On the fishing front, as expected, the Alaska Department of Fish and Game recently announced the King Salmon limits for this upcoming summer. Even though they expect the King return numbers to be the highest we have seen over the past few years, the non-resident limit will remain at one King a day, with a three fish annual limit.

Non-resident limits are as follows:
 
King Salmon- one per day, three per year
Coho (Silver) Salmon- six per day, no annual limit
Pink salmon- six per day, no annual limit
Halibut- one per day, no annual limit
Ling Cod- one per year (30"-35") and one per year (55" or bigger)
Red Snapper- one per day, two per year
Non-Pelagic Rockfish(Quillback, etc)- two per day (one of which may be a Red Snapper), no annual limit
Pelagic Rockfish (Black Bass, etc)- five per day, no annual limit
 
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Opening Day 2010 is fast approaching and life out here at Waterfall reflects the crossed off dates on our calendars! Behind-the-scene activities needed to transform a resort of this size from its "off season hibernation" status to its "Welcome to Waterfall" greeting have been set in motion to prepare the resort to accept a full complement of guests and crew.

Our maintenance department has been working on a myriad of projects including repairing or replacing boardwalks and reconnecting water and power to all the buildings throughout camp. The boat harbor is back in place after having been pulled out for winter and soon our team of mechanics will arrive to ready the fleet for what is shaping up to be a very exciting, exhilarating and energized season! Managers diligently are recruiting qualified team members, including a new Chef and Sous Chef, and are ensuring that necessary supplies are procured. Literally everything from "soup to nuts" must be ordered and nothing can be overlooked. Colleen is busy selecting clothes, merchandise, and other memorable items and gifts for the General Store and the new Online General Store. 
 
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"So, what happens to my fish after all the photos are taken?"  That's a great question, especially if you are a first-time guest at Waterfall!  As in all departments here, Waterfall strives for continued excellence, and seafood preparation is no exception.  Currently, the seafood prep areas are being readied for when the first guest sets foot on the dock and unloads our season's first catch. 
 
Step 1:  Personalizing & Tracking Fish Boxes
Only moments after the Derby Hostess shouts, "Smile!" our team of trained dockhands pulls your personalized box of fish over to the staging area to begin tracking your fish during the seafood preparation process.
 
Step 2:  Icing Your Fish & Your Cutting Instructions
The fish are covered in ice while our expert fish-cutting department processes your catch, per cutting instructions given by you to your guide on Day 1 of your Sportfishing Adventure! 
 
Steps 3, 4, 5: Cutting, Bagging, Sealing Your Fish
Concentrating on quality and accuracy, Waterfall's 5-member fish cutting team is made up of: three actual fish cutters, one person who places your fillets or steaks into individual portion-size bags, and lastly, our matrix person who vacuum seals each bag and labels each angler's name and species onto each bag.
 
Step 6: Blast Freezing Your Fish
After each bag has been vacuum-sealed and labeled, it is placed on a rack and put into our "blast" freezer that quickly freezes everything down to a chilly -10F. 
 
Step 7: Packing Your Waxed Fish Boxes
The following morning, our team of six dockhands will pull these racks out of the freezer and bag-by-bag place all fish into their respective owners' labeled waxed fish boxes.
 
Step 8:  Banding & Tagging Your Fish Box for the Airlines
Once a fish box reaches that magic 50 lb. level, it will be banded and tagged as checked baggage for your trip home.
 
Step 9:  Enjoy Your Catch!
Waterfall's exacting seafood preparation process results in the finest flash-frozen fish for our guests to take home and enjoy with family and friends!