1 / 28

Santa Cruz Port District ANCHOVY FISH-KILL

Santa Cruz Port District ANCHOVY FISH-KILL. Assistant Harbormaster John Haynes. HISTORIC FISH-KILLS. 1964. 1984. An estimated 400 tons of fish were removed in 1964. FISH-KILL DATES: 1964, 1980, 1984, 2013. An estimated 2,000 tons of fish were removed in 1984. AA-Dock Aerator.

macy
Télécharger la présentation

Santa Cruz Port District ANCHOVY FISH-KILL

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Santa Cruz Port DistrictANCHOVY FISH-KILL Assistant Harbormaster John Haynes

  2. HISTORIC FISH-KILLS 1964 1984 An estimated 400 tons of fish were removed in 1964 FISH-KILL DATES: 1964, 1980, 1984, 2013 An estimated 2,000 tons of fish were removed in 1984

  3. AA-Dock Aerator South harbor aerator located at AA-Dock

  4. D-Dock Aerator South harbor aerator located at D-Dock

  5. Aerators Out of Water Aerator Propeller

  6. Fish Check Monitoring Equipment

  7. Fish Check Monitoring Form

  8. Dissolved Oxygen Monitoring Form

  9. Aerator Locations

  10. Aerator Locations

  11. Aerator-Generated Foam

  12. ANCHOVY EVENTOctober 18, 2013 Capitola, CA

  13. ANCHOVY EVENTOctober 18, 2013 Santa Cruz Harbor

  14. ANCHOVY EVENTResponse & Incident Command Santa Cruz Harbor Office – Incident Command Post

  15. ANCHOVY EVENTResponse & Incident Command Santa Cruz Harbor Office – Incident Command Post

  16. ANCHOVY EVENTResponse & Incident Command Santa Cruz Harbor Office – Incident Command Post

  17. ANCHOVY EVENTClean Up Efforts Anchovy Net

  18. ANCHOVY EVENTClean Up Efforts

  19. ANCHOVY EVENTClean Up Efforts

  20. ANCHOVY EVENTClean Up Efforts

  21. ANCHOVY EVENTClean Up Efforts

  22. ANCHOVY EVENTQuick Reaction Checklist GENERAL RULE # 1: When in doubt, turn on all aerators.

  23. ANCHOVY EVENTQuick Reaction Checklist GENERAL RULE # 2: There are five criteria for turning on the aerators. If any combination of these leads you to feel there is a fish stress condition occurring, turn on the aerators: Concentrations of fish inside the harbor. Anytime the fathometer shows that 1/2 or more of the harbor depth has fish, turn on the aerators. Large concentrations of fish near the harbor entrance. If large fish schools (1/2 mile in width) are at the harbor entrance in the evening, turn on the aerators for the night. Low oxygen readings. Turn on any time readings are 3.5 PPM or less. Fish under stress. If fish are jumping in a large area, a kill could be imminent -- turn on aerators. When in doubt, refer to General Rule #1 (turn on aerators).

  24. ANCHOVY EVENTQuick Reaction Checklist GENERAL RULE # 3: Do not turn aerators off except by approval of Harbormaster, Port Engineer, or Port Director. GENERAL RULE # 4: If a kill is occurring, or seems imminent: a) Call: Harbormaster; Port Engineer; Port Director; Administrative Services Manager. b) The crisis action team (CAT) will be mobilized if a kill occurs.

  25. ANCHOVY EVENTQuick Reaction Checklist ANCHOVIES CLEAN-UP MOBILIZATION The Port District will mobilize the Crisis Action Team (CAT): Port Director – (PD) Harbormaster – (HM) Port Engineer – (PM) Facilities Manager – (FM) Administrative Services Manager – (AS) OPS personnel - other – (OPS) FME personnel – other – (FME) During the regular work week there will be immediate mobilization. If on a weekend, or after hours, the CAT will assemble as soon as everyone can be called back. The mission of the CAT after a kill is clean-up of the water and shore areas as soon as possible by removing anchovy carcasses. Every ton that we remove can save days of anaerobic water conditions and attendant health and safety problems.

More Related