Slot limits and fish dehydration

[MuskieBait]

Yes, it happens. Not sure if it is the loss of fluid or not though. Muscle contraction after death could also cause the fish to lose length...especially when the fish is chilled on ice.

"Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determines the tenderness of meat. If the postslaughter meat is immediately chilled to 15°C (59°F), a phenomenon known as cold shortening occurs, where the muscle sarcomeres shrink to a third of their original length.
Cold shortening is caused by the release of stored calcium ions from the sarcoplasmic reticulum of muscle fibers in response to the cold stimulus. The calcium ions trigger powerful muscle contraction aided by ATP molecules. To prevent cold shortening, a process known as electrical stimulation is carried out, especially in beef carcasses, immediately after slaughter and skinning. In this process, the carcass is stimulated with alternating current, causing it to contract and relax, which depletes the ATP reserve from the carcass and prevents cold shortening."

Give yourself and extra inch and you should not have to worry.

If there is some kind of size limit, I always release fish that are marginal.

Also remember that sometimes measure tape could shrink over time. What appears OK on your tape may not be OK on the CO's tape...and at the end of the day, it is your responsibility to make sure the fish is not undersized.