Traditional Culture Encyclopedia - Weather forecast - How to fish without opening your mouth on the water?

How to fish without opening your mouth on the water?

The method of fishing without opening the water surface is as follows:

1. Water temperature: The optimum water temperature for tilapia fishing is 28 ~ 32℃. When the water temperature is lower than 28℃ but higher than 12℃ or higher than 32℃ but lower than 35℃, the feeding enthusiasm of tilapia gradually decreases, and it doesn't even open its mouth. When the water temperature is below 12℃, tilapia will freeze to death. At this time, it is necessary to change bait to catch other fish, or fishing rod when the water temperature is suitable.

2. Air pressure: The best air pressure for tilapia fishing is 990 ~ 1005 hectopascals. Judging from the changing trend of air pressure, we should try our best to fish in the weather where the air pressure rises suddenly or continuously. When the air pressure suddenly drops or shows a downward trend, tilapia's eating enthusiasm is low, and it doesn't even open its mouth. At this time, there is no other way but to close the rod. You can also try fishing in running water such as the water inlet.

3. Bait: general bait with liver or fishy smell is used for tilapia fishing, such as natural bait such as earthworm, red worm and wheat grain, and commercial bait such as fresh bait, giant bait, wild bait and storm bait. Especially when using commercial bait, factors such as taste type, atomization state, palatability and hook property must be considered, otherwise tilapia may not open its mouth to eat bait.

To sum up, it is necessary to find out the reason why tilapia does not open its mouth and deal with it symptomatically. For example, if the water temperature causes tilapia not to open its mouth, it is necessary to wait until the water temperature is suitable for fishing. When the air pressure is low or falling, tilapia can try to fish in running water such as water inlet. When tilapia does not open its mouth, it is necessary to adjust the taste, atomization, palatability and hook of the bait.