Fantastic shallow water bite at this prime spot in Slidell
The bream spawn is upon us here on the Northshore, and anglers are getting back to basics by turning to a rig that they grew up fishing with: worms under a cork. While the rivers and bayous are all producing bream in the shallows, Ray Miller of Madisonville is fishing in a landlocked lake simply known as White Kitchen.
White Kitchen has an interesting origin story. The area inherited its name from a popular restaurant that operated in the 1940s. After Hurricane Katrina flooded the entire low-lying swampy preserve, the water that remained formed a large lake. While it appears deep, the average depth is only about 5 feet, creating perfect conditions for bream habitat.
Miller has been taking advantage of the shallow water bite at White Kitchen and said the fishing should only get better in April.
“The bite has been a little slow with the cooler weather, but these 80s we’re seeing should do the trick,” Miller said during a recent trip that yielded over 80 bream, all measuring over 7.5 inches.
Setup
When fishing this pattern, Miller uses an ultralight set-up when targeting bream. For bait he uses nightcrawlers under a cork with a No. 6 cricket hook. The presentation is simple but deadly effective when targeting these broad-shouldered panfish. He methodically works shorelines, paying special attention to areas with hyacinth mats, fallen timber, or other structure that provide cover.
The temperature trigger
While the cold fronts that pass through in April are mild, Miller said it’s important to pay close attention to water temperature as it significantly impacts the bream bite. During cooler periods, the fish can develop lockjaw when temperatures drop below 60 degrees.
On days when the water temperature climbs to 62 degrees or higher, the bream feed more aggressively. The warmer water activates the bream’s metabolism, and combined with the spawn, this can lead to a one-after-another trip.
Miller has developed a unique indicator for when fishing conditions are prime at White Kitchen.
“When it gets warm enough and those gators start bellowing — that’s when it all starts happening,” he said.
This old-school barometer has proven reliable, as the alligators typically become more active when water temperatures reach the low 60s.
Shellcrackers in the shallows
Of the entire bream world, shellcrakers are particularly sought after by Louisiana anglers because of the fillet of meat they produce. When water levels are high at White Kitchen, Miller employs a specific strategy that consistently produces quality shellcrackers. Rather than casting 2 to 4 feet off the bank, he focuses his efforts directly against the shoreline.
“The water is high right now, and if you look back into the woods, you’ll see 50 feet of water back there,” Miller said. “These bream are back in there where they are protected.”
This pattern becomes particularly effective during spring when shellcrackers seek out shallow areas for spawning and feeding.
Miller’s most productive casts come when he drops the cork within a foot of the woodline.
“Sometimes you just have to try different things and the pattern will present itself to you,” Miller said. “Today, these fish are waiting in the woods, and the closer you get to the woods, the better.”
As the cold fronts become less frequent, Miller expects the bream bite at White Kitchen to strengthen considerably, with the bream spawn lasting until the first two weeks of May.
