Next week’s forecast is to be warm, with some rain at the start and end of the week.
The tides have peaked and there will be no new water till the weekend.
Andrew Milne tells me it has been pretty quiet at Fochabers but it is starting to pick up now.
Gordon Castle. Ian Tennant reported that although they were lightly fished and not much was showing they still finished the week with close to fifty salmon landed, a mixture of grilse and salmon.
Orton I hear they ended with almost twenty fish landed.
Thanks to Richard for the pictures.
Delfur were about the same.
Rothes. Mike Euan tells me “The week started slowly with a sea liced grilse for Derek Smith from Gene Tree. Tuesday Lothar Nessmann had his first Scottish salmon of 10lb from Bluestone with two more for Derek Smith and one for Mike Smith. Three on Wednesday and five on Thursday with Alex Smith a 10lb from Creeeky, 14lb from Jamieson. Two on Friday and two on Saturday. Drek Smith ended the week with a 14lb fish from Creeky to take his toal to eight of the seventeen landed.
Arndilly, David Wood tells me, “we had a super week at Arndilly where we very well looked after by Euan, Keith, Blair and Ian Kelly. The fishing was slow in the early part
of the week after the water last weekend, with the river staying a little more turbid than expected. We ended the week with 21 salmon, biggest 16lbs and smallest 2lbs. 3 big fish were lost amongst lots of others. The majority of the fish were fresh grilse between 2 and 3 1/2lbs, many with sea lice. We also landed a few sea trout with Euan landing the biggest on Saturday evening from Bulwarks. No first fish this year, although we had a beginner or two trying very hard. Many thanks to the Ghillie’s for their patience and professionalism. They all added so much to the experience and our enjoyment. They are great representatives of the river, the family who own Arndilly and the estate. It is a great privilege to fish with them.
Aberlour I understand that there were around nine fish landed, two grilse for Jim Seivwright, pictured.
Kinermony Davie Brand tells me they were seeing plenty of fish running through and finished with nine.
James Bleaney’s party fishing Laggan had a good week with sixteen landed. James says “ Great week at Laggan with a new family and old hands. The river treated us well with sixteen landed, a first fish for Emilly MacMillan and father Malcolm. Great to see a frsh fish being tagged.Thanks to Mike Murdoch for a superb two weeks.
Carron were lightly fished but still managed eleven.
There are a few grilse appearing with Red Vent.
There is no evidence at present to suggest that the condition affects the survival of returning Atlantic salmon or that it impacts on spawning success. The likely cause of the condition is a nematode worm infestation and Anisakis sp. and Hysterothylacium sp., both very common parasites, have been found around the vent area of all fish examined with RVS.
The nematode has a complex life cycle with the adult worms found in seals, whales and other marine mammals. Wild salmon become infected at sea when they ingest prey items which are infected with the nematode larvae. These symptoms have not been reported in farmed Atlantic salmon or sea trout (S. trutta) and seem to be restricted to wild Atlantic salmon.
Whilst the parasite can be carried into freshwater by migrating fish, it is unable to be transmitted between fish in the freshwater environment, so it is safe to return infected salmon to the river.
Parasites in fish, particularly Anisakis, can, if eaten alive, cause serious health problems. Therefore, the Food Standards Agency has issued new guidance for anglers who may want to eat their own catch.
- Visually inspect the wild salmon to detect and remove parasites. Those fish which remain obviously contaminated should not be consumed.
- If wild salmon is to be eaten raw or almost raw it should be frozen in all parts for at least 24 hours, at a temperature of –20 deg C or colder. This will ensure that any non-visible parasites or undetectable larvae of nematodes are destroyed.
- This freezing advice also extends to wild salmon that are to undergo a cold smoking process or to be eaten after marinating or salting i.e. as in Gravadlax.
- Where wild salmon is to be hot smoked (internal temperature above 60 deg C), which is sufficient to kill any parasites present, then it is safe to eat without freezing first.
- Where it is not possible to carry out adequate freezing it is advisable to cook the wild salmon. A temperature of 70 deg C for two minutes will kill any parasitic contamination present. As there is no infallible method of detecting and removing larvae, this advice is particularly relevant for pregnant women and elderly people, where ingestion of live parasites from fish could pose a serious health risk.
This guidance document has been issued because of an increased prevalence of wild salmon in UK rivers infected with the parasite and can be downloaded from the Food Standards Agency’s website:
If you are fishing the Spey, or even other rivers, please keep an eye out for adult salmon bearing tags. The Spey Fishery Board and Spey Gillies are running a salmon tagging project to:
– Determine the re-capture rate of released salmon
– Provide information on the movements of rod caught salmon
Gillies along the river have been provided with tags, tagging equipment and training. Tagged fish could be recaptured anywhere in the river, even in other rivers, so we are asking all anglers to look out for fish carrying “Floy” tags next to the dorsal fin. Floy tags are vinyl coated, available in different colours and individually numbered.
What are we asking anglers to do if they catch a tagged fish?
-Take a note of the Floy tag colour and number (take good photo if possible)
– Carefully release the fish, with tag still in place
– Contact the Spey Fishery Board by Telephone number on tag or via the contact details below
– Anglers reporting a tagged fish will receive details of the fish including original tagging place and date, as well as any other information available
– A full report on the tagging study will be published at the end of the season, including details of all fish.
Please note the latest tags are yellow.