Seafood & Meat Department

At Sunshine Foods we know how important freshness and quality are to you. You depend upon the finest of ingredients for your recipes and our wholesome approach to procurement for your peace of mind. Nowhere do we do that better than in our Seafood Department.  Sustainability, quality, selection and freshness tied in with the ecological aspect of consuming seafood is what our department is built on. 

Fresh fish is delivered to us up to 5 times per day, 7 days per week from local companies as well as flown in direct from the docks in Hawaii.

A variety of fresh fish, delivered daily.
A picture of fresh mussels, clams, prawns, scallops & langastino.
A selection of fresh fish fillets, marinated fish & fresh shellfish.

Glass Eel, Octopus, Fresh Nori and even the ever popular Sea Urchin Roe gives some idea of the items that we have available upon request.

Hot Smoked Salmon and Fresh Gravlax are now house made products in Lemon Dill, Rum and Orange flavor profiles cured and smoked in house.

Fresh Caviar, Royal Blue Prawns, the legally caught from well populated waters Chilean Sea Bass, Farm Raised Rainbow and Golden Trout, Catfish, Wild caught Salmon as well as Sustainable Farmed, Indigenous King Salmon from British Columbia and New Zealand, Sushi Graded Ahi and Albacore, Hawaiian Swordfish and Day boat Scallops only break the surface of what we offer.

Fish Market
Fish Pail
Seafood Shrims and Clams
Image by Greta Farnedi
Fish Fillet
Fresh Ahi Tuna.
Fresh Fanny Bay Oysters.

Meat Department

A picture of a cow that shows the different cuts of beef.
A logo for the Oregon country beef brand.

We offer a large array of USDA Prime grade beef which will be rich in flavor and delightfully tender every time. From the wonderful ranches of Country Natural Beef, we bring you a full selection of natural beef raised in an environmentally sustainable fashion with a husbandry that is second to none. We have the ability to order Kobe and dry aged beef making Sunshine Foods your best choice for whatever your recipe may call for.

A picture of Oregon Country Steaks with rosemary, tomatoes & salt.
A logo for HeartBrand Beef.
A picture of a Pig that shows the different cuts of pork.
A logo for Vande Rose Farms, Duroc, heritage breed pork.
The logo for Snake River Farms.
A variety of fresh cuts of pork.
Fresh cuts of lamb & veal.

Pork comes to us from the folks at Vande Rose Farms who have a family member at every level of the processing to provide you with the highest quality of pork in the country.  We also carry Snake River Farms Purebred Berkshire Kurabuta pork products that are the "prime" of pork.  Range fed New Zealand Lamb and domestic Colorado Lamb tie in with milk fed veal from Wisconsin.

A picture of a chicken that shows the different cuts of Poultry.
A picture of the Rosie Organic Chicken logo.

Duck from Liberty Farms in Sonoma, and chicken from the well known Rocky Chicken in Petaluma top off our poultry selection. Sausage is hand cut, using all natural ingredients from Caggiano Sausage Company in Petaluma as well as a few house made bulk sausages just for fun.

A picture of fresh pork & chicken sausages.
A picture of fresh cuts of locally sourced Poultry.
A picture of the Sonoma Country Poultry Logo.
A picture of the Caggiano Sausage Company Logo.


Pork Bone Broth


  • 3 pounds raw pork bones

  • 1 large yellow onion, trimmed, peeled, and quartered

  • 2 celery ribs

  • 1 medium leek, roots trimmed, halved, and thoroughly cleaned

  • 4 cloves garlic, peeled

  • 1 2- inch section of ginger, sliced

  • 20 peppercorns

  • 2 tablespoons apple cider vinegar

  • 1/2 teaspoon sea salt

A picture of uncooked Pork bones for making bone broth.


  1. Preheat oven to 400 degrees F.

  2. Set bones in a large stock pot. Fill with cold water so bones are covered at least an inch. Bring to boil, then turn heat down to a rapid simmer and cook 20 minutes. While bones cook, skim any brown foam that rises to the top with a fine mesh sieve or slotted spoon.

  3. Remove bones from the boiling water, shaking off excess water, and place in a rimmed baking sheet or two. Roast 30 minutes, or until bones are a deep brown hue and very fragrant. Discard blanching water.

A picture of simmering Pork bone broth.

To make pork bone broth on the stovetop, place roasted bones in the same stock pot used for blanching. Add onions, celery, leeks, garlic, ginger, peppercorns, and apple cider vinegar. Add 6 quarts cold water and bring to a boil, skimming any foam that rises to the top. Turn heat down to a gentle simmer (medium-low) and set a slightly askew lid on top. Simmer, stirring and skimming every hour or so for 10 - 18 hours. As broth cooks, edge heat down to low and add water as needed. I do not recommend leaving the broth unattended for any length of time. Add sea salt toward the end of cook time – it should be just enough to bring out the flavor.

Chicken Schmaltz

A picture of Chicken Schmaltz or rendered chicken fat.

Schmaltz is collected by slowly sautéing chicken skin and fat, then collecting the liquid fat that melts as it cooks. Most of the time onion is added to the mix, which flavors the schmaltz and makes the gribenes extra tasty.

As the schmaltz collects, the chicken skin, fat, and onion to produce a batch of crispy little gribenes. They can be snacked on as-is or added as a condiment to other dishes.


        1 lb chicken skin and fat, cut into           narrow 1/2 inch pieces

        1 tsp kosher salt

        1/4 tsp black pepper

        1 medium onion, sliced into thin            1/4 inch pieces

You will also need: Nonstick skillet or baking sheet, mesh strainer, paper towels.

A picture of Chicken grebines, bits of chicken skin from the Schmaltz making process.


Rinse the pound of chicken skin and fat, pat dry, then chop it into small 1/2 inch pieces.

Toss the chicken skin pieces with 1 tsp kosher salt and 1/4 tsp black pepper. Place the skin and fat into a skillet on the stovetop (make sure it's cast iron or nonstick!) and turn heat to medium low. Cover the skillet and let it cook on medium low for about 15 minutes. Liquid fat will start to pool at the bottom of the skillet.Uncover the skillet and raise heat to medium. At this point you can add onion, which will give you an onion-flavored darker colored schmaltz, or you can render the fat without onion for a cleaner, purer fat with no onion essence. Most Jewish cooks prefer to render the fat with onion. 

Instructions, Continued....

Let the skin and fat cook for another 15-20 minutes, breaking the pieces apart with a spatula and stirring frequently, until the skin starts to brown and curl at the edges. At this point there should be quite a bit of liquid fat at the bottom of the pan—this liquid is your schmaltz.

Remove pan from heat. Pour the schmaltz from the skillet into a container, using a mesh strainer to catch any small pieces of skin. A golden oil will result—this is called schmaltz. It can be used in a variety of Jewish dishes or as a cooking fat.

If you cooked the onions as the fat rendered, your oil will be a darker golden color with an orange hue. The schmaltz will stay liquid at room temperature; it will become solid and opaque if you refrigerate it.

If you cooked the skin and onion together, return to medium heat and continue cooking in the skillet until the skin is deeply golden, curled and crispy, and the onions are dark brown. Drain on a paper towel and serve.