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<br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br /> <br />3-13 <br /> <br />Using the wet method, eggs from ripe females are handstripped into a <br />plastic pan and milt from two or more males is added. The eggs are first <br />sti rred gently with a feather and then "cl ayed" with sl urri ed bentonite <br />foll owi ng fertil i zati on to prevent them from cl umpi ng. The eggs are then <br />poured into floating egg baskets, gently washed to remove the bentonite, and <br />allowed to water harden for 30 minutes. After water hardening, the eggs are <br />enumerated gravimetrically and placed in Heath incubator trays since <br />razorback sucker eggs are too fragile to withstand the roll ing action of <br />incubator jars (Inslee 1981). <br /> <br />The optimum temperature for incubati ng razorback sucker eggs is about <br />70oF. Hatchi ng occurs in 96 to l44 hours with a peak at about 120 hours. <br />The fry can be held in small tanks until swimup and then are reared readily <br />in outdoor earthen rearing ponds. <br /> <br />In 1982, females at Dexter NFH produced an average of 103,746 eggs per <br />fish (Jensen 1983a). In 1983, 46 female razorbacks produced an average of <br />124,522 eggs per fish (Jensen 1984). <br /> <br />Inslee (1981) measured water hardened eggs from five fish with average <br />egg diameters of 0.089 inch and a volumetric displacement of 93,542 per <br />quart. No other volumetric or gravimetric estimates are available for <br />razorback sucker eggs. <br />