All fish must be prepared or packaged so they may be immediately identifiable as to the type and size of each fish. Fish can only be transported in the same vehicle as the license holder.
Here are some of the preferred methods:
Gut and gill (each fish must be tagged by the license holder)
Filleted and put in a Zip-lock bag (Only 1 fish per bag, at least 2 inches of skin left on each half of fillet, bag is labeled by license holder, and fillets are laying flat so approximate length can be determined)