Point Loma Seafoods (yes, more visits)

mmm-yoso!!!, a food blog with posts of places to eat in and around San Diego as well as the world.  Today, it's a San Diego post. Cathy is writing while Kirk is adjusting back to this time zone.

There have been plenty of posts about this (since 1963) San Diego institution. My latest post was in 2018.  So, here's another one. We stop here whenever we are at the airport, picking up or dropping off.
 There is a fresh fish counter for convenient purchases, with a restaurant menu above. THIS is a link to a current priced menu.
When you walk in, there is a white board (which is back) with some current specials, which are not on the regular menu (seasonal items). You step up to the counter, order and pay and your number will be called. 
 You grab your own beverages and find a seat, indoors or upstairs or outside.
 The 'Combo"-Bay Shrimp and Crab salad is market Price ($17 this day).  A very large portion (the photo doesn't show the depth of the container), Mixed greens, great portions of fresh Dungeness crab and plenty of (quite large) Bay shrimp.  The house made dressing is perfectly complimentary.
  A bowl of New England clam chowder ($4.92/$5.30 with tax) is made using a wonderful recipe with whole chopped clams and potatoes, celery and onion (and of course, real cream). Again, my photo doesn't show the size of the bowl properly, but this and the salad were easily shared as a nice lunch.   When you order the fried clam plate (it's listed on the black colored white board at the door, this day for $26), a container of Ipswich Belly Clams is pulled from the glass counter and given to the kitchen so they can begin the frying process, which is perfect.  A nice cornmeal and flour based breading, fresh clams; nothing more needed. The Mister craves these, a childhood treat when growing up on the east coast, when he could grab a bag of fresh fried clams to munch on while riding his bike to and through Rhode Island. The fries are thin and perfectly crisp, the slaw here is unique-bell peppers along with the fresh, crispy cabbage and light sauce- flavors so fresh and unadorned, letting the ingredients shine.  
 The Combo Seafood Plate ($17.50) Two pieces of cod, Two shrimp, one crab cake.  A little bit of everything, perfect fried.  Just so satisfying and perfectly fresh and flavorful.  The tartar sauce is (also) made here and complimentary to the fried items.  The cocktail sauce has a nice bite of horseradish and we only use it for the smoked fish.  

A San Diego Institution still around for a reason. 

Point Loma Seafoods 2805 Emerson Street San Diego, CA 92106 (at Scott Street) (619) 223-1109 Website Open Mon-Sat 9-7, Sun 10-7 (these are winter hours) 
 

Comments

[kat]

everything sounds fresh & delicious, no wonder it is still around :)

[Cathy]

This is the place we bring people when they arrive at the airport, Kat. It's one of only few 'California/fresh' seafood restaurants (unlike the East Coast which has hundreds of restaurants serving fresh caught seafood items). The belly clams are The Mister's overwhelming cravings.