Water2Table (3560 18th St)

12 oz bottle. Our favourite marinade for oily fish a classic for Monterey Black Cod. Here, we have sake, mirin, jalapeño, ginger, garlic, soy, scallion and sugar gently cooked down until silky and delicious.

5 oz bottle. Made with rice and champagne vinegars, kombu, dulse and smoked fish bones.

7 oz jar.

6 oz deli. Made from Clover dairy and whipped with shallot, garlic, white wine, lemon zest, parsley and chives.

5 oz.

Serves two people. Garnished with smoked tomato paste, crushed tomato, bay, thyme, garlic, butter, fish stock, peeled shrimp, and our ling cod and shrimp andouille.

One pint. Think unctuous savoury clams, bacon, white wine, celery, onion, yukon gold potato, bay leaf, clam stock and hot sauce.

Brined and hot smoked black cod, full belly farm marble potatoes, dijon mustard, kewpie mayo, sour cream, chives, scallions, parsley, horseradish, hot sauce, celery, grilled & pickled cucumber, topped with herb salad.

Our famous smoked salmon, glazed with brown sugar and soy. tacky, savoury and delicious.

Brined and hot smoked king salmon belly, cream cheese, sour cream, dijon, dill, chives, parsley stems, worcestershire, hot sauce, buttermilk, and butter.

Fillet per pound. Also known as sablefish, black cod is a deepwater fish with soft white, rich flesh. Flavour akin to chilean seabass, it is excellent roasted, broiled or smoked.

Fillet per pound. Harvested off the pacific, petrale sole is a common deepwater flatfish prized for its firm flesh and sweet, nutty flavour. It's fantastic roasted whole or dredged and lightly fried. An iconic california fish, you'll love this versatile fillet for any preparation.

Fillet per pound. One of our most popular products, San Francisco Bay hook and line 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.

Fillet per pound. Grade a swordfish loin, san diego landed. Perfect for roasting or grilling, this firm, white fleshed fish takes well to marinades and sauces.

Fillet per pound. 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. Fillets come boneless and trimmed, ready for the grill or pan.

Fillet per pound. Native broodstock rainbow trout raised in mountain river run-off at the base of mount lassen in the shasta cascade range. Flesh is firm in texture and rich in flavour. Great cured, smoked, steamed or roasted.

Native broodstock rainbow trout raised in mountain river run-off at the base of mount lassen in the shasta cascade range. Flesh is firm in texture and rich in flavour. Great cured, smoked, steamed or roasted.

Whole large. Also known as Sablefish, Black cod is a deepwater fish with soft white, rich flesh. Flavour akin to Chilean Seabass, it is excellent roasted, broiled or smoked.

Whole. A longtime pacific fishery, these beautiful, silvery/pink speckled fish are great panfried or roasted. Many folks eat them whole, enjoying their sweet flavor and medium firm texture.

One of our most popular products, San Francisco Bay hook and line 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.

Seriola rivoliana (commonly known as Almaco Jack) is a tropical pelagic whitefish found throughout the South Pacific. The flesh is firm, rich, and buttery with a flavor that some describe as a cross between Sablefish and Yellowfin.

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. Their striped bass Morone Saxatilis, also known in the wild as rock fish or stripers, are large fish with black stripes running along their silvery metallic sides.

King Salmon is renowned for its pleasing red colour, firm flesh and delicate texture. Many people consider King to be one of the most flavourful 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.

An east coast classic Monk is a favourite for direct-heat cookery. With a texture similar to lobster, it's the perfect compliment for more robust flavours and strong textures.

Seriola rivoliana commonly known as Almaco Jack is a tropical pelagic whitefish found throughout the South Pacific. The flesh is firm, rich, and buttery with a flavor that some describe as a cross between Sablefish and Yellowfin

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. Their striped bass Morone Saxatilis, also known in the wild as rock fish or stripers, are large fish with black stripes running along their silvery metallic sides.

King Salmon is renowned for its pleasing red colour, firm flesh and delicate texture. Many people consider King to be one of the most flavourful 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.

Atlantic halibut is the largest member of the flatfish family, with eyes on its grayish side and a white underbelly. Juveniles are found along the coast of Norway in relatively shallow waters, whereas full-grown Atlantic halibut usually stay at depths of 300 to 2,000 meters.

Hawaiian longline bigeye tuna. Fantastic for raw applications, as well as seared.

Grade #2 hawaiian longline bigeye tuna. Fantastic for cooked applications. Grading has to do with overall color and fat content.

Long Nose Skate is a unique by-catch from our Black Cod Fishermen. They are a super flavourful fish, with collagen rich flesh and unctuous flavour.

An east coast classic! Monk is a favourite for direct-heat cookery. With a texture similar to lobster, it's the perfect compliment for more robust flavours and strong textures.

Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half the year they grow in floating bags near the surface.

Bodega Bay Oyster Company is the new sister company and retail outlet for Point Reyes Oyster Company, a shellfish farm located in Tomales Bay. The farm consists of 92 acres of pristine, plankton-rich waters located in three distinct areas of Tomales Bay, as well as a sizable nursery operation in Bodega Bay. From the first bushel harvested over 30 years ago to our current production in excess of one million, thier mission is to bring you sustainably farmed shellfish while maintaining our standing as responsible community members and active stewards of the marine environment.

Sandy neck oysters are available seasonally, from early summer to mid-winter. They grow in the cooler waters of barnstable harbor in cages and bags off the ground, giving them a briny flavor and more delicate shell.

These Prince Edward Island (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.

From the oldest, commercial mussel farm in North America, these mussels have won international mussel taste contests and always tend to amaze! Rope culture grow out systems enable the mussels to grow to harvest size within one year. They typically spawn in the early spring and are therefore wonderful during the summer months and in to the winter. The fast growth rate in the nutrient rich waters insures a firm texture with a flavor sweeter than any other mussels, with not a trace of sand or grit. Since they grow so fast, the shells are thin and the meats are very full, yielding more mussels per pound and portions per pound than other mussels.

Savoury clams also called varnish clams, were unintentionally introduced to the Strait of Georgia, BC, in the late 1980's or early 1990's.

One of the most popular sizes of Quahogs, Littleneck clams are a brown, nearly oval-shaped bivalve mollusk with a thick, hard shell that protects the meat. The shell can grow to a width of 4 1/2 inches and is marked by rings or ridges that indicate the clam’s growth and age, which can be more than 30 years.

U10 Sea Scallops from the Mass/Maine Coastline. 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 Bays, but still delicious. Because these Sea Scallops are “dry,” they won’t exude water when cooking them. Pan ready for any special night

Live, hardshell Maine lobster, 1.25-1.49 lbs average.

With 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

With 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

Caviar Galilee, based in Israel, raise their sturgeon on an all-natural diet of plants and proteins, in pristine waters which originate from the Dan Springs. These idyllic conditions result in sturgeon that produce roe of spectacular quality and pureness.

Acipenser Baerii, traditionally from the major Siberian river basins now are being farmed in Warmia, the north-eastern region of Poland. These eco-friendly sturgeon are sustain-ably raised in a non-urbanized area of the country known as the “green lungs of Poland”. They are housed in breeding ponds which boarder the “Las Warminski” nature preserve of the Napiwodzko-Ramucka Forest, and are constantly supplied with crystal clear water from the Lyna River.

Wild USA white gulf shrimp, peeled and deveined.

Wild USA White Gulf Shrimp, Peeled and Deveined; 31/40 pieces per pound. Turtle Free.

Wild USA White Gulf Shrimp, Head-off, Shell On; 10/15 pieces per pound. Turtle Free.

25 and 30 pieces.

Organic cacao beans, cane sugar, dried shrimps, bonito furikake.

4 oz.