Weigh in flights if the tournament has over 50 contestants or teams. Set up one 100-gallon tank per 20 contestants or teams. Fill with lake water just before weigh-in to prevent heating. Cool water 10 degrees below lake temperature with block or bag ice. Aerate tank with recirculating pump or air compressor.
Contestants dip fresh water from tank into bags while waiting in line.
Tournament personnel may wear latex or rubber gloves. Fish are emptied into plastic laundry basket resting in a sink. All baskets are checked and adjusted to weigh the same. Fish are checked for length but are not re-bagged. Lid is placed on top of fish and basket is weighed.