Quote Originally Posted by Yaker View Post
Thanks for the imput,I believe I will try the salt and ice in the cooler trick.
When it's hot as hades like it is now the trick is to add enough clean water to the cooler to make a slurry of sorts that the fish will submerge into. The brine solution chills the fish faster and maintains the best quality-no it doesn't alter the taste of the meat even overnight. When I pull the yak out of the water I make sure the fish are submerged and pull the drain plug. This removes the liquid and encases the fish tightly with ice for the ride home and lightens the cooler for lifting into the truck. I learned this on long offshore trips to maintain top fish quality in the oppressive heat throughout the day. Try to keep the color closed as much as possible-seems silly to say but it'll kill your ice life quick.