Fresh Wild Local Albacore Tuna

Loin, Skin-off

Uniquely delicious &amp; filled with nutrients like Omega-3's, Fresh Wild King Salmon&nbsp;is both a wise and delicious choice. The troll fishery produces low-volume, high-quality product. Troll gear does not contact the ocean floor so it doesn’t impact habitat. Bycatch is also low and usually consists of other salmon species. King Salmon population is healthy, it is actively monitored and managers adjust regulations for these fisheries every year, and often in-season as well, according to changes in salmon abundance and other conservation considerations. Local Season runs from May-October.&nbsp;The salmon are fresh from the co-op of Fishermen at Pier 45 in San Francisco, &amp; also from fishermen in Santa Cruz, Half Moon Bay, Bodega Bay &amp; Fort Bragg. New Chilean/Patagonian Season has started in past few years during our off-season. Best prepared on grill, oven, or pan with sea salt &amp; any or all of these spices:&nbsp;Paprika, Dill, Mustard Seed, Onion Powder, Garlic Powder, Basil, Rosemary, Thyme, Marjoram, Black Pepper, Chili Powder Spray or coat with coconut or olive oil, including skin side to keep from sticking to grill.Preheat Grill/Oven/Pan to Medium High (375F)Place skin side down for 3-5 minutesFlip &amp; cook another 3-5 minutes (I let skin stay on grill then flip other side onto skin to protect from damage/loss of spices)Finish by flipping 1 more time.&nbsp;When ready, meat will be firm, turn opaque, &amp; bleed fat juices. Cut into thickest piece to see little or no red translucent color. Sashimi grade, so ok to undercook or recook if too raw.&nbsp;Add lemon &amp; salt to taste.

Uniquely delicious & filled with nutrients like Omega-3's, Fresh Wild King Salmon is both a wise and delicious choice.The troll fishery produces low-volume, high-quality product. Troll gear does not contact the ocean floor so it doesn’t impact habitat. Bycatch is also low and usually consists of other salmon species.King Salmon population is healthy, it is actively monitored and managers adjust regulations for these fisheries every year, and often in-season as well, according to changes in salmon abundance and other conservation considerations.Local Season runs from May-October. The salmon are fresh from the co-op of Fishermen at Pier 45 in San Francisco, & also from fishermen in Santa Cruz, Half Moon Bay, Bodega Bay & Fort Bragg. New Chilean/Patagonian Season has started in past few years during our off-season.Best prepared on grill, oven, or pan with sea salt & any or all of these spices: Paprika, Dill, Mustard Seed, Onion Powder, Garlic Powder, Basil, Rosemary, Thyme, Marjoram, Black Pepper, Chili PowderSpray or coat with coconut or olive oil, including skin side to keep from sticking to grill.Preheat Grill/Oven/Pan to Medium High (375F)Place skin side down for 3-5 minutesFlip & cook another 3-5 minutes (I let skin stay on grill then flip other side onto skin to protect from damage/loss of spices)Finish by flipping 1 more time. When ready, meat will be firm, turn opaque, & bleed fat juices. Cut into thickest piece to see little or no red translucent color. Sashimi grade, so ok to undercook or recook if too raw. Add lemon & salt to taste.

Fresh Wild King Salmon

Fillet, Skin-on, Washington 

Wild Black Cod is a very oily, buttery, delicious fish.&nbsp;Its real name is Sablefish, though some may call it butterfish.&nbsp;Prepared in Japanese restaurants with miso, mirin, &amp; sake marinade, it is also great marinated in teriyaki or soy sauce.&nbsp;Best sautéed, baked, or broiled. Black Cod comes from a small number of fishermen in Half Moon Bay, Fort Bragg &amp; occasionally Pier 45 in San Francisco.

Wild Black Cod is a very oily, buttery, delicious fish. Its real name is Sablefish, though some may call it butterfish. Prepared in Japanese restaurants with miso, mirin, & sake marinade, it is also great marinated in teriyaki or soy sauce. Best sautéed, baked, or broiled.Black Cod comes from a small number of fishermen in Half Moon Bay, Fort Bragg & occasionally Pier 45 in San Francisco.

Wild Black Cod Pieces (Frozen-Vacuum Sealed)

1-2 oz pieces (bite size)

3-4 oz pieces

One Ocean Seafood

Chilean sea bass&nbsp;has a rich, melt-in-your-mouth&nbsp;flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw&nbsp;Chilean sea bass&nbsp;is snow white. When cooked, the meat remains white, comparable in appearance to cod.

Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod.

Fresh Wild Chilean Seabass

Refreshed, Fillet, Skin-on

The&nbsp;Maine lobster&nbsp;has a very pronounced, succulent&nbsp;taste&nbsp;that is somewhat on the sweet side, although the meat is extremely low in sugars and carbohydrates

The Maine lobster has a very pronounced, succulent taste that is somewhat on the sweet side, although the meat is extremely low in sugars and carbohydrates

Live Lobster (1.5 lbs)

Fresh, Whole

Bronzini, also known as Mediterranean seabass, was one of the first types of fish to be farmed in Europe. It is a native species and there are small commercial fisheries targeting&nbsp;bronzini, but now almost all of the&nbsp;bronzini&nbsp;on the market are farm-raised.

Bronzini, also known as Mediterranean seabass, was one of the first types of fish to be farmed in Europe. It is a native species and there are small commercial fisheries targeting bronzini, but now almost all of the bronzini on the market are farm-raised.

Fresh Whole Bronzini

Cleaned & Scaled (1-1.3 lbs)

Local&nbsp;Rock Cod&nbsp;is caught near the Farallon Islands off the&nbsp;San Francisco&nbsp;Coast &amp; North along the Pacific Coast into British Columbia.&nbsp;Rock Cod&nbsp;is best on the grill, sauteed, baked, or broiled. It has a mildly sweet&nbsp;flavor&nbsp;with large flakes that are great for ceviche,&nbsp;fish&nbsp;tacos,&nbsp;fish&nbsp;n' chips

Local Rock Cod is caught near the Farallon Islands off the San Francisco Coast & North along the Pacific Coast into British Columbia. Rock Cod is best on the grill, sauteed, baked, or broiled. It has a mildly sweet flavor with large flakes that are great for ceviche, fish tacos, fish n' chips

Fresh Wild Rock Cod-Whole (1.5-3 lbs)

Fresh, Scaled, Cleaned

Fresh Maine Sea Scallops, shipped directly twice a week to Pier 45. Quick 4 minute sear with oil, salt &amp; pepper.

Fresh Maine Sea Scallops, shipped directly twice a week to Pier 45. Quick 4 minute sear with oil, salt & pepper.

Fresh Wild Sea Scallops

10/20 size

Wild Alaskan Halibut. Available from March-December. Simple &amp; Delicious with lemon, butter &amp; garlic. Nordic Halibut available in the off-season.

Wild Alaskan Halibut. Available from March-December. Simple & Delicious with lemon, butter & garlic. Nordic Halibut available in the off-season.

Fresh Alaskan Halibut

Wild, Fillet, Skin-on

Fresh Steelhead Trout from Columbia River, Washington. Characterized by their red flesh from natural pigments, rich flavor, and extremely high content of omega-3 fatty acids.

Fresh Steelhead Trout from Columbia River, Washington. Characterized by their red flesh from natural pigments, rich flavor, and extremely high content of omega-3 fatty acids.

Fresh Steelhead Trout

Fillet, Skin-on

New Zealand King salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients.King salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking.King salmon’s texture is buttery and soft due to its unique muscular structure. It cuts well, is light in the mouth and coats the palate appealingly, making it a pleasure to eat.

New Zealand King salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients.King salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking.King salmon’s texture is buttery and soft due to its unique muscular structure. It cuts well, is light in the mouth and coats the palate appealingly, making it a pleasure to eat.

Fresh New Zealand King Salmon

Scottish salmon are reared in extraordinary surroundings, areas of incredible natural beauty and seclusion. We have been farming salmon in Sutherland (North West Scotland Mainland) since 1999. www.lochduart.com

Scottish salmon are reared in extraordinary surroundings, areas of incredible natural beauty and seclusion. We have been farming salmon in Sutherland (North West Scotland Mainland) since 1999. www.lochduart.com

Fresh Scottish Salmon

Fresh Wild Swordfish caught between San Francisco &amp; Hawaii, often docking &amp; unloading at Pier 45.

Fresh Wild Swordfish caught between San Francisco & Hawaii, often docking & unloading at Pier 45.

Fresh Wild Swordfish

Steaks

Fresh Wild Ahi Tuna from Hawaii is often eaten raw or in poké. It is also excellent when seared quickly in a pan.

Fresh Wild Ahi Tuna from Hawaii is often eaten raw or in poké. It is also excellent when seared quickly in a pan.

Fresh Wild Ahi Tuna

Sashimi, Skin-off

Fresh Wild Petrale Sole is easy to prepare, delicious fish. Local Petrale Sole is caught near the Farallon Islands in San Francisco, in Fort Bragg, and North along the Pacific Coast into Southern Oregon. Petrale Sole is a thin, flaky, delicate, very mild tasting fish. Best sauteed, just add lemon or breadcrumbs.

Fresh Wild Petrale Sole is easy to prepare, delicious fish. Local Petrale Sole is caught near the Farallon Islands in San Francisco, in Fort Bragg, and North along the Pacific Coast into Southern Oregon. Petrale Sole is a thin, flaky, delicate, very mild tasting fish. Best sauteed, just add lemon or breadcrumbs.

Fresh Wild Petrale Sole

Fillets, Skin-off

Peruvian bay scallops&nbsp;are sustainably farm-raised in Sechura&nbsp;Bay,&nbsp;Peru. Divers gather these&nbsp;scallops&nbsp;from the sea floor, causing no damage to the environment and with no by-catch of other unwanted species. Sechura&nbsp;Bay&nbsp;lies at the edge of the Northern&nbsp;Peruvian&nbsp;Upwelling System (NPUS)

Peruvian bay scallops are sustainably farm-raised in Sechura Bay, Peru. Divers gather these scallops from the sea floor, causing no damage to the environment and with no by-catch of other unwanted species. Sechura Bay lies at the edge of the Northern Peruvian Upwelling System (NPUS)

Peruvian Bay Scallops

Frozen

Tubes &amp; Tentacles separated &amp; cleaned

Calamari (2.5 lb)

Frozen, Cleaned

Lobster Tails are the perfect additions to your celebration dinner. Boil it, grill it, or bake it, there's no wrong way to enjoy these beauties. Just don't forget the butter!

Lobster Tails are the perfect additions to your celebration dinner. Boil it, grill it, or bake it, there's no wrong way to enjoy these beauties. Just don't forget the butter!

Lobster Tails 5-6oz

Our whole octopus is wild caught off of the coast of Mexico. The flavor is similar to sea scallops: delicate and slightly sweet.

Our whole octopus is wild caught off of the coast of Mexico. The flavor is similar to sea scallops: delicate and slightly sweet.

Mayan/Yucatan Octopus (2-4 Lbs)

Frozen, Whole

Tako (Octopus) is daunting for those new to sushi or to making sushi as home. It looks strange to those unaccustomed to eating it, and has a chewy texture that requires thin slicing in order to be served as a sashimi dish. Tako is somewhat of an anomaly in the sushi world in that it is almost always boiled before consumption in order to bring out the faint flavors of the dish, and more important to tenderize the meat.

Tako (Octopus) is daunting for those new to sushi or to making sushi as home. It looks strange to those unaccustomed to eating it, and has a chewy texture that requires thin slicing in order to be served as a sashimi dish. Tako is somewhat of an anomaly in the sushi world in that it is almost always boiled before consumption in order to bring out the faint flavors of the dish, and more important to tenderize the meat.

Tako-Octopus Tentacle (3 Lbs)

Frozen, 1 ct

Frozen Ahi Tuna steaks come in a vacuum sealed package, approximately 0.70 lbs. They can be thawed and eaten raw as sashimi, etc or seared in a pan.

Frozen Ahi Tuna steaks come in a vacuum sealed package, approximately 0.70 lbs. They can be thawed and eaten raw as sashimi, etc or seared in a pan.

Ahi Tuna Steaks (approx 1 lb)

Frozen, Steaks, Sashimi

Frozen Ahi Poke Cubes are an easy way to quickly prepare a poke dish. Ready to eat raw or quickly seared in a pan.

Frozen Ahi Poke Cubes are an easy way to quickly prepare a poke dish. Ready to eat raw or quickly seared in a pan.

Ahi Poke Cubes (1 lb)

Frozen, Package

Individually Quick Frozen (IQF) Wild Gulf Shrimp, 21/25 shrimp per lb. Contains Sodium BiSulfate, a safe &amp; natural food additive to keep frozen shrimp from discoloration while frozen.

Individually Quick Frozen (IQF) Wild Gulf Shrimp, 21/25 shrimp per lb.  Contains Sodium BiSulfate, a safe & natural food additive to keep frozen shrimp from discoloration while frozen.

Wild Gulf Shrimp (Peeled & Deveined)

Frozen, 21/25 size

Individually Quick Frozen (IQF) Wild Gulf Shrimp, 16/20 shrimp per lb. Contains Sodium BiSulfate, a safe &amp; natural food additive to keep frozen shrimp from discoloration while frozen.

Individually Quick Frozen (IQF) Wild Gulf Shrimp, 16/20 shrimp per lb.  Contains Sodium BiSulfate, a safe & natural food additive to keep frozen shrimp from discoloration while frozen.

Wild Gulf Shrimp (Shell On/Head Off)

Frozen, 16/20 size

Individually Quick Frozen Wild Head-on Gulf Shrimp. 15 shrimp per lb.

Individually Quick Frozen Wild Head-on Gulf Shrimp. 15 shrimp per lb.

Wild Gulf Shrimp-(Head On)

Frozen, u15 size

Frozen Wild Bay Shrimp, pre-cooked, ready-to-eat after thawing. 250/350 shrimp per pound

Frozen Wild Bay Shrimp, pre-cooked, ready-to-eat after thawing. 250/350 shrimp per pound

Oregon Bay Shrimp

Wild, Frozen

Hamachi Collars (2 Collars, 4 pieces, approx. 1.5 lbs)

This is a great oyster knife. Comfortable wood handle for tight grip. Amaze your Friends! Made by Morty.

This is a great oyster knife. Comfortable wood handle for tight grip. Amaze your Friends! Made by Morty.

Oyster Shucker

Wood or Plastic Handle

San Francisco

Marin-North

Sonoma County

***This is a special delivery zone.. Delivery Tuesday-Thursday, your date may need to shift 1 day earlier or later depending on our schedule. We will confirm any changes with you. Thank You!***

West Marin

Peninsula

South Bay

East Bay

Marin-South

Pickup at Pier 45 Building B8-Sign says "S&amp;M Shellfish"Pickup hours 9am-11am onlyPlease text with eta 650-222-8685Here’s info for picking up seafood.&nbsp;Pickup 9am-11am if possible. I can leave in a cooler after that but everyone is gone by noon.&nbsp;We are behind fisherman's wharf. We're at S &amp; M shellfish. On pier 45. Take Taylor street all the way through the wharf. Veer left where Museé Mecanique is...then slight right to where all the semi truck trailers are. Look for S &amp; M shellfish about halfway down. Park in Loading dock. Call/text on arrival to me 650-222-8685

Fisherman's Wharf Pickup

South Bay 2

Pacifica

Mara

Seafood Shop under construction PLEASE EMAIL YOUR ORDER TO 1oceanseafood@gmail.com or text 650-222-8685

Fresh, local seafood, delivered from your local fishermonger from San Francisco's Pier 45/Fishermans Wharf.

Fresh, local seafood, delivered from your local fishermonger from San Francisco&#39;s Pier 45/Fishermans Wharf.

Yes! You can pick up at Pier 45, San Francisco. Please use the pickup option on the location blocker, or choose pickup during the checkout process.

Please order before 10pm the day before for next-day delivery. Visit our delivery zone page for details on delivery days to your area. 

You can make any changes or cancel your order up until 10pm the day before delivery or pick up. Please cancel your existing order and add in another order. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until midnight the day before desired pick up or delivery.

We deliver across SF, Marin, Petaluma, SF Peninsula, Portola Valley, Oakland, and others. Please visit our Delivery Zone page for specific details on cutoffs, delivery dates, minimum orders, and more!

One Ocean Seafood was started by Patrick Guyer in 2012, to serve the Bay Area with the best seafood available. The seafood sourced by One Ocean is truly fresh - with the bulk of fish being sold same-day after being filleted. Patrick&#39;s core values are quality, transparency, accessibility, fairness, and sustainability.

We start delivering at Noon.  Most orders arrive between 1-4pm.  Text Patrick at 650-222-8685 for a better ETA the morning of your delivery.

Have a question? We have answers. Here are some common ones: Do you offer pickup? Yes! You can pick up at Pier 45, San Francisco. Please use the pickup option on the location blocker, or choose pickup during the checkout process., When is the cutoff time for orders?  Please order before 10pm the day before for next-day delivery. Visit our delivery zone page for details on delivery days to your area. , Can I make changes to my order? You can make any changes or cancel your order up until 10pm the day before delivery or pick up. Please cancel your existing order and add in another order. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., Do you accept returns? We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until midnight the day before desired pick up or delivery., etc.

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