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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.
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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