Cleaning and preserving salmon,halibut and trout

Many thanks to Jim Trujillo, owner and manager of Ed's Alaska Seafoods, located in Soldotna, Alaska for the information below. Jim's family run business has been custom processing and smoking salmon, halibut and trout for sport fishing enthusiasts on the Kenai Peninsula for over 30 years from two locations , right on the Kenai and Kasilof Rivers. For more information on Ed's Kasilof Seafoods CLICK HERE

Keep your Alaska caught Fish Fresh!

1. Head and gut them immediately. A good way to do this is to first bonk the fish directly between the eyes or in the case of large halibut harpoon the fish. This also takes care of bleeding the fish
2. Ice/Chill them until they go through rigor mortis.(usually about 4-6 hours)
3. Fillet the fish (this will save them quite a bit of money)  after rigor
mortise and place in a plastic bag and the bag on ice.(no flesh should touch
the ice.)
4. Tell my employee's that you only want them vacuum sealed and not frozen
if they want to freeze them at the lodge.
5. It usually only takes us about 1 hour to do this for them.(July a little
longer)
6. If they want any of the catch smoked they should do this at the beginning of their vacation
 

CLICK Below  for more info