Thinker, I'm not up on all of the N.W. fishery legalise, just speaking from my heart. I was under the impression, that for the last few years, we traded our share of elliot bay fish, for a longer blackmouth season in area 10. I agree with you that these salmon are all from green river stocks, but that does not make any fish that isn't clipped, a native. The only way a fin-clipping program can truly work, is to start it the first year you release the smolts, otherwise, how do you know if the fish you are taking eggs and milt from, are hatchery or natives? If anybody knows of another method of differentiating native/wild fish, I would be interested to hear about it. Also, if there is another method, do the hatcheries use use it? Regardless of the fact that these fish all came from the same stock, fish spawned in hatcheries are raised on fish pellets,are exposed to diseases, and are just not as strong as their native brothers, who have always spawned naturally. Anyway, with all the buzz and hoopla about saving salmon in seattle, and with the ESA putting them on the endangered list, I'm saddened by the fact, that this early in the recovery process, our various managers-biologists-lawyers have decided that it is OK to have both commercial and sport seasons on this run. Just my .02 worth.