I like going out on limbs, and here’s the latest I’ve skinnied out on: We will have a Lake Washington sockeye fishery this summer.*
According to Mark Yuasa at the SeaTimes, we’re at 110,000 of the red salmon through yesterday (the official counter on WDFW’s sockeye page hasn’t been updated yet, but the guy’s got a Rolodex far deeper than mine, so I’ll believe it), and that’s just 10,000 behind where the run was at during the last year we had a fishery, 2006, and that year had a final count of around 420,000.
Sure, run timing varies from year to year because fish do whatever the hell they feel like for no clear reasons, making hash of forecasters’ forsoothery; yes, we still need 240,000 more fish to go through the Ballard Locks to actually hold a fishery; yes, we’re running out of days in the month to count sox; and, yeah, yeah, yeah, Real Sockeye Watchers and Responsible Individuals are saying it ain’t gonna happen.
But the hell with all that, and all them.
I’m tired of all the pussyfooting around.
Sure, it’s great news for the new hatchery.
But let’s talk about what this is all about: red meat on my grill.
If I jinx it, I jinx it, but it’s gonna be fish on.**
We’re mapping the lake for the August issue of Northwest Sportsman magazine. ***
*Well, maybe, if enough fish show up.
** I may have had a little too much sun over the past week in North-central Washington and it may be affecting my ability to think rationally.
*** Not really; even I’m not that crazy.