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)

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

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'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]

All Products

Delivery & Pickup Areas

FAQs

Gift Cards

Origin: Maine & Massachusetts coastline

Catch Method: Scallop dredge

Fresh, never frozen, these wild Atlantic sea scallops have durable, white shells
with radiating ribs. They have a soft, fleshy texture and a pleasantly mild and
sweet flavor – a bit more assertive than Bay scallops, but still delicious.
Because these sea scallops are “dry,” they won’t exude water when cooking them.
Pan ready for any special night!

10/20 Dry Packed Scallops

Beautiful roasted or grilled!

Origin: New Brunswick, CA

Harvest Method: Tray raised

Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which
is about as far north as you can push a virginica oyster (only Caraquet is
farther). Suspended just below the surface, gently jostled by the waves, they
never touch the sea floor. Half the year they grow in floating bags near the
surface, enjoying as much warmth and food the Canadian coast has to offer.

Not big—it still takes them four years to reach a 2.5-inch cocktail size—but
well groomed, and so uniform they almost look stamped out by machine. The white
shells have a classy black crescent. The flavor is refined and light, like a
Caraquet, but with a bit more brine, and something of the yeasty warm-bread
aroma you get with good Champagne.

Beausoleil Oysters

Perfect on the half shell!

Origin: Tomales Bay, CA

Farm Method: Bag Grown

Description:

Starbird Mariculture, located on Tomales Bay in Northern California, was founded
by marine biologist and former international guide Chris Starbird, in 2007.

Starbird Mariculture cultivates specialty Hatsu oysters by hand—from seed to
harvest to

table—utilizing sustainable, environmentally 

conscientious and innovative aquaculture techniques and practices.

Hatsu means "first" in Japanese. This refers to the unique, proprietary
practices of suspension and tumbling utilized by Starbird Mariculture—the first
oyster farm to do so in California.

Starbird Mariculture uses a mechanical upwelling system to begin the process of
bringing oysters to market. The upwelling machines are stocked with millions of
baby oysters which are later transferred into suspension.

Hatsu, Tomales, CA

Great local Oyster

Size: 2-3”

Packed: 5dz. And 10dz. Units

Location: Humboldt Bay, Northern California

Grow Out: Inter-Tidal Longline

Flavor Profile: A mild brine with a strong summer lettuce flavor and hints of
cucumber melon. A delicious bivalve treat! 

Suggested Use: The perfect bite size and great flavor makes them a favorite for
beginner oyster eaters and a fan favorite of oyster aficionados everywhere! 

Kumamoto, Humboldt, CA 

Local Oyster

Origin: Vancouver Island, British Columbia

Farm Method: Tumbled tray grown

Grown in the productive waters of Deep Bay, British Columbia, Kusshi oysters are
perfect for novice and experienced oyster aficionados. Japanese for “ultimate,”
Kusshi's are just that with their small, gemlike shells. Their smooth shells are
a result of constant tumbling perfected by Stellar Bay Shellfish.

Kusshi Oysters

Pride of Canada!

Origin: Cedar Key, Florida

Harvest Method: Bottom floor bag grown

One of the most popular sizes of quahogs, littleneck clams are a brown, nearly
oval-shaped bivalve mollusk with a thick, hard shell that protects the meat. The
shell can grow to a width of 4 1/2 inches and is marked by rings or ridges that
indicate its growth and age, which can be more than 30 years.

Clams should never be exposed to sudden temperature change. When storing live
clams, do not place them directly on ice or immerse them in water. Store live
clams at a constant 41F in the refrigerator in a container with the lid slightly
open. They will remain alive for up to seven days. Drain excess liquid daily.
Live clams should close tightly when the shell is tapped. Discard clams that do
not close. Shucked clams will keep for up to seven days in the refrigerator.

Littleneck Clams

Sold whole, live only in shell

NOTE: final price adjusted with exact weight at invoicing.

Origin: Maine, USA

Catch Method: Trap

Live, hardshell Maine lobster, 1.25lb average.

Live Maine Lobster 

1.50lb. average - live, hardshell only!

From Starbird Mariculture in Tomales Bay, California, these local mussels are
grown in floating barges. None of the product ever touches intertidal which
results in a clean, full meat quality.

Local Tomales Bay Mussels

Clean, full body meat!

Origin: Puget Sound, Washington

Harvest Method: Bag grown

This prized shellfish is not as petite as its cousin, the cockle, but is well
known for its oval-shaped shell with green tones. Less salty than other clams,
its meat is sweet, plump and tender. They're delicious steamed with garlic and
extra virgin olive oil.

To store, place them in the fridge with a damp cloth overtop in a bowl that can
drain. Keep them cold and damp. Discard any open clams.

Manila Clams

Miyagi Tomales Bay

Origin: Prince Edward Island (PEI), Canada

Catch Method: Rope cultured

These PEI mussels were rope grown in the ice cold Atlantic waters off of
Canada's coast. Blue PEI mussels are the cleanest, and most evenly sized mussels
available on the market, making them ideal for taste and also gorgeous
presentation on the plate.

Please note: we hand-sort every bag of shellfish to ensure there are no broken,
damaged or dead mussels. Please ensure you remove any open or broken mussels
prior to cooking.

Storage: We recommend keeping mussels cold and damp. Placing them in a bowl or
colander, with a damp towel overtop and ice above. Mussels cannot be left in any
fresh water or they will die.

PEI Mussels

Origin: Pickering Passage, WA

Harvest Method: Bag beach grown

A classic Puget Sound beach oyster, Pickering Passage is located in the South
Puget Sound region and extends from Case Inlet in the North to Peale and Squaxin
Passages and Hammersley Inlet at the southern end. This waterway has a swift
current at maximum flood and ebb, flushing the passage rapidly. It's a nutrient
rich area that produces oysters that grow very quickly and that tend to have
plump, full meats.

They are cultured in the popular bag to beach method, reaching market size in
about one year. The flavor begins with a mild saltiness, followed by what’s
generally a full sweetness, and finishing with the fruity aftertaste common to
pacific oysters.

Pickering Passage Oysters

Great roasted or served raw!

Tide-tumbled in floating mesh bags, Shigokus develop extremely deep, smooth
cups. They are farmed by Taylor Shellfish in two very different bays: WIllapa,
near the open Pacific, and Samish, tucked behind the San Juan Islands. Taylor
switches harvesting locations as conditions change; flavor will vary
accordingly.