I know this is a stupid question and I should already know the answer;
What do you have to retain after you fillet out your salmon while your still on the boat out on the salt in PWS. Anything? Nothing? Damifino.
I read through the regs several times, the only reference I found was on the Kenai area in freshwater.
Earlier years I'd bonk em, bleed em, and after about 20 mins I'd gut them, then after we got home I'd fillet them out.
This last trip out my passangers wanted to fillet them while we were inbound to save time. I said "sure, but I vaguely remember we have to keep something so F&G can verify what we caught."
So we kept the carcasses and tossed them in the belly hold, just to make sure. Good god, what a bloody nasty mess! I'd really like to NOT do that.