Shelton WA
Oyster Bay/Totten Inlet
Start Time: 9:30 AM
Finish Time: 5:30 PM
Temps: Mid 60s to Mid 80s
Participants: Jake Heare
I arrived earlier in the morning. I pulled up the hanging devices and broke them down into individual trays. I 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). Since one stack is missing we were unable to completely reorganize the trays as such. One hanging tray has 2 Hood Canal Pops and 1 North Sound pop tray. 2 stacks were then rebuilt and hung off the docks.
The 3rd 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.
| Oyster Bay |
1N1-4 |
1N5-8 |
1N9-12 |
1N13-16 |
Total |
| Live |
84 |
67 |
100 |
251 |
|
| 1H1-4 |
1H5-8 |
1H9-12 |
1H13-16 |
Total |
|
| 89 |
101 |
96 |
14 |
300 |
|
| 1S1-4 |
1S5-8 |
1S9-12 |
1S13-16 |
Total |
|
| 74 |
93 |
167 |
 |
| Treatment set up at Oyster Bay |
 |
| Inside the oyster bill |
 |
| The Long Wait |
 |
| Jack trying to help out |
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| Jack drank some of the epsom salt when I wasn't looking. This was his face afterward. |