Highliner Lodge & Charters

Ever heard this one? It's a myth!

For some seafood with stringy flesh, like lobsters, they do get tougher as the animal grows in size. For properly cared-for fish like halibut, this is not true. It is terrible to see halibut (any fish really) treated so poorly as to make them taste bad. Big halibut are much more difficult to properly care for owing to their size. Big halibut are sold into the commercial seafood market and it is virtually impossible to tell the difference between a small and a large halibut based on taste... unless they aren't cared for properly.

Looking at other fishing lodges? Do yourself a favor and look carefully at their trophy shots. Are their salmon gutted and gilled? Keep in mind that quality seafood buyers will refuse any fish that has not been properly gutted, bled, and iced. Some of them, like Yakobi Fisheries here in Pelican, even train their commercial fishermen to pressure bleed every single fish to ensure a superior product. Although time-consuming, this allows them to pay their fishermen a premium while staying competitive as the "gold standard" of fish processing.