07-22-2013, 03:14 AM
Yes the lodge or guide service does offer the processing. No it is not a "loop hole" because the state set it up that way and is very aware that people are taking fish, sometimes lots of fish, home to eat down south.
The reason for the possession limit on whole fish is so that they don't get spoiled. People don't usually freeze a whole fish it is usually fresh on ice. So the idea is that you will not waste fish by leaving them whole to spoil. The guts and blood of a fish (or any animal for that matter) cause meat break down and spoilage faster then anything else.
Commercial halibut and king salmon guys gut their fish and put them on ice and will keep them that way for up to 5 days. A whole fish that is not gutted will rot in that time, even on ice. But a gutted fish on ice will stay relatively fresh for up to 2 weeks, though your grading at the processing plant will go down fast.
Trust me the state knows about the fillet and freeze process and are VERY happy that tourists come up and spend their money to take home 50 - 100 pounds of fish.
The cost per pound (or put differently) revenue per pound for the tourist caught fish is on average 50 times, that of the commercially caught fish.
Or expressed mathematically Silver Salmon caught by a commercial fisherman goes for $2.00 per pound at the processing plant. That same silver salmon caught by a sportsfisherman with all expenses factored in cost them about $100 per pound if they are at a fully guided and provided lodge. If at a do it yourself lodge, the cost is probably closer to $30 per pound.
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The reason for the possession limit on whole fish is so that they don't get spoiled. People don't usually freeze a whole fish it is usually fresh on ice. So the idea is that you will not waste fish by leaving them whole to spoil. The guts and blood of a fish (or any animal for that matter) cause meat break down and spoilage faster then anything else.
Commercial halibut and king salmon guys gut their fish and put them on ice and will keep them that way for up to 5 days. A whole fish that is not gutted will rot in that time, even on ice. But a gutted fish on ice will stay relatively fresh for up to 2 weeks, though your grading at the processing plant will go down fast.
Trust me the state knows about the fillet and freeze process and are VERY happy that tourists come up and spend their money to take home 50 - 100 pounds of fish.
The cost per pound (or put differently) revenue per pound for the tourist caught fish is on average 50 times, that of the commercially caught fish.
Or expressed mathematically Silver Salmon caught by a commercial fisherman goes for $2.00 per pound at the processing plant. That same silver salmon caught by a sportsfisherman with all expenses factored in cost them about $100 per pound if they are at a fully guided and provided lodge. If at a do it yourself lodge, the cost is probably closer to $30 per pound.
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