Fishing on Lake Michigan is an unforgettable experience — especially when you’re chasing some of the finest salmon in the Great Lakes. Whether it’s a Chinook, Coho, Steelhead, or Lake Trout, the thrill of the catch is just the beginning. For many of Captain Eric Schippa’s guests, the question is: what happens after we land the fish?

The Moment of Truth: Landing Your Salmon

After hours of trolling the beautiful waters of Lake Michigan with Captain Eric, your rod suddenly bends, and adrenaline kicks in. The fight is on! Salmon can put up an impressive battle, leaping and running, making landing your catch a memorable experience.

Once the fish is alongside the boat, we carefully bring it onboard, handle it gently to minimize stress, and quickly prepare it for the next step. The goal is to keep your salmon as fresh as possible — freshness is the key to flavor.

Immediate Cooling

After it’s on the boat, we get the fish into the cooler right away. We have plenty of ice onboard and the coolers are ready.

Lake Michigan’s cool water helps maintain freshness, but proper icing is key from the moment the fish is caught.

Cleaning Your Salmon at the Dock

Once we return to the dock at South Haven, the next step is cleaning your fish — preparing it for storage or immediate cooking.

Filleting – Turning Your Salmon Into Perfect Portions

Many customers prefer their salmon filleted before taking it home. Captain Eric offers expert filleting right at the dock. This process turns your whole salmon into boneless or bone-in fillets, ready for cooking or freezing.

How We Fillet Salmon:

• We start by making a precise cut behind the gill plate and pectoral fin.
• Then, we run the knife along the backbone, carefully separating the flesh from the bones.
• Rib bones are removed to make the fillets easier to handle and eat.
• The skin can be left on or removed, depending on your preference.
• We trim off any dark, fatty meat near the belly or bloodline, which some people prefer to discard.

Filleting takes experience and care to maximize yield and minimize waste — Captain Eric and his crew are pros at this.

Bagging and Icing for Transport

To ensure your salmon stays fresh from the dock to your kitchen, we package it with care.

Vacuum-Sealing

We bag your fillet’s and ice them down to take home in your cooler. You may want to vacuum bag them if you have the option when you get home and are going to keep them in the freezer for any longer periods of time. 

We provide plenty of ice and advice to keep the fish cold on the drive home.

What to Do When You Get Home: Storage and Preparation Tips

Now that you have your fresh salmon safely packed, here’s how to keep it fresh and delicious once you arrive home.

Storing Fresh Salmon

• Refrigerate promptly: If you plan to eat your salmon within 1-2 days, keep it in the coldest part of your refrigerator, ideally on a bed of ice in a shallow pan.
• Freeze for longer storage: For longer-term storage, freeze your vacuum-sealed fillets immediately. Salmon can last 4-6 months in the freezer without losing quality.
• Avoid temperature fluctuations: Try to keep your salmon at a consistent temperature to preserve texture and flavor.

Thawing Frozen Salmon

• Thaw salmon slowly in the refrigerator overnight.
• For quicker thawing, place vacuum-sealed fillets in a bowl of cold water for 30-60 minutes.
• Avoid thawing at room temperature to prevent bacterial growth.

Preparing Your Salmon

• Salmon is versatile and can be grilled, baked, pan-seared, smoked, or even eaten raw as sushi or sashimi (if freshness and handling allow).
• To keep it simple, season with salt, pepper, lemon, and herbs.
• Cooking to medium-rare or medium preserves the moistness and natural oils of the fish.

Why Proper Cleaning and Handling Matters

Many anglers don’t realize how much of a difference proper cleaning and handling makes in the final taste of their catch. A poorly bled or improperly stored fish can develop off-flavors or spoil quickly, ruining the experience.

Captain Eric and the crew take pride in ensuring your salmon is handled with care every step of the way — from the boat to your dinner plate.

The Whole Experience: More Than Just Catching Fish

When you book a salmon charter with Captain Eric Schippa, you’re signing up for a full-service fishing adventure. From expert guidance on Lake Michigan’s salmon hotspots near South Haven, to landing, cleaning, and prepping your fish, we handle the tough work so you can enjoy every moment.

You’ll leave with great stories, stunning photos, and the best salmon you’ve ever tasted — cleaned and ready to cook.

Catching a salmon on Lake Michigan is exhilarating, but the work doesn’t stop at the boat ramp. Proper cleaning, filleting, and storage are essential for preserving the freshness and flavor of your catch.

At Captain Eric Schippa’s charters, we make sure your fish gets from hook to filet with care and professionalism. Whether you’re a seasoned angler or a first-timer, you can count on us to handle your prized catch with the respect it deserves.

If you’re ready for an unforgettable salmon fishing trip out of South Haven, book your charter today and experience the full circle of fishing — from lake to table.

Tight lines, and happy fishing!