Texas Fish Report

Lake Skinner Fishing Report


by Lake Skinner Marina Staff
12-16-2019
(951) 926-8515
Website

The water temperature is around 65 degrees. Next Stock of Trout will be December 18th, 2019, 600 pounds.

Striper: Low-Medium Action: Striper action has still been a little slower this week. People have been getting a few on baits like Vision 110’s and other jerk baits..

Blue Gill: Low Action: Not many blue gills reported, although the lake is known for our large panfish..

Catfish: Low Action: Chicken liver has been the most productive bait as always.. a few full stringers came out this week..

Large Mouth: Medium Action: Largemouth over around ramp 1, north shore, and along the reeds and tullies. Try catching them on purple and green robo worms and night crawlers.

Trout: Medium Action: Mice tails and mini jigs can be extremely effective!

Carp: Medium Action: Huge & Plenty of Carp!



< Previous Report Next Report >




More Reports

Lake Skinner Fishing Report
 Lake Skinner
12-9-2019
Lake Skinner Marina hours are 6 a.m. – 4 p. m The water temperature is 66-67 degrees... Last Stock of Trout was December 4th from the county but on Friday the 6th we were surprised to see another trout truck pull up to plant some more through the state.. The next trout stock will be Wednesday December 8, 2019.. Striper: Medium Action: Striper action staying pretty consistent with decent numbers of fish although a few especially large ones were caught this week........ Read More

Lake Skinner Fishing Report
 Lake Skinner
12-2-2019
The water temperature is 66-68 degrees.. Striper: Medium Action: Still plenty of shad in the east end.. most success coming to anglers who take the time to make bait then drop it back down.. Some topwater action to be had in the early morning as well.  Blue Gill: Low Action:  mini jigs tipped with mealworms or crickets always work the best throughout the lake.. Catfish: Medium Action: Chicken liver or anchovies brought some success this week near Ramp 2... Large Mouth: Medium Action: As...... Read More