East Coast Wild Striped Bass

Hook & line caught

Origin: Southern California, Monterey, San Francisco.Catch Method: Hook &amp; LineSeasonality: Summer, Fall. Very Random.Sashimi GradeNotes: Skin on filetWhite Seabass is a real delicacy - firm, grey-ish white flesh, they range in size from 10-80 lbs. We have a local, itinerant school that come into SF Bay occasionally and have access to great quality, larger SoCal fish through the early summer into the fall.Flavor Profile: Cooking Methods: These fish are great roasted on high heat or steamed until slightly opaque. Fresh, they taste great as a crudo!

Origin: Southern California, Monterey, San Francisco.Catch Method: Hook & LineSeasonality: Summer, Fall. Very Random.Sashimi GradeNotes: Skin on filetWhite Seabass is a real delicacy - firm, grey-ish white flesh, they range in size from 10-80 lbs. We have a local, itinerant school that come into SF Bay occasionally and have access to great quality, larger SoCal fish through the early summer into the fall.Flavor Profile: Cooking Methods: These fish are great roasted on high heat or steamed until slightly opaque. Fresh, they taste great as a crudo!

SF White Seabass (Fillet)

A local delicacy!

Spanish Octopus (4-6lbs.)

Poach & grill to perfection!

Origin: Harvest Method: Trap Caught Description: Our California spiny lobsters are trap-caught off Southern California.

Origin: Harvest Method: Trap Caught Description: Our California spiny lobsters are trap-caught off Southern California.

Live CA Spiny Lobster

Live, Diver Harvested Lobster - 1.25# each avg

Origin: Akaroa Harbor, New ZealandFarm Method:&nbsp;Open ocean PenSeasonality:&nbsp;Year RoundNotes:&nbsp;Skin on filetSashimi GradeReady to go for that quick dinner party. Pan fry to achieve delicious crispy skin, or bake in the oven placed on baking paper topped with fresh herbs and lemon.Flavor Profile: Akaroa salmon has a unique flavor profile with&nbsp;smoky and salty hints, a smooth texture, and a rich buttery texture.Cooking Method:&nbsp;Whole steaks, grilled fish tacos, or in sushi/sashimi are just a few of the many ways in which this fish can be prepared. Recipes:<a href=" https://akaroasalmon.co.nz/blogs/salmon-recipes" rel="noopener noreferrer" target="_blank" style="color: rgb(0, 102, 204);"> </a><a href=" https://akaroasalmon.co.nz/blogs/salmon-recipes" rel="noopener noreferrer" target="_blank">https://akaroasalmon.co.nz/blogs/salmon-recipes</a>

Origin: Akaroa Harbor, New ZealandFarm Method: Open ocean PenSeasonality: Year RoundNotes: Skin on filetSashimi GradeReady to go for that quick dinner party. Pan fry to achieve delicious crispy skin, or bake in the oven placed on baking paper topped with fresh herbs and lemon.Flavor Profile: Akaroa salmon has a unique flavor profile with smoky and salty hints, a smooth texture, and a rich buttery texture.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.Recipes: https://akaroasalmon.co.nz/blogs/salmon-recipes

Akaroa New Zealand farmed King Salmon (Fillet) 

Green rated!

Origin: San FranciscoCatch Method: Purse SeineNorthern anchovies schools are caught and held in live pens in the SF Harbor as baitfish for commercial and recreational industry - harvested live each morning and iced before shipping. They are an abundant resource, rich and oily in flavor and delicious when fresh. They are great fried or grilled fresh or salted for future culinary endeavors.Pro-tip: letting them rest a day helps with cleaning and filleting. Scale them under running water by running your thumb opposite against their scales.

Origin: San FranciscoCatch Method: Purse SeineNorthern anchovies schools are caught and held in live pens in the SF Harbor as baitfish for commercial and recreational industry - harvested live each morning and iced before shipping. They are an abundant resource, rich and oily in flavor and delicious when fresh. They are great fried or grilled fresh or salted for future culinary endeavors.Pro-tip: letting them rest a day helps with cleaning and filleting. Scale them under running water by running your thumb opposite against their scales.

SF Anchovies (Whole)

10-25 count per pound. Please note: we cannot clean anchovies!

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

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: Monterey Mackerel - savory, rich and oily. Great grilled or roasted whole. These on are the smaller side, about half a pound each.

Origin: Monterey Mackerel - savory, rich and oily. Great grilled or roasted whole. These on are the smaller side, about half a pound each.

Pacific Mackerel 

Seasonal Specialty!

Our sea salt is hand harvested in Colima, Mexico by "los salineros" with a respect for tradition and the generations who came before them. Our salt’s balance of natural minerals and sodium are perfect for elevating every dish, every day.

Our sea salt is hand harvested in Colima, Mexico by "los salineros" with a respect for tradition and the generations who came before them. Our salt’s balance of natural minerals and sodium are perfect for elevating every dish, every day.

Marisal Sea Salt (300g)

Harvested in Colima, Mexico

Origin: CanadaFarm Method:&nbsp;Open ocean PenSeasonality:&nbsp;Year RoundNotes:&nbsp;Skin on filetSashimi GradeReady to go for that quick dinner party. Pan fry to achieve delicious crispy skin, or bake in the oven placed on baking paper topped with fresh herbs and lemon.Cooking Method:&nbsp;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: CanadaFarm Method: Open ocean PenSeasonality: Year RoundNotes: Skin on filetSashimi GradeReady to go for that quick dinner party. Pan fry to achieve delicious crispy skin, or bake in the oven placed on baking paper topped with fresh herbs and lemon.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.

Atlantic farmed Salmon (Fillet)  - 

Canada

Origin: CaliforniaCatch Method: Hook and LineSeason: Late Summer &amp; Early Fall. Very Random.Notes: Loins, skinless blood line outSashimi GradeOne of our favorite local fall fish, these pelagic wonders are lean, delicate and intensely flavored. The key with Albacore tuna is to get them quickly bled, slushed and to market before they soften. Nearly all the albacore on the market comes from previously frozen off of these ''trip'' boats. Dayboat is key here and these fish are not to be missed.Flavor Profile: lean, delicate and intensely flavoredCooking Methods:

Origin: CaliforniaCatch Method: Hook and LineSeason: Late Summer & Early Fall. Very Random.Notes: Loins, skinless blood line outSashimi GradeOne of our favorite local fall fish, these pelagic wonders are lean, delicate and intensely flavored. The key with Albacore tuna is to get them quickly bled, slushed and to market before they soften. Nearly all the albacore on the market comes from previously frozen off of these ''trip'' boats. Dayboat is key here and these fish are not to be missed.Flavor Profile: lean, delicate and intensely flavoredCooking Methods: 

Fort Bragg Dayboat Albacore Tuna (Fillet)

Dayboat is key here and these fish are not to be missed!

Origin: SF Bay, CA Catch Method: Hook &amp; Line Description: One of our most popular products, SF Halibut is as good as it gets - delicate, fine white flake perfect for sashimi, or gentle cookery. Our season runs consistently from mid-March to late October, with daily offloads from our partner fleet of over 20 small independent American fishers. We couldn't be more proud to work with this product.

Origin: SF Bay, CA Catch Method: Hook & Line Description: One of our most popular products, SF Halibut is as good as it gets - delicate, fine white flake perfect for sashimi, or gentle cookery. Our season runs consistently from mid-March to late October, with daily offloads from our partner fleet of over 20 small independent American fishers. We couldn't be more proud to work with this product.

WHOLE SF Halibut 

Whole Fish Scaled, 7# avg

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

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)

4lbs, IQF, headless, shell on

Origin: Half Moon BayCatch Method: Scottish SeineSeasonality: Spring, Summer, FallNotes: Skin on Filet, Contains bones, remove after cookingFlavor profile: Mild and sweet with a firm, large flake texture.Cooking Methods:

Origin: Half Moon BayCatch Method: Scottish SeineSeasonality: Spring, Summer, FallNotes: Skin on Filet, Contains bones, remove after cookingFlavor profile: Mild and sweet with a firm, large flake texture.Cooking Methods:

HMB Chilipepper Rockfish Mr Morgan (Fillet)

Mild and sweet with a firm, large flake texture.

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

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!

Origin: SacramentoFarm Method: TanksSeasonality: Year RoundNotes: Skin on filet. Fillets come boneless and trimmedHarvested 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. Flavor Profile: Cooking Method: Excellent cured and smoked, roasted or BBQ'd

Origin: SacramentoFarm Method: TanksSeasonality: Year RoundNotes: Skin on filet.  Fillets come boneless and trimmedHarvested 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. Flavor Profile: Cooking Method: Excellent cured and smoked, roasted or BBQ'd

Idaho/ Sacto White Sturgeon (Fillet)

Skin-on fillet

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!

Small Pacific Oyster

Washington

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: 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)

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

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!

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!

Tarts de Feybesse

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.  

Water2Table

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.

Shop Water2Table

All Products

All Products (77)