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HANDLING THE CATCH:
THE PROCESS
01
GUT, GILL, ICE SALMON
Our crew bleeds your fish immediately after landing the catch and gut and gill salmon within minutes. This ensures quality.
02
STORE HALIBUT & ROCKFISH IN COLD-WATER HOLD
Once we've landed halibut and rockfish, we give them a bonk on the head and bleed them in a cold-water hold.
03
FILET FISH
Our deckhands filet halibut and pelagic rockfish on the ride in. Our Captains filet salmon and portion them at the dock.
04
VACUUM SEAL & FLASH FREEZE
Once fish is packed in vacuum seal bags, the catch is brought back to the lodge where it is sealed and flash frozen.
05
BOX + DELIVER
On the day of your departure, your fish box(es) are strapped and delivered to the airport. Our team will assist you with checking in your catch.
*no weight/box limit*
06
THAW, COOK, ENJOY
We recommend eating your catch within a year of being caught. Generally, it takes 2-3 meals a week to get through a 3 day trip's catch.
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