SALMON & HALIBUT PROCESSING
The fishing season is short, so why waste the time processing your own catch when you can have someone else do it for you? We offer timely and professional fish processing services for any sport fisherman or fisherwoman's budget. Drop off your catch, relax, and enjoy your time fishing while we take care of the hassle.
Services & Pricing
FILLET, VACUUM PACK, AND FREEZE $1.75/LB
We will fillet, rib, and portion your salmon or halibut into 1-2lb packs. After a light rinse, we vacuum seal those portions in 5 mil polyethylene bags. Once sealed, we immediately place the packaged fish on sheet pans that go directly in a walk in freezer set at 20 degrees below zero. Most home based freezers are only set at 0 degrees. Our freezer will freeze your fish faster and better preserve its texture. This service includes three days of free frozen storage. We can also skin your salmon or halibut for additional $0.30/lb. Your fish returned guaranteed as we track your catch through the entire process. Please note that this rate is based on incoming weight.
VACUUM SEAL $1.50/LB
We will cut your salmon or halibut into 1-2lb portions. After lightly rinsing the portions, we will vacuum seal them in 5 mil polyethylene bags and place them inside our walk in freezer. This service also includes three days of free frozen storage. Your fish returned guaranteed.
FREEZING ONLY $1.00/lb
We will freeze and store your packaged salmon or halibut for up to three days in a walk freezer set at 20 degrees below zero. This service may not be available during July and early August so please call ahead for availability.
FROZEN STORAGE ONLY $15.00/DAY
Includes up to 50lbs of frozen fish. This service may not be available during July and early August so please call ahead for availability.
*Please allow a 24 hour turnaround for your catch so that it is properly processed, frozen, and packaged for transport.
Shipping & Handling
Handling Your Catch
Bring out the best flavor and texture in your wild, Alaska seafood by following these 3 simple steps:
Handle your catch gently. This can be done by immediately stunning the fish once on the head- preventing it from flopping around and bruising the meat.
Bleed your catch immediately after it is stunned. The best way to bleed a fish is by breaking one of its gills and placing it into water for about 10 minutes. This step is crucial in improving the quality of your catch by ensuring there is no "fishy flavor" and reducing the potential for spoilage.
Keep your fish cold by storing it in a cooler with ice, preferably shaved ice. Make sure to drain excess water from the cooler. Bring it to a processor as soon as possible for the remaining steps.