Dropping off fish can feel like a leap of trust — especially when your catch is being vacuum packed, smoked, cured, shipped, or split into several different finished products.

This page gives you a general look at what happens after drop-off: how we keep customer orders separate, why processing takes time, and what to expect before your fish is ready for pickup or shipping.

The exact steps depend on whether your fish is being vacuum packed, smoked, made into gravlax, shipped, or prepared another way — but the goal is always the same: clean handling, clear labeling, and a finished product you can feel confident taking home.

Boutique Processing, Built Around Your Catch

Kodiak Island Smokehouse is built for custom fish processing.

Some orders are simple: vacuum pack and freeze everything. Others are split several ways, with part kept raw, part smoked, part made into gravlax, and finished product shipped to more than one address.

That kind of detail is normal for us. Our system is built around clear labeling, careful separation, and personalized order handling from drop-off through pickup or shipping.

For standard custom processing, the fish you get back is your own. Your order stays connected to your name, your processing choices, and your finished labels throughout the process.

Why Processing Takes Time

Good custom processing is not instant.

Depending on the services you choose, your fish may need time for cutting, trimming, chilling, draining, packing, freezing, smoking, curing, labeling, boxing, or shipping prep.

Some of those steps require waiting time, not just labor time. Fish needs time to chill, drain, freeze, smoke, cool, or cure properly before it is ready to go home.

That time helps protect quality, packaging, texture, and freezer life.

Typical Processing Times

Processing times vary by order size, service type, season, and shop volume. We will give you an estimated pickup window when you drop off your fish.

  • Vacuum Pack & Freeze

    Usually about 3 days.

    This gives us time to prepare the fish, let it chill and drain properly, vacuum pack it, freeze it, and get it ready for pickup.

  • Hot Smoking

    Usually about 5 days.

    Smoking takes extra time because the fish needs to be brined, smoked, cooled, packed, and frozen before it is ready.

  • Sushi-Grade Portions

    Usually about 10-12 days.

    Sushi-grade portions require specific handling and freezing time before they are packed and ready.

  • Salmon Gravlax

    Usually about 10-12 days.

    Gravlax needs time for the cure to work properly, followed by proper freezing time before it is packed and ready.

Busy Season & Larger Orders

During peak season, larger orders, specialty processing, split orders, and shipping requests can take longer. We will give you the best estimate we can when you drop off your order.

What We Confirm at Drop-Off

When you bring in fish, we will confirm your name, contact information, processing choices, and any special instructions.

Clear information at drop-off helps us process your order correctly, keep everything labeled, and contact you when it is ready.

Ready to Bring in Your Fish?

We’ll walk through your processing choices when you arrive and give you an estimated pickup window based on your order.

View Fish Processing Options

Not sure how much cleaning to do before drop-off? Read our guide to bringing fish in for processing.