Add salt and water to the ice and rapidly chill the fish so they are much better to eat
Yes! I do know that too much rock salt in an ice chest will freeze your beers...
Using the brine and throw live fish in it will draw the fishes blood into the internal organs making the fish taste much better
That's what they did on the long range fishing boats that I'd hop on when I lived in So. Cal. We'd leave the dock and not come back for 3, 5, 10 days. They'd drop burlap bags full of salt in the hold, pump seawater in and turn the chillers on. The fish would be in the brine solution/brine slurry and would be froze stiff in a short amount of time. A 100# tuna would be froze in an hour or so. We'd have to thaw them out enough to cut them up when we got home, then package them for the freezer. Thaw them enough so they are barely pliable, but still have ice crystals in the flesh, fillet them, package them and they were almost as good as fresh fish.
