Brandon Jew is the executive chef and owner of Mister Jiu’s, a contemporary Chinese American restaurant in the heart of San Francisco Chinatown. Mister Jiu’s combines the local, seasonal and organic bounty of the Bay Area together with classic Chinese techniques and flavors.

The restaurant celebrates its place in the historic neighborhood working to evolve and define Chinese American cuisine in the Bay Area. Brandon’s training spans from Bologna, Italy to Shanghai, China and many restaurants within the Bay Area. He considers Judy Rodgers (Zuni Café), Michael Tusk (Quince) and his grandma, Ying Ying, to be his most influential mentors. Brandon has appeared in the New York Times, Wall Street Journal, Mind of a Chef, Ugly Delicious, and Vice Munchies. His honors at Mister Jiu’s include one Michelin star, Bon Appetit #3 Restaurant on Hot 10 2017, SF Magazine Chef of the Year and James Beard nomination for Best Chef West 2018 and 2020.

Recreate Chef Brandon's recipes with his favorite Regalis ingredients.

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California XL Rock Crab Claws

Our beautiful California Rock Crab claws are pre-steamed and ready to eat right out of the shell.

California Rock is the more succulent, flavorful cousin to the Florida Stone Crab that is commonly consumed on the east coast. Unlike Florida Stone Crab, however, an entire California Rock can be harvested - something prohibited in Florida, where fishermen are only permitted to remove the claws, which grow back in about eighteen months. In Florida, this measure is necessary in order to protect the species, but off the coast of Santa Barbara, California, these California Rock Crabs have been managed sustainably enough to enjoy less restricted fishing access. We are proud to represent the Rock Crab in this convenient and accessible format, while also offering the whole live Rock Crab, if preferred.

To open the claws, we recommend using the back of a standard metal spoon. After one or two strong taps, the shell will open up beautifully.

These are absolutely lovely with drawn butter, cocktail sauce, or a homemade mustard aioli.

Offered in packs of 5lbs or 10lbs, with approximately 5 or 6 claws/pound.

*Please note that this item may take extra time to arrive, pending availability from our fishermen.

*Please note that we are only able to ship live and fresh caught seafood from our California fishing partners on Mondays, Tuesdays, and Wednesdays. This policy is in effect to ensure that a possible one-business day delay on the part of our shipping partners, FedEx, does not result in product spoilage over the weekend. This stipulation is in the interest of upholding the absolute highest quality possible when you receive your order, and we tremendously appreciate your support and understanding.

from $190.00

Anchoa (Cured Brown Anchovies)

Anchoa are cured anchovies, and this particular selection by Bahía de la Concha is salt-cured for five months to yield fillets with a pinkish brown hue, meaty texture, and umami-rich flavor. These plump, briney fish are freshly caught from the Cantabrian Sea in Northern Spain, and filleted and packed by hand once the curing process is complete. Their complexity and depth make them a fantastic selection to incorporate into sauces and pastes, or to melt into pizza or focaccia when fresh from the oven.

Northern Spain

70g/900g

from $28.30

Sardinian Bottarga

Bottarga is salt-cured, air-dried roe from Grey Mullet Fish. Enjoyed for millennia in the Middle East and Mediterranean, exquisite Bottarga evokes the essence of the ocean, with brisk and complex umami gliding toward a sweet, nutty finish. Whether thinly sliced or grated, Bottarga can be phenomenal on its own or integrated into more complex dishes, sauces, and especially pastas. Interestingly enough, the vast majority of Grey Mullet fish are nowadays found in the Florida Cape. This selection was caught in Florida, but processed in Sardinia according to traditional methods.

Avg. Piece size is 5-6 ounces.

$63.00

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