 (GSO Shipping)

Tahoe, Nevada (GSO Shipping)

Las Vegas, Nevada (GSO Shipping)

Tuscon, Arizona (GSO Shipping)

Phoenix, Arizona (GSO Shipping)

California Freight Zone (GSO/UPS Shipping)

Pick up hours are Monday 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

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 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 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.

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 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. , etc.

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