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I have a 90-something quart Igloo that I use once a year, for a 36 hour tournament in June. Because the weigh-in is at the end of the 36 hour period, I have to keep a fish iced. I find that two 5 lb bags of ice keep the fish in great shape for that length of time. It's not the ice that preserves the fish--it's the temperature inside the cooler. Once the lid is snapped shut, it's as cold, or colder, inside that cooler after an hour or so as your refrigerator. Lots of that ice hasn't even melted by the time of the weigh-in.
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