On any given day, there are 50-plus types of fish, many of them whole, including several varieites of salmon (organic from Ireland, wild from B.C.), parrotfish, kingfish and skate, plus plenty of sushi-grade options (salmon and tuna are always available; ask about fluke, grouper and tilefish). More than 15 types of oysters (from Wallace Bay and Nova Scotia, as well as France, by order only) impress the savviest of connoisseurs. Yet, there are still more delicacies, from live sea urchins to East Coast whelks to sashimi-grade geoduck clams. Feel overwhelmed? The abundant staff are knowledgable and can help narrow the choices. After they pay, customers take whole fish to the cleaning station where they’re skinned, filleted and gussied up.