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!

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!

Small whole anchovies covered with extra virgin olive oil. The delicacy of their
special natural flavor will surprise you - prepared the ''Sardines way." The
Brittany coast is home to the Gonidec family and their cannery, named after the
native seagulls, Les Mouettes d’Arvor. Their early focus on tuna and mackerel
preservation in 1959 has expanded to a broader range of offerings with the same
dedication with which the family began.

Be sure not to miss the selection of seafood rillettes using ingredients like
green peppercorn, mustard, herbs, and fresh cheese. The French coast never
tasted so good, nor has it ever been this accessible.

Anchovies in EVOO

Ready to eat!

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)

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!

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

Perfect for bagels or salads!

This squid is filled with its own tentacles by a hand made and delicate process.
Olive oil is added after, giving it delicious taste and texture.

Baby Squid in Olive Oil

Origin: La Paz, Baja MX

Farm Method: Ocean Pen

Baja 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.

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: 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: British Columbia, Canada

Catch Method: Open Ocean Pen

King Salmon is renowned for its pleasing red color, firm flesh and delicate
texture. Many people consider this salmon type to be one of the most flavorful
of the salmon species. Low in saturated fat and high in Omega-3 fatty acids,
Chinook salmon is a powerful protein package perfect for a healthy diet.

Fillets are sold skin-on, pin bones removed.

BC Creative King Salmon (Fillet)

Sashimi grade, skin-on

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"

Origin: California Coast Catch

Method: Hook and Line

A 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, 3lb. avg.)

Local bycatch!

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!

Cleaned wild SF Landed Dungeness Crab available by the pound. We cook these
''half-back'' crab in a flavorful bouillon & clean them in our W2T Kitchen!

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 Dungeness Crab (1#)

1# Cooked and Ready to Eat!

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!

From renowned Puglian producer, Olio De Carlo, this stone-crushed garlic extra
virgin olive oil is made by milling hand-picked Coratina and Ogliarola olives
simultaneously with fresh lemons. The resulting oil is incredibly aromatic and
truly natural in flavor. Try on grilled fish, steamed vegetables, with pesto,
drizzled over pasta salad and even ice cream.

Decarlo Lemon Oil (250ml)

Perfect on raw fish!

Our classic take on this Scandinavian specialty - rich, fatty salmon cured with
sea salt, sugar and fresh dill. After a brief rinse with gin, the gravlax is
hand sliced for your enjoyment. Pairs well with a strong mustard or a squeeze of
lemon.

Please eat within 3 days from purchase.




Ingredients

Sugar, salt, dill, gin

Dill Cured Salmon Gravlax (4oz.)

A delicate treat!

Alameda Zone

Contra Costa Zone

Marin Zone

Napa & Sonoma (+Vallejo & Benicia cities)

San Francisco Zone

San Mateo Zone

Santa Clara Zone

Gemini Bottle Co. - San Francisco

Beacon Coffee & Pantry - San Francisco

Delfina Pizzeria - Burlingame 

Delfina Pizzeria - Palo Alto

Berkeley Organic Market & Deli

Redfield Cider Bar & Bottle Shop - Oakland

Noosh - San Francisco

Pax Cellars - Sebastopol

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 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

<p>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.</p>

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 (175)