The Mackerel have definately arrived en mass and there has been an increase in the amount of Bass that are appearing, although some are too small to keep so they were returned for another time.  Many of the anglers returned home happy with a nice bag of fish.

Now that the weather is warming up it has made a notable difference to the sea temperature.  We now have a plentiful supply of live sandeels in our tanks and results of Bass caught on live sandeels has been very good in the last couple of weeks and Simon Delaney of Llanelli caught a  lovely 7lb Bass on peeler Crab.

Although the Mackerel are a little bit slow, we have more than made up in bags of Bass and good numbers of very good quality Dabs. This month we are also expecting a large number of big Tope to arrive along with the Mackerel. We have also caught nice size Turbot.

We had a very succesful Cod Fishing Season out of Swansea.
Although the season was over fairly shortly the quality of the Cod was much better in 2012 than of previous years. 90% of the Cod were between 7lb-11lb with fish up to 27lb taken from Swansea Bay.

With a mixed party of anglers from Glynneath and regulars Nant-y-Glo Scroungers June has proven to be an outstanding Bass Calendar Date. The Bass were elusive at first but persistence paid of, many of the fish were returned, the anglers went home happy, with a good bag of fish.

Bass fishing started off slow, but now catches have improved and we have boated good numbers up to 7 lb mark with most of the fish falling to live sandeels.

Black Bream have made a good appearance and our best catch was 70 Bream for “Llynfi Coach House” S.A.C. Maesteg. Bream have been of a good size with the best specimen topping 3 lb.
  Bull-Huss are plentiful with one party taking 22 up to 15 lb 4 oz. Mackerel are in plentiful supply.

Stephen Jones and fellow Scarlets players booked their second trip aboard Panther, they were joined by Rhys Llewellyn of “Fishing Wales”. They had a fantastic day and caught plenty of fish, many being returned alive.

Later that evening Mike the Chef at the “George Hotel” in Burry Port laid on a banquet, where he served up the actual fish caught on the day.

What a perfect end to a perfect day.