Daughter Jessie and dad Mark Wilson from the St. Petersburg area with their very first harvest of the “white gold of the Gulf.”

The temperature of the air and water lately has still been on the high side. Water temp out there yesterday was 86 degrees. And, as you and everyone else knows, we sure have been getting our fair share of liquid sunshine. Making the grounds super soggy and saturated, I mean wet. I don’t know about you, but I’m ready for a little change and cool down in anticipation of my favorite time of year, fall.

The trout we’re catching are still being found in a little deeper water where they find more comfort than the shallower 88-degree water. Most of our trout have been caught on regular 1/8 oz. jigheads with plastics in white, or rootbeer color. It’s always good to have everybody start out with something different till you find out what the fish are wanting. Then it might be a good idea to have enough for everybody.

The other thing we’re catching ’em with is live pinfish under a Cajun Thunder popping cork with about a 3-foot leader. There’s also some cobes and sharks around that won’t let ya down as a catch too.

Redfish are still schooled up and found around the outer islands up and down the coast and around the spoil banks of Crystal River. The outer islands around the St. Martins Keys have been giving up some good catches, as well as around the islands near Mangrove point.

Favorite baits and tactics for these fish lately have been fresh cut mullet or live pinfish under a Cajun Thunder.

Don’t make your leader too long on this one, as you’ll take a chance of continually getting snagged up on the rock bottoms or oyster bars. You just need something long enough to keep it suspended off the bottom. Anchor a casting distance off your point and try to throw up tide near the designated area and a lot of times it will drift down the bank, working the whole area.

Of course, it never hurts to sweeten up the spot some before you cast your offering up there by tearing up a handful of shrimp and ringing the dinner bell.

The peak summertime school’s-out crowds — especially weekends — has diminished considerably out in the scallop flats. The good clients are still having great trips with getting some real quality size scallops to have a meal off of.

Capt. Rick Burns runs Reel Burns Charters out of Homosassa. He can be contacted at 352-201-6111 or visit his website at www.homosassafishingguide.com.

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