From The Daniel Island News

Fishing Report
Learn more about shrimping at the October Inshore Fishing Club meeting
By Greg Peralta
Sep 26, 2012 - 10:02:47 AM

Early Saturday morning, Dave (my brother), Elliott (my son) and I went to Bulls Bay for our first shrimp trip of the season. Even though the forecast was for a warm afternoon, the run from Buck Hall boat landing into the Bay was a bit chilly. If I had a jacket on the boat, I would have put it on.  Once on station, we set our poles adjacent to a channel in about two feet of water. Historically, shrimp use the channel to enter the Bay on the incoming tide. So with the tide beginning to rise, we felt pretty good about our chances. However, for some unknown reason, the massive schools of shrimp did not enter the Bay or used an alternate route. Shrimping was kind of slow, but Dave, Elliott and I did not mind. We were together and we were having fun. About mid-tide, our 48 quart cooler was just about full of large shrimp. We figured that was plenty and called it day.  
Shrimping is a great way to enjoy the beauty and bounty of the Lowcountry. It is also a great way to spend some quality time with your family and friends. If you would like to learn more about shrimping, you may want to attend the October meeting of the Daniel Island Inshore Fishing Club.  The meeting will provide a wealth of “how to” information about shrimping.  
While shrimping has been a bit off, fishing has been spot on. Water temperatures are now in the low eighty degree range and dropping. Redfish, Trout and Flounder are feeding aggressively in advance of winter. Live bait (finger mullet) and soft plastic lures are producing fish equally well. On a recent trip, I fished with finger mullet and my brother fished with a Z-Man FattyZ on a quarter ounce jig.  Both of us caught lots of fish and completed inshore slams. Most of our bites were near creeks that drain water over oyster bars on the falling tide.  
This time of year, catching is a pretty sure bet. However, deciding what to catch (fish or shrimp) may be a bit more challenging.
If you have any questions, please feel free to contact me at or (843) 224-0099

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