Thursday, April 14, 2011
Joe Rankin and fellow hatchery workers sort salmon that have been captured as they return from their journey to the sea and back, a route that includes two runs through the Duwamish. During spawning day at Soos Creek state salmon hatchery, species are sorted and thrown into separate nets. Some are chosen for egg harvesting to start the next generation. Salmon, unlike most fish in the Duwamish, are generally considered safe to eat because they spend only a short time there.
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