Well, I don't really measure anything, but the technique is a lot like making ice cream the old fashion way. Basically I put 3-4 pounds of ice in a 5 gallon buket, dump in a cup or two of hay salt (cheaper than table salt), and add enough saltwater at the dock to make the bucket weigh about 10 pounds, so as I fill it up with herring I can weight it periodically and quit at about 20 pounds so I don't get a ticket (the limit is 10 pounds). Then I add ice to near the top of the bucket and dump on another cup of salt, mixing it a little with the fish. What this does is supercool the herring, as the addition of salt to ice dramatically lowers the temperature of the water. I leave them in the brine for as long as it takes me to get home, then remove them from the brine, put them on cookie sheets, and freeze them until stiff enough to vacpac them without crushing them. The sooner you do this the better, as the longer you hold them in ice the softer they get. I got lazy one night when I brought my family along and had about 40 pounds to pack up, left some in the ice overnight, and they did not turn out well at all. Hope that helps