FISHING REPORT --- August 5, 2011
STRIPED BASS --- You may have heard by now that a new world record striped bass was weighed in.
This morning Jack's Bait and Tackle in Westbrook weighed in an 81.88 pound bass caught last night by Greg Myerson on a live eel.
Now for some more mundane reports. The surface schoolies off the Old Lyme beaches have cooled down but the action has improved at Bartletts and Plum Gut. Schoolies up to the low 30" range have been hitting surface and sub surface offerings. Both tides have been good.
Some decent sized bass, up to 50" have been taken on eels, porgies and bunker at Long Sand Shoal and Hatchetts. Not a lot of fish, but worth the effort.
Tube and worming has been producing schoolies and a few jumbos along Plum Island and the Sluiceway. Word from the RI beaches has been slow, the Old Lyme to Waterford beaches have produced some schoolies.
BLUEFISH --- The usual suspects are at regular spots, Plum Gut and the Race. Southwest Reef is a good shot if you don't want to travel across the pond. Cranes Reef, Bartletts and Plum Gut have had some blues worth casting to.
The WICC Bluefish Contest is scheduled for August 27-28
SNAPPERS --- The snapper crowd is keeping happy at the DEP Piers and the Causeway. It seems like a strong showing.
FLUKE --- There's been some better reports coming in from Soundview this week with keepers and doormats. That 30 to 40' trench is finally producing a few decent fish, and of course a lot of shorts.
The usual depths off Black Point, Hatchetts and even Bartletts have the best ratios of keepers and the best shot at a doormat. We weighed in a few doormats from that area this week.
PORGIES --- A few complaints of shorts this week but overall most scuppers are happy at Cranes and Bartletts.
BLACKFISH --- No word.???
BLUE CRABS --- Slower reports from the Connecticut River this week and great reports from Guilford and west.

BONEFISH --- No they're not running in Long Island Sound, but we're putting together a trip to Acklins
Island in the Bahamas for February 2012. Call us or link here for more details.









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