Your Questions About Fish Processing & Sales – Answered

Yes! At Kodiak Island Smokehouse, we process each customer's fish separately, ensuring you receive the exact fish you brought in—never mixed with another customer's catch.

Curious how we keep orders organized? Visit our lobby during business hours, where you can watch a live video feed of our processing rooms and see the work happening in real time!

No reservations are needed for fish processing at Kodiak Island Smokehouse—you can simply bring your fish in whenever you're ready!

If you are part of a large group or expect to bring in 500 pounds or more, we do appreciate a courtesy call ahead of time. This helps us prepare totes, cooler space, and any other accommodations to make your check-in smooth and efficient.

To speed up your drop-off even further, you’re also welcome to fill out your paperwork or shipping forms in advance.

You’re welcome to bring your fish in however you’d like—whole, gutted, headed and gutted, filleted, or chunked. Please keep in mind that our processing fees are based on the incoming weight of the fish, regardless of preparation style.

For the best quality, we strongly recommend bleeding and gutting your fish as soon as possible after catching. Quick gutting results in firmer meat, reduces the chance of parasites moving into the flesh, and helps prevent “belly burn” (spoilage along the stomach cavity).

If your fish is already frozen, please keep it frozen when you bring it in. Do not thaw it in advance.

Yes! We offer after-hours pick-ups—but arrangements must be made in advance. You can set this up either in person or by giving us a call.

We also accept after-hours fish drop-offs. We provide insulated totes where you can leave your fish, along with cards for leaving your contact information and any special instructions.

Please note: the drop-off totes do not contain ice (though you are welcome to leave ice with your fish), and while we check them regularly, we cannot be responsible for loss or damage due to theft, wildlife, or spoilage. All after-hours drop-offs are made at your discretion.

All of our smoked products are fully cooked and ready to eat. You can enjoy them cold straight from the package, or gently warm them to add to meals like soups, chowders, pasta dishes, or salads.

Please note: if the packaging says "Keep frozen. Thaw under refrigeration immediately before use," the product must remain frozen or refrigerated. It is not shelf-stable and should not be left out at room temperature.

Our smoked fish and smoked snack sticks will generally stay good in the refrigerator for 1–2 weeks.

For the best flavor and texture, we recommend enjoying them within 1–2 days after thawing. Freshly thawed smoked fish offers the richest taste and the ideal tender texture.

Yes! All of our seafood products are sourced from wild-caught fish harvested in Alaskan waters.

We work directly with trusted commercial canneries, boats, and independent commercial fishermen to ensure the highest quality and freshness in everything we offer.