Cleaning and packing Hali

[abbyfireguy]

Hi again guys. Once we have our Hali, what is the best method for preparing them for travel home to the mainland.Fillets with skin on or??
We will fish till Friday noon and then head home to Vancouver hopefully on the 6:00 boat from Naniamo.
Is filleting the 4 pieces off and bagging them on ice fine.
We will have lots of salt ice for the short trip home.Salmon have alway been great buried in salt ice, but I've never had to do halibut.
I hope they don't expect us to leave them whole!![8)]
We will be fishing Tuesday till Friday.
Thanks

IAFF Local #18 (Vancouver Fire Rescue)

[Sea Wolf]

Better read the regs about that. I think you have to be able to identify the specie - wild or hatchery and number of fish taken. I was inspected at a dock near Port Hardy last summer after filleting and wrapping a halibut and could have got into some serious trouble. The officer let me go with a warning. Nice guy - my fault.

Sea Wolf

[SeaWolf]

From the DFO Website:

Halibut must be filleted in such a way that skin is left on each fillet.

Halibut weighing 14 kg. (30 lbs) or less may be cut into four fillets. The four fillets should be packaged and placed in one bag so that one bag would represent one fish.

For halibut between 14 and 34 kg. (30 and 75 lbs), each fillet may be cut into two pieces. This will result in the fish being cut into a maximum of eight pieces. These pieces should be packaged and numbered in a sequence, e.g., 1 of 8, 2 of 8, 3 of 8 etc. to indicate that eight pieces of halibut represent one fish. Skin must be left on all fillets and pieces.

For halibut over 34 kg. (75 lbs), each of the four fillets may be cut into four pieces. This will result in your fish being cut into a maximum of 16 pieces. These pieces should be packaged and numbered as outlined above. Remember, skin must be left on all fillets and pieces, and the packages should be labelled and numbered as described above.

REMEMBER: It is your responsibility to ensure the packaging will allow the species , number, size and weight to be readily determined.


SeaWolf - the original

[abbyfireguy]

Thanks,hopefully we get nothing over 75 lbs.
I don't need a hernia![8D]

IAFF Local #18 (Vancouver Fire Rescue)

[Sushihunter]

A lot of guys I know, when cleaning a Halibut will take all the skin off except for a small 1" square bit of skin left on each fillet.

Any opinions on how the DFO minions will react to that?



Jim's Fishing Charters
www.JimsFishing.com
http://www.youtube.com/user/Sushihunter250

[Poppa Swiss]

always put flesh to flesh and skin to skin, I've seen so many guys contaminate their flesh by putting slimy skin on their meat.

http://www.fishingvancouverisland.org

[Barnacle Bill]

Great tip on putting them flesh to flesh, but might add, keep the bags "Flat", so they don't bunch up in the bottom of the plastic bag. I try to scrape and wash off most of the slime, but can't get it all off.,........BB

[Island Fish Lifter]

The absolute best way is if you can leave them on ice, heads off, guts out and in the round until just before theyre processed.


Fill the dam tub!

[Fishtofino]

You gotta catch them 1st [}]

[bananas]

1 inch pieces of skin on each piece is all you need left on.