1st Annual Rocky Mountain Spearfishing Series Championships

3 states, 4 tournaments, 1Grand Champion

CASH PRIZES

All tournaments will be 6 hours long from 9am-3pm with a shotgun start and honor stop. Registration will start at 8am the day of each tournament. Advance Registration may also be done on line by contacting any of the tournament organizers. Weigh in begins at 3:00pm. All participants will be required to check back in by 3:45pm. Any participant not checked in by 3:45pm will be disqualified.

Tournaments will be scored on a point-per-fish and a point-per-pound basis. Tournament Winner will be decided by the total number of points For All Fish Shot That Day.

The Series will also have an overall GRAND CHAMPION. This will be decided by the spearfisherman’s ability to take large fish of various species. Grand Champion competitors will receive a point-per-fish and a point-per-pound on each species of fish with a Maximum of 4 fish per species. Competitors will be allowed to weigh in their top TWO fish for each species at each tournament and accumulate points towards overall Grand Champion placement. At the end of the series, the Grand Champion and Reserve Champion will each receive a separate cash Prize.

Each tournament will have a cash payout for 1st, 2nd, and 3rd places for each of the two divisions; PRO and NOVICE. Anyone is welcome to sign-up for the PRO division. However any NOVICE who has scored 100 points or more in any one tournament will be required to participate in the PRO division.

Entry Fee is $30.00 per tournament. All money received from the Entry Fee will be awarded back to the competitors in the form of cash or prizes. Twenty percent of entry fee money will be allocated to the GRAND CHAMPION pool. The remaining money will be split between the two divisions. The Pro division will receive 65% and Novice 35% to be paid out to the top three placements. First place in each division will receive 60% of that division’s funds, Second Place 30%, and Third Place receives 10% of the money for that division. This puts a bigger emphasis on moving up and competing in the PRO division.

Competition Rules:

All competitors must display a Diver Down flag as well as remain with in 75 feet of that flag while competing.

All competitors must adhere to all state fish and game laws. If a competitor breaks or is caught breaking any state fish and game laws, they will automatically be disqualified from that individual tournament.

Divers will start the competition from the same point and will be required to check back out at the end of each tournament by 3:45pm.

Each Competitor is responsible for choosing their biggest fish for each species to compete for the Grand Championship, and must present them at the beginning of their individual weigh-in. After their individual weigh-in is over, they must sign off on the weight.

EACH COMPETITOR MUST DISPOSE OF THERE FISH PROPERLY AND IN ACCORDANCE WITH THE LAW.

At the end of each tournament there will be a pot luck style BBQ. If competitors are wanting to stick around and BBQ, they must bring something to share with everyone. Tournament organizers will supply the Gas Grill, Paper Plates, and Utensils. Fish from the tournament may be cooked up and served as well.

Dates, Tournament Lakes, and Registration Areas will be:

*June 7th Deer Creek Reservoir in Utah at the Sailboat Beach and Launch Boat ramp.

*June 28th Glendo Reservoir in Wyoming at the Marina Boat Launch Parking Lot

(this tournament will be our family friendly weekend. With a treasure hunt, underwater poker, group camping, and other activities for all members of the family)

*August 23rd Lake McConaughy in Nebraska at Martin Bay Boat launch

*October 4th Fish Lake in Utah at the Fish Lake Lodge Boat Ramp (for information on cabins and lodging www.fishlake.com)

We will be awarding the Grand Champion and other donated prizes at this tournament. This tournament is at High Elevation(Above 9,000 ft.) with cooler air and water temps. SO COME PREPARED FOR COOLER WEATHER.

Tournament Organizers are

Mike Ban 303-887-6525 Email

Eric Joern 303-870-5118 Email

James Hardesty 720-422-5576 Emial