im looking to reduce the amount of ice I carry. I’d like to keep my carrying capacity at 40 ish tuna in the round. If I need to we can always Cark to make space. I’m not too worried about weight I just want to maximize space as I have no below deck fish storage. Ideally I would like to limit my storage to a half tote on the deck and either a large cooler or kill bag on the bow. I’ve made slurries with ice and sea water before but it doesn’t make a lot of sense to hose ice down with 65 degree seawater. Do you just dump a bunch of rock salt in the shaved or what? It’s late in the season and I’m trying to shorten the learning curve.