board_jay Posted May 2, 2009 #1 Share Posted May 2, 2009 I am going fishing in Key West on May 10th on the revised Enchantment itinerary. If I catch anything and have it filleted, can I bring it onboard since I am in a US port, going to a US port (back to FLL) and will RCL cook it for me and my wife for dinner that night or is this impossible? Link to comment Share on other sites More sharing options...
G'ma Posted May 2, 2009 #2 Share Posted May 2, 2009 No, you cannot bring your catch back on the ship. Many fishing charters can make arrangements for your catch to be frozen and shipped to your home, however. If you've caught "the big one", you can have it sent home but be aware of the costs of preserving/freezing and the shipping costs....they can be prohibitive. Link to comment Share on other sites More sharing options...
ziggypup Posted May 2, 2009 #3 Share Posted May 2, 2009 I don't know the answer to your question, but I have to commend you on the uniqueness of your question. It is far better than the daily questions pertaining to what time can we board, does anyone have the menu for Portofino and of course can I bring my own bottle of booze on board. Link to comment Share on other sites More sharing options...
TwoTravelin Posted May 2, 2009 #4 Share Posted May 2, 2009 If you allot time, I would walk into the closest open-aired eatery, and ask the chef to include your catch in your lunch. Link to comment Share on other sites More sharing options...
board_jay Posted May 2, 2009 Author #5 Share Posted May 2, 2009 Thank you for the comments, it looks like the "take it to a place for lunch" makes the most sense. Now, just have to catch something! Link to comment Share on other sites More sharing options...
dixieva Posted May 2, 2009 #6 Share Posted May 2, 2009 Years ago my husband and BIL went salmon fishing on our Alaska cruise. They had asked in the dining room the night before about bringing fish back to be cooked and served for dinner. The charter boat guy cleaned the fish. I can't remember how it got back to the ship-if it was delivered or my husband broght it back. But it was cooked and served to our table that night in the dining room. As I said this was about 10 years ago so maybe they don't do it anymore. Btw this was a RCCL ship. Link to comment Share on other sites More sharing options...
RoofingPrincess Posted May 2, 2009 #7 Share Posted May 2, 2009 Ah, but how do you know it was *your* fish they served you, Dixie? :) Could be that they had salmon in the kitchen..... I would think that in this day and age, from a liability standpoint, they would not be willing to take perishable food from a source other than their commercial suppliers and serve it. If someone got sick because of it, there could be legal repercussions. Link to comment Share on other sites More sharing options...
unklez Posted May 2, 2009 #8 Share Posted May 2, 2009 I am going fishing in Key West on May 10th on the revised Enchantment itinerary. If I catch anything and have it filleted, can I bring it onboard since I am in a US port, going to a US port (back to FLL) and will RCL cook it for me and my wife for dinner that night or is this impossible? Dress up the fish and hide it in your carry-on bag. Hope it does not stink. RCL will not cook it for you but maybe you can carry an electric heater and a pan and cook it in your cabin? Or slip a chef a $20 and have him cook it for you at the risk of his job. GET REAL DUDE!!!! Link to comment Share on other sites More sharing options...
Rare dna1990 Posted May 2, 2009 #9 Share Posted May 2, 2009 I think it would be rare to have a cruiseline allow it. You didn't mention if the fishing trip was bought thru RCCL or not, but that may make a difference. I will say we fished in KW a few years back, the mate filleted enough for lunch, and we carried it to the A&B cafe right there at the marina. It was great. Ask your charter captian early, as it is not uncommon for all catch to be property of the boat. Link to comment Share on other sites More sharing options...
BroncosFan2010 Posted May 2, 2009 #10 Share Posted May 2, 2009 If you allot time, I would walk into the closest open-aired eatery, and ask the chef to include your catch in your lunch. This is a great idea! I would never have thought of that. Link to comment Share on other sites More sharing options...
dixieva Posted May 2, 2009 #11 Share Posted May 2, 2009 The fishing trip was booked through the cruise line. And I don't know if the fish served was what they caught. I only know they said it was and the guys were happy with it. I didn't care since I don't even like fish:). Like I said it was a long time ago when everything was different (the old days). I really doubt if they would do it now. Link to comment Share on other sites More sharing options...
board_jay Posted May 2, 2009 Author #12 Share Posted May 2, 2009 When we would catch fish in Mexico or Barbados, we'd just bring it to any of the restaurants and they would cook it for us as has been recommended. I figured that this would not be possible to bring back on the cruise ship, but figured there might be someone who would know and since it was a US port going to a US port I was just curious. Link to comment Share on other sites More sharing options...
cruiserbryce Posted May 2, 2009 #13 Share Posted May 2, 2009 Now, just have to catch something! ahh the real test:Dhope it works out for you Link to comment Share on other sites More sharing options...
cruzincurt Posted May 2, 2009 #14 Share Posted May 2, 2009 You could also catch and release. That way someone else can try to catch the fish on the next trip. Link to comment Share on other sites More sharing options...
CaptData Posted May 2, 2009 #15 Share Posted May 2, 2009 Or you could BBQ it on the beach in Key West if you have time. I think they have BBQ pits. You may have to pay for use or logs. Have fun whichever way you can do it. PS. You can not bringdf in back on the ship nowaadays unless you are in Alaska. Link to comment Share on other sites More sharing options...
Maureenie Beanie Posted May 2, 2009 #16 Share Posted May 2, 2009 There is a large CVS in Key West - only 2 short blocks from the dock, they will have a portable grill and charcoal. I think that would be great to cook your own fresh fish. Good luck and enjoy. Link to comment Share on other sites More sharing options...
MaxYield Posted May 2, 2009 #17 Share Posted May 2, 2009 Ah, but how do you know it was *your* fish they served you, Dixie? :)Could be that they had salmon in the kitchen..... I would think that in this day and age, from a liability standpoint, they would not be willing to take perishable food from a source other than their commercial suppliers and serve it. If someone got sick because of it, there could be legal repercussions. You are correct......This is what allowing "slip and fall" attorneys to run the world has caused. Link to comment Share on other sites More sharing options...
ejeffo Posted May 3, 2009 #18 Share Posted May 3, 2009 ..can I bring my own bottle of booze on board. You can do that? How? (--duck and hide--) Link to comment Share on other sites More sharing options...
jumbo1 Posted May 3, 2009 #19 Share Posted May 3, 2009 fishrunners:D Link to comment Share on other sites More sharing options...
cruzincurt Posted May 3, 2009 #20 Share Posted May 3, 2009 Is that a fish in your pocket or are you just happy to see me?:eek: Link to comment Share on other sites More sharing options...
rolloman Posted May 3, 2009 #21 Share Posted May 3, 2009 Dress up the fish and hide it in your carry-on bag. Hope it does not stink. RCL will not cook it for you but maybe you can carry an electric heater and a pan and cook it in your cabin? Or slip a chef a $20 and have him cook it for you at the risk of his job. GET REAL DUDE!!!! Now thats some funny stuff right there! Someone needs to let him know there is plenty of fresh fish onboard. I also found the idea of bbq on the beach funny. Just make sure your coon skin hat doesnt get to close to the flame. I am pretty sure you would not find a replacement until you got back home. Link to comment Share on other sites More sharing options...
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