OUR FISH IS SO GOOD
OUR FISH IS SO GOOD
OUR FISH IS SO GOOD
OUR FISH IS SO GOOD
OUR FISH IS SO GOOD
OUR FISH IS SO GOOD
The best fish, for people who care about the who, what, when, where, and why of seafood.
Available this week
Tuesdays
South Berkeley Farmers Market
63rd & Adeline
2pm- 6:30pm
Wild-caught along California’s Pacific coast, our local King Salmon is a special treat. Known for its rich flavor, buttery texture, and naturally high oil content. Excellent for grilling, roasting, pan-searing, or sashimi.
Whole Salmon: $17/lb
Fillets: $36/lb
Ask us about heads, collars, bellies, and roe!
Portion size? Generous 1lb fillet of Wild CA King Salmon
Who? Sarah on F/V Bounty
Where? Point Arena
How? Hook and Line
Our albacore tuna loins were caught offshore of the coasts of Oregon, Washington, and British Columbia by Captain Bruce Martinelli and his wife Pilar aboard the F/V Tantrum No. 1. Using rod and reel with troll gear, not destructive pelagic longlines, they harvest tuna one fish at a time, prioritizing quality, selectivity, and ocean health.
Your albacore loin comes skin-off with the bloodline removed. Because it’s individually quick frozen (IQF), it’s sushi-ready straight from thaw, but are just as well-suited for grilling or a quick pan sear. Expect a very tender texture and mild, clean flavor — softer and more delicate than the ahi tuna you may be more familiar with.
Portion Size? Generous 1lb steaks of albacore tuna loin
Who? Bruce & Pilar on the F/V Tantrum No. 1
Where? Offshore OR, WA & BC
How? Troll-caught (hook and line, not trawling)
White seabass is a large, sleek saltwater fish found along the Pacific coast of North America, especially from Alaska to Baja California. Despite its name, it is actually a member of the drum and croaker family rather than a true seabass. The whitefish meat is delicate, flaky, slightly sweet, and mild. Excellent for grilling, baking, pan-searing, or tacos!
Thursdays
North Berkeley Farmers Market
Shattuck & Adeline
3:00pm- 7:00pm
California halibut is a classic of the Pacific coast. Caught in local coastal waters, this flatfish is known for its mild flavor and flaky texture. It’s a versatile fish that is delicious pan-seared, grilled, baked, or made into fish tacos.
Halibut’s lean texture and subtle flavor makes it a refreshing counterpoint to richer fish and it’s a great choice for home cooks who want something elegant but unfussy.
Sourced from well-managed California fisheries and landed by small boats, our California halibut reflects a commitment to sustainable practices and local fishing communities.
Portion size? Generous 1lb fillet of California Halibut.
Who? Ian on F/V Grey Light
Where? San Francisco Coast
How? Hook and Line
Prized for its rich flavor, buttery texture, and deep ruby-red color, California bluefin tuna is a treat. Responsibly hook-and-line caught from CA waters when in season. Perfect for sashimi, crudo, poke, or simply seared and served rare.
Portion size? Generous 1lb fillet of Bluefin Tuna
Where? San Clemente
How? Hook and Line
Saturdays
Pop-up Market
101 Al Scoma Way
San Francisco, CA 94133 8:00am-2:00pm
Caught in the cold, nutrient-rich Pacific Ocean near the Farallon Islands, our black cod—also known as sablefish—is one of the Pacific’s most delicious and healthy fish. Its high natural oil content gives it a silky texture and rich, buttery flavor that stays moist whether you roast, grill, broil, or pan-sear it. It’s nearly impossible to over cook.
Black cod is high in omega-3s, low in mercury, and sourced from well-managed West Coast fisheries using low-impact methods. Buying black cod from the Farallons means supporting small-boat fishing and bringing home a fish that’s as responsible as it is delicious.
Portion size? Generous 1lb fillet of Black Cod (Sablefish).
Who? David on F/V Salmon Stalker
Where? Farallon Islands
How? Trap
Rockfish is one of California’s most sustainable and delicious everyday fish. Caught off the coast of Half Moon Bay, rockfish offers a mild, slightly sweet flavor and a tender, flaky texture that works across a wide range of recipes—from simple pan-searing and roasting to fish stews, tacos, and chowders.
What makes rockfish especially appealing is its versatility: lighter than oily fish, but more flavorful than many other white fish perfect for braising in ginger and lemongrass or grilling for fish tacos.
Our rockfish is sourced from well-managed California fisheries using low-impact methods, supporting small-boat fishermen and long-term sustainability.
Portion size: Generous 1lb fillet of Rockfish
Who? Steve on the F/V Mr. Morgan
Where? Half Moon Bay
How? Scottish Seine
Hot Smoked McFarland Springs trout is brined with a blend of salt, sugar, and celery salt, then slowly hot smoked to develop a rich, savory flavor and a firm, flaky texture. Prepared and sliced by Chef David Gingrass of Gingrass Smoked in Napa Valley, this trout reflects careful craftsmanship —smoky and seasoned without overwhelming the fish.
Hot smoking fully cooks the trout, creating a satisfying bite that’s ideal for a variety of preparations. Enjoy it straight from the package, flaked into salads, folded into scrambled eggs or pastas, or served on toast with mustard, pickles, or fresh herbs.
McFarland Springs Rainbow Trout Is the only farmed fish we’ll sell because it is the only fish in the world commercially raised on a 100% vegetarian plant-based diet containing proteins from pea, pistachio, and barley, and rich in omega-3 DHA from algae that provide the same vitamins and nutrients as conventional feed ingredients but without the heavy metals and pollutants. Did we mention that McFarland Springs is a zero-waste, carbon-neutral farm?
Portion Size? 8 oz package
Who? David McFarland and David Gingrass
Where? Susan River, California
How? Zero-waste, carbon-neutral farm
Cold-smoked McFarland Springs trout lox is prepared in the traditional lox style: gently brined with salt and sugar, then cold smoked to preserve the trout’s texture and light flavor. Unlike hot-smoked fish, this method keeps the trout silky, soft, and nearly translucent.
Thinly sliced and ready to enjoy, it’s perfect on a bagel with cream cheese, layered onto toast with lemon and herbs, or served as part of a brunch spread.
McFarland Springs Rainbow Trout Is the only farmed fish we’ll sell because it is the only fish in the world commercially raised on a 100% vegetarian plant-based diet containing proteins from pea, pistachio, and barley, and rich in omega-3 DHA from algae that provide the same vitamins and nutrients as conventional feed ingredients but without the heavy metals and pollutants. Did we mention that McFarland Springs is a zero-waste, carbon-neutral farm?
Portion Size? 8 oz package
Who? David McFarland
Where? Susan River, California
How? Zero-waste, carbon-neutral farm
Plus, weekly specials! Check out our instagram @greenlingfish for the latest.
The Crew
Sarah
Commercial fishing captain on the F/V Bounty, based in San Francisco. President of the Institute for Fisheries Resources
Ruby
Commercial fishing crew member on the F/V Salmon Stalker
Nola
Farmers market enjoyer and raw fish enthusiast
Julia
Black cod evangelist.
Olivia
Black cod evangelist
Erica
Fish enthusiast and environmental planner
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Contact the Crew
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