Prepared by: Jason Barnucz
2005 Conservation Director

During 2005 the Kitchener-Waterloo-Cambridge Bassmasters Chapter from Ontario, Canada decided to undertake a unique conservation project. In April of 2005 the KWC Bassmasters invited two guest speakers to a club meeting, Dr. Mark Ridgway and Dr. Cory Suski. Dr. Ridgway and Dr. Suski made presentations concerning current bass research projects currently underway in Ontario. The majority of this research has been carried out in conjunction with bass tournament organizers in Ontario. One key issue was raised during the event. It was clear that there were opportunities to improve the current methods by which tournament organizers carried out weigh-in procedures during events. Research presented from these two bass researchers outlined the benefits of a new ‘water weigh-in system’ which has been developed in conjunction with Shimano Canada and Queen’s University (Kingston, Ontario). Some professional tournament organizers in Ontario had already adopted this system. To date, no BASS Chapters had attempted to use this new weigh-in method.

This system was developed after researchers from Queen’s University examined each step of the tournament process, from hooking a bass, holding it in a livewell, transported to the weigh-in site, carried in a weigh-in bag, placed onto a scale and finally returned to a live release boat. Through this research the majority of the stress fish experienced occurred during the weigh-in process. The primary reason for stress to fish was reduced oxygen levels of which fish were exposed to during a weigh-in. Aerated livewells were found to be a very safe place for fish usually containing safe oxygen levels. The holding of fish for extending periods of time in a weigh-in bag was the primary source of stress. It is simple, a large mass of fish in a small volume of water. Oxygen levels can be reduced to critical levels in a short period of time. This information led to a newly proposed system referred to as the “Water Weigh-in System”. The basis for this system is to leave fish in water during the entire weigh-in process, from livewell to live release.

The KWC Bassmasters set out to adopt this new method during their 2005 tournaments season. The club purchased new equipment for this project including a new scale, bins and other equipment. It was of the utmost importance to the KWC Bassmasters to make this system a success. When the KWC Bassmasters had questions about this system they were not left out in the cold. Shimano Canada and Queen’s University provided the club with copies of the publication “The Shimano Water Weigh-in System, a ‘Fish Friendly’ Guide”. Copies of this publication were provided by Mr. Phil Morlock and the staff from Shimano Canada Ltd. This publication outlined the steps necessary for any tournament organizer to use this proposed system. Club members worked diligently to make this a success and they were rewarded for their hard work. The system was used at all 12 of the club events in 2005.

How the system works is simple. First a scale with a capacity of more than 100lbs and with a minimum resolution of 0.01lbs is required. The scale must be placed onto a level
surface close to the tournament boats and live release boat. A bin is placed on top of the scale and water is placed in the bin. The bin is filled approximately 2/3 full of water. The final component for the scale is a ‘weigh-in bin’. A weigh-in bin is a large bin that can fit inside of the bin on top of the scale. The weigh-in bin has to be perforated with several large holes in the bottom to allow water to drain for ease of weighing fish. The weigh-in bin can be placed perpendicular on top of the scale and the whole setup can be tared. Once the scale is set to 0.00lbs the weigh-in can begin.

Fish are brought to the weigh-in site and held in aerated livewells. Fish transferred quickly from the aerated livewells to weigh-in bags before being carried to the weigh-in scale. Once fish reach the scale the fish are transferred to a ‘staging bin’ beside the scale. The fish are added to the staging bin and the weigh-in bin is lifted out of the staging bin. All the water is allowed to drain from the weigh-in bin. Fish are then transferred to the scale and the weigh-in bin is placed into the bin on top of the scale. Once the bin settles into the bin on the scale the weight can be recorded. Once the weight is recorded the fish can be placed back into the weigh-in bags and placed into a live release boat.

The development of this system was a unique challenge to the KWC Bassmasters.

The development of this method took the support and assistance of all club members including careful planning by the chapters Tournament Director and Conservation Director. A big thank you goes out to Shimano Canada, the Ontario Ministry of Natural Resources and Queen’s University for provided the information and guidance needed to get this project off the ground. A special acknowledgement is extended to Mr. Bill Kells (Chapter Member) and the Staff of B&B Custom Fabricating for helping the KWC Bassmasters with the modification of weigh-in materials to make this project a success.

Additional Notes for “Water Weigh-in” Procedures

Water Quality: Maintaining good water quality during a weigh-in is important to the health and well being of fish. The use of thermometers, pH meters and dissolved oxygen meters all assist in monitoring water quality. Frequent changing of the water in both the weigh-in bin and staging bin can help ensure good conditions for fish during the weigh-in procedure.

Big Fish Weigh-in Procedure: The weighing of a big fish for a ‘lunker pool’ is best performed before weighing all a competitors fish. The Big Fish can be removed from the weigh-in bag and placed into the weigh-in bin. This fish can be weighed separately. Once a weight is obtained the fish can be placed back into the weigh-in bag. The entire system will need to be re-calibrated so the weight of the entire catch can be obtained. This will only take a few moments longer.

Scale Suitability: Chapters will need to have possess as scale which can support a minimum weight of 100lbs. This is important for both supporting the weight of the water during the process. In addition a scale must have an accuracy of 0.01 lbs to ensure sufficient accuracy between weights of competing anglers.

Don’t forget about the bass! This weigh-in system will contribute to the overall health and treatment of fish which are brought to the scales during a tournament weigh-in. The winner in the end is the tournament participants who are playing a role in the long term sustainability of our bass fisheries.

STEP #1: System Setup

Find a suitable location near the tournament check-in site. Make sure the ‘water weigh-in’ system is set up in a location which is easily accessible to all competitors and away from excess pedestrian traffic. Make sure the site is out of direct sunlight and in close proximity to live-release boats. Check all equipment prior to weigh-in to make sure everything is in working order. Set up the equipment and perform all necessary calibrations for the scale and necessary bins.

STEP #2: Fish Transfer from Weigh-in Bag

Transfer fish from weigh-in bag to bin placed on the ground. Tournament Director will check the overall health of the bass prior to the weigh-in procedure.

STEP #3: Transfer of Fish from Staging Bin to Weigh-in Bin

Carefully lift the weigh-in basket (black bin) to drain all excess water back into Staging Bin. Draining of all excess water is important to ensure an accurate weight of the fish.

STEP #4 Transfer of Weigh-in Basket into Weigh-in Bin

Carefully place the weigh-in basket (black bin) into the weigh-in bin which is located on top of the scale. Care must be taken to allow the bin to settle undisturbed. No contact can be given to the table, bin or other equipment or an inaccurate weight may be obtained.

STEP #5 Recording of Competitor’s Weight

Once the “weigh-in basket” has settled the scale will record the weight of the fish. This can take a few moments due to fish movement, etc Make sure tournament officials are aware weight interpretation. Each scale has a means of displaying a ‘final weight’.

STEP #6: Transfer of Fish back to Staging Bin

Once the weight of the fish has been obtained the ‘weigh-in basket’ can be returned to the staging bin. All of the water should be carefully drained out of the weigh-in basket back into the weigh-in bin so the equipment can be re-calibrated for the next competitors fish.

STEP #7: Transfer of Fish to Weigh-in Bag

Once the ‘Weigh-in Basket’ has been returned to the Staging Bin the fish can be transferred back to a weigh-in bag. From this point the fish can be transferred to a live release boat.