Try adding salt to that mix Esshup that really takes the blood out of the flesh
Salt acts not only as a preservative, but by adding it to the ice/water mixture you also drop the temperature. Yes, below 32 degrees!
An old trick I use when redfishing far from home is to add large crystals of salt, such as for ice cream makers, to the ice in the cooler. So long as the filets are cleaned and dried carefully, sealed in plastic, and placed in the salt/ice/water mix, they will stay good for a LONG time without freezing. In some cases I've cooked them 9 days after catching and they tasted totally fresh.
