About Us

THE  PROMISE

We set the benchmark for quality by following strict guidelines in our handling practices, ensuring food safety and sustainability. Our location in the heart of the San Francisco Bay allows us to serve the world’s finest quality of fresh and frozen seafood and specialty meat products.

 

We embody sustainability by being HACCP compliant and by heeding the Monterey Bay Seafood Watch program and NOAA Fish Watch guidelines. We invest in innovative software to ensure the traceability of our supply chain. We choose suppliers that care about the Earth as much as we do. We are housed by the Bay Area’s biggest solar panel.


We deliver unrivaled service by consulting you on your seafood decisions and delivering exactly what you decide on. We are not strangers to filling the last minute order. Our central location in the San Francisco Bay Area allows us to offer our you a wide range of transportation options to minimize your freight costs and maximize your earnings. We succeed only when you do.


Here’s to a Hundred More - Our Future

Our last 100 years were characterized by growth and forward thinking in quality, sustainability, and service. The next 100 will be even more wonderful and fulfilling. As the Bay Area has followed strict sustainability practices, local stock has replenished to healthy amounts.  We will begin looking locally for more and more of our supply. As labor shortages rise, we will continue to develop our tray pack and processing program to make sure you can open the product and be ready to put it on the shelf or grill. As always, we will continue invest “in health as well as sustainability,” says Chris Lam, CEO, “we only have one Earth. This is the only way we can grow as an industry.”

Last updated: 2020 Q1

      Our last 100 years were characterized by growth and forward thinking in quality, sustainability, and service. The next 100 will be even more wonderful and fulfilling.
      As the Bay Area has followed strict sustainability practices, local stock has replenished to healthy amounts.  We will begin looking locally for more and more of our supply. As labor shortages rise, we will continue to develop our tray pack and processing program to make sure you can open the product and be ready to put it on the shelf or grill. As always, we will continue invest “in health as well as sustainability,” says Chris Lam, CEO, “we only have one Earth. This is the only way we can grow as an industry.”

Last updated: 2020 Q1