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re: Drain plug in or Out in fishbox

Posted on 9/29/18 at 4:47 pm to
Posted by TheDrunkenTigah
Baton Rouge
Member since Aug 2011
18238 posts
Posted on 9/29/18 at 4:47 pm to
quote:

it also aids in getting large fish cold faster.



This statement is 100% true and the reason why the ice melts faster when surrounded by water. Heat transfer from the fish to the ice/water mixture is more efficient. Just as heat transfer from ice/water to the atmosphere is more efficient than ice surrounded by air.
Posted by Jester
Baton Rouge
Member since Feb 2006
34717 posts
Posted on 9/29/18 at 4:55 pm to
quote:

Here's a time lapse of this with cups.



Sorcery!
Posted by Chuker
St George, Louisiana
Member since Nov 2015
7544 posts
Posted on 9/29/18 at 5:02 pm to
Thats pretty cool and should settle the argument. You get one point.


Although for the purposes of practicality in a fishing scenario, I'd think you'd agree water left in is a much better option. Faster you can cool the fish the better and since the difference is negligible it seems like a no-brainer.
Posted by Hog Zealot
On the Flats
Member since Mar 2012
1775 posts
Posted on 9/29/18 at 5:16 pm to
Plug in.
+ 20 lbs ice
+ 2 gallons saltwater
= Fish freezing slurry
Posted by TheDrunkenTigah
Baton Rouge
Member since Aug 2011
18238 posts
Posted on 9/29/18 at 5:19 pm to
quote:

Although for the purposes of practicality in a fishing scenario, I'd think you'd agree water left in is a much better option. Faster you can cool the fish the better and since the difference is negligible it seems like a no-brainer.


Yes, I’m a big believer in getting meat as cold as possible as fast as possible, especially tuna. Just pointing out why the guide in the OP may think it’s better for a long range trip. He’s not wrong but in theory but I’d much rather efficiently cool the fish than have solid ice for an extra hour back at the dock.
Posted by Hank R Hill
Arlen,TX
Member since Jan 2017
574 posts
Posted on 9/29/18 at 9:24 pm to
This goes directly to the age old question...Why is salt used to melt ice on roads but used to make ice-cream freeze. Latent heat works for more than airconditioning
Posted by TheDrunkenTigah
Baton Rouge
Member since Aug 2011
18238 posts
Posted on 9/29/18 at 11:33 pm to
In both cases salt lowers the freezing point of water. On the road it allows the atmosphere to melt the ice as long as ambient temp is above 15F or so. With icecream the same thing is happening, there's just has to be more salted ice than cream, so the cream freezes first.
Posted by Hammertime
Will trade dowsing rod for titties
Member since Jan 2012
43031 posts
Posted on 9/30/18 at 5:04 pm to
So with a cooler, you are making a steady-state assumption. This is not the case, because they get opened. Once you open them, thermal diffusivity occurs. That is thermal conductivity, but also includes density and specific heat. The air changes temperature quickly, but the water doesn't. That's why leaving water in works better. The water stays colder longer
Posted by TheDrunkenTigah
Baton Rouge
Member since Aug 2011
18238 posts
Posted on 9/30/18 at 5:54 pm to
I’m not sure what to tell you man, that’s just not true. Explaining why would be a long boring write up about enthalpy, and I’m way too hungover for that shite.
Posted by Sid in Lakeshore
Member since Oct 2008
41956 posts
Posted on 10/1/18 at 1:21 am to
quote:

Yes, I’m a big believer in getting meat as cold as possible as fast as possible, especially tuna. Just pointing out why the guide in the OP may think it’s better for a long range trip.


Sounds like he had ice in one hold and fish in another. As fish are caught, shovel ice on top (from the ice box to the fish box)...……

Or that is how I have seen it done (of course this necessitates multiple cold wells).
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