FILING ORGANIZATION: POINT NO POINT TREATY COUNCIL REGULATION NUMBER: #S17-057 (CORRECTION) DATE ADOPTED: JUNE 7, 2017 REGULATION MODIFIED: REGULATION #S17-001, SECTION 5. REGULATION SUPERCEDED: NONE CATCH AREAS: SHELLFISH AREA 27A: ANDERSON LANDING (270412), HOOD CANAL #2. FISHERY TYPE: COMMERCIAL SPECIES: OYSTERS ON/OFF RESERVATION: OFF LEGAL GEAR: HAND HELD PRYING TOOLS EFFECTIVE DATE(S): JUNE 11, 2017 OPEN DAYS AND HOURS: ANDERSON LANDING (270412) HOOD CANAL #2, MONITORED, OPEN FOR OYSTERS: SUN (6/11) 10:45 AM TO 2:45 PM, TRIBAL QUOTA: 7,000 DOZEN. OTHER RESTRICTIONS: 1) AS PER REGULATION #S17-001. 2) HARVEST LIMITED TO SINGLE OYSTERS 2.5 INCHES IN LENGTH OR GREATER. 3) USE OF LONG LINES ARE PROHIBITED. PRODUCT MAY BE LEFT ON THE BEACH BY A HARVESTER ONLY IF WEATHER CONDITIONS MAKE IT UNSAFE TO TRANSPORT OYSTERS BY BOAT. ALL PRODUCT LEFT ON THE BEACH MUST TAGGED. BAGS MUST BE PICKED UP ONLY WHEN BAGES ARE EXPOSED. ANY OYSTERS LEFT FOR MORE THAN 48 HOURS MUST BE REDISTRIBUTED ON THE BEACH. HARVESTERS MUST NOTIFY THE MONITOR PRIOR TO LEAVING PRODUCT ON THE BEACH, AND HARVESTERS MUST NOTIFY THEIR RESPECTIVE FISHERIES OFFICE PRIOR TO RETURNING TO PICK UP BAGGED OYSTERS LEFT ON THE BEACH. 4) INSIDE THE VIBRIO "CONTROL MONTHS" OF MAY THROUGH SEPTEMBER IN THE HOOD CANAL #2 GROWING AREA, THE FOLLOWING TIME TO TEMPERATURE REQUIREMENTS FOR HARVESTED OYSTERS MUST BE FOLLOWED (INDIVIDUAL TRIBAL REQUIREMENTS, WHEN MORE RESTRICTIVE, WILL SUPERSEDE THE REQUIREMENTS BELOW): i) UNLESS NOTED BELOW, OYSTERS MUST REACH AN INTERNAL TEMPERATURE OF 50 DEGREES OF LESS WITHIN 9 HOURS OF HARVEST. ii) IF AIR TEMPERATURE IS GREATER THAN 90 DEGREES AT THE TIME OF HARVEST, OYSTERS MUST REACH AN INTERNAL TEMPERATURE OF 50 DEGREES OR LESS WITHIN 7 HOURS OF HARVEST. iii) DURING THE MONTHS OF JULY AND AUGUST, IF THE WATER OR OYSTER MEAT TEMPERATURE AT THE TIME OF HARVEST IS BETWEEN 68 AND 70 DEGREES, OYSTERS MUST REACH AN INTERNAL TEMPERATURE OF 50 DEGREES OR LESS WITHIN 5 HOURS OF HARVEST. iiii) DURING THE MONTHS OF JULY AND AUGUST, IF THE WATER OR OYSTER MEAT TEMPERATURE IS ABOVE 70 DEGREES, HARVEST MUST BE DELAYED AT LEAST 24 HOURS. 5) A LABEL ISSUED BY THE TRIBAL FISHERIES OFFICE MUST BE AFFIXED TO EACH BAG OR CONTAINER OF COMMERCIALLY HARVESTED OYSTERS IMMEDIATELY FOLLOWING THE HARVEST. EACH LABEL SHALL INCLUDE THE FOLLOWING INFORMATION: i) TRIBE ii) TRIBE CERTIFICATION NUMBER a. PORT GAMBLE – WA589HA b. JAMESTOWN – WA588SS iii) HARVESTER NAME AND/OR ID NUMBER iv) HARVEST DATE v) DOH GROWING AREA DESIGNATION vi) BEACH NUMBER (BIDN) vii) SHALLFISH TYPE viii) QUANTITY HARVESTED ix) TAG SEQUENCE NUMBER REQUIRED INFORMATION ON THE LABELS SHALL BE ENTERED LEGIBLY USING AN INDELIBLE MARKER. 6) THE TRIBAL HARVEST LIMIT FOR ANDERSON LANDING IS 7,000 DOZEN. ONCE THIS LIMIT HAS BEEN REACHED BY ALL TRIBAL HARVESTERS, AS DETERMINED BY THE BEACH MONITORS, THE BEACH WILL BE CLOSED BY THE MONITORS. 7) AT THE CLOSE OF HARVEST OR ONCE THE QUOTA HAS BEEN TAKEN, ONLY OYSTERS BAGGED/BUCKETED AND COUNTED CAN BE REMOVED FROM THE BEACH. PILED OYSTERS WILL NOT BE ALLOWED TO BE COUNTED AND BAGGED AFTER THE CLOSURE OF THE FISHERY. 8) HARVESTERS ARE REQUIRED TO REPORT THEIR CATCH TO THE MONITOR ON THE BEACH IMMEDIATELY FOLLOWING THE HARVEST. HARVEST CAN NOT BE REPORTED TO THE FISHERIES OFFICE AFTER THE CLOSURE OF THE FISHERY. FAILURE TO REPORT HARVEST TO THE MONITOR WILL BE A VIOLATION OF THIS REGULATION. 9) HARVESTERS WHO DO NOT SELL THEIR HARVEST ON THE BEACH MUST PROVIDE TRIP RECORDS TO THE INITIAL DEALER THAT DEMONSTRATE COMPLIANCE WITH THE TIME TO TEMPERATURE REQUIREMENTS CONTAINED HEREIN. CATCH REPORTING: ALL COMMERCIAL HARVEST MUST BE REPORTED ON TREATY INDIAN FISH RECEIVING TICKETS. THE GROWING AREA AND BIDN MUST RECORDED ON THE FISH TICKET AT THE POINT OF SALE. JUSTIFICATION: HARVEST AVAILABLE TRIBAL RESOURCE. CORRECTION: BIDN REPLACED WITH UPDATED NUMBER. POINT NO POINT TREATY COUNCIL 19472 POWDER HILL PLACE NE, SUITE 210 POULSBO, WA 98370