On June 19, a dedicated team of volunteers and partners came together at Hoy Creek Hatchery to carry out an important milestone in our salmon enhancement efforts — fin clipping. Beginning at 4:00 p.m., our crew worked carefully and efficiently to clip the adipose fins of 11,953 young coho salmon, now approximately three months old.

The adipose fin, a soft, fleshy fin located behind the dorsal fin and ahead of the tail (caudal fin), is clipped for several key reasons:

Stock assessment: Once these salmon return to spawn, the missing fin identifies them as hatchery-raised, aiding researchers and streamkeepers in tracking returns.
Selective fisheries: In some regions, marked fish may be legally retained, supporting more sustainable fishing practices.
Population tracking: Clipping allows for a manual fish count, providing a more accurate tally than previous weight-based estimates.

This year’s activity was led by DFO community advisor Eric Kukulowicz, with hatchery manager Tyler Storgaard overseeing on site. Additional DFO support came from Grace (biologist) and Cathy (former CA).

We’re incredibly grateful to our Hoy/Scott Watershed Society volunteers who contributed: Anne, Jiameng, Amy, Thomas, Suzz, Carter, Jenn, Tyler, Rodney, Jeremy, Dylan, Katelyn, Adela, and Breanna. A special thanks to Anne, who took time to explain the process to curious passersby in the park, helping educate our community about the importance of this annual task.

The process involves gently anesthetizing the fish in small batches. Once sleepy, they’re transferred to a water-filled trough where volunteers use sterilized surgical scissors to clip the fin quickly — usually within a minute before the fish begin to wake. From there, the salmon are returned to recover in a flow-through trough and then back into the hatchery.

Soon, these coho will be moved from the Capilano trough room to the hatchery’s rearing pond, where they’ll continue to grow until they are released in spring of 2026. If all goes well, we could see this brood return to Hoy Creek in 2.5 to 3 years’ time.

A huge thank you to everyone who helped make this year's fin clipping a success. Your efforts support long-term salmon conservation and community-based stewardship.