Billingsgate Seafood provides home cooks and seafood enthusiasts with access to the same pristine, traceable seafood trusted by top restaurants. Founded by chefsturned-fishmongers Adrian Hoffman and Ismael Macias, and joined by Ismael's brother Esteban Macias, the trio launched Billingsgate in 2020 as a neighborhood market and cafe in San Francisco's Noe Valley, creating a welcoming space to explore high-quality seafood and enjoy a light meal, wine, or coffee. In February 2025, Billingsgate opened its second location at Rockridge Market Hall, bringing its signature focus on sustainably sourced seafood to the Oakland community. Building on the success of the flagship Noe Valley market, the shop offers the same exceptional quality and serves as a resource for expanding seafood knowledge and cooking confidence.
From Chefs to Fishmongers
Adrian and Ismael's journey to fishmongering began in restaurant kitchens, where they honed their culinary skills at renowned establishments like One Market Restaurant and Lark Creek Steak. Their experiences highlighted the importance of sourcing the freshest ingredients, leading them to launch Four Star Seafood in 2015 to work directly with fishermen. Billingsgate serves as the retail extension of their mission to deliver freshness, traceability, and sustainability.
A Commitment to Quality and Sustainability
Billingsgate prioritizes sustainability and direct sourcing, building relationships with local fishermen along the California coast. This ensures that their seafood is fresher and aligns with environmentally responsible practices. Every purchase supports smallscale fishers and the health of our oceans.
Expanding a Chef-Driven Vision
Billingsgate's mission is to make high-quality seafood more accessible. From whole fish to fillets, oysters to specialty provisions, the shop caters to a wide range of tastes and cooking styles. Occasional in-store events and demos help demystify seafood preparation, showing how rewarding it can be to cook with sustainably caught fish at home.
