over board

[marlyn]

two words....kill bag

[stangclassic66]

Slush ice w/saltwater will beat anything. Freeze time is much faster.

Unless if course you have a blast freezer.

[old crow]

well --how much ice do most of the wp people carry??
400 800 lbs---that is like carrying 2 to 4 fishing people on board/
think of the fule that would cost
i do know it is important to ice the fish ,but how much is to much?

now to mr. speller idnt gt any frst tday .
stick it in your ear

[LEEDOG]

Easy Duane, I didnt mean to add fule to your fire. Try previewing your post beforehand, and proofreading so as to not cause any confusion.

[Mo]

Originally Posted by stangclassic66

Slush ice w/saltwater will beat anything. Freeze time is much faster.

Unless if course you have a blast freezer.

Throw a couple cups of saltwater in with your ice makes it hella cold

[Kurt]

Just for that we are sending all of our Illegals North.

Enjoy

Fust sounds kinky.

[Scubadad]

Originally Posted by Mo

Throw a couple cups of saltwater in with your ice makes it hella cold

We throw a little rock salt in our slurry. It helps pull the temp down just that much more.

[albatross]

Originally Posted by Cornfed

HOw do you know they're not taking the fish out for pictures just like we do?

Also, it is a lot harder to ice down the cows (like in Mexico)....just a wet towel and the washdown pump seems to work...don't know what that does to the quality.

Are albies more susceptible than other tunes?

Ya What He Said Plus Some Have Refers

[Keta]

Originally Posted by Scubadad

We throw a little rock salt in our slurry. It helps pull the temp down just that much more.

When we were in BC chasing prawns we froze our plunder using freshwater ice and rocksalt.
"Fish ice" is still far colder than brined slush or salted freshwater ice.

[stangclassic66]

Originally Posted by Keta

When we were in BC chasing prawns we froze our plunder using freshwater ice and rocksalt.
"Fish ice" is still far colder than brined slush or salted freshwater ice.

You lost me bossman. Not sure what you mean by "fish ice" Commercial salmon trollers and tuna jig boats w/o RSW (refrigerated saltwater) or Blast Freezers use "slush ice". Anyone should be able to pick up a couple hundred or more pounds of freshwater slush ice. It gets blown into your cooler (halfway is more than enough) and sort of looks like snow cone icee ice. When the time comes and you've got some fish on deck, flood your cooler or fish hold with saltwater and bam, you got commercial style slush ice. Throw your tuna or salmon in there and you got sashimi grade fish when you hit the dock. This is assuming you've gutted/gilled your salmon or bled your tuna.

[Fred Archer]

ERIK,

NAIL ON THE HEAD. SIMPLE AND DOES MIRACLES FOR THE FISH QUALITY. "SASHIMI GRADE" IS SASHIMI GRADE AND A JAPANESE SASHIMI BUYER WOULDN'T TOUCH A FISH THAT HASN'T BEEN PREPPED PROPERLY. I WOULDN'T HESITATE TO CUT DOWN ON THE CATCH A LITTLE TO BE ABLE TO PREP ANY KIND OF TUNA THAT I WAS GOING TO EAT.

FROM THE BIGEYE TROLLER'S BIBLE AND THE SUPERBAR BIBLE. TRY IT, THE DIFFERENCE IS HUGE! ONE OF OVER THREE HUNDRED PHOTOS AND ILLUSTRATIONS IN THOSE TWO BOOKS.

[Keta]

stangclassic,
The ice I'm refering to has a chemical in it, a chloride I think, causing it to melt at a lower point than freshwater ice. I don't know if it's available in NOCAL but it is in Alaska. It's flake ice, like the "snow cone" ice you described, and packs well in a cooler of fish box. Taste your ice next time and see if it's freshwater ice or not.

This is assuming you've gutted/gilled your salmon or bled your tuna.

You should be gutting and gilling your tuna too.