Your Catch Processing Options
#1 Meal Size Frozen Vacuum Packs (on site)
Or any combination of the above! Tell us your plan.
TAKE YOUR FISH HOME VACUUM PACKED FROZEN MEAL SIZED PORTIONS FROM ONSITE FACILITY
Processing fees in addition to fishing trip rate
Fish that are processed within the new ”Murphy’s Custom Fish Processing” Provincially licensed facility, can be trimmed of fins and tail, cut into meal sized portions, vacuum packed, and flash frozen on site by trained staff following stringent provincial food processing protocols. The legally documented finished product is not subject to DFO fish transport regulations outlined in option #2.
Murphy's Custom Fishing Processing Web page
This facility and its equipment is a stand alone regulated operation in a separate building from that of the traditional fish dressing station that option #2 utilizes. See Murphy’s Custom Fish Processing for rates and details. Competitive rates with other Kyuquot, Nootka and Island fish processing service providers. Incoming Filleted weight $2.50/lb ($1.99 round head off, dressed equivalent)
Your catch will be carefully filleted with rib bones and fins removed before being portioned into meal sized for two persons (aprox 1.5 lbs). Each piece is vacuum packed using 5 mm plastic, labeled with your name, date caught, species and flash frozen daily. Legal documentation and fish tracking is kept through out the process so that on check out day we are all confident that your personal catch is provided back to you.
PROCEDURE: Visit the Murphy's Custom Fishing Processing Web page for details
INCLUDED IN YOUR FISHING PACKAGE
This option requires that all catch is prepared in compliance with the DFO fish transport regulations which require the fish either whole (gutted) or fish filets are whole, skin on and fins attached for identification purposes. Your guides know the rules well and will ensure that your catch is dressed accordingly. In the event of a DFO road block or inspection you can relax knowing we have it all taken care of.
Fish can not be cut into meal size portions under this regulation.
Salmon can be whole with head off and gutted or 2 ﬁllets per fish, fins and tail must be attached.
Halibut cut into 3 or 7 filets depending on size. One filet must have the tail and caudal fin attached and be whole for legal measurement. The other filet can be cut in half if a small halibut, or cut into 4 pieces if a large halibut.
Lingcod and Rockﬁsh can be cut into whole side filets with skin attached. Two filets per fish.
When you get off the boat every day, with your guides help, you will personally “tag” each of your fish with your plastic fish ID cards. Your catch will also be recorded in your personal catch record sheet aboard the vessel. This catch record sheet will follow you through out your trip from vessel to vessel.
After your fish are ID tagged, your guide will dress (head off and gutted) or whole filet your Salmon. Advise your guide daily of how you want your fish prepared. Bottom fish are filleted by default. Your catch will be bagged (not vacuum packed) and stored to avoid freezing so it goes home with you fresh.
Bring your own cooler or buy one from us. Your fish is packed under ice on departure morning.
To ensure fish quality and future food safety, your fish will require re-icing (remove melted ice) on transit route. Depending upon your distance, multiple times may be required. It should be stored out of the sun and with extra insulation on top of the coolers if possible.
AIRLINES DO NOT ACCEPT COOLERS WITH ICE AND REQUIRE APPROVED AIRLINE COOLERS WITH GEL PACKS. If you are flying, this option is not recommended.
We would welcome hearing from you and having your plan in your guest folio.