atchery Pies Shad 3 Sisk
of Sighting Kamloops rout

* By HUMPARY DAVY *

ODAY a rod and line enthusiast
depends upon fish culturists to
provide him with sporting trout
in lakes and streams. And the fish he
hooks on his line is a trout which in
its tender years led as sheltered a life
as a newly-born baby, was spoon-fed
and protected like a prized goldfish.
On Vancouver Island the fish cul-
ture industry is carried out by the
Provincial Game Department at its
new Puntledge River hatchery near
Courtenay. Here 1,000,000 fry are
hatched, reared to the fingerling stage
and liberated in scores of island lakes.
Fish culture was introduced many
years ago and perfected as a science
in Britain. Were it not for this scien-
tific method of propagating fish, many
of the favorite fishing spots on the
island today would yield few. trout.
It is the only satisfactory method of
keeping lakes adequately stocked with
fish.
Lakes Stocked
A good example is Shawnigan Lake,
which has yielded thousands of trout
to sportsmen during the past several
years. This has only been made pos-

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Page Eighty-eight

sible by continually liberating thou-
sands of fingerlings in the lake. To-
day sportsmen can still return home
with a good catch and a story of a
“big whopper.”

The other day we made good an
opportunity to drive up to the Punt-
ledge River Hatchery with Bob Sin-
clair and Joe Jones, two southern
Vancouver Island game wardens. Bob
and Joe were after 10,000 fingerlings
to be liberated in Kemp Lake, Sooke.

As we drove north, Bob told us
300,000 Kamloops trout fingerlings
had been liberated in lakes around
Victoria and on Salt Spring Island.
The pair had traveled approximately
3,500 miles in bringing fingerlings
from the hatchery to the lakes.

We arrived at the hatchery before
noon, where we met J. D. Inverarity,
the fish culturist in charge of the
hatchery, and his young Scot assistant,
Ian Ingles.

We first inspected the hatchery
building, where 36 long troughs were
laid out in rows. Eggs are placed in
mesh baskets and then submerged
very close to the bottom of these
troughs, which are filled with running
water.

Carefully Watched

During. the period of incubation,
dead eggs are picked up and a careful
watch is kept for diseases. The glob-
ules soon begin to elongate, and
after a week a very thin outline of a
fish can be seen in the embryos until

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at length a perfectly-formed fish is
visible, wrapped completely around
an oval ball called a yolk-sac.

Nature’s method of bringing into
the world a healthy fish from its egg
is tail first. The fry fall into the
bottom of the trough, where they are
carefully picked up and placed in
large tanks outside in front of the
hatchery building. The tanks are
aerated by running water.

After feeding has begun, the small
fry or fingerlings as it is now called,
must be closely watched for disease.
They must at all times be carefully
handled. They are fed three times a
day on a mixture of liver, which is
ground up with 25 per cent powdered
milk. Once a day fingerlings receive
their feed on trays.

Heavy Eaters

“Fingerlings eat their own weight a
day,” said Mr. Inverarity.

We noticed Mr. Inverarity had a
large supply of liver which would
have warmed the heart of any
butcher. He explained, however, the
meat was all condemned for human

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