Founded in 2003 as a sustainability-focused wholesaler, Better Halfshell in Point Loma distributes chemical-free seafood and artisan condiments from its Hancock Street warehouse in the Midway District. The product line — live shellstock, frozen prepared shellfish, smoked salmon, and house-curated condiments — moves through the same specialty-seafood pipeline that stocks walk-in counters at Tunaville Market and Grocery. Every protein is traced to its harvest method, and the purchasing team rejects any supplier that cannot document sustainable practices or chemical-free handling. That sourcing rigor has built a B2B client roster of San Diego restaurants that treat provenance as a menu selling point. Better Halfshell's traceability protocol — documenting harvest method, origin, and handling for every species — meets the provenance requirements that seafood-forward kitchens like Hawaiian Fresh Seafood Liberty Station print directly on their menus. Whole-animal breakdown and custom portioning for large restaurant groups represent the operation's most complex fulfillment contracts.