Abstract
Cold branding of smolts of Atlantic salmon has resulted in clearly visible marks on almost 94 per cent of the returning grilse. The technique is considered to be an improvement on fin-clipping for batch identification in that it involves no mutilation and has a much wider range of possible marks. A possible disadvantage of the technique is the ease with which JDranded fish may be overlooked in trap, net or rod catches, although this applies with almost equal force to fin-clipped fish.
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