Santa Monica Seafood History

Jack Deluca spent over 40 years building Santa Monica Seafood into one of the top distributors of seafood in Southern California. Simultaneously, his cousins, the Ciglianos, and their children were on the docks of San Pedro growing the business of State Fish Company. In 1981 the families came together again when the Cigliano family purchased the company from Uncle Jack and Frank. Over the next several years each of Anthony’s children joined the daily operations of Santa Monica Seafood bringing a unique blend of talents and dedication to the business.

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In 2002 Santa Monica Seafood moved into a state-of-the-art, fully climate controlled 61,000 square foot facility in Rancho Dominguez, CA. From this central location near both the Los Angeles Harbor and Los Angeles International Airport, our fleet of computer temperature-controlled trucks is able to reach all of Southern California, Las Vegas and Phoenix.

Our 7,000 square foot freezer room is cooled to an icy -10°F at all times. We also maintain a marine tank system that can hold up to 12,000 pounds of live crustaceans.

With additional cross-docking facilities in both Las Vegas, NV and Phoenix AZ, along with acquisition of Long Beach Seafood and Central Coast Seafood we continue to increase both our purchasing power and customer base.

Although Santa Monica Seafood has grown in size we remain committed to quality, safety and service. Jack Deluca founded Santa Monica Seafood with the philosophy, “Provide the highest quality product at a fair and reasonable price,” and that approach has never wavered.