Manchester WA
Clam Bay
Start Time: 10:00 AM
Finish Time: 6:00 PM
Temps: Mid 60s to Mid 80s
Participants: Sammi Brombacher and Jake Heare
We arrived earlier in the morning. We pulled up the hanging devices and broke them down into individual trays. We collected dead, counted live, and photographed trays for size/growth for later analysis. Upon completing these metrics the trays were reorganized into stacks containing one tray from each population at a random level in stack (top, middle, bottom). 3 stacks were then rebuilt and hung off the docks.
The 4th stack was treated with an epsom salt mixture to anesthetize the animals for brooding larvae inspection. One tray was dosed at a time in a 10 gallon mixture of 50/50 sea water/freshwater with 6-8 cups of epsom salt in them (roughly 75-80 g/L). Gaping oysters in each tray were individually inspected for brooding larvae. Once inspection was completed, trays were then transferred to a tub filled with 10-15 gallons of fresh seawater to recover from treatment for 30 minutes to 1 hour depending on recovery rate.
| Manchester |
4N1-4 |
4N5-8 |
4N9-12 |
4N13-16 |
Total |
| Live |
90 |
97 |
59 |
91 |
337 |
| 4H1-4 |
4H5-8 |
4H9-12 |
4H13-16 |
Total |
|
| 97 |
85 |
89 |
84 |
355 |
|
| 4S1-4 |
4S5-8 |
4S9-12 |
4S13-16 |
Total |
|
| 92 |
91 |
98 |
94 |
375 |
 |
| Tray in Epsom Salt Solution |
 |
| Oysters being anesthetized |
 |
| 1 Tray being treated, 1 tray being examined, and 1 tray recovering |
 |
| Gaping oysters |
 |
| Sammi working hard to process trays |
 |
| Ferry on the Puget Sound on a warm sunny day. |