Keeping fish cold Poll

[NoSlack]

After Marc's thread about insulating his fish hold or getting a bag I started wondering what everyone does to keep thier catch cold. I don't have a fish hold, so it's always been an insulated bag on the swim step for me.

If it looks like everyone is disappointed with thier fish holds ability to keep ice, maybe we could come up with a standard bag that would help with the problem.

Mike

You can make multiple picks on this poll

[Hamachi Girl]

After using the kill bag I got with the boat, I’ll never go back to lugging around a huge cooler again. My ½ ton fish hold only has a small hatch for access so it would be a real pain in the ass to clean out well. The last thing I want is my girl smelling like rotten fish.

Only downsides to the bag are it covers up the stern light if we’re heading out in the dark… and of course the name on the transom. But everybody knows I’m the only guy with a sexy brown 23’.

BTW: Costco has some small insulated bags for $5. I bought three of the suckers. They are cheap as hell and made in China, but at $5 each I can use them a few times and huck them in the trash.

[NoSlack]

Those $5 bags at COSTCO are great for ice but are going to be hard to keep the fish blood from soaking into the outside skin. We use one for going to the store and it's held up for years.

Mike

[Royal Hook]

I've have always used some sort of a cooler w/ ice depending on what type of fishin I'm doin. Quite cumbersome!! The large bag hangin off the transom seems to be they best method to store fish but just haven't pushed the button on one yet.

[Malu Lani]

We bleed them in the kill bag and transfer to the fish hold when they quit kicking.It makes it easy to clean the hold this way.

[Zarco]

I usually load the 1 ton fish hold with 2-3 20lb blocks of ice. Then another 3-4 40lb bags of cubes ice. As soon as the first fish hits the deck I'll toss a handful of rock salt in there about 6-8 inches of salt water. Could probably go a few days like this. Fish get rotated often and always sashimi grade when done.