SaltyCajun.com

SaltyCajun.com (http://www.saltycajun.com/forum/index.php)
-   Inshore Saltwater Fishing Discussion (http://www.saltycajun.com/forum/forumdisplay.php?f=4)
-   -   Ice Chest Technique for Best Fillet Quality (http://www.saltycajun.com/forum/showthread.php?t=69335)

MathGeek 10-31-2019 09:16 AM

Ice Chest Technique for Best Fillet Quality
 
https://youtu.be/-XnaBnGHD5A

cajun 10-31-2019 12:17 PM

To be effective add 10% of the weight of the ice. For 20 lbs. of ice add 2 lb. of salt (1 box). The temperature will then be about 10?F, the same as for making ice cream.

MathGeek 11-01-2019 05:23 PM

Quote:

Originally Posted by cajun (Post 852087)
To be effective add 10% of the weight of the ice. For 20 lbs. of ice add 2 lb. of salt (1 box). The temperature will then be about 10?F, the same as for making ice cream.

Dunno bout that. With 1 cup for 20 lbs ice, the flesh is firm with some ice crystals, but it's not a fish cicle. I think too much ice and you'd just have a frozen fish that would be harder to fillet rather than easier. 10 deg F seems too cold to me.

biggun 11-04-2019 08:05 PM

Quote:

Originally Posted by MathGeek (Post 852107)
Dunno bout that. With 1 cup for 20 lbs ice, the flesh is firm with some ice crystals, but it's not a fish cicle. I think too much ice and you'd just have a frozen fish that would be harder to fillet rather than easier. 10 deg F seems too cold to me.

Just add saltwater from the lake...Simple
.


All times are GMT -5. The time now is 12:28 PM.

Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted