We all know the story. Your fishing trip was great, and you caught a lot of fish. But now you don’t know how to get the fish home. Is there anything worse than not getting to eat the fish you worked so hard to catch? Maybe you didn’t know how to freeze it or properly package it, so a TSA agent took it away. Well, today, you’re going to learn all you need to know to prepare fish for your flight home.
First thing’s first, you absolutely can package fresh fish for a flight. Remember that your fish will need to be frozen before it can go on the plane.
Smoked salmon is a delicious and luxurious treat that makes a fantastic appetizer, snack, sandwich filling, or meal accent. Its mellow smoky flavor and silky texture make it a favorite for many. But can you take smoked salmon through airport security and onto a plane?
The good news is that in most cases, smoked salmon is perfectly fine to bring on an airplane. Here is a comprehensive guide to traveling with this mouthwatering fish fillet.
TSA Rules for Flying with Smoked Salmon
The Transportation Security Administration (TSA) allows you to pack smoked salmon in both carry-on and checked bags. Here are the key rules to follow:
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State – Smoked salmon must be in a solid state, not packed in liquid. Loose fillets are allowed.
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Quantity – There are no limits on how much smoked salmon you can bring.
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Packaging – You can transport smoked salmon in its original packaging, wrapped in plastic wrap or foil, or packed in sealable plastic bags or containers.
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Identification – Be ready to identify smoked salmon if questioned by TSA officers during screening.
As long as your smoked salmon meets these guidelines, you can breeze through security with this scrumptious treat in hand.
Tips for Traveling with Smoked Salmon
To maximize freshness and avoid hassles when flying with smoked salmon, follow these tips
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Chill or freeze smoked salmon before packing it to keep it cold during transit,
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Place smoked salmon fillets between sheets of wax paper to prevent sticking and leakage.
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Wrap airtight in plastic wrap or foil to contain any oils or residue.
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Pack in a sealable container like a plastic tub or zip-top bag.
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Put in a small cooler with ice packs or dry ice if checking smoked salmon in luggage.
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Transport in insulated bags with cold packs or ice for carry-ons.
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Know that ice must be completely frozen and solid when going through security.
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Bring smoked salmon as a carry-on when possible for shorter exposures to warmth.
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Keep smoked salmon packed with other chilled foods like cheeses for added cold retention.
Where to Pack Smoked Salmon for Travel
You have options when it comes to where to stow your smoked salmon for travel:
Carry-On Luggage
Carrying smoked salmon onto the plane in an insulated bag with ice packs is ideal for freshness. It also gives you easy access to enjoy it inflight. Make sure containers fit TSA’s 3-1-1 liquids rule for carry-ons.
Checked Baggage
Checking smoked salmon allows you to pack larger quantities surrounded by ample frozen gel packs in a cooler. Just ensure your luggage stays cold until loaded onto the plane.
Personal Item
Smaller fillets can be tucked into a purse, briefcase, backpack or laptop bag alongside an ice pack. This keeps smoked salmon close at hand for snacks.
Shipping
Consider overnight shipping smoked salmon to your destination instead of transporting it yourself if checking luggage or enduring longer flights.
Serving Smoked Salmon On Board
Once onboard and at cruising altitude, there are endless options for enjoying delicious smoked salmon:
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Request a cheese plate from flight attendants and add smoked salmon slices.
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Build little open-faced smoked salmon sandwiches on bagel halves, crostini or crackers.
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Roll up smoked salmon in cream cheese, dill and scallions in tortillas or lettuce cups.
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Mix flakes of smoked salmon into a tub of cottage cheese or cream cheese as a dip.
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Layer smoked salmon on cucumber or tomato slices for an easy appetizer.
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Toss smoked salmon pieces into a green salad topped with lemon vinaigrette.
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Enjoy smoked salmon slices alone or with capers, onion and chopped egg.
Purchasing Smoked Salmon for Travel
When selecting smoked salmon to take on your next flight, seek out high-quality packaged products or visit a reputable fish market or smokehouse. Seek varieties like:
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Nova smoked salmon – Brined and cold-smoked salmon from Nova Scotia.
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Scottish smoked salmon – Famously silky smoked and cured salmon from Scotland.
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Pacific smoked salmon – Wild-caught salmon smoked over alder wood from the Pacific.
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Ducktrap River smoked salmon – All-natural smoked salmon sustainably farmed in Maine.
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Acme Smoked Fish – Popular New York brand that produces excellent smoked salmon.
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Smoked salmon from Alaska – Ambrosial wild-caught salmon smoke-preserved in Alaska.
Enjoy Smoked Salmon Anywhere
Part of the appeal of smoked salmon is that it needs no preparation or cooking. You can enjoy its refined flavor anywhere – at home, in the airport, inflight or wherever your travels take you. Follow these tips to safely transport smoked salmon by air and have this scrumptious delicacy always close at hand.
How to Package Fish for Your Flight Home
The first thing you should do after you fillet your fish is freeze it. You can’t do this right away, so put the fish on ice until you get to land. Once you’re back on land, freeze your fish solid using dry ice. Fish preserved in dry ice won’t thaw, and the packaging won’t leak, either. This is why airlines allow you to bring it in your baggage, sometimes even as a carry-on.
You should limit the amount of fish you bring, but leave enough for the TSA officer to be able to tell what kind of fish it is. This could just be the skin, but sometimes, you’ll need to keep the head, too. Place your dry frozen fish into a well-insulated container. A cooler is also fine, but some airlines might count it as additional luggage and charge a fee. These containers usually go for no more than US$20.
Here are a few guidelines to follow when you prepare fish for a flight:
- Package your fish so they are easily countable and identifiable.
- Each fish should be packed separately, or the fillets should be laid out flat and on their own.
- Leave a patch of skin on the fillets for recognition.
- Leave an extra way to identify species that are hard to tell apart, like the head.
Be sure to take your airline’s baggage regulations into consideration when you prepare fish for a flight. For example, some carriers allow soft-sided cooler bags, while others only accept hard-sided ones.
According to the TSA, you can bring your catch both as a carry-on or as checked baggage. However, certain airlines are more restrictive when it comes to carry-on baggage. Checking your dry ice might exceed your overall baggage quota, and lead to unexpected fees. Extra baggage can set you back from $40 to $100, depending on the airline. You can check the most common airline baggage rates here.
Here are a few other TSA guidelines you should keep in mind:
- Dry ice packages must have a way for carbon dioxide gas to escape.
- Five pounds of dry ice is the most that can be in carry-on or checked luggage.
- The net weight of the dry ice must be written on packages of dry ice, along with the words “Carbon Dioxide Solid” or “Dry Ice.”
If you’re unsure about any TSA regulations, use “Ask TSA” on Facebook Messenger or Twitter. One very important thing to note is that the final decision on whether an item is allowed through the checkpoint rests with the TSA officer.
How do you ship fresh fish?
There are a couple of ways to go about transporting fish home. You can either bring it on the plane with you or have a processing company send it. You should know how to prepare and package fish on your own because not every place has a business that can do that for you. We’ll cover both options, so you can choose which one works best for you.
It goes without saying that transporting the fish yourself will be a little more work than giving it to a processing company. But, if done right, you’ll have no trouble enjoying your catch at your very next dinner. Your preparation starts the moment you book the fishing trip. You will need to tell your charter captain that you want your catch to be filleted and ready to ship.
Why do you need to let the captain know about shipping? In some places, you’ll have to put a number on each fish you catch. You will get help from the captain (or deckhand) to tag your catch when the trip is over.
Most captains will fillet your catch, but few will package it properly. You should also know that some captains will charge extra for these services, so you should talk about that before you get on the boat. If the captain doesn’t do it for you, you’ll have to cut the fish up and get it ready for the flight.
Scroll down to “How to Package Fish for Your Flight Home” if you already know how to fillet fish or have someone who can do it for you.
Before you package your catch, you’ll first need to fillet it. The first step is, of course, to kill the animal. For bigger ones, you can either hit it in the head, pierce its brain with something sharp, or break its spinal cord. There are obviously other ways, but these three are the most humane.
As soon as the fish dies, its blood and gut bacteria will start to multiply. This process will take longer if you put the fish on ice, but you should still take out the intestines as soon as possible to keep the meat fresh.
Next, you’ll want to bleed the fish. Bleeding is important, especially if it’s a larger animal, like a Mackerel or Tuna. Cut a small hole below the throat and pull the guts out with your hand. This is the best way to do it. You could make a bigger cut and spoon out the guts if you’re scared, but it would take a little longer to bleed. To prevent ammonia from tainting the flesh, remove the head, tail, and major fins. Okay, now you’re ready to fillet.
Just under the gills is where you should put your knife to fillet the fish. Cut slowly until you reach the backbone. You can also use the incision you made for gutting to reach the backbone. Once you reach the backbone, flip the fish on its side, and start cutting toward the tail. Keep your knife as close to the bones as possible to avoid meat wasting. Repeat from the other side. Note that you can also cut from the tail upwards. You’ve now filleted your catch, good work! Now it’s onto preparing the fish for the flight.
Shipping frozen fish, meat or seafood on a plane
FAQ
Can I bring vacuum sealed food on a plane?
Is smoked fish allowed in hand luggage?
Can you take salmon on a plane?
What food is not allowed in TSA?
Can you take fish on a plane?
This is the relevant rule from the TSA about bring fishy seafood on a plane: Okay, we’re talking dead fish here. Whole. You can take fish on a plane in both carry-on luggage or checked luggage. So you can bring your catch in the plane. Remember that the TSA officer might want to inspect your fish to check that it’s really just a fish.
Is smoked salmon good for you?
Salmon is a source of high-quality protein, magnesium, and selenium. In addition, it provides healthy fatty acids for the body. It contains large amounts of omega 3, which prevents cardiovascular diseases, has anti-inflammatory properties, and prevents certain types of Cancer.
Can you bring canned seafood on a plane?
As long as the seafood isn’t in liquid, you will have no issue bringing it in your carry-on or checked bag. However, if there is liquid packaged with the food – and yes, this includes any canned seafood – you will have to pack the item in your checked bag or leave it at home.
Can you bring a dead fish on a plane?
Because when airport security can see that the fish is alive and swimming about then they know it’s really only water and not a flammable liquid. But if the TSA sees your fish isn’t swimming then you’re just bringing a dead fish and a lot of suspicious liquid that isn’t permitted on the flight.