Reprinted from "Courier" article.
​Volunteers at the McKinnon’s Creek salmon hatchery at Rangitata were hard at it again on Tuesday 17th for their final day fish stripping and fertilization of this year’s salmon eggs. The fertilized eggs are subsequently installed in special incubating trays where they remain for roughly 80 days after hatching and absorbing their eggs sac to becoming fully fledged salmon fry. It’s a very busy time at the hatchery at present says Phil deJoux who is the Chairperson of the group that operate the hatchery. Once hatched, the fish will be kept at the hatchery for approximately one year before being released back in to the Rangitata river. They will then spend 2 years at sea growing to around 7 or 8 Kilos under ideal conditions, before returning to the river for anglers to catch. Some will return to the hatchery to become brood stock for the future.
Volunteers at the hatchery are mostly retired and enjoy the variation of tasks required to operate a modern hatchery. Over the past 2 years, the hatchery has upgraded all of its SOPs, Biosecurity measures, Health and Safety plans and a host of other requirements to be able to keep operating.
The hatchery which started in 2006, enjoys wide support from the community and is playing its part in providing an increased opportunity for anglers to catch a salmon in the Rangitata river during the fishing season. Recently it has been involved with assisting the Winnemem Wintu Indian tribe of North America with genetic data from local fish populations in conjunction with CSI Fish and Game.
Phil reports that around 221,000 salmon eggs are under incubation at the hatchery which augers well for future salmon seasons on the Rangitata. The next big focus is picking over the 221,000 eggs to remove any dead ones from the incubation trays. This is a time consuming job but it’s a great chance for a chat and a catch up over the winter with our volunteers.  Anyone wishing to become involved should contact Phil on 0274422454