Landing the fish is only half the story. Here’s what happens to your catch once it’s aboard, and your options for enjoying it after the trip.
On the Boat
Once a fish is landed, our crew gets it iced down quickly to preserve freshness and quality. Larger fish like marlin are typically tagged and released per local conservation guidelines, while eating-size fish like ahi, mahi-mahi, and ono are kept for the table.
At the Dock
Back at the marina, your crew will fillet and bag your catch to take with you, vacuum-sealed where available. If you’re staying in a hotel without a kitchen, ask your captain — many can recommend a nearby restaurant that will cook your catch for you the same day.
Traveling Home With Your Catch
Fresh fish can be packed in an insulated cooler for a same-day flight home in most cases; frozen, vacuum-sealed fillets travel well in checked luggage for longer trips. Check with your airline ahead of time on any seafood transport rules.
Whether you keep it, release it, or have it grilled dockside, your catch is yours to enjoy however you like.