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All ProductsSeafood Directory

Learn more about the products we carry throughout the year.

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Fish

Close up of 4 Whole California Albacore. One heading is showing and the three other have the tail showing

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California Albacore

Tombo

There are six distinct stocks of albacore tuna across the Atlantic, Pacific, and Indian Oceans as well as the Mediterranean Sea. Though albacore is often found in grocery stores tinned, you can enjoy this fish pan-seared or even raw as poke! Fun fact! Tombo means “Dragonfly” in Japanese, a nod to the albacore’s long pectoral fins that can reach up to 30% of the albacore’s length! ‍

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Person holding Three Anchovies in palm of hand

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Anchovies

Anchovies play a vital role in the oceanic food web, largely as a food source for carnivorous fish and birds. They’re often seen tinned in the grocery store, sat atop a Caesar salad, or as the base to a pasta puttanesca. But, they’re an oily delight on their own too! There are two subpopulations on the West Coast. The Northern sub-population lives off Oregon and Washington state while the Southern sub-population lives off the coast of California to Baja California, Mexico.

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Two Black Cod fillets on skin side up and other skin side down both on ice

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Black Cod

Sablefish

Black Cod is a year-round option that is highly sustainable. It meets target population levels and is at no risk for overfishing. Black Cod can begin to reproduce at 5 years old, and can live to be more than 90 years old! What’s even cooler is that Black Cod isn’t even technically a cod. Rather, it is considered a groundfish with only one other species in its family. Black Cod was popularized by a Japanese chef in the 80’s after he served it with a miso marinade. Since then, the recipes for this tasty fish have remained simple yet prized, as the natural buttery flavor stands beautifully on its own. The best part? That butter flavor is provided by a high level of Omega fatty acids--fats that are actually heart healthy. Be sure to try some Black Cod today!

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skinless Black Snapper fillets on ice

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Black Snapper

Grenadier, Pacific Roughy, Rattails

At our Farmers’ Markets, we call Black Snapper Grenadier. It is also commonly referred to as “Pacific Roughy,” and if you’re a fan of the Orange Roughy, then you’re in luck. The name doesn’t lie; it tastes like the Orange Roughy’s smarter, better-looking, more sophisticated, Pacific cousin. We often suggest it to market customers who either aren’t sure they love fish (duh) or have children that are picky. It is mild, flaky, and delicious. UG-LY as heck though, man––what a fish! I’m not even going to post a picture on here it’s so ugly. In general, you can easily use any snapper recipe you enjoy for Grenadier. It has a bit of a finer smaller grain than most “Red Snapper” or Rockfish. This is part of what makes it so delicate and tasty, but it adapts to most snapper recipes just perfectly.

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Crew member holding whole Bonito fish. The blues and whites from the skin of the are reflecting

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Bonito

Pacific Bonito

Bonito is a delightfully flaky, oily fish that has no scales and is part of the mackerel family. You might be familiar with bonito flakes, a dried and smoked version of the fish that is commonly used in Japanese cuisine. But, this flavorful fish can be eaten whole, or as filets or steaks on the grill, simmered in flavorful marinade, or baked!

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Flounder stacked on top of each other in silver container

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Flounder

Starry flounder

Starry flounder is usually caught as bycatch from the halibut fishery. We sell these flounder to avoid wasting fish, but also sell halibut caught via rod and reel. Flounder has a delicate and slightly sweet flavor profile. You can’t go wrong when you pair it with its two best friends: lemon and butter!

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Three fillets of California Halibut sitting on ice

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California Halibut

This bottom-dwelling fish is caught year-round due to its steady population rates and high sustainability. Most often caught in the hook-and-line method, aka trolling lines, there is no concern for by-catch, leaving the Halibut to be the prize catch for commercial fishermen using long troll lines or sport fishermen exploring more shallow waters. No by-catch is a code for sustainability in terms of the ocean--the line method disturbs very little of the habitat under the water. Halibut is a light-flavor white fish that is best served poached, steamed, or sauteed. It takes on whatever flavor is added to it and is great for tacos, soups, or phyllo wraps. Halibut is also low-fat, and high protein, and is, therefore, a great protein to try for dinner tonight. And don’t worry, we support your Dad-jokes: Try some Halibut just for the hall-i-but! ‍

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Large cut of Pacific Halibut on ice

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Pacific Halibut

Alaskan halibut, Halibut

This bottom-dwelling fish is caught year-round due to its steady population rates and high sustainability. In Monterey Bay, Pacific halibut are most often caught in the hook-and-line method, aka trolling lines, so there is minimal concern for bycatch. Halibut is a lightly flavored white fish that is best served poached, steamed, or sauteed. Be careful not to overcook it though as it’s best soft and moist. Halibut takes on whatever flavor is added to it and is great for tacos, soups, or on its own with some herbs. Halibut is also low in fat and high in protein- so try some just for the hal-i-but! ;)

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Close up of Hans holding fillet of Kanpachi

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Kanpachi

Amberjack, Yellowtail, Kampachi

Raised off the coast of Hawaii, Kanpachi is a species of farm-raised yellowtail. When it’s harvested in the wild, it’s known as amberjack. Kanpachi gives us the best of both worlds: a steak-y texture with a buttery yet fresh flavor. This fish makes for a delicious crudo, a bright and citrusy ceviche, and or even a delicious grilled dinner, maybe with a mango salsa atop? Aloha!‍

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Crew member holding long fillet of blue Lingcod with skin side facing out

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Lingcod

Blue Cod, Green cod, Buffalo cod

Sometimes referred to as “Buckethead,” Lingcod has a large head and mouth with sharp teeth. Its flesh when raw is often blue and beautiful- like nothing you’ve seen before. The meat turns white when cooked- not to worry!

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Fresh Mackerel stacked on top of each other

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Jack Mackerel

Spanish mackerel, Scad mackerel

Jack mackerel is a fish that lives right in our backyard of Monterey Bay and all along the Eastern Pacific. This fish is silvery in color with spines along its dorsal (top) side. Its taste is similar to a sardine and its firm, oily meat makes for a perfect barbecued dish!

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Two Pacific Mackerel laying next to each other on ice

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Pacific Mackerel

Chub Mackerel, Spanish Mackerel

Mackerel is a delicious fish packed with omega-3 fatty acids. The easiest way to cook it is to leave it whole and grill or bake it in the oven. Mackerel has a firm texture (think canned tuna) and can be used in the kitchen almost any way! Use it as the protein in a salad, grill it with a side of vegetables and rice, or toss it in a sandwich with a lemon aioli.

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Person twisting Mahi Mahi in front of yellow flowers

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Mahi Mahi

Dolphinfish, Dorado

Mahi mahi is a beautiful, mildly sweet fish with firm white fillets. The flakes are large and moist so be sure not to overcook it. Mahi mahi is meaty and delicious on its own. But, it’s also the perfect canvas for the marinade of your choice! Enjoy it by itself with your favorite salsa and sides, or even in tacos.

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Crew member hold a whole Monchong fish in front of bright blue door

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Monchong

Sickle Pomfret

Monchong are medium-sized fish that have a highly transparent flesh with pinkish tones. They're firm in texture but not too tough or brittle––perfect for biting into!‍These deep-sea fish are usually caught at depth greater than 900 feet underwater, but sometimes get near seamounts. The average size for Monchong range anywhere from 4-25 lbs. ‍Monchong is a healthy and delicious fish that provides an excellent source of protein with low saturated fat and sodium levels. It also rich in niacin vitamin B6 , phosphorus, and selenium. The omega 3’s (DHA & EPA) found within Monchong can provide around 350 mg per 4 ounce serving.

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Ono facing skin side up on top of netted bag

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Ono

Pacific Wahoo, Kingfish

In Hawaiian, “ono” means “good to eat.” And boy, are they. Ono is firm with delicate-tasting, lean meat. Though it’s in the same family as the mackerel, it’s not nearly as oily or strong in flavor profile. Because ono has low-fat content, it can dry out quickly so make sure not to overcook.

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Crew member holding whole fillet of Opah in both hands

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Opah

Moonfish

Opah are not commonly caught so you’re in for a treat! It’s a fantastic source of protein and omega-3s with different cuts that range from the top loin that is red but turns white when cooked, to the fatty belly that is pink. It tastes somewhere between a tuna and a salmon with a rich and firm, fatty texture.

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Two thin fillets of Petrale Sole laying on ice

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Petrale Sole

Sole

Petrale Sole is caught with the bottom trawl method but is done so with careful modifications to avoid damaging any habitat. This method is most reasonably done on muddy ocean floors where Sole likes to hang out due to its muddy camouflage, away from delicate marine life. Similar in aesthetic to the Halibut, Sole is uniquely small--ranging in size from ½ lb to only 5 lbs! Sole is a bottom-dwelling, flatfish that even picky Grandma enjoys. Everything about it is delicate from its texture to its smell to its taste. Lightly breaded, pan-seared, or baked with lemon and capers, the sole is a culinary staple for those who want the benefit of seafood without the smell, or fishy taste. Paired with white wine and placed on a doily placemat, grandma will know you considered her delicate senses as you serve her this easy-to-prepare, yet delicious protein.

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Three Pompano on ice

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Pompano

Pompano is a type of fish that is known for its firm but finely flaked meat. The flesh of this fish is pearly white and has a moderate fat content. When cooked, the flesh of Pompano turns white. This fish has a sweet, mild flavor that makes it a popular choice among fish lovers.Pompano is found worldwide in warmer seas, sometimes also entering brackish waters This fish can weigh up to two pounds and can reach a length of 20 inches. Pompano is commonly used in restaurants because of its delicate flavor and fine texture. This fish can be cooked in a variety of ways, such as grilled, baked, sautéed, or fried.Pompano is a nutritious fish that is low in calories and fat but high in protein and omega-3 fatty acids. This fish is also a good source of Vitamin B12, niacin, phosphorus, and selenium. While pompano is available year-round, the peak season for this fish is from October to April. ‍

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Crew member with red apron holding sheet pan with ice and Rockfish with bright red skin on top of ice

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Rockfish (Skin-On)

Rock cod

Rockfish come in several different varieties including Vermillion, Black Gill, Canary, and more. While some are more rare than others, this is a fish that can be caught year round thanks to its sustainability. It was declared overfished in 2000, but the population was quickly rebuilt in 15 years, and target population levels were met in 2015, allowing Rockfish to be a safe, sustainable choice that is carefully monitored with U.S. regulations. Rockfish is a gateway fish. From a culinary standpoint, you cannot go wrong with it. It is perfect for tacos, ceviche, fish n chips, stews, the bbq, just about anything you can imagine! It has a light, flaky taste and is firm enough in texture to mix with ANY dish. Seriously, any dish. The versatility of this fish is a prize, as even “non fish eaters'' can find a dish worth appreciating made with Rockfish. Don’t believe us? Try it for yourself.

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Two whole rockfish greenish/orange color on ice

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Rockfish (Whole)

Rock cod

Rockfish come in several different varieties including Vermillion, Black Gill, Canary, and more. While some are more rare than others, this is a fish that can be caught year round thanks to its sustainability. It was declared overfished in 2000, but the population was quickly rebuilt in 15 years, and target population levels were met in 2015, allowing Rockfish to be a safe, sustainable choice that is carefully monitored with U.S. regulations. Rockfish is a gateway fish. From a culinary standpoint, you cannot go wrong with it. It is perfect for tacos, ceviche, fish n chips, stews, the bbq, just about anything you can imagine! It has a light, flaky taste and is firm enough in texture to mix with ANY dish. Seriously, any dish. The versatility of this fish is a prize, as even “non fish eaters'' can find a dish worth appreciating made with Rockfish. Don’t believe us? Try it for yourself.

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Three fillets of Salmon sitting on ice

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Coho Salmon

Medium Red Salmon, Silver Salmon

Coho is a scrumptious salmon with less oil content than King salmon. The meat has a mild flavor and flakes well when cooked. There are endless ways to enjoy Coho from a baked fillet on its own to a baked and flaked fillet, mixed into a salad!

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Two Coho Salmon Bellies on ice

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Coho Salmon Bellies

Medium Red Salmon, Silver Salmon

Coho is a scrumptious salmon with less oil content than King salmon. The meat has a mild flavor and flakes well when cooked. There are endless ways to enjoy Coho from a baked fillet on its own to a baked and flaked fillet, mixed into a salad!

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Crew member holding a whole side fillet Ivory King with an Ivory seater

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Ivory King Salmon

King Salmon, Chinook

Ivory king salmon is the same species as King salmon, but with a twist! King salmon are orangey to bright red in color from the crustaceans in their diet. Ivory king salmon eat the same prey, but lack the ability to process pigment! Thus, producing white filets. Only five percent of wild king salmon carry this trait and fishermen don’t know if they’ve caught Ivory king salmon until they’ve been filleted!

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Close up of Salmon on light colored wooden cutting board with peppercorns

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King Salmon

Chinook

If you’ve heard of seafood, it’s safe to assume that you’ve heard of salmon. King salmon is a fascinating species that are born in freshwater, migrates to saltwater, and then returns to its natal freshwater to spawn and end its days. The beloved salmon season is based upon this migration, typically opening around May and ending in the fall.‍Salmon fishing is highly sustainable and studied, making it a safe choice for protein. What does this mean? Each species is closely monitored for population and migration, which actually results in salmon season intermittently opening and closing to protect lower-populated species.The unique migration pattern of salmon lends a creamy, mild ocean flavor that is high in fats which makes it a great choice for novice to experienced cooks and home chefs alike. Try it on a cedar plank, the grill, or baked, smoked, broiled, seared, or raw. It’s delicious no matter how it’s prepared, and the high omega-3s in it will have your hair and nails shiny and thriving! Don’t love salmon filets but still want this benefit? Try the bellies with a spicy honey marinade, the collars in homemade stock, or the rib meat in a salmon-burger patty with aromatic spices. With so many options, there is no reason to sit this one out.

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A sigle King Salmon Collar sitting on ice with belly side (white part) of the fish facing up

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King Salmon Collars

Chinook

King salmon is a truly fascinating species of fish. Born in freshwater, they begin their life cycle by migrating to the open sea and then returning to the freshwater where they were born in order to spawn and eventually die. These fish are highly regarded by fishermen and chefs alike due to their superior quality. ‍The King Salmon collar is considered one of the best parts of the fish, with a delectably sweet and rich flavor that is also quite moist. Whether used in a recipe or simply enjoyed on its own, King Salmon collars are truly a delicacy that should not be missed! So why not go out and explore what King Salmon has to offer? You'll be sure to find yourself coming back for more!

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Sockeye Salmon on cutting board with small mound of slat, parsley, and peppercorns

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Sockeye Salmon

Red Salmon

Sockeye salmon are known for their blazing red skin that goes from blue in the ocean to red in rivers as they prepare to spawn. The name “sockeye” actually comes from “suk-kegh,” meaning red fish in the Coast Salish language of British Columbia. Sockeye is one of the smallest species of salmon, but special for its vibrant orange-red color. Sockeye meat is high in oil content with a firm texture that’s perfect for the grill and oven.

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Three Sand Dabs on top of ice and blue background

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Sand Dabs

Pacific Sand Dabs

Sand dabs are a local Monterey Bay commodity and actually a species of flounder! Lucky for us, this fish is easy to debone and cook with. Their taste is delicate and sweet, and the skin can be left on. Bread fillets and enjoy in a sandwich, or grill them with some veggies!

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5 (five) Sardines next to each other on ice

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Sardines

Pacific Sardines

Sardines are a healthy fish choice with one of the highest levels of omega-3 fatty acids and the lowest levels of mercury of any fish. They are also rich in calcium and vitamin D, which help support human bone health. Once they’re scaled and gutted, they can be consumed whole and are delicious pan-fried, deep-fried, or grilled with simple preparation like lemon and herbs.

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Crew member holding Angel Share in hand with bright red nails

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Pacific Angel Shark

Along the pacific coast, where the abundance of Angel Shark is especially high, locals have long enjoyed feasting on this firm, mild-flavored, versatile, and omega-rich fish. Whether you enjoy it grilled or in tacos, or simply fried up with a side of fries, Angel Shark is sure to please your taste buds and keep you coming back for more.

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Eight Silver Smelt stacked on top of each other all sitting on ice

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Silver Smelt

Surf Smelt

Silver smelt come from a specialized fishery in Northern California where fishers harvest the fish using dip nets. Get your hands on these fish because they’re crazy easy to enjoy! Silver smelt are eaten whole (don’t worry, the bones soften when cooked!) and make for the perfect finger food. Pan fry these little guys for an appetizer or snack that is crispy on the outside, and flaky and soft on the inside. Or, go the Norwegian route and dip these in a simple sauce made from olive oil, garlic, lemon, and parsley. Let us know what you think!

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Two Jack Smelt on ice

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Jack Smelt

Some describe the flavor of the Jack Smelt as being between that of a Perch and a Bonito, with meat firmer than a Seabass. It has an oily quality to it but not as oily as a mackerel. That oiliness is what gives the flesh its succulent flavor and makes it ideal for grilling, smoking, or even pan-frying. What's more, Jack Smelt are relatively small—usually only 10-12 inches in length—so they're perfect for those who don't want to deal with filleting a large fish.Jack Smelt are found in coastal waters all along the Pacific coast of North America, from California all the way up to British Columbia. They're most commonly caught using small hooks baited with pieces of shrimp, squid, or other small fish.At H&H you will find them gutted—we recommend cooking them within two days after purchasing.

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Fresh Market Squid stacked on top of each other

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Fresh Squid

California Market Squid, Pacific Loligo

Market squid is a treat for us living near Monterey Bay. Usually pre-frozen, squid is delicious fried up as calamari, thrown on the grill, or tossed into a pasta. Believe it or not, squid can also be eaten raw and is delicious! Fun fact: squid are harvested at night using bright lights that attract the squid to the ocean surface. If you spot boats lighting up Monterey Bay in the evenings, you’re likely witnessing squid vessels at work!

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Freshly cuts fillets of Steelhead stacked on top of each other

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Steelhead

Rainbow Trout, Redband Trout

Steelhead trout is part of the salmon family so you can cook it however you prepare salmon. Fun fact: Rainbow trout have two major life paths. If a rainbow trout migrates from the river to the ocean (anadromous), it becomes “Steelhead”. If a rainbow trout remains in rivers, or freshwater, for its entire life, we call it a rainbow trout. These two lifestyles result in adults that not only act differently but also look different.

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Freshly cut Swordfish with bright red bloodline siting on ice with orange buoys in background

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Swordfish

Billfish

Swordfish are predator fish with special muscles in their eyes to allow for deep-water hunting. This predator is caught either by the low-risk Longline method or by carefully monitored gillnets. If caught via gillnet, the gillnet must have large enough meshing that allows immature fish to escape. This monitoring is unique to the U.S., making origin an important aspect to consider when purchasing a Swordfish steak. If you love Swordfish, make sure it hails from U.S. waters. Swordfish is very steaklike, and can handle a multitude of marinades, but tastes amazing with minimal effort. Teriyaki, Miso, or just simple salt and pepper, this is a fish that is meant to shine. Hearty enough for the grill or broiler, Swordfish will have you questioning if you just enjoyed the surf or the turf. 

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Wooden board that is stained a dark brown

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True Cod

Grey Cod, Pacific Cod

You all know and love true cod. This is a go-to white fish for tacos and fish ‘n’ chips! Cod has lean meat that’s both flavorful and nutritious. It’s mild in flavor and delicate in texture with large, tender flakes. Because it’s lean, cod can become a bit dry if you overcook it. Our tip? Take the fish off heat when it begins to flake at the edges.

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Crew member holding a single bright red fillet of Bigeye Tuna in palm of left hand

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Bigeye Tuna

Ahi

Bigeye tuna are found in both the Pacific and Atlantic Oceans, but are most commonly caught in tropical waters like Hawaii where it’s referred to as “ahi.” Watch out though as ahi can also refer to Yellowfin tuna. Bigeye tuna have relatively high-fat content, making them delicious raw or cooked with the middle rare to medium rare. Fun fact! They can live up to 15 years and dive to deeper waters during full moons. ‍

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Small cut of red Bluefin Tuna on black slate board

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Bluefin Tuna

Bluefin tuna are beautiful, large, and powerful swimmers with dark red meat that is rich and buttery rich. Given its popularity with sushi chefs and restaurants, bluefin tuna have been in the media for overfishing concerns. The bluefin that H&H sources is caught sustainably using the rod and reel method, meaning that fish are caught one by one and with zero bycatch. The catch is minimal and supports local California fishermen. Enjoy this specialty, guilt-free!

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Crew member holding 2 (two) Bluefin Collars on on top of the other

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Bluefin Tuna Collars

Looking for something a little different to do with your tuna? Give Bluefin Tuna Collars a try! They're perfect for grilling or baking. Just be warned—they do require a little bit of work to get them ready to go. But we think they're worth it!These collars are chock-full of flavor, and they make a great addition to any meal. So if you're looking for something new to try with your tuna, give Bluefin Tuna Collars a shot. We promise you won't be disappointed!

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Close Up of Chutoro Chunk on ice

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Chutoro Block

Chutoro is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro.Bluefin tuna are beautiful, large, and powerful swimmers with dark red meat that is rich and buttery. Given its popularity with sushi chefs and restaurants, bluefin tuna have been in the media for overfishing concerns. The bluefin that H&H sources is caught sustainably using the rod and reel method, meaning that fish are caught one by one and with zero bycatch. The catch is minimal and supports local California fishermen. Enjoy this specialty, guilt-free!

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Close up of a single Chutoro Sashimi on ice with more slices of Chutoro Sashimi in the background

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Chutoro Sashimi

Chutoro is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro.Bluefin tuna are beautiful, large, and powerful swimmers with dark red meat that is rich and buttery. Given its popularity with sushi chefs and restaurants, bluefin tuna have been in the media for overfishing concerns. The bluefin that H&H sources is caught sustainably using the rod and reel method, meaning that fish are caught one by one and with zero bycatch. The catch is minimal and supports local California fishermen. Enjoy this specialty, guilt-free!

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Two Otoro Chunks slightly stacked on each other both sitting on top of ice

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Otoro Block

Chutoro is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro. Bluefin tuna are beautiful, large, and powerful swimmers with dark red meat that is rich and buttery. Given its popularity with sushi chefs and restaurants, bluefin tuna have been in the media for overfishing concerns. The bluefin that H&H sources is caught sustainably using the rod and reel method, meaning that fish are caught one by one and with zero bycatch. The catch is minimal and supports local California fishermen. Enjoy this specialty, guilt-free!

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Otoro Sashimi in bag sitting on top of ice

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Otoro Sashimi

Chutoro is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro. Bluefin tuna are beautiful, large, and powerful swimmers with dark red meat that is rich and buttery. Given its popularity with sushi chefs and restaurants, bluefin tuna have been in the media for overfishing concerns. The bluefin that H&H sources is caught sustainably using the rod and reel method, meaning that fish are caught one by one and with zero bycatch. The catch is minimal and supports local California fishermen. Enjoy this specialty, guilt-free!

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Dark red Yellowfin Tuna cuts sitting on top of each other

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Yellowfin Tuna

Ahi, Ahi tuna

While Yellowtail can be caught sustainably, knowing the origin is key. In the U.S., regulations require that the source of imported Yellowtail be carefully tracked and monitored. This is to avoid purchasing Yellowtail that has been caught via the purse seine method, a method that wreaks havoc on both ocean habitat and fish populations. When caught domestically, Yellowtail is under strict regulation to be caught via either longlines or troll line methods, which limit bycatch and offer a minimal threat to ocean habitats.

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Two fillets of White Seabass on ice with bright gray skin facing out

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White Seabass

King Croaker, Corvina

White seabass is a popular fish in California and known for its meaty, firm texture. Ours comes right from Monterey Bay! This fish has a mild flavor and low fat content that lends itself to almost any cooking method and acts as a canvas for many different ingredients. Fun fact: it’s one of Hans’s favorite fish to eat. Bonus fun fact: white seabass isn’t a seabass at all. It’s actually part of the croaker family, a group of fish named because the males make croaking noises!

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Two fillets cuts of Yellowtail one laying slight on top of the other. Both sitting on beige cutting board

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Yellowtail

Hamachi

Yellowtail are not only a popular commercial fish but also a favorite among sport fishers. They’re quick, explosive fighters that have firm, meaty flesh that’s high in omega-3 fatty acids and will stay succulent and moist when cooked!

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Shellfish

Clams flowing out of red netted bag

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Clams

Rock Cockles

The Pacific Littleneck clam is native to the Eastern Pacific and is the smallest size of clam. The littlenecks we sell are cultivated sustainably in the Pacific Northwest. They’re delicious steamed on their own, or toss in your favorite herbs, white wine, a cheeky knob of butter, or maybe even a bowl of pasta. They’re great in a New England-style chowder too or cioppino if you’re in the mood to feast!

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Live Dungeness Crab stacked on top of each other in dark blue bucket

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Live Dungeness Crab

Fun fact! This crab is named after the town of Dungeness, Washington, where it’s a prized shellfish. Dungeness crab is one of the most valuable fisheries on the West coast and also the most abundant crab in California. Its meat is tender and juicy with a sweet, mild taste. It’s honestly superb on its own, but you can also kick it up a notch with some lemon, herbs, and butter, or make your own crab cakes at home!

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Crew member of many orange, red, and black Rock Crab Claws in palm of hands

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Rock Crab Claws

Pacific Stone Crab

Our local rock crab claws are a special Monterey Bay treat; they’re cooked fresh and sold uncracked. Their meat is sweet, succulent, and tender and can be eaten as is, steamed to reheat, or if you can resist eating them right away, turned into crab cakes. You don’t want to miss out on these- get enough for the family so no one has to fight over a claw!

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Hans smiling white holding Live Spiny Lobster in front of face. Hans is wearing an orange and black jacket

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Live Spiny Lobster

California Spiny Lobster

California spiny lobsters are not as famous as the Maine lobster, and this is because they lack the large pincers (aka claw meat) of their Eastern relatives. California spiny lobster meat, however, is often deemed sweeter than the Maine lobster, and they’re a treat if you can get your hands on them. Right now, the market for spiny lobsters is largely in Asia with most spiny lobsters shipped straight to China from California. If we’ve got these local guys in our shop, give them a try and you just might get hooked!

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Mussels pouring out of bright orange colander with ice

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Mussels

Edible Mussels

U.S. Blue Mussels are farmed sustainably under state and federal regulations. The ones in our shop are cultivated in the Pacific Northwest and are a great source of protein and omega-3s. Mussels cook quickly (only a matter of minutes!) and you know they’re done when their shells open wide. Super diverse in the kitchen, mussels can be enjoyed on their own, in a stew, or even in pasta! A staple preparation is with white wine, garlic, butter, and lemon. Get crazy and add an herb, or sub out white wine for beer. Let us know your favorite way to prepare them!

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Shucked Oysters with caviar on ice with orange rose in the middle

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Oyster Platter

Looking for a fun and unique way to celebrate? Why not try our Oyster Platter! We offer 30 fresh, delicious oysters that you can enjoy with your friends and family. Plus, we have a variety of optional add-ons like Mignonette, Oyster Butter, Caviar, and more. So whether you're looking for a casual get-together or an elegant affair, our Oyster Platter is the perfect choice!

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Person Holding Bluepoint Oyster

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Blue Point Oysters

Initially grown in Blue Point, New York, Blue Point oysters now refer to various oysters that are grown across New York and Connecticut primarily, as well as Delaware, New Jersey, and Virginia. The famous Blue Points are refreshing and smooth, with a beautiful balance of sweetness and brine. Some say their aftertaste is almost "sparkling" from their light mineral taste.

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Point Reyes Oysters on ice

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Point Reyes Oysters

Really excited about this little guy, and I say little, because they are quite little. Pacific oysters generally are named after the inlet in which the oyster bed is grown. These are from Point Reyes, and we love getting the opportunity to have them as they're about as local as you can get. These oysters not very sweet. They're very salty, very briny, really like that hit of an ocean to the mouth when you have 'em. But they're delicious. Their size ranges from very small to medium.

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Gulf Prawns stacked on top of each other and siting on ice with orange buoys in background

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Gulf Prawns

Gulf Shrimp

Just as their name suggests, Gulf shrimp are harvested along the United States’ Gulf Coast where waters are warm and the fishery is managed sustainably- for example, specialized gear is used to avoid trapping turtles too. Jumbo shrimp are filling on their own, but also a treat with pasta or atop a salad!

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Pink Shrimp in plastic container next to a wooden spoon and red jar of sauce all sitting on ice

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Pink Shrimp

We sell already cooked pink shrimp that has been harvested in Oregon. Oregon trawl pink shrimp are one of the most sustainable shrimp operations worldwide. In fact, this fishery was the first shrimp fishery to be certified as sustainable by the Marine Stewardship Council. You can enjoy these on salads and open-faced sandwiches, mixed into pasta salad, or let them be the star of their own show in a shrimp salad! 

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Three Live spot prawns sitting on ice with red background

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Live Spot Prawns

Alaskan prawn, California spot prawn

We source our spot prawns right from Monterey Bay where they’re in peak season during the winter. When they’re not abundant locally, we source our spot prawns from Washington state. Enjoy these spot prawns pan fried with some garlic, butter, and lemon or steam them to bring out their natural flavors!

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House-Made Goodies

Two container with Salmon Burgers sitting on ice

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Salmon Burgers

Our fish burger patties are so delicious they’d make Spongebob jealous #KrabbyPatty. Our homemade patty lets the salmon shine while enhancing its flavors with the help of herbs and seasoning. Each tub comes with two servings that are ready to be shaped and thrown on a pan or even a grill. Lunch or dinner, ready in just minutes!

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Two containers of Tuna Burgers sitting on ice

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Tuna Burgers

Our fish burger patties are so delicious they’d make Spongebob jealous #KrabbyPatty. Our homemade patty lets the tuna shine while enhancing its flavors with the help of herbs and seasoning. Each tub comes with two servings that are ready to be shaped and thrown on a pan or even a grill. Lunch or dinner, ready in just minutes! 

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White Seabass Burgers in plastic container sitting on cutting board that has Panko crumbs

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White Seabass Burgers

King Croaker, Corvina

White seabass is a popular fish in California and known for its meaty, firm texture. Ours comes right from Monterey Bay! This fish has a mild flavor and low fat content that lends itself to almost any cooking method and acts as a canvas for many different ingredients. Fun fact: it’s one of Hans’s favorite fish to eat. Bonus fun fact: white seabass isn’t a seabass at all. It’s actually part of the croaker family, a group of fish named because the males make croaking noises!

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Three containers of Rockfish Ceviche one container is open with Ceviche pouring out and limes, cilantro, and parsley on the side

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Rockfish Ceviche

Ceviche is one of our favorite ways to prepare seafood. A crunchy blend of veggies with bright citrus and clean, fresh rockfish makes for the perfect light yet filling meal. Hans lets this product marinate so it’s ready to eat when you buy it!

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Person with bright green glove on scooping Squid Ceviche into container

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Squid Ceviche

Cooked with lime and grapefruit juices, our local Monterey Bay squid “cooks” without any heat and becomes oh so tender! They’re the perfect canvas for some spice from habaneros and crunchy veggies.

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White Seabass Ceviche in container with fork

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White Seabass Ceviche

King Croaker, Corvina

White seabass is a popular fish in California and known for its meaty, firm texture. Ours comes right from Monterey Bay! This fish has a mild flavor and low fat content that lends itself to almost any cooking method and acts as a canvas for many different ingredients. Fun fact: it’s one of Hans’s favorite fish to eat. Bonus fun fact: white seabass isn’t a seabass at all. It’s actually part of the croaker family, a group of fish named because the males make croaking noises!

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Container of Hawaiian Poke on light wood cutting board

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Hawaiian Poke

Dynamite Poke Ingredients: Fresh wild tunaCucumberGreen onionMayoSrirachaSesame oilSeasame seeds,Salt

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Salmon Poke in container on cutting board with freshly cut chives and cilantro on the side

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Salmon Poke

Our luxuriously creamy salmon pairs perfectly with crunchy cilantro and green onions. This mouthwatering poke strikes the savory-sweet balance with a kick of umami!

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Person holding Sweet Chili Shrimp Poke in plastic container

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Sweet Chili Shrimp Poke

Gulf Shrimp

Just as their name suggests, Gulf shrimp are harvested along the United States’ Gulf Coast where waters are warm and the fishery is managed sustainably- for example, specialized gear is used to avoid trapping turtles too. Jumbo shrimp are filling on their own, but also a treat with pasta or atop a salad!

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Two containers of Tuna Poke on container is opened with Poke spilling out and freshly cut chives

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Tuna Poke

Poke is a Hawaiian dish featuring local fish cut up in bite-sized pieces and seasoned with Asian flavors. Eat this on its own or make a more filling dish with rice and the veggies of your choice.

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Person with bagel in left hand spreading pink creamy Salmon Smear on white bagel with a gold knife

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Salmon Smear

We all know and love bagels and lox, a specialty you crave while in New York City. Lox, or cured salmon, is cream cheese’s best friend and we’ve made this duo even closer with our salmon smear.

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Crew member holding Seaweed Salad in white bowl, holding chopsticks in hand with sun shining through in the background

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Seaweed Salad

Seaweed Salad––Sesame oil, soy sauce, fish sauce, Chili sauce. A.k.a. Sriracha but I don’t think we should put that. Sesame seeds sugar seaweed and other goodies.

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Person holding Jumbo Shrimp Cocktail in plastic container

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Jumbo Shrimp Cocktail

Gulf Shrimp

Just as their name suggests, Gulf shrimp are harvested along the United States’ Gulf Coast where waters are warm and the fishery is managed sustainably- for example, specialized gear is used to avoid trapping turtles too. Jumbo shrimp are filling on their own, but also a treat with pasta or atop a salad!

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Close up of Shrimp Cocktail coming out of container with Parsley and Red Onion on the side

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Shrimp Cocktail

Shrimp cocktail is often see, as an appetizer with prawns or jumbo shrimp dipped in cocktail sauce. Hans makes his own take with small pink shrimp that’s pre-mixed with the cocktail sauce. It’s a brilliant rendition of the classic that’s ready to eat and perfect for a side or a full meal.

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Person holding Squid Salad in plastic container in front of ocean

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Italian Squid Salad

One of Hans' creations! This salad is super tasty and is made with fresh, local ingredients like Squid, Tomatoes, Red Onion, Parsley, Olive Oil, Salt, and Pepper.

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