The stocking was accomplished with the help of state partners of Connecticut, New Hampshire and Massachusetts using tank trucks and drivers from the states' natural resource agencies. These salmon smolts each have a unique mark of a clipped-off adipose fin to distinguish them when they return as adults from salmon that have their adipose fin. The clipped fin indicates they were released as fry.

The salmon were reared at Pittsford National Fish Hatchery in a two year smolt program. These fish have been raised on brook water that was disinfected using the hatchery's newly-established ultraviolet water treatment facility.