I've found myself cooking my way through David Tanis' Heart of the Artichoke--very interesting. So far, three menus down. Had my ups and downs with some of the recipes, but all and all, the meals have been quite intriguing.
Anyway, two of the Summer menus need really good quality fish--specifically sashimi-grade halibut for crudo and fresh (not frozen) squid.
I'm in Palo Alto, so would prefer not to have to go north of San Mateo or south of Santa Clara. Will consider, however, hitting Half Moon Bay, Montara, etc. if I can get a strong, specific recommendation.
So where (and when) do you get top-notch fish?