Longline caught off the Pacific, this is sashimi grade yellowfin tuna!

#1 Ahi Tuna (Fillet)

Sashimi quality!

Origin: Huoma, LA

Catch Method: Longline caught

#2+ yellowfin tuna from Hawaii.

#2+ Ahi Tuna (Fillet)

Great cooked or poached!

Origin: La Paz, Baja MX

Farm Method: Ocean Pen

Baja kanpachi can be used in virtually any whitefish dish and is typically much
easier to work with. The flesh is rich and oily, which allows for cooking
without needing to grease the pan, grill, etc. These same characteristics make
it ideal for sushi and sashimi - a delicious stand-alone flavor and a texture
that simultaneously melts in your mouth while keeping its overall form.

Whole steaks, grilled fish tacos, or in sushi/sashimi are just a few of the many
ways in which this fish can be prepared.

Baja Kanpachi (Fillet)

Sashimi quality, excellent raw or cooked!

Origin: Baja, MX

Farm Method: Open Ocean Pen

Pacifico Aquaculture farmed striped bass are open-ocean raised striped bass, not
to be confused with the hybrid species currently farmed in freshwater ponds and
lakes. These ocean-raised striped bass have a clean mouth feel and semi-firm
texture.

The fish is ideal to cook with because the high fat content allows for many
preparations methods, including whole, raw, grilling, poaching and braising.
Cooked, it has a flaky texture with a skin that crisps beautifully.

Pacifico is the only four-star Best Aquaculture Practices (BAP) striped bass.
Four stars is the highest designation in the BAP program - this signifies that a
product originates from a BAP-certified farm, processing plant, hatchery, and
feed mill.

Baja Striped Bass (Fillet)

 Open-ocean raised striped bass!

Origin: British Columbia, Canada

Catch Method: Open Ocean Pen

King Salmon is renowned for its pleasing red color, firm flesh and delicate
texture. Many people consider this salmon type to be one of the most flavorful
of the salmon species. Low in saturated fat and high in Omega-3 fatty acids,
Chinook salmon is a powerful protein package perfect for a healthy diet.

Fillets are sold skin-on, pin bones removed.

BC Creative King Salmon (Fillet)

Sashimi grade, skin-on

Benefits of artisan, small boat, co-op based shrimp fishery

Fisherman accountability

● Crew members are co-op members and are therefore accountable to the
Sustainable

Fisheries Partnership program.

● Co-op fishermen are logged in at each launch and controlled again at each
landing

● All the co-ops and fishermen are audited by a third-party organization that
reports to the

Sustainable Fisheries Partnership Mexico Roundtable (a US-based NGO).

● All co-op fishermen receive training in safety and sanitation

Environmental Stewardship

● Zero By-Catch: these 2-man boats fish with nets that are laid and retrieved by
hand,

therefore avoiding all by-catch. If something does get into the net it can be
removed and

let loose alive and unharmed. This is not possible with conventional trawl
shrimp.

● Vaquita & Sea Turtle preservation

● No seafloor bottom contact means no scraping of the sea bed

Product Quality

● Shrimp are picked out of the net by hand

● Day boats: these are artisan 2-man panga boats that fish only in the daytime
and do not

stay out for days at a time.

● Processed immediately (heads removed, washed and packed) and sent to the US

● NO CHEMICALS, NO SALTS, NO FREEZING

Traceability

● Boat-to-Table: Shrimp comes directly from the 2 fishing co-ops to the US

● Independent NGO oversight (Pesca Responsable)

● Members of the international NGO - Sustainable Fisheries Partnership Mexico

Roundtable. This group has a limited membership and is subject to audits,
traceability

system verification and strict standards and oversight.

Socio-Economic Impact

● Co-op fishery means no slave labor or unreported activity.

● Full and direct accountability to the coastal community which depends on this
activity to

survive

● Generations of fishing families are now finally being recognized, respected
and held

accountable for their practices and engagement in the shrimp supply chain.

Fresh Mexican Blue Shrimp

16-20

Harvested 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. Fillets come
boneless and trimmed, ready for the grill or pan. 

Idaho White Sturgeon (Fillet)

Skin-on fillet

Farmed in southern Japan and shipped fresh directly from Toyosu (formerly
Tsukiji) Fish Market in Tokyo to San Francisco, hamachi is young Japanese
amberjack, 1-2 years in age, and is typically farmed.

It has a soft texture with full-on flavor that leaves you with a citrus
aftertaste. Its flesh is a clear white color, often with dark red linings.
Farmed hamachi is lighter in color, softer, and higher in fat than wild caught.

Japanese Hamachi (Fillet)

Sashimi grade, exceptional quality!

The Salten Aqua Group is vertically integrated and maintains control over the
whole process of Nordic Blu Salmon, from broodstock to processing.

Pens are stocked at densities below the industry standard in both spring and
fall to ensure consistent harvests throughout the year, as fish take
approximately 14-20 months to reach market size.

Location is everything — especially in salmon farming. Perhaps nowhere in the
world is better suited to raising salmon than the isolated, meandering 25
mile-long fjord called Skjerstad near the coastal town of Bodø, Norway, where
Salten Aqua Group maintains four farm sites raising Nordic Blu Salmon.

Nordic Blu Salmon is the ONE & ONLY marine net-pen farmed Atlantic Salmon in the
world rated “Green — Best Choice” by Monterey Bay Aquarium Seafood Watch
program. With a score of 7.17, Nordic Blu is also the highest rated farmed
Atlantic salmon in the world. All sites and farms are ASC and Global G.A.P.
certified.

Nordic Blu Atlantic Salmon (Fillet)

Green rated!

Nordic halibut is reared on a vertically integrated farm located on Averøy
Island, Norway. This high yielding halibut produces a thick, pearly white fillet
that chefs love. This is due to the deep cold fjords where the farm is located.
Our Nordic Halibut are perfect for all types of cuisines and cooking methods,
from a juicy roasted whole fish to raw sashimi preparations.

Halibut, the largest of the flatfish, are very slow growing and territorial
fish. Nordic Halibut cares for the fish from egg to harvest, ensuring the best
in animal care and environmental controls.

Nordic Halibut

Farmed, Avoroy Island

Origin: Pacific

Harvest Method: Longline

Grade A swordfish loin landed. Perfect for roasting or grilling, this firm,
white fleshed fish takes well to marinades and sauces.

Swordfish Loin (Fillet)

Grill ready!

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.

Fresh rockfish fillets come boneless and skinless. Frozen are boneless, skin-on.

West Coast Rockfish (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

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]