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Salmon
The head and tail must remain attached until you prepare and consume your catch, arrive at your ordinary residence, or deliver your catch to a registered processing facility. The head of your salmon can be removed only if the length with the head off is equal to or greater than the minimum legal size of that species for the waters in which it was caught. Leave the tail attached so species can be determined.
If necessary the fillet can be cut into two pieces; the tail must remain attached to one of the pieces. The fillets should be placed side by side in one bag making it obvious that they represent one fish, and the bag must be clearly labelled with:
  • number and species of salmon
  • number of fillets
  • number of pieces
  • angler's name and fishing licence number
The exception to the above requirements is if your Chinook or Coho salmon has a healed scar in place of a missing adipose fin. The clipped fin may indicate the presence of a coded-wire nose tag used for research purposes and the management of the fishery. In this case, please remove the head from the salmon and turn it in to a Salmon Head Recovery Depot.

Steaking Salmon

When steaking a salmon in preparation for transport do not cut all the way through the fish. Leave the steaks connected by a piece of skin and place waxed paper or plastic film between each steak. Similarly, the tail must remain attached to the body of the fish by a piece of skin. The fish can then be wrapped as a whole fish and later steaks can be removed as required without thawing.

Packaging Rockfish and Cod

For rockfish and lingcod, packaging and labelling is the same as that described for salmon. An individual may fillet the fish in two pieces (as with salmon). Skin must remain on each fillet for identification purposes. In those cases where a size limit applies, such as 65 cm. (26 in.) for lingcod, the fillets, including the tail, must meet the minimum "head off" size limit of 53 cm. (21 in.).

Packaging Halibut

Halibut must be filleted in such a way that skin is left on each fillet. Halibut weighing 14 kg. (30 lbs) or less may be cut into four fillets. The four fillets should be packaged and placed in one bag so that one bag would represent one fish.

For halibut between 14 and 34 kg. (30 and 75 lbs), each fillet may be cut into two pieces. This will result in the fish being cut into a maximum of eight pieces. These pieces should be packaged and numbered in a sequence, e.g., 1 of 8, 2 of 8, 3 of 8 etc. to indicate that eight pieces of halibut represent one fish. Skin must be left on all fillets and pieces.

For halibut over 34 kg. (75 lbs), each of the four fillets may be cut into four pieces. This will result in your fish being cut into a maximum of 16 pieces. These pieces should be packaged and numbered as outlined above. Remember, skin must be left on all fillets and pieces, and the packages should be labelled and numbered as described above.

Labelling Your Container or Cooler

Provide the following information on the outside of the transport box:
  • name of angler and fishing licence number; only one name per container.
  • number of fish by species and number of packages.
Individuals must package their fish separately and only have one name per package. However, they may share a container. It is recommended that the contents (number of fish, species, and number of packages) be listed on the outside of the container to facilitate inspection. It is recommended that you store and transport your catch in containers and packages intended for food.

Transporting Crab

When transporting a recreationally-caught crab, the carapace (shell) must remain attached to the body of the crab until consumed or it arrives at a person's ordinary residence. It is prohibited to have shelled or shucked crab in your possession, except at your ordinary residence.

Possession of female crab is prohibited. All female crabs must be immediately returned to the water in a manner that causes the least possible harm.

Transporting Another Person's Catch

To transport another person’s sport-caught fish you must carry a letter from that person with their signature, stating you are authorized to transport the fish. Check with customs officials in your country of residence for regulations concerning the importation of your catch.

The letter must state:
  • the fisher’s name
  • complete address
  • telephone number
  • fishing licence number
  • when and where the fish were caught
  • the number, species and size of fish
  • name of recipient
  • address of recipient
  • estimated date of arrival
  • reason for transport
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Information Source

DFO Pacific Region Recreation Fishing Website. See DFO site for further information.

Dolly’s Fish Market is Prince Rupert’s only sport caught fish processor. The market is located close to the waterfront in Cow Bay. Their mission “is to deliver a High Quality product in a variety of ways that will always satisfy our customers appetite for seafood from the deep clean waters of the Pacific Ocean to your plate.” They can process and ship your catch for you. Please see their website for further information.
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