PinkfishCo is a small-batch seafood brand delivering hand-caught, wild fish straight from the coastal waters of San Francisco. We specialize in halibut, lingcod, rockfish, white seabass, and seasonal tuna — all caught sustainably by rod and reel, never processed, and sold whole or by the pound.
Rooted in health, honesty, and hard work, we believe clean food starts with clean sourcing.
From Our Rods to Your Table
“Fresh from the Line — Watch Your Catch in Real Time”
Catch Us Live
See the fish before it ever hits the scale.
When the bite is hot and the birds are diving, we go LIVE— giving you a front-row seat to the catch that’s headed straight to your doorstep.
How We Fish
Our Vessel
19' Boston Whaler Guardian
Commercial-grade, low-profile, and built to cut through the Bay. Simple, clean, and ready for anything.
The Gear
Phenix, Calstar, and Shimano rods paired with Avet and Accurate reels — premium tools for controlled, rod-and-reel harvesting.
Every fish is caught by hand, not mass-harvested.
Only the Essentials
Natural bait only — anchovies, herring, and smelt.
No processing. No filler. Just clean, wild seafood, brought in the right way.
Smart Tech, Clean Catch
We use LiveScope sonar to track wild schools with precision.
We take only what’s ready — reducing waste and protecting the ecosystem.
“This isn’t factory fishing. This is thoughtful sourcing — from ocean to table.”
What makes us Different
At PinkfishCo, we use the Ikejime method — a precise Japanese technique that honors the fish and elevates the quality of what you eat.
Refined over centuries by Japanese fishermen, Ikejime was developed not only to preserve flavor, but to show respect for the life taken — a philosophy that’s deeply rooted in traditional fishing culture. Today, it’s recognized by chefs around the world as the gold standard for sashimi-grade seafood.
The process is simple but powerful: the fish is humanely stunned, quickly bled, and the spinal cord is neutralized — all within seconds. This slows down rigor mortis, prevents lactic acid buildup, and preserves the meat at a cellular level.
The result?
Sashimi-grade freshness
Delicate texture
Cleaner taste, no “fishy” smell
Longer shelf life — even without freezing
It’s a method rooted in purpose — and it shows in every bite.
And because we believe in transparency, we share real footage and livestreams from the water, so you can see the moment your fish is caught and know exactly what’s on your plate.
This isn’t seafood from a supply chain.
This is a craft — and you’re part of it.
