1.  CONTROL THE NUMBER OF WEIGH-IN BAGS TO CONTROL THE PACE OF THE WEIGH-IN!   

• Keep fish in live wells with aerators running continuously while waiting for a weigh-in bag.
•    Use no more than five bags per twenty contestants (or teams).
•    Use reinforced, perforated bags that allow water exchange.
•    Weigh in flights if the tournament has over 50 contestants or teams.

2.  SET UP WAITING LINE TANKS!

•    Set up one 100-gallon tank per 20 contestants or teams.
•    Fill with lake water just before weigh-in to prevent heating.
•    Cool water 10 degrees below lake temperature with block or bag ice.
•    Aerate tank with recirculating pump or air compressor.
•    Contestants dip fresh water from tank into bags while waiting in line.

3.  HANDLE FISH AS LITTLE AS POSSIBLE!

•    Tournament personnel may wear latex or rubber gloves.
•    Fish are emptied into plastic laundry basket resting in a sink.
•    All baskets are checked and adjusted to weigh the same.
•    Fish are checked for length but are not re-bagged.
•    Lid is placed on top of fish and basket is weighed.
•    Extra baskets are available to weigh individual "big bass".
•    Fish are then transported in the basket to next station.

4.  THE MIRACLE OF THE SALT DIP!

•    Every tournament should have a salt-dip station!
•    Mix three pounds of non-iodized salt with fifteen gallons of water in an aerated sink or tub.
•    After fish are weighed, submerge basket of bass in solution for 10 to 15 seconds.  No more!
•    Bass may loose equilibrium and roll over, this is a normal reaction.
•    The salt solution kills bacteria and fungus.
•    It stimulates the slime producing cells on the fish' body.
•    The salt dip dehydrates the fish by pulling water out through the skin and gills.
•    When the fish is placed back into lake it absorbs fresh water like a sponge, flushing toxins.
•    Drain and refill salt solution after 20-30 baskets of fish.  Have additional salt and water ready.
•    Take care with disposal of salt water.

OTHER RELEASE CONSIDERATIONS

1.  PRE-RELEASE HOSPITAL TANK

•    Large tank similar to waiting line tanks (75 to 100 gallon capacity).
•    Water is cooled 10 degrees below lake temperature with block ice.
•    Non-iodized salt added at a rate of one pound per 25 gallons of water.
•    Supply pure oxygen if possible through air stones or bubble hose.
•    All fish are placed in this tank after weighing but before salt-dipping.
•    Healthy fish are recaptured quickly, salt dipped and released.
•    Use a long handled net with soft, knotless nylon or rubber bag.
•    Weak fish are treated longer.  After 20-30 min. they are netted, salt dipped and released.
•    Fish showing signs of air bladder overinflation are treated here (see below).
•    Fish judged as dead at weigh-in or too weak to survive are immediately placed on ice in a cooler.

Caution! - It is often difficult to distinguish between "healthy" fish and those that will die days later.

2.  AIR BLADDER OVERINFLATION!

•   Overinflated air bladders cause erratic swimming, floating on its side and may stop breathing.
•    Not restricted to fish caught from deep water.  Stress can cause this in fish from shallow water.
•    Use a 16-18 gauge hypodermic needle, 1-1/2 to 2 inches long to release excess gas.
•    Caution! - Puncturing a fish in the wrong place can cause lethal damage.
•    See Honey Hole Magazine website for suggested puncture location.

3.  RELEASE SITE

•    Release site should have good water quality and adequate depth.
•    Low traffic areas are preferred.
•    Fish should not be released right at the shoreline if possible.
•    Use a dock or a beached boat to get released fish into deeper water.

4.  RELEASE TUBES

•    Large diameter PVC pipes (at least 8-inch diameter).
•    Smooth joints.
•    Continuous flow of water.
•    Do not drop at an angle of more than a 30 degrees.
•    Delivery end should be no more than one foot from the lake's surface.
•    Empty into water at least three feet deep.

5.  RELEASE BOATS & TRAILERS

•    Release boats and trailers should be used to distribute fish away from heavily used boat ramps & marinas.
•    In the absence of a pontoon boat, use contestant boats to shuttle fish away from weigh-in area.

6.  ADDITIONAL CONSIDERATIONS

•    During the weigh-in, place dead fish on ice in a cooler immediately, out of view of spectators.
•    Workers should police after weigh-in area, leaving it cleaner than when they arrived.
•    Remain in the release area for at least one hour after weigh-in to pick up any dead fish.
•    If a fish is floating or cannot swim on its own it will likely die and should be removed.

For more information contact:
Gene Gilliland
Oklahoma Fishery Research Laboratory
(405) 325-7288
ggillokla@aol.com