Scott, last few questions to paste the pictures all together with the local knowledge of the gurus here too:
1. What are your stocked fish minimal and optimal DO levels? Remember, it may be a certain level for the northern states but it doesn't mean it's the same for the central and southern states.
2. Temperature between incoming water and the deepest part of the pond on last noted measurement. It can be as far back an late fall or early winter. It'll be better if you have the latest data as the conditions allow you to do so.
3. Location of floating/sinking bodies. Will will give a very definitely detail how they're fighting until the last moment in life. There will be some offset of location found due to wind pushing the body, the general area of death shouldn't be too far off due to ice cap on water surface, or isolation of floating bodies due to icing water.
4. Be brave with one thing, which I forgot. Get a cup of the water near the inlet to the pond. You have to be brave on this one. Put about 2 cups of inlet water in a glass. Cover it up with a food plastic wrap. Nuke it for a good 3 minutes each time, for 2 times. Let it full cool down before removing the plastic wrap. Clean your hands well. Take one finger, dip it into the glass, and taste to see if there is a salty taste to it. Salinity will also be a key factor. If you have salinity test kit or meter, even better.
Ooo..so excite on the info. Such an interesting case!
Last edited by Leo Nguyen; 02/11/12 05:06 PM.
