What's Biting

0–39 Slow40–59 Fair60–79 Good80+ Great

Fetching Live Conditions...

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Key factors

Bite score trend

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Tackle recommendations

Key factors

Bite score trend

Get full report

Tackle recommendations

Key factors

Bite score trend

Get full report

Tackle recommendations

Key factors

Bite score trend

Get full report

Tackle recommendations

Key factors

Bite score trend

Get full report

Tackle recommendations

Key factors

Bite score trend

Get full report

Tackle recommendations

Key factors

Bite score trend

Get full report

Tackle recommendations

Key factors

Bite score trend

Get full report

Tackle recommendations

Key factors

Bite score trend

Get full report

Tackle recommendations

SEE ALL SPECIES

What's Biting

0–39 Slow40–59 Fair60–79 Good80+ Great

Spot

Conditions: typical

Key factors

Water temp is 76°F (ideal), the tide is outgoing (ideal), and pressure is 1016 hPa (ideal).

By 3 AM: the tide reaches low slack, no longer helping the bite.
By 5 AM: this fish's peak activity hours kick in.

Bite score trend

Best: 5:00 AM – 9:00 AM

Tackle recommendations

Red drum

Conditions: typical

Key factors

Water temp is 76°F (ideal) and the tide is outgoing (ideal), though current (poor).

By 3 AM: the tide reaches low slack, no longer helping the bite.
By 5 AM: this fish's peak activity hours kick in.

Bite score trend

Best: 5:00 PM – 9:00 PM

Tackle recommendations

Southern kingfish

Conditions: typical

Key factors

Water temp is 76°F (ideal) and the tide is outgoing (ideal), though current (poor).

By 3 AM: the tide reaches low slack, no longer helping the bite.
By 6 AM: this fish's peak activity hours kick in.

Bite score trend

Best: 6:00 AM – 9:00 AM

Tackle recommendations

Bluefish

Conditions: typical

Key factors

Water temp is 76°F (ideal) and the tide is outgoing (ideal), though current (poor).

By 1 AM: the tide turns outgoing, still favorable, just off its best.
Why 5 PM – 9 PM wins: current (ideal), and this fish's peak activity hours kick in.

Bite score trend

Best: 5:00 PM – 9:00 PM

Tackle recommendations

Spotted seatrout

Conditions: typical

Key factors

Water temp is 76°F (ideal) and the tide is outgoing (ideal), though current (poor).

By 1 AM: the tide turns outgoing, still favorable, just off its best.
Why 5 PM – 9 PM wins: this fish's peak activity hours kick in.

Bite score trend

Best: 5:00 PM – 9:00 PM

Tackle recommendations

Southern flounder

Conditions: good

Key factors

Water temp is 76°F (ideal), the tide is outgoing (ideal), and water clarity is 9 NTU (ideal).

By 3 AM: the tide reaches low slack, starting to work against the bite.
By 5 AM: this fish's peak activity hours kick in.
You're already in the best stretch; scores ease off after 2 AM.

Bite score trend

Best: 9:00 PM – 2:00 AM

Tackle recommendations

Atlantic croaker

Conditions: favorable

Key factors

Water temp is 76°F (ideal) and the tide is outgoing (ideal), though current (poor).

By 3 AM: the tide reaches low slack, no longer helping the bite.
By 4 AM: this fish's prime hours start to taper off.
You're already in the best stretch; scores ease off after 3 AM.

Bite score trend

Best: 10:00 PM – 3:00 AM

Tackle recommendations

Spanish mackerel

Conditions: typical

Key factors

Water temp is 76°F (ideal), water clarity is 9 NTU (ideal), and the tide is outgoing (ideal).

By 3 AM: the tide reaches low slack, a real drag on the bite.
Why 5 PM – 9 PM wins: current (ideal), and this fish's peak activity hours kick in.

Bite score trend

Best: 5:00 PM – 9:00 PM

Tackle recommendations

Black drum

Conditions: good

Key factors

Water temp is 76°F (ideal) and the tide is outgoing (ideal), though current (poor).

By 3 AM: the tide reaches low slack, no longer helping the bite.

Bite score trend

Best: 4:00 AM – 9:00 AM

Tackle recommendations

As an Amazon Associate, Karp earns from qualifying purchases. Tackle recommendations are AI generated; AI can make mistakes. Regulations are quoted from the regulator's own documents (linked on each card); confirm with the official source before you keep a fish.

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