Storing fish

[Finally]

I am heading out to Nootka sound for the first time and staying at Moutcha bay. I was looking at their website and it appears they have their own licensed fish processor. The only problem is the price to vacuum seal the fish is expenses. I would like to avoid that at all possible and will be bringing some coolers. Do you know if they have freezers for your catch? I did a search on the site on ways to store catch and got some good info. Seems the best way to do this is to pick up some salt ice on the way and pack the gutted fish with lots of it allowing the melt water to drain out. Do you need to bag the fish before putting it in the ice or will it be fine as is for our 4 night stay? If fishing is good and we catch a bunch I may need to fillet and vacuum seal my catch following the legal regs to do so as my cooler can only hold so much whole fish. Anyway, I was wondering what your guys' experiences were at moutha for storing your catch. Thanks for your input.

 

[Fish Nutz]

I'm not sure about the freezing facilities at Moutcha but salt ice always has worked well for me. No need to bag the fish IMO just get all the blood and crap out pack them tight and they will be almost frozen after a few days in the ice. If space is an issue just fillet the salmon with the bellies hodling the fillets together and the tail on one fillet. If you do this make sure you bag them tho.

Cheers

 

[Barnacle Bill]

If you do have the chance to have your catch vacuum packed, it is worth the money IMHO.
The fish will keep much longer in your frezzer and have less chance of frezzer burn. If the price
is to high for your pockets, just use the salt ice packing the bellies and covering the fish.
Have a great trip. ..................BB

 

[Fisher Down]

No need to bag the fish IMO just get all the blood and crap out pack them tight and they will be almost frozen after a few days in the ice.

Agreed - in fact, you DON'T want to bag the fish when packing in a cooler, you'll keep all the blood and slime near the fish (you want all of that to wash away with the melting ice). As long as you keep the fish iced, they'll last 10 days (that's what commercial trollers do - or did years ago).

Have you thought about buying another cooler, or even better... It's your boat, so get your fishin buddy to supply the other cooler.

F D

 

[Ian]

Can't count the number of times I've seen a rig in the ferry line up with a small freezer in the truck, basically they plug it in whenever they can...craigslist may be your answer. Also, consider dry ice....

 

[seadna]

If you're staying in the RV park with electricity, take your own vacuum packer and bags. Vacuum pack the fish. Put some ice in the cooler, then some rock salt, then the fish (sealed up already). Continue to later, ice, salt, fish. Done properly, the fish will freeze solid in 3-5 hours. You want the fish sealed up good so you don't get salt on them. Replace the ice and salt as needed. When you get home, rinse off the outside of the frozen vacuum packed bags prior to putting in your freezer.

 

[Islandgirl]

I have no problem with a 4 or 5 day trip keeping the fish whole, gutted, and on ice.
Once the meat is filleted you are exposing it to bacteria and all sorts of nasty things. With the skin on and interior cavity intact you meat is virtually sealed from anything that could ruin it.
Add some ice to the interior cavity of the fish when it is in the cooler and it will keep very well.

I am lucky enough to have a freezer where I can make big 25 lb blocks of ice that we chop up later. Seems to have lasted a little longer than the salt ice and you can stil use it for margaritas prior to adding any fish!

Like other members have said, don't bag it and trap all the slime etc.

 

[devers]

You can pick up "Sea Ice" at Campbell River Seafoods (250-287-4121) but check times they are open - 10AM-12 Noon and 2PM-5PM.

 

[vetteman]

I am heading out to Nootka sound for the first time and staying at Moutcha bay. I was looking at their website and it appears they have their own licensed fish processor. The only problem is the price to vacuum seal the fish is expenses. I would like to avoid that at all possible and will be bringing some coolers. Do you know if they have freezers for your catch? I did a search on the site on ways to store catch and got some good info. Seems the best way to do this is to pick up some salt ice on the way and pack the gutted fish with lots of it allowing the melt water to drain out. Do you need to bag the fish before putting it in the ice or will it be fine as is for our 4 night stay? If fishing is good and we catch a bunch I may need to fillet and vacuum seal my catch following the legal regs to do so as my cooler can only hold so much whole fish. Anyway, I was wondering what your guys' experiences were at moutha for storing your catch. Thanks for your input.

I stopped in at Moutcha Bay a few weeks ago just to check it out. You certainly don't want to be paying the price that they charge for vacuum packing. In fact, the only thing that isn't outrageously priced is their moorage.
Fill your cooler with salt ice and vacuum pack the fish when you get home.
Dave

 

[High Velocity]

We had all of our fish processed at Moutcha when we were staying at Nootka from July 8-12. A little spendy, but IMHO, well worth it. I bought dry ice at Praxair in Campbell River to put on top the fish and when we arrived home in Alberta yesterday evening, everything was still froze solid and ready for the freezer. Last year, we brought four coolers home packed with fish and ice. After the long drive home, then 3+ hours of processing fish, I swore I was never doing that again.


Sent from my iPad when I should be fishing.

 

[Slabby20]

Probably a stupid question - when packing gutted whole fish in ice in the cooler are the bellies facing down or up?

 

[scott craven]

Probably a stupid question - when packing gutted whole fish in ice in the cooler are the bellies facing down or up?

no question is stupid, sometimes the answers are.
bellie's up, keep the ice inside the cavity.

 

[xavier]

Probably a stupid question - when packing gutted whole fish in ice in the cooler are the bellies facing down or up?

belly up...

 

[Windowlicker]

We had all of our fish processed at Moutcha when we were staying at Nootka from July 8-12. A little spendy, but IMHO, well worth it. I bought dry ice at Praxair in Campbell River to put on top the fish and when we arrived home in Alberta yesterday evening, everything was still froze solid and ready for the freezer. Last year, we brought four coolers home packed with fish and ice. After the long drive home, then 3+ hours of processing fish, I swore I was never doing that again.


Sent from my iPad when I should be fishing.

Staying at Moutcha last two weeks in August and have same problem. What did it cost to have them process your fish?

 

[Bret]

What kind of price are they charging... Our local plan charges $1.60/lb and it is worth every penny, they cut to your specs, flash freeze, glaze and bag...

Bret

 

[directmule]

I am heading out to Nootka sound for the first time and staying at Moutcha bay. I was looking at their website and it appears they have their own licensed fish processor. The only problem is the price to vacuum seal the fish is expenses. I would like to avoid that at all possible and will be bringing some coolers. Do you know if they have freezers for your catch? I did a search on the site on ways to store catch and got some good info. Seems the best way to do this is to pick up some salt ice on the way and pack the gutted fish with lots of it allowing the melt water to drain out. Do you need to bag the fish before putting it in the ice or will it be fine as is for our 4 night stay? If fishing is good and we catch a bunch I may need to fillet and vacuum seal my catch following the legal regs to do so as my cooler can only hold so much whole fish. Anyway, I was wondering what your guys' experiences were at moutha for storing your catch. Thanks for your input.

Have been going to Moutcha for a few years, yes they are expensive on their processing $2.00 @ lb for salmon and $1.00 for bottom fish. We have always hads the use of a freezer while staying there, I would recommend you contacting them and confirm that people staying there can use there freezer for no charge. We have our own vacuum packer a Pro 2300 and but the rolls by the case, a lot cheaper than buying at the store. We do our own fish, put them in their freezer, buy a few bags of ice ( $4.00 @ bag) and a good layer on the bottom of the cooler (Maxcold Igloo 156L) fill with the fish and another good layer of ice on top, when we are ready to head home. I also agree with the others that said if not freezing them, that it is best to place the fish in the ice with no bags. As for whole fish, we only bring home the coho & very small springs whole, all the others are fillet.

Remember, you need a large or good size cooler, you have the fish & ice you may want to take a second cooler along and as some have said, pick up some sea ice, it will last longer than ordinary ice & fill your cooler & fish with it for the trip home.

 

[Rover]

if they have freezer facilities see if you can put the fish in there the night before to partially freeze and cool down the fish then pack them on the ice, it will keep the ice better

 

[High Velocity]

Staying at Moutcha last two weeks in August and have same problem. What did it cost to have them process your fish?

We had 4 halibut, two 25-27 lbs and two 15-17 lbs., four red snapper from 6-12 lbs., two salmon, 8 & 17 lbs and two lings, one 22 lbs and one 8lbs. Our bill was about $175. I would not hesitate to do it again.


Sent from my iPad when I should be fishing.

 

[pescador]

I've always filleted my fish (keeping tail on one side) placed in a heavy guage plastic bag and then put it in my cooler with lots of ice on top and under it. I never allow ice/water to make direct contact with the flesh. I was told that water contact with raw salmon is not advisable. I'm reading different views on this post to what I do?

 

[Cuba Libre]

Pescador-- keep doing what you have been doing. I do this also , just wipe the fish down before you place it in the bag.