H&H Fresh Fish Co.

09/25/2026

A closer look at 446 pounds of Pacific bluefin, DJ behind the knife, and one pretty spectacular day at the Santa Cruz Harbor. 🪝🩵🐟

Swipe through for a closer look at the process — the sheer scale of this fish, the skill it takes to break it down, and a little peek at what was waiting for us inside. 🔪👀

And now for the part everyone’s been asking about… you can taste it.

🐟 Fresh bluefin fillets from this fish are available NOW at both H&H locations

🐟 Our usual $26 sashimi trays, plus special larger trays this weekend featuring akami, chutoro & otoro

🐟 Plenty of this beautiful bluefin is headed to our farmers markets this weekend, of course

🐟 And at H&H West, you’ll find it this weekend in our tuna poke, a specialty crudo, sashimi bowl, & sashimi trays

From one extraordinary fish to a whole lot of beautiful meals.

Come enjoy a piece of this one with us. 💙🐟

Shoutout D.j. Zack for the epic filleting job and to Shearwater Fishing San Diego for the beautiful fish. Your OnlyFins gear is going in the mail today, Captain. 🧡📦☺️

09/23/2026

Not your average Tuesday at H&H. 😳🐟

This week, we were incredibly fortunate to buy a 446-pound (dressed) Pacific Bluefin tuna, caught by San Diego commercial fishermen Markus Medak and James Roe.

As far as anyone can tell, it’s the second-largest Pacific Bluefin landed in California in the last 25 years.

The largest? Markus caught that one too — about a week earlier. 🤯

By the time we were ready to cut into this fish, word had gotten around. Photographers gathered around the table, our friend and retired tuna biologist Ethan Estess came down to see it, and before the fish had even reached us, a Stanford scientist had already called asking us to save the head for research.

And that’s where this story gets really interesting.

Every Pacific Bluefin is born near Japan. At an estimated 9–10 years old, a fish this size raises some fascinating questions about where it has been, how it grew, and whether it crossed the Pacific more than once during its lifetime.

Its ear bones- called otoliths- may actually hold some of those answers. The head is headed to the team at Stanford’s Hopkins Marine Station for research, and when we learn more about the life of this incredible fish, we’ll share it with you.

But first… we cut it open. 🔪🐟

Stay tuned over the next few days as we take you behind the scenes of breaking down this extraordinary Bluefin- from the first cut to some absolutely stunning cuts of fish we found inside.
And yes- you’ll get a chance to taste it. 🐟✨
Cuts from this incredible fish will be available at both our Harbor Shop and H&H West, with more headed to our weekend farmers markets.
There’s a LOT more to come from this one. 👀

Huge thanks to Markus Medak and James Roe, who caught this fish of a lifetime aboard Shearwater Fishing San Diego and to Ethan Estess for coming down and sharing his incredible knowledge with us. You can find Ethan and his work at .art.scien

09/17/2026

Cowboy chic, but make it raw bar. 🤠🦪✨

Such a fun afternoon at Boots, Bottles & BBQ!
Huge thanks to First Tee — Monterey County for having us and for the incredibly warm welcome- including the small army of young volunteers who appeared when we arrived and helped us unload an entire Sprinter van across the field. 🙌

We loved getting to be a small part of such a great event supporting First Tee .

And a big thank you to our H&H crew for absolutely crushing it. 🖤

A little 𝚜𝚑𝚞𝚌𝚔𝚎𝚍 𝚛𝚊𝚠 𝚋𝚊𝚛 energy felt right at home in the Wild West. 🤠

07/24/2026

Great capture of our son, the apple doesn’t fall far ☺️🎣 thanks Shmuel Santa Cruz Sentinel

The Santa Cruz Municipal Wharf rises in the background as an angler walks along the spit of land on the east side of Main Beach after fishing. The most common fish caught at nearby Seabright State Beach is barred surfperch.
Read more below

07/13/2026

Monday mornings hit a little different after a busy weekend like this. 🧡

This weekend, our crew was everywhere. 18 locations across the Bay Area and Santa Cruz, TWO storefronts, 15 farmers markets, and even shucking oysters at a festival. Safe to say… we’re feeling it today. 😅

But as exciting as new shops, festivals, and all the big milestones are, we never want to forget the place that built H&H.

Farmers markets are our heartbeat.

They’re where this whole journey began 23 years ago. They’re where we get to watch your kids grow up, remember your favorite fish, swap recipes, celebrate life’s wins, and check in after the hard weeks too. Week after week, year after year. Rain or shine.

To those of you whose faces we get to see every Saturday and Sunday- you’ve become so much more than customers. You’ve become part of our story.

A heartfelt thank you also goes to the incredible organizations and market managers who make these markets possible every single week. It takes an enormous amount of work behind the scenes to create these spaces for local farmers, fishermen, makers, and communities to come together- and we’re so grateful to be a small part of it.

So here we are on a Monday morning… absolutely exhausted, surviving on coffee ☕️… but with the fullest hearts.

Thank you for continuing to show up for us, so we can keep showing up for you.

H&H was built at farmers’ markets. And no matter how much we grow, they’ll always feel like home. 💙🐟

07/11/2026

Your favorite Mother Shuckers are at it again! 😌Come see us in Skypark, Scotts Valley TODAY at the 🍻🦪🎏 serving til 6pm today. It’s a beautiful day! 🌞

07/11/2026

POV: Your sushi dinner just arrived... just a few steps early. 😏🐟

Fresh Bluefin Tuna is in, filleted, and headed your way this weekend! You’ll find it at both H&H shop locations, all of our farmers markets, and even on our Sashimi Trays at the Hop & Barley Festival. 🍣✨

Huge shoutout to for turning this beauty into some seriously incredible cuts, and thanks to for capturing the action! 🎥🔪

05/26/2026

Scenes from the dock 🎣🌊

Captain Dan Williams rolled in with some absolutely GORGEOUS Monterey Bay Rockfish — hook & line caught, day boat sourced, and straight outta our bay. Doesn’t get much fresher than this, folks.

These beauties are headed into today’s coolers for our Two Meals Per Week CSF Club members and in shop. Local fish. Local fisherman. Local flavor. That’s the good stuff.

Big thanks to Dan for keeping it sustainable, thoughtful, and seriously delicious. ❤️🐟

05/09/2026

Mamaaaaa, the Local King Salmon has officially returned… and just in time for Mother’s Day weekend. 💐🐟✨

And hooooly smokes — the shop is lookin’ REAL pretty right now. We’ve got gorgeous whole side fillets out on display for all your salmon-loving dreams, plus fillets, bellies, collars, and salmon burgers headed to all Farmers’ Markets this weekend. Basically… if it swims upstream and tastes incredible, we’ve probably got it. 😘

Oh — and on the salmon tip… we made a BIG batch of our house-made Gravlax this week and the fridge is absolutely loaded up for your Mother’s Day brunches, bagel boards, feasts, snack plates, and “just one more bite” moments. And while you’re at it… go ahead and add some Smoked Salmon Deviled Eggs to the spread because WOW — they are absolutely hitting this weekend. Creamy, smoky, little bites of brunch perfection. 💅🐟🥚

Whether you’re cooking for Mama, remembering Mama, celebrating a mother figure, or honoring the heavenly mamas watching over us — we’re sending big, big love this weekend. 💛

Come peek the full selection online and grab something special for the people who raised us, fed us, loved us, and shaped us into who we are. 🌊

Happy Mother’s Day from all of us at H&H. Huge respect to all the moms out there. ✨