Bringing fish across the border.

CRR, when I was in canada last July, the Resort included all filleting of fish for us, they put Pike and Walleyes in their own bags, 1 fish each(2 filets) and they left a small patch of the skin on each piece.
The perch he filleted were left with all of the skin on each side, he put 5 fish, 10 filets, in each bag, since we had a ton of nice perch. I'ts very easy to filet them just before you are about to cook them.

We take a tumble drum scaler and scale all fish coming home. We use food saver bags and seal and freeze them before our return trip. Make it easy for the border officer to identify and count, or you will be there for a while. If you read the canada fishing regulations, it clearly says not to use freezer paper.

First of all both halves can be in the same package and have a big enough patch of skin that identifies the species. Perch or crappies also need a patch of skin left on each half. ( any species for that matter) We have packaged 3-5 in the same package. AKA Clear material like a zip lock bag. Each half is paired up and laid flat individually and put in the freezer. The main thing is being able to ID the species and count. Don't use freezer paper as the fish can't be identified. The easier you make it if checked the quicker you'll be on your way.  One thing that helps is when filleting the fish and taking skin off is to "almost" cut the skin off, leaving maybe a half inch hinge attached to the meat. Then move the knife back 2-3 inches and cut the skin off. It's a lot easier to remove this way when you get home. 60+ years of doing this!