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Regulations for Harvested Fish
• All legally harvested fish may be gilled • Salable fish (page 77) may be or gutted while on the water.
• Possession of the following fish that have been cut, dismembered, filleted,
skinned, or otherwise altered so that the species and total length of such fish cannot be easily determined is prohibited:
⊲ Black Bass,
⊲ Brook trout,
⊲ Lake trout, and
⊲ Atlantic salmon.
• Other species of fish may be filleted provided that the skin is not removed from the fillets.
Fish carcass disposal
It is illegal to discard any fish carcass, or taking. parts thereof, into the freshwaters of the
state within 100 feet of shore or upon any Non-salable fish transported by car public or private lands contiguous to and
within 100 feet of such water, except: address of both taker and consignee, and
- On private lands by owners of such contents of the package. lands;
- If properly disposing into suitable garbage or refuse collection systems or by burial;
- Where incidental cleaning of fish for consumption is permitted. However, resulting waste may not be disposed of within 100 feet of any public launching or docking site unless into a suitable refuse collection system; and
- Fish required to be returned to the water by regulation or law.
Transportation of fish is permitted as follows:
Fish caught in New York State
Salable fish (page 77) may be transported in any number.
• No more than two days’ legal take of nonsalable fish (page 77) may be transported unless a permit is obtained are frozen, processed, and packaged for storage. Smelt, suckers, alewives, and blueback herring taken for human consumption purposes only may be transported at any time. Baitfish transportation regulations can be found on page 80.
Fish caught outside of New York State
Fish caught outside of NY may be transported into New York in any mail except parcel post, in the number that may be legally exported from the place of taking from a DEC Regional Office, or the fish
Non-salable fish transported by carrier
A tag must be attached showing name and address of both taker and consignee, and contents of the package.