If we’ve arrived, where is it? We were on a mission to find Mitch’s Seafood (formerly called Hudson’s) on Point Loma. I accidentally stumbled on this place while Googling another Point Loma fish house, and when I read it described as the locals’ choice on Point Loma, I knew that we wanted to eat here.
Mitch Conniff is the chef/owner of this casual waterfront restaurant
Like most fish joints, the motto for Mitch’s should be “We Fry Almost Everything.” While there are usually a couple of grilled specials along with fish tacos, salads (with or with chicken or shrimp), tuna salad, shrimp Louie,
We placed our order at the counter in the indoor dining area and wandered out to the dining porch overlooking the marina and where,
We shared the porch with a quartet of local middle-aged “Boater Boys” who probably should have stopped drinking one beer earlier. Instead, shortly after our arrival they ordered another round. When one saw me taking notes and both of us using our cameras, he yelled “Do you folks work for a magazine or something?” We let the question go unanswered.
We started by sharing a bowl of Mitch’s highly acclaimed clam chowder.
While the clam to potato ratio was weighted heavily in favor of the clams, it was way too thick for my taste and really needed seasoning. I was reminded again of how good Betty Miller’s (of the Ridgecrest, CA, Millers) version of chowder is and made a mental note to make another batch quite soon.
I decided to order the mixed seafood platter which contained four panko coated butterflied shrimp, an appetizer sized portion of fried calamari rings and tentacles, a medium size piece of battered fish, and a large crab cake. All of this was sitting on a bed of fries that could easily have fed all of us sitting on the porch and a cup of slaw. And all this for only $13.99.
Now let’s talk crab cakes. I have cast aside my East Coast parochial attitude and will admit to my West Coast friends and family that the Dungeness crab is indeed the Prince of Crabs. (I’d say King but I don’t want to you to think that I am referring to Alaskan King Crab.)
That being said, the large crab cake on my platter was an excellent example of the West Coast crab cake art. Almost totally devoid of filler, the cakes were delicately seasoned and contained a combination of shred-like pieces and larger chunks of crab. And the cake was grilled and not deep fat fried.
The slaw was decent. Not great but decent. And the fries – at least a half of which I wasn’t able to finish – were of the shoestring variety – and quite good.
Mitch’s Seafood was worth the search and we decided, should we ever return, to order two cups of the chowder and one seafood platter. That would be more than enough food for two people. And our rating? A solid 4.0 Addies.
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