Random Musings of an Ethnic Artist

Because many employees are single and cook only on weekends, the boxes are designed to be small, 2 pounds of seafood or less. The price is $20 to $26 per week.

“At most, there will be a 48-hour window between the time the fish is caught and when it gets into your hands here,” says Olivia Wu, a Google executive chef and former Chronicle food writer, who spearheaded this CSF. “This is as fresh as you can get besides going to the dock to buy it yourself.”

The seafood varieties, all of which will be sustainable and locally caught in season, will include salmon, black cod, halibut, Pacific flounder, lingcod and more obscure varieties such as chili pepper rock cod, which is not usually found in markets.