Lower-than-hoped returns of Fraser River sockeye and dangerously hot water temperatures upstream have prompted fishery managers to curtail test fishing in a bid to let as many salmon spawn as possible.
About 82,000 sockeye have already been caught through test fisheries and those salmon are sold to help offset the $1.4-million cost of the test program, which is critical to gauging the strength of incoming runs.
Pacific Salmon Commission chief biologist Mike Lapointe said Wednesday about half of test fishing operations have now been cancelled.
And three seine boats that continue to test fish offshore are now ordered to release nearly all sockeye after counting them instead of harvesting them.
"We're trying to be good citizens and minimize our impact," Lapointe said.
Asked why test fishing wasn't adjusted earlier, he said the commission acted quickly once it became apparent continued hot, dry weather would pose a major risk.
"As soon as we knew we had a bad situation we acted as fast as we could," Lapointe said. "Ideally, in perfect hindsight, it would have been nice if we could have stopped sooner but there was no way for us to anticipate that."
Although the test fishing program is $200,000 short of the revenue to cover its expenses, Lapointe said conservation, not budget concerns, guided the timing of the decision.
Read the full story at the Surrey Leader>>
National Fisherman Live: 9/23/14
In this episode:
'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down
The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.
The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.