My wife and I will have a boat for 17 days this summer and I'm struggling on how I can process and hold fish during the trip. We'll be working our way down from Juneau and fishing Noyes/Baker for about a week before returning the boat to Ketchikan. There could be up to 12 days we would need to hold fish before getting them back to the home freezer.
On past 10 day trips we have typically started fishing about half way into the trip, processed and vacuum packed fish daily, and kept them on ice for up to 5 days in a large cooler until returning to port. From there we would have them in the freezer within 24 hours. This has worked fine in past but I always felt like 4 to 5 days on ice was as long as I should go. Does anyone have successful experience with longer times on ice?
I've thought about opportunities to freeze fish in places like Craig, but once frozen we would not be able to keep it that way until getting it home. It seems like freezing and thawing would be worse than keeping it on ice the whole time. Any tips you may have would be much appreciated. Thanks.