We grew up fishin fresh water our whole lives but since moving to Ukee in 2004 have just loved the ocean fishin and all its potential. You never know what you’re going to catch!
Over the last few seasons, we've seen 57lb chinook, 21lb coho, 50lb+ ling cod and hali just over 140lbs. We've also had 20lb yellow eye/red snapper.
We have seen the best of the best catches and the worst of the worst in regards to fish care. We have discovered that people often think that they don’t need to ice their fish being in Canada … wrong, so wrong.
It's been great to see people that have their own boats and no idea about fish care, who we have been able to inform so they now end up with top-quality catches. The only noticeable difference is that the pro guides with their gaffs and don’t lose the scales in a way that a fish wrapped up in a net does. And the pros almost always limit out!
We see so much fish that we can pretty much instantly tell that the fish hasn’t been put on ice or even bled for that matter. Fish caught and not put on ice (immediately) to bring the internal temp down to near 0 degrees or slightly lower (preferably) is starting to perish, slowly or not much at first, but the more the day warms up the faster now that fish starts to expire. Temperature is directly relevant to shelf life. A fish iced soon after catch goes into rigor mortis and the longer you can keep the fish in that suspended state the longer the fish is going to stay fresh. Properly iced fish can last up to 2 weeks or more!