154 Head Bay Road, Tahsis, BC V0P 1X0 

250-204-7554

Custom Processing

Fish Processing and Custom Fish Packing in Tahsis, BC.

​We will weigh, tag and ice your catch immediately.  Your catch will then be professionally filleted, portioned as per your request, packed in 4mm food grade poly bags, vacuum sealed, labelled as per DFO regulations and then frozen.

Shipping/Pickup

If you want to process your own fish,  here is  

Packaging & Transporting

Information from DFO


NOTE: LICENCED PROCESSORS ARE EXEMPT FROM PACKAGING RULES. TAHSIS FISH PROCESSING LICENCE NUMBER IS 2024-0237


We can arrange to meet you anytime outside of normal operating hours for pickup.  We also have airline approved shipping boxes for those of you who are flying out. 


Fishers are reminded that they may not retain or transport more than their individual Possession Limit for any species, nor more than any aggregate limit.

The following requirements apply until a fish is prepared for immediate consumption, or the fisher arrives at home, or the fisher delivers their fish to a registered processing service.

If you clean or package your fish, note that regulations require that the species, number, and size of the fish can be readily determined to make sure your catch complies with Daily and Possession Limits, including size and mark specific regulations. For all salmon species, never remove the skin.

If filleted, one complete/intact fillet from one side of the fish including the pectoral fin and the tail fin must be retained. In addition, for Chinook and Coho, the adipose fin or the healed scar showing the hatchery mark must be retained on the same fillet. (See diagram under General Reminders tab.)

When packaging your salmon catch, heads may be removed per the following requirements:

  • For Chinook and Coho, overall length size limits are applied according to size limits shown in the Sport Fishing Guide for the area and subarea where they are retained; equivalent head-off size limits are as shown in the Conditions of Licence.
  • For Pink, Chum and Sockeye, the head and tail must remain attached, unless 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.


For all salmon species:

  • Never remove the skin
  • Always leave the tail attached so species can be determined.
  • If filleted, one complete/intact fillet from one side of the fish retaining the pectoral fin and the tail fin must be retained.


For Chinook and Coho, additionally:

  • The adipose fin or the healed scar showing the hatchery mark must be retained


When packaging salmon for guests, lodges and charter operations are to clearly provide the following information on the outside of the transport box.

  • the name of angler and fishing licence number; only one name per container
  • the number of fish by species and number of packages. For example, the label on the outside of the cooler should state, in the case of two packaged Chinook or two packaged halibut: "2 Chinook - 2 packages", or "2 halibut - 8 packages"


When individuals are transporting or shipping fish they 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.