Water2Table

quick &amp; easy way to make cioppino at home! Serves two.&nbsp; NOTE: This is just the cioppino base. Seafood kit is sold separately (kit contains 1/2 lb mussels, 1/2 lb clams, 1/2 lb rock cod, 1/4 lb scallops) Recommended garnish of trout roe is also sold separately. 1 Quart. Serves 2 Heating Instructions: Add cioppino Base to a wide thick bottom pot that has a lid, make sure it is large enough to fit the additional seafood.&nbsp;Bring the cioppino base up to a boil then add in the shellfish and cover with lid.&nbsp;Cook the shellfish over medium high heat until the shellfish are opened, about 2-3 minutes.&nbsp;Once the shellfish are open add in rock cod &amp; scallops, then bring back to a simmer cover with a lid and remove from heat, let them poach like that for 4-5 minutes or until the fish is just cooked through.&nbsp;Serve right away with some optional garnishes such as toasted bread, chopped parsley, extra virgin olive oil, shaved fennel and/or trout roe.&nbsp; Ingredients: shrimp &amp; crab bodies, scallop boots, clam &amp; mussel juice, onion, fennel, tomato, garlic, white wine, orange zest, oregano, fennel seeds, chili flakes, black pepper, fish stock, extra virgin olive oil.

quick & easy way to make cioppino at home! Serves two. NOTE: This is just the cioppino base. Seafood kit is sold separately (kit contains 1/2 lb mussels, 1/2 lb clams, 1/2 lb rock cod, 1/4 lb scallops) Recommended garnish of trout roe is also sold separately.1 Quart. Serves 2Heating Instructions: Add cioppino Base to a wide thick bottom pot that has a lid, make sure it is large enough to fit the additional seafood. Bring the cioppino base up to a boil then add in the shellfish and cover with lid. Cook the shellfish over medium high heat until the shellfish are opened, about 2-3 minutes. Once the shellfish are open add in rock cod & scallops, then bring back to a simmer cover with a lid and remove from heat, let them poach like that for 4-5 minutes or until the fish is just cooked through. Serve right away with some optional garnishes such as toasted bread, chopped parsley, extra virgin olive oil, shaved fennel and/or trout roe. Ingredients: shrimp & crab bodies, scallop boots, clam & mussel juice, onion, fennel, tomato, garlic, white wine, orange zest, oregano, fennel seeds, chili flakes, black pepper, fish stock, extra virgin olive oil.

Cioppino Base for two

must add cioppino seafood kit

NOTE: This is just the seafood kit to add to cioppino base. Cioppino base sold separately. Recommended garnish of trout roe sold separately. Seafood Kit Includes: 1/2 lb mussels, 1/2 lb clams, 1/2 lb rock cod, 1/4 lb scallops.

NOTE: This is just the seafood kit to add to cioppino base. Cioppino base sold separately. Recommended garnish of trout roe sold separately.Seafood Kit Includes: 1/2 lb mussels, 1/2 lb clams, 1/2 lb rock cod, 1/4 lb scallops.

Cioppino Seafood Kit for two

must add cioppino base

4oz jar Ingredients: sweet paprika, smoked paprika, onion powder, garlic powder, ginger powder, coriander, white &amp; black peppercorns, smoked chili powder, salt.

4oz jarIngredients: sweet paprika, smoked paprika, onion powder, garlic powder, ginger powder, coriander, white & black peppercorns, smoked chili powder, salt.

House Made Chili Rub

great for fish & poultry

5oz bottle great for marinades, dressings, soups, dipping sauces. Ingredients: local sf anchovies, salt.

5oz bottlegreat for marinades, dressings, soups, dipping sauces.Ingredients: local sf anchovies, salt.

House Made SF Anchovy Garum

enhance any dish with this tasty fish sauce.  

Strawberry Vinegar Ingredients: strawberries, white wine vinegar. 5oz bottle. Santa Rosa Plum Vinegar Ingredients: Santa Rosa plum, white wine vinegar. 5oz bottle. Mandarin Vinegar Ingredients: mandarin peels, white wine vinegar. 5oz bottle Mixed Summer Berry Vinegar Ingredients: blackberries, raspberries, white wine vinegar. 5oz bottle. Apple &amp;. Pear Vinegar Ingredients: apple &amp; pear cores &amp; skins, white wine vinegar. 16oz bottle.

Strawberry Vinegar Ingredients: strawberries, white wine vinegar. 5oz bottle.Santa Rosa Plum Vinegar Ingredients: Santa Rosa plum, white wine vinegar. 5oz bottle.Mandarin Vinegar Ingredients: mandarin peels, white wine vinegar. 5oz bottleMixed Summer Berry Vinegar Ingredients: blackberries, raspberries, white wine vinegar. 5oz bottle.Apple &. Pear Vinegar Ingredients: apple & pear cores & skins, white wine vinegar. 16oz bottle.

House Made Fruit Vinegars

Strawberry Vinegar

Santa Rosa Plum Vinegar

Mandarin Vinegar

Mixed Berry Vinegar

Apple & Pear Vinegar

Ingredients: SF halibut, venetian black rice with green garlic, baby carrot, snap peas, spring onion, herb salad, lemon extra virgin olive oil. Heating Instructions: Preheat your oven to 375°. Place the halibut portions onto a baking sheet lined with parchment paper. Grease with a little extra virgin olive oil and season the fish to your taste. Roast the halibut at 375° for 8 minutes or until just cooked through. Meanwhile add the black rice, green garlic, rice cooking liquid and 1 oz of water all into a thick bottom sauce pot and heat over med heat until hot. In a sauté pan add in the carrots, snap peas, spring onion and 1 oz of water cover with a lid and cook over med high for 2 minutes remove lid and cook until the water is evaporated then turn off heat, drizzle with a little extra virgin olive oil and season to taste. Once the fish is cooked serve all sides hot and drizzle the lemon olive oil and sprinkle the herb salad over the fish and sides as you like. Available for delivery Thursday through Saturday.

Ingredients: SF halibut, venetian black rice with green garlic, baby carrot, snap peas, spring onion, herb salad, lemon extra virgin olive oil.Heating Instructions: Preheat your oven to 375°. Place the halibut portions onto a baking sheet lined with parchment paper. Grease with a little extra virgin olive oil and season the fish to your taste. Roast the halibut at 375° for 8 minutes or until just cooked through. Meanwhile add the black rice, green garlic, rice cooking liquid and 1 oz of water all into a thick bottom sauce pot and heat over med heat until hot. In a sauté pan add in the carrots, snap peas, spring onion and 1 oz of water cover with a lid and cook over med high for 2 minutes remove lid and cook until the water is evaporated then turn off heat, drizzle with a little extra virgin olive oil and season to taste. Once the fish is cooked serve all sides hot and drizzle the lemon olive oil and sprinkle the herb salad over the fish and sides as you like.Available for delivery Thursday through Saturday.

SF Halibut Meal Kit for 2

Easy to heat, plate & serve

1 quart Ingredients: black cod bones, tomato paste, onion, fennel, parsley, thyme.

1 quartIngredients: black cod bones, tomato paste, onion, fennel, parsley, thyme.

Fish Stock

The perfect base for any meal!

16 oz bottle Blood Orange Shrub Ingredients: blood orange, sugar, white wine vinegar. Strawberry Shrub Ingredients: strawberry, sugar, white wine vinegar. Citrus Shrub Ingredients: zest &amp; juice of grapefruit, navel orange, cara cara, meyer lemon, sugar, white wine vinegar. Ginger Shrub Ingredients: ginger, sugar, white wine vinegar.

16 oz bottleBlood Orange Shrub Ingredients: blood orange, sugar, white wine vinegar. Strawberry Shrub Ingredients: strawberry, sugar, white wine vinegar. Citrus Shrub Ingredients: zest & juice of grapefruit, navel orange, cara cara, meyer lemon, sugar, white wine vinegar.  Ginger Shrub Ingredients: ginger, sugar, white wine vinegar.  

Shrubs

Blood Orange Shrub

Strawberry Shrub

Citrus Shrub

Ginger Shrub

Ingredients: rapini, onion, garlic, lemon, extra virgin olive oil. Heating instructions: Over Medium high&nbsp;heat 1 oz of water in shallow pan with room for all the braised greens to fit in a thin layer. Once boiling carefully add the greens slowly, to avoid splashing the hot water. Stir the greens over mid high heat until hot all the way through. Then add the lemon and extra virgin olive oil, stir in and serve hot. Available for delivery Thursday through Saturday.

Ingredients: rapini, onion, garlic, lemon, extra virgin olive oil.Heating instructions: Over Medium high heat 1 oz of water in shallow pan with room for all the braised greens to fit in a thin layer. Once boiling carefully add the greens slowly, to avoid splashing the hot water. Stir the greens over mid high heat until hot all the way through. Then add the lemon and extra virgin olive oil, stir in and serve hot.Available for delivery Thursday through Saturday.

Braised Wild Rapini Greens

Quick & Easy Side Dish

Ingredients: red onion, fennel, tomato, olives, chili, lemon &amp; orange zest, saffron, white wine, extra virgin olive oil, mint. Heating Instructions: In a thick bottom pot wide enough to add the artichokes in a single layer&nbsp;add 2 oz water add bring to a boil over medium heat. Once boiling carefully add the artichokes slowly, to avoid splashing the hot water. Stir gently over med high heat until hot all the way through. Serve right away hot or let cool to room temperature to enjoy. Available for delivery Thursday through Saturday.

Ingredients: red onion, fennel, tomato, olives, chili, lemon & orange zest, saffron, white wine, extra virgin olive oil, mint.Heating Instructions: In a thick bottom pot wide enough to add the artichokes in a single layer add 2 oz water add bring to a boil over medium heat. Once boiling carefully add the artichokes slowly, to avoid splashing the hot water. Stir gently over med high heat until hot all the way through. Serve right away hot or let cool to room temperature to enjoy.Available for delivery Thursday through Saturday.

Slow Cooked Artichokes

Tasty side dish.

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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