Your Catch Processing Options
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 $2.25/lb ($1.86 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
SMOKING AND OR CANNING AND SHIPPED TO YOUR HOME
Not included in fishing package – Via St Jeans in Campbell River
Drop your fish off on your way home at St Jeans Smokehouse & Cannery Depot in Campbell River and have your personal catch custom prepared and shipped to you.
St Jeans in Campbell River offers custom smoked, candied and/or canned products, or custom vacuum packing made from the fish you caught. All fish dropped off at St Jeans are shipped to you in about 4-8 weeks time via Fed Ex. Prices and options vary depending on what you want done and the distance for shipping to your home. Their website has all their rates and details. http://www.stjeans.com/sport-fishermen/
On way to Kyuquot, Stop at St Jeans in Campbell River and pick up a “murphy” cooler. You will need one cooler per person. This cooler will be filled with your fish as outlined in Option #2 while at the Kyuquot Lodge in accordance with DFO fish transport regulations. Then you leave with this fish and drop the filled cooler off at St Jeans in Campbell River after departing on your way home. The “Murphy” cooler stays with St Jeans for the next guest using these services. If you have your own cooler please call St Jeans Campbell River and advise them that you will be dropping your catch off and on which date and for how many persons.
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.
This is the best option if you want to portion/process your own fish yourself at home or if smoking/canning with St Jeans or using another service provider.
We would welcome hearing from you and having your plan in your guest folio.