Sara and I bought some sockeye from Len’s boat yesterday for some friends coming to town. Even though I know what to expect, it’s still impressive to see perfect salmon. Len’s fish are pressure bled and all kidney removed. All I had to do was fillet the sides off then Sara helped me to portion and vac pack. No further removal of viscera here and there or further rinsing. I don’t trim fins or ribs. We filleted, portioned and packaged the dozen or so fish in about an hour I would guess and these fish will still be good a year from now from the freezer.