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[Nostro]

How many times have you seen people on the river gut and cut the tail and head off a fish? I saw one guy just last week-end and I drew his attention  to the fact that his action was against the Regs. Well, read on, because sometimes that is OK:

Packaging Your Salmon
 When packaging your catch, if a maximum size limit applies, the head and tail must remain attached until you prepare and consume your catch, arrive at your ordinary residence, or deliver your catch to a registered processing facility.
The head of your salmon can be removed only if the length with the head off is equal to or greater than the minimum legal size of that species for the waters in which it was caught. Leave the tail attached so the species can be determined, For example, if a chinook salmon is caught where the minimum size limit is 62 cm and it is filleted and packaged for transport, one of the fillets must have the tail attached and be at least 62 cm long. If necessary
the fillet can be cut into two pieces; the tail must remain attached to one of the pieces. The fillets should be placed side by side in one bag making it obvious that they represent one fish, and the bag must be labelled with:
a.   the salmon species - e.g., "one chinook"
b.   the number of fillets - "two fillets"
c.   the number of pieces - "four pieces"
d.   the angler’s name and fishing licence number.
The exception to these requirements is if your salmon has a missing adipose fin. In this case, please remove the head and turn it in to a Salmonid Sport Head Recovery Depot. The clipped fin indicates the presence of a coded-wire nose tag used for research purposes.  If your salmon or steelhead is missing its adipose fin, you could participate in the Salmonid Head Recovery contest.  Click on the link for details.

Steaking Salmon
When steaking a salmon in preparation for transport do not cut all the way through the fish. Leave the steaks connected by a piece of skin and place waxed paper or plastic film between each steak. Similarly, the tail must remain attached to the body of the fish by a piece of skin. The fish can then be wrapped as a whole fish and later steaks can be removed as required without thawing.
Note: When packaging other species, such as halibut or rockfish, the skin must remain on each fillet for identification purposes.

Labelling Your Container or Cooler
When packaging salmon for guests, lodges and charter operations are to clearly provide the following information of the outside of the transport container:
(a) the name of angler and fishing licence number; only one name per box
(b) number of fish by species and number of packages. For example, the label on the outside of the box should state, in the case of two packaged chinook or two packaged halibut:
"2 chinook - 2 packages" or,
"2 halibut - 8 packages"

When individuals are transporting or shipping fish they must package their fish separately and only have one name per package. However, they may share a container. It is recommended that the contents (number of fish, species, and number of packages) be listed on the outside of the container to facilitate inspection.
It is recommended that you store and transport your catch in containers and bags intended for food.

[BwiBwi]

I've read the reg about consuming at your ordinary residence. But in the case of rental RV can you consume the fish you just cought?

[Nostro]

Hey BwiBwi, the answer is again within the Regs.:

"Fish caught by a sportfisher that is being prepared, cooked, or consumed away from the sportfisher’s ordinary residence ( i.e. while staying at a camp ground, overnighting on a boat, residing at a hotel, etc.) is included as part of the fisher’s possession limit. The amount of fish a person is preparing to
consume cannot exceed the possession limit. The head and tail of all finfish and the carapace (shell) of any crab caught must be retained until the fish has been consumed."

Hope this helps.
Nostro