Point Loma Seafoods

Description

It Began with an Idea. . . Point Loma Seafood's first opened its doors to the public back in 1963. Kelly Christianson and his wife Marie began selling fish out of a small store with one small display case. Kelly set exacting standards of quality and freshness, so much so that only the finest catches were kept for sale. In time, along with their sons Jack and John, Kelly and Marie slowly built Point Loma Seafood's' reputation as more than just a fresh fish market. Soon they began smoking and processing both sport-caught fish and fish for retail sales. The Freshest Thing in Town Later, Point Loma Seafood's branched out and began selling hot food once made only for the employees. As with our standards of quality and freshness, it all began with just the simplest idea. Sell the freshest fish, serve it hot on the freshest sourdough bread with our homemade tarter sauce. From there, the slogan "The freshest thing in town" was made. Today, we sell the best homemade chowders, and the freshest shrimp and crabmeat available on the market. By the late 70's the local crowds grew and grew. At this time, PLSF still operated out of a retail area of only about 250 square feet. We continued the tradition of selling fresh fish, processing custom smoked fish and filleting fish for the sport fisherman. In addition, the restaurant became increasingly successful. In order to accomodate the increased business, Kelly, along with Jack and John, decided it was time to remodel.