364 fish harchkry management 



Table 43. pounds of northern pike and walleye ihai can be carried per 

 gallon of water at temperatures between .w" to 6r>°f. (source: raymond a. 

 phillips, personal communicaiion.) 



no. of fish size pounds of transit period 



per lb. (inches) fish per gal. ' (hours) 



(iO.O 3.0 l.M) 8.0 



.■")0().() 2.0 O.fif) H.O 



1,000.0 1.0 0. ,''),'■) H.O 



Striped bass fry 1 or 2 days old have been shipped successfully in plastic 

 bags. Very little mortality has been experienced in transporting fry for 48 

 hours at numbers up to 40,000 per gallon of water. Striped bass less than 2 

 months old exhibit considerable tolerance when abruptly transferred into 

 waters with temperatures of 44°F to 76°F and salinities of 4 to 12 parts per 

 thousand. 



This species normally is transported and handled in a 1.0% reconstituted 

 sea-salt solution to reduce stress. Striped bass do not require tempering 

 when transferred either from fresh water to 1% saline or from saline to fresh 

 water. 



NORTHERN PIKE, MUSKELLUNGE, AND WALLEYE 



Table 43 suggests loading rates that have proved successful for northern 

 pike and walleye. 



Muskellunge fry often are transported in small screen boxes placed in 

 the tank of a distribution truck. Fry also have been transported successfully 

 in plastic bags inflated with oxygen. Fingerlings are transported in tanks, 

 either of 250 or 500 gallons capacity; oxygen is bubbled into the tanks but 

 no water circulation is attempted. About 0.5 pound of 10-14-inch finger- 

 lings can be carried per gallon of water, and 1-2 parts per million acrifla- 

 vine is added to the tank to reduce bacterial growth. 



Stocking Fish 



It has been an established practice to acclimate fish from the temperature 

 of the transportation unit to that of the environment into which they are 

 stocked, a process called tempering. In the past, temperature was the main 

 reason given for tempering fish. There is some doubt, however, that tem- 

 perature is the only factor involved. Evidence in many cases has failed to 

 demonstrate a temperature shock even though there was a difference of as 

 much as 30°F; changes in water chemistry and dissolved gas levels may be 

 more important than temperature changes. The fish may be subjected to 



