Port Angeles is located on the north end of the Olympic Peninsula of Washington State. It’s a remote area in the far northeast corner of our country that isn’t often visited by tourists, unless you’re an angler. The rich waters off Port Angeles are a popular spot to intercept salmon returning to their spawning grounds off the entire Puget Sound region. This time of year, though, salmon aren’t what’s on the mind of Port Angeles fishermen. No, this time of year, they’re thinking halibut.

Halibut season opened up at the beginning of the month and May 24–25 marks the return of the Port Angeles Salmon Club’s Halibut Derby. You can find all the details for this year’s derby in this article from the Peninsula Daily News.

PatFaganhalibut3-15-12Whet your appetite for Friday’s Marine Area 6 (eastern Strait of Juan de Fuca) and 9 (Admiralty Inlet) halibut opener by buying a ticket today for the Port Angeles Salmon Club’s 14th annual Halibut Derby.

With the contest set for Saturday and Sunday, May 24-25, derby tickets are on sale now at area retailers.

This includes Swain’s General Store and Jerry’s Bait and Tackle in Port Angeles and Brian’s Sporting Goods and More in Sequim.

Tickets cost $40 per person and are valid for one or both days of the derby. 

Salmon Club members also will sell tickets on Friday, May 23, at derby headquarters at the Port Angeles Yacht Club, located at 1305 Marine Drive. 

While there, anglers can pick up one of 150 launch permits valid during the derby and provided by the Port of Port Angeles.

These permits, along with derby hats, will be distributed on a first-come-first-served basis at the Yacht Club.

Halibut may be landed between a line due north from Low Point to the west and a line due north from the base of Dungeness Spit to the east in the waters of Marine Area 6.

While tempting, anglers can’t stray into Canadian waters for the purposes of this competition, it’s USA all the way. 

Prize purse for the derby is $20,000, with the winner taking home $5,000, an amount that should purchase enough lemon and garlic for a lifetime of flattie filets. 

Photo: Seattle Times