Ora King is to salmon as wagyu is to beef. The naturally high oil content in Ora King Salmon can be seen in the striking marbled fat lines within the bright orange flesh, instantly drawing comparison to Wagyu. Its mouthfeel is buttery and light, ideal for raw preparations.

Very Limited amount available each day - cut from large line-caught Alaskan Halibut.

Yellowfin Tuna Steaks: skin off & bloodline out.

Sushi Grade- This trout fillet is sustainably farmed in the fresh water springs near the foothills of Mt. Lassen in Northern California.

1 lb Sushi grade

Ike-Jime Whole Red Sea Bream comes scaled & gutted- Ready to Cook!

Can't promise live, but should be live. Will all be sorted and alive when leaving our warehouse. Local spot prawns are probably the tastiest treat we get from West Coast waters. Steam, saute or fry these incredible treats.

California farmed red abalone. Sushi-Grade. Delicious sliced thin raw or grilled over charcoal - a squeeze of lemon and you have a perfect dish.

Ingredients: Ginger, Water, Salt, Sugar, Vinegar

4oz - chunks (in container) Ingredients: Young Ginger, Water, Salt, Sugar, Vinegar Cut into small chunks.

200g (in container) Kinjirushi hon wasabi is 100% grated true Japanese wasabi with no added horseradish or mustard.

A classic table condiment found throughout Japan, Yakami Orchards Yuzu Kosho has become a secret ingredient of America’s finest chefs. Fresh Yuzu Zest is combined with Fresh Chilies, Sea Salt and Konbu Seaweed to create a bright, spicy flavor profile with a subtle Umami finish. Incredible as a rub on meat & poultry, a wonderful condiment with sushi, add a dab to marinades, salad dressings, soups or eggs, or even toss with pasta. A must try for any Japanese cuisine enthusiast. Available in red or green chili.

A classic table condiment found throughout Japan, Yakami Orchards Yuzu Kosho has become a secret ingredient of America’s finest chefs. Fresh Yuzu Zest is combined with Fresh Chilies, Sea Salt and Konbu Seaweed to create a bright, spicy flavor profile with a subtle Umami finish. Incredible as a rub on meat & poultry, a wonderful condiment with sushi, add a dab to marinades, salad dressings, soups or eggs, or even toss with pasta. A must try for any Japanese cuisine enthusiast. Available in red or green chili.

Live Maine Lobster. Roughly 1 lb each.

Live Maine Lobster. Roughly 1.5 lb each.

Live Maine Lobster. Roughly 1.25 lb each.

Live Maine Lobster. Roughly 2 lb each.

~4-5 oz each.

Wild Caught 10/20 Scallops (average 15pc per pound) from a MSC approved fishery. 100% untreated.

These wild-harvested clams from Hood Canal, WA are wonderful steamed and eaten out of the shell. These clams are perfect for pastas and for rice dishes like Paella. The meat is more delicate and bright than larger clams such as quahogs, but just as sweet with a nice briny finish.

Squid just landed at Moss Landing! Available for a day or two only. Please note, this is whole squid.

1/2 lbs Very low sodium picked Dungeness Crabmeat from the Pacific Coast. Cooked & ready to eat!

Spanish cooked Octopus Tentacles from the masters at Don Bocarte. Super tender and flavorful. Just heat up a cast iron pan or grill and get some nice char on it. Cut and serve.

CRAB CLAW CUTTER

The Toadfish Crab Claw Cutter was designed to cut evenly around crab claws in one step, keeping meat intact and shell fragments out. It allows you to create stunning presentations with lobster, blue, king, and dungeness crab claws. The precision spring-loaded jaws allow for fast and clean shell opening with no mess. Also, for every product sold, we will replant new oyster beds to help clean our coastal waters. Let’s Put ‘Em Back.

HERE'S HOW IT WORKS:

Flip open the locking hinge on the crab cutter. Place a crab claw into the open serrated jaws right above the crab claw joint. Slowly close the cutter around the claw until the serrated teeth create a perfect cut. Then slowly pull apart the claw revealing your intact crab claw meat.

OUR CRAB CLAW FEATURES:

Precision serrated cutter
Spring action design
Easy open lock
Ergonomically designed handle
Non-slip rubber grips
Full stainless steel construction

Rich, flaky, sweet white meat from nice large toothfish. Luxury fish from Korea.

Cut from the head of fresh halibut, halibut cheeks have a texture and flavor that resembles scallops. These sweet, flavorful pieces make a great appetizer or entrée. They are best with a light marinade and pan roasted. We love it served with a simple green salad and fresh herbs.

Winter skate wing - trimmed of skin and cartilage. Ready to cook!

Mediteranean Gilt Head Sea Bream. Farmed in Turkey

Hand-cut fillets. Clean, simple and easy to cook. Sold in 1 lb.

Pacific Coast Wild Rockfish Fillet - Also called Pacific Snapper. Skinless and boneless.

Rich white meat that's nearly impossible to overcook.

4.75 per portion - 2 pack 9.50. Cut into 6oz skin on portions. No bones. 12oz total.

Whole Farmed Branzino from Turkey. 1.5lbs each. Wonderful roasted whole.

2/3 fillets; together weighing ~7-8oz total.

Whole Farmed Branzino from Turkey: Each Branzino comes in at roughly a lb.

Just flown in from Boston - Monkfish is also known as the poor man's lobster.

Looking like a mini-Romaine, Little Gem Lettuce is a very versatile green. The leaves are strong enough to serve as wrap for Larb or other lettuce wrap. It can be a 'bun' for a Keto or low-carb burger or sandwich, and even holds up to grilling for a grilled vegetable platter. The inner leaves are perfect for a crudité platter because they are sturdy enough to pick up a dip (even a thick dip like guacamole or hummus), and the ridges and nooks are perfect to hold a vinaigrette for an elegant salad.