Hatchery

Delphi Hatchery

DL_Hatchery_2497In recent years Delphi’s wild salmon stock has been greatly supplemented by a major hatchery programme which produces an extra 50,000 juvenile smolts for release and migration to sea each year. These hatchery salmon are indistinguishable from their wild brethren apart from a clipped adipose fin to indicate the presence of a coded wire nose-tag.

These extra fish, reared in Delphi’s own hatchery, are tagged prior to release and make the same journey to the north Atlantic as their wild cousins. Those that return are just as sporting and powerful as the wild fish; in fact they would be indistinguishable from them were it not for their clipped adipose fin.

The hatchery programme provides very valuable scientific data. For research purposes and to protect the genetic integrity of the wild fish, all hatchery-origin salmon must be killed. Any wild fish, in contrast, must be released alive (unless it is the very first salmon of a fisherman’s life).

11/01/2020

The Irish Restaurant Awards nominations for 2020 are open!

There are 21 categories to choose from including Best Chef / Best Dining Experience / Best Customer Service. Our Head Chef Allan Maynard is looking for your vote. Your support would be very much appreciated. Click here to […]

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22/12/2019

Fishery Newsletter 2019 & Bookings 2020 Fishing Season

We are pleased to announce the 2019 edition of our annual fishery newsletter. We have a limited number in hard copy form. If you would particularly like to have a hard copy, please do let Caroline or Trisha […]

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21/12/2019

Bread Making Demonstration by our Head Chef Allan Maynard

Delphi Lodge traditional “Bread Making Demonstration” by our Head Chef Allan Maynard on Saturday the 8th of February 10am. Q & A Session to follow with light lunch served in our dining room while your bread is baking. Take […]

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