Frederic Swierczynski is the first person to ever dive to the bottom of the Red Lake in Imotski.
Swierczyinski took the 245-metre plunge to the bottom of the lake earlier today, reports Slobodna Dalmacija on May 6th 2017. A crowd of curious onlookers gathered around the lake to observe the impressive undertaking that was preceeded by a trial dive to a depth of 150 metres, called a “typical training” by the French diver.
The Red Lake near Imotski is a sinkhole containing a karst lake that can reach a water level of 330 meters, and has presented a great mystery up until today. The first attempt at measuring the depth of the lake was carried out in the 50s by the well-known scientist from Imotski, Dr Josip Roglić. This time, in place of Roglić’s ropes and simple mechanical devices, the researchers used advanced technical equipment to gather valuable scientific data about the lake.
The water was cloudy down to the 20-metre mark, turning crystal clear from that point on. As a part of the water analysis, special devices were set up in the lake to ascertain the temperature that measured 15 °C at the surface and 9 °C at the bottom. Swierczynski commented he had noticed an astonishing number of shoals of small fish, a local species called gaovica that is currently thriving after not being harvested in recent years. A team of scientists has placed sixteen coops, a trawl-line and fishing nets at various depths in order to learn about the organisms populating the lake.
“We believe we’ll know more about the biota of the Red Lake after these analyses. The team that is filming a 52-minute documentary about this undertaking will present the public with spectacular footage from the bottom of the lake for the first time in history” said Luka Kolovrat, director of the Tourist Board of Imotski.
Swierczynski thanked the Croatian National Tourist Board and the members of the organising team who helped to make the dive possible. “I have experience diving all over the world, but I’ve become completely transfixed by the Red Lake” he said.
