Processing

During the early years of Point Loma Seafoods, our smoked fish was smoked with real hickory wood, just like today. The racks of fish were rolled in and smoked over a period of 8-12 hours. Our recipe for smoking fish was born, and that recipe forms the cornerstone of the success of our smoked fish.

Point Loma Seafoods offers filleting and smoking of your sport-caught fish. Our cutters are the best in San Diego. Our experience means we consistently produce the best yields from your catch. Your fish will be handled as if it were our own - we keep your catch as cold as possible in order to maintain its freshness. Custom processing means that you get your fish back.

Stop by today with your catch and watch our master cutters at work. You'll always receive the friendly service and quality you've come to expect from Point Loma Seafoods.

Processing your catch will take approximately 3-5 days. Fish that's left 10 days past the ready date will be destroyed. Call 619.223.1109 with questions.
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Watch a brief video on our fileting techniques*
> English Version
> Spanish Version

*Note: Quicktime, RealVideo, or MediaPlayer required