While there are many ways or receipts to cook your salmon from pan fry, smoked, grilled, deep fry and baked one of the most important factors is prepping your salmon for the freezer. After your charter fishing trip your fish are good on ice or in the refrigerator for about 3 days. Within roughly 3 days it’s time to put them in the freezer. We suggest rising with cold water, patting them dry and if possible vacuum seal. If you do not have a vacuum sealer, we have learned wrapping the salmon fillets in plastic wrap “to keep air off” and placing in a air free zip lock bag. If done properly your catch of salmon or trout should stay fresh for about a year. While many old school fisherman like to freeze the catch in water, we do not suggest this with salmon or trout. Being a softer flesh fish, it will make the meat mushy when thawed. We have also learned over the years the customers that do not like the fish have since learned it was more the receipt rather than the fish itself so do not be afraid to experiment. The most important thing is freezer prep to maintain freshness so your salmon or trout catch is not wasted.