East Point Seafood Market is categorized under Fish Smoking and Curing Manufacturers in South Bend, WA and active since 1948.
East Point Seafood Market was established in 1948, and today employs 1 to 4, earning Unknown per year. This is a Fish Smoking and Curing Manufacturers business, which does work in the B2B market, and is classified as a Fish Smoking and Curing Manufacturers, under code number by the NAICS.
If you are seeking more information, feel free to contact John Dykstra at the company’s single location by writing to 313 E Robert Bush Drive, South Bend, Washington WA 98586 or by phoning (888) 317-8459. You can also visit this business on Facebook by going to their profile page at Facebook or on find them on Twitter.
Business Name: | East Point Seafood Market |
Contact Person: | John Dykstra |
Address: | 313 E Robert Bush Drive, South Bend, Washington 98586 |
Phone Number: | (888) 317-8459 |
Website Address: | eastpointseafood.com |
Annual Revenue (USD): | Unknown |
Founded: | 1948 |
Location Type: | Single Location |
Employee Number: | 1 to 4 |
Business Type: | B2B (Business to Business) |
Business Category: | Fish Smoking and Curing Manufacturers |
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East Point Seafood Market was started in 1948 to provide professional Fish Smoking and Curing Manufacturers under the SIC code and NAICS code . Since its inception, the company has gone on to take a total of 1 to 4 personnel under its employment and has achieved earnings of Unknown per annum.
Feel free to contact John Dykstra for inquiries that concern East Point Seafood Market by calling the company number (888) 317-8459, as your correspondence is most welcome. Additionally, the physical location of the single location of East Point Seafood Market can be found at the coordinates 46.664650,-123.794220 as well as the street address 313 E Robert Bush Drive in South Bend, Washington 98586.
For its online presence, you may visit East Point Seafood Market’s website at eastpointseafood.com and engage with its social media outlets through on Twitter and on Facebook.