ProcessingAfter your charter your guide will dress your salmon and halibut and can prep dinner fish.
Fish that will not be enjoyed in the first few days should be properly prepared for storage; cryo or vacuum packing prior to freezing is essential to maintain the exceptional quality of your catch. If you are set up to process your own fish, that is fantastic, if not Trilogy Fish Company offers professional fish processing directly off of the dock. Once processed, transport the fish in your cooler, if you don’t have one Trilogy can supply one for you.
Custom Cutting and FreezingYour choice – fillets or steaks, cryo packed in portion sizes from a two person package right up to the whole fish. Once cryo packed your fish will be flash frozen to -18ºC to ensure a quick and complete freeze.
Custom cutting, cryo-packing and flash freezing: $2.50/lb, $.50/bag
Westcoast Processing is renown for producing excellent hot and cold smoked salmon. Hot smoked salmon is marinated in a traditional brine, and can be prepared with or without a pepper crust. Candied salmon and pepper sticks are slightly sweeter and make an excellent snack. Hot smoked salmon can often be ready in as little as a couple days. Cold smoked takes a little longer (seven days or so) but is well worth the wait and is a guide favorite. Excellent when served thinly sliced on a cracker with cream cheese and capers.