Proper field care of a trophy fish, bird, or mammal will have a direct result on the outcome of the mounted specimen. Good taxidermy work begins as soon as the fish is in the boat or the animal is on the ground.

Fish

Handle fish as gently as possible to prevent scale or fin damage. Avoid fish baskets, stringers, gaffs and landing nets when possible. Take good color photos of your fish when possible, this will be of great help to your taxidermist. Rinse the fish with cold water so the scales and fins are free of slime and blood. Wrap in a wet towel to protect the fins (once frozen this will encase the fish in a block of ice, keeping it safe), place it in a plastic bag, label and freeze

 

 

Birds

Select mature birds, in full plumage for mounting. Once the bird is in hand, care must be taken to avoid any further damage to the feathers, incurred by rough handling, until a freezing facility can be reached or better yet, your taxidermist. To protect the plumage from draining blood and body fluids, fill the beak and vent with a plug of absorbent cotton. It is also a good idea to push cotton into the nostrils and any shot holes. Any field debris, such as leaves or grass should be removed from the feathers at this time. White plumage soiled by blood or body fluids should be rinsed clean with cold water. Wrap the bird's feet in wet paper towels to prevent dehydration in the freezer. Tuck the head under one wing, place the bird in a quality plastic bag (not a plastic grocery bag) and secure the top. Label your bird clearly with your name and address, date prepared, make note of any broken bones or wings, date of kill and your signature. Freeze.

 

 

 

 

 

Game Heads

NEVER CUT THE THROAT!! This cuts the hair and is impossible to repair. Cut around the body behind the front legs. Skin down to the base of the head and cut off the neck. See figure one below. Bring to the taxidermist as soon as possible or freeze solid until you are able to.

 

 

Rugs and Lifesize

!!!! IMPORTANT !!!! Make sure all cuts are straight and centered! Start at the throat and cut exactly down the center of the body to the tail. Leg cuts are made from the center of the pad down under-side of the legs to the center cut. Skin the legs and sever the feet at the ankle joint, leaving the feet intact. Skin out the body and detach the head from the carcass at the neck. See figure two below. If freezer service is available, freeze the hide solid and leave the delicate skinning to us.