Our ingredients have been seen with some of the finest chefs in San Francisco. Not only are they organic, they are locals and subscribe to a sustainable lifestyle. Needless to say, the kits stay fresh in your refrigerator for three to five days, and can be prepared later in the week.

As part of eating sustainably, some of the fish we use will be seasonal so you may find them on our menu during certain months, and there will be substitutes occasionally. We think this makes eating more fun and varied, actually. Here are some of the fish you would find on our menu.

Salmon - We are now using only wild Alaskan salmon (mostly sockeye and coho).

Tuna – We serve only local Californian albacore tuna or Hawaiian yellowfin tuna (ahi) all of which are caught using rod and reel – which means no by-catch or damage to the environment.

Halibut – We serve local California halibut when in season – and these are caught using rod and reel.

Tilapia, Catfish, Trout – The trout and catfish are US farmed and fresh, and the tilapia are sustainably farmed from Central America.