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
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 in the local 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.
The building you see today is that building.
To this day, the mission of Point Loma Seafood's remains to
serve and sell