LCL 10 Natural Resources
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digging device to fail to obtain and accurately<br />
maintain the appropriate harvest log required<br />
by regulation. When required the log must be<br />
kept aboard the vessel while the vessel is<br />
engaged in harvest or has crawfish, sea<br />
cucumbers, sea urchins, shrimp, scallops, or<br />
clams aboard. The vessel operator shall<br />
submit the log for inspection on request by<br />
authorized representatives of the Lummi<br />
<strong>Natural</strong> <strong>Resources</strong> Department. Copies of<br />
logs must be received by the Department<br />
within ten (<strong>10</strong>) days of the end of each month<br />
in which harvest activity has occurred, and<br />
within ten (<strong>10</strong>) days of the termination of<br />
commercial fishing noting that the shellfish<br />
harvest has terminated for the year.<br />
It shall be a violation of this title to fail to<br />
comply with shellfish log requirements<br />
punishable by civil penalties as follows:<br />
First violation<br />
$ 25.00 to $ 50.00<br />
Second violation<br />
$ 50.00 to $<strong>10</strong>0.00<br />
Third violation<br />
$<strong>10</strong>0.00 to $200.00<br />
Subsequent violation<br />
$150.00 to $300.00<br />
Chapter <strong>10</strong>.14 Clam, Oyster, Bivalve<br />
Harvest<br />
<strong>10</strong>.14.0<strong>10</strong> Application<br />
This section applies to any species of bivalve<br />
mollusk, including but not restricted to clams,<br />
mussels and oysters, unless otherwise<br />
specified.<br />
<strong>10</strong>.14.0120 Legal Gear<br />
It shall be lawful to take clams with handheld<br />
fork, rake, shovel, pick or any other unmechanized<br />
device, unless otherwise specified<br />
by regulation/hotline.<br />
<strong>10</strong>.14.030 Commercial Clam Harvester<br />
Identification<br />
All persons taking or possessing clams for<br />
commercial purposes shall have in their<br />
possession the Treaty Fishing Identification<br />
Card with a current Clam validation sticker as<br />
provided in Sections <strong>10</strong>.04.020 and <strong>10</strong>.04.030.<br />
Violations of this section shall be punishable<br />
according to the provisions of Section<br />
<strong>10</strong>.04.050<br />
<strong>10</strong>.14.040 Approved Commercial<br />
Harvest Areas<br />
The taking of clams for commercial purposes<br />
is restricted for public health purposes to<br />
specific beach areas. The Director, in<br />
consultation with the Washington State<br />
Department of Health, shall identify the<br />
approved clam harvest areas with diagrams<br />
and area designations in contained in the Preseason<br />
Regulations promulgated under<br />
Section <strong>10</strong>.06.030.<br />
<strong>10</strong>.14.050 Commercial Clam Openings<br />
All areas are closed to commercial clam<br />
harvest unless opened by the regulation<br />
hotline pursuant to Section <strong>10</strong>.06.050. Factors<br />
considered in opening a harvest are the tides,<br />
clam quality, and levels of biotoxins.<br />
<strong>10</strong>.14.060 Commercial Clam<br />
Monitoring<br />
All taking of clams for commercial purposes<br />
shall be under the supervision of an Official<br />
Monitor designated by the Lummi <strong>Natural</strong><br />
<strong>Resources</strong> Department. The monitoring<br />
process requires:<br />
(a) Each member taking clams for<br />
Commercial Purposes to check in with the<br />
Monitor during the first two hours of an<br />
opening and:<br />
(1) Display his/her Fishing Identification<br />
Card validated for Clam harvest, and<br />
(2) Upon request, demonstrate that no<br />
clams are being brought on to the beach<br />
and that the storage of the clams harvested<br />
will be in a sanitary manner.<br />
(b) At the completion of the harvest or the<br />
opening, whichever comes first, the member<br />
to check out with the monitor and:<br />
(1) Place his/her harvest in an Official<br />
Lummi Clam Harvest bag, and<br />
Title <strong>10</strong> <strong>Natural</strong> <strong>Resources</strong> Code (2008)<br />
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