For a scheduled date of Wednesday 27th May 2015, the Port Moody Ecological Society called upon some volunteers to help with our annual Coho Salmon fry adipose fin-clipping (around 9,500 of them!).
Special thanks to those volunteers that could make it on the day – to clip them before they are transferred to our rearing pond for the next 12 months while they smolt in readiness for their long journey to the Pacific.
Attending were: Eric Olsen, Cleone Todgham, Bruce Clark, Kuldip Manhas, Dave Bennie and Brian Wormald.
Super special thanks also to our friends at Mossom Creek (www.mossomcreek.org) who came along to help – special kudos to Ruth Foster (thanks for the muffins!), Neil Laffra, Kyle Pilon, Pat Dennett and Jennifer Madoc-Jones!
And the day would not have been so successful without the guidance of our Fisheries & Oceans Community Advisor, Sandie Hollick-Kenyon and Fisheries & Oceans Tech, Scott Ducharme – thanks guys, done and dusted!!!
Apart from Ruth’s home-made blueberry muffins, to replenish our energy during a couple of much needed breaks, a questionably healthy lunch was provided by the Noons Hatchery – consisting of Cobbs Bread cinnamon rolls and Starbucks coffee; fetched by Dave Bennie.
All in all, a job well done – and quick considering the novices at the clipping table (myself included). Thanks everyone……………….a fun an educational day!
There are photos below.
For background, the adipose fin is clipped off so that the hatchery raised salmon can be distinguished from a ‘wild’ salmon when they are adults. Recreational fishermen are allowed to keep ‘hatchery’ raised salmon when they catch them, but can’t keep ‘wild’ salmon – they must release them after catching.
Here is a Youtube video of some actual clipping (not ours): https://www.youtube.com/watch?v=qhjZjV42gMw