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Shellfish


SPECIALTY PRODUCTS

SHELLFISH, CAVIARS, CEPHALOPODS, SEAWEEDS, & MORE.

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Shellfish


SPECIALTY PRODUCTS

SHELLFISH, CAVIARS, CEPHALOPODS, SEAWEEDS, & MORE.

 SHELLFISH

Check Nightly List for Current Availability

OYSTERS

"Our Choice Oyster" Special- Ask for our "60 cent Oyster" (most likely from Washington)

CALIFORNIA- (120 per bushel)

MARIN MIYAGI OYSTER

Grow Location: Tomales Bay
Grow Technique: Rack & Bag

Flavor profile: Firm texture with briny, mineral rich flavor with a sweet melon finish.

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Humboldt KUMAMOTO OYSTER

Grow Location: Humboldt Bay                       
Grow Technique: Suspension Culture

Flavor profile: Firm yet creamy texture, rich in flavor with a hint of metallic flavor and a slight brine with a buttery-sweet, mildly fruity finish.

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Farm Direct- MORRO BAY GRASSY BAR OYSTER

Small & Medium

Grow Location: Morro Bay
Grow Technique: Suspension Culture

Flavor profile:  Strong, briny flavor followed by cucumber flavor and a lingering mineral finish

 

Washington- Farm Direct (120 per bushel)

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CHURCH POINT TUMBLER

Grow Location: Oakland Bay, Hammersley Inlet
Grow Technique: Tide tumble bag

Flavor profile: Delicate texture and full of mildly briny liquor with champagne notes and a melon and cucumber finish.

WIld ROCKY POINT OYSTER

Grow Location: Rocky Points are a wild oyster growing on the beaches at Sea Fresh Farms in Dabob Bay.
Grow Technique: Natural set, beach grown

Flavor profile:  Slightly briny, savory with a clean, sweet meat.

SUMMERSET OYSTER

Grow Location: Hood Canal #7

Grow Technique: Beach grown

Flavor profile: Briny liquor with hints of watermelon.

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HAMMERSLY OYSTER

Grow Location:  Hammersley Inlet

Grow Technique: Bag on beach then trasferred directly to beach for grow out

Flavor profile: mild saltiness, followed by what’s generally a full sweetness, and finishing with the fruity aftertaste

 

East coast- (100 per bushel)

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Malpeque (Crassostrea Virginica)

Grow Location:  Malpeque Bay, Prince Edward Island, Canada

Grow Technique: Bottom Cultured

Flavor profile: Delicate Texture, High brine with very crisp, lettuce like flavor and a clean, sweet finish

 
 

Mussels & Clams

PEI Mussels

Washington Med Mussels

Florida Littleneck Clams

Washington Manila Clams

Choose a category below for more information    

OYSTERS           CAVIARS          SEAWEEDS          OCTOPUS & SEPIA

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Octopus & Sepia


CEPHALOPODS

Octopus & Sepia


CEPHALOPODS

 

OCTOPUS & SEPIA 

Our octopus and sepia are caught in Spain by Spanish vessels and individually quick-frozen (IQF) on board to lock in freshness and taste.  They are then sent to Octopus Garden where they are thawed out, tumbled with ice and salt water to tenderize. After tenderizing they are packaged and refrozen resulting in a spectacular product that requires less cooking time and results in wonderfully tender meat.

 
 
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Octopus

Premium Octopus, 4-6 lbs each

Premium Octopus, 1-2 lbs, 5 lb or 10 lb trays

Baby Octopus, 8-12oz each, 5lb or 10lb trays

Pre-tenderized Octopus, IQF,  4-6lbs each

 
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sepia

Seppia (Cuttlefish), 8 oz + each


Baby Seppia, 2-4 oz each, 3 lb or 10 lb trays

 

Choose a category below for more information    

OYSTERS           CAVIARS          SEAWEEDS          OCTOPUS & SEPIA

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Caviars


CAVIAR

Caviars


CAVIAR

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Sea trout Roe 

Our Rainbow Trout (Oncorhynchus mykiss) is cold water raised in in Denmark. The size is smaller compared to salmon roe, with the same vibrant, translucent golden orange color. Flavorful yet more mild compared to salmon roe and the texture is firm with a satisfying “pop”

4.4 oz 

 
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Alaskan Chum Salmon Roe

 

Our Alaskan chum salmon roe is vibrant golden orange color with a large grain size comparable to a pearl. There is a mild brine, firm texture, and the recognizable strong flavor of salmon is complimented by a natural sweetness on the palate.

2 oz (FDA requires freezing before shipment)

 
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American White Sturgeon Caviar

Our American White Sturgeon Caviar is farm raised and harvested in Idaho. Sturgeon are fed a natural diet and raised in pristine artesian well water resulting in rich brown-black eggs exhibiting a creamy yet clean flavor and finish with a medium grain size. 

1 oz & 4.4 oz.

 
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Israeli Galilee Prime Osetra CAviar

Our Osetra Russian Sturgeon (Acipencer guldenstaedti) caviar is farm raised in Israel in pure waters from the melting snows of Mount Hermon in Israel. Brood stock of true wild Russian Osetra sturgeons are fed a natural diet of protein and plant foods resulting in a fruitful flavor with medium grain pearls, a firm texture, and a flavorful hazelnut finish. Caviar produced from each fish is hand packed separately and graded to flavor, color, taste and texture. This method assures that there are no mixtures of taste and keeps the production pure in flavor and quality.

1.06 oz

These caviars are available via a 3-day pre-order

Israeli Galilee Royal Osetra                    1.06 oz.- (Freshwater aquafarm)

Belgian Gold LAbel Osetra                    1.06 oz.; 4.4 oz.

Italian Giaveri Osetra                              1.06 oz.; 4.4 oz.- (Freshwater aquafarm)

German Osetra Supreme                       1.06 oz.; 4.4 oz.

Belgian Sterlet White Pearl                    1.75 oz; 4.4 oz. 

Belgian Gold Label Siberian                  1.06 oz.; 4.4 oz.

Italian Giaveri Siberian                           1.06 oz.; 4.4 oz.- (Freshwater aquafarm)

Choose a category below for more information    

OYSTERS           CAVIARS          SEAWEEDS          OCTOPUS & SEPIA

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Seaweed


SEAWEED

Seaweed


SEAWEED

 

Wild, Seasonally Diver-harvested California Seaweeds

 
 
 Photo Credit: Kevin Kelly

Photo Credit: Kevin Kelly

FUCUS- Spiral Wrack

Fucus (Fucus spiralis) grows in the rocky upper tidal zone. It has long spiraling leaves that end in little heart shaped bladders.  The bladders are full of flavor and alginate which makes them amazing for flavoring and thickening stocks and sauces. The leaves are crisp and mild when blanched and have a bright green glow. 

Product Form: Fresh & Frozen  

Seasons: Available all year

 
  Photo Credit: Kevin Kelly

 Photo Credit: Kevin Kelly

Cat's Tongue/Turkish Washcloth

Cat's Tongue (Mastocarpus papillatus) has an other worldly texture of it sand paper bumps and briny flavors that are surprisingly not very oceanic. This is one that you throw in with rough cut squash, garlic and onions in the sautee pan. In the winter, give it a quick fry, drizzle with olive oil and parmesan and a coal fired thin crust will march through your mind. 

Product Form: Fresh & Frozen  

Seasons: Spring - Summer - Fall

 
 Photo Credit: Kevin Kelly

Photo Credit: Kevin Kelly

chain bladder

Chain Bladder (Stephanocystis Osmundacea) lives in the deeper colder water of the Pacific where currents are high. Intricate branches and pod like bladders are both flavorful and make for beautiful presentation. It can be eaten raw but is best served lightly blanched and will turn a vibrant neon green. The uses in the kitchen are endless from salty or pickled bar snacks, a great addition to salads even baked into breads. 

Product Form: Fresh & Frozen  

Seasons: Spring; Summer; Fall

 
 Photo Credit: Kevin Kelly

Photo Credit: Kevin Kelly

Feather Boa floats

Feather Boa (Egregia menziesii) is a tough and leathery kelp that has pneumatocysts every few inches that float it up to the surface of the water. While the main parts of the kelp are not great to eat, these floats, picked one by one, are the olives of the ocean. Quickly blanch them for a crisp texture that pops when you bite them. Slice them into rings and garnish your fish tacos. Brine them to garnish your martini.

Product Form: Fresh & Frozen  

Seasons:  Spring; Summer; Fall

 
  Photo Credit: Kevin Kelly

 Photo Credit: Kevin Kelly

giant kelp

Giant kelp (Macrocystis pyrifera) thrive on the nutrient rich upwellings along the California coast. Every part of Giant kelp is edible and has amazing flavor and sweetness to it. This kelp can blanched, fried, grilled, smoked, as a salad, wrap, or used to steam fish.

Product Form: Fresh 

Seasons:  Spring; Summer; Fall

 
 Photo Credit: Kevin Kelly

Photo Credit: Kevin Kelly

Mermaid's Hair/red Ogo/limu

Red Ogo (Gracilaria spp.) is foraged in calm water found along the Sonoma and Marin Coasts. Most often it is served raw to highlight it's crisp texture and subtle briny flavor. It can also be pickled, fermented in kimchi, and lightly dressed in salads, or used a thickening aid for stocks and sauces. 

Product Form: Fresh & Frozen

Seasons:  Fall; Winter; Spring

 
  Photo Credit: Kevin Kelly

 Photo Credit: Kevin Kelly

Nori

Fresh nori (Pyropia Spp.) has a very subtle flavor with a hint of sweetness. It does well raw, blanched, fried, used to flavor stock, or as a thickening agent in ice cream. Nori turns bright green when cooked.  

Product Form: Fresh & Frozen

Seasons:   Spring; Summer; Fall

 
 Photo Credit: Kevin Kelly

Photo Credit: Kevin Kelly

dwarf rock weed

Dwarf Rock Weed (Pelvetiopsis limitata) grows on rocks in the upper tidal zone. Flavors are lightly brine with a crunchy texture. Blanching turns it bright green and enhances it's crunchy texture. 

Product Form: Fresh & Frozen

Seasons: Fall; Winter; Spring

 
 Photo Credit: Kevin Kelly

Photo Credit: Kevin Kelly

seapalm

Seapalm (Postelsia palmaeformis) can only be found in the cold rocky water on the West Coast in the impact zone of the waves traveling across the Pacific. Seapalm is an annual seaweed and completely dies back and regrows each year. The flavor is sweet with a light brine and the texture of the ribbed fronds make it a versatile option. 

*** Seapalm is protected and CANNOT be harvested unless your are licensed by the State of California to do so. If you happen to find some Seaplam, please DO NOT disturb it. 

 

Seasons: Summer; Fall

Choose a category below for more information    

OYSTERS           CAVIARS          SEAWEEDS          OCTOPUS & SEPIA