we always place the fish on a stringer and let it trail behind the canoe. Never had we had the fish die. Of course we do this when fishing and not traveling a long distance with both paddlers digging to get there.  Then at camp we leave them on the stringer until its time to cook and the fish is fresh.

We don't portage fish either. I did once and then realized what a waste there are so many fish why would you carry it around?

The only problem we have ever had with this method is if left over night the Snappers will clean you stringer of all fish.

Good point ST.  Critters should be accounted for somehow.

Reminds me of some contraptions I've seen in APP during the first few weeks of trout season.  Chicken wire cages dropped in the water to keep the catch alive & safe from other predators.  Not sure it's legal, check your regs.

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I'm not sure about the depth on this

I did this one year, and next morning I found a torn bag with the fillets gone

I saw otter hanging near campsite and of course there's always the possibility a big snapping turtle found my stash.

I'm guessing the fish scent from cleaning the fish got on the zip-lock and helped finding them easier?

Maybe deeper or washing my hands would of made a difference.
In any case the canvas bag works great but each to their own.

Thanks all, for the advice.  I'm now in the market for a canvass bag!

prouboy

Ziplock, mesh bag, rope & rock.  Sink them in 6-10' of water. 

Or you could salt them heavily then rinse the salt off in the morning.  I've done this in spring/fall with the cool evening temps.

KF's advice is good and what I use.
One year I caught a Laker on Jean. It was mid morning and in the mid 60's. I gutted it, and removed the head. I put it in a gallon zip lock, squeezed out as much air as possible and put in a canvas money bag I got from my bank.

I rolled the excess canvas down and secured it with a small bungee. I wet it well and laid it under my seat out of the sun. I kept it wet down to Sturgeon Lake and all the way to east end and my nights camp.

At some point I realized it was really hot for early May and checked my thermometer. 90+

The laker grilled up perfect that night and stayed cool all day.
I've also done it overnight by putting it under the top flap of food pack that I always hang in a shaded spot.

Cheap/lightweight, I believe its the way to go without a lot of extra effort/worry.

We have had good luck keeping fillets for a short time by sealing fillets in a ziplock bag, no air, and putting in anchor bag. Secure anchor bag to a light rope. We then tie a rock to the light rope with a ligher cord, that way if the rock get snagged we loose only the rock.  Sink fillets in deep water close to camp.   

We have been very forunate in having easy access to deep water at almost all sites.
We cool beverages the same way.

Dadman

Thanks for the advice KF.  I'll try it next month.

prouboy

This topic has been discussed a few times in the past but let's refresh ideas here again. I've kept fillets all day or all night during reasonable weather (below 80 in the shade) with a wet canvas bag.
To make this system work to maximum cooling the bag should be generously sized to at least double the size of the amount of fillets inside - a large shopping bag size works great.
Put the fillets in a ziplock with no water then inside the canvas bag. Completely saturate the canvas and hang it in the shade AND where there is as much breeze as possible. The more evaporation the more the cooling effect. This will mean regularly re-wetting the canvas. Do not let it dry out.
If you are not going to be able to tend the bag for awhile you can rig up a large zip lock filled with water hung above the canvas bag with a tiny hole in it so that it continuously leaks onto the canvas bag to keep it wet. That way you can sleep at night knowing your fillets will be kept cool till breakfast.

Remember, the keys to keeping fillets as fresh as possible are wet canvas, shade and breeze = evaporation. The greater the evaporation rate the greater the cooling.

When travelling keep wetting the canvas as needed and store it in a shady spot in the canoe. The stern bilge with a cover for shade usually works well.

Clean your fish quickly before they die on a stringer and store the fillets as above and the quality of the flesh will be much better than keeping them on a stringer for a long time or until they die or become discolored.

Very small cooler/styrafoam...about 6"x6" or so...and chemical cold packs.