Our Story


Founded by lifelong Pacific Ocean connected watermen and multigenerational fishermen now dedicated to living in harmony with our local seas. Acting as ambassadors for the oceans we care deeply for is our means of protecting what matters to us and our families for generations to come.

Partnering with innovative open-ocean aquaculture projects like Omega Azul, we pride ourselves as Farm-to-Table purveyors of local sustainable seafood from what Sylvia Earle refers to as “Smart Aquaculture” projects, and very selectively sourced boutique wild-caught fisheries.

With satellite offices in Marina del Rey, and Huntington Beach, while maintaining headquarters on the docks in San Pedro with in-house HACCP processing facilities and live tanks for crustaceans, we do restaurant-direct deliveries of live and fresh seafood from South Orange County to North Los Angeles with multiple deliveries days per week.

We partner with artisanal sources, both farmers and fishers, providing the purest, most nutritious seafood on the eastern Pacific Coast

Boutique Quality. Sustainable Ethics.

We strive to provide the highest quality, most nutrient-dense and ethical seafood on earth, much of it close enough to call local, and all carefully brought to market to retain freshness.

Artisanally farm raising fish means low stocking densities, premium quality organic feed with little to no exposure to mercury, no antibiotic or hormones, and ethical harvesting practices. Artisanal wild-caught fishing means no bycatch and only working with responsibly managed fisheries.

Wholesale Distribution

Reliable. Consistent. Professional.
Our restaurant-direct wholesale distribution schedule is currently 4 days per week with live and fresh products arriving throughout the week. Our brand new 2016 refrigerated cargo van is on the road every morning before the sunrise to ensure prompt delivery to our restaurant clients before noon.

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Baja Kanpachi

Also known as the Almaco Jack or Kahala, this species of fish can be found in the warm waters of the Pacific Ocean. Our Baja Kampachi is grown in the crystal clear tropical waters of La Paz, Baja California with no antibiotics or terrestrial proteins.

With a rich and balanced flavor, it is ideal for use in sushi & sashimi preparations. Baja Kampachi is a versatile product in the kitchen with other methods such as grilling, sauteing, searing, or poaching. High amounts of protein and omega-3’s make this fish a nutritious morsel as well.

Sustainably farmed.


Baja Kampachi is an excellent source of lean protein and omega-3 fatty acids. Lean protein in your diet can help lower cholesterol and reduce the risk of heart disease. Consuming more omega-3 fatty acids (in proper combination with omega-6 fatty acids) also helps manage cholesterol and reduce the risk of high blood pressure.

Baja Kampachi™ is also healthy for what it doesn’t contain. A controlled, high quality diet means no detectable levels of accumulated toxins such as PCBs or mercury in our fish. We do not use GMO brood fish, growth hormones or preventative antibiotics in the production of Baja Kampachi™.

Vancouver Island Oysters

Perhaps it’s no surprise that the oysters which best expresses the quintessential qualities of Merroir are grown on the most pristine environments on earth. Apparently we humans like the taste of pristine.

Specialty beach oyster, melon taste, semi-metallic salt spray finish. Large meats and firm shells. Shells are a grey/purple some barnacles.

Grown on the beach in Buckley Bay, Baynes Sound, Vancouver Island. Buckley Bay is a geographical location on the east coast of Vancouver Island, located between Union Bay to the north and Fanny Bay to the south.
Sustainably farmed.


According to Monterey Bay Aquarium’s Seafood Watch list, both wild and farmed oysters are relatively good options with the grand scheme of things. Some folks will tell you that wild oysters are the better way to go. They’re more “natural” and are a more desirable product. We don’t think that’s true at all. Consumers have been conditioned to think negatively of aquaculture, and place favor on limited, wild stock. (Scarcity elevates desirability in most cases.) It is worth noting nearly 80% of the world’s wild oyster beds have been wiped out and farmed oysters account for 95% of the world’s oyster consumption. Many states are currently trying to restore wild oyster beds.





Opening days

Open from Monday to Friday (closed on weekends and public holidays)

Opening hours

From 9h30 to 11h30 and from 14h00 to 16h30