Traditional measures of condition or health of a fish tend to be either related to length-weight data (e.g. Fulton’s condition factor) or lethal to sampled fishes (e.g. percent body fat). A new tool from the Scottish company Distell called the Fish Fatmeter has shown promise for measurement of fish percent body fat without the need to kill the fish. However, the fatmeter needs to be calibrated for each different species biologists want to use it for – I have partnered up with Drs. Robert Al-Chokhachy (USGS) & Christine Verhille (Montana State University) to create calibrations for a suite of coldwater species.