I would guess you would have had bad weather if I was along. I seem to have luck with that. 16 hours of wheel time is a good plenty. Be Safe.

Great tub of halibut and beautiful pictures!! Thanks for sharing your adventures.

You clean and market them or sell rough weight right from the boat?

The way it’s managed it goes by IFQ (individual fishing quota) weight which is weight of fish after gutted and the. 12% deducted for head slime and ice. Only so many lbs I can catch during the 9 month season. I bleed as they come on board, then after hauling the set, about 45-60 minutes, gut and gill them and pack in ice and pack ice in the gut cavity. Done this way halibut have an incredibly long shelf life, one reason they are valuable My buyer fillets them and delivers to local restaurants . Oh, also, flatfish should always be handled white side up

Awesome.Way to go.

Thanks for the info on marketing... pretty neat process.

thanks for posting, great pic, on my bucket list, to do some day,

Have quotas/ limits been reduced in Alaska this past season??

In BC they’ve been cut in half from what I understand

Great pics!

22% cut for my area this year. I don’t think BC got 50% but I know they got cut.

Jarl, why handled white side up? Just curious. I mate on a boat for fluke/ summer flounder, smaller but still flatfish. We bleed but never heard white side up. Thanks

Been along the coast quite a few times. Never get tired of looking at the pictures.

Went from 2 halibut to 1 halibut as I understand it

I’ll confirm next week

I was taught that it keeps meat firmer and less discoloration

spjones- You are probably right. Sport catch.

With your fish going to local restaurants, I would guess I have ate some. One on the first things Steve did was take us out for a halibut sandwich. If they were yours, they were real good. I like halibut. I ate it for three weeks, everyday on Kanaga. I would cook a big batch in the evening and had left overs for breakfast and lunch. It was so firm, it reminded me of chicken strips.