Week Commencing 29th July 2019

There is rain forecast for the start and end of the week of the week with it being heavy on Tuesday. Perhaps another awkward little rise mid-week. The tides have peaked and there will be no new water this week.



Gordon Castle. Ian tells me they were close to fifty for the week, mostly grilse.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Gordon Castle.

Delfur, over twenty for the week, with a good start but the fish went off the take with the rise and turbidity in the end of the week.

Edward Mountain Delfur.

Charlotte Mountain Delfur.

Tom Mountain Delfur.

Michael Dean Delfur.

Rothes, Mike Ewan writes, “A new party this week started with five on Monday, with James Ryan getting three grilse from Gean Tree. Four on Tuesday with father John Ryan getting two grilse. Only two on Wednesday Danny Dobbs, the cook, got them both including a 13lb from Creaky. Three on Thursday.  Friday was our best day with six landed, party leader had two from Burnmouth. Katherine Boyes had her first fish on the fly from Town Road. Only two on Saturday before the sun came out, twenty-one for the week.”

Arndilly, Euan Reid tells me. “Another lovely week with twenty-onr salmon, grilse and sea trout landed. Our top scorers were Nick Warren with eight best 14.5lbs and Richard Hollinbery with seven up to 15.5 lbs.WE also had two first fish, Arthur Dobson, 10lb and Simon Gordon 4lb both from the Back of the Bog. Father and son Robbie and Dorian Buxton had one each as did Tim Barker and Leigh Hunt. Albert Clarke and Justin Williams each caught their first Arndilly sea trout.”

Nick Warren Arndilly.

Nick Warren 141/2 lb Arndilly.

Easter Elchies, Callum Robertson sent me this picture of Brian Parker with this wondeful fish caught in  Ladies Haugh, Easter Elchies. 42” long, 20” girth. 30lb.

Brian Parker Easter Elchies.


I have no more news.

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.

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