Over the years I've been a big fan of a slurry in the chilly bin as opposed to just salt ice.

I've had numerous debates and even the odd argument on the boat with various people about it, but it seems more logical to me to mix one third salt water. I find it makes it easier to stack the catch, ensures a uniform temperature over the entire fish and stays just as cold for hours.

What are your opinions?                  

Was a topic on this recently. Just cant think what it was called.

For me slurry. Have found cold does not transfer to air in bin as readily as water.

Slurry gives bigger area of cold to surround fish. Found if i put fish on ice the upper layers of fish did not chill properly ,especially if opening and closing ice box.

Sweet. 3 out of 3! At least I know I'm not mad!

slurry! it gets the temp of the fish down quick quicker than only ice and that's what you want with a good slurry you don't even have to kill the fish the ice is so cold it kills them instantly a good slurry can almost freeze fish and would be fine over night...... however if I cant filet when I get home I take the fish out of the slurry and pack in ice. ice the bottom of the bin then a layer of fish then more ice then more fish and so on this will keep the fish for a couple of days fresh as if you have a good bin salt ice is cheep in comparison to bait fuel rods reels etc and in my opinion just as important as if you are going trough the trouble and spending the money to go out and catch them what's another 10 bucks for a couple of bags of ice to keep them in the best condition possible for the table

Is it a problem to dilute the salt water with fresh. I often line bottom of bin with sealed plastic bottles of frozen fresh water. Then add one or two 2 litre blocks of freshwater ice. Then when out there add  about equal part of salt water.
Have assumed that the salt water added  to the blocks of fresh water ice + sealed containers of ice would still give a higher salt content than purchased salt ice.  

slurry for me. good point by potty.

We do a combo,,   Iki straight away then once have a few fish in the bin we mix up a saltwater/salt ice slurry.   However later before the ramp we do a gut, gill and cleanup, drain out the slurry and just do a 'ice down' for the trip home with the fish flesh being firm and ready to fillet.     We used to leave them in the slurry until filleting but on those longer days out,,found that the flesh went abit 'mushy' for filleting.  The slurry certainly chills them down quickly at the start though.

Frozen blocks or milk bottles mixed with sea water in a chilli bin makes cold water...
A slurry is flake ice and sea water mixed so its of a consistent mix.
A slurry will hold fish at around 1 degree or colder ,perfect to keep them fresh
Salt ice contains about a tea spoon of salt per 20 ltrs,put some in your mouth and taste it,I use it in the rum when on charter boats..its bugger all salt

of2fsh wrote: Frozen blocks or milk bottles mixed with sea water in a chilli bin makes cold water... A slurry is flake ice and sea water mixed so its of a consistent mix. A slurry will hold fish at around 1 degree or colder ,perfect to keep them fresh Salt ice contains about a tea spoon of salt per 20 ltrs,put some in your mouth and taste it,I use it in the rum when on charter boats..its bugger all salt

Wayne your saying salt ice is fresh water with added salt. In that case it would be way less than seawater.
So adding sea water to fresh ice should do the trick.?

Try this system next time you get a fish.
Make a thickish slurry with flake ice ( more ice than water)
Iki fish and strait into bin.
When home fillet fish and put fillets back in slurry for 10 minutes.
Pat dry with paper towel and put in fridge till you cook it
Makes a diffrence to taste,and there easier to fillet as the fish is firm