March is here and so is warmer weather bringing the annual spring
transition on the local waterfront. It is always amazing to me how
quickly the fishing can change with just a few degrees difference in the
water temperature. During the last two weeks, the water has gone from
as low as 58º to 75º in the back waters. Seemingly overnight, came the
appearance of big tarpon and sharks along with some great catches of
snook and nice redfish.
The tarpon are starting to make their appearance as they are beginning the annual “run”. These are
large fish ranging from 90 to 180 lb. monsters. They are invading the
shallow bays now and can be targeted with a variety of methods. Live
baits, “chunking” with cut bait are very effective as well as sight
fishing with fly tackle when conditions warrant and casting with plugs
are all common techniques. I am seeing plenty of free jumpers fish as
well as laid up and rolling fish. These fish usually stay in the bays
for the next couple of months before heading out to the gulf to begin
their spawning migration.
I have also been spotting some very large lemon and bull sharks in
the same areas as the tarpon. They are easy targets that provide long
runs and powerful fights for my anglers. I am looking forward to
fishing for both the tarpon and sharks on upcoming trips.
As waters warmed up by the middle of last week, I started having
great success using live sardines for snook and redfish. Several trips
enjoyed constant action releasing many snook ranging to 25 inches along
with some nice redfish to 27 inches. When we don’t have a snook or
redfish on the line, the jack crevalle have been filling in the gaps
with countless numbers of these aggressive fighters being boated.
The large sheepshead are still running in the area passes along with a
few pompano and sea trout for those looking for a mess of good eating
fish. Pieces of shrimp fished on the bottom are taking loads of
sheepshead to 4 lbs. while jigs tipped with shrimp fished in the outside
channels with take pompano and trout.
No comments:
Post a Comment