2023 Broodstock Collection Complete

Matthew Watts and Tyler Storgaard working in the incubation room at Hoy Creek Hatchery preparing the eggs.

It was another busy broodstock season for the Hoy/Scott Watershed Society at the Hoy Creek Hatchery as salmon began to return to stream in October. Hatchery manager, Tyler Storgaard reports the following:

• Our Chum are developing past the eyed stage and we have 13,684 in incubation.

• For Coho, we did just lose a tray not due to fungus or outbreak, but due to a single female that was not viable.  Currently, we have a green egg estimate of 13,655 – the final enumeration to be completed at the shocking stage which is likely to occur in early 2024.

Thanks to all the volunteers who supported these activities, and to our daily feeders who monitor and maintain our equipment.

View fullsize

Egg renumeration. Hoy Creek Hatchery.

View fullsize

Coho eggs in the heath tray, Hoy Creek Hatchery.

View fullsize

Coho broodstock

Egg Take Complete for 2022 Broodstock Season

View fullsize

Children are given a look at just-fertilized salmon eggs from the incubation room door at Hoy Creek Hatchery.

Here is our hatchery manager’s update on our 2022 Broodstock:

• Chum

  • We have spawned 12 pairs (m/f) with a total green egg estimate of just over 35,000

  • Chum collection is done for the year

• Coho

  • We have spawned 7 pairs(8m/7f) with a total green egg estimate just over 16,800

  • Coho collection is done for the year

Thanks to all the volunteers who supported these activities, and to our daily volunteers who monitor and maintain our equipment.

View fullsize

Thomas picks dead eggs from the Chum salmon incubation stack at Hoy Creek Hatchery as Adela looks on.

Chum salmon eggs incubating at Hoy Creek Hatchery after two-year lull

View fullsize

Photo: HSWS on Oct. 31 (HSWS Photo)

Last weekend we had a successful couple of days reaching our Chum salmon broodstock quota thanks to hard-working volunteers and with the added help of the Department of Fisheries & Oceans crew who were out on Monday to conduct a field egg take.

The Hoy Creek Hatchery is currently holding almost 27,000 Chum (as a green egg estimate) and thus we’ve concluded our Chum brood collection.

“Looking ahead we’ll be focusing our efforts on Coho broodstock, and will be seining the fish trap pool,” said hatchery manager, Tyler Storgaard. “With the current weather we've been experiencing, we are hopeful to see some fresh coho push in. “

The weekend forecast is calling for clear skies and cooler temps, and this should help for viewing and hopefully catching coho for broodstock. Coho commonly return from late October to mid-December and are not as easy to spot as the chum.

View fullsize

Chum salmon after egg and milt take for broodstock. Fish were returned to the stream. (HSWS Photo)

“We’ve had a huge turnout for viewing this year,” said society president, Robbin Whachell. “We’re receiving emails and phone calls. Last weekend Hoy Trail there was a steady flow of families and people enjoying the fall colours and salmon-spotting. The salmon did not disappoint and this year we have seen a great increase in returning chum compared to the last two years.”

Those coming out to view salmon should be mindful that bears have been spotted for several weeks off and on in the Hoy Creek Linear Park and around the hatchery. The City of Coquitlam has put out a map showing optimal places to view salmon with tips about bears. Go to coquitlam.ca/salmoncomehome.

The Society’s chum salmon program was reintroduced at the hatchery in 2016, thanks to a grant from the Pacific Salmon Foundation in 2015.

Learn more about the salmon we raise HERE. Read our tips for spotting salmon.

Check out other photos and video on our Facebook page.

View fullsize

Eggs being weighed and counted in Hoy Creek Hatchery. (HSWS Photo)

Above, a full grown chum salmon lies dead in Hoy Creek after completing its lifecycle, while the young coho fry swim about. As the body begins to breakdown, its particles will release and nourish other fish life, birds, insects and the riparian area (plants on the banks) of the stream – thus completing a cycle of life.

Hoy Creek Hatchery Volunteer Activity Returns

Hatchery manager, Tyler Storgaard explains procedures to new and returning volunteers in front of the rearing pond at Hoy Creek Hatchery.

After the pandemic shut down most of our volunteer work in the spring of 2020, the Hoy/Scott Watershed Society has sorted out ways to safely get volunteers back to work in small groups in preparation for the 2020 broodstock season.

On Saturday, Oct. 3, Tyler Storgaard began reviewing operational procedures and got new volunteers repairing nets, and cleaning the rearing pond floor, as well as feeding fish.

Rodney Lee has started a spawner survey group which will count salmon in stream once they return. That group is familiarizing themselves with a chosen section of the creek and reviewing their process once the salmon return.

The first Saturday of every month the Society hosts an open house, which provides time for the public to come by, have a tour, and learn about the work of the Society. Robbin Whachell led this area, and several families stopped by, as well as curious walkers who were out enjoying Hoy Trail.

The society is always looking for support from the community, whether you wish to make a donation, or become a volunteer and work hands-on. Learn more HERE.

Youth volunteers repair nets for upcoming broodstock collection.

A youth volunteer clears debris from the bottom of the rearing pond which houses approximately 5000 coho salmon fry.

Volunteers repair nets which are used to catch salmon in stream for broodstock.

Rodney Lee is leading a group who will be involved in an upcoming spawner survey in Hoy Creek.

Hatchery Update – The Coho Fry Stage

View fullsize

Coho fry approximately 5 month old.

Since our last update, a lot has changed, not only with our eggs hatching, alevin emerging and now maturing to swim-up fry but the global pandemic we face.  As a result of COVID-19, Hoy-Scott Watershed Society has made the decision to cancel all Saturday work sessions, all in-person meetings, and hatchery tours or open houses until further notice including our annual Salmon Leave Home event.  

Behind the scenes, our volunteers continue to provide the daily aquaculture care including feeding, filter and equipment/tank cleaning supporting the 2018/2019 broodstock held in our rearing pond and the 2019/2020 swim-up fry that have been transferred from the incubator to our Capilano trough.

Three of our four Coho Salmon trays in the incubator have matured to fry with only a faint reminder on their bellies where a yolk sack once was (from the Alevin lifecycle stage).  These three trays have been transferred to our Capilano trough and all at different times as they each reach their maturity as swim-up fry. As of today, we have almost 8000 fry held in our Capilano trough (on the east side of the hatchery building), and the final incubator tray is just days away from joining the rest as they mature. Our survival rate has been over 99% with this year's collection and we will have almost 14,000 coho salmon.

Fry are ponded and move from the incubation room to the Capilano trough on the east side of the hatchery.

When first ponded, the fry undergo a vital change – it takes some time (between 20-40 mins or more), but they eventually swim-up to the surface to take in air.  Over a period, they will take several surface gulps of air that fill up their swim bladder allowing them to hold a position in the water (i.e. float). As the fry begin to stabilize and adjust to this new environment, we begin to feed them with food for their first time; previously as alevin, they fed off their yolk sacks. 

Our fry along with wild salmon have developed dark bars on their sides by now, called parr marks.  In a natural environment, these bars help them to camouflage with the gravel and blend in with their surroundings to hide from predators like birds.  Coho fry within Hoy creek and other estuaries will be visible if you are to patiently wait and watch long enough in eddies and still pools.

As the weather improves, we find ourselves getting out to complete yard work, clean the exterior of the house, clean the car, among many other activities.  With each of these activities, we should stop and think about where the fertilizer run-off goes, the same about the paint that fell off the fence or house during washing, the soap that removed the grime from the car and even the sand with some murky water that left the driveway bright grey once again.  All of these are pollutants and we must each do our part to ensure these don’t end up in our watershed or elsewhere in the environment. 

Also when taking a walk through the watershed on sunny days, remember how nice it is to be in the cool shade.  Wild salmon in the creek including our hatchery fish rely on shade created from large boulders, overhanging bushes, tree stumps or fallen logs to keep the water cool.  Wooded debris in the creek not only provides shade but food sources and also acts as a natural aerator to keep up the oxygen in the water for the fish to survive. Please remember to leave the branches, logs and creek banks the way they are found to ensure the creek remains stable, healthy and productive with life.

If you have questions or are interested in volunteering with the society, please contact us at hoyscottwatershed@gmail.com. Be sure to check out our Facebook page for more photos of our work and of nature along the watershed.

Hatchery Update – Understanding ATUs

Coho salmon eggs (Photo: HSWS)

For salmonid enhancement purposes Hoy-Scott Watershed Society members actively fished and monitored for coho salmon broodstock collections in late 2019, however due to low returns efforts for collection ceased early.

Our team was successful in a coho broodstock collection of close to 15,000 eggs. 3 of our 4 trays

in the incubator have reached the eyed stage and  have now been shocked (addled). The 4th tray is nearing the ATU (Accumulated Thermal Units) where we will see the eggs becoming eyed as the next stage in their life cycle.

To date, survival rates of the fertilized eggs have been excellent which can be a result of many factors including water temperature/quality, handling by staff, disinfection of eggs to equipment and biosecurity. As a reminder to all, water quality can deteriorate from road salts, ice melting products, heavy rains and discharging of spa equipment (pools/hot tubs) to storm drains.The hatchery water supply is fed entirely from Hoy Creek, and harmful substances can effect broodstock mortality in the hatchery as well as the mortality of wild salmon who have spawned in the creek.

HSWS fish trap in Hoy Creek used for broodstock collection. (HSWS photo)

We've been experiencing low water temperatures since late November and this will naturally slow the broodstock's development. In predicting the hatch we calculate ATU's (Accumulated Thermal Units) which are recorded daily. As the eggs approach 448 - 475 ATU, we will see the next stage. The hatch is a result of free oxygen in the egg and as the embryo requires more, it breaks free of the shell but holds on to the yolk sack (food source). 

This next stage is Alevins - more on this in the next update.

Coho fry held in our rearing pond are healthy and at little risk of mortality during this time of year having a higher amount of dissolved oxygen than we would see during warm water temperatures throughout the summer months. However, they are susceptible to environmental conditions such as water quality as mentioned as earlier. The Fry are slower to respond at this time of year due to lower temperatures and when below 6 C, feeding is even withheld due to a slowing metabolic rate in the Fry.

Eggs being prepared for incubation at Hoy Creek Hatchery (Photo:HSWS)

ATUs explained:

ATU stands for Accumulated Thermal Units. This is the method we use to predict when our salmon eggs will hatch, as well as keep track of the progress of our eggs. Here's how it works:

1. On the day the fish are spawned, we measure the water temperature, and record it in the "temp" column in our logs, as well as the ATU column.

2. Each day, the assigned volunteer goes to the hatchery, records the water temperature in the current day "temp" column, and adds it to the previous day's entry in the ATU column.

For example, if the temperature is 9 degrees on Nov. 7 and 9 degrees on Nov. 8, then the ATU would be 18; and if the temperature is 10 degrees on Nov. 9 the new total would = 28 ATUs.

Once this number hits ~ 250 we will know the eggs are eyed and we can clean them. The eggs develop according to water temperature, cooler water, slower development.

In our next update we'll cover the next milestone (Alevin stage) in coho salmon development.

If you have questions or are interested in volunteering with the society, please contact us at hoyscottwatershed@gmail.com.

(Written by Tyler Storgaard, Asst. Hatchery Manager)

Inside the incubation room at Hoy Creek Hatchery. Calculations of broodstock. (HSWS photo)