Guys,, I know that nothing outperforms fish for pocket sets and cubbies.. but sometimes fish can spoil if it’s too warm and freeze when it’s too cold… and frozen fish just doesn’t carry the smell like it does freeze.

I thought of grinding up filets and then adding some sodium benzoate and glycerin but I have absolutely no idea how much of either product to use per pound of fish .
I work at a meat market, cutting meat,, and was using the bone dust/meat mixture that would collect in the catch basin for coyotes this past season,,, and I noticed it tainted much quicker than hamburger,, I’m not sure why exactly… so I’m opting out of grinding whole fish to avoid easy spoilage for the fish( assuming the fish bones could cause the fish meat to spoil faster).

Any suggestions or tips on how much glycerin and sodium benzoate to add per pound of ground up fish?