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Meet… California Halibut.
This is one of the most versatile and popular fish in America. It's a slightly delicate and flaky white meat fish which can be baked, poached, broiled, grilled or pan-fried.
Skin-on Fillets | Sold in 2 pound increments
Up to 5 days in the refrigerator and can be frozen.
Water2Table
Joe and his wife Andi Conte own the small company located on the Fisherman's Wharf in San Francisco. They started the company because they saw an opportunity to support the small hook and line boats landing exceptional products. Water2Table quickly became a favorite supplier for quality focused Chefs in SF and throughout Napa Valley. COVID created an opportunity for the general public to learn what exclusive Bay and Napa Area restaurants have know for decades: If Water2Table doesn't have it you probably don't want want it! Water2Table focus is on local hook and line fisheries. They work with small boats landing premium fish which are offloaded directly from fishermen and their local receivers.
San Francisco, CA
California Halibut - Northern California
San Francisco, CA
Sale price$94.99
for 2 lbs
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Meet… California Halibut.
This is one of the most versatile and popular fish in America. It's a slightly delicate and flaky white meat fish which can be baked, poached, broiled, grilled or pan-fried.
Skin-on Fillets | Sold in 2 pound increments
Up to 5 days in the refrigerator and can be frozen.
Water2Table
Joe and his wife Andi Conte own the small company located on the Fisherman's Wharf in San Francisco. They started the company because they saw an opportunity to support the small hook and line boats landing exceptional products. Water2Table quickly became a favorite supplier for quality focused Chefs in SF and throughout Napa Valley. COVID created an opportunity for the general public to learn what exclusive Bay and Napa Area restaurants have know for decades: If Water2Table doesn't have it you probably don't want want it! Water2Table focus is on local hook and line fisheries. They work with small boats landing premium fish which are offloaded directly from fishermen and their local receivers.
San Francisco, CA
Prepare & care
William M.
Black cod.. felt like I was at Nobu!!
Richard R.
The fish tasted great. I would prefer, rather than a filet from a small fish, a thicker portion from a bigger fish or a 4 pound filet from one fish. Is there a safety issue with bigger fish? Or a taste difference? Here on the MS Gulf Coast, our flat fish is the flounder.
Leif C.
Halibut is really good nice and meaty put it on bbq grll. Grilled up nice didn't fall apart at all very good
Scott M.
A little butter, olive oil. Garlic salt, parsley. Pan fryed, it was excellent! Any tips on opening Oysters? They look good also, keeping them cold. The Abalone looks good. Cut and pound tomorrow. Thanks!
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