Wondering how much cleaning to do before bringing your fish in?

You can bring fish to us whole, gutted, headed and gutted, or already filleted. Each option is okay — but the way your fish is cared for before drop-off can affect quality, yield, and processing cost.

This guide walks through the common drop-off options so you can choose the level of prep that feels right for you.

One important thing to know: our processing prices are based on incoming weight — the weight of the fish when it arrives at our shop. Removing the guts, head, or frame before drop-off can reduce the amount of weight you pay to process.

Our Best Recommendation

For the best balance of quality, value, and ease, we recommend bringing fish in headed and gutted if you are comfortable doing so.

At minimum, we strongly recommend bleeding and gutting your fish as soon as reasonably possible. These simple steps help protect the quality of the meat, reduce unnecessary weight, and keep the fish in better condition before processing.

If you are not comfortable filleting, stop there. Bring it in headed and gutted, and we can do the detailed filleting, trimming, portioning, smoking, freezing, and packaging for you.

Why Bleeding Matters

Bleeding your fish helps produce cleaner, better-tasting meat.

When blood remains in the fish, it can continue to settle into the meat after the fish is caught. That can affect flavor, appearance, and overall quality. A properly bled fish usually gives you a cleaner fillet and a better finished product.

Bleeding does not need to be complicated. For most fish, it simply means cutting the gills shortly after the fish is caught and allowing the blood to drain before the fish is chilled.

Even if you plan to bring your fish in whole, bleeding it first can make a noticeable difference.

Choose the drop-off option that fits your comfort level

You can bring fish in at any of these stages. If you are unsure, headed and gutted is usually the best place to stop.

  • Whole Fish

    You can bring fish in whole, and we can take it from there.

    Best for: Customers who want us to handle everything.
    Keep in mind: This usually means the most incoming weight, and bleeding first is still strongly recommended.

  • Gutted Fish

    Gutting is one of the most helpful steps you can take before drop-off.

    Best for: Customers comfortable with basic fish care.
    Keep in mind: It helps quality and removes some weight, but the head is still included in incoming weight.

  • Headed and Gutted Fish (Recommended)

    This is our most common recommendation and often the best balance of quality, value, and ease.

    Best for: Most customers who are comfortable with basic cleaning.
    Keep in mind: It reduces unnecessary weight while still letting us do the expert filleting and trimming.

  • Filleted Fish

    If you are confident in your filleting skills, you are welcome to bring fish in as fillets.

    Best for: Customers who are skilled and confident at filleting.
    Keep in mind: If you are unsure, headed and gutted is usually the safer choice for preserving more meat.

Simple Rule of Thumb

Bleed it if you can.
Gut it as soon as possible.
Head it if you are comfortable.
Fillet it only if you are confident.
When in doubt, bring it in headed and gutted and let us take it from there.

We’ll Take It From There

Our goal is to help you get the best finished product possible. A little care before drop-off can improve quality, reduce unnecessary incoming weight, and help us do our best work for you.

When in doubt, bring your fish in headed and gutted. That gives you a strong balance of quality, value, and professional finishing.

View Fish Processing Options

Want a rough idea of how much finished fish you may take home? Try our Fish Yield Calculator.