F
Fabian D
Guest
Ok im going to go fishing on imperial beach dock and i need to know how, what kind of bait, what kind of hook, etc.
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Imperial Beach Ca.? since you are a beginner you should use frozen anchovies cut in half but cut at an angle so you give a point to the tail half (look like its head) and a point to the head half (looks like a tail) use 1 - 2 ounces of weight and bronze baitholder hooks. Using only one half an anchovy at one time, put the hook through the vertebrae (close to the tail on the tail half and close to the gills on the head half) put it all the way through then turn the hook around and bring it back to and almost through the vertebrae a second time but not all the way through. you always want the hook tip closest to the open freshly cut flesh (exposed meat) that is where the fish will pick it up from and that is where the hook will be hiding. always cast up stream (into the direction the water is coming from) as it works back slowly to you keep taking up the line slack and don't set the rod down (never set the rod down when it has been casted with bait). Spotted bay bass, sand bass, small calico bass, halibut, turbot, perch, white sea bass and spot fin croaker are around, not to mention all the sharks that stack up and feed there by the tia juana river dump (the sleuths). When you feel any tick at all, (anything other than nothing) try to lift your weight off the bottom and take up all the slack stretching your leader to the mouth holding your bait and wait...... what is happening is the fish smelled the bait found it and is chewing on it. what happens next is key to understand. (this is real big info) when the rod tip jumps down toward the weight, the fish just got to the hook while chewing and the hook stuck him making him jerk his head back, right then that second, set the hook. I would use 10 -12 pound green trilene and about a twenty inch leader off the main line and fish on the bottom not suspended up off it. Have a great time and come back on Monday and tell us all how many of each you caught. (bass have to be 12", white sea bass have to be 28" and halibut have to be 22" to keep them)
Imperial Beach Ca.? since you are a beginner you should use frozen anchovies cut in half but cut at an angle so you give a point to the tail half (look like its head) and a point to the head half (looks like a tail) use 1 - 2 ounces of weight and bronze baitholder hooks. Using only one half an anchovy at one time, put the hook through the vertebrae (close to the tail on the tail half and close to the gills on the head half) put it all the way through then turn the hook around and bring it back to and almost through the vertebrae a second time but not all the way through. you always want the hook tip closest to the open freshly cut flesh (exposed meat) that is where the fish will pick it up from and that is where the hook will be hiding. always cast up stream (into the direction the water is coming from) as it works back slowly to you keep taking up the line slack and don't set the rod down (never set the rod down when it has been casted with bait). Spotted bay bass, sand bass, small calico bass, halibut, turbot, perch, white sea bass and spot fin croaker are around, not to mention all the sharks that stack up and feed there by the tia juana river dump (the sleuths). When you feel any tick at all, (anything other than nothing) try to lift your weight off the bottom and take up all the slack stretching your leader to the mouth holding your bait and wait...... what is happening is the fish smelled the bait found it and is chewing on it. what happens next is key to understand. (this is real big info) when the rod tip jumps down toward the weight, the fish just got to the hook while chewing and the hook stuck him making him jerk his head back, right then that second, set the hook. I would use 10 -12 pound green trilene and about a twenty inch leader off the main line and fish on the bottom not suspended up off it. Have a great time and come back on Monday and tell us all how many of each you caught. (bass have to be 12", white sea bass have to be 28" and halibut have to be 22" to keep them)