I am planning a trip to Gulfport, Mississippi over Thanksgiving and am going to do some redfishing. We are flying and would like to bring some filets back. I'm sure some of you have done this, but how do you go about carrying fish on a plane? Dry ice, in luggage compartment, ?????.

Cooler and dry ice. Checked as baggage. You actually don't even need to use dry ice on shorter trips. If you can freeze and package the fish before you fly then Techni-ice sheets work just fine.

Tip for using the Techni-ice sheets is to get them hydrated and then use your food saver to put them in heavy duty bags. Don't remove all the air, half of it will do just fine. This keeps the sheets from drying out over time.

If ya have a kill bag you can use that instead of a cooler.

I have a Chinook Outdoor Gear Glacier Bag and it works awesome!

One note on dry ice. Airlines consider it a 'dangerous good', and limit the quantity that a passenger may have in luggage. You must declare any dry ice in your luggage at check-in.

I've had good results with vacuum-packed, frozen fillets packed with freezer gel packs. No melting water ice, no dry ice.

The above do not use the dry ice, they will charge you for it. I brought back salmon from Michigan in my CHECKED baggage it stays very cold in the belly of the plane vs the cabin I hard freeze mine in vacum bags wrap news paper around the bags then foil around the news paper it always works for me.

Thanks, everyone - I appreciate the advice

Just freeze it solid and then wrap it in news paper and put it in your carry on. We have brought back salmon from Washington State like this and it is still frozen solid once we get home.

Like mentioned above, just freeze the fish solid, put it in the cooler without ice or dry ice, and pack any voids with crumpled up newspaper. We bring fish home from Cabo, once after the cooler sat outside on the Tarmac for several hours in the blazing heat, and it is always frozen when we land in San Antonio.