The key to salmon conservation
Jan 16th, 2010 | By editor | Category: Other OrganisationsRESPONSIBLE ANGLERS hold the key to conserving the River Tay’s dwindling salmon stocks, the fishing fraternity were told yesterday.
Speaking on the opening day of the salmon fishing season, Tay District Salmon Fisheries Board chairman Bill Jack expressed confidence that anglers would embrace the voluntary “catch and release” code of practice ensuring more draconian measures are not required.
A poor run on the Tay of spring salmon as well as a disappointing grilse run sparked fears for the future but the board believe self-policed conservation will avert spawning stocks dropping to below critical levels.
“We are advocating that no salmon whatsoever should be killed before June and thereafter all hen salmon should continue to be released,” Mr Jack said.
“From June 1 no more than one ‘clean’ male salmon should be killed per angler per day and, where possible, it should be a fish of less than 10lb weight.”
Mr Jack, who has just taken up his post with the board, said support for the scheme was widespread and he could not envisage a situation where anglers on the Tay would abuse that trust and require the board to take legal action—as has been done on other Scottish rivers—to compel anglers to return all fish caught.
Mr Jack conceded that older anglers who had lived through the best of times on the Tay when catches were far larger might find the stringent measures difficult to accept but from the feedback he had received anglers were prepared to play their part in securing salmon stocks.
“All rivers are faced with the problem of increasing mortality of salmon at sea, which is widely believed to be due to climate change factors affecting the location and abundance of the food chain upon which salmon depend,” he said.
It was the board’s responsibility to protect and enhance stocks, Mr Jack said, and he felt the new conservation guidance—which all Tay proprietors are being requested to make a condition of let—will prove to be sufficient.
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