Fishing FAQ

When booking a fishing trip, guests should consider the following:

• Your ability to use/eat fish while in Vancouver. Do you have access to kitchen to cook and prepare your catch? OR, is it a catch and release charter?

• Restaurants no longer permit customers to bring their own catch in for preparation due to health and safety concerns

• Transporting fish from the dock requires preparation. Be sure to have your own coolers and ice. Bags will be provided but you'll want to have your own to double wrap the catch. 

• Do you have somewhere to keep the fish cool prior to travel back home?
  - communicate with your hotel/accommodations prior to scheduling your fishing charter
  - salmon is best fresh. When you arrive home, cook it immediately for best results

• When travelling home by air, fish can be frozen or fresh, but proper preparation is necessary in advance. You'll need to be responsible for this once you leave Horseshoe Bay

• When transporting fish by air or road, fish must be whole with head and tail attached, but gutted for easy identification. Printed BC Saltwater license must also be with you. If Chinook Salmon are the species retained, they are recorded on the license with date and area fished.

• Smoking fish is a great way to preserve and enjoy it for an extended period of time. There are two locations in Vancouver that take your catch to process and transport it to you. This requires pre-planning and booking in advance, especially in the summer months when they are very busy. Consideration must be given to the cost of smoking and transporting fish. Fish need to be transported to the smokers on the day of the catch.