!!! Islander balance DUE Nov 1; EDIT Reports, Trip Info

Good Luck and paddle safe ya'll 

Yes - GOOD LUCK. And take lots of pictures!!

Making the assumption that we do arrive back at the docks with a haul of fish....what then??
I have read the Islanders web site on how the fish are stored while on the boat, but then what? There will be the long drive back up north, so what is the best way to get the fish home with minimal lose in quality? Support the deck hands and have them clean and bag, and then pack into a cooler buried under ice? Dry ice? Freeze and ship?
Thanks in advance,
Steve

If you are driving straight back home, the bagged filets available on the boat should keep just fine in an ice chest.

If you want a higher standard of service, including commercial vacuum packing and freezing, I recommend 5 Star Fish Processing. They are the only processor that doesn't have a retail operation, meaning you are most likely to get your own fish back. Beware of cut rate chop shops - they'll take your fish, sell it at a farmers market, then give you back tails and spoiled fish.

Five Star may have their drop-off location at the landing staffed. If not, you'll have to drive your whole fish over to their facility (its about 3 miles from the landing). They'll pack and ship when the fish is ready.

http://fivestarfishprocessing.976-tuna.com/index.html

We may as well talk about lobster. There are a couple of options.

#1 - freeze whole or tailed lobster and tote home.

#2 - take an empty ice chest. Put dry ice or block ice on one side, separated from live bugs. Place an old towel, wet with saltwater, over the top. Don't allow fresh water to pool. They'll drink it and die. Most lobsters will keep at least a couple of days this way, but the big ones don't do well. I'd process anything over 4 lbs to avoid a premature departure. Learned this last the hard way myself...

I plan on having mine cleaned on the boat & then I'll finish the processing at home, but I'm only about 100 miles north.  Might bring a couple home whole to show the kids & maybe, if we REALLY get into them, drop one off for my sushi chef.  I plan on bringing a cooler, but not my really big one since that is the kiss of death (not that I'm superstitious or anything)

Bring a cooler & ice it for the ride home.  They sell bags of ice at the dock but, as expected, it is pricy.  Much cheaper to drive a mile & hit a market.  There is a processing service at the dock, but then you will be waiting instead of making progress home.  I've heard great things about the RFW systems and seen what a great job the deckhands do on processing.  I'd stay away from the dry ice as you can get freezer burn and any moisture will condense on the ice & freeze into an ice shell, making it not much better than reg ice.

How long of a drive are you NorCal guys looking at?  A good cooler should do it as long as the bags of fish don't let water in.  My want to bring an extra trash bag or two as added protection from waterlogging the filets.

Every time I keep fish on a cooler, I keep the drain plug open so all the blood and slime mixed in with the water can flow out of the cooler. If your on the road, drain it everytime you stop (and re-fill with fresh ice if necessary).

Don't let that water,slime and blood sit in with your fish. If you can, fillet and zip lock the fish asap, then throw 'em in the cooler with lot's of ice.

...just my 2 cents

OK, sounds like the way to go is clean and bag on the boat then pack it well in ice for the drive.
We always make a point of stopping every few hours to throw a football around to stretch and refresh, so draining the cooler and topping off with ice is not a problem. The drive in my fast car is around 8.5 hours, in my van with kayaks on top more like 10+. It is 525 miles from my house in Bonny Doon to the SD bay. L.A. tends to get in the way (it's just one big speed bump) especially with it being a daytime drive, throw in stops for lunch, gas, and football and it adds up, but hey, it's just all part of the adventure. We make it fun. A good book on tape helps too.
Thank you guys for passing on info.,
Steve

When I bring my abalone home I toss them into a dry bag then put that in the ice chest.
I plan on doing the same with whatever fish end up bringing home. prob not with any lobster as I imagint their spines could ruin the bag.

I am going to eat everything as I catch it  The chef is amazing! 

If you are driving straight back home, the bagged filets available on the boat should keep just fine in an ice chest.

Hey Paul -

I think you said that our fee included tips for the crew. Does that include fish processing? If not, how much should I bring to tip them for the fish processing? Also, do we have a choice of freezer or RSW or is everything going to RSW? I usually only RSW the last day or 2 of a trip. Like Sean, I plan to eat most of anything I catch on the boat since my freezer at home is full. Hope everyone likes hamachi.

Thanks Scott

I am going to eat everything as I catch it  The chef is amazing! 

Either you have a HUGE appetite or plan on releasing a lot of fish. I know for sure you plan on catching them. 
Like a kid jonesing for Disneyland I am already losing sleep.

I think you said that our fee included tips for the crew. Does that include fish processing? If not, how much should I bring to tip them for the fish processing? Also, do we have a choice of freezer or RSW or is everything going to RSW? I usually only RSW the last day or 2 of a trip.

Scott - I don't have an answer for you on RSW vs freezer. That is boat operations stuff - the province of the crew. Just curious, do you prefer freezing so you can transport the fish whole? I was on the Royal Polaris for 8 days earlier this year. All fish were RSW'ed - they were perfect, beautiful, pristinely fresh.

On board fish processing - the fare includes your regular daily tip for the galley and crew. Onboard fish cleaning costs will depend on quantity. Like drinks in the galley, they will be reasonable. I have to ask - fish cleaning on the 1.5 day trips is complimentary, but then again, they usually only have a handful of fish to process on those.

Thanks Brook and Brad for your payments.

1. Don Angliln XL PAID IN FULL (IOU $15)
2. Dan Prather L PAID IN FULL
3. Brooke Hardy XL PAID IN FULL
4. Janice Gardner Loster L PAID IN FULL
5. Pat Grant M PENDING
6. Randy Goodchild XL PENDING
7. Etienne Constable XL PAID IN FULL
8. Steve Hum XL PAID IN FULL (IOU $30)
9. Walker Hum L PAID IN FULL
10. Josh Simonson XL PAID IN FULL
11. Scott Gee XL PAID IN FULL
12. Paul Willett XL PAID IN FULL
13. Michael Totaro XL PAID IN FULL
14. Becky Totaro L PAID IN FULL
15. Alan Hampton L PAID IN FULL
16. Bradley Sherman 2XL PAID IN FULL
17. Harry Antipala XL PENDING
18. Shawn Grimm L PAID IN FULL
19. Sean White XL PAID IN FULL
20. Paul Lebowitz XL

I am going to eat everything as I catch it  The chef is amazing! 

He truly is......but he needs to learn how to smile. If fact, if any of you can get him to smile (photo proof), I'll buy you a beer  At the last Islander trip, I was so scared of him, I couldn't even look at him in the eye  He kinda reminded me of the Nine-foot Sheriff at Elk.....

hell mooch I had him rolling,you just have to talk food and iron chef episodes. It was at 3 in the morning he was pretty relaxed.

I wasn't looking to marry him...I just want the FOOD.