SEPTEMBER 23, 2013
This restaurant – market seafood spot must be mentioned before I leave San Diego. It’s way good food. As with Hob Nob Hill and D. Z. Aikin’s restaurants, I’ve been enjoyingÂ lunch and dinner here for over 30 years! Point Loma Seafoods 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 sale.
Later, Point Loma Seafoods branched out and began selling hot food, once made only for the employees. As with their standards of quality and freshness, it all began with just the simplest idea. Sell the freshest fish and serve it hot on the freshest sourdough bread with homemade tarter sauce. From there, the slogan “The freshest thing in town” was made. Today, the best homemade chowders and the freshest shrimp and fish is available in the restaurant’s market. Over the years, the restaurant has evolved to the current two-story location overlooking San Diego Bay. Having lunch here on a sunny day is a real treat…if you’re entertaining guests from out of town, take them here! They’ll be talking about it for years.