One Ocean Seafood

Little Gem Lettuce

Local, Organic

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

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

Jewel Sweet Potato

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, Swiss

A subtropical plant that is grown for its knobby root, which is used as a&nbsp;seasoning&nbsp;in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green. It is food seasoning in most regions of the world, but it is especially popular in Asian and Indian dishes

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green. It is food seasoning in most regions of the world, but it is especially popular in Asian and Indian dishes

Ginger

Leeks are in the same vegetable family as onions and garlic. They taste sweeter and milder than onions. Leeks are made up of elongated, white bulbs with broadening and darkening green leaves at their tops.&nbsp;The bulb comes to an end at a point, often with roots still attached. The bulbs and lighter green leaves are edible and can be eaten raw or cooked. The darker green leaves are much tougher and along with the roots, should be removed before eating or cooking.

Leeks are in the same vegetable family as onions and garlic. They taste sweeter and milder than onions. Leeks are made up of elongated, white bulbs with broadening and darkening green leaves at their tops. The bulb comes to an end at a point, often with roots still attached. The bulbs and lighter green leaves are edible and can be eaten raw or cooked. The darker green leaves are much tougher and along with the roots, should be removed before eating or cooking.

Leeks

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

Yellow Finns (medium starch) have the best flavor of the all-purpose potatoes. These golden-yellow, creamy-textured potatoes are great for gratins or roasting.

Yellow Finns (medium starch) have the best flavor of the all-purpose potatoes. These golden-yellow, creamy-textured potatoes are great for gratins or roasting.

Potato, Yellow Finn

White cauliflower is&nbsp;the most common color of cauliflower, having a contrasting white head (also called "curd") surrounded by green leaves.

White cauliflower is the most common color of cauliflower, having a contrasting white head (also called &#34;curd&#34;) surrounded by green leaves.

Cauliflower, White

Large, half-long style French shallots with reddish-copper skin and white flesh. Very firm, and suitable for long storage through spring.

Large, half-long style French shallots with reddish-copper skin and white flesh. Very firm, and suitable for long storage through spring.

Shallot

Local, Organic, French

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, Baby Nantes Bunch

A true and popular Italian heirloom with stunning, apple-green heads that are superbly flavored. Its fractal form is a fascinating logarithmic Fibonacci spiral. This variety is widely grown in northern Italy. A must for many of the finest chefs.

A true and popular Italian heirloom with stunning, apple-green heads that are superbly flavored. Its fractal form is a fascinating logarithmic Fibonacci spiral. This variety is widely grown in northern Italy. A must for many of the finest chefs.

Cauliflower, Romanesco

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

Add gorgeous red color to potato salads, chips and fries with this early-season red potato. Developed by Colorado State University, Mountain Rose Potato has bright red skins and red flesh—and it delivers a nutritional boost with higher levels of antioxidants than regular white potatoes.

Add gorgeous red color to potato salads, chips and fries with this early-season red potato. Developed by Colorado State University, Mountain Rose Potato has bright red skins and red flesh—and it delivers a nutritional boost with higher levels of antioxidants than regular white potatoes.

Potato, Mt Rose

Acorn Squash 

The latest variety of winter squash that’s booming in popularity is delicata. You may have seen this butter-colored pinstriped squash popping up around the pumpkins and gourds at the market this season and wondered, what the heck is it? Is it ornamental or edible? Delicata squash (Cucurbita pepo)—also known as peanut squash, Bohemian squash, or sweet potato squash—is favored for its delicate, edible skin. No peeling required! So if you love the taste of butternut squash but don’t like the hassle of peeling that hard, impossible rind, delicata squash may be your new favorite.

The latest variety of winter squash that’s booming in popularity is delicata. You may have seen this butter-colored pinstriped squash popping up around the pumpkins and gourds at the market this season and wondered, what the heck is it? Is it ornamental or edible? Delicata squash (Cucurbita pepo)—also known as peanut squash, Bohemian squash, or sweet potato squash—is favored for its delicate, edible skin. No peeling required! So if you love the taste of butternut squash but don’t like the hassle of peeling that hard, impossible rind, delicata squash may be your new favorite.

Delicata/Honeyboat Winter Squash

Butternut Squash

Kabocha Squash

Adorable, serving size mini butternut with dark tan skin and great sweet flavor.

Adorable, serving size mini butternut with dark tan skin and great sweet flavor.

Butternut Honeynut Winter Squash

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&#39;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&#39;s also sweeter and less bitter than other types of kale and packed with healthy nutrients.

Kale, Dino

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"

Fisherman's Wharf Pickup

South Bay 2

Pacifica

Mara

Call/Text/Email with any questions 650-222-8685 or patrick@oneoceanseafood.com

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.