From the Dock – June 2012
During fish deliveries last week, we observed surface temperatures to 87 degrees. Such levels require careful procedures to ensure safe stocking from hatchery environments to fast-warming ponds.
Stocker, or fingerling, class fish often are reared in ponds and vats supplemented by cool well water in the upper 60 to 70 degree range. Temperatures may warm a few degrees during transportation to the delivery site, but not enough to allow immediate release on arrival.
Before fish can be stocked, water temps in hauling tanks must be comparable with the lake. We complete that task with a procedure called ”tempering”. In this process, water in our tanks is gradually exchanged with lake supplies until both temps are within three to five degrees. Once achieved, we wait an appropriate period while fish recalibrate their body temp, then begin stocking.
Are you considering adding adult bluegill to strengthen the food chain? Do you need grass carp for vegetation management? Is a newly renovated pond brimming with fresh water and ready to restock? Do you have an idle one-quarter acre pond that would make a great bluegill hatchery for supplemental bass forage?
Place fish orders now and reap all benefits of the current growing season through December 1. By July 1, most surface temps will approach 90-degrees or above. At those levels, we suspend fish stocking, electrofishing surveys, and related services that require handling fish. It’s just too stressful on them. Such activities won’t resume until mid to late September. Don’t let the spring clock expire on your long-planned project. Remember, June 30 is the deadline.
Thanks for your business,
Bob Lusk – Chad Fikes – Walter Bassano