Wetfish frozen mackerel

Tri Marine's wetfish processing plant in the port of Los Angeles is the only wetfish processing and freezing facility that is located on the water in Southern California.

Sardines, squid and mackerel

Sardines, squid and mackerel are unloaded and pumped directly into the plant from the boats. From the packing tables the fish is placed into the blast freezer cells so it can be quickly frozen to maximize freshness and quality. The result is the absolute best quality product.

Product is available in bulks packs for industry and in retail packages for wholesalers.

Sardines - Sardinops sagax

Sardine graphic The availability of economical refrigerated container service from Tri Marine helps to make California sardines competitive especially in Pacific Rim markets.

Tour Tri Marine's sardine process.

Squid - Loligo Opalescens

Squid graphic Tri Marine squid is processed by direct freezing — without "soaking and bleaching". Value-added processors prefer this fresher product as it yields a whiter finished product and better yield than bleached product.

Mackerel - Scomber Japonicus

Mackerel graphic Tri Marine mackerel is frozen for the export market, primarily Philippines, Korea and Spain. Most goes to processors for further canning or other value-added processing.

Tour Tri Marine's mackerel process.

Sardines (Sardinops Sagax)


Upon arrival at our docks, sardines are pumped into our plant.

Sardines are run through our packing tables and inspected for quality.

After passing inspection, sardines go into tubs or cartons for freezing.

Tubs are filled, weighed, and loaded into freezing racks.

Mackerel - Scomber Japonicus


Upon arrival at our docks, mackerel are pumped into our plant.

Mackerel are run through our packing tables and inspected for quality.

After passing inspection, mackerel go into tubs or cartons for freezing

Tubs are filled, weighed, and loaded into freezing racks.

California Wetfish Industry History


Beginning at the turn of the 20th century, European fishermen brought their methods from the old world and adapted them to California waters.

Purse seine fishermen from Italy and Yugoslavia settled the San Pedro area to fish sardines and squid.

California's squid fishery began in 1863 in Monterey Bay by Chinese fishermen who rowed the bay at night in sampans.

The whistle would blow at 2 A.M. and the women would go to work, chopping the heads off the sardines.

WANT TO LEARN MORE ABOUT OUR PRODUCTS

Please contact a Tri Marine expert. You can also contact one of our offices worldwide.