The market.
Whole fish on ice, fillets hand-cut to order, and live shellfish in the tanks. The case changes with the boats, so call to ask what came in.
A field guide to the case
Local and imported, from fisheries and farms that work sustainably. Each tag says where it’s from.
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Ora King salmon
New Zealand
King salmon raised in the Marlborough Sounds. Rich, buttery and high in good fats.
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Glacier 51 toothfish
Heard Island, Australia
Patagonian toothfish caught in the Southern Ocean. Thick, white, mild fillets.
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Sushi-grade ahi
Yellowfin tuna
Graded to eat raw: poke, sashimi or a fast sear in a hot pan.
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Red abalone
Farmed in Cayucos
The shellfish Tony’s father dove for. Best sliced thin and cooked fast.
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Tsar Nicoulai caviar
White sturgeon, California
Roe from white sturgeon raised in California, for a party or a gift.
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Oysters
Farm-raised
The market names an oyster farm among its suppliers. Ask which oysters came in this week.
Some of their suppliers
- CleanFish Sustainably produced seafood
- Tsar Nicoulai Caviar from California sturgeon
- The Abalone Farm Red abalone from Cayucos
- Ora King King salmon from New Zealand
- oysterfarm.com Farm-raised oysters
- Glacier 51 Toothfish from Heard Island
Still swimming.
Live crab, lobster, clams and mussels wait in the tanks until you pick yours. Ask at the counter what’s in them today.
Buying for a crowd?
Locals, caterers and restaurants all buy their fish here. For a party or a big order, call ahead and ask what’s coming in this week.