TABLE OF COHTHJTS 



Page 



Materials and methods 1 



Results 3 



Food of the sockeye salmon k 



Food of the chum salmon k 



Food of the pink salmon k 



Comparison of feeding behavior of the species 3 



Region A ^ 



Region 6 5 



Region C ^ 



Identification of food Items In the stcxutch contents 9 



Patchiness of organisms and selectivity of feeding 9 



Discussion of results 9 



Acknowledgement 11 



Literature cited 11 



FIGURES 

 Nos. 



1. Regions of capture for fish used in this study 1 



2. Percent of the total volume contributed by the different 



food organisms 6 



3. Frequency of occurrence of different food Items 7 



k. Sockeye saxmon stomach showing an almost pure content 



of copepods 8 



5. Sockeye salmon stomach showing stratification of contents . . 8 



