162 American Fisheries Society 



Massachusetts Department of Fish and Game, in holding white 

 perch in both fresh and brackish water, produced approximately 

 the same results. Holding in salt water is yet to be tried. 



The possibility of securing better results by liberating the 

 fish in the stream between the barrier net and dam, where with 

 difficulty they could be seined up and sorted every third day, 

 was the reason for releasing the 2800 fish previously mentioned. 

 During the week prior to their escape no improvement was noted. 

 This, however, was not a fair test of the feasibility of this scheme, 

 as the fish were not in the best of condition when released. Con- 

 sidering the large percentage of green fish and the length of time 

 it would be necessary to hold them, it is problematical if they 

 would stand the necessary handling. 



White perch eggs are very small, 50,000 being estimated to 

 the fluid ounce, or 28 to the linear inch after being water-hardened. 

 They are even more adhesive than the eggs of the pike perch and 

 the use of starch to aid in separation seems of no value. Agate 

 or marbleized spawning pans are considered best and a little milt 

 taken first, assists in preventing the eggs from sticking to the 

 pan. 



It is well to sort all fish before starting to strip, as better results 

 will be obtained if no delay takes place in manipulating the eggs 

 after taking. The milt from a few males is first stripped into the 

 pan, then eggs and milt taken alternately, the tail of each fish 

 being used to stir the mass after the eggs or milt are taken. This 

 serves the double purpose of thoroughly mixing the eggs and milt 

 and assisting in keeping the eggs separate. After 10 or 12 ounces 

 are taken, the pan is passed to an attendant who, with a feather, 

 continues the mixing for a moment, then a small quantity of water 

 is added and after stirring a minute or two longer the milt is washed 

 off by repeated changes of water. After washing, the eggs are 

 lowered into a pail of water. Water-hardening will take some 

 30 to 40 minutes and, despite constant stirring, some bunches will 

 form and many eggs will stick to the pan or pail and feather. Good 

 fertilization and care during water-hardening will greatly assist 

 in preventing bunches of fungused eggs from forming while the 

 eggs are in the jars. 



The ribs of the white perch are so heavy and arched and the 

 abdominal cavity so short that it is difficult to strip all the ripe 



