Low levels of aluminium causing death of brown trout (salmo trutta fario, L.) in a Swiss alpine lake

Several attempts to stock fish in acidified alpine lakes have so far proven unsuccessful. In an effort to investigate the problems associated with the stocking of fish, the Swiss alpine Lake Laiozza was chosen for experimentation. An analysis of Lake Laiozza water revealed low ion concentrations (0.5 mg Ca/L, 0.13 mg Na/L, 0.02 mg Cl/L), moderate aluminium concentrations (121 ± 28 µg Al/L), and a moderately low pH (5.41 ± 0.21). As in common practice, one and two year old brown trout were exposed in a closed keep-net in Lake Laiozza. The water of Lake Laiozza proved to be acutely toxic to the fish. Mucous clogging of the gills, gill epithelial damage, plasma electrolyte losses, and high hematocrits were the predominant symptoms observed. All symptoms observed are typical for an acute intoxication with aluminium. This stands in contrast to the generally accepted view that aluminium concentrations lower than 200 µg Al/L should not be toxic to brown trout at a pH 5.4. The low Na and Cl and low Ca concentrations in the Lake Laiozza water seem to have rendered the fish much more susceptible to aluminium intoxication.