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Post by shedhed on Mar 16, 2009 14:09:06 GMT
Could someone be kind enough to post some photos of Kelts and Springers. As I kind of know the difference it would be a useful reference to see the differences.
And any other useful ID rule of thumbs would be nice. ;D
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Speyducer
Advisory Board 
Release to spawn another day
Posts: 4,123 
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Post by Speyducer on Mar 16, 2009 14:50:09 GMT
Kelt 1  Kelt 2  Kelt 3  Kelts an be recognised by the specific features: 1. skinny - relatively thin body shape compared to large head & tail - and flabby empty or flat belly 2. open or wide vent - need not be reddened 3. damaged fins - one or more may be split 4. gill maggots - never found in fresh fish 5. colour - not entirely good indicator, as often well-mended kelts may be very silvery. However, there is never the blue/purple top 1/3 sheen on the fish as seen in a fresh spring fish 6. sea-lice - NOT seen on kelts Fresh spring fish 1  Fresh spring fish 2  Fresh spring fish 3  Whatever their size, almost all fresh & spring fish will have a good proportion, and be relatively fat or barrel shaped. Fins in good order Gills perfect Top 1/3 of the fish have a distinct blue-purple sheen May have sea-lice Vents small Both of these types of salmon share an identical property, apart from their genes - THEY SHOULD NEVER BE KILLED! Mike |
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Post by shedhed on Mar 16, 2009 16:12:19 GMT
That's spot on Mike. Marvellous ;D Just what I was after. Just as well, as I had confused some of the distinctions the wrong way around  |
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