White Water Blog
Summer's Mixed Bag - Blast on the Bays
No doubt the thrill of targeting cow stripers, gorilla blues, doormat fluke and offshore brutes like tuna and sharks reign supreme among local sharpies. Still, there’s just something very enjoyable about the relaxing and simplistic nature of mixed-bag bottom fishing in our local bays.- Bryce Poyer
Up Your Game for Summer Bigmouths
It can be tough to squeeze in some freshwater bass fishing during the summer months with saltwater action in full stride. Still, a couple of days on the pond are a fun way to refresh, fish without taking a beating, and squeeze in a few trips that don’t take up the entire day.- Bryce Poyer
Hit Shinnecock Canal for a Summer Mixed Bag
Perhaps no place on Long Island is as associated with summertime shore fishing success than is the Shinnecock Canal in Hampton Bays. Those of you with a little gray behind the ears may remember this location as a premiere destination for catching winter flounder in the 1970’s, tiderunner weakfish through the 1980’s and keeper fluke during the 1990’s and early 2000s.
- Bryce Poyer
Bring On The Spring Bite
It sure seemed as if spring was a long time coming this year but now the action has busted wide open. Where are you pointing the bow on your initial trips and which species will you target? Come on, now, you’ve had all winter to think about it so this should be an easy one. Will it be fluke, porgies, stripers or weakfish? These players, it would seem, will be the logical best bets for the spring season.- Bryce Poyer
Welcome Back Peconic Bay Weaks
It had been a while since there was a decent run of weakfish in the waters of Peconic Bay, but the last two years witnessed a fairly solid run of fish set up during May, with action lasting well into June and then picking up again slightly for the fall.- Bryce Poyer
Hoping For An East End Squid Run
Squid have a large following along Long Island’s saltwater faithful. To a large degree that’s because these ten-armed, soft-skinned mollusks make such tasty treats when fried, sautéed, barbecued or even pan-seared and added to salads.- Bryce Poyer
