I know much of the data has been forwarded his way ... but much as I mentioned, you need to drive home the importance of some of what the data doesn't show: impact on early fish vs. the overall run, impacts on size / age class (importance of repeat spawners for long-term health) and so-on. I'm going to put a note out to some peeps and see f I can find ya an over-qualified wingman that can make that timeframe.

Hat's off to IR. Money mouth - same place

Ray's deleted all posts from it's homepage on Facebook including all of it's own posts talking about the place.
That did not take very long.

I think it's fair to say this issue is now clearly on their radar.

I agree with other posters that the key now is to be even-handed rather than confrontational, and make it clear that nobody is "anti-Ray's", but that many people will simply not patronize an institution that supports this unsustainable harvest.

No, their posts are still there but they removed the people who registered to make them and the comments ... even though they weren't "bad", but only asked them to remove steelhead from the menu and expressed disappointment in them serving them.

IrishRogue, the waitress is who told me the Queets along with the little girl hostess at the front. How do they even come up with the Queets? It is not a river that comes to mind for non fisherman let alone college girls working at a restaraunt. Someone had to tell them these fish came from the Queets.

I'm betting she got her Q rivers confused.

You or someone should go back to the restaurant and ask the same question with a printed version of the rebuttal they've been sending to the concerned citizens and present it to the employees if they say Queets. That would provide diplomatic evidence of the poor/fibbed comunication that takes place. Are there laws out there requiring the restaurant to provide information about it's dishes?

There was a post a while back about the unlabeled fish products being sold in stores, and not being able to track their source.

Just an Idea.

In terms of data, the other two Q rivers are the worst of the bunch ...

Got the same response as the rest to my e-mail.
Did anyone from the WSC give Ray's a shout?
Can we out them on Twitter or some other blog?
Too bad cause I like Ray's. One of the best eating places been to in the last year.
Keep the pressure on !!

I have yet to receive a response to my canned letter response.

I know the WSC is aware of some these restaurants and some of the board members have sent some notes out, but not sure if to Ray's specifically.

Tried on FB to get them to speak up, and they just nuked all inquiries. I don't Tweet, so not sure how to go about it there ... but I'm sure someone probably could get the ball rolling.

They are correct in saying the Queets! The fish are netted by the QIN and sold from the fish house in Tahola. Most of the fish were/are Salmon river hatchery fish, but a few Wilds also mixed in.

I have first hand knowledge of this as and also know how many fish are caught in each 4 day netting period. Runs were low so far as they only were getting 125 fish in 4 days at the last week in December. Fishing on the res near the hatchery confirms this as this season was way under par...

reelemin... is there DATA on this? Not just here-say?

The Quins buy/net steelhead from a many different systems... With no " net to plate" tacking system, it's almost impossible to know exactly where the fish originated.

I'm under the impression that the QIN gets fish from the Hohs, Queets sect of the Quinaults, from the Tahola/Amanda Park Quinaults, and from the Quileutes. Those fish come variously from the Quillayute, Hoh, Queets, Salmon, Humptulips, and Chehalis Rivers.

Once the leave the totes and hit the QIN's trucks, there's no tracking back to know which river they came from.

If I'm wrong on that, I'd love to see the information, please! It's a pretty vital issue.

Fish on...

Todd

P.S. IrishRogue and I are meeting with Ray's tomorrow morning

Would like to thank Irish Rogue and Todd for stepping up to the plate. Good luck tomorrow. We all are looking forward to this report. Thanks again.

Go Todd!!

Thank the Rogue, he set it up...I'm just tagging along.

Fish on...

Todd

Go Rogue!!

I just got a reply from an email I sent to rays boat house.




We are no longer serving Steelhead. We will continue to work hard to find truly sustainable sources for our products and appreciate your comments at any time. Thank you for your time and passion on this very important issue.

Best,

Peter Birk, Executive Chef | Ray’s Boathouse, Café & Catering
6049 Seaview Avenue NW | Seattle, WA 98107
206.789.3770 | www.rays.com | rays@rays.com