How to keep your catch in prime condition on a small boat.
My 18-foot skiff is ideal for the quick maneuvering needed to pursue elusive false albacore, and you can run around the console to cast to bluefish blitzes. My craft also slides easily into the shallows to cast to striped bass. But my beloved 72-quart hard-sided cooler bungeed against the bow platform was often in the way.
Then I purchased a waterproof, soft-sided cooler – problem solved. Its shoulder strap hangs perfectly over a rod holder or cleat, and if so desired, it doesn’t occupy any deck footprint. The soft cooler compresses to tuck inside the bow platform, under the console, or in the seat. I eliminated 15 pounds of weight and gained 4,200 cubic inches of deck space. Changing cooler styles is one of your best options for chilling catch on a small vessel.
The biggest advantages of soft-sided coolers are the weight difference and their flexibility. Soft coolers also fit into tight, irregular spaces in your vehicle, and you can sling them over a shoulder to free up both hands for other gear. Just like rigid chests, they keep your catch, food, and beverages safely chilled for many hours – or even days – in hot weather, and they’re leak-proof.
Captain Chris Elser, a pro of over 30 years of experience guiding in New England waters, finds soft coolers advantageous because he can place them in a locker to avoid the constant bouncing on deck in choppy seas. He only allows soft-sided coolers on his boat because they don’t slide around and create tripping hazards, and they’re less likely to damage tackle. He also prefers them when stalking predators in skinny water because they’re quiet when accessing contents.
Some soft coolers carry antimicrobial protection built into their lining, which inhibits the growth of bacteria. This feature last’s the lifetime of the product and won’t wipe or wash off, thereby making the liner more sanitary. Other important features to shop for are ice retention and capacity, a heavy-duty waterproof zipper, lightness, and durability. Look for welded seems because stitched materials are less waterproof and weaker.
NorChill, as one example, offers a soft cooler designed for fish called the “FishBag.” These marine-grade bags, which are also fine for food and beverages, are roll-up style for easy transport and compact storage. Like other “fish kill” bags on the market, the FishBag sports a flat, non-skid bottom to keep it upright in choppy seas. An integrated pour spout allows you to drain away blood and melted ice without losing the contents. Its liner is puncture resistant to protect against fins, and its fusion welded to prevent leakage. The FishBag seals with fold-down end clips, which convert the cooler from bag to rectangle shape. NorChill’s FishBag features a side pocket for gear and is available three sizes.
But what about treating your catch before it hits the cooler? Any commitment to keeping your fish in prime condition means sacrificing some fishing time.
“When I was a mate working for one particular captain in Rhode Island,” says Capt. Ned Kittredge, a pro with 40 years of experience, “nearly every fish I cut up at the end of a trip was warm and mushy. I attribute that to once the fish was landed, the only ‘processing’ it received was bleeding, which is much better than nothing, but then it was dropped into the ‘live-well,’ which drained whenever underway, and the well had no ice. Then, after filleting and skinning, the fillets were rinsed in freshwater and put into recycled plastic shopping bags, and placed into the trunk of the customer’s vehicle where they absorbed water for the duration of the trip home.
“If you want fish in prime condition, these are the steps you should take aboard a small boat for small species: First, bleed the fish the instant it comes aboard while the heart is still beating. Second, as soon as you can, remove the guts without taking off the head so as not to expose significant portions of the flesh to water. Third, slide the whole fish into new, heavy-duty plastic bags and wedge the bags between layers of ice in your soft cooler. The bags prevent contact with the freshwater, which softens the flesh. Saltwater, on the other hand, doesn’t readily absorb into flesh.
“For larger species, use suitable tackle to bring fish to the boat quickly, which is also much healthier for the fish if you’re going to release it. After bleeding, gut the fish to prevent contamination of the flesh. Then, as soon as you have a chance, fillet the fish, bag them, and sandwich them in ice. Ice only cools items by direct contact; it does not chill like a refrigerator by indirect contact and cold air.”
However, if you have a vessel of sufficient size and carrying capacity, you could, of course, use a large, hard-sided cooler. For a 120-quart chest, mix about 50 to 60 pounds of crushed or cubed ice with some saltwater to make a slurry, immediately bleed and gut the fish, and submerge it in the slush, making sure some ice is also in the abdominal cavity. Salt works to depress the freezing point of water so the water can become colder than 32 degrees. Water containing salt can reach temperatures of nearly minus 6 degrees without freezing.
