Fin Dining: The Aquarium Goes Gourmet
![Biologist Walker Calhoun prepares a frozen krill steak.](https://calacademy.org/sites/default/files/styles/manual_crop_large_1920x970/public/assets/images/blogs/aq_1400x933_commissary-krill-steak-230910.jpg?itok=i4W7Dhu0&c=ed2fc6bb93262ac42bffaf6f6c0a833b)
Dis-clam-er: The Steinhart Aquarium commissary is not an actual restaurant, and our biologists are not actual chefs. Please take this post with a grain of sea salt.
Behind the scenes at Steinhart Aquarium is a commercial kitchen with a very particular clientele: Live animals. From seasonal produce to restaurant-grade seafood to artisanal fish pellets, the commissary takes pride in an honest, ingredient-forward approach to cooking.
Our team draws inspiration from Northern California's cool coastal climate, rich loamy soil, and strict caloric and nutritional guidelines from our in-house veterinary team. Whether you’re sampling a carefully curated selection of krill or guzzling a gallon of protein gel, the commissary promises a culinary experience unmatched in the Bay Area.
![A mélange of peas, peaches, papayas, mangoes, raspberries, blueberries, and pears.](https://calacademy.org/sites/default/files/styles/manual_crop_large_1920x970/public/assets/images/blogs/aq_1400x933_commissary-produce-bucket-230910.jpg?itok=mHArObtg&c=a37e292dd892afb35ae229036b3bc5da)
More than 1,000 unique species are represented throughout Steinhart Aquarium, and many of them require highly specified diet plans. Keep scrolling for a look inside a typical morning at the commissary, where chefs Alexis, Isaac, Sandy, and Walker have prepared meals for residents of our three main habitats: Osher Rainforest, the California Coast, and the Philippine Coral Reef.
At the commissary, a healthy customer is a happy customer. That’s why we’re committed to using the highest quality fresh and frozen ingredients across all of our dishes.
Rainforest inhabitants are served a seasonal selection of raw, hand-cut fruits and vegetables that reflect the terroir of the region, while our aquatic clients enjoy authentic cuisine that reflects their surroundings: Cold-water krill for cold-water animals, warm-water shrimp for warm-water animals. We strive to create an elevated dining experience that also feels like home, ensuring the nutritional and emotional well-being of our cherished residents.
![A biologist empties a container of frozen krill.](https://calacademy.org/sites/default/files/styles/manual_crop_-_media_gallery__1080x1440_/public/assets/images/blogs/aq_1080x1620_commissary-freezer-prep-230910.jpg)
Chefs defrost several bricks of frozen krill each morning in preparation for the lunch rush.
![Capelin fish lay side by side on a cutting board.](https://calacademy.org/sites/default/files/styles/manual_crop_-_media_gallery__1080x1440_/public/assets/images/blogs/aq_1080x1620_commissary-capelin-fish-230910.jpg)
Capelin sashimi pleases the palates of a variety of Steinhart diners, from swell sharks to lungfish.
![A stainless steel bowl of figs.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_commissary-figs-bowl-230910.jpg)
Mission figs are at their prime as summer turns to fall. Chef Sandy includes them in several dishes, especially those crafted for freshwater fish.
Try them Methuselah’s way: sliced in half with a complimentary belly rub.
![Biologist Walker Calhoun prepares a clam terrine.](https://calacademy.org/sites/default/files/styles/manual_crop_large_1920x970/public/assets/images/blogs/aq_1400x933_commissary-frozen-clams-230910.jpg?itok=dWpraltB&c=a12d525d00ddc250a9338fc9420a810a)
The following items are enjoyed by residents of the Osher Rainforest, the California Coast, the Philippine Coral Reef, and beyond.
![Biologist Walker Calhoun prepares a container of krill soup.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_pcr-krill-feed-230910.jpg)
Krill ceviche. Perhaps our most popular dish, the comissary serves a tank-sized portion to the Philippine Coral Reef every day. Prepared by Chef Walker
![Fruit medley of banana, peach, kiwi, and mango.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x1000_commissary-bananas-230910.jpg)
Fruit crudo. This medley of banana, kiwi, mango, and peach is a rainforest finch favorite. Prepared by Chef Sandy
![Frozen fish pellets.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_commissary-frozen-pellets-230910.jpg)
Protein and algae pellet sorbet. Also a fairly time-consuming enrichment activity. Cancel your plans, you'll be here a while. Prepared by Chef Isaac
![Platter of frozen shrimp, protein gel, and clams.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_commissary-frozen-seafood-platter-230910.jpg)
Seafood charcuterie. A hand-selected assortment of commissary staples, including shrimp, clams, and cubed protein gel. Somewhere between a meal and a snack. Prepared by Chef Walker
![One whole trout in a bowl.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_commissary-trout-bowl-230910.jpg)
Whole trout tartare. Pairing suggestion for alligators: Whole rat tartare. Prepared by Chef Isaac
![Sliced block of frozen clams.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_commissary-frozen-clams-slice-230910.jpg)
Clam terrine. Freezer-aged, pre-sliced, no substitutions. Prepared by Chef Walker
![One soft-boiled egg.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_commissary-egg-230910.jpg)
Perfectly jammy soft-boiled egg. Other preparations not recommended. Why ruin a good thing? Prepared by Chef Sandy for finches, beaded lizards, and gila monsters
![Sliced veggie burger gel.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_commissary-veggie-burger-gel-230910.jpg)
Veggie burger gelée. In jello form for your convenience. Prepared by Chef Alexis
![Live worms in soil.](https://calacademy.org/sites/default/files/styles/manual_crop_-_media_gallery__1080x1440_/public/assets/images/blogs/aq_1080x1620_commissary-worms-230910.jpg?itok=KjxHd3xb&c=961fb4b0de6890412179dbc2c00abb8a)
![Biologist Walker Calhoun pours krill into Philippine Coral Reef tank.](https://calacademy.org/sites/default/files/styles/manual_crop_large_1920x970/public/assets/images/blogs/aq_1400x1000_pcr-krill-feed-2-230910-.jpg?itok=xoHrriOG&c=83e60a077bd4c49c708cd2ee2f3fbdc9)
![A frozen rat in a stainless steel bowl.](https://calacademy.org/sites/default/files/styles/manual_crop_standard_960x540/public/assets/images/blogs/aq_1400x933_commissary-rat-bowl-230910.jpg)
Before you go, here's the perfect one-pot recipe for the 28-year-old alligator with albinism in your life. You'll need the following ingredients: One frozen rat.
Thaw to room temperature; serve directly into alligator’s mouth.
Special thanks to Steinhart Aquarium Animal Health Biologists Alexis Wallace, Isaac Koyama, and Walker Calhoun; Senior Veterinarian Freeland Dunker; Veterinarian Lana Krol; and volunteer Sandy Falconer.