An Overview of Lake Herring ( Coregonus artedii ) propagation and production techniques at the UWSP Northern Aquaculture Demonstration Facility and Red Cliff Tribal Fish Hatchery Gregory Fischer, Chris Hartleb, Matt Symbal, Kendall Holmes
History ▪ Lake herring ( Coregonus artedii ) has historically been a valued species for commercial fisheries in the Great Lakes. ▪ Lake herring are an important forage fish for lake trout and other pelagic piscivores in Lake Superior. ▪ The Great Lakes Fishery Commission has established that lake herring is a “species of interest” to state and federal agencies and that rehabilitation of the historical lake herring populations through augmentation programs in Lake Ontario and Lake Erie are needed.
Objectives ▪ The UWSP-Northern Aquaculture Demonstration Facility and the Red Cliff Tribal Fish Hatchery conducted a joint project to evaluate and demonstrate different culture parameters to maximize lake herring production on a commercial scale. ▪ The project consisted of six different areas including: 1) Egg collection and disinfection 2) Egg incubation at various flows, temperature and water conditions 3) Fry production at various temperatures and with several different fry diets 4) Fingerling and grow out production 5) Economic analysis 6) Outreach/extension ▪ Experiments were conducted inside the main Aquatic Barn at NADF and at the Red Cliff Tribal Fish Hatchery
Materials and Methods ▪ We e nlisted the help of the “Eleanor B” commercial fishing vessel and Captain Craig Hoopman, Bayfield, WI for fish collection. ▪ Bottom Set Gill nets(2 ¾”mesh) set in depths of 120-150 ft. were utilized for one night sets to capture adult spawning Lake Herring in Lake Superior. ▪ Water temperature was 6.7º C ▪ Approx. 2.5 million eggs were collected December 7 and 12, 2007 by hand spawning ripe females and males directly on the boat (wet and dry methods).
Materials and Methods ▪ Eggs were transferred to Bell jar and Heath Tray Incubation Systems at NADF and RCTFH. ▪ Initial average water flow per jar was 2.5 L/min. ▪ Increased average water flow near hatching to 4.6 L/min. ▪ Bell jar head-tank Averages: ▪ Water Temperature 7.7ºC ▪ Oxygen 11.0 ppm ▪ pH 7.8 ▪ TDGP 100% ▪ Eggs were treated daily with formalin drip at 1,600 ppm/15min utilizing a chicken waterer setup.
Materials and Methods Three Egg Treatments in Bell jars: (500 ml eggs per jar- six jars each treatment ) 1) Control- No Iodine Treatment 2) Pre-water hardening iodine treatment (Pre-WHIT) of 100 ml iodine/55 minutes average 3) Post-water hardening iodine treatment (Post-WHIT) of 100 ml Iodine/10 minutes
Materials and Methods ▪ Larval feeding trials were conducted evaluating three different feeds in three 1.4 m³ (1,500 L) flow-through fiberglass tanks with inserts and six experimental compartments. ▪ 200 larval herring were counted by hand and placed into each compartment at the beginning of the study. ▪ Feeding was done by hand every hour with a shaker feeder. ▪ Tanks were carefully cleaned daily by siphoning and scraping . ▪ Water quality data was collected daily. ▪ Feed training study was finished in 48 days and fry were collected from each compartment and sampled for length, weight and survival.
Materials and Methods Production Rearing Information ▪ Feed trained fingerling herring were transferred to four 1.4 m³ (1,500 L) flow-through fiberglass tanks and fed commercial trout diet daily at approximately 5% BW for 334 days. ▪ Water temperature was maintained at 7.6 °C at a flow of 20 L/min. ▪ Fish were sampled monthly for length and weight. ▪ Tanks were monitored daily for water quality and mortality.
RESULTS Average Egg % Survival by Treatment In Bell Jars 70 60 50 Control: 40 % Post WHIT 30 Pre WHIT 20 10 0 Treatment
Experimental Feed Tanks Average Water Quality Parameters Total Dissolved Temperature O 2 O 2 saturation Gases Treatment ºC (ppm) (%) (%) pH Proton 11.0 10.0 91 102 8.0 Artemac 10.5 9.8 89 100 7.8 Nelson S.C. 10.4 9.7 88 98 7.7
Average Number of Fry in Experimental Compartment per Treatment Average Total Length of Fry in Experimental Compartment per at 48 days Treatment at 48 days 114 20.0 18.0 112 16.0 110 average length (mm) 14.0 108 12.0 PROTON PROTON 106 # Fry ARTEMAC 10.0 ARTEMAC 104 S.C. MOIST S.C. MOIST 8.0 102 6.0 100 4.0 98 2.0 96 0.0 Feed Type Feed Type Average Survival Percentage of Fry in Experimental Compartment Average Total Weight of Fry in Experimental Compartment per per Treatment at 48 days Treatment at 48 days 57.0 4.0 56.0 3.5 55.0 3.0 Average Weight (g) 54.0 2.5 % Survival PROTON PROTON 53.0 ARTEMAC 2.0 ARTEMAC 52.0 S.C. MOIST S.C. MOIST 1.5 51.0 1.0 50.0 0.5 49.0 48.0 0.0 Feed Type Feed Type
Averag e L eng th at Ag e for L ake Herring In F low Thru Tanks at 7.6 C 100.0 90.0 80.0 L ength (mm) 70.0 Avg. 0.25mm/day 60.0 50.0 40.0 30.0 20.0 10.0 0.0 88 119 124 153 179 209 237 263 300 313 334 Days
Averag e Weig ht at Ag e F or L ake Herring In F low Thru Tanks at 7.6 C 7.00 6.00 5.00 4.00 grams Avg. 0.025g/day 3.00 2.00 1.00 0.00 88 119 124 153 179 209 237 263 300 313 334 Days
Conclusion Our study demonstrated: 1. That lake herring eggs can be treated successfully with iodine treatments of 100ppm/10 minutes after water hardening. 2. That lake herring can be raised successfully from eggs on available larvae diets. 3. That lake herring can potentially be raised on a larger commercial scale with available equipment and feed. 4. Additional research is needed to further investigate rearing systems and feed compatibility for commercial lake herring production
Acknowledgements We would like to thank John Ringle and Steve Mortensen at the Leech Lake Tribal Fish Hatchery for their help throughout this project. Thanks to Captain Craig Hoopman and his crew for allowing us to come out on the boat and collect gamettes. We would also like to acknowledge the efforts of technicians Dan Duffy (NADF), Brian Bainbridge (RCFH), Fran Cadotte (RCFH) and UWSP summer interns Jessica Kavenaugh and Mike Defoe for fish rearing and data collection. This project was supported by a Agricultural Development & Diversification grant through the Wisconsin Department of Agriculture, Trade and Consumer Protection. Mention of trade name, proprietary product, or specific equipment does not constitute a guarantee or warranty and does not imply approval to the exclusion of other products that may be suitable. QUESTIONS??????????????
Recommend
More recommend
