Gaff fish only in the head, as this part will be removed later. Piercing the body causes bruising that must be cut away and creates entry points for bacteria. Line-caught fish are valued higher due to their superior quality, so avoid unnecessary body damage to maintain this reputation.

All gaffing should be done with the winch running. Drive the gaff into the fish’s head, as close to the surface of the water as possible, then lift it over the back of the rollers. Hold the fish until the snood tightens. One of three outcomes will occur:

-The undamaged hook is released.

-The hook straightens out before release.

-The snood breaks under the strain, releasing the fish with the hook still in it.

Avoid jerking the snood when it tightens, as it can easily break.

When you catch halibut or other large fish, you need to stop the winch and gaff the fish before it breaks the surface. Use a long gaff or an iron gaff, depending on the type and size of the fish. Halibut should be gaffed with the light side facing down. Insert the gaff under the head and pull it towards you. The best approach is to gaff it in the gill openings on the light underside. Avoid driving the gaff into the body, as this will leave marks and reduce the fish’s market value. Hold the gaff by the shaft, not the handle, to prevent wrist injury if the fish thrashes while still in the water.

The skipper’s job is to steer the boat so the lines come in at the aft end of the roller, streaming slightly aft and out from the hull. Since the skipper cannot see the lines as well as you can and has other responsibilities, it is the duty of the fisher on deck to communicate how the lines are lying and if they are secure.