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season to attain the 300 mm TL, which would require a total of 30.8 acres of leased grow-out <br />ponds (10.4 acres for second year class; 20.4 acres for third year class). The Recovery Program <br />currently has approximately 18 acres of leased grow-out ponds throughout the Uintah Basin; an <br />additional 12-15 acres are available from private land owners (T. Modde, U.S. Fish and Wildlife <br />Service, personal communication). <br />Ta in .-All stocked fish will be PIT-tagged to better evaluate the stocking plan and its <br />various aspects (e.g., survival, growth, stocking location and lot survival evaluation). The annual <br />cost would be approximately $13.1,025 to PIT-tag a total of 34,940 razorback sucker; which <br />would occur in the second or third year of production for both the State of Colorado and State of <br />Utah stocking plans. <br />Table 2. .Facilities needed to produce razorback sucker identified in stocking plans, based on <br />pounds per acre of grow-out ponds, and acres available. <br /> Acres on Hand <br />Facility (Stocking Plan) Number to Produce Pounds/acre Acres Needed' Hatchery Grow-out <br /> Ponds Ponds <br />Grand Valley (Colorado) 16,440 500 18.1 (36.2) 3.5 98 <br />Ouray (Utah) - <br />hatchery ponds 9,100 1000 5.0 10.8 - <br />leased grow-out ponds 9,400 500 10.4 (20.4) - 18 <br />'Acres needed assumes fish attain 300 mm TL in the second season. If a third season is required to attain fish 300 <br />mm TL, then the additional acres are identified in parentheses. <br />SUMMARY <br />The Recovery Program has sufficient facilities and associated grow-out ponds to meet the <br />demands of the revised State stocking plans. The revised State stocking plans call for the <br />production of fewer, but larger bonytail, Colorado pikeminnow, and razorback sucker than in <br />their earlier versions. This requires an additional 1 year for bonytail and possibly 2 years for <br />razorback sucker in culture facilities. The Recovery Program will need a minimum of 15.9 acres <br />7 <br />