Your Catch

After an exciting day of fishing, all of the cleaning and blast freezing of your fish is fully taken care of by our expert team of fish processors. 

The cleaning and preparing of your catch will be taken care of in preparation for storage or shipping. You can bring your own 100 quart (or larger) cooler, or you can buy an insulated shipping container from the Trailhead Store. These containers are allowed on most airlines.

Our shipping containers can hold up to 50 pounds of fish, so you can check it with your luggage for the flight home. If your travel plans include additional nights at a hotel before returning home, we recommend that you ask about storage for your fish cooler when you make your hotel reservations.

What can you take home?

Learn more about licensing, species-specific limits and how much you can take with you.

Cutting, Vacuum Packaging & Fast Freezing

Trailhead now offers in-house custom cutting, vacuum packaging and fast freezing of your catch. This same day service makes transport easy and saves you the hassle of having to do the work when you get your catch back home; our top quality catch care service keeps your fish tasting “just caught fresh” all winter long.

For guests wanting to have their fish canned or smoked, St. Jean’s Cannery offers a great service and can be found right here on Vancouver Island, with additional locations close to the Vancouver International Airport (YVR) in Richmond, BC.

Saltwater Licensing & Limits

Most guests hit their limit on Chinook and Halibut and typically leave with between 100 – 120lbs of fish per person..

8

Salmon

Per trip
Max of 4 Chinook

2

Halibut

Per trip
Annual size limits apply

2

Lingcod

Per trip

20

Tuna

Per day
Most guests keep 6-10

Required: Saltwater fishing license with salmon stamp