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HANDLING THE CATCH:
THE PROCESS

 

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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.

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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.

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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.

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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"One of the values of fishing in Sitka, is what you get to take home: the fish. My family and I love getting to grab fish from the freezer all winter long."

John B, Oregon

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