Fish Hatchery Information


A small scale fish hatchery

Species raised in the Arcata Fish Hatchery[edit | edit source]

Coho Salmon[edit | edit source]

  • 11-26 inches long
  • 2-8 pounds
  • Usually return to stream of birth on their third year to lay eggs and die
  • It takes 150 days for the fish to leave the rearing pens, then moved to the yearling ponds.

Chinook Salmon[edit | edit source]

  • 20-35 inches long
  • 3-15 pounds dependant on location
  • Can be released 4-6 months after hatched, which is surprisingly quick and therefore are cheaper to produce and stock ponds with.

Rainbow Trout[edit | edit source]

  • 20-30 inches
  • 3-8 pounds
  • Fed 1.5% of body weight in food per day in the yearling ponds.
  • Unlike the salmon, they can lay eggs and not die off afterwards. This allows for as many as three spawnings and the fish can reach up to 16 pounds by the time they are five years old.
  • Because of the high appeal for recreational fishing of Rainbow Trout, they are often stocked in ponds for anglers to enjoy.

Where do they go?[edit | edit source]

  • Up to 9000 smolts are released into the Humboldt Bay each year.
  • 5000-20000 trout are released into local streams and lakes each year.

Links to aquaculture information and programs[edit | edit source]

NOAA Aquaculture Site[edit | edit source]

Great government site from the National Oceanic and Atmospheric Administration. Includes info on the National Offshore Aquaculture Act of 2007, NOAA's biggest effort in regulation of safe and successful farming.

World Aquaculture Society[edit | edit source]

World Aquaculture Society, over 3000 members in 100 countries. Some of the information requires membership that costs money, but quite a bit of good free information, with links to anyone serious about the idea of aquaculture careers.

Aquaculture Network Information Center[edit | edit source]

Aquaculture Network Information Center, this is the site of all sites. Provides tons of information about anything under the sun and involving aquaculture.


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