I'm not familiar with saltwater pacific fish cleaning rules,but on the great lakes where I fish (lake Ontario)we are allowed to clean our Salmon on the water as long as we leave the skin on,and are a certian distance from land in the harbor. This apples to New York rules.Other states have different rules.
If it's a decent day(lake conditions)we clean our Salmon on board,otherwise we get stuck waiting in line at the cleaning station.
I made up a folding cleaning board out of some polyethylene I had kickin around and it fits nicely on the top of my 125 quart cooler,and extends a few inches off the transom cap.
We fillet the fish and throw the guts overboard,and use the wash down to clean up the blood off the deck.
It works nice unless it's a nasty day with rough water.
Here's a couple pics.(Btw Big Shrimpin we can run 4 rods per guy)
Last season I started bleeding salmon by cutting their gills and dragging them in the water for a few minutes before putting them on ice.Their heart pumps out a lot of blood. Sounds cruel but it's a quicker more humane method than letting them slowly suffocate in the cooler.
