- 1). Wipe gutted fish with paper towels and rinse in cold water.
- 2). Wrap fish, whether whole or cut up, in aluminum foil or plastic wrap.
- 3). Mix 1 lb. of course ice cream salt with 20 lbs. of crushed ice.
- 4). Pile 4 inches of crushed ice in the bottom of a cooler and leave the drain open. Place a layer of wrapped fish on the bed of ice.
- 5). Alternate layers of ice and layers of fish.
- 6). Cover fish with a top layer of ice; fasten the lid tightly. Replace the ice as it melts.
- 7). Transfer super-chilled fish to a freezer at the end of your fishing trip. Thaw fish in cold water or in the refrigerator.
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