The wind was blowing like a hurricane from the east with whitecaps on the Wilmington River, so I pulled into one of my favorite spots, Grove's Creek. This little creek cuts into Skidaway Island and gouges out very high bluffs that most locals call "The Cliffs." The farther reaches of the creek are very quiet and tranquil, a great place to get out of the wind, and with no sign of man it is amazing that you're only a few minutes from Savannah!
The best technique here is to work grubtails and jigs around the fallen timber that lines the bluffs. They hold speckled trout and flounder, and I've limited out here on trout several times. Today the wind was blowing water up into the creek, keeping it from hitting its normal low tide mark. Caught a couple of nice trout, but mostly some undersized ones. I think I missed one doormat flounder, though, that broke off on a submerged tree.
Inshore ForecastI'm still hearing good reports on whiting and sheepshead in the area, though the weather has been less than cooperative lately. This is the best time of year for sheepshead, because the offshore fish migrate inshore and their favorite forage, fiddler crabs, are becoming very active. A fiddler on a egg-sinker rig and small hook is great for sheepies around structure, but veterans will tell you to use a short-shank jighead instead to minimize the amount of tackle used.
Whiting are biting well, too, mainly on dead shrimp on a two-drop bottom rig. I like to use gold Kahle hooks in a size 2 Mustad for whiting. I've actually had whiting bite bare gold hooks before! Seatrout and redfish action should heat up as the weather does (as long as the wind dies down...) Most bait shops still have local shrimp, but they're getting a little large, so most shops will be switching over the the Florida baitshrimp soon.
Offshore ForecastThose who've made it out over the past few rough days have reported good catches on the artificial reefs of black seabass and beeliners. One report told of a limit of black seabass caught in only 30 minutes over the Betsy Ross wreck. I've also heard from a angler who frequents the Savannah Snapper Banks who says that the beeliners, a.k.a. vermillion snapper, are showing up in scores. Should only be a week or two before the
big red snappers show. Stop by one of the nearshore reefs with some sabiki rigs and catch your own bait, it saves a whole lot of money and you usually end up with bigger and better baits which are the key to catching big snapper!
While cobia are still absent from the Savannah area and all of South Carolina, there have been some reports coming out of the St. Mary's area of Cobia at the jetties making their way north. The annual tripletail spawn around Brunswick/St. Simon's should start cranking up soon as the water temps approach 70 degrees.
FreshwaterFor the Georgia coastal area, most bass in the ponds and rivers have completed their spawn and are moving off of the beds to a post-spawn pattern. That means soft baits like flukes and weightless tube baits are a good choice as the fish begin the cruise the shallows.
Cooler weather means South Carolina bass are probably still on the beds, so keep those lizards and Rat-L-Traps handy for enticing those hefty bed females.
Crappie have been biting everywhere, and a look at the crappie bait wall at the Savannah Bass Pro Shops is evidence of that. Triple Ripple grubs, squirts, and Crappie Beavers have been working as well as the good ol' Road Runner spinner. Anglers are making the discovery, too, that blackwater crappie like the color combo of blue/pearl or black/blue, much like their bucket-mouthed cousins.
Daily Recipe
Grilled SheepsheadSheepshead fillets w/skin
1/2 pound peeled, headless shrimp
1 cup dice carrots, celery, onions, and garlic (mixed)
1/2 cup flour
1/2 cup milk
1/4 stick butter
Make a square of aluminum foil larger than the fillet and roll the corners up to make the foil into a "bowl." Place two pats of butter in the center. Then take one fillet, run it through the milk in a bowl, then dredge it through the flour. Shake off the excess flour and place the fillet, skin-side down, on the foil. Place a handful the diced vegetables in the center of the fillet and top with another pat of butter. Salt and pepper as desired. Place the foil bowl w/fillet on the grill and let cook for 4 minutes. Do not turn. After 4 minutes, watch the fillet to see if the meat is turning white. When the corners of the fillet curl up and the meat in the center flakes easily, it is done. Remove from heat and let sit for a couple of minutes because the butter will be very hot.