Adipose Fin clipping

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 ( who came along to help – special kudos to Ruth Foster (thanks for the muffins!), Neil Laffra, Kyle PilonPat 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 some photos below, with the balance of them found at:


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):


20150527_132101 20150527_131911 20150527_131910 20150527_115529 20150527_112305 20150527_095337 20150527_095302 20150527_095250

Speak Your Mind


This site uses Akismet to reduce spam. Learn how your comment data is processed.