Seafood Processing

Steamboat Bay Fishing Club is the closest lodge to the best fishing in Southeast Alaska, and our guests catch lots of fish. As part of guest services, our professional seafood-processing crew cleans, trims, vacuum-packs, and flash-freezes each guest’s catch according to individual preference. Please note the approximate percentage yields of trimmed fish (relative to caught fish weight) after processing:

  • Salmon, 45 percent
  • Halibut, 45 percent
  • Lingcod, 20 percent
  • Rockfish, 17 percent

Once processed, fish is packed in custom wet-lock fish boxes designed for travel as luggage on return flights home. Club crew on property and in Ketchikan are on hand to assist with fish-box transfers. Commercial courier services are also available.

Note that fish boxes should be unpacked and your catch stored in a freezer immediately upon your arrival home. Generally, fish may be kept frozen for approximately four to six months.

As for how to prepare delicious Alaska seafood dishes, the Club chefs welcome guest questions and are happy to share tips and techniques.

Welcome to the Club.

For guest reservations or more information:

Fish-trimming options include steaks and fillets, and our processing crew is equipped to handle any of the many fish of Southeast Alaska.