Rules for processing salmon on board

[mikerioux]

I have done a search in this forum and couldn't find anything on this subject as well as looked at the BC fishing regs on the internet and findings are not clear. I am looking at possibly filleting and packaging (food saver unit), icing on board this year but the regs are somewhat unclear as it states that species must be clearly identifiable. Without the head or tail but with the skin kept on the fillet would this be considered acceptable by the authorities.

 

[Pippen]

Have you read through this?

http://www.pac.dfo-mpo.gc.ca/fm-gp/rec/points/packaging-emballage-eng.html

 

[trophywife]

number the packages and keep the tail portion attached and folded over, then vac seal,keep the two halves together by taping or elastic band.... so 1of1 .. 2of1 etc...if you have more than 2 pieces,clearly mark and number them and keep them in a small bag together... not sure if you are live-a-board if you are allowed to have your 2 day limit on board... i could say maybe? write the date on the packages also so it coincides with your license ? this is how we do it at the lodge for customers.

 

[mikerioux]

Pippen, i did read this ruling and it discussed skinned filets so basically my query was is leaving the skin on is identifiable of the species by the authorities, trophywife thanks for your info, most likely the best way to go, I am considering this for day trips so no mess at home to clean up .

 

[the fog ducker]

Everthing TW said !!

My method , as well as many at the Nook ,
if its a chinook or a fish with size requirements ,,,, the fillet length with head off must meet that size limit ,check your areas regs
when filleting all species , we leave the tail on , so as when you are done , the 2 fillets are held together by the skin near the tail ,
including the tail
bones , fins, spine all gone ,,,piece of wax paper separating the 2 fillets before vac packing ,
pulls apart easy when ready ta pull ouuta the freezer and cook ,
re vac fillet 2 ....in the same bag if not eating.... while still frozen !! bobs ur uncle
pretty standard , dfo was ok with this when i showed em at the check point
you can hang them this way as well , drip dry for a better vac seal too
i find this way keeps the fish fresher longer , red meat not exposed in the vac bags !!!

m2b

fd

 

[Peahead]

You can have in your possession a two day limit anywhere - so go ahead and stay overnight - To make it obvious to fisheries I process my first days catch to the legal packing regs in the evening and store in a different fish box ....and second days catch is left whole and fresh in the other fish box until I am back at dock - pretty obvious to DFO what fish was yesterdays catch or today's catch if they came along on my second day

I keep skin on everything until I am at my residence

 

[the fog ducker]

hmmmm , if ya had 2 days fish all in one fish blood stew... ya get checked on day 2 ,
youve just made an appointment with a judge , some good laugh ats too...
most , atleast ,,, have em bagged and on ice , pretty standard , we do it all the time wcvi
who has time ta process lol , basic gut jobs , bag , ice .... - eat - fish ... bevys - sleep




fd

 

[Peahead]

hmmmm , if ya had 2 days fish all in one fish blood stew... ya get checked on day 2 ,
youve just made an appointment with a judge , some good laugh ats too...
most , atleast ,,, have em bagged and on ice , pretty standard , we do it all the time wcvi
who has time ta process lol , basic gut jobs , bag , ice .... - eat - fish ... bevys - sleep

fd

Yeah the cesspool thing could be ugly lol .... a response to TW's post re not being sure Mikerioux can keep his 2 day limit on board. No matter what stage of processing ( gutted only or fileted legally) is fine.

 

[Pippen]

Pippen, i did read this ruling and it discussed skinned filets so basically my query was is leaving the skin on is identifiable of the species by the authorities, trophywife thanks for your info, most likely the best way to go, I am considering this for day trips so no mess at home to clean up .

Hey Mike....didn't want to sound like a jackass (no comments from the hecklers please ); just wanted to make sure you knew where the link was "just in case" you hadn't seen it.

 

[mikerioux]

No problems Pippen, thanks for the input

 

[Finished Business]

I did exactly as TrophyWife explained. At first glance it looks like a lot of requirement to fill, but after we were done it proved very simple and efficient for the average guy. There was no doubt which piece was from what fish. Aside from fulfilling the regulation, I liked a little organization when it came to my catch, especially on longer trips.