East Coast Wild Striped Bass

Hook & line caught

A wonderful part of our ''Whole Fish Program,'' these trims are off-cuts from our #1 bigeye or #1 yellowfin fish. They are sashimi grade, ready for poke bowls or the grill. It's also a great option for scraping into tartare or salting and confiting for a three-star nicoise salad.Tuna trim is mostly composed of tails and off cuts. Trims may contain some skin, bloodline or cartilage.

A wonderful part of our ''Whole Fish Program,'' these trims are off-cuts from our #1 bigeye or #1 yellowfin fish. They are sashimi grade, ready for poke bowls or the grill. It's also a great option for scraping into tartare or salting and confiting for a three-star nicoise salad.Tuna trim is mostly composed of tails and off cuts. Trims may contain some skin, bloodline or cartilage.

Tuna Trims

May contain skin, bloodline, sinew

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!

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: PacificCatch Method: Longline caught

Origin: PacificCatch Method: Longline caught

#2+ Ahi Tuna (Fillet)

Great cooked or poached!

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!

Smaller than the pearl salmon roe, this fiery orange roe has a bright, silky pop and subtle, sweet flavor.The pearl trout roe is an excellent garnish for soups and salads as well as creamy, lemony, herby dips. Take it up a notch and top gold pearl trout roe on some smoked trout rillettes. Pair with a dry rosé.Ingredients: Farmed US trout roe, salt

Smaller than the pearl salmon roe, this fiery orange roe has a bright, silky pop and subtle, sweet flavor.The pearl trout roe is an excellent garnish for soups and salads as well as creamy, lemony, herby dips. Take it up a notch and top gold pearl trout roe on some smoked trout rillettes. Pair with a dry rosé.Ingredients: Farmed US trout roe, salt

Trout Roe (2 oz) 

subtle & sweet

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!

Origin: KauaiCatch Method: TrapSeasonality: Year RoundNotes: WholeSashimi GradeFlavor Profile: Cooking Methods:

Origin: KauaiCatch Method: TrapSeasonality: Year RoundNotes: WholeSashimi GradeFlavor Profile: Cooking Methods:

Kauai large Fresh Prawns 10 count

Hawaiian Shrimp

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!

Our Classic caviar has a small sized bead with a bold brown to black color and a briny yet delicate finish.Garnish Classic caviar on a variety of dishes like deviled eggs, seafood bisque, creamed vegetable soup or freshly fried potato chips with a homemade onion dip. Grab some California sparkling wine to round it all out.Ingredients: Farmed California White Sturgeon roe and fine sea saltAllergens: Fish, SturgeonContents: 96.5% Caviar, 3.5% SaltOrigin: Certified sustainably produced in Wilton, CAWhite sturgeon farmed in California in tanks is rated a Green Best Choice by the Monterey Bay Aquarium Seafood Watch® Program

Our Classic caviar has a small sized bead with a bold brown to black color and a briny yet delicate finish.Garnish Classic caviar on a variety of dishes like deviled eggs, seafood bisque, creamed vegetable soup or freshly fried potato chips with a homemade onion dip. Grab some California sparkling wine to round it all out.Ingredients: Farmed California White Sturgeon roe and fine sea saltAllergens: Fish, SturgeonContents: 96.5% Caviar, 3.5% SaltOrigin: Certified sustainably produced in Wilton, CAWhite sturgeon farmed in California in tanks is rated a Green Best Choice by the Monterey Bay Aquarium Seafood Watch® Program

Classic White Sturgeon Caviar (4.4 oz)

Domestic

Produced in limited quantity, these tawny brown to platinum large sized beads have a nutty and light flavor.Exchange fist bumps for caviar bumps to let the subtlety of our Reserve caviar truly shine. Reserve is also a perfect topping for Tsar Nicoulai cocktail blini and crème fraîche. The lingering creamy finish of this caviar will not disappoint - especially if chased by a smooth shot of chilled premium top shelf vodka.Ingredients: Farmed California White Sturgeon roe and fine sea saltAllergens: Fish, SturgeonContents: 96.5% Caviar, 3.5% SaltOrigin: Certified sustainably produced in Wilton, CAWhite sturgeon farmed in California in tanks is rated a Green Best Choice by the Monterey Bay Aquarium Seafood Watch® Program

Produced in limited quantity, these tawny brown to platinum large sized beads have a nutty and light flavor.Exchange fist bumps for caviar bumps to let the subtlety of our Reserve caviar truly shine. Reserve is also a perfect topping for Tsar Nicoulai cocktail blini and crème fraîche. The lingering creamy finish of this caviar will not disappoint - especially if chased by a smooth shot of chilled premium top shelf vodka.Ingredients: Farmed California White Sturgeon roe and fine sea saltAllergens: Fish, SturgeonContents: 96.5% Caviar, 3.5% SaltOrigin: Certified sustainably produced in Wilton, CAWhite sturgeon farmed in California in tanks is rated a Green Best Choice by the Monterey Bay Aquarium Seafood Watch® Program

Reserve White Sturgeon Caviar (4.4 oz) 

Origin: Maine &amp; Massachusetts coastlineCatch Method: Scallop dredgeFresh, 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!

Origin: Maine & Massachusetts coastlineCatch Method: Scallop dredgeFresh, 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!

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(250ml)

Pure, first press "extra virgin" Vietnamese fish sauce

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!

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!

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: 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!

Atlantic Oysters

Briny

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: 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!

Origin: West Coast Catch Method: Scottish Seine: Pacific Sand Dabs are species of flounder usually between 6-8'' in size and under a pound. They have characteristically mild, sweet meat with a rich, savoury flavor - perfect for roasting whole. We generally recommend one to two fish per person.

Origin: West Coast Catch Method: Scottish Seine: Pacific Sand Dabs are species of flounder usually between 6-8'' in size and under a pound. They have characteristically mild, sweet meat with a rich, savoury flavor - perfect for roasting whole. We generally recommend one to two fish per person.

West Coast Sand Dabs

Pan Ready

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!

A 6oz portion of frozen diced fish trim. Tuna, Salmon or Halibut available.Not recommended as a substitute for your cats current daily diet. Recommended as a daily treat or a portion of their daily diet 2-4 days per week.There are warnings on-line regarding feeding raw salmon or trout to dogs.

A 6oz portion of frozen diced fish trim. Tuna, Salmon or Halibut available.Not recommended as a substitute for your cats current daily diet. Recommended as a daily treat or a portion of their daily diet 2-4 days per week.There are warnings on-line regarding feeding raw salmon or trout to dogs.

Cat Food

Tuna

Salmon

Halibut

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

Our Classic caviar has a small sized bead with a bold brown to black color and a briny yet delicate finish.Garnish Classic caviar on a variety of dishes like deviled eggs, seafood bisque, creamed vegetable soup or freshly fried potato chips with a homemade onion dip. Grab some California sparkling wine to round it all out.Ingredients: Farmed California White Sturgeon roe and fine sea saltAllergens: Fish, SturgeonContents: 96.5% Caviar, 3.5% SaltOrigin: Certified sustainably produced in Wilton, CAWhite sturgeon farmed in California in tanks is rated a Green Best Choice by the Monterey Bay Aquarium Seafood Watch® ProgramSIZE:

Our Classic caviar has a small sized bead with a bold brown to black color and a briny yet delicate finish.Garnish Classic caviar on a variety of dishes like deviled eggs, seafood bisque, creamed vegetable soup or freshly fried potato chips with a homemade onion dip. Grab some California sparkling wine to round it all out.Ingredients: Farmed California White Sturgeon roe and fine sea saltAllergens: Fish, SturgeonContents: 96.5% Caviar, 3.5% SaltOrigin: Certified sustainably produced in Wilton, CAWhite sturgeon farmed in California in tanks is rated a Green Best Choice by the Monterey Bay Aquarium Seafood Watch® ProgramSIZE:

Classic White Sturgeon Caviar (1 oz)

California Squid Ink (FROZEN)

1lb. tub - add to any dish!

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!

Razor Clams

East Coast

Origin: FloridaCatch Method: Net caughtThe 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.

Origin: FloridaCatch Method: Net caughtThe 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!

Cleaned wild SF Dungeness Crab available by the pound.We've cooked &amp; cleaned Dungeness for your eating pleasure. Ready to eat as is, or with drawn butter; or tossed in a marinade and gently bake or boil to warm through!

Cleaned wild SF Dungeness Crab available by the pound.We've cooked & cleaned Dungeness for your eating pleasure. Ready to eat as is, or with drawn butter; or tossed in a marinade and gently bake or boil to warm through!

Clean and cooked SF Dungeness Crab (1#) 

Straight to you from Pier 45 SF

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

<h3>Venture Out of the Bay for a Deep-Sea Experience: Rockfish &amp; Dungeness Crab Adventure</h3> Escape the bay and embark on a thrilling deep-sea fishing trip along the rugged San Francisco coast. Target prized rockfish and Dungeness crab in the abundant waters just beyond the bay, with breathtaking views and exciting catches awaiting you.<h4>Trip Details:</h4><ul><li>Price: $310 per person or $1800 for a private charter (up to 6 people). Limit per person is 10 Dungeness Crabs &amp; 10 Rock Cod.</li><li>Minimum Requirement: A minimum of 3 people is needed to run the trip on the same day. Feel free to invite a friend or family member to join, or we can combine bookings to meet the minimum.</li></ul>This trip is hosted by Captain Matt Juanes, a seasoned local fisherman with years of experience on the San Francisco coast. While this is not a Water2Table trip, you can expect a personalized, memorable experience with expert guidance.<h4>Booking Your Trip:</h4><ul><li>Captain Matt will personally reach out to you via email or phone to confirm and finalize your reservation.</li><li>When booking, you’ll be able to specify your preferred date, and Matt will work with you to find the best time for your adventure.</li></ul>Whether you're a novice or a seasoned angler, this deep-sea experience offers a fantastic opportunity to explore the waters off the iconic San Francisco coast. Get ready for an unforgettable day on the water! Please note You must obtain a yearly or 1 day fishing permit to fish on the trip which can be purchased online.https://www.licenses.wildlife.ca.gov/internetsales/

Venture Out of the Bay for a Deep-Sea Experience: Rockfish & Dungeness Crab AdventureEscape the bay and embark on a thrilling deep-sea fishing trip along the rugged San Francisco coast. Target prized rockfish and Dungeness crab in the abundant waters just beyond the bay, with breathtaking views and exciting catches awaiting you.Trip Details:Price: $310 per person or $1800 for a private charter (up to 6 people). Limit per person is 10 Dungeness Crabs & 10 Rock Cod.Minimum Requirement: A minimum of 3 people is needed to run the trip on the same day. Feel free to invite a friend or family member to join, or we can combine bookings to meet the minimum.This trip is hosted by Captain Matt Juanes, a seasoned local fisherman with years of experience on the San Francisco coast. While this is not a Water2Table trip, you can expect a personalized, memorable experience with expert guidance.Booking Your Trip:Captain Matt will personally reach out to you via email or phone to confirm and finalize your reservation.When booking, you’ll be able to specify your preferred date, and Matt will work with you to find the best time for your adventure.Whether you're a novice or a seasoned angler, this deep-sea experience offers a fantastic opportunity to explore the waters off the iconic San Francisco coast. Get ready for an unforgettable day on the water!Please note You must obtain a yearly or 1 day fishing permit to fish on the trip which can be purchased online.https://www.licenses.wildlife.ca.gov/internetsales/

Crab/Rock Cod Fishing Trip Inquiry

Click for details

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

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

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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.  

OUR HOME DELIVERY IS TEMPORARILY CLOSED

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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