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Streamside hatching facilities at Gulkana for sockeye and Chinook salmon also appear <br />to be working exceptionally well. Groundwater from the stream is directed through <br />large units of Kitoi egg boxes loaded with sockeye and Chinook eggs. As fry hatch, <br />they are washed into a trapping and enumeration area and from there outplanted. <br />Fry hatch at a similar time as natural spawned eggs. This is a low technology, low <br />cost method of salmon fry production. <br />Coho <br />Coho salmon are stocked into lakes, streams, and net pens for enhancement purposes. <br />Stocking and enhancement procedures in lakes are similar to the sockeye salmon <br />supplementation effort. Some limited success has been achieved with Coho lake stocking, <br />but this program is still in the evaluation stage. Also, some Coho work is being done <br />with net pens in the inlets and salt water areas. PNP reports of 15 to 2Q percent adult <br />survival for some Coho salmon smolt releases a <br />Examples of Coho salmon adult returns from hatchery releases follows: <br />Fingerling-to-adult from Seldovia Lake approximately 1 percent (Dudiak and Boyle <br />1988). <br />Fingerling-to-adult from Caribou Lake approximately 2-3 percent (Dudiak and Boyle <br />1988). <br />Up to 4 percent return from smolts on Homer spit (Dudiak and Boyle 1988). <br />In the Yukon River hatchery fingerling produced adult returns of 4.0-8.5 percent and <br />13.4 percent for wild fish (Raymond 1986). <br />Smolts released from net pens in Prince William Sound returned at a rate in the 15- <br />20 percent range s <br />Pink and Chum <br />Pink and chum salmon are released as fry (fed or unfed) and go directly to the ocean. <br />Releases can occur directly from hatcheries or from other sites where fish migrate <br />directly to the ocean. Some net pens are used with feeding programs and match release <br />of fry with plankton peaks. The key to success is to get fish to the estuary at peak <br />plankton production. <br />4ibid. <br />SSuzumota, p. 23. <br />25 <br />