Week Commencing 19th August 2019.

Last week’s forecast was a little inaccurate, it was wetter, and warmer than I predicted. Let us hope this week’s is more accurate.  Monday will remain hot and sunny, but there might be some rain mid-week. Temperatures drop back to a more seasonal temperature as the week progresses. The tides are building all week.


Catches, after last week’s bonanza things are back to normal.

Gordon Castle Ian Tennant tells me they had just over eighty last week, a mixture of salmon and grilse, mostly fresh. He also says they are seeing good runs of grilse going through.

Gordon Castle.

Gordon Castle.

Graham Ritchie Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Orton, were into double figures, couple of pictures from Richard.



Delfur Mark tells me “We were into the twenties, mostly older fish with a few fresh salmon and grilse. We were seeing plenty but they are not taking well, almost like they have switched off early. The old red crocodiles are starting to splash around the pools.”

20lb Mrs Douetil Delfur.

Rothes. Thanks to Robbie for the pictures.

Nicholas Hely Hutchison Rothes.

Lesley Wright 1st fish Rothes.

Amanda Flint 1st fish Rothes.

Adrian Wrights’ fish Rothes.

Easter Elchies couple of pictures from Callum Robertson

Danny Smith Easter Elchies.

Angus+HenryMacrae Easter Elchies.

It was a a Loop Tackle day at Lower Wester Elchies for the River Spey Anglers Association and Harry Macintosh landed his first fish, it was also the first fish for the RSAA juvenile members, well done to all.

Harry Macintosh 1st fish RSAA Lower Wester Elchies.

Aberlour Ken tells me Tim Betts had another fish, pictured and two visitors had fish on Monday and lost a couple more later in the week.

Tim Betts’ fish Aberlour Angling Club.

Carron and Laggan, Henry Spence was fishing both beats this week with his friends and family. “Henry says it was a tougher week than expected given the perfect conditions. We finished with nine across the both beats.”

Tom Pitts Tucker 1st Fish Carron & Laggan.

Tim Clark’s fish Carron & Laggan.

Team Effort, Carron & Laggan.

Marcus Haulden- Crawford Carron & Laggan.

Freddie Spence Carron & Laggan.


Red Vent


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.

 Health Risk
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.

New Yellow tag.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.