Origin: Fort Bragg, CA

Catch Method: Diver caught

From the Mendocino coast, these pristine, local sashimi quality uni are perfect
for any special occasion. Tender and slightly yielding, the roe melts on the
tongue, and presents an essence of the ocean.

Note: tongues last 3-4 days in the fridge on ice.

 Fort Bragg Grade B+ Uni Tray (100g)

SASHIMI GRADE! 3-4 tongues per pocket

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: 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!

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!

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!

Based in Brooklyn, New York, Acme Smoked Fish Corporation is a
fourth-generation, family owned seafood company. Acme has been committed to
providing the highest quality in seafood specialties. The traditional nova
salmon is made from Atlantic salmon rich in omega-3-fatty acids. Salmon filets
are hand-cut, cured using just the perfect blend of ingredients, and slowly
smoked using real hardwood.

Acme Smoked Atlantic Salmon (4oz. package)

Perfect for bagels or salads!

Akaroa New Zealand farmed King Salmon (Fillet) 

Green rated!

Our Alaskan salmon caviar (also known as red caviar) has notably large red
pearls that are pleasingly firm on the palette.

The classic taste of this caviar exhibits both a strong flavor of salmon offset
by a natural, almost honey sweetness on the palette. A wonderful and affordable
alternative to the more traditional sturgeon caviars, this roe is perfect for
using as a garnish.

Alaskan Wild Salmon Roe (2oz.)

A great pop of umami for any occasion!

We found beautiful Ambrosia Melons at the market last summer from Zuckermans
Farm and made Vinegar in house with them! This Vinegar is super floral, acidic
and has a ton of Flavor!




We recommend to keep it refrigerated to prevent any further fermentation.




Ingredients

Ambrosia Melon, sugar, water

Ambrosia Melon Vinegar

Great on Salads, Oysters or Crudo!

Olasagasti, located in the Basque region of Spain, has been in business since
1929 and produce their products using traditional Spanish methods. Unlike the
vinegar-marinated white “boquerone” style of anchovies, these anchovies are
fried in olive oil “a la Donostiarra” with garlic and cayenne pepper.

One unique aspect of these anchovies is that the tins are not packed tightly to
the brim with fish. This is a trademark of Olasagasti, who feel that using a
larger tin gives the anchovies space to move and become covered in the marinade
of olive oil, garlic, cayenne, wine vinegar and salt. The leftover oil is a
flavorful bonus you can use for sauteing vegetables or shellfish.

Note: refrigeration NOT necessary

Anchovy a la Basque (Olasagasti)

Ready to eat!

Try our homemade wild whitefish stock made with dry white wine and classic
mirepoix.




Ingredients

fish bones, onion, celery, carrot, white wine, herbs

Aromatic Fish Broth (1qt.)

The perfect base for any meal!

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!

The Hiramasa Kingfish produced by

Clean Seas are a natural inhabitant

to the waters of Spencer Gulf, South

Australia, amongst the most pristine

in the world.

The Hiramasa Kingfish is produced

from hatchery raised fingerlings and

grown in an open water, low stress

environment. The use of minimal

stocking densities and site fallowing

practices delivers a fish which is

totally sustainable, using the world’s

best practices.

Hiramasa Kingfish with

light pink flesh and sweet, rich flavor

is genuinely superior to the wild, with

a higher fat content, cleaner flavor

and firmer texture making it more

versatile, consistent and delicious.

Australian Hiramasa (Fillet) 

Sashimi grade, exceptional quality!

Prepare with a piece of bread/toast with a slice of tomato or sliced in a
black-eyed beans salad with fresh onion and parsley. Produced by the traditional
method (pre-cooked). Store at ambient temperature. If not completely consumed,
store in sealed container and put in the refrigerator for up to two days.

Ingredients: mackerel (72%), olive oil (27%), salt

Baby Mackerel in Olive Oil

These high quality sardines are fished in September. They are steamed or cooked
then packed in a spicy sauce.

Baby Sardines in Spicy Olive Oil

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: 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: Italy

Farm Method: Spring Fed

Color: Dark, mostly black to grey, some brownish grains

Flavor: Creamy, mild and well-balanced. Lighter butter taste than true Beluga
caviar, subtle nutty and briny flavor of Siberian caviar.

Texture: Smooth, silky medium to large grains with delicate texture.

The Beluga sturgeon produces the world's most sought after, top-dollar caviar,
which has led to the species being declared critically endangered in the wild.
Beluga caviar has been banned in the United States since 2005 by the Fish and
Wildlife Service, but roe from Beluga hybrid species are still allowed.

This decadent, sustainable caviar is the next best thing compared to true
Beluga. Collected from the hybrid offspring of female Beluga (Huso Huso) and
male Siberian (Acipenser Baerii), these glistening gray-black eggs are expertly
crafted into a wonderfully balanced, creamy caviar, perfect for extra special
occasions. Certified, hand packed and quality checked for color, size,
freshness, flavor and texture.

Beluga Hybrid Caviar (125g)

Decadent & rich!

Beluga Hybrid Caviar (30g)

Decadent and Rich!

This light tuna is fished at best fishing grounds - its healthy qualities make
this tuna a highly valued delicacy.

Bonito in Olive Oil 

Origin: Nor-Cal Coast

Catch Method: Hook and Line

Vermilion rockfish are found throughout California waters near rugged, rocky
areas and near shell mounds and pipelines. They feed on fish and a variety of
invertebrates including crabs, shrimp, and squid, leading to an exceptionally
flavorful fish. Try roasting them whole or poaching them for a real treat!

CA Vermillion Rockfish (Fillet)

The original "California Snappers"

California Squid Ink (FROZEN)

1lb. tub - add to any dish!

This olive oil is obtained by simultaneously crushing olives and fresh Corsican
citrons. These citrons are known for their exceptional fragrance which develops
as the fruit matures into November. The olive oil offers a full palette of
mandarin, lemon and grapefruit.

CastelineS Citron Olive Oil (250ml)

Crisp & refreshing! 

This olive oil is obtained by simultaneously crushing olives and fresh Piolenc
garlic. Piolenc is a village in Vaucluse where 2,000 tons of garlic is produced
every year. On the palette, the garlic is delicate and crisp.

CastelineS Garlic Olive Oil (250ml)

Drizzle on fish & veggies!

This olive oil is obtained by simultaneously crushing olives and freshly picked
basil and mint at the November harvest. The nose reveals a strong aroma of
basil, but in the mouth, the basil start is followed by the delicate freshness
of mint.

CastelineS Mint Basil Olive Oil (250ml)

Aromatic & delicious!

Domaine Castelas produces over 270 acres of olives in Provence. This olive oil
is made with fully ripened, hand picked olives then fermented for three days
recreating the taste of preserved black olives with an aroma of coco & plum.

CastelineS Noir Olive Oil (500ml)

Aromas of coco & plum

This olive oil is obtained by simultaneously crushing olives and with fresh
thyme and rosemary creating a seductive Mediterranean scent. Branches of wild
thyme and rosemary, freshly picked by hand in the area scrubland then added
during oil extraction to import a fragrance typical of sun-soaked Provence
hillsides.

CastelineS Rosemary Thyme Olive Oil (250ml)

Seductive & fragrant

Produced from sweet white Trebbiano grapes, this vinegar features a fresh,
delicate flavor.

Cattani White Balsamic (250ml)

Fresh, delicate flavors

Origin: Half Moon Bay

Catch Method: Scottish Seine

Chilipepper Rock Cod - Mr. Morgan (Whole)

Scaled, gilled & gutted

We have made a delicious Ciopinno base for you to make your own ciopinno at
home!

Buy whatever variety of seafood you would like and cook in this stew base!




For two people We recommend to add 8oz of water to the base and cook on the
stove with the following:

8oz of fish

1# Shellfish(ie clams, mussels)

1/2# Shrimp or Crab




*Disclaimer: This only contains the Ciopinno Base, Seafood sold Separately!*




Ingredients:

Shallots, fennel, garlic, spices, herbs, white wine, tomato

Ciopinno Base

32oz of delicious stew base for 2!

The kitchen gently poaches ahi tuna is mixed with mayonnaise, bread and butter
pickles, shallot, celery, dijon, scallion and dill. This is great as a snack or
featured on a sandwich.

Classic Tuna Salad (8oz.)

Perfect with crackers or on a sandwich!

Cold Smoked Acme Norwegian Salmon sliced (Whole Side) 

2-3lbs. average - perfect for bagels or salads!

Cold Smoked Acme Scottish Style Reserve Salmon Sliced (Whole Side) 

Origin: Florida

Catch Method: Net caught

The pristine waters off the Florida gulf coast, off of Anna Maria Island and
connecting village of Cortez, are home to one of this country's last wild
fisheries. Seth Cripe, a Florida native, started Cortez Bottarga with the
mission of working to support his friends and family's way of life as fisherman,
and preserve it for the livelihood of future generations. Upholding our cultural
integrity and increasing economic development in the Gulf region is part of our
greater commitment to supporting fishing that ensures the ecological health of
our oceans, their marine life and their surrounding communities.

Cortez Bottarga does it all - fishing sustainably using hand-thrown cast nets,
cleaning the mullet, cutting out the plump golden roe, curing the roe with
kosher sea salt and then pressing and drying it to ensure optimum quality. This
is all completed within days, thereby creating the freshest bottarga you will
ever try. This vibrant delicacy adds a wonderful complexity to dishes with its
bright flavor and balanced salinity. We are confident that we are able to
produce the truest expression of striped grey mullet bottarga in the world.

Cortez Domestic Mullet Bottarga (4oz. package)

Perfect shaved on pastas or salads!

Dungeness Crab Stock made with roasted crab shells and ''kani miso''; fortified
with mirepoix, fennel, leak and smoked tomato paste.

An awesome base for soups, stews or risotto.

Dungeness Crab Broth

32oz of Crab Broth!

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 (165)