October 25,1 981 ,

Tel. 985-2131

DECISIONS AT CAPILANO

WOMEN » Foop
TRAVEL

's cool sorting fi
1e salmon h

Photos and story by Eric Eggertson

Sorting fish at the Capilano Fish Hatchery can but has an interesting ad-

be a cold, numbing job. The sorters stand around
a water-filled trough, throwing fish every which
way according to size, type and markings. As the

The conversation turns to
everything from _ fish
(naturally), to when the sun
will rise above the canyon
walls. Eventually the sun's
warmth’ arrives to take the
chill away.

Fish Culture . Officer
Randy Godin explains the
process as he works. When
the fish arrive at the hat-
chery they stay in a Holding
pond until the sorters can get
to them.

The salmon are then put in
water saturated with carbon

History is a popular hobby
in British Columbia. Local
historical associations and
museums flourish.

When the first B.C.
Studies Conference was
planned at the Univeristy of
Victoria two years ago, there
was an overwhelming
response. What resulted was
a lively exchange between
professional historians and
interested amateurs.

CHECKING OUT THE salmon, Fish Culture Officer Randy Godin holds an adult
Chinook and a Chinook Jack at the Capilano Fish Hatchery. For more photos see
Page C5.

Tapping

2ist Anniversary

morning wears on, their hands lose feeling.

dioxide to make them easier
to handle. The
befuddled fish can now be
sorted into various holding
tanks.

The fish that were marked
by fish hatchery workers
upon release are counted
and held for further
spawning.

Unmarked coho are sent
down the chute to a large
holding tank and sold as
surplus.

The surplus holding tank
looks like an ordinary pool,

Consequently, B.C.’s three
universities decided to hold
a similar conference every
two years, and this year
Simon Fraser University will

dition. The floor of the tank
can be tilted to force the fish
into a container that then
lifts the fish into boxes for
shipping. .

When the floor, or brail, is

slightly . lifted, the water turns into a

churning form of struggling
salmon:

Hatchery workers then
hoist’ the salmon aloft,
dumping them into beds of
ice in the wooden crates.
The surplus fish are ready to
go, and they are fork-lifted
onto a truck and shipped off.

As the truck disappears.
sorters continue handling
fish in the ice-cold water.
But the sun is out, and the
water doesn't seem as cold.

History conference at SFU

host the two day event
scheduled to take place
October 30 at The Inn at
Denman Place and October
31 on campus at SFU.

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