East Coast Wild Striped Bass

Hook & line caught

NOTE: final price adjusted with exact weight at invoicing.Origin: Maine, USACatch Method: TrapLive, hardshell Maine lobster, 1.25lb average.

NOTE: final price adjusted with exact weight at invoicing.Origin: Maine, USACatch Method: TrapLive, hardshell Maine lobster, 1.25lb average.

Live Maine Lobster 

1.50lb. average - live, hardshell only!

Origin: California Coast CatchMethod: Hook and LineA readily available by-catch from our local halibut fishermen, these rockfish are a wonderful species known for their bright orange appearance and moist, delicate flesh. Sustainable, hyper-local and super delicious, Vermillion rockfish is a great option for any dinner table.

Origin: California Coast CatchMethod: Hook and LineA readily available by-catch from our local halibut fishermen, these rockfish are a wonderful species known for their bright orange appearance and moist, delicate flesh. Sustainable, hyper-local and super delicious, Vermillion rockfish is a great option for any dinner table.

CA Vermillion Rockfish (Whole, 5lb. avg.)

Local bycatch!

A fundamental part of our ''Whole Fish Program,'' fish bones are an excellent base of any broth or stew. Whether roasted or blanched, these bones will impart a clean, savory flavor without any fishiness or metallic off-notes from non-bled fish. We pay our fishermen extra to slush ice and bleed their fish, ensuring a high-quality fillet and bone.

A fundamental part of our ''Whole Fish Program,'' fish bones are an excellent base of any broth or stew. Whether roasted or blanched, these bones will impart a clean, savory flavor without any fishiness or metallic off-notes from non-bled fish. We pay our fishermen extra to slush ice and bleed their fish, ensuring a high-quality fillet and bone.

Fish Bones

Note: may have collar removed

We're thrilled to offer our salted local ling cod available for retail! Bacalao (salt cod, bacalhau) can be found as a popular dish in multiple cultures such as Portugal, Norway, and the North Atlantic US (to name a few).The reason this dish has been so popular throughout history is the wild cod’s abundance across oceans, notable long shelf life, and delicious flavor. The white flesh is dense, flaky, and has a low fat-content.

We're thrilled to offer our salted local ling cod available for retail! Bacalao (salt cod, bacalhau) can be found as a popular dish in multiple cultures such as Portugal, Norway, and the North Atlantic US (to name a few).The reason this dish has been so popular throughout history is the wild cod’s abundance across oceans, notable long shelf life, and delicious flavor. The white flesh is dense, flaky, and has a low fat-content.

Sonoma Ling Cod "Baccala"

Our local ling cod!

Red Boat is 100% pure, first press, ''extra virgin'' Vietnamese fish sauce. Made from only two ingredients, the freshest black anchovy and sea salt, it's free from added water, msg, and preservatives. Red Boat Premium Fish sauce is a secret ingredient used by professional chefs and home cooks around the world for the elusive fifth flavor-umami.The quality of fish sauce is determined by protein levels - no other fish sauce has a natural protein content higher than Red Boat 40N. Packed with B vitamins and minerals, the extra-rich protein content gives a unique character and savory flavor that is healthy and delicious. Try it with all things Asian, caesar salad, pasta, braised dishes, or any seafood based recipe.A national treasure of Vietnam, Red Boat is made using traditional chemical-free fermentation methods, a unique two hundred year-old artisanal process using only the freshest cá com (black anchovy), salted minutes after leaving the sea then aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc Island archipelago.

Red Boat is 100% pure, first press, ''extra virgin'' Vietnamese fish sauce. Made from only two ingredients, the freshest black anchovy and sea salt, it's free from added water, msg, and preservatives. Red Boat Premium Fish sauce is a secret ingredient used by professional chefs and home cooks around the world for the elusive fifth flavor-umami.The quality of fish sauce is determined by protein levels - no other fish sauce has a natural protein content higher than Red Boat 40N. Packed with B vitamins and minerals, the extra-rich protein content gives a unique character and savory flavor that is healthy and delicious. Try it with all things Asian, caesar salad, pasta, braised dishes, or any seafood based recipe.A national treasure of Vietnam, Red Boat is made using traditional chemical-free fermentation methods, a unique two hundred year-old artisanal process using only the freshest cá com (black anchovy), salted minutes after leaving the sea then aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc Island archipelago.

Red Boat 40N Fish Sauce (64oz)

Pure, first press "extra virgin" Vietnamese fish sauce

Our petite wild Oregon pink shrimp (Pandalus jordani) are sustainably harvested, fully cooked, and flash-frozen without chemicals. They’re sweet and firm, quick to thaw, and make delicious additions to salads, pastas, soups, sandwiches, and chowders.

Our petite wild Oregon pink shrimp (Pandalus jordani) are sustainably harvested, fully cooked, and flash-frozen without chemicals. They’re sweet and firm, quick to thaw, and make delicious additions to salads, pastas, soups, sandwiches, and chowders.

Oregon Pink Shrimp (5lbs. bag)

Cooked

W2T Caviar Opener

The perfect caviar opener!

Small Premium Pacific Oysters

Usually a Kusshi

Red Boat 40N Fish Sauce(250ml)

This oyster knife from Victorinox Swiss Army features a Boston-style 3-narrow blade. The oyster knife has a soft and super comfortable, red non-slip handle and was made in Switzerland.

This oyster knife from Victorinox Swiss Army features a Boston-style 3-narrow blade. The oyster knife has a soft and super comfortable, red non-slip handle and was made in Switzerland.

4” Victorianox “Boston Style” Oyster Knife

Try me on oysters!

Shucked Oyster Tubs

WA oysters

Ingredients: Ginger, Coriander, Granulated Honey, Turmeric, Cinnamon cassia, Paprika, Rosebud, Cumin, Orange peel, Allspice, Green cardamom. Net Weight 1.9oz Marrakesh Sitar&nbsp;is a Moroccan Ras el Hanout blend, translating to “top shelf” in Arabic. Aromatic, floral and sweet, this blend is inspired by the generous Moroccan hospitality of sharing a meal and song.

Ingredients: Ginger, Coriander, Granulated Honey, Turmeric, Cinnamon cassia, Paprika, Rosebud, Cumin, Orange peel, Allspice, Green cardamom. Net Weight 1.9ozMarrakesh Sitar is a Moroccan Ras el Hanout blend, translating to “top shelf” in Arabic. Aromatic, floral and sweet, this blend is inspired by the generous Moroccan hospitality of sharing a meal and song.

Marrakesh Sitar Moroccan Spice Blend 

Ginger, Cinnamon, Rose Blend

To prepare cuore di tonno, Sardinians salt and press the heart under weights for twenty days, then leave it to air-dry.After the curing process, the organ will be rock hard and extremely briny. Its ocean-heavy odor might even recall the bilge of a ship.Cuore di tonno packs a flavorful punch. Just a few shavings will add a salty, savory, ferric tang to soups, sauces, and pasta dishes. The grated heart has a texture reminiscent of another shaved-fish topping: Japanese bonito flakes.

To prepare cuore di tonno, Sardinians salt and press the heart under weights for twenty days, then leave it to air-dry.After the curing process, the organ will be rock hard and extremely briny. Its ocean-heavy odor might even recall the bilge of a ship.Cuore di tonno packs a flavorful punch. Just a few shavings will add a salty, savory, ferric tang to soups, sauces, and pasta dishes. The grated heart has a texture reminiscent of another shaved-fish topping: Japanese bonito flakes.

Sicilian Air Dried Tuna Heart

8 oz avg

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!

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)

A local delicacy!

Mellow acidity with rich malty flavors of caramel and dark chocolate followed by oak notes. Made with the finest Maris Otter malt and Cornish spring water, it is naturally slow-fermented and oak-matured for a year.

Mellow acidity with rich malty flavors of caramel and dark chocolate followed by oak notes. Made with the finest Maris Otter malt and Cornish spring water, it is naturally slow-fermented and oak-matured for a year.

Artisan Malt Vinegar 

Perfect for the grill!

Spanish Octopus (6-8lbs.)

Poach & grill to perfection!

Origin: USA GulfCatch Method: TrawlWild USA white gulf shrimp, headless, shell on, 16/20 pieces per pound.Turtle free. Contains preservatives.

Origin: USA GulfCatch Method: TrawlWild USA white gulf shrimp, headless, shell on, 16/20 pieces per pound.Turtle free. Contains preservatives.

USA Wild Gulf Shrimp (Headless, 16/20 count)

5lbs. block, headless, shell on

Origin: USA GulfCatch Method: TrawlWild USA white gulf shrimp, peeled and deveined, 21/25 pieces per pound.Turtle free. Contains preservatives.

Origin: USA GulfCatch Method: TrawlWild USA white gulf shrimp, peeled and deveined, 21/25 pieces per pound.Turtle free. Contains preservatives.

USA Wild Gulf Shrimp (Headless, 21/25 count)

5lbs. block, headless

Origin: USA Gulf CatchMethod: Trawl21-25 pieces per pound. Turtle free.Note: contains preservatives

Origin: USA Gulf CatchMethod: Trawl21-25 pieces per pound. Turtle free.Note: contains preservatives

Wild USA White Gulf Shrimp (21/25 head off, shell on)

5# box)Head off, shell on

Our Choice Dollar Oyster

Washington or California

One of the best parts of our ''Whole Fish Program'' are our fish heads - perfect for a soup, stew, broth or even roasted whole with a bit of oil and salt. Find all the best morsels that chefs keep for themselves.

One of the best parts of our ''Whole Fish Program'' are our fish heads - perfect for a soup, stew, broth or even roasted whole with a bit of oil and salt. Find all the best morsels that chefs keep for themselves.

Fish Heads

Perfect for soups, stews, broths!

These simple Mother of Pearl spoons are the perfect serving option for your holiday feast or special occasion, and the best way to taste caviar without a metallic transfer to the palette. Our delightful spoons are handcrafted.

These simple Mother of Pearl spoons are the perfect serving option for your holiday feast or special occasion, and the best way to taste caviar without a metallic transfer to the palette. Our delightful spoons are handcrafted.

3" Mother of Pearl Saltwater Spoon

For a hit on the go!

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

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

#1 Ahi Tuna (Fillet)

Sashimi quality!

Origin: PacificCatch Method: Longline caught

Origin: PacificCatch Method: Longline caught

#2+ Ahi Tuna (Fillet)

Great cooked or poached!

Note: final price adjusted with exact weight at invoicing.Origin: West CoastCatch Method: Deep Set TrawlPetrale 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 West Coast fish, you'll love this versatile fish for any preparation.

Note: final price adjusted with exact weight at invoicing.Origin: West CoastCatch Method: Deep Set TrawlPetrale 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 West Coast fish, you'll love this versatile fish for any preparation.

West Coast Petrale Sole (Whole, 1.5 lb. avg.)

scaled, gilled & gutted.

An awesome part of our ''Whole Fish Program,'' these fish collars are rich and meaty, perfect for the grill or broiler. These collars are an excellent value and make a wonderful addition to any dinner.

An awesome part of our ''Whole Fish Program,'' these fish collars are rich and meaty, perfect for the grill or broiler. These collars are an excellent value and make a wonderful addition to any dinner.

Fish Collars

May be black cod, salmon or halibut

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: La Paz, Baja MXFarm Method: Open ocean PenSeasonality: Year RoundNotes: Skin on filetSashimi GradeBaja 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.Flavor Profile:Cooking Method: Whole steaks, grilled fish tacos, or in sushi/sashimi are just a few of the many ways in which this fish can be prepared.

Origin: La Paz, Baja MXFarm Method: Open ocean PenSeasonality: Year RoundNotes: Skin on filetSashimi GradeBaja 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.Flavor Profile:Cooking Method: 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!

Miyagi Tomales Bay

Local Oyster

A wonderful part of our '' Whole Fish Program'' - off-cuts from our #1 Bigeye or #1 Yellowfin fish. They are sashimi grade, ready for the poke bowl or the grill.

A wonderful part of our '' Whole Fish Program'' - off-cuts from our #1 Bigeye or #1 Yellowfin fish. They are sashimi grade, ready for the poke bowl or the grill.

Tuna Belly

Sashimi grade

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: 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

Water2Table

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.  

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 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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