Here at Apex Lodge, we follow Alaska regulations which can change season to season. From the moment your fish comes over the rail, it’s handled with care and processed quickly using high quality materials so it arrives home in peak condition. Below you’ll find information regarding our target species and fish processing. Please note that all guests are required to purchase the appropriate Alaska fishing license before arriving at the lodge. You must purchase a 7 day sport fishing license and we recommend a king stamps as well. Licenses and stamps may be purchased at https://store.adfg.alaska.gov/

Fishing

Halibut

Our location sits right near the 3A and 2C halibut regulatory boundary, and because we hold the permits for both, we can fish either area depending on weather and weekly closures.

  • Area 3A allows you to retain halibut of any size, but there are specific closed days each week when halibut cannot be targeted.

  • Area 2C has strict size limits on halibut. In recent years, regulations allowed keeping fish under 38 inches or over 80 inches, though exact limits are set annually.

We also participate in the Guided Angler Fish (GAF) program, which allows you to purchase a tag to keep one trophy-size halibut of any size. Tags are available at the lodge, and pricing is based on current market cost.

King & Coho Salmon

Being situated on the outer coast means that most kings you catch here are migrating fish, not local river-bound salmon. The outer coast of Yakobi Island is a major feeding stop on their southbound migration, which allows us to target king salmon consistently throughout the season, not just for a short window. Kings remain relatively similar in size from early season through the end.

Coho salmon begin to arrive early to mid-June and increase in both numbers and size as the season progresses. Historically, guests can keep up to 6 coho per person, and by August they are large and aggressive

Black Cod (Sablefish)

Black cod, also known as sablefish, are a deep-water species commonly at depths of 750–1,200 feet, which is why we outfit all our boats with electric reels. Many lodges don’t offer this kind of fishing and gear, but we make it accessible and comfortable for guests. Black cod can be targeted throughout the entire season, with historical limits of 4 per day and 8 annually.

Lingcod

Lingcod are an aggressive, hard-fighting predator found around rocky reefs and kelp beds. They’re known for their prehistoric looks, toothy jaws, and their strong fight. Lingcod can be targeted all season, with regulations varying based on location:

Rockfish

Our waters hold a wide variety of rockfish species, including colorful pelagic species and large, long lived deep-water fish like shortrakers. Limits vary by species, and your captain will guide you through what can be kept. We’ve had some massive shortraker moments worth framing.

Fishing Licenses and Stamps

Please note that all guests are required to purchase the appropriate Alaska fishing license before arriving at the lodge. Guests must purchase a 7-day Alaska sport fishing license, and we strongly recommend adding a King Salmon stamp. Licenses and stamps can be purchased online in advance through the Alaska Department of Fish & Game at

https://store.adfg.alaska.gov/

fish processing

From Boat to Freezer, Done Right

After you land your catch, we take immense pride in how it’s handled every step of the way. While many lodges talk about their fish processing, nothing compares to our commitment to quality. From the moment a fish hits the deck to the time it’s frozen and packed, no expense is spared. Our priority is simple: you go home with the highest-quality fish possible.

Immediate Care on the Water

  • Halibut are immediately bled and placed into a large, flushing hold on the boat.

  • Salmon and black cod are bled, held in live wells, then gutted, pressure-bled, and placed into a saltwater ice slurry to rapidly cool and preserve the meat.

Dock to Cutting Station

Once back at the dock and photos are taken, your fish are immediately filleted at our dockside cutting station. All species (except salmon) are skinned, then bagged, iced, and transported straight to our processing center at the lodge.

Precision Processing & Flash Freezing

At the lodge, your fish is: cleaned without water (never rinsed), portioned into ¾–1¼ lb servings, vacuum-sealed in premium 5mm, high-Mylar composition bags. These are the highest-quality bags on the market that won’t become brittle in freezing temperatures (they cost nearly 4x more than standard bags). Lastly, placed on racks and flash frozen. Within 2–3 hours of returning to the dock, your fish is fully packed and frozen, locking in freshness, flavor, and texture.

Why We Never Add Water

Fish is like a sponge. Adding water increases weight, freezes into the meat, and damages the fibers resulting in dry, chalky fish when cooked. We avoid this entirely. What you take home is pure, fresh, moist fish with nothing added.

Packaging & Transport — No Hidden Fees

On the day you depart your frozen fish has been:

  • Labeled by species on every individual package

  • Packed into wax-lined fish boxes with insulated liners

  • Banded and prepared for travel

There are no upcharges for processing, vacuum sealing, extra bags, or additional boxes. Fish box transport to Juneau is included. Guests simply handle airline arrangements from there.