“It looks like it going to be perfect tomorrow,” the Cajun-accented voice on the telephone murmured conspiratorially. “It’s supposed to be a high of 55 degrees, a little bit of rain in the morning and then it clears up till late that night when it rains heavily with that front. The barometer will be falling.
On a gloomy February day, Jeff Bruhl was fishing waters he knew better than the chips in his truck windshield.
Pulling up to a big drain with a falling tide rushing out of it, Bruhl cast his red-shad worm to an old, massive cypress tree. He let the bullet weight pull the soft-plastic to the bottom and meticulously worked his worm, almost dragging it along with short hops.
“My name is Chadwick, and I’ll be your waiter for this evening,” the poor guy said, with an accent that was obviously not local. “Tonight’s special is grilled bay snapper, topped with crab meat and served with braised brussels sprouts.”
I say “poor-guy” only because we’d arrived at the ritzy restaurant in a party limo. The poor limo driver would know what I mean.
If you had to pick one month to turn your attention to crappie, February is it. And you'll find all you need to know to stack your freezer with tasty fillets.