Anyone make their own Salt-Ice

[TenMile]

Anyone here make their own salt-ice? If so, what sort of ratio do you mix the salt and water? What do you freeze it in -- bags or buckets or do you just make regular ice-cubes and dump in salt?

TenMile
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[TenMile]

I did find this link:

http://chestofbooks.com/food/science/Experimental-Cookery/Freezing-Mixtures.html

Seems to suggest that if you add 10% salt to water it lowers the freezing point to -5C and if you add 20% it lowers it to -12C. Not sure how cold my freezer is so I might just experiment and see if I can freeze a 20% mixture.

TenMile
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[The Fish Assassin]

Most household freezers will hit -18. If you want lower than that you have to change the gas in the line.

Take only what you need.

 

[Sushihunter]

I've been using 2 Litre Coke bottles for ice. I fill with water and add a small amount of salt to it to help lower the temperature. It does take a couple of days to freeze them solid.

I use about 8 of them to layer the bottom of my fish box cooler and they will last me two days. They also allow the fish slime and blood to drip away from the fish so it can be drained.

The nice thing is I don't have to pay $20 to the marina for ice every trip.

Jim's Fishing Charters
www.JimsFishing.com
http://ca.youtube.com/user/Sushihunter250

 

[The Fish Assassin]

I like to keep my fish in a slush, of ice/water mix, just like the commercial guys do it. I like Jim's idea of the frozen 2 liter bottles, I bet I can still get a nice cold slush by useing them instead of buying ice.

Take only what you need.

 

[Charlie]

Hmmm,
Never thought of making my own salt ice? That could work!
So, Jim... how much is, "add a small amount of salt" mean?
Are you talking about a teaspoon, tablespoon, cup?

 

[TenMile]

Great idea Jim.

So if you take a look at the link I posted -- 10% salt freezes at -5C and 20% at -12C. So I suppose you could fill 20% of a pop bottle with salt, the rest with water -- shake it until the salt dissolves and then stick it in the freezer (leaving some room for expansion because water expands when it freezes). Should keep the cooler very cold for several days and if you're on a multi-day trip limits the amount of salt-ice you have to purchase.

TenMile
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[Charlie]

quote:Originally posted by TenMile

Great idea Jim.

So if you take a look at the link I posted -- 10% salt freezes at -5C and 20% at -12C. So I suppose you could fill 20% of a pop bottle with salt, the rest with water -- shake it until the salt dissolves and then stick it in the freezer (leaving some room for expansion because water expands when it freezes). Should keep the cooler very cold for several days and if you're on a multi-day trip limits the amount of salt-ice you have to purchase.

TenMile
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Yea, that's the way I read it, too. But that sounds like an awful lot of salt? That's why I was wondering how much Jim used?

Then the other thing, kind of wondering what kind of salt would be best? I am thinking good old rock salt?

 

[Charlie]

quote:Originally posted by The Fish Assassin

I like to keep my fish in a slush, of ice/water mix, just like the commercial guys do it.

Really, the commercial guys keep their salmon in a slush? [?]
I always thought they packed them on ice, or some even used freezers now adays?

I do use slush on some day trips, but usually I just pull the plug in my fish box and keep them cool with fresh sea water, but on extended trips, I prefer to keep them with ice. Either way, I guess as long as you don't cut into the meat, it would work. I just gill and gut and insure I don't cut into the meat! Once the meat is exposed to any water I find the turns it soft and mushy fairly quick.

 

[twinwinds]

We used to put a 50lb bag of salt in each slush tank along with a ton of ice or so then top up with salt water to a real thick slush, then circulate water every day or so.

Had to be careful you could actually freeze the fish.

 

[TenMile]

quote:
Then the other thing, kind of wondering what kind of salt would be best? I am thinking good old rock salt?

Yeah, just crushed salt will work or Kosher or Sea salt -- driveway salt is what I used -- make sure it's salt and not some other funky chemical -- sodium chloride or NaCl. You probably don't want to use Iodized Table Salt if the slush makes contact directly with the fish or it will take on a metallic taste from the Iodine.

TenMile
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[eaglemaniac]

I would suggest pickling salt. eman

 

[Charlie]

quote:Originally posted by twinwinds

We used to put a 50lb bag of salt in each slush tank along with a ton of ice or so then top up with salt water to a real thick slush, then circulate water every day or so.

Had to be careful you could actually freeze the fish.

How big was the slush tank as in gallons or liters?