Miyagi Tomales Bay

Local Oyster

Founded in 1876, the Gentile pasta factory is one of the historic artisan factories that made Gragnano, the “City of Pasta,” famous throughout the world. Even today, the Zampino family preserves the traditional methods of craftsmanship using fine Italian semolina enhanced by the ancient, unique drying method.Gentile pasta is made using the exclusive Italian IGP grain, Senatore Cappelli, from the uncontaminated hills of Basilicata, which guarantees the constant quality of the raw material. The wheat is worked with skill and expertise using the traditional natural drying method and bronze die. This produces the characteristic flavor and tenacity of the pasta in each of the individual shapes.

Founded in 1876, the Gentile pasta factory is one of the historic artisan factories that made Gragnano, the “City of Pasta,” famous throughout the world. Even today, the Zampino family preserves the traditional methods of craftsmanship using fine Italian semolina enhanced by the ancient, unique drying method.Gentile pasta is made using the exclusive Italian IGP grain, Senatore Cappelli, from the uncontaminated hills of Basilicata, which guarantees the constant quality of the raw material. The wheat is worked with skill and expertise using the traditional natural drying method and bronze die. This produces the characteristic flavor and tenacity of the pasta in each of the individual shapes.

Gentile Linguine (500g)

Made in Gragnano, Italy - the “City of Pasta”

Covered with a marinade of muscadet wine and herbs, these mackerel fillets will satisfy the most delicate palates. 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.

Covered with a marinade of muscadet wine and herbs, these mackerel fillets will satisfy the most delicate palates. 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.

Mackerel in Muscadet Wine & Herbs

Ready to eat!

In Tunisia, this condiment is known as Piment H’rouss, meaning lightly crushed fresh peppers. Closely related to harissa, which is made from heavily crushed dried peppers, this version is traditionally consumed in the winter months. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.Ingredients: sweet piments, EVOO, garlic, organic sundried tomatoes, sundried piments, salt, spices

In Tunisia, this condiment is known as Piment H’rouss, meaning lightly crushed fresh peppers. Closely related to harissa, which is made from heavily crushed dried peppers, this version is traditionally consumed in the winter months. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.Ingredients: sweet piments, EVOO, garlic, organic sundried tomatoes, sundried piments, salt, spices

Les Moulins Mahjoub - Sweet Harissa (200g)

Great on roasted fish!

We have marinated the bellies, a delicious and fatty part of the fish, for you to have an easy affordable piece of fish for you at home! We have marinate them in our house soy Ginger Marinade! Order yours today! IngredientsSalmon, sake, mirin, jalapeño, ginger, garlic, soy, scallion. and sugar . AllergiesContains Gluten. Nut Free, Shellfish Free, Dairy Free.

We have marinated the bellies, a delicious and fatty part of the fish, for you to have an easy affordable piece of fish for you at home! We have marinate them in our house soy Ginger Marinade!Order yours today!IngredientsSalmon, sake, mirin, jalapeño, ginger, garlic, soy, scallion. and sugar .AllergiesContains Gluten. Nut Free, Shellfish Free, Dairy Free.

Ginger Soy Farm Raised Salmon bellies

1# of marinated fish!

From Starbird Mariculture in Tomales Bay, California, these local mussels are grown in floating barges. None of the product ever touches intertidal which results in a clean, full meat quality.

From Starbird Mariculture in Tomales Bay, California, these local mussels are grown in floating barges. None of the product ever touches intertidal which results in a clean, full meat quality.

Local Tomales Bay Mussels

Clean, full body meat!

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!

Mount Lassen trout, raised in the cold mountain run-off of the Shasta-Cascade range, is rubbed with maple syrup and shio koji, then hot smoked over applewood chips.Ready to eat, this premium smoked fish is great on toast, a garnish for salads, or eaten on its own. Ingredientsbrined and smoked trout, maple syrup

Mount Lassen trout, raised in the cold mountain run-off of the Shasta-Cascade range, is rubbed with maple syrup and shio koji, then hot smoked over applewood chips.Ready to eat, this premium smoked fish is great on toast, a garnish for salads, or eaten on its own.Ingredientsbrined and smoked trout, maple syrup

Maple Smoked Trout Fillets ( .5# average)

One of our most popular products that's hook &amp; line caught in the SF Bay, this halibut is as good as it gets - delicate, fine white flake meat that's 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.Please note: skin may be different colors depending on whether it's top or bottom fillet

One of our most popular products that's hook & line caught in the SF Bay, this halibut is as good as it gets - delicate, fine white flake meat that's 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.Please note: skin may be different colors depending on whether it's top or bottom fillet

SF Halibut (Fillet)

Hook & line caught!

Native Broodstock Rainbow Trout are creek-raised in mountain river runoff at the base of Mt. Lassen in the Shasta Cascade Range. The flesh is firm in texture and rich in flavor. Great cured, smoked, steamed or roasted.Note: pin bones are removed

Native Broodstock Rainbow Trout are creek-raised in mountain river runoff at the base of Mt. Lassen in the Shasta Cascade Range. The flesh is firm in texture and rich in flavor. Great cured, smoked, steamed or roasted.Note: pin bones are removed

Mt. Lassen Rainbow Trout (Fillet)

Sashimi grade, skin-on fillet

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 Bay Anchovies (Whole)

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

Origin: Half Moon Bay, FV Mr. MorganCatch Method: Scottish SeineContains bones, remove after cooking

Origin: Half Moon Bay, FV Mr. MorganCatch Method: Scottish SeineContains bones, remove after cooking

Half Moon Bay Chilipepper Rockfish (Fillet)

Skin-on fillet (contains bones, remove after cooking)

Origin: SFMethod: Hook and LineHook and line caught by small, independent fishers off of our shores. Fish are immediately slushed and bleed, before being hand packed in crushed ice. This is a truly special product, hyper local and seasonal delicacy. All fillets comes skin on, pin-bones removed. Whole fish are scaled, gilled and gutted.

Origin: SFMethod: Hook and LineHook and line caught by small, independent fishers off of our shores. Fish are immediately slushed and bleed, before being hand packed in crushed ice. This is a truly special product, hyper local and seasonal delicacy. All fillets comes skin on, pin-bones removed. Whole fish are scaled, gilled and gutted.

Marin Coast Wild King Salmon (Fillet)

California's iconic Wild King Salmon!

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.

Wild Monterey Squid 

Fresh, never frozen - UNCLEANED

Origin: Monterey, CaliforniaFarm Method: Intertidal cage grownAs part of a partnership with Monterey Abalone Company, we are excited to sell live 1/4lbs. Monterey abalone.To prepare: shuck abalone foot from shell, remove organs and head, rinse in fresh water and place foot in a bowl and refrigerate for one hour. While resting in the bowl, the foot is going to produce some body fluid, juices. Do not discard.After chilling, slice foot into steaks 1/4 inch thick slices. Place steaks into a zip loc baggie and tenderize by pounding, a few good whacks over every square inch on both sides. Put tenderized steaks back into the bowl with the juices. From here you can flour and sautee, grill or poach.

Origin: Monterey, CaliforniaFarm Method: Intertidal cage grownAs part of a partnership with Monterey Abalone Company, we are excited to sell live 1/4lbs. Monterey abalone.To prepare: shuck abalone foot from shell, remove organs and head, rinse in fresh water and place foot in a bowl and refrigerate for one hour. While resting in the bowl, the foot is going to produce some body fluid, juices. Do not discard.After chilling, slice foot into steaks 1/4 inch thick slices. Place steaks into a zip loc baggie and tenderize by pounding, a few good whacks over every square inch on both sides. Put tenderized steaks back into the bowl with the juices. From here you can flour and sautee, grill or poach.

Live Monterey Red Abalone (1/4lb. avg. each)

A unique local delicacy!

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!

We have these beautiful 16/20 Shrimp that we marinated in our louisana style BBQ marinade. This is a great addition to the grill, appetizer, or entree! IngredientsSpices, lemon, worcestershire

We have these beautiful 16/20 Shrimp that we marinated in our louisana style BBQ marinade. This is a great addition to the grill, appetizer, or entree!IngredientsSpices, lemon, worcestershire

BBQ Marinated 16/20 Shirmp

1# of marinated shrimp!

Origin: New Brunswick, CAHarvest Method: Tray raisedFarmed 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.

Origin: New Brunswick, CAHarvest Method: Tray raisedFarmed 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.

Atlantic Oysters

Perfect on the half shell!

Origin: California Coast Catch Method: Hook and Line Description: California's iconic Wild King Salmon. Hook and line caught by small, independent fishers off of our shores. Fish are immediately slushed and bleed, before being hand packed in crushed ice. This is a truly special product, hyper local and seasonal delicacy. All fillets comes skin on, pin-bones removed. Whole fish are scaled, gilled and gutted.

Origin: California Coast Catch Method: Hook and Line Description: California's iconic Wild King Salmon. Hook and line caught by small, independent fishers off of our shores. Fish are immediately slushed and bleed, before being hand packed in crushed ice. This is a truly special product, hyper local and seasonal delicacy. All fillets comes skin on, pin-bones removed. Whole fish are scaled, gilled and gutted.

WHOLE Wild CA King Salmon

10# Average

Note: final price adjusted with exact weight at invoicing.Origin: Mount Lassen, CAFarm Method: Creek RaisedNative Broodstock Rainbow Trout raised in mountain river run-off at the base of Mount Lassen in the Shasta Cascade Range. The flesh is firm in texture and rich in flavor. Great cured, smoked, steamed or roasted.

Note: final price adjusted with exact weight at invoicing.Origin: Mount Lassen, CAFarm Method: Creek RaisedNative Broodstock Rainbow Trout raised in mountain river run-off at the base of Mount Lassen in the Shasta Cascade Range. The flesh is firm in texture and rich in flavor. Great cured, smoked, steamed or roasted.

LARGE - Mt. Lassen Rainbow Trout (Whole, 5lb. avg.)

scaled, gilled & gutted.

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!

Origin: Vancouver Island, British ColumbiaFarm Method: Tumbled tray grownGrown in the productive waters of Deep Bay, British Columbia, Kusshi oysters are perfect for novice and experienced oyster aficionados. Japanese for “ultimate,” Kusshi's are just that with their small, gemlike shells. Their smooth shells are a result of constant tumbling perfected by Stellar Bay Shellfish.

Origin: Vancouver Island, British ColumbiaFarm Method: Tumbled tray grownGrown in the productive waters of Deep Bay, British Columbia, Kusshi oysters are perfect for novice and experienced oyster aficionados. Japanese for “ultimate,” Kusshi's are just that with their small, gemlike shells. Their smooth shells are a result of constant tumbling perfected by Stellar Bay Shellfish.

Kusshi Oysters

Pride of Canada!

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

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

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

Live Maine Lobster 

1.50lb. average - live, hardshell only!

Origin: Prince Edward Island (PEI), CanadaCatch Method: Rope culturedThese PEI mussels were rope grown in the ice cold Atlantic waters off of Canada's coast. Blue PEI mussels are the cleanest, and most evenly sized mussels available on the market, making them ideal for taste and also gorgeous presentation on the plate.Please note: we hand-sort every bag of shellfish to ensure there are no broken, damaged or dead mussels. Please ensure you remove any open or broken mussels prior to cooking.Storage: We recommend keeping mussels cold and damp. Placing them in a bowl or colander, with a damp towel overtop and ice above. Mussels cannot be left in any fresh water or they will die.

Origin: Prince Edward Island (PEI), CanadaCatch Method: Rope culturedThese PEI mussels were rope grown in the ice cold Atlantic waters off of Canada's coast. Blue PEI mussels are the cleanest, and most evenly sized mussels available on the market, making them ideal for taste and also gorgeous presentation on the plate.Please note: we hand-sort every bag of shellfish to ensure there are no broken, damaged or dead mussels. Please ensure you remove any open or broken mussels prior to cooking.Storage: We recommend keeping mussels cold and damp. Placing them in a bowl or colander, with a damp towel overtop and ice above. Mussels cannot be left in any fresh water or they will die.

PEI Mussels

Sold whole, live only in shell

Origin: West Coast Catch Method: Trawl Description: 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: Trawl Description: 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.

WHOLE West Coast Sand Dabs

Great Roasted Whole - Scaled, Gilled and Gutted

Origin: Sacramento Delta Farm Method: Recirculating Freshwater Pond Description: 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. Boneless smoked fillet are ready to eat!

Origin: Sacramento Delta Farm Method: Recirculating Freshwater Pond Description: 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. Boneless smoked fillet are ready to eat!

Smoked CA White Sturgeon

Brunch Ready!

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!

Grilling Oyster - Medium Pacific

Grill Ready

Origin: Qiandao Lake, ChinaFarm Method: Lake PensWith its generously sized grains and chocolate brown to dark amber color, Kaluga Hybrid is a fantastic caviar for the price.A hybrid of Amur River sturgeons Kaluga (Huso dauricus) and Schrenkii (acipenser schrenkii), this species produces a caviar with an incredible delicate and buttery flavor and sweet briny finish. If you like a firm grain Osetra then you will love this ecologically friendly farm-raised caviar.

Origin: Qiandao Lake, ChinaFarm Method: Lake PensWith its generously sized grains and chocolate brown to dark amber color, Kaluga Hybrid is a fantastic caviar for the price.A hybrid of Amur River sturgeons Kaluga (Huso dauricus) and Schrenkii (acipenser schrenkii), this species produces a caviar with an incredible delicate and buttery flavor and sweet briny finish. If you like a firm grain Osetra then you will love this ecologically friendly farm-raised caviar.

Golden Kaluga Hybrid Caviar (1oz)

Decadent & rich!

Yamaki Jozo is located at the foot of a beautiful mountain where they get the pristine spring water for making their shoyu. Produced from only Japanese-grown soybeans, wheat and natural sea salt. This beautiful, light, almost rose-colored shoyu delivers in every way. It is extremely well balanced, has mild saltiness, sweet fruitiness and is deep with umami.Note: please refrigerate once opened.

Yamaki Jozo is located at the foot of a beautiful mountain where they get the pristine spring water for making their shoyu. Produced from only Japanese-grown soybeans, wheat and natural sea salt. This beautiful, light, almost rose-colored shoyu delivers in every way. It is extremely well balanced, has mild saltiness, sweet fruitiness and is deep with umami.Note: please refrigerate once opened.

Yamaki Jozo Organic Soy Sauce (500ml)

Beautiful new label, same artisanal soy sauce

Origin: ItalyFarm Method: Spring FedColor: Dark, mostly black to grey, some brownish grainsFlavor: 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.

Origin: ItalyFarm Method: Spring FedColor: Dark, mostly black to grey, some brownish grainsFlavor: 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)

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 &amp; plum.

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 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.

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!

Hanamaruki's Liquid Shio Koji is a unique and convenient preparation of traditional shio koji. Hanamaruki makes shio koji, places it in a sake bag and then presses it to get only the enzyme-rich liquid which they have a patent for. You can use this to marinate meats, season broths or even add to meatballs or gyoza filling...basically, if you want to add umami to anything, use Liquid Shio Koji. That's why we call it liquid gold.To marinate a protein, add 8 to 10% of the weight of the protein in liquid shio koji. In other words, to marinate 100 grams of meat, add 8 to 10 grams of liquid shio koji.

Hanamaruki's Liquid Shio Koji is a unique and convenient preparation of traditional shio koji. Hanamaruki makes shio koji, places it in a sake bag and then presses it to get only the enzyme-rich liquid which they have a patent for. You can use this to marinate meats, season broths or even add to meatballs or gyoza filling...basically, if you want to add umami to anything, use Liquid Shio Koji. That's why we call it liquid gold.To marinate a protein, add 8 to 10% of the weight of the protein in liquid shio koji. In other words, to marinate 100 grams of meat, add 8 to 10 grams of liquid shio koji.

Liquid Shio Koji (500ml)

Great seasoning!

Our frozen IQF squid are sustainably caught in Monterey, CA. Squid has a firm, chewy texture and a mild, slightly sweet flavor that takes well to either super-quick cooking or long, slow braising. We love it grilled, fried, seared, or braised!Defrost in the fridge over night or in bowl of water.

Our frozen IQF squid are sustainably caught in Monterey, CA. Squid has a firm, chewy texture and a mild, slightly sweet flavor that takes well to either super-quick cooking or long, slow braising. We love it grilled, fried, seared, or braised!Defrost in the fridge over night or in bowl of water.

Monterey Squid (IQF)

Frozen, uncleaned

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>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)

Pick up hours are Monday 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

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&#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 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 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.

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 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. , etc.

All Products (140)

Miyagi Tomales Bay

Gentile Linguine (500g)

Mackerel in Muscadet Wine & Herbs

Les Moulins Mahjoub - Sweet Harissa (200g)

Ginger Soy Farm Raised Salmon bellies

Local Tomales Bay Mussels

Artisan Malt Vinegar

Maple Smoked Trout Fillets ( .5# average)

SF Halibut (Fillet)

Mt. Lassen Rainbow Trout (Fillet)

SF Bay Anchovies (Whole)

Half Moon Bay Chilipepper Rockfish (Fillet)

Marin Coast Wild King Salmon (Fillet)

Wild Monterey Squid

Live Monterey Red Abalone (1/4lb. avg. each)

Fish Heads

BBQ Marinated 16/20 Shirmp

Atlantic Oysters

WHOLE Wild CA King Salmon

LARGE - Mt. Lassen Rainbow Trout (Whole, 5lb. avg.)

Cortez Domestic Mullet Bottarga (4oz. package)

Kusshi Oysters

Fish Bones

Live Maine Lobster

PEI Mussels

WHOLE West Coast Sand Dabs

Smoked CA White Sturgeon

Sonoma Ling Cod "Baccala"

Grilling Oyster - Medium Pacific

Golden Kaluga Hybrid Caviar (1oz)

Yamaki Jozo Organic Soy Sauce (500ml)

Beluga Hybrid Caviar (125g)

CastelineS Noir Olive Oil (500ml)

CastelineS Mint Basil Olive Oil (250ml)

Liquid Shio Koji (500ml)

Monterey Squid (IQF)

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