FISHERY PROFILE

Alaska Hook and Line Trolling

Salmon Fishing Area — Southeast Alaska

PRIMARY SPECIES:

King Chinook

FISHERY OPENINGS:

Jul 01 - Sep 30

Hook and Line Troll

Fish harvesters use hooks and lines, trailed behind their vessels at low speed, to catch salmon. The hooks are attached to lures that imitate the salmon’s food, such as herring and squid. Salmon are individually hooked and the lines are pulled in with a hydraulic winch. However, fishermen must haul in each salmon by hand for the last 20 to 60 feet (6 to 18 metres)—a struggle in which the skill and agility of the harvester is paramount. 

Harvesting Method

Hook and Line Troll

Trolling is a slow and selective method of harvesting salmon. Vessels average 40 feet (12 metres) in length and have a small crew who are often family members. Some captains even fish alone. Trollers usually fish offshore and can stay at sea for a week at a time, searching for areas where salmon school or feed. The most distinct feature of a salmon troller is its long poles secured to its mast by a crosstree. When fishing, the poles are spread apart forming a v-shape. The poles and four floats prevent the many fishing lines and lures from tangling while trolling at about three knots (5.6 km/h). Fish harvesters can have as many as 120 lures in the water at once, at depths of 10 to 360 feet (3 to 110 metres).

Hook and Line Troll

In the spring, North Coast trollers catch Chinook or “Spring” salmon and in the summer they target sockeye salmon. They can also catch chum, coho and pink salmon depending on their annual allocations.

Conservation Measures

Trolling has a low impact on marine habitats and a low rate of bycatch (unwanted fish). A number of controls address conservation in the salmon troll fishery. These include:

  • annual catch limits by salmon species
  • limitation on number of licensed fishing vessels;
  • restrictions on landing small fish;
  • seasonal and area closures for conservation purposes;
  • limitation on retaining groundfish species such as lingcod, rockfish, spiny dogfish and halibut
  • requirement to maintain a logbook

In this lobster fishing area, fish harvesters actively participate in scientific data collection and research such as:

  • a comprehensive data collection system on catches
  • scientific sampling of lobsters at sea
  • maintaining catch logbooks and scientific field notebooks
FISHERY DETAILS

Salmon Fishing Area

MAP
ECO-RATINGS / CERTIFICATIONS

Ocean Wise - Recommended

SeaChoice - Best Choice

Marine Stewardship Council - In Assessment

Seafood Watch - Best Choice

FISHERY OPENINGS

Jul 01 - Sep 30

RESOURCE MANAGEMENT

The Alaska Department of Fish and Game, in conjunction with the Canada-US Pacific Salmon Commission, manages this fishery. Click here for the most recent Salmon Fishery Management Plans.

FISH STOCK STATUS

Salmon stocks are assessed by scientists in the Alaska Department of Fish and Game. For the most recent salmon stock forcast, click here.

Quality and Handling

Troll-caught salmon are known for their high quality and freshness. The slow-paced and selective nature of trolling means that each salmon is individually hauled aboard by hand, cleaned, washed and either iced or frozen at sea. Troll-caught salmon also tend to have little or no scarring. For this reason, quality—rather than quantity—is the hallmark of troll-caught wild salmon. 

Some trollers freeze their catch at sea. The salmon are dipped in a saltwater glaze and flash-frozen to a core temperature of -30 degrees Celsius. The glaze prevents dehydration and locks in freshness. Freezing happens within only hours of the salmon being caught so that when the fish is thawed it has the quality of being freshly caught. That’s why fishermen refer to their catch as “fresh-frozen” and why frozen-at-sea salmon are highly sought after by sushi chefs.

Members

Food Info King Chinook


TASTING NOTES

  • Colour: deep red to pale pink or even “ivory” or “winter” white
    Texture: large, soft-textured flakes with a velvety feel
  • Flavour: succulent and full-flavored with high fish oil content that’s almost buttery
  • Perfect serve: Grilled on a soaked cedar plank and seasoned with nothing more than coarse sea salt, ground black pepper and a squeeze of lemon to offset the buttery richness.
HOW TO CHOOSE A QUALITY KING CHINOOK