Water2Table

Origin: Southern California, Monterey, San Francisco.Catch Method: Hook &amp; LineSeasonality: Summer, Fall. Very Random.Sashimi GradeNotes: Skin on filetWhite Seabass is a real delicacy - firm, grey-ish white flesh, they range in size from 10-80 lbs. We have a local, itinerant school that come into SF Bay occasionally and have access to great quality, larger SoCal fish through the early summer into the fall.Flavor Profile: Cooking Methods: These fish are great roasted on high heat or steamed until slightly opaque. Fresh, they taste great as a crudo!

Origin: Southern California, Monterey, San Francisco.Catch Method: Hook & LineSeasonality: Summer, Fall. Very Random.Sashimi GradeNotes: Skin on filetWhite Seabass is a real delicacy - firm, grey-ish white flesh, they range in size from 10-80 lbs. We have a local, itinerant school that come into SF Bay occasionally and have access to great quality, larger SoCal fish through the early summer into the fall.Flavor Profile: Cooking Methods: These fish are great roasted on high heat or steamed until slightly opaque. Fresh, they taste great as a crudo!

SF White Seabass (Fillet)

A local delicacy!

Origin: Harvest Method: Trap Caught Description: Our California spiny lobsters are trap-caught off Southern California.

Origin: Harvest Method: Trap Caught Description: Our California spiny lobsters are trap-caught off Southern California.

Live CA Spiny Lobster

Live, Diver Harvested Lobster - 1.25# each avg

Origin: KauaiCatch Method: TrapSeasonality: Year RoundNotes: WholeSashimi GradeFlavor Profile: Cooking Methods:

Origin: KauaiCatch Method: TrapSeasonality: Year RoundNotes: WholeSashimi GradeFlavor Profile: Cooking Methods:

Kauai large Fresh Prawns 10 count

Hawaiian Shrimp

Origin: PacificHarvest Method: Rare Harpoon FishGrade A swordfish. Perfect for roasting or grilling, this firm, white fleshed fish takes well to marinades and sauces.

Origin: PacificHarvest Method: Rare Harpoon FishGrade A swordfish. Perfect for roasting or grilling, this firm, white fleshed fish takes well to marinades and sauces.

So-Cal Swordfish Loin (Fillet)

Harpoon

Origin: CaliforniaCatch Method: Hook and LineSeason: Late Summer &amp; Early Fall. Very Random.Notes: Loins, skinless blood line outSashimi GradeOne of our favorite local fall fish, these pelagic wonders are lean, delicate and intensely flavored. The key with Albacore tuna is to get them quickly bled, slushed and to market before they soften. Nearly all the albacore on the market comes from previously frozen off of these ''trip'' boats. Dayboat is key here and these fish are not to be missed.Flavor Profile: lean, delicate and intensely flavoredCooking Methods:

Origin: CaliforniaCatch Method: Hook and LineSeason: Late Summer & Early Fall. Very Random.Notes: Loins, skinless blood line outSashimi GradeOne of our favorite local fall fish, these pelagic wonders are lean, delicate and intensely flavored. The key with Albacore tuna is to get them quickly bled, slushed and to market before they soften. Nearly all the albacore on the market comes from previously frozen off of these ''trip'' boats. Dayboat is key here and these fish are not to be missed.Flavor Profile: lean, delicate and intensely flavoredCooking Methods: 

Fort Bragg Dayboat Albacore Tuna (Fillet)

Dayboat is key here and these fish are not to be missed!

Origin: Farallon Islands, San Francisco, Monterey, Southern California.Catch Method: Hook &amp; LineSeasonality: Late Summer &amp; Early Fall. Very Random.Notes: Loins, Skinless, Blood line out.Sashimi GradeFlavor Profile: Cooking Method:

Origin: Farallon Islands, San Francisco, Monterey, Southern California.Catch Method: Hook & LineSeasonality: Late Summer & Early Fall. Very Random.Notes: Loins, Skinless, Blood line out.Sashimi GradeFlavor Profile: Cooking Method: 

Local BluefinTuna Loin #1 (Filet) 

Local hook & line

Cleaned wild SF Dungeness Crab available by the pound.We've cooked &amp; cleaned Dungeness for your eating pleasure. Ready to eat as is, or with drawn butter; or tossed in a marinade and gently bake or boil to warm through!

Cleaned wild SF Dungeness Crab available by the pound.We've cooked & cleaned Dungeness for your eating pleasure. Ready to eat as is, or with drawn butter; or tossed in a marinade and gently bake or boil to warm through!

Clean and cooked SF Dungeness Crab (1#) 

Straight to you from Pier 45 SF

<h3>Venture Out of the Bay for a Deep-Sea Experience: Rockfish &amp; Dungeness Crab Adventure</h3> Escape the bay and embark on a thrilling deep-sea fishing trip along the rugged San Francisco coast. Target prized rockfish and Dungeness crab in the abundant waters just beyond the bay, with breathtaking views and exciting catches awaiting you.<h4>Trip Details:</h4><ul><li>Price: $310 per person or $1800 for a private charter (up to 6 people). Limit per person is 10 Dungeness Crabs &amp; 10 Rock Cod.</li><li>Minimum Requirement: A minimum of 3 people is needed to run the trip on the same day. Feel free to invite a friend or family member to join, or we can combine bookings to meet the minimum.</li></ul>This trip is hosted by Captain Matt Juanes, a seasoned local fisherman with years of experience on the San Francisco coast. While this is not a Water2Table trip, you can expect a personalized, memorable experience with expert guidance.<h4>Booking Your Trip:</h4><ul><li>Captain Matt will personally reach out to you via email or phone to confirm and finalize your reservation.</li><li>When booking, you’ll be able to specify your preferred date, and Matt will work with you to find the best time for your adventure.</li></ul>Whether you're a novice or a seasoned angler, this deep-sea experience offers a fantastic opportunity to explore the waters off the iconic San Francisco coast. Get ready for an unforgettable day on the water! Please note You must obtain a yearly or 1 day fishing permit to fish on the trip which can be purchased online.https://www.licenses.wildlife.ca.gov/internetsales/

Venture Out of the Bay for a Deep-Sea Experience: Rockfish & Dungeness Crab AdventureEscape the bay and embark on a thrilling deep-sea fishing trip along the rugged San Francisco coast. Target prized rockfish and Dungeness crab in the abundant waters just beyond the bay, with breathtaking views and exciting catches awaiting you.Trip Details:Price: $310 per person or $1800 for a private charter (up to 6 people). Limit per person is 10 Dungeness Crabs & 10 Rock Cod.Minimum Requirement: A minimum of 3 people is needed to run the trip on the same day. Feel free to invite a friend or family member to join, or we can combine bookings to meet the minimum.This trip is hosted by Captain Matt Juanes, a seasoned local fisherman with years of experience on the San Francisco coast. While this is not a Water2Table trip, you can expect a personalized, memorable experience with expert guidance.Booking Your Trip:Captain Matt will personally reach out to you via email or phone to confirm and finalize your reservation.When booking, you’ll be able to specify your preferred date, and Matt will work with you to find the best time for your adventure.Whether you're a novice or a seasoned angler, this deep-sea experience offers a fantastic opportunity to explore the waters off the iconic San Francisco coast. Get ready for an unforgettable day on the water!Please note You must obtain a yearly or 1 day fishing permit to fish on the trip which can be purchased online.https://www.licenses.wildlife.ca.gov/internetsales/

Crab/Rock Cod Fishing Trip Inquiry

Click for details

Origin: West Coast Seasonality: Year Round. RandomNotes: Skin on filet.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.Flavor Profile: Cooking Methods:

Origin: West CoastSeasonality: Year Round. RandomNotes: Skin on filet.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.Flavor Profile: Cooking Methods: 

West Coast Ling Cod (Fillet)

Origin: Half Moon BayCatch Method: Scottish SeineSeasonality: Spring, Summer, FallNotes: Skin on Filet, Contains bones, remove after cookingFlavor profile: Mild and sweet with a firm, large flake texture.Cooking Methods:

Origin: Half Moon BayCatch Method: Scottish SeineSeasonality: Spring, Summer, FallNotes: Skin on Filet, Contains bones, remove after cookingFlavor profile: Mild and sweet with a firm, large flake texture.Cooking Methods:

HMB Chilipepper Rockfish Mr Morgan (Fillet)

Mild and sweet with a firm, large flake texture.

Origin: SacramentoFarm Method: TanksSeasonality: Year RoundNotes: Skin on filet. Fillets come boneless and trimmedHarvested in the Sacramento Delta from recirculating freshwater, these iconic California fish comes from the state's oldest Sacramento Delta farm. Rich and meaty, they are excellent cured and smoked, roasted or BBQ'd. Flavor Profile: Cooking Method: Excellent cured and smoked, roasted or BBQ'd

Origin: SacramentoFarm Method: TanksSeasonality: Year RoundNotes: Skin on filet.  Fillets come boneless and trimmedHarvested in the Sacramento Delta from recirculating freshwater, these iconic California fish comes from the state's oldest Sacramento Delta farm. Rich and meaty, they are excellent cured and smoked, roasted or BBQ'd. Flavor Profile: Cooking Method: Excellent cured and smoked, roasted or BBQ'd

Idaho/ Sacto White Sturgeon (Fillet)

Skin-on fillet

Origin: Goleta, CaliforniaFarm Method: Tanks, Ocean water circulation.Seasonality: Year RoundFlavor Profile: Beautiful plump meat and a mild sweet flavor.To 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.Cooking Methods: flour and sauté, grill or poach.

Origin: Goleta, CaliforniaFarm Method: Tanks, Ocean water circulation.Seasonality: Year RoundFlavor Profile: Beautiful plump meat and a mild sweet flavor.To 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.Cooking Methods: flour and sauté, grill or poach.

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

A unique local delicacy!

Origin: San Francisco Bay, Marin CoastCatch Method: Hook &amp; Line.Seasonality: Spring, Summer, FallNotes: skin may be different colors depending on whether it's top or bottom filletSashimi GradeOne of our most popular products that is 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.Flavor Profile: Cooking Methods:

Origin: San Francisco Bay, Marin CoastCatch Method: Hook & Line.Seasonality: Spring, Summer, FallNotes: skin may be different colors depending on whether it's top or bottom filletSashimi GradeOne of our most popular products that is 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.Flavor Profile: Cooking Methods: 

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.

Fresh Monterey Squid 

Fresh, never frozen - UNCLEANED

Origin: San Francisco Bay, Monterey, Fort BraggCatch Method: Trap or set-lineSeasonality: Year RoundNotes: Skin on filet. 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. Flavor Profile: Cooking Method: Excellent roasted, broiled or smoked.

Origin: San Francisco Bay, Monterey, Fort BraggCatch Method: Trap or set-lineSeasonality: Year RoundNotes: Skin on filet. 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. Flavor Profile: Cooking Method:  Excellent roasted, broiled or smoked.

SF Black Cod (Fillet)

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

Origin: SFCatch Method: Pot/trap Cooking Instructions: Place live crab in boiling salted water for 18-20 minutes after the water returns to a boil. The shell of the crab will turn bright orange. Immerse in cold water or an ice bath to chill before cleaning. Crab can be served chilled or heated in steamer, broiler or oven. Attached is a YouTube video showing how to cook and clean crab.<a href="https://youtu.be/VI0XvBN4dJQ?feature=shared" rel="noopener noreferrer" target="_blank" style="color: rgb(17, 85, 204);">https://youtu.be/VI0XvBN4dJQ?feature=shared</a>

Origin: SFCatch Method: Pot/trapCooking Instructions: Place live crab in boiling salted water for 18-20 minutes after the water returns to a boil. The shell of the crab will turn bright orange. Immerse in cold water or an ice bath to chill before cleaning. Crab can be served chilled or heated in steamer, broiler or oven.Attached is a YouTube video showing how to cook and clean crab.https://youtu.be/VI0XvBN4dJQ?feature=shared

SF Dungeness Crab (Live) 

Origin: CaliforniaCatch Method: Scottish Seine, Trawl. Seasonality: Year Round. Notes: Skin on filetHarvested off the Pacific and trawl-caught, Petrale Sole is a common deepwater flatfish prized for its firm flesh and sweet, nutty flavor. An iconic California fish, you'll love this versatile fillet for any preparation.Flavor Profile: Sweet, nutty flavor.Cooking Methods: Fantastic roasted whole or dredged and lightly fried.

Origin: CaliforniaCatch Method: Scottish Seine, Trawl. Seasonality: Year Round. Notes: Skin on filetHarvested off the Pacific and trawl-caught, Petrale Sole is a common deepwater flatfish prized for its firm flesh and sweet, nutty flavor. An iconic California fish, you'll love this versatile fillet for any preparation.Flavor Profile: Sweet, nutty flavor.Cooking Methods: Fantastic roasted whole or dredged and lightly fried.

West Coast Petrale Sole (Fillet)

An Iconic California Fish!

Origin: CaliforniaCatch Method: Scottish Seine, TrawlSeasonality: Year RoundNotes: Skinless Caught off the US West Coast with ground-set trawl, hand-cut, skinless rockfish fillets are perfect for ceviche, fish tacos or fish &amp; chips. Remember to chose West Coast rockfish in lieu of farmed tilapia, frozen cod or East Coast pollock.Flavor Profile:Cooking Method:

Origin: CaliforniaCatch Method: Scottish Seine, TrawlSeasonality: Year RoundNotes: Skinless Caught off the US West Coast with ground-set trawl, hand-cut, skinless rockfish fillets are perfect for ceviche, fish tacos or fish & chips. Remember to chose West Coast rockfish in lieu of farmed tilapia, frozen cod or East Coast pollock.Flavor Profile:Cooking Method:

West Coast Rock Cod (Fillet)

Versatile & ready to cook!

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: 2pm—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: 3pm—5pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Delfina Pizzeria - Burlingame 

Pickup Hours: 3pm-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

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

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)

Pickup Hours: 3pm-7pm<ul><li>Provide them with the name on the order and you'll be all set.</li></ul>

Battlefit Gym-Brentwood, CA.  

OUR HOME DELIVERY IS TEMPORARILY CLOSED

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.

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