My Reply to Peter:
"Thanks for the note Peter, I do appreciate the reply.
As you can see from the chart, MOST (12 of 15) river systems on the west coast ARE listed, and I am trying to keep the OP rivers from joining the list. Surely, you can see the trend, where 20 years ago, none of the rivers were listed, and then fast forward to where 80% are listed today.

I don’t blame this decline wholly on restaurants or tribal fishing. Rather, we each have to do our part or take the blame for when the OP rivers are listed.

134 fish might seem like just a few, but consider I have never killed a wild fish, but participate in the hatchery fishery 100%, and I suggest Ray’s do the same. For rivers that are listed, it was legal for wild harvest at one time, and look where they are now. Their Fish and Wildlife programs failed to protect the resource, and our WDFW is following their footsteps. Don’t believe their charts and bureaucracy. One reason we are not listed is that the WDFW sets an “escapement goal”. These OP numbers have not been adjusted since the 1980’s, and do not take into account increased development, logging, hatchery impact and new science. After all, if WDFW properly managed the resource on the 12 other river systems, those 80% would not be listed. Also note, I cut the following from the charts NOAA gave you: “DPS STATUS AND DESCRIPTION: Listing not warranted on August 9, 1996.”, demonstrating why these should not be used.

I’m happy to hear steelhead was popular at your restaurant since Nov. 1, but from this point forward, you’ll most likely be serving 100% wild fish. The hatchery runs are finished. If only 10 competing seafood restaurants each sold 100 wild fish (as steelhead is still offered on the menu), that’s 1000 fish. The Quillayute River System Escapement goal is 5900 wild fish. Therefore the impact of just 10 restaurants equals 16% or 1/6th of the whole escapement number. Just from 10 restaurants. I think you’ll see we’re soon on the list.

The point: There are ways that hatchery steelhead can be harvested without killing wild fish, and you can still offer steelhead on the menu. None of your diners can tell the difference of wild vs. hatchery when it’s on their plate. Ray’s participation in the way things are done now will get us on “The List” eventually. I’m doing what I can to not let that happen. Is Ray’s?

Again, thanks for your consideration...