Follow Your Fish Step 2: The Processors

Written by on June 27, 2016 in Other News

Editor’s Note — This is a continuation of our collaboration with Follow Your Fish! Check out step 1 here.

Interview with Mary Lou Gonzales, Sales Manager at Del Mar Seafoods

Fast Facts

  • Del Mar Seafoods catches, packages, freezes, and exports 80 million pounds of seafood annually, including anchovies, market squid, mackerel and sardines.
  • They catch nearly a quarter of the entire California market squid limit.
  • About half the squid that comes through gets shipped to destinations in China.

The Processing Facility

Cleaned calamari. Image credit: Del Mar Seafoods.

Cleaned calamari. Image credit: Del Mar Seafoods.

Del Mar Seafoods is a family run operation with more than 40 years of experience in the fishing and processing industries. They catch, package, freeze, and export 80 million pounds of seafood every year, including anchovies, sardines, mackerel, and market squid. I recently spoke to Mary Lou Gonzales, sales manager at Del Mar Seafoods, who told me a little more about what happens to market squid after it’s caught.

Del Mar works with a total of 20 fishing vessels. Nine are owned by Del Mar Seafoods directly and the others are privately owned. After a night of fishing [link to fishing post], the vessels will head back to one of Del Mar Seafoods’ several unloading locations, depending on where the boat was fishing. The squid is then offloaded into totes with water and ice, loaded into refrigerated trucks, and driven to one of two processing plants. One is located in Central California in Monterey Bay (Watsonville, to be specific), which is the corporate processing center. The other is located in Oxnard, CA, just north of Los Angeles. They are both used to process market squid.

“On any give day between both facilities, we can pack about 1,000 tons of fish daily.” This gives them plenty of capacity during peak seasons.

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Copyright © 2016 by Marine Science Today, a publication of Marine Science Today LLC.

About the Author

About the Author: Emily Tripp is the Publisher and Editor of She holds marine science and biology degrees from the University of Miami's Rosenstiel School of Marine and Atmospheric Science and a Master of Advanced Studies degree in Marine Biodiversity and Conservation from Scripps Institution of Oceanography. When she's not writing about marine science, she's probably running around outside or playing with her dog. .


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