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SOUL Fish

Looking after our growing salmon stock

Though the campus is missing the noise and activity of our intrepid student body, life goes bravely on, and there is nowhere that this is more apparent than in the Mark Hobson Salmon Hatchery, where activity and growth can be measurably different from one day to the next. To sustain and protect our fledgling school of salmon, a daily regimen of care and feeding must be attended to. 
Mr. Noble, long-time champion of anything to do with our environment, and certainly of the hatchery, has enlisted the help of staff and their families to help him keep 6,700 Coho fry alive and growing in the rearing tanks. The labour intensive adipose fin clipping that takes place in hatcheries up and down the coast at this time of year is being shelved in large part. That is also the case here with our hatchery, however, the support of campus community will be called upon again soon with the imminent release of the fry into Shawnigan Creek only weeks away. Stay tuned!

Mr. Noble created the following video for his Environmental Science 11 SOUL classes.




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We acknowledge with respect the Coast Salish Peoples on whose traditional lands and waterways we live, learn and play. We are grateful for the opportunity to share in this beautiful region, and we aspire to healthy and respectful relationships with those who have lived on and cared for these lands for millennia.