worms, and synthetic Fish Bites, are good baits for catching spot. Dropping down live spot into a school of striped bass at the Diamonds, the Hill, Thomas Point, and Hackett’s can also pay off with a keeper or two.
The mid-bay shallowwater fishery is now mostly a pre-sun-up situation now that water temperatures are in the 80’s. Topwater lures, so you can stay above the grass, are effective. Speckled trout are becoming a more common addition to this fishery, especially in the Little Choptank and Hooper’s Island area.
Farther south, chumming for a mix of rockfish and bluefish continues to be good at the Buoy 72 area and the Middle Grounds, the lower Potomac near St. Georges Island, and Piney Point as well as the rock piles just north of Point Lookout on the bay side. Cobia and inshore sharks are becoming more common chum slick visitors. Large red drum are in the area of the Target Ship and the Mud Leads.
On the freshwater scene, lakes, ponds, and tidal waters offer good fishing for largemouth bass. Anglers are targeting shallow waters at night and cool deeper and shaded waters during the day. Crappie can be found schooled up deep around bridge piers and marina docks in tidal waters.
On coastal waters, a mix of kingfish, flounder, blowfish, and bluefish can be caught in the surf. Due to warming water temperatures and bright sun, the early mornings and late evenings often present the best fishing opportunities.
Fishing for sea bass and flounder at the inshore wreck and reef sites can be good when there’s not subbottom profiling going on. Acoustic survey work seems to drive fish away. Anglers heading farther offshore near the canyons have been enjoying excellent catches of sea bass and tilefish.
Chunking for yellowfin and bluefin tuna at some of the offshore hot spots has been good at times but not always predictable. Those who are trolling are catching a mix of tuna, mahimahi, and wahoo as well as white marlin and blue marlin from the 30-fathom line out to the canyons.
*** Duck blind know-it-all Grasshoppers, a good source of protein, are commonly eaten in African, Central and South American countries. It’s best to cook them first.
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