Fish Processing & Shipping
Your day on the water doesn’t end when you step off the boat. At Steamboat Bay, our dock crew handles every catch with care, ensuring it is expertly prepared and ready to enjoy long after your trip ends.
Processing
After returning to the dock, your catch is cleaned, trimmed, vacuum sealed, and flash frozen by our experienced fish cutters. To help set expectations, most guests take home approximately 45% of the weight of their salmon or halibut after trimming. Lingcod yields average around 20% and rockfish about 17%. These yields reflect the natural preparation needed to create clean, ready-to-cook portions.
Packing and Shipping
Once prepared, your fish is packed in custom insulated wet-lock boxes designed for easy travel as checked luggage. These airline-ready boxes keep your catch frozen and protected throughout your journey home. Our crew, both at the lodge and in Ketchikan, assists with every transfer to make the process effortless.
If you prefer not to fly with your fish, we will arrange shipment through commercial couriers. Simply let us know your preference and our team will take care of the details.
Enjoy Your Catch at Home
Our fish is more than something you bring back, it is part of your Steamboat Bay story. Whether you serve it at a family dinner or save it for a special occasion, every meal brings you back to your time on the water. Our chefs are always happy to offer tips, techniques, or simple preparation ideas to help you enjoy it at its best.
