Most people think of seafood as constant — what's at the market is what's at the market — but actually, our coast follows a clear rhythm. Each species has a season, and eating them at peak means eating them at their best.

Spring: Spot prawns are king. Their season is short (six to eight weeks starting late April), the price reflects it, and the meat is unbelievably sweet. We sell them live the day they're landed.

Summer: Wild Pacific salmon — sockeye in late June and July, chinook through August, coho into September. We grade every fish ourselves and pull out only the brightest, firmest catches for the case.

Fall: Dungeness crab and oysters. Cold water brings out the sweetness in crab; oysters fatten up before winter spawning. Both at their best from October through December.

Winter: Halibut, ling cod, and rockfish. The big ground-fish move into closer waters as the surface temperature drops. Halibut steaks are a particular winter staple — meaty, mild, and forgiving in the pan.

Come in any time and ask what's running. Whatever's freshest that day is what we'll point you toward.