SAN DIEGO — Landing a big tuna or yellowtail in Southern California waters is a thrill for any angler. But what comes next can quickly become daunting. Cleaning, filleting, packaging, and preserving that catch properly is no small feat. That’s where Five Star Fish Processing comes in, bridging the gap between ocean adventure and ready-to-eat convenience for both private boaters and sportfishing passengers throughout San Diego and the greater Southern California region.
Since opening its doors in 2003, Five Star Fish Processing has become the go-to name in sportfishing circles for handling freshly caught fish with skill, speed, and precision. For more than 20 years, this local institution has been trusted by every major sportfishing landing in San Diego — including Fisherman’s Landing, Point Loma Sportfishing, and H&M Landing — as well as by hundreds of private boaters looking for a clean, professional finish to their day on the water.
The company offers a full menu of services: filleting, vacuum packing, smoking, jerky production, and gourmet canning. Fish can also be flash-frozen or packed in thick 5 mil bags for long-term storage. For anglers who are short on time, Five Star even offers same-day service by reservation, turning dockside drop-offs into flight-ready packages for those who need to catch a plane home.
“We meet every long-range boat at the dock when it returns,” explains the Five Star team. For shorter trips, like half-day to three-day outings, anglers are encouraged to book a reservation in advance. Walk-up and drop-off services are also available at their Point Loma shop during designated hours, especially helpful during the peak summer season.
Fish processing services like Five Star’s offer several key advantages: they save time and mess, maximize yield, and guarantee quality control from sea to table. The service also ensures that nothing goes to waste. Tuna bellies — a delicacy known as “toro” in sushi circles — are always included. Collars and other prized cuts can be added upon request.
Behind the scenes, Five Star uses a system of tagging and documentation to ensure every customer gets back exactly what they caught. From the moment the fish is offloaded to the final vacuum-sealed package, each order is meticulously tracked. It’s a process that instills confidence and reinforces Five Star’s reputation for reliability and care.
San Diego anglers have come to rely on Five Star not only for the basics, but for the bells and whistles that elevate the final product. Fish can be hickory smoked to perfection, turned into top-quality jerky, or canned in olive oil, jalapeño, or traditional saltwater. These gourmet offerings make it easy to savor your catch for weeks or even months after the trip is over.
Five Star also accepts drop-offs from private boaters bringing in big game like marlin, swordfish, sharks, and large tuna. Fillets can be repacked or vacuum sealed to ensure long shelf life and easy transport. During the busy season from June to November, the shop runs extended hours for night drop-offs between 7:00 and 10:00 p.m. From November to May, service is available by appointment.
Located just minutes from the freeway in Point Loma, the Five Star facility includes a viewing room for curious customers, a comfortable waiting area with Wi-Fi and snacks, and ample refrigeration for temporary storage. Fish can be stored on site for up to 14 days, with daily fees kicking in after that and unclaimed fish donated to charity after 60 days.
Shipping is another major advantage. Five Star offers air cargo services through Southwest and Alaska Airlines, as well as UPS shipping. Boxes and packaging materials are available for purchase, and customers can ship fish to multiple locations — ideal for gifting or sharing the bounty.
Processing rates are calculated based on the whole weight of the fish, with detailed pricing tiers for different bag thicknesses and preparation methods. For example, fillet and vacuum pack in 3 mil bags runs about $1.87 per pound, while jerky processing can cost just under $3.90 per pound. Canning, collar packing, and custom orders are all priced separately. A small surcharge applies to fillets brought in without the whole fish and to credit card transactions.
Yields depend on species and size. A yellowtail weighing over 45 pounds will typically yield 25 to 35% of its weight in fillets, while a similar-sized tuna could produce 30 to 40%. Smoking and jerky results vary slightly but follow similar patterns. Customers are encouraged to request specific cuts like sushi-grade loins, belly, and collar portions to suit their preferences.
Fish processed under Five Star’s care can be picked up fresh or frozen, depending on the timeline. For customers waiting more than a few days to retrieve their order, freezing is recommended to preserve flavor and texture. Fresh, RSW (refrigerated salt water) fish can often be processed the same day if it’s not frozen on arrival.
The company also educates anglers on proper bait tank prep and catch care before they even hit the dock. Small details — like the importance of flushing your tank before departure, or avoiding dropped or damaged bait — can impact final product quality. Once the fish arrives, the professionals take over with surgical precision.
Five Star does not sell fish or wholesale any product that comes through its doors. The company’s mission is strictly service-oriented, built on quality, consistency, and trust. They process what you catch and return it in top form, ready for the grill, the freezer, or your next backyard gathering.
As San Diego continues to anchor itself as a hub for saltwater sportfishing, Five Star Fish Processing plays an increasingly vital role. It connects the dots between adventure and sustenance, between the thrill of the catch and the pride of a well-prepared meal. The shop serves not just as a processing plant, but as a celebration of Southern California’s fishing lifestyle — one fish at a time.
For more information, reservations, and seasonal hours, visit fivestar.net or call 858-833-4037.
