Fry of brown trout, Atlantic salmon, brook trout and lake trout were tested for downstream migration and critical velocities with a method of stepwise increasing water velocities. Each velocity was tested for 15 min before increase to the next step. Critical velocities for fry entering the free-feeding stage, defined as the stage when the fry has resorbed its yolk sac and will have to ascend from the bottom gravel to catch food, were between 0.10 and 0.25 m s−1, varying among individuals and depending on species and water temperature. Downstream displacement started at lower velocities. Lake trout had the lowest critical velocity. Temperature influenced swimming performance considerably. On average, a 7°C increase in temperature resulted in a 0.05 m s−1 increase in critical velocity. The fry actively searched out the low-velocity niches in the channels. Flow-sensivity gradually decreases with fry development; when the fry had reached a length of 40–50 mm they were able to tolerate water velocities higher than 0.50 m s−1.