Alaskan True Cod has a firm flaky texture, white color and mild flavor have proven ideal for a wide range of dishes. Because of its firm texture, it adapts well to most cooking methods. It can be baked, poached, steamed, sauteed, or deep-fried for fish and chips.

Alaskan True Cod has a firm flaky texture, white color and mild flavor have proven ideal for a wide range of dishes. Because of its firm texture, it adapts well to most cooking methods. It can be baked, poached, steamed, sauteed, or deep-fried for fish and chips.

Fresh Wild Alaskan True Cod

Fillets, Skin-off

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

Frozen

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 0.7 lbs)

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

Fresh Wild California Halibut

Fillet, Skin-on

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

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

Spanish Octopus (4-6 Lbs)

Frozen, Whole

Blue Crab Meat

Fresh, Wild

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 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 Dungeness Crabmeat is packed with a combination of claw, leg, &amp; body meat. All fully cooked &amp; ready to eat.West Coast Dungeness Crabs are rated as a Good Alternative from Monterey Bay Aquariums Seafood Watch program. Dungeness Crabs have healthy populations &amp; traps used have low by-catch.Sourcing info:HALLMARK FISHERIES, located in Charleston, Oregon, is one of the largest seafood production facilities on the Southern Oregon Coast.The Hallmark label, known for quality throughout its market area, can be found on such Pacific favorites as Dungeness crab, Fancy cocktail shrimp, Wild Troll salmon and various frozen products.

Fresh Dungeness Crabmeat is packed with a combination of claw, leg, & body meat. All fully cooked & ready to eat.West Coast Dungeness Crabs are rated as a Good Alternative from Monterey Bay Aquariums Seafood Watch program. Dungeness Crabs have healthy populations & traps used have low by-catch.Sourcing info:HALLMARK FISHERIES, located in Charleston, Oregon, is one of the largest seafood production facilities on the Southern Oregon Coast.The Hallmark label, known for quality throughout its market area, can be found on such Pacific favorites as Dungeness crab, Fancy cocktail shrimp, Wild Troll salmon and various frozen products.

Fresh Wild Dungeness Crab Meat

Cooked

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

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

Fresh Kampachi (Hawaiian Yellowtail)

Fillet, Skin-off

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)

Sea bream thrives in the clear, blue, Greek waters and is&nbsp;a top–quality fish&nbsp;with velvety texture, great-tasting and very nutritious, with an abundance of Omega-3 fatty acids.

Sea bream thrives in the clear, blue, Greek waters and is a top–quality fish with velvety texture, great-tasting and very nutritious, with an abundance of Omega-3 fatty acids.

Fresh Whole Sea Bream (Dorade)

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, Local 

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 

Large Fresh Dry Scallops (U12 size). Around 10 scallops per pound. Sashimi-grade from Maine

Large Fresh Dry Scallops (U12 size). Around 10 scallops per pound. Sashimi-grade from Maine

Fresh Wild Scallops-Large U12 size

Sashimi, U12 size (12 scallops per lb)

Lingcod is a lean, white fish, with a mild flavor profile similar to&nbsp;halibut&nbsp;or cod. Its flesh holds a medium-firm&nbsp;texture&nbsp;with large flakes. The raw flesh can on occasion have a blue-green shimmer, but it will disappear when cooked.

Lingcod is a lean, white fish, with a mild flavor profile similar to halibut or cod. Its flesh holds a medium-firm texture with large flakes. The raw flesh can on occasion have a blue-green shimmer, but it will disappear when cooked.

Fresh Wild Local Ling Cod

Ipswich clams are a legendary New England delicacy, famous for their tender meat and sweet, briny flavor. Also known as soft-shell clams or steamers, they are defined by their long necks and prized for their "whole belly". The town of Ipswich, Massachusetts, is widely celebrated as the birthplace of the fried clam. [<a href="https://historicipswich.net/2021/04/16/clam-stories/" target="_blank">1</a>, <a href="https://www.cassidysfishmarket.com/product-page/ipswich" target="_blank">2</a>, <a href="https://www.saveur.com/article/Kitchen/Ipswich-Clams/" target="_blank">3</a>, <a href="https://www.epicurious.com/recipes/food/views/fried-ipswich-whole-belly-clams-with-tartar-sauce-51201220" target="_blank">4</a>, <a href="https://www.youtube.com/shorts/tQ6kevSlp-Q" target="_blank">5</a>]Why They Are Unique<ul><li>The Mud Flats: The nutrient-rich mud and high salinity of the Essex County salt marshes are what give these clams their distinct, deeply sweet flavor. [<a href="https://historicipswich.net/2021/04/16/clam-stories/" target="_blank">1</a>, <a href="https://www.saveur.com/article/Kitchen/Ipswich-Clams/" target="_blank">2</a>]</li><li>Hand-Harvested: State regulations and local traditions dictate that these clams must be hand-harvested, preventing the shell damage that comes with commercial dredging. [<a href="https://www.saveur.com/article/Kitchen/Ipswich-Clams/" target="_blank">1</a>]</li><li>Whole Belly vs. Clam Strips: Unlike clam strips (which are cut from larger surf clams and are tougher), Ipswich clams are fried whole, yielding a juicy, rich flavor inside a crispy breading. [<a href="https://www.saveur.com/article/Kitchen/Ipswich-Clams/" target="_blank">1</a>, <a href="https://www.epicurious.com/recipes/food/views/fried-ipswich-whole-belly-clams-with-tartar-sauce-51201220" target="_blank">2</a>, <a href="https://www.youtube.com/shorts/tQ6kevSlp-Q" target="_blank">3</a>, <a href="https://www.nytimes.com/2002/08/21/dining/deep-fried-truth-about-ipswich-clams-no-matter-source-harvest-secret-classic.html" target="_blank">4</a>]</li></ul>How to Eat Them<ul><li>Fried: The regional preparation features the whole belly clam dipped in evaporated milk and lightly tossed in yellow corn flour, then deep-fried (traditionally in lard). [<a href="https://www.nytimes.com/2002/08/21/dining/deep-fried-truth-about-ipswich-clams-no-matter-source-harvest-secret-classic.html" target="_blank">1</a>, <a href="https://www.edibleboston.com/blog/2019/7/19/ipswich-fried-clams" target="_blank">2</a>]</li><li>Steamed: Known as "steamers," they are cooked in boiling water or broth. You pull off the skin on the rubbery neck, dip the clam in melted butter, and eat the whole thing. [<a href="https://www.foodnetwork.com/recipes/fried-ipswich-clams-with-fried-lemons-recipe-2118125" target="_blank">1</a>, <a href="https://www.saveur.com/article/Kitchen/Ipswich-Clams/" target="_blank">2</a>, <a href="https://www.epicurious.com/recipes/food/views/fried-ipswich-whole-belly-clams-with-tartar-sauce-51201220" target="_blank">3</a>, <a href="https://www.nytimes.com/2002/08/21/dining/deep-fried-truth-about-ipswich-clams-no-matter-source-harvest-secret-classic.html" target="_blank">4</a>]</li></ul>

Ipswich clams are a legendary New England delicacy, famous for their tender meat and sweet, briny flavor. Also known as soft-shell clams or steamers, they are defined by their long necks and prized for their "whole belly". The town of Ipswich, Massachusetts, is widely celebrated as the birthplace of the fried clam. [1, 2, 3, 4, 5]Why They Are UniqueThe Mud Flats: The nutrient-rich mud and high salinity of the Essex County salt marshes are what give these clams their distinct, deeply sweet flavor. [1, 2]Hand-Harvested: State regulations and local traditions dictate that these clams must be hand-harvested, preventing the shell damage that comes with commercial dredging. [1]Whole Belly vs. Clam Strips: Unlike clam strips (which are cut from larger surf clams and are tougher), Ipswich clams are fried whole, yielding a juicy, rich flavor inside a crispy breading. [1, 2, 3, 4]How to Eat ThemFried: The regional preparation features the whole belly clam dipped in evaporated milk and lightly tossed in yellow corn flour, then deep-fried (traditionally in lard). [1, 2]Steamed: Known as "steamers," they are cooked in boiling water or broth. You pull off the skin on the rubbery neck, dip the clam in melted butter, and eat the whole thing. [1, 2, 3, 4]

Ipswich Clams (Steamers, Soft Shell)-5 lb minimum

Special Order (3-5 days in advance)

Smoked Mussels

Salmon Burgers (Pack of 2)

Shrimp Burgers (pack of 2)

Smoked Rainbow Trout

Fillets

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

Fresh Wild California White Seabass is a thick, delicious fish. California White Seabass is caught off the Santa Barbara Coast, periodically coming north to San Francisco.&nbsp;White Seabass is mild flavored, with large flakes.&nbsp;Best on grill or broiled.&nbsp;Just add lemon.

Fresh Wild California White Seabass is a thick, delicious fish. California White Seabass is caught off the Santa Barbara Coast, periodically coming north to San Francisco. White Seabass is mild flavored, with large flakes. Best on grill or broiled. Just add lemon.

Fresh Wild California Seabass

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

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

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

Fresh Manila Clams from Washington

Fresh Manila Clams (Medium Size)

Live

Caviar, Salmon Roe

2oz Jar

We usually have extra trimming pieces that we can offer to your dog. No bones. Size will vary

We usually have extra trimming pieces that we can offer to your dog.  No bones. Size will vary

Fish Trimmings (for Dogs)

Fresh

Fresh Large Mediterranean Mussels from Salt Spring Island, British Columbia, Canada

Fresh Large Mediterranean Mussels from Salt Spring Island, British Columbia, Canada

Fresh Mediterranean Mussels (Large)

Fresh Littleneck Clams from Washington

Fresh Littleneck Clams (Larger Size)

Dungeness Crab (1.5 lbs approx.)

Frozen, Wild, Local

Tubes &amp; Tentacles separated &amp; cleaned

Calamari (2.5 lb)

Frozen, Cleaned

One Ocean Seafood

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-LaRocca SeafoodPickup hours 8am-11am onlyPlease text with eta 650-222-8685Here’s info for picking up seafood.&nbsp;We are behind fisherman's wharf, 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 LaRocca Seafood about halfway down. Park in Loading dock. Call/text on arrival 650-222-8685. Thanks! -Patrick

Fisherman's Wharf Pickup

South Bay 2

Pacifica

Mara

Order by 10pm for Next Day Delivery 

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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