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Tag: scallops

Tips For Successful Scalloping During Rainy Season on Florida’s Big Bend, 2015

by on Aug.17, 2015, under Keaton Beach to Fenholloway, Ozello to Crystal River, Port St. Joe, Mexico Beach and St. Joseph Bay, Steinhatchee

In the late summer, water visibility can hinder and slow the harvest of bay scallops.  This year, they’re plentiful along our big Bend coastline, but are often hard to see.

You may not catch thousands of scallops in murky water, but if you work hard, you'll come home with a nice dinner!

You may not catch thousands of scallops in murky water, but if you work hard, you’ll come home with a nice dinner!

We’ve had more than our fair share of rain on the Big Bend, too. Mornings have been calm, but with high humidity and high air temperatures, thunderstorms have been building up every afternoon. Usually they form on shore, but some can eventually drift off the coast in the late afternoon, depending on the strength of the east coast sea breezes. What that means for you, the scalloper, is that you need to take your trips early, watch the radar (use the Weather Bug app on your smartphone!), and try to get back to port by mid-afternoon at the latest.

Snorkeling for bay scallops is a fun, family adventure!

Snorkeling for bay scallops is a fun, family adventure!

Despite the amount of rainwater we’ve seen in ditches and pastures miles from the coast, the visibility of the Gulf waters isn’t as bad as I expected.   Scallopers north of Steinhatchee and Keaton Beach are doing well, especially off Piney Point and off Dekle Beach.  The only thing I can’t predict is just how long the visibility will be good. It usually takes several weeks for the leaching cycle to complete.

Don't let thunderstorms like this one come between you and your home port!

Don’t let thunderstorms like this one come between you and your home port!



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Grab your mask and summon your adventurous spirit! Join us under the sea as we search for the elusive bay scallop in Charlotte Harbor! But don’t wait too late — space is limited!

by on Jun.27, 2014, under Ft. Myers, Sanibel and Captiva, Middle Charlotte Harbor, Upper Charlotte Harbor

Saturday, July 26, 2014
9 am-2 pm
Calling Volunteer Boaters and Snorkelers!
Approximately 40 boats and up to 150 snorkelers are needed!
Join us in a resource monitoring program to document the health and status of bay scallop populations by snorkeling and looking for scallops in select areas.

This is a **No Harvest** event.

We are recruiting:
Volunteers with shallow draft boats. Canoes and kayaks are also welcome. Please let us know if you can take additional snorkelers on your boat. And please bring a dive flag if you have one.
Snorkelers without boats are welcome; however, boat spaces are limited.
Volunteers need to bring sunscreen, a mask, snorkel and gloves, and be able to snorkel/swim 50 meters (about 150 feet). Fins/weight belt are optional.

Scallop searchers will meet at Gasparilla Marina to receive survey equipment and instructions for the monitoring event. Lunch will be provided once you return to shore.

Reservations are required to participate in the event and space is limited so reserve your spot today!

Registration and More Information
Contact the Organizer | 941-764-4346 | UF/IFAS Charlotte Co. Extension on Facebook

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Looking For A Simply Devilish Summer Dinner?–Try Scallops Fra Diavolo

by on Jun.24, 2014, under Recipes and Food

Summer means one thing on Florida’s Big Bend—recreational scallop season.  The general madness that comes with crowded marinas, boat ramps and waterways from Bayport to St. Marks bothers lots of folks, but I’ve learned to take all of that in stride and to focus on the dinner table.

Snorkeling for scallops is lots of fun, but coming home tired and waterlogged never puts me in the mood to cook.  Luckily, shucked scallops fare well in the freezer for a few weeks, so tucking a few limits away isn’t a bad idea.  Bite for tender bite, there’s no product of the Gulf tastier than a freshly shucked sea scallop.  And while the adductor muscles are great raw, right out of the shell, most folks would rather have them cooked.

My traditional “down home” method of scallop preparation involves a light dusting of flour and frying in butter.  But here’s a simple upscale recipe for scallops in a spicy tomato sauce with pasta that’s more fit for a hot date than a hot night at the fish camp.

Scallops Fra Diavolo

4 tbs. olive oil

6 cloves fresh garlic, crushed

1 28-ounce can crushed San Marzano tomatoes

1 tsp. sea salt

1 tsp. sugar

Crushed red pepper flakes, the “devil’s touch”

1-pound (product of a 2-gallon personal limit) scallops, shucked and patted dry with

paper towels

1-pound linguine or fettuccine pasta

Chopped Italian parsley or basil (as garnish)

In a large saucepan, heat 2 tablespoons of the olive oil and add the garlic.  When the garlic begins to sizzle, add the tomatoes.  Add the salt and sugar and bring to a boil.  Finally, add the crushed red pepper.  Start with a teaspoon, but depending on your tolerance for heat, more may be required.  Then simmer for about 30 minutes, stirring occasionally.

While the sauce is simmering, bring a large pot of salted water to a boil, and then cook the pasta for 8 to 10-minutes.  Don’t overcook the pasta, draining it to a colander when it’s still slightly chewy, or al dente.

When you add the pasta to the water, heat the remaining oil over high heat in a skillet and sear the scallops, taking care not to overcook them (into the consistency of rubber pencil erasers).  One or twominutes should do the trick.  Add the scallops to the sauce and simmer another minute or two.

Spoon the sauce over the pasta and garnish with parsley or basil.  Serve with a chunk of crusty bread and a nice white wine.  (Serves 4)

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Scalloping 101

by on Feb.13, 2014, under CAPT. TOMMY'S BOOK SIGNINGS, TALKS, TRAVELS, Recipes and Food

Anna Patterson, Chiefland Watermelon Queen, with a fresh-caught bag of scallops.

Recently, someone asked me if I could “teach him how to catch scallops”.   A more understandable request would have been asking me how to safely operate a boat in crowded waters, review with them the FWC’s rules and regulations regarding scalloping—or even show them how to clean and cook the tasty critters.  In a nutshell (or a scallop shell, for that matter), scalloping isn’t difficult, but there are a few basic things to know before you head out searching for them this summer.

Florida’s 2014 recreational scallop season begins on June 28 and lasts until September 24.  You may scallop in waters from the Hernando/Pasco County line, at the southern end of the Big Bend, to the Mexico Beach Canal, west of Cape San Blas.  Your catch must be landed, cleaned or intact, at ports within these boundaries.  Simply put, don’t run north from Hudson, in Pasco County, to the waters off Hernando Beach, catch a limit of scallops, and then land them back in Hudson.  The FWC knows all the tricks!  There are no size limits that apply to scallops, but there are bag limits.  Anglers may keep two gallons of unshucked scallops each (1 pint shucked), up to a boat limit of ten gallons (1/2-gallon shucked).  A shucked two-gallon limit works out to about a pint of those small white morsels which are actually the muscles that allow the scallop to open and close its shell.  Other rules that apply include the need for a recreational saltwater fishing license for everyone participating who would normally need a license, and a dive flag requirement for letting other boaters know you’ve got divers in the water.  It’s probably a good idea, even for scalloping veterans, to carefully review the rules and regulations, found online at: www.myfwc.com/RULESANDREGS/Saltwater_Regulations_bayscallops.htm

Bay scallops can be found all along the Gulf coast of Florida, including some areas that are well outside the harvest boundaries.  In fact, there have even been sightings of scallops in Tampa Bay in recent summers.  While scallops are likely to be found Gulf-wide at depths that are not practical for harvest by hand or with a dip net, it’s certain that what attracts them towards shore in certain areas, to spawn, is a combination of water salinity and clarity.  In some areas where darker water is the norm, particularly Yankeetown, Cedar Key, Suwannee and much of Apalachicola Bay, scalloping isn’t considered a worthwhile effort.   On the other hand, at Hernando Beach, Bayport, Homosassa, Steinhatchee, Keaton Beach, St. Marks, Lanark Village, Port St. Joe and Mexico Beach, coastal economies rely on visiting scallopers to make up for slow times and cold winters.  And to confuse matters, any of the places within the boundaries might have ‘off-and-on’ scallop harvests, depending upon rainfall, tropical storms or even abnormal river flows.

If you’re new to scalloping you might skip the first week of July—for a couple of good reasons.  First, despite attempts by many marinas and editorial outlets to have their spies (usually local fishing guides) pinpoint the largest concentration of scallops, the best information normally follows a week or two of the actual harvest.  You’ll find that you’ll do a lot less running around once the best area is found.    Word travels fast and a simple visual scan of the horizon will quickly spot the ‘fleet’ anchored over the best areas.  And second, the first weekend of scallop season is usually the 4th of July weekend and a time when partying (on and off the water) sometimes trumps safety and good common sense.

However, if your Type-A personality requires that you be the first on the water on the first day of the season, keep in mind that scallops are likely to be found near the grassy edges of sandy potholes, and that they tend to come to the top of the grass when the sun’s shining brightly.  Early risers should consider using the rosy dawn to catch a close-to-shore gator trout or redfish, and then wait for the sun to get high into the sky before undertaking the search for scallops.  Start your scallop hunt by running your boat at idle speed in water that’s three to four feet deep, using polarized sunglasses or a 5-gallon bucket fitted with a clear bottom to carefully scan the bottom.  Once you see reasonable numbers of scallops nestled in the grass, anchor up, hoist your mandatory dive flag, and get your crew overboard.

Safety is always a consideration for boaters and fishermen, and scallop season demands special attention and awareness.  It’s important to recognize that you, or others around you, may not be regular boaters or snorkelers, and may not be accustomed to motoring a boat or diving in what are likely to be crowded waters.  Accidents, sometimes tragic, during scalloping season can be avoided by motoring at idle speed within 300-feet of boats flying dive flags or of swimmers and snorkelers.  In recent years, many local marinas have been selling and making recommendations that individual snorkelers tow dive-flagged buoys.  This is not a requirement, but certainly a great idea.   Make sure, too, that your boat’s operator remains alert and tuned-in to his or her task.  Even the slightest distraction, including casual conversation, can be disastrous, so let them concentrate on getting everyone out and back safely.  And while some in your party may wish to partake of an adult beverage while scalloping, boat operators should UNDER NO CIRCUMSTANCES participate, remembering that the FWC and local authorities frown heavily on boating under the influence.  Scallop season also coincides with Florida’s thunderstorm season, and maintaining a visual ‘weather watch’ (or an ear tuned to the WX channel on your VHF radio) is a good practice.  Also, avoid making a decision to run home too late, as some narrow channels and boat ramps get pretty crowded as storms force boats back to port.

In-the-water ‘essentials’ for recreational scallopers are snorkels, masks, swim fins, plus mesh bags for gathering your harvest.  Most folks simply swim along the surface in the clear summer water and dive down only when a scallop is spotted.  Depending on the bottom, you’ll likely see some scallops ‘face up’, looking at you with a row of brilliant blue eyes around the slightly opened shell.  Others will be lying flat, with either the light or dark side of their shell facing upwards.  It doesn’t take much practice to learn to spot them like a pro, and even the kids will become experts after just a few minutes.  If the water’s not in its usual gin-clear state, you may have to dive down and skim the grass tops, swimming into the current, to get a better view of the scallops.   Most scallopers simply pick up their catch bare-handed, but many prefer scooping with small bait nets.  Scallops don’t bite, but will sometimes try to flutter away from an incoming human hand and a net sometimes makes the gathering easier.  Once caught and measured in a bucket, put your catch under ice immediately.  This not only keeps them fresh but also makes the scallops open up for easier cleaning later.

Cleaning a catch of scallops is not nearly as much fun as gathering them.  The ‘goodie’ in a scallop is the white adductor muscle, and the rest of the bivalve critter is discarded.  Scallops, even those iced on board, should be cleaned quickly to ensure freshness.   Some scallopers clean the catch on their boat, but care needs to be taken to not throw the offal (guts and shells) into the water while snorkelers are about, as there have been instances of sharks being attracted to a ‘scallop chum line’.  Cleaning scallops isn’t difficult and simple tools like oyster knives, sharpened tablespoons and garden gloves speed the messy job.  Ashore, most marinas have good stand-up cleaning tables, and some even have professional scallop cleaners standing by who will, for a more-than-reasonable fee, clean, rinse and bag your catch.

So, what’s the big deal about scallops and scalloping on Florida’s Gulf coast?  First, and foremost, if you’ve never eaten a Florida bay scallop, you’ve never really eaten a scallop.  Those bagged, frozen imports from South America that are regularly found in fish markets can’t compare in terms of taste, and store-bought ‘sea scallops’, though bigger, are often textured much like overcooked pork chops.  Our bay scallops are small, tender and best eaten the day they’re caught.  Preparation can range from sautéing in butter and garlic (served over pasta) to deep frying–just be sure not to overcook them.  Actually, they’re pretty darned good right out of the shell, raw, or as the basis for a simple lime and hot-pepper ceviche.   And second, eating your scallops is only half the fun.  A summertime scalloping trip to Florida’s Big Bend coast is an excellent opportunity to get family and friends—even the ‘Moms’– together for a fun day on the water!

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Scalloping and Fishing Report, Steinhatchee, FL, July 8, 2013

by on Jul.08, 2013, under Horseshoe Beach, Steinhatchee

Anglers and scallopers hoping to be on the water at Steinhatchee during the 2013 July 4 holiday weekend were met by rain squalls on both Thursday and Friday.  However, by Saturday the humidity fell,  the skies (and the water) cleared, and limits of bay scallops, sea trout and redfish were seen at the cleaning table at the Sea Hag Marina as early as 11AM.

Don't want to clean your catch? See the "scallop cleaning crew" at the Sea Hag Marina in Steinhatchee.

As is usually the case during the early days of the recreational bay scallop season, snorkelers find that they often have to move around to find concentrations of the tasty bivalves.  Several areas within easy reach from the mouth of the river are considered “trustworthy” and those were the sites of huge gatherings of boats flying dive flags.

To the north, the grass flats near the Big Grass Island bird rack were busy.  This area is about 9 miles northwest of the Steinhatchee #1 marker.  Here, reports for the past weekend  were of better catches in the deeper cuts, with the scallops on the small size, with smaller muscles.  Water clarity was good, depending on the tidal flow.  The weekend’s pre-new moon tides were strong, and did affect water clarity.  The upcoming weekend’s neap tides will be slower, making sighting your prey easier.

To the south of Steinhatchee, there were three areas that attracted scallopers this past weekend.  Most popular was the area of grassy flats north of the Pepperfish Keys.  The run to Pepperfish is about 9 miles from either Steinhatchee or Horseshoe Beach.  This past weekend, snorkelers reported “hundreds” of boats in this area.  Other options for Steinhatchee scallopers are the areas off Rocky Creek or Hardy Point, just south of the river mouth.  At the southern spots, scallops seemed to be larger and more mature, with a higher yield of meat. The waters to the south were more clear and than those to the north.

For a detailed story on scalloping, please see:  Bay Scallops–The Gulf of Mexico’s Tastiest Treat.

Scallopers don’t usually get very close to shore, so anglers targeting reds and seatrout have lots of shoreline all to themselves.  Capt. Rick Davidson and I fished the weekend, and found the fish hungry and eager to eat topwater lures.  Floating grass was an issue in some areas, but the best bite seemed to be in  shallow water (1 to 2- feet), right along the grass, at the bottom of the tide, after the grass had washed away from shore.

Capt. Rick Davidson with a nice mid-summer redfish.

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2013 Scallop and Redfish Update and Report from Capt. Rick Burns, Homosassa and Crystal River

by on Jun.28, 2013, under Chassahowitzka and Homosassa, Ozello to Crystal River

Last week saw some nice catches of redfish come to the table. Matter of fact, the red fishing has been so good lately that I’m not even concentrating on the trout. The trout as of late have really eluded some anglers. I feel they’ve moved out into deeper depths and are more scattered right now. Best bet for them is to try some near shore rock piles in the 8’ to 12’ range. At the same time you’re liable to catch and hook up with some seabass, mackerel and grouper while trying for the trout.
However, for the reds it’s all about skinny water. We’re going to have some good tides this week so concentrate on a good incoming. Work and troll your mangrove islands and banks. Cut bait works well under a cork, but sometimes you end up barking up the sharks. And there have been a lot of small ones lately. For artificial fun, we’ve been throwing ¼ oz. gold spoons.  Also, what has been tearing them up is the fairly new plastic bait put out by “Saltwater Assassin”. It’s called the “DIE DAPPER”. The color of choice lately has been what’s called “hot chicken”. One thing that’s nice about these is you can rig them with either a jighead or a weedless hook, making them deadly around the rocky areas that reds love to hang in.
Remember to book your scallop trip if you wanna have some real fun. Governor Scott opened it up 2 days early, and we’re already in full swing. The scallops are very plentiful and I know we’re going to have an awesome season!

rick burns <reelburnis2001@yahoo.com>


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Crystal River/Homosassa Fishing and Scalloping Report, 8/11/12, from Capt. William Toney

by on Aug.16, 2012, under Chassahowitzka and Homosassa, Ozello to Crystal River

With the last month of real summer ahead of us, the heat has me in the water as much as I’m fishing from the surface of it. Most of my trips this month are half fishing and half scalloping. The scallops are holding their own, it’s like an invasion of some sort with the folks in the water going as hard as they can but the scallops just keep coming. The weekends are still on the crowded side, but school started in Citrus county so the week days are becoming very pleasant. The best area is north west of the St. Martins Keys, just look for the big patch of boats if it’s on the weekend and if it’s a week day just look for the boat or maybe two.
Redfish are the catch of the month and the incoming high tide is the best time to catch them. Most any west facing point on the outside set of keys, holds the possibility of redfish being there. Some of the more popular areas are the Spoil Banks and St. Martins Keys. Live pinfish, shrimp or cut mullet make good bait but to search for redfish without having to re-bait every cast try a MirrOlure LiL’ John scented soft plastic or a 1/4 oz. Eppinger Rex gold spoon.
The near shore rock piles have a big variety of fish on them right now. Key west grunts, mangrove snapper, sea bass, spanish mackerel, flounder and sea trout are near and around most all the rocks and other structure in 8’ to 14’ of water. For the flounder I like to use a D.O.A. 3” shrimp with a 1/8 oz. jig and cast it to the sandy bottom around the rock then bounce it very slowly back to the boat. Flounder like to lay in the sand around the rocks to ambush the bait fish that seek refuge in and around the rock. If you head out to the rocks I suggest going early to avoid those afternoon thunder storms. High incoming tide this weekend will be in the afternoon.

Capt. William Toney

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Awesome Fishing & Scalloping Action! Crystal River/Homosassa Report, 8/3/12, from Capt. Kyle Messier

by on Aug.03, 2012, under Chassahowitzka and Homosassa, Ozello to Crystal River

Did I mention that I Love Scallop Season!!!!

You just have to love the Nature Coast this time of year. With beautiful sunny days, crystal clear water, great scalloping and even better fishing to look forward to now is a great time to plan a trip to the Nature Coast. August is typically a month entrenched in the heart of the summer, but with the recent AM/PM rains everyday leading to cooler temperatures, many of our days have been quiet pleasant especially with the presence of the sea breezes.

One of the highlights of our Nature Coast Action at the moment is the continued success of our 2012 scallop season. If you haven’t heard by now the Crystal River and Homosassa areas have the clearest and most productive scalloping grounds in the state as we speak. With the early rains of July truly affecting other normally successful scalloping grounds (Steinahatchee and Keaton Beach) the crystal clear waters of the Crystal River have become staging grounds for scallopers from all over the state. With a majority of the best scalloping action occurring around the crystal clear waters surrounding the Gomez Rocks and Rock Island channel area, Scallopers have been rewarded with great sights, viability and loads of scallops.

Another added bonus along the inshore waters along the Nature Coast is the Fantastic Redfish and Giant Black Drum Action that is occurring with in sight of many of the same flats where we scallop. Historically, Redfishing during the month of August can be phenomenal to say the least. With a majority of these fish feeding like crazy before they head offshore to spawn, banner days are here to stay over the next few months. Since most of these healthy Redfish are well over the 27” slot limit larger baits are a must to be successful this time of year. Live pinfish, cut mullet, ladyfish and lizard fish have provided my anglers with the most amount of success.

• A key this time of year is to bring enough bait just encase you need to chum. Chumming is an effective method of baiting large schools of fish that may be a little finicky to say the least. Cut pinfish, threadfin herring, sardines and crabs make great chum.

A true angling opportunity to look forward to that is limited to the waters on or around the Crystal River area is the targeting of the Giant Black Drum that roam our extreme shallow flats. With most of our waters featuring a plethora of oyster bars, rock flats and coral bottom huge schools of Black Drum migrate on these flats to forage for crabs, shrimp, small bait fish and any other food source that is readily available. With most of these fish ranging from 20-60lbs this time of year, this a great piece of action to look forward to this time of year.

So if you’ve ever been interested in enjoying the best of the Nature Coast now is a great time to think about planning a trip. With the Nature Coast featuring some of the best scalloping and fishing action in the state of Florida, why not plan a trip to the Crystal River/Homosassa area to get your outdoor fix in.

Capt. Kyle Messier
(352) 634-4002

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Big Bend Tour, August 1, 2012–Suwannee, Horseshoe Beach, Shired Island and Steinhatchee

by on Aug.01, 2012, under Horseshoe Beach, Steinhatchee, Suwannee

I took a few extra hours the other day to visit the coastal Florida Big Bend towns of Suwannee and Horseshoe Beach, while on the way to Steinhatchee.  These are a couple of my favorite spots, but now that my boat’s stored at the Sea Hag Marina in Steinhatchee, I don’t seem to get there as often as I’d like.  And it’s not a short trip if you leave Fanning Springs, go to Suwannee, then return to Old Town, travel up to Cross City and drive the 20-plus miles to Horseshoe Beach.  And then it’s a 20-mile trip back to Cross City and about another 15 to “downtown” Steinhatchee!  So, if you want to see these places in one day–plan a full day.  If you measure the distance from one to the another on a nautical chart, they’re pretty close.   But by car–it’s a different story.

Anyway, my main reason for visiting Suwannee was to scout a location for an upcoming Sportsman’s Kitchen column in Florida Sportsman magazine.  And I’d also heard that the Salt Creek Restaurant had taken up temporary residence at Suwannee Marina.  A recent fire had destroyed the old facility.  I ran into long-time guide Capt. Butch Tharpe (352-542-9376) at the marina and he filled me in over a glass of sweet tea.  Yes, the old restaurant was destroyed, and Suwannee Marina owner Allen Clark had graciously offered the use of the marina’s kitchen and restaurant space until the restaurant was rebuilt.  Butch seemed to think that it would be completed around Labor Day.  Salt Creek will be serving their usual great food on Thursday, Friday and Saturday nights, as well as Sunday lunch.

Instead of making the whole 24 mile trip back to Old Town plus the 9 miles to Cross City and then the 20 miles to Horseshoe Beach, I decided to take the old Dixie Main Line Road that crosses from Suwannee to the Shired Island Road, cutting lots of miles off the trip.   That also gave me an excuse to drive out to Shired Island and see the state of the boat ramp there.  The 8-plus mile Dixie Main Line is an old logging rail line that’s been graded. It crosses the headwaters of Johnson and Sanders creeks, which eventually enter the Gulf at Pine Island, south of Shired Island.  While there was no standing water on the gravel and dirt road, the roadsides were flooded with amber-colored water.  This gave me a reason to estimate that it’s going to take several more weeks for all the water to leach through the leaves and finally reach the Gulf.  It’s going to be a “brown water August” on parts of our Big Bend.   The recently-built boat ramp at Shired Island was busy and several folks were wading in the creek mouth.  I’m not sure what they caught, but the waders probably had equal access on the rapidly falling tide.  Shired’s mouth is shallow and can be treacherous if you don’t take time to explore.

Horseshore Beach was busy, as I’d expected.  It attracts lots of scallopers who make the easy run up to the Pepperfish Keys, where most of the scallops have been found so far this season.  I had a chance to visit with Jimmy Butler of Compass Realty and get a look at his rental offerings.  He has t a whole range of really nice places to rent, including condos with dockage on the canal.  I also had a chance to talk with Capt. Gary Patterson, who runs Horseshoe Beach Marina.  They’ve been busy, and Gary reports that there are still lots of RV spaces available for rent.  And despite the scalloping crowds, folks need to remember that Horseshoe Beach is convenient to some good offshore fishing, and that the oyster bars and backwater of Horseshoe Cove are hard to beat when it comes to catching seatrout and redfish.

Steinhatchee was bustling, as it always is during recreational scalloping season.  By the time I arrived restaurants were busy, and the Sea Hag was putting away the fleet of rental boats.  Most of the scallopers had run south towards Pepperfish Keys (between Steinhatchee and Horseshoe Beach), finding the water murky and dark from the runoff of Tropical Storm Debbie, that had come ashore a full 5 weeks earlier.  And the big mid-day high tide didn’t help.  This next weekend’s mid-day low tide should prove better.  I also found out that some seasoned scallopers hadn’t followed the “fleet” and had found some clear (but stained) water and lots of scallops northwest of Big Grass Island.    My advice is to head northwest, stopping every so often to take a look over the side of your boat.  Then, if the water’s clear, put a couple of divers overboard and hope for the best.  I’d sure head that way this coming weekend!

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Cedar Key Fishing Report, 7/30/12, Capt. Jimbo Keith

by on Jul.31, 2012, under Cedar Key

Hey folks there is finally a Red fish bite going on in our area worth talking about. They seem to be slowly starting to school up on the oyster bar points around the islands. The key is to find the points that have bait on them.  Find the bait and you’ll find the Reds.
We had some news of a few Scallops being found on the shallow flats around Snake key in 1 to 3 feet of water.
The Trout bite has slowed a little because of the warm water temperatures. Most have moved to the deeper grass off shore but  there are still a few in close. Good luck out there and we’ll see you on the water.
Capt.Jimbo Keith
Saltwater Assassin Fishing Charters

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