Fish Processing Tips

Lisa Hanson, owner of Custom Seafood and Wild Game Processors in Soldotna has a few simple preparation tips that you can do in the field to make sure you bring home the best tasting fish possible. The key is to take care of your fish immediately after catching it.

BLEEDING

Bleed your fish immediately by cutting the gills. Prevent the fish from flopping which causes bruising, especially with Halibut.

GUTTING

Gut your fish as soon as possible. This will help to prevent spoilage and to keep any parasites from migrating into the flesh.

ICE

Always arrange to have crushed ice available in a cooler. Pack the gut cavity with ice and place in your cooler. Never let your fish be exposed to the sun.

PROCESSING

Get your fish processed as soon as possible, filleted is best for most people. Package in portion sizes so it's easy to take out and use. A whole fish in your freezer is seldom used and gets thrown out the following spring.

FREEZING

Freeze your fish as soon as possible. Fish is approximately 86% moisture and when frozen in a home freezer, usually 10°F to 20°F, your fish freezes very slowly and large ice crystals form which break down the fish tissue. When thawed you'll have a lot of drip loss, which is the natural juices of your fish, leaving you with a wet noodle. It's best to use a trusted processor with lower freezing temperatures.

Kenai River Directory

Custom Seafood Processors Soldotna's top quality seafood and game processors.	Soldotna 907-262-9691
Kenai Landing Kenai Landing is a vibrant waterfront resort community located at the the mouth of the world famous Kenai River that features a restaurant, lodging, theater, and boat launch.	Kenai 907-335-2500