We’re launching a shell recycling program for Bay Area restaurants. We’ll provide buckets (on request), collect used oyster shells, and deliver them to a restoration site in Hunters Point—where they’ll be used to rebuild native oyster habitats.
Our San Francisco warehouse is now fully powered by solar energy. With 182 panels generating over 117,000 kWh annually, we’re reducing our carbon footprint while protecting the roof that keeps your seafood cold.
We prioritize sustainable fisheries, responsible aquaculture, and local producers who care about the long-term health of our oceans. You’ll see that reflected across our catalog—from wild albacore to California halibut.
We partner with Captain Brand Little, the only Bay Area crabber in the fleet with an experimental permit for whale-safe Dungeness crab. Using ropeless retrieval, this method helps reduce whale entanglement risks—without removing crab from the menu.
From biobags and compostable packaging to converting fish scraps into fertilizer, we’re finding ways to cut down on waste and close the loop wherever we can.
We contribute to local schools, support Meals on Wheels, and step up when the Bay Area needs us—like providing fresh food for communities affected by wildfires.
We’re always open to connecting with others in the seafood industry developing responsible catch methods, improving supply chains, or launching sustainability-focused programs. We also welcome hearing from chefs and neighborhood organizations involved in aligned efforts.
If you’re leading something that fits with what you’ve seen here, feel free to reach out. We’re happy to compare notes or explore whether there’s a way to collaborate.
