jueves, 20 de abril de 2017

Z Fish Report (4/20/17)

Offshore (average) surface water temperature - Includes from the 5-6 mile mark at the 100 fathom line, on out to about 12 miles with 81°, then to the 1,000 fathom line being at 32 miles: 83°.  (see below)
Inshore (average) surface temperature. From the beach to about 5 miles: definitely a typical April cooling trend - very cool 78°
Blue water: See below. (Chlorophyll amounts and surface temps from Terrafin SST) You will note the inshore has some very dirty water, and almost a red tide in some locations. Again, this is what happens during a typical April cooling trend. Historically, by the end of the 1st week in May, everything will be back to normal.
Offshore- Very slow, especially with the green water pushing out. A very typical April.
Inshore: The dirty inshore water has slowed down most all species. However, just a couple of hundred yards off the beach, we are getting the tasty sierras, the hard fighting jack crevalle, and black skipjack tuna (called bonitos here by the captains).
Ken Baskin of Houston, TX has been inshore fishing here for over 10 years, but by using cheaper boats I have always told him he is only getting a boat ride. This week he finally gave in and told me to get him set up with one of the boats I recommend. Adolfo was available and they fished the inshore areas around Manzanillo Bay, just north of Troncones. It was 11:00 when Ken called me and said they were worn out and heading back to the pier. He, and his fishing partner, had caught 44 gamefish, including black skipjacks, jack crevalle, a red snapper, several tasty sierras, and even 2 small roosters. He told me he hadn’t even seen a rooster before, and he had never caught this many fish on any day he had been on the water here.
So, the fish and inshore action is here, but you need a captain who really understands the concept.
Ed Kunze                                                                            

 (Director of the Roosterfish Foundation, IGFA Representative)

No hay comentarios:

Publicar un comentario