“Knowing our ingredients, knowing who grew the produce, and knowing who caught the fish is important to us. We get excited for certain seasons to arrive and change the menu accordingly. That, to us, is what keeps food interesting and special, by honoring the producer and respecting the seasons. What we provide is pure and simple food, with an emphasis on quality and sourcing. We value our products, our vendors, our customers, the seasons and our food.”
Tuscan white bean and tuna salad.
There’s usually a line trailing from the front door of Fish, a Sausalito restaurant synonymous with sustainable seafood. Located right on the water, it’s the kind of charmingly barebones place where you order at the counter and then find a seat at a picnic table. The food here is simple, allowing the exceptionally fresh seafood to speak for itself: the Tuscan white bean and tuna salad uses poached albacore tuna and locally grown butter beans, and the “Peacemaker” sandwich tucks cornmeal-crusted oysters, sliced ham, shredded lettuce, and mayo into a soft roll. Fish’s owners have taken extra steps towards sustainability, buying direct from local fishermen, incorporating invasive species into their dishes and using fish that are lower on the food chain. The restaurant even lands fish on its dock. It doesn’t get more local – not to mention delicious – than that.