Once aboard your salmon or halibut is bled as soon as possible, field dressed when time permits and then packed on ice.
- Large coolers provide the necessary space for salmon in the round;
- Small coolers, or too few coolers, are a common problem;
- Ice is available and all fish are packed with ice in your coolers; and
- Plastic fish bags are available.
Smoking or canning of your catch can be arranged as well as vacuum packing and shipping via St. Jean’s Cannery. St. Jean’s has their facility in Nanaimo, with drop off locations for your fish in Tofino, Ucluelet and Port Alberni. HIGHLY RECOMMENDED
Don’t forget your cooler!