The fish must be grasped by the head, if you are right-handed, with the right hand, and by the tail, or rather the lower part of the body, with the other hand, and held over the pan with the belly near the bottom of the pan. As soon as the fish is quiet, the right hand may be gently slipped down from the head, and the fore-finger and thumb used to press the belly. The fish still being held by the tail, and lower part in the left hand, and partly supported, perhaps, by the sleeve of the coat, or by the bare arm, and the remaining fingers of the right hand. The pan should be elevated at one side, during the operation of taking the spawn, by standing it on a block half an inch thick, and enough water will drip from the fish so that by tilting and shaking it, the milt can be brought in contact with the eggs.
After stripping a female once she should be returned to the tub from which she was taken, and should be stripped again after a short time, during which other fish are being handled. This is to get the last egg from her, and if it is not done a few will remain and she will go on the spawning beds to deposit them as if she had a full supply. If she is cleaned entirely, she will not bother herself or her owner about the matter again that season. The California mountain trout retain their eggs and milt with more determination than our brook-trout, and must be humored like a cow that will not give down her milk to any one but the creature for which nature intended it. After the trout are handled they are returned to different tubs, according to their sizes, as this is the occasion to sort them.
Twenty to twenty-five minutes having now elapsed since the pan of eggs was set in the trough, gently tip up the pan. If the eggs are loose and roll separately as you move it, they are ready for subsequent operations; if not yet loose, let them remain a while longer. Pour off the dirty water until only sufficient is left to cover the eggs. If this is done very gently, the eggs, although very light, will remain at the bottom, as they are somewhat heavier than water; then sink the pan into the water, at the same time tipping it, and take it half full of water. The influx of water will wash the eggs around somewhat, and dilute the dirty water remaining in the pan. This is to be poured off, as before, and the operation repeated, until the water looks perfectly clear. There will be some dirt and droppings of the trout still left, which can be carefully picked out with the nippers. If an egg should happen to be broken, while being taken from the trout, every vestige of it should be carefully removed, as the slimy, sticky contents will get on the other eggs and kill them. The eggs are now ready to be placed in the trough, as soon as you shall have raised the water in the nest to which you wish to transfer them, by placing a strip across the trough. Then sink the pan gently to the edge in the water of the trough, at the same time tipping the pan, so that the water in the trough and in the pan shall come together with as little current as possible. Then the edge of the pan may be sunk into the water, and by tipping the pan a little more, the eggs will flow out without injury. By moving the pan while the eggs are running out, they may be spread uniformly over the bottom. If they fall in a heap, take the bearded end of a feather, and move the water with it in the direction you wish the eggs to go, and they will follow the current thus created. This may be done without touching the eggs with the feather. Distribute the eggs as evenly as possible over the surface of the nest. Where they are placed upon wire sieves, these may be moved and shaken under water, so as to distribute the eggs evenly.