Connecticut Fish Hatcheries
Raising fish to support recreational angling
A fish hatchery is a facility designed to cultivate and breed a large number of fish in an enclosed artificial environment. It provides for fish eggs to develop and hatch by maintaining proper water temperature, oxygen levels, disease control, food and protection from predators. Some species are grown outside of their natural season. The fish are held until they are ready for release into rivers or lakes, a practice known as fish stocking.
In order to support high-quality fishing experiences, fish-culture techniques have been used in Connecticut to augment, enhance and/or restore populations of native and introduced fish species for over 100 years.
Recreational fishing is a healthy outdoor experience that is important for the quality of life for many people and is beneficial to the state’s economy. With over 4.4 million fishing days enjoyed by adult anglers annually, benefits to the economy are estimated to be $436 million dollars per year. A major objective is to enhance and diversify recreational fisheries for the benefit of all.
There are several different types of fish raised in our hatchery system. Collectively, trout and salmon are referred to as salmonid species. Currently there are 6 different types produced.
DEEP State Hatcheries:
The production of all of the trout and salmon stocked is accomplished by three facilities. The staff at these hatcheries is charged with hatching, rearing and distributing over 1 million adults, juveniles, fingerlings/fry and eggs in order to support various Fisheries Management goals.
- Eggs – A female produces eggs from which a larvae will grow.
- Larvae – A baby fish that has an egg yolk sac attached to its stomach. In its early days the fry is not able to eat and gets food from the egg yolk sac.
- Fry – A baby fish that is able to feed itself
- Fingerling – A baby fish that has developed scales and working fins
- Juvenile - A small fully developed fish which is usually less than 9 inches in length.
- Adult - A fully developed fish which is usually 10-14 inches or longer in length.
Content last updated March 2014