Are they a licensed processor or do they VP in large pieces and whole fish?Mills landing has salted ice and will vacuum pack your fish . We had our Hali done there on the weekend.
I used to vacuum pack myself in smaller pieces which we are not suppose to do. Now I'm getting nerves about doing that so wondering how others do it?
Now I'm thinking about putting whole salmon in bags and into a cooler with salt ice.
Does anyone know why it says in the link that wolf posted salmon/cod fillets can each only be cut into 2 pieces, for a total of 4 pieces, and halibut can only be cut into a total of 7 pieces inclusive of all fillets, including the "special" fillet with the pectoral fin?
I've seen them cut into more than that and vacuum packed/labelled, by credible lodges, who have been checked by officers with no issues whatsoever.
It would seem to me that as long as the fillet is measurable, noting the max and minimum size limits that apply between each species including the special rules for halibut fillets and the pectoral fin, that you could cut it into 20 pieces if you wanted. All you have to do is line them up, or if an officer really wanted to be anal, they could cut the packs open and line the pieces up and really take a close measurement.
They can cut into smaller pieces because they are a government licensed and inspected facilitiesDoes anyone know why it says in the link that wolf posted salmon/cod fillets can each only be cut into 2 pieces, for a total of 4 pieces, and halibut can only be cut into a total of 7 pieces inclusive of all fillets, including the "special" fillet with the pectoral fin?
I've seen them cut into more than that and vacuum packed/labelled, by credible lodges, who have been checked by officers with no issues whatsoever.
It would seem to me that as long as the fillet is measurable, noting the max and minimum size limits that apply between each species including the special rules for halibut fillets and the pectoral fin, that you could cut it into 20 pieces if you wanted. All you have to do is line them up, or if an officer really wanted to be anal, they could cut the packs open and line the pieces up and really take a close measurement.
Do that all the time... no problems. But bury the fish in the ice.Is there any issues bagging the cleaned salmon and putting on salt ice?
Fresh water is a killer for fish flesh-Never Ever get fresh water on your fish- at best if it's dirty use a J cloth or the the like to wipe it clean.I have never used salt ice however I find leaving a fillet or freshly caught salmon for more than 3 days in the fridge it goes bad....