We are open in Providore for IN-STORE SHOPPING + DINING!!
7 days a week: 10am-7pm. Check us out for chef-quality seafood + meat! See below for our full selection of seasonal sustainable + seasonal Fish, Shellfish + Provisions!
TwoXSea has been supplying Traceable, Sustainable Seafoods to wholesale accounts in Portland since 2015 & San Francisco since 2009! Why is TwoXSea different from other seafood companies?!
Sustainable – To us, it’s not just a buzzword; we stand behind all of our sourcing and we’re transparent about it! What you buy and when you buy it makes an enormous difference to our ocean! We source directly from healthy fisheries with the strictest standards of Catch Methods.
Traceable – Ever wonder where your fish comes from?! Every piece of seafood we offer is 100% Traceable back to its Catch Location and Fishing Vessel “F/V”. We buy directly from boats and their captains. We do not source from wholesalers or “big boat” buyers. We personally verify that every boat’s Catch Method is up to our high sustainability standards, and there is never misleading labeling of species.
Line-Caught – The Catch Methods we support do not deplete natural resources or take unwanted By-Catch. One fish at a time ensures we are not over-fishing and gives the fish and their habitat plenty of time to regenerate and maintain healthy stocks.
Seasonal – Seafood is just as seasonal as produce! As the seasons change so should our buying habits. Choosing fish that is in-season gives each species the time to fully recover from our demands for food.
IQF & Frozen Options – That being said, previously frozen options are often the best choice! I know many of us have been taught that frozen seafood is undesirable but we intentionally flash-freeze several of our offerings on the boat immediately after they were caught; making them fresher than fresh! Having frozen options allows us to have a full selection year-round!
McFarland Springs Trout – Our trout are fed a 100% Vegetarian Diet so we do not rely on the valuable ocean to feed our fish. McFarland Springs Trout are farmed with all Domestically Sourced ingredients and contain: NO Fish Meal/NO Corn/NO Soy/NO GMOs/NO Wheat/NO Meat By-Products. We farm our trout in Southern Oregon and Northern California. What does your fish eat?
– IN THE TWOXSEA CASE THIS WEEK –
READY-TO-EAT + TAKE-n-BAKE:
Oysters on the Half Shell – Tidepoint Oysters, Willapa Bay, WA – Shucked to order with accoutrements!
Smoked McFarland Springs Trout Spread (ready to eat) – Get your bagels ready!
Pink Shrimp Cocktail – cooked pink Oregon Bay Shrimp with house made cocktail sauce
Crab Cakes – House made – ready to take home and cook for dinner!
Marinated Fish – assorted rotating house made selection
Teriyaki Salmon Meatballs – House made *NEW!!
Miso Marinated Black Cod – House made – grill ready!
SHRIMP + CRAB + LOBSTER + SQUID:
Picked Jonah Crabmeat (cooked with salt/ready to eat) – Wild – Trap Caught in PEI, Canada
White Gulf Shrimp (Shell On or Off, w/ or w/o Heads) – Wild – Mid-Water Trawl Net (w/ Turtle Exclusion Devices) Caught in Montegut, LA – F/V Anna Marie
Cleaned Atlantic Squid (tubes + tentacles) – Wild –Seine Net Caught Narragansett, RI
Chopped Surf Clams (raw) – Beach Raked in Gloucester, MA
Albacore Tuna Loin *Sushi Grade! – Wild – Troll Caught in West Port, WA by F/V Charlotte V
Fresh Pacific Halibut (skin on or off/bone out) – Wild – Bottom Setline Caught in Juneau, AK
Fresh Pacific Halibut CHEEKS (skin on or off/bone out) – Wild – Bottom Setline Caught in Juneau, AK
Fresh McFarland Springs Trout Fillet (skin on/bone out) – Sustainably Farm Raised in Summer Lake, OR & Susanville, CA *100% Vegetarian Fed*Non-GMO*Domestically Sourced*
Fresh McFarland Springs Trout WHOLE (scaled/gilled/gutted) – Sustainably Farm Raised in Summer Lake, OR & Susanville, CA *100% Vegetarian Fed*Non-GMO*Domestically Sourced*
Fresh Caught Chinook “King” Salmon Fillet (skin on/bone out) – Wild – Troll Caught in Santa Cruz, CA by F/V SnoWhite
Coho Salmon Fillet *Sushi Grade! (skin on/bone out) – Wild – Troll Caught in Sitka, AK by F/V Born Again
Slope Rockfish Fillet (skin on/bone in) – Wild – Hook + Line caught in Eureka, CA by F/V Aimee June
Black Cod Fillet (skin on/bone out) – Wild – Hook + Line caught in Eureka, CA by F/V Aimee June
Fluke Fillet (skin on/bone out) – Wild – Hook + Line caught in San Francisco, CA by F/V Cloud Sharow
True Cod Fillet (skin off/bone out) – Wild – Troll Caught in Dutch Harbor, AK by F/V Raven Bay
Manila Clams (fresh/live) – Sustainably Farm Raised in Willapa Bay, WA
Tidepoint Oysters (fresh/live) – Sustainably Farm Raised in Willapa Bay, WA *We will shuck them!
Cold Smoked Wild Sockeye Salmon Lox (sliced, ready to eat) – Wild – Troll Caught, Sitka, AK
Hot Smoked Wild Pink Salmon (ready to eat) – Wild – Troll Caught, Sitka, AK
Hot Smoked McFarland Springs Trout (ready to eat) – Sustainably Farm Raised in Summer Lake, OR & Susanville, CA *100% Vegetarian Fed*Non-GMO*Domestically Sourced*
Frozen Whole Pacific Squid (in the round) – Wild – Purse Seine Net Caught in Monterey, CA by F/V Seawave
FrozenPacific Herring (Skin On Fillet) – Wild – Seine Net Caught in Bristol Bay, AK by F/V Galliant Girl
PROVISIONS + CAVIAR:
Cocktail Sauce (seafood + oyster accompaniment) – House made
Tartar Sauce (seafood + oyster accompaniment) – House made
Mignonette (seafood + oyster accompaniment) – House made
Cured Keta Salmon Roe (4oz Jar) – Wild – Salt Cured – Gillnet Caught in Clarence Straight, AK by F/V Loki
Hackleback Sturgeon Caviar (4oz Jar) – Wild – Salt Cured – Hook + Line Caught in Paris, TN
Canned Albacore Tuna (cooked/canned 7.75oz can) – Wild – Hook + Line Caught in Eureka, CA by F/V Captain Banjo
Canned Smoked King Salmon (cooked/canned 6.5oz can) – Wild – Hook + Line Caught in Eureka, CA by F/V Captain Banjo
Canned McFarland Springs Trout (cooked/canned 3oz – skin on/bone out) – Ready to Eat! – Cooked in its own juices – Sustainably Farm Raised in Summer Lake, OR & Susanville, CA *100% Vegetarian Fed*Non-GMO*Domestically Sourced*NEW!!*
Canned Smoked Mussels in Escabeche + Rockfish in Soy Sauce + GEODUCK! (cooked/canned) – From Chef Sara Hauman’s ‘Tiny FishCo