Published on 10 Jul 2026
Reading time: 3 min.
The trout fishing season begins in March. This applies to Category 1 rivers, that is to say, all rivers and lakes in the department. For other fish, the dates vary depending on the classification and the lake.

Lozère: the perfect place for fishing
The diversity of Lozère’s 2,800 kilometres of waterways makes it a benchmark for recreational fishing in France, and indeed across Europe. “We are working to preserve these rivers through management practices tailored to the different species and aquatic environments. The department meets anglers’ needs thanks to the variety of fishing spots available,” states the Departmental Federation of Accredited Associations for Fishing and the Protection of the Aquatic Environment. Recreational fishing, based on fly-fishing and lure-fishing techniques with catch-and-release, is well established in the department. Lake Charpal, which is entirely ‘no-kill’, and Lake Naussac offer predator anglers an exceptional setting.
The 23 ‘no-kill’ routes spread across the rivers of Lozère offer anglers the chance to catch wild trout in areas managed for conservation. The Fishing Guides’ Association, in partnership with the Departmental Tourism Committee, the Angling Federation and the network of accommodation providers, organises introductory and advanced courses. There are two facilities on the lakes of Villefort and Naussac: for fishing for lake species, professionals will offer advice to help you perfect your technique.


Regulations: fishing season
Every year from mid-March onwards, you can catch a wide variety of fish, such as the famous brown trout, on Lake Naussac. However, you’ll have to wait a little longer to fish for pike and zander. It’s a great way to get started.
As for Lake Charpal, it is due to open in May, in accordance with specific regulations. For Category 1 rivers, the fishing season runs from March to September. These include the Allier, the Gardons cévenols, the Lot, the Jonte, the Tarn, the Truyère, the Altier, the Chapeauroux and the Colagne.

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