The Washington Department of Fish and Wildlife is offering anglers opportunities for tight lines rather than long lines on the day after Thanksgiving. The "holiday specials" include thousands of large trout averaging 15 to 16 inches in length and weighing up to three pounds.
Black Friday Fishing Opener Lakes
Adams/Lincoln Counties
  Fourth of July Lake
(Opens Friday after Thanksgiving)
Chelan County
  Frank's Pond
Beebe Springs Wildlife Area, –anglers under 15 only
Clark County
  Battle Ground Lake
(closed for stocking Nov. 21-24)
  Klineline Pond
(closed for stocking Nov. 21-24)
Cowlitz County
  Kress Lake
(closed for stocking Nov. 21-24)
Jefferson County
  Anderson Lake
limited parking, walk-in access only
Klickitat County
  Rowland Lake
(closed for stocking Nov. 21-24)
Lewis County
  Fort Borst Park Pond
(closed for stocking Nov. 21-24)
  South Lewis County Park Pond
(closed for stocking Nov. 21-24)
Lincoln, Stevens and Ferry County
  Lake Roosevelt
Mason County
  Spencer Lake
Pierce County
  Tanwax Lake
Spokane County
  Hog Canyon Lake
(Opens Friday after Thanksgiving)
Stevens County
  Hatch Lake
(Opens Friday after Thanksgiving)
  Williams Lake
(Opens Friday after Thanksgiving)
Thurston County
  Black Lake
  Long Lake
  Offutt Lake
Yakima County
  North Elton Pond
(Opens Friday after Thanksgiving)
Stocking truck releasing fishing into lake

Fall into Fishing
Fish Washington LogoThe department has been stocking lakes throughout Washington that will provide great fishing opportunity on Black Friday and well into the winter months. 

To find out which lakes and how many fish were stocked go to WDFW’s Catchable Trout Plant Weekly Reports.  

To get more when’s, where’s and how to’s for fishing these lakes go to WDFW’s fishing website Fish Washington

 


Happy Black Friday Fishing from WDFW!

In the spirit of the special fishery and the food-centered holiday, WDFW fishery managers offer the following recipe:

Black Friday Blackened Fish
  1. Preheat cast iron skillet or griddle, preferably on outdoor grill, until very hot.
  2. Dip thick (at least one-half-inch) fish fillets into melted butter and then into cajun blackening spice mixture (equal parts black, white and cayenne pepper, paprika, garlic powder, onion powder, oregano, thyme).
  3. Cook in hot skillet about 2 minutes or until bottom is near black but not burned.
  4. Turn fillets, drizzle with more melted butter, continue cooking about 2 minutes. Serve immediately with dipping butter.