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

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 

You will receive 1-3 different types of fish to sample. Types are random, based on availability.

You will receive 1-3 different types of fish to sample. Types are random, based on availability.

Fresh Fish Sampler (1 lb)

Fresh

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

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)

Frozen Wild Local Sardines from Monterey (Uncleaned)

Frozen Wild Local Sardines from Monterey (Uncleaned)

Frozen Wild Sardines

Whole, Uncleaned

Many more Meat Products available by selecting this item and detailing what you're looking for. I will confirm availability &amp; price. Thanks!

Many more Meat Products available by selecting this item and detailing what you're looking for.  I will confirm availability & price.  Thanks!

Special Order Meat Products

Special Order

Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill.

Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill.

Fennel

Local, Organic

Little Gem Lettuce

Yellow Onion

Jewels have light orange skin, and are less intensely sweet than Beauregards, but can be used in many of the same recipes. These orange-fleshed sweet potatoes pack a lot of moisture, and take well to boiling, baking, and making into casseroles

Jewels have light orange skin, and are less intensely sweet than Beauregards, but can be used in many of the same recipes. These orange-fleshed sweet potatoes pack a lot of moisture, and take well to boiling, baking, and making into casseroles

Garnet Sweet Potato

Sharper and spicier than yellow onions, you’ll often see them raw, whether in salads, like Greek salad or kachumber, or alongside long-cooking braises. Soak them in ice water as you prep your other ingredients to make them extra crisp and rid them of some fierceness. The obvious draw to a red onion is its color, with a deep red hue that provides a nice contrast. In some cases, though, they may discolor and turn light ingredients, like eggs, potatoes, and beans, a blueish-gray.&nbsp;

Sharper and spicier than yellow onions, you’ll often see them raw, whether in salads, like Greek salad or kachumber, or alongside long-cooking braises. Soak them in ice water as you prep your other ingredients to make them extra crisp and rid them of some fierceness. The obvious draw to a red onion is its color, with a deep red hue that provides a nice contrast. In some cases, though, they may discolor and turn light ingredients, like eggs, potatoes, and beans, a blueish-gray. 

Red Onion

Nicely savoyed and glossy green or bronze leaves with stems of gold, pink, orange, purple, red, and white with&nbsp;bright, pastel, and multicolored variations.

Nicely savoyed and glossy green or bronze leaves with stems of gold, pink, orange, purple, red, and white with bright, pastel, and multicolored variations.

Chard, Bright Lights 

Dinosaur kale is a dark green leafy vegetable. Popular in Italian food, it's also called Tuscan kale or cavolo nero. The leaves are so hearty that, even when well cooked, they retain a wonderful firm texture, making it a great choice for braising or adding to stews. It's also sweeter and less bitter than other types of kale and packed with healthy nutrients.

Dinosaur kale is a dark green leafy vegetable. Popular in Italian food, it's also called Tuscan kale or cavolo nero. The leaves are so hearty that, even when well cooked, they retain a wonderful firm texture, making it a great choice for braising or adding to stews. It's also sweeter and less bitter than other types of kale and packed with healthy nutrients.

Kale, Dino

The fine smooth texture of the Nantes carrot makes it perfect for fresh eating, freezing or juicing!&nbsp;

The fine smooth texture of the Nantes carrot makes it perfect for fresh eating, freezing or juicing! 

Carrot, Nantes Bunch

A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, soft, and mealy, and it is suitable for baking, mashing, and french fries.

A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, soft, and mealy, and it is suitable for baking, mashing, and french fries.

Potato, Russet

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

This family run business selects the best anchovies available from either the local Mediterranean fleet or from the Cantabrian fleet on the Bay of Biscay where the fish is highly prized as well. Entirely processed by hand, the fish are cleaned and preserved in the finest salt for 3-6 months, after which time they are de-salted and fileted before being packed in pure olive oil. The magic that makes L’Escala anchovies like no others lies in this process. This product is one of the most prized of Catalonia, and is served in virtually every restaurant and home in the region.

This family run business selects the best anchovies available from either the local Mediterranean fleet or from the Cantabrian fleet on the Bay of Biscay where the fish is highly prized as well. Entirely processed by hand, the fish are cleaned and preserved in the finest salt for 3-6 months, after which time they are de-salted and fileted before being packed in pure olive oil. The magic that makes L’Escala anchovies like no others lies in this process. This product is one of the most prized of Catalonia, and is served in virtually every restaurant and home in the region.

Anchovies by De L'Escala

Family-Run, Hand-Processed

A French classic, Edmond Fallot's traditional dijon mustard is the original mustard that started it all. Still made from the same recipe, it is full of flavor and has just the right amount of spice. This classic piquant mustard is beautiful as a major spice or accompaniment to any meal. Use it on fish, chicken, pork, or in a sauce to brighten and enhance the natural tastes of any dish. NET WT 7.4 oz.

A French classic, Edmond Fallot's traditional dijon mustard is the original mustard that started it all. Still made from the same recipe, it is full of flavor and has just the right amount of spice. This classic piquant mustard is beautiful as a major spice or accompaniment to any meal. Use it on fish, chicken, pork, or in a sauce to brighten and enhance the natural tastes of any dish. NET WT 7.4 oz.

Mustard, Dijon Edmond Fallot

7.4 oz., Made in France

WHOLE GRAIN MUSTARDGolden State Pickleworks makes this in the traditional way, no fermentation necessary.&nbsp;It’s sort of a combination of whole grain and Dijon, as we use mustard powder in our recipe. 9 oz jarIngredients: yellow mustard seeds, brown mustard seeds, mustard powder, water, distilled white vinegar, honey, salt.

WHOLE GRAIN MUSTARDGolden State Pickleworks makes this in the traditional way, no fermentation necessary. It’s sort of a combination of whole grain and Dijon, as we use mustard powder in our recipe.9 oz jarIngredients: yellow mustard seeds, brown mustard seeds, mustard powder, water, distilled white vinegar, honey, salt.

Mustard, Whole Grain by Golden State Pickle Works

Local, Non-GMO, 9 oz.

Olive Oil and Sel Gris Flat Bread Crackers have a fantastic neutral flavor and crunch appeal. They compliment all cheeses and spreads and is a great palate cleanser. Using grey sea salt from France, this flat bread has trace minerals found only in natural sea salt. Made in Petaluma's beloved bakery Rustic Bakery.

Olive Oil and Sel Gris Flat Bread Crackers have a fantastic neutral flavor and crunch appeal. They compliment all cheeses and spreads and is a great palate cleanser. Using grey sea salt from France, this flat bread has trace minerals found only in natural sea salt. Made in Petaluma's beloved bakery Rustic Bakery. 

Crackers, Flatbread by Rustic Bakery 

Local, 6 oz

A pound of our hand-selected medjool dates, hand-packed at their prime in our signature! Kraft box. There are approximate 17-22 dates per 1 lb box. Unpitted. Box measures 4.75in x 6in x 2.25in. USDA organic. IMPORTANT - Storage and shelf life:&nbsp;To preserve the moisture and texture of our dates we recommend freezing (ideal, and keeps for up to 2 years) or refrigeration at a minimum (up to 2 months).&nbsp;Room temp only if cool and dry, and for not longer than a month ideally.&nbsp;We recommend back stock be kept frozen until needed.&nbsp;Dates are not necessarily perishable if stored longer in refrigeration or room temperature, but sugaring (sand like or large crystals on or under the skin) and dehydration of the dates can occur under these conditions.

A pound of our hand-selected medjool dates, hand-packed at their prime in our signature! Kraft box. There are approximate 17-22 dates per 1 lb box. Unpitted. Box measures 4.75in x 6in x 2.25in. USDA organic.IMPORTANT - Storage and shelf life: To preserve the moisture and texture of our dates we recommend freezing (ideal, and keeps for up to 2 years) or refrigeration at a minimum (up to 2 months). Room temp only if cool and dry, and for not longer than a month ideally. We recommend back stock be kept frozen until needed. Dates are not necessarily perishable if stored longer in refrigeration or room temperature, but sugaring (sand like or large crystals on or under the skin) and dehydration of the dates can occur under these conditions.

Medjool California Dates by Rancho Meladuco Date Farm

Organic, 1 lb.

Suzie's Organic Ketchup is the classic, essential ketchup for every family's table. This ORGANIC ketchup is completely local to the Northwest and is a MUST have! INGREDIENTS:&nbsp;Organic Tomato Concentrate (Water, Organic Tomato Paste), Organic Sugar, Organic Distilled Vinegar, Salt, Organic Onion Powder, Organic Spices.

Suzie's Organic Ketchup is the classic, essential ketchup for every family's table. This ORGANIC ketchup is completely local to the Northwest and is a MUST have! INGREDIENTS: Organic Tomato Concentrate (Water, Organic Tomato Paste), Organic Sugar, Organic Distilled Vinegar, Salt, Organic Onion Powder, Organic Spices.

Ketchup, by Suzie's 

Organic

The most common and widely produced type of miso in Japan is white miso. Aedan Miso is made using organic soybeans, sea salt, and organic rice koji. The sweet flavor of white miso is most suitable when used in soups, light sauces and condiments such as a salad dressings or marinade.Ingredients: Organic Rice Koji, Organic Soybeans, Sea Salt, Water

The most common and widely produced type of miso in Japan is white miso. Aedan Miso is made using organic soybeans, sea salt, and organic rice koji. The sweet flavor of white miso is most suitable when used in soups, light sauces and condiments such as a salad dressings or marinade.Ingredients: Organic Rice Koji, Organic Soybeans, Sea Salt, Water

White Miso by Aedan

Organic, 8oz

This fine oil is produced from organic olive groves on and neighboring the historic Le Corti estate south of Florence which are pressed in the property's mill. A proprietary blend which is selected and blended by us, this oil possesses the perfect balance of herbal and pepper notes for which Tuscan oil is known. It is rounded out with just a touch or riper, creamier oil from neighbors' groves for balance and richness. This is the house extra virgin olive oil at Berkeley's famed Chez Panisse.

This fine oil is produced from organic olive groves on and neighboring the historic Le Corti estate south of Florence which are pressed in the property's mill. A proprietary blend which is selected and blended by us, this oil possesses the perfect balance of herbal and pepper notes for which Tuscan oil is known. It is rounded out with just a touch or riper, creamier oil from neighbors' groves for balance and richness. This is the house extra virgin olive oil at Berkeley's famed Chez Panisse.

Olive Oil by Oliveti Corsini

Organic, 750ml

Master Salt Makers of The Finest Sea Salt Flakes These soft crunchy flakes have a fresh intensity and clean taste containing the perfect balance of natural minerals to enhance any dish. Using unique traditional methods, Maldon hand harvests these flakes to ensure they are simply perfect in both taste and texture.Salt makers born &amp; bred, have been hand harvesting this world famous salt flakes from the coastal town of Maldon since 1882.The Original Since 1882Curious Crystals of Unusual PurityLoved By Chefs The World Over100% Natural - HandcraftedMaster Salt MakersNon-GMOAll great food starts with a pinch Handcrafted in Small Batches

Master Salt Makers of The Finest Sea Salt FlakesThese soft crunchy flakes have a fresh intensity and clean taste containing the perfect balance of natural minerals to enhance any dish. Using unique traditional methods, Maldon hand harvests these flakes to ensure they are simply perfect in both taste and texture.Salt makers born & bred, have been hand harvesting this world famous salt flakes from the coastal town of Maldon since 1882.The Original Since 1882Curious Crystals of Unusual PurityLoved By Chefs The World Over100% Natural - HandcraftedMaster Salt MakersNon-GMOAll great food starts with a pinchHandcrafted in Small Batches

Maldon Sea Salt

Handcrafted, 8.5oz.

Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is traditionally brewed, preserving the ancestral methods of the mushiro koji process and yielding an exceptional shoyu. Master craftsmen thoughtfully age the shoyu in Japanese whisky barrels made from mizunara hard wood, a type of Japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.

Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is traditionally brewed, preserving the ancestral methods of the mushiro koji process and yielding an exceptional shoyu. Master craftsmen thoughtfully age the shoyu in Japanese whisky barrels made from mizunara hard wood, a type of Japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.

Shoyu, Mizunara by Haku

Master-Crafted, 375 ML.

Bold and fruity. Enjoy with crusty bread and goat cheese. Ingredients: Organic kalamata olives, organic red wine vinegar, organic garlic powder, organic capers, organic oregano, sea salt, citric acid (acidity regulator)

Bold and fruity. Enjoy with crusty bread and goat cheese.Ingredients: Organic kalamata olives, organic red wine vinegar, organic garlic powder, organic capers, organic oregano, sea salt, citric acid (acidity regulator)

Kalamata Olive Spread

Organic, 8.5oz

Crafted with pure, simple ingredients, and minimally processed for the best taste and culinary performance. No gums, thickeners, stabilizers, artificial ingredients, or coloring agents are ever used in our butter. You can taste the difference. Named “One of the Top Premium Butters in America” by Food &amp; Wine magazine, Straus Organic European Style Butter is a favorite among chefs. Made with only organic sweet cream, our butter is esteemed for its 85% butterfat content — exceeds both American (80%) and European (82%) standards — and a taste reminiscent of the sweet pasture grasses where our cows graze. The extremely low moisture of our butter results in flakier crusts that rise higher and brown more evenly when baking, as well as a higher smoke point when sautéing. The sweet, coastal pasture grasses our cows graze are high in beta-carotene, which gives our butter a rich, deep yellow. We make our butter European style — in small batches in our old-fashioned 1950s butter churn. This artisan style of making butter takes time, but it ensures the premium quality that comes from hands-on attention. We make about the same amount of butter in one week that a typical wholesale butter manufacturer makes in one hour.

Crafted with pure, simple ingredients, and minimally processed for the best taste and culinary performance. No gums, thickeners, stabilizers, artificial ingredients, or coloring agents are ever used in our butter. You can taste the difference.Named “One of the Top Premium Butters in America” by Food & Wine magazine, Straus Organic European Style Butter is a favorite among chefs. Made with only organic sweet cream, our butter is esteemed for its 85% butterfat content — exceeds both American (80%) and European (82%) standards — and a taste reminiscent of the sweet pasture grasses where our cows graze.The extremely low moisture of our butter results in flakier crusts that rise higher and brown more evenly when baking, as well as a higher smoke point when sautéing. The sweet, coastal pasture grasses our cows graze are high in beta-carotene, which gives our butter a rich, deep yellow.We make our butter European style — in small batches in our old-fashioned 1950s butter churn. This artisan style of making butter takes time, but it ensures the premium quality that comes from hands-on attention. We make about the same amount of butter in one week that a typical wholesale butter manufacturer makes in one hour.

Butter, Salted by Straus

Organic, European Style, 1 lb

Butter, UnSalted by Straus

Carmody highlights the buttery flavor and naturally golden color of rich Jersey cow milk.&nbsp;This amazing milk is produced by cows on neighboring dairies.&nbsp;The name Carmody comes from a road that winds through our coastal hills. Made in Petaluma, CA

Carmody highlights the buttery flavor and naturally golden color of rich Jersey cow milk. This amazing milk is produced by cows on neighboring dairies. The name Carmody comes from a road that winds through our coastal hills. Made in Petaluma, CA

Cheese, Carmody Jersey Cheese by Bellwether

Local, Hand-Made, 7oz.

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

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