Quote:
Originally Posted by cajun
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.
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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.