Daniel Powell

A pair of California corbina bracketing a pair of guitarras (shovelnose guitarfish) will make for fine eating.

Saltwater: The full moon phase at the beginning of the week coupled with breezy conditions slowed the bite across the board for the fleet. That said, fishing was spotty for some trips yet still very good overall for anglers aboard full day to 2.5-day trips for yellowtail, bluefin, dorado, and yellowfin. Bluefin are showing up best in numbers and size about 30 miles southwest of San Clemente Island around the Cortez and Tanner banks. Yellowtail, yellowfin, and dorado are biting well at the 9-Mile Bank, Coronado Islands and south along the Baja coast. Much of the fleet heading that way is fishing an area 20 to 50 miles off the coast between Rosarito to Ensenada, including the 371, Upper Finger, Airplane, and Hidden banks.

Inshore, the La Jolla flats outside of the reserve from the north of the kelp beds to the canyon has been productive for a good grade of yellowtail and a few large white seabass and halibut for private boaters, half day trips, and kayakers. Sardines and squid fished near the bottom on a dropper loop or other weighted rig in 90 to 130 feet of water is working best for yellowtail are ranging from 15 to 35 pounds. Squid have been in their bellies, some about twice the size of the normal market squid one can find at the market, and indications are yellowtail are feeding in the lower portion of the water column. Yoyo irons in squid or scrambled egg colors will also get these fish biting, and early morning from first light to 10AM has been the best timeframe, which is often the case when squid are around.

For anglers fishing from the beach, surf perch, corbina, and rays have been common on bait including sand crabs, blood worms, clams, and cut sardines. There have been a lot of shovelnose guitarfish caught lately, as the species feeds in the warm shallows this time of year when baitfish are in close and sand crabs are prolific in the surf line and swash on the beach. Often, while feeding on sand crabs, one will see a corbina or ‘guitarra’ hanging on and seemingly nearly stranding as the swash recedes. These two species feed by flaring their gills while ‘blowing’ out and sucking up sand crabs that are a few inches deep in the sand. At the last second, they will turn and let the backwash carry them back into the sea.

When corbina, rays, and perch are feeding along the shore, sight-fishing the white water between the last surf and the sand can be productive, but I have found that getting your bait or lure out just behind the breakers works better. In observing from the kayak or better, from a pier, I have noticed a common pattern of species that feed in the surf. They tend to swim parallel to the beach in the clearer water behind the break, then dart in to feed during the larger waves in the set. This is due to turbulence in the shallows washing crabs up out of the sand, and the fish can access crabs higher in the swash for a longer period.

A surf rig, dropper loop, or Carolina rig works best with bait from the beach with hooks sized to the bait used, and enough weigh to cast just beyond the waves. Halibut, too, will feed in the surf, though lures like Lucky Craft, spoons, and scented grubs will get more action than bait. The better times to target species that feed in the surf line is during a two-hour window before and after high tide, with the top to middle span of the receding tide being best. Surf perch and corbina are excellent table fare with flaky white meat that works well fried whole, breaded and fried in strips for finger food or tacos, or prepared in ceviche being the most common methods. Though their appearance can be off-putting when considering eating your catch, guitarras, or shovelnose guitarfish, have two loins of meat that run from behind the head to the tail. They fight with stubborn runs and are very strong, making for a lot of fun on the light tackle usually used in the surf. Very popular south of the border, guitarfish meat texture and taste is similar to mako shark, and is usually cut into chunks and breaded and fried in tacos or sauteed in butter with lots of paprika.

Fish Plants: 9/6, Lake Poway, catfish (1,250), Santee Lakes, catfish (1,000)