One of the jobs of the hatcheries is to clip the fins of the Chinook salmon.
They commonly clip the small Adipose fin in order to identify the fish
as being raised in a hatchery as opposed to in the wild.
There is a bit of controversy around it, but I imagine it's better than tagging them.
The process is fairly simple but requires a lot of setting up.
We went down to a 'pond' not far from here to help.
It's a big holding pond, made of cement, where the fish are raised until released.
The Nestucca Anglers Club get over 200 volunteers to do the clipping.
First they corral the fish down at one end of the pond with a big net..
..and slowly get them all in one place..
At that point they scoop them up and put them into some small bins,
where they anesthetize them with a chemical that is in the water.
It is specially made for fish.
The volunteers scoop them up out of the bins, and distribute the 3" salmon
amongst the volunteers, and put them in separate tubs of water.
The process from there is to pick up a fish, snip the Adipose fin off with little scissors,
and throw them into the trough on the table that is filled with water flowing
back into the pond.
Lots of people show up for this tradition!
Once the fish are back in the pond, the anesthesia wears off in about 20 minutes.
They can tell how many fish there are by weight,
approximately 300 per 5 pounds.
They clipped 100,000 fish in 2.5 hours!
However you feel about this procedure, it is part of the hatchery process.
Today after working around the grounds,
I took George out for Father's Day lunch.
We went into Pacific City and ate at a great little place called
George had a cheeseburger, and I had a salad & baked potato.
We both enjoyed a MacPelican's Scottish Style Ale,
it was good!
Afterwards, we took a walk on the beach..
There were a lot of families enjoying Father's Day!
George and I hope that everyone enjoyed today :-)