​A top priority aboard the Vagabond is the care and handling of your fish.
The crew takes great pride in returning your catch to the dock in sashimi grade condition.
Every fish that is brought aboard is bled and spiked, preserving the quality of the meat. Any fish over 50 pounds is gilled and gutted so that the fish cool from the inside and the outside.
The Vagabond incorporates a Refrigerated Salt Water (RSW) System. There are two fish holds on the boat, one in the bow and another in the stern. These holds spray 30 degree chilled water on and around your fish. They are not frozen ​but kept at a constant temperature, ready for filleting ​or sending to the processor of your choice.
Once the boat reaches the dock the crew transfers the fish to carts and they are spread out according to tag numbers. Be prepared with gloves to assist in the sorting process if ​physically able.
There will be three processors to choose from that meet the boat upon arrival. You can place orders to have your fish processed or transport them home to filet yourself.
Regardless of your choice, you will have fish that come off the boat in perfect condition.