Ryan Cutler observed the ocean’s foamy appearance from his residence near Salmon Beach on Vancouver Island’s west coast last week, signaling the commencement of the herring spawn. Cutler described this period as highly remarkable. Utilizing a drone, he captured the distinctive foamy, milky blue-green water – a clear indication of herring gathering to reproduce in the shallow coastal bays.
The herring spawn holds great significance for Vancouver Island and the South Coast, symbolizing the arrival of spring and a time for coastal First Nations to gather food. Marine conservationists also emphasize its importance, as herring populations have significantly declined due to overfishing in recent decades.
Herring, a vital species, assemble in large groups for reproduction. Females deposit eggs on kelp and eelgrass, while males release milt, creating the milky water appearance. Cutler noted the signs of staging, where herring congregate and prepare to spawn, were evident weeks before the event, attracting sea lions, eagles, and even humpback whales.
Nick Chowdhury, president of the Island Marine Aquatic Working Group, highlighted the spawn’s cultural significance for coastal First Nations, marking a seasonal shift and a time for food gathering. The sighting of the first spawns at Salmon Beach heralded the excitement of evaluating fish stocks and observing herring returning to previously unoccupied areas.
The Island Marine Aquatic Working Group facilitates tracking the spawn through a Facebook page, aiding in stock management and fishing quota advocacy efforts. Chowdhury emphasized the progress made in moving beyond the belief in endless fish abundance to a more sustainable approach.
Shirley Louie, a seasoned fisher and member of Stz’uminus First Nation, embarked on learning about herring after participating in a documentary project with the Q’ul-lhanumutsun Aquatic Resources Society. This initiative, involving six coast Salish First Nations, focuses on aquatic resource management, fostering a deeper connection to traditional foods like herring.
Louie’s journey included discovering traditional herring preparation methods, such as smoking or frying the fish, and mastering the use of a herring rake for catching. She expressed enthusiasm for rekindling cultural practices around smokehouses and traditional foods, highlighting the value of this knowledge.