Articles Written By: Brian Shaw

This author has written 326 articles

Fish health concerns

In recent weeks we have seen an increase in the number of fish in the river affected by fungus, in this case Saprolegnia, a groupĀ  of ubiquitous freshwater fungi which is present all year round…

Catch and release guidelines

The latest Spey weekly fishing report mentioned the need to observe best practice when handling fish. I thought I would just add to that timely reminder by drawing attention to this catch and release leaflet…

Smolt traps update

I have not posted any recent updates from the smolt traps, mainly because catches have been low. However in the Dulnain over the last week catches improved with today's catch of 91 salmon smolts/presmolts the…

The ideal spawning burn……

The ideal spawning burn has to have a few essential ingredients; first and foremost spawning gravel, without which no salmonids could exist. Secondly there must be juvenile habitat, shallow riffly water for the fry in…

Aviemore community reconnected with the Spey

One of the last activities of the Pearls in Peril project was to deliver a side channel reconnection project in Aviemore. The Spey has many disconnected side channels, most of which only flow during spate…

Spey 2016 electrofishing report

The Spey expends considerable resource on monitoring each year, mainly by juvenile surveys (electrofishing) and smolt trapping. This is an important activity for a river of the Spey's stature; it is essential that management decisions…

Controls on river temperatures in the Spey

Over the last two years we have assisted Marine Scotland Science with the maintenance and download of some of the Spey catchment temperature loggers. The loggers are downloaded twice a year, in the spring and…

River Spey Catchment Management Plan

The Spey Catchment Initiative are pleased to announce that the updated and revised River Spey Catchment Management Plan has been published. An electronic version of the plan can be downloaded here. Grant Moir, Chief Executive…
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