Individually Quick Frozen (IQF) Wild Gulf Shrimp, 21/25 shrimp per lb.

Wild Gulf Shrimp (Peeled & Deveined)

Individually Quick Frozen (IQF) Wild Gulf Shrimp, 16/20 shrimp per lb.

Wild Gulf Shrimp (Shell On/Head Off)

Frozen Wild Bay Shrimp, pre-cooked, ready-to-eat after thawing.

Wild Oregon Bay Shrimp

Fresh Littleneck Clams from Washington

Fresh Littleneck Clams

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

Fresh Wild Sea Scallops

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

King crab legs and claws arrive pre-cooked and frozen. Our crab is cooked shortly after it is caught. This ensures a delicious, fresh flavor that will have you feeling as if you just caught it and steamed it yourself. Pre-cooking also makes the process of enjoying King crab legs faster and easier for you at home.Heating pre-cooked crab legs only&nbsp;requires thawing the legs and then heating them in one of four&nbsp;ways. They are all quite fast and simple.&nbsp;You can choose from the following options:&nbsp;&nbsp; <h3>Grilled Frozen, Pre-Cooked King Crab Legs</h3>1. Heat your grill to 300 degrees.&nbsp;2. Brush the King crab legs generously&nbsp;with olive oil.&nbsp;3. Place the King crab legs on the grill and leave them for 3 - 5 minutes.&nbsp;4. Turn the legs over onto the other side and let them sit for another 3 - 5 minutes. Keep and eye on them to make sure they don't start to burn.&nbsp;5. Remove from the grill.&nbsp;6. Enjoy!&nbsp; <h3>Steaming Frozen, Pre-Cooked King Crab Legs</h3>1.&nbsp;Add two cups of water to a large&nbsp;<a href="https://www.amazon.com/Oster-Sangerfield-Set-Stainless-Steel/dp/B082X121V1?ref_=s9_apbd_omwf_hd_bw_b1DOh&amp;pf_rd_r=DWGZYHY5G2ERQ0NPQTT7&amp;pf_rd_p=3fffc9b1-b138-4bb5-919e-bb0e50ee09e1&amp;pf_rd_s=merchandised-search-11&amp;pf_rd_t=BROWSE&amp;pf_rd_i=289831" rel="noopener noreferrer" target="_blank" style="color: rgb(25, 121, 195);">steaming&nbsp;pot</a>&nbsp;and bring it to a boil. (A steaming pot has an insert that allows you to place meat and vegetables above the water.)2. Place the crab legs inside the steam pot insert and put that inside the pot above the water.You could also use a regular pot and place the crab legs inside of a metal collander, which you then place inside the pot above the boiling water.&nbsp;&nbsp;3. Cover the pot with a lid for 4 minutes. Add 4 minutes when cooking more than&nbsp;15 legs at a time, for a total of 8 minutes.&nbsp;&nbsp;4. Remove the crab legs from the pot. Check to make sure they are warm and heated through.&nbsp;5. Enjoy!&nbsp;&nbsp; <h3>Boiling Frozen, Pre-Cooked King Crab Legs</h3>1.&nbsp;Fill a large pot up half way with cold water.&nbsp;2. Bring the water to a boil.&nbsp;3. Once the water is boiling, add the crab legs. Turn the heat down to just above medium.&nbsp;4. Boil for&nbsp;4 minutes. Add 4 minutes when cooking more than&nbsp;15 legs at a time, for a total of 8 minutes.&nbsp;&nbsp;5. Remove the crab legs from the pot and rinse in cold water to stop them from cooking further.&nbsp;6. Enjoy!&nbsp; <h3>Baking Frozen, Pre-Cooked King Crab Legs</h3>1.&nbsp;Preheat your oven to 400&nbsp;degrees.&nbsp;2. Cover a rimmed&nbsp;baking&nbsp;sheet in&nbsp;tin foil&nbsp;to prevent sticking.&nbsp;3. Spread the crab legs out onto the pan in a single layer. None of the legs should overlap or rest on top of another.&nbsp;4. Add cold water to the pan until it is about 1/8 inch deep. This should result in a small amount of&nbsp;each&nbsp;crab leg being covered by water - as if they were just being lightly dipped in it.&nbsp;5. Place lemon and garlic, herbs, and desired seasonings into the pan.&nbsp;6.&nbsp;Cover the pan in tin foil and place it in the oven.&nbsp;7. Bake for&nbsp;4 minutes. Add 4 minutes when cooking more than&nbsp;15 legs at a time, for a total of 8 minutes.&nbsp;&nbsp;8. Remove the crab legs from the pan.&nbsp;9. Enjoy!&nbsp;&nbsp; <h3>Alaskan&nbsp;King Crab Legs&nbsp;</h3>Now all you have to do it enjoy luscious hunks of King crab meat. It's delicious on it's own, or you can serve it with lemon, butter, and your favorite seafood sauces. You could even add the meat to a seafood recipe, like crab cakes or crab mac &amp; cheese.&nbsp;

Alaskan King Crab Legs (1 lb)

Fresh Mussels from Prince Edward Island, Canada

Fresh PEI Mussels

You may choose from our Premium Selection or we will get the best available:Kumamotos, Kusshis, Shigokus, Blue Points, Beausoleil, Malpeque

Fresh Premium Oysters-Dozen

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 Wild Dungeness Crab Meat

Maine 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!

Maine Lobster Tails 6oz

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

Live Lobster (1.5 lbs)

Individually Quick Frozen Wild Head-on Gulf Shrimp. 10 shrimp per lb.

Wild Gulf Shrimp-(Head On)

Choose from our available Pacific Coast Oysters or we will get the best available:Miyagis (Local), Fanny Bays, Chefs Creek, and possibly more on request.

Fresh Pacific Coast Oysters-Dozen

These Fresh Cooked Dungeness Crabs are brought in by the Co-op of Pier 45 Fishermen in San Francisco, as well as independent fishermen from Half Moon Bay. Their season is short, so get them while you can! Enjoy them with a squeeze of lemon or a dab of tartar sauce; their soft, delicate, sweet flavor is truly special.

Fresh Cooked Local Dungeness Crab-Whole (1.5-2 lbs)

Fresh Cooked, Cracked, Cleaned Local Dungeness Crab

These Live Dungeness Crabs are brought in by the Co-op of Pier 45 Fishermen in San Francisco, as well as independent fishermen from Half Moon Bay. Their season is short, so get them while you can! Enjoy them with a squeeze of lemon or a dab of tartar sauce; their soft, delicate, sweet flavor is truly special.

Live Dungeness Crab-Local (1.5-2 lbs)

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

Fresh Mediterranean Mussels (Large)

Pre-shucked West Coast Oysters (40-50ct)

Smoked Scottish Salmon Lox from Santa Barbara Smokehouse

Cold-Smoked Scottish Salmon Lox

Smoked Sockeye Salmon Lox from Oregon Lox Company

Cold-Smoked Wild Sockeye Salmon Lox

Smoked Rainbow Trout

From Santa Barbara Smokehouse:Using fresh Atlantic salmon, our Oak Roasted hot smoked is succulently smoked and roasted to perfection at a high temperature with an open fire by burning oak logs. We carefully control the air flow to avoid dehydrating the salmon, creating a moist, flaky texture and a distinctivefull flavored salmon delicacy. Available sliced or in whole fillets our Oak Roasted hot smoked salmon is delicious served hot or cold.

Hot-Smoked (Kippered) Salmon

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

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

Fresh Rainbow Trout, Deboned &amp; Cleaned from Idaho.

Fresh Rainbow Trout (Whole Fish 8-10oz)

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

Fresh Wild Rock Cod

Fresh Wild California Halibut

Fresh Wild Coho Salmon from Alaska

Wild Alaskan Coho Salmon

Fresh Wild Tombo (Hawaiian Albacore)

Arctic char is a delicately flaky pink fish with a beautiful, nutty flavor. Char is often used as an alternative to salmon or steelhead trout – different species but very similar in texture and flavor.

Fresh Arctic Char

Fresh Salmon Heads

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 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 Seabass

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.

Fresh Wild Ling Cod

Fresh Wild Opah (Moonfish) from Hawaii

Fresh Wild Opah (Moonfish)

Bristol Seafood Hokkaido scallops are harvested off the island of North Hokkaido Japan, recognized as a premium scallop species for their sweet flavor and firmness.&nbsp;Hokkaido scallops are&nbsp;from a Marine Stewardship Council (MSC) certified sustainable fishery and listed as a Best Choice by Seafood Watch

Fresh Dry Hokkaido Scallops

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

Fresh Wild Swordfish

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

Fresh 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.

Fresh Wild Black Cod

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.

Wild Chilean Seabass

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.

Whole Bronzini (1 lb)

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

Fresh Salmon Collars

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

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

Fresh Kanpachi (Hawaiian Yellowtail)

Fresh Striped Bass

Fresh Hackleback/Paddlefish Caviar

Caviar, Hackleback/Paddlefish (Black Sturgeon)

Frozen Wild Local Sardines from Monterey (Uncleaned)

Frozen Wild Sardines

Caviar, Salmon Roe

Fresh Wild Mahi Mahi

Caviar, Osetra Sturgeon (White Sturgeon)

Fresh Catfish

While some people called it the Boston Squid, but the North Atlantic Loligo really belongs to Rhode Island. It’s not only the official state appetizer, but the fishery has brought and kept jobs and opportunities to the historic Port of Galilee for generations.Small, sweet, and delicate, Rhode Island Calamari has long been a favorite of foodies. As an Marine Stewardship Council (MSC) certified sustainable seafood, it’s poised to continue its reign as one of our post popular products.

Calamari (2.5 lb)

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)

Wild Alaskan Halibut. Available from March-December, Frozen-at-Sea Dec-March. Simple &amp; Delicious with lemon, butter &amp; garlic.

Wild Alaskan Halibut

Frozen Ahi Tuna steaks come in a vacuum sealed package, approximately 6-8oz. They can be thawed and eaten raw as sashimi, etc or seared in a pan.

Ahi Tuna Steaks (6 - 8 oz)

Our whole octopus is wild caught off of the coast of Spain, where they are considered a delicacy. The flavor is similar to sea scallops: delicate and slightly sweet.

Spanish Octopus (4-6 Lbs)

Calamari Steaks

Big bone that gets cut out of the belly of the fillets…lots of fat and flavor.

Salmon Wings

Cut from along the fish clavicle, right behind the gills. The collar runs from top to bottom (including stiff pectoral fins along the way), with especially rich meat along the belly, ending in a little fat cap. The cut is anchored to the collarbone, but once cooked it separates nicely--and with no smaller bones to navigate.

Chillean Seabass Collars 

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

Oyster Shucker

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)

Send a promo code to a friend to redeem on our online fish market. You will receive code after purchase via email. Choose earliest date for delivery of code.

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

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