WHITBY FREE PRESS, WEDNESDAY, JULY 13, 1988, PAGE 17 Hatching trout at Glennwood - a delicate process BY VERONICA COLANGELO Ivan Davies was.the founder of Durham Region's only trout hatchery, the Glennwood Trout Hatchery, starting the unique business in Ashburn 18 years ago. Upon his death last year, soris Glenn and Grant continue to run the operation. "We grew up in the business," says Glenn, "and Dad taught us everything he knew about it." Originally the business grew out of a love of angling and developed into the successful enterprise it is today. Davies says that the business provides trout for stocking ponds, for home consumption, and for restaurants and hotels. Glennwood also supplies the Minstry of Natural Resources with trout for stocking lakes and rivers in Ontario. The Davies have their own brood stock and raise all their own young. Their stock is mainly rainbow trout, although from time to time they do raise speckled (brook) trout. Glenn Davies says that "it takes three years for a trout to mature." At his hatchery trout spawn in the fall. "Fall-spawned fish tend to be .healthier and stronger," says. Davies. The fish spawn intermittently between October and February and the fish must, be constantly watched to de- termine which ones are ready to spawn. Davies says that a fish ready to spawn will become swollen on the underbelly and turn reddish there, as well as become very soft to the touch. It's at this time that the males and females are segregated. The female is the'n "milked," by hand, of ber eggs. "This is a very delicate pro- cess," says Davies, "and requires an experienced hand to avoid damaging the eggs." "A gentle pursuasion is • May thru September • Small Groups .-. and Children Welcome GOLDFISH CHARTERS Your Host HARVEY GOLD WHITBY 666-1606 25' CHRIS CRAFT SPORT FISHERMAN • Ail Equipment . Supplied • Special Evening Rates I.C.B.A. MEMBER~ Depart ures: Port Whitby Marina Pier 4 Dock 59 Bernie Williams Shane Williams required. If the eggs don't emerge readily, the fish isn't ready te spawn" he says. The eggs of about six females are placed in a shallow -bucket and a male is then "milked" of his sperm, over the eugs, in a fashion similar to that performed with the female. The eggs and sperm are gently mixed together and allowed to sit for about a minute. Then they are hardened in water for about 10 to 15 minutes and placed in incubators. The indubator consists of eight trays, arranged much like a set of drawers and a flow of water at the rate of about three gallons a minute is washed ove( them constantly. It takes between 38 and 56 days to hatch the eggs depending on the water temperature. Davies says between 48 F and 54 F is ideal. The bad eggs are removed daily because they can cause contamination of the whole batch. When the eggs show the "eye" stage, there are about two weeks to go before they hatch. Once hatched, the babies live off a pinkish/orange sac that is located outside their bodies for about a month. Once they get to be somewhat mobile they are moved into circular tanks in water 6-8 incheâ deep. "My mortality rate is quite low, 75-80 per cent of my fish survive," says Davies. Trout bred for ponds, restaurant At this point the fish start to receive food. The first feedings are with food that is very tiny, resembling grains of sand. As the fish grow, the size of the fish food increases. Two- to four-inch fish are called "fry," while those 4 to 6 inches are referred to as "finger- lings." A fish that is 1 to 12 years old can be anywhere from 6 to 12 inches in length. Davies states that "fish grow like people, at different rates." Glennwood sells their trout anywhere from 4 tQ 12 inches, depending on use. Ail fish are sold fresh, none are supplied frozen to the food industry. Critical to an operation such as this is the quality of water, so the hatchery must be free of disease. Glennwood is a govern- ment certified establishment, certified free of all disease by the Department of Fishery and Oceans. Regular checks are made by the authorities. In fact entry is prohibited to visitors to ensure if remains disease-free. For homeowners interested in stocking their ponds, Davies recommerids that the water should be 12 to 15 feet deep and the pond be at least a half-acre in size. A pond that is spring-fed, where there is an exchange in the flow of water, is ideal. Failing that, some sort of aeration system should be in place. A spring-fed pond of this size could support 200 to 300 fish. Many people will experience winterkill of their fish, caused by a build-up of carbon dioxide, nitrogen and ammonia under the ice. Some way of keeping the water moving and getting oxygen into it will solve this problem. Davies also says that those with stocked ponds would be wise to erect "No Spraying" signs on their properties, so that weed killers do not contaminate their properties when the townships embark on their weed control programs. Glennwood Trout Hatchery will provide consultation services for those interested in establish- ing a stocked pond. Davies says that his business is steadily increasing. The con- sumption of fish is on the increase and Davies says it can be considered a "health" food. Fish is 45 per cent pure protein and contains very little fat. Davies notes a recent study by the University of Southern California which claims that just 10 ounces of fish consumed per week will reduce the rick of heart attack by one-half. For more information about Glennwood Trou't Hatchery, Glenn or Grant Davies can be reached at 655-4352. S0427-10-I