FRESH FISH FILLETS
Fresh Fish Fillets, Cut To Order And Shipped Overnight
Every fillet on this page is cut to order at our market on the Morro Bay waterfront, not pre-cut days ago and held in cold storage. We work directly with our own fishing fleet and trusted Central Coast fishermen, so there's no distributor and no middleman between the boat and your order. Choose from wild-caught Alaskan and California Halibut, King and Coho Salmon, Petrale Sole, Pacific Red Snapper, Sablefish, Chilean and White Sea Bass, Swordfish, Mahi Mahi, and Ahi and Bigeye Tuna, each hand-cut the day it ships and packed on ice for overnight delivery anywhere in the U.S.
FRESH FISH FILLETS
Why Buy Fillets Here
Cut The Day It Ships
Fillets are cut to order at our Morro Bay market, not pre-portioned and held in a warehouse freezer for weeks.
Wild-Caught, No Middlemen
Sourced from our own fishing fleet and trusted Central Coast fishermen, not a farmed-fish importer.
Packed On Ice, Shipped Overnight
Vacuum-sealed and packed on ice the same day it ships, so it arrives as cold and fresh as if you'd bought it in person.
40+ Years On The Same Dock
Three generations of the same family have run this market on the Morro Bay waterfront since 1973.
BUYER'S GUIDE
How To Choose The Right Fish Fillet
Firm, Flaky, Or Rich: Picking The Right Fillet
Not every fillet cooks the same way, and picking the right one makes a bigger difference than most recipes let on. Firm, meaty fillets like Halibut, Swordfish, and Mahi Mahi hold together on a grill or in a pan sear without falling apart. Flaky, delicate fillets like Petrale Sole and Snapper are better baked or broiled with a light hand, since high heat and heavy handling break them up. Rich, oily fillets like King Salmon and Sablefish stay moist even when cooked hot and fast, which is why they work well pan-seared or broiled skin-side down. If you're feeding picky eaters or kids, milder white fish like Halibut or Sole is the safer choice over something like Sablefish or Mahi Mahi. When you know how you want to cook, browse our recipes for each cut.
WHERE IT COMES FROM
Sourced From Our Own Fleet On The Morro Bay Waterfront
Most of what's on this page comes from our own fishing fleet or trusted Central Coast fishermen we've worked with for years, not a national seafood distributor. That's part of why the same family has run this market since 1985: the sourcing relationships were built over decades on the same dock, not assembled from a supplier catalog.
A note on sourcing: not every species we carry is local. Items like Chilean Sea Bass and some tuna are sourced from trusted fisheries farther afield, and each product on this page notes its origin and whether it has been previously frozen, so you always know exactly what you're buying.
FEEDING A CROWD?
Bundles built for family dinners, boils and holiday feeds, at a lower per-pound cost than buying each fillet on its own.
Real recipes for every cut we sell, from a simple pan-seared halibut to a full crab