Recent rain has improved mud crab catches - the smaller creeks and tributaries around Jumpinpin have been the most productive, but it's worth having pots in over the next few weeks.
Whiting and flathead are the stable catch in all estuary waters. There's also been a few chopper tailor, mangrove jack and trevally for those using lures.
At Jumpinpin the boat traffic has kept the better quality fish in the deeper water, with the better catches coming from the sandy channels around Tabby Island, the back of Short Island, the banks along South Stradbroke opposite Crusoe Island and in the Logan River at Ageston Sands.
There's also been a few early season prawns in deep holes in both the Pine and Caboolture rivers, and the odd catch in the Logan River and upper Albert River this week.
Bull sharks have been caught in some of the deeper stretches in the Logan River, especially up river of the Albert River junction and throughout Jumpinpin and southern bay waters. The Brisbane River continues to produce some surprises.
Snapper to 50cm have been a common catch around rocks, the reclamation pond walls and wharf pylons.
Clara Rocks continues to produce a feed, as does the Sunken Wall and drop off into the main channel along Luggage Point.
Not many threadfin caught again this week, although there has been a few reports of them caught at night on the Shorncliffe Jetty and foreshores near the Brisbane River mouth.
There are mackerel in the bay - top spots include Tailor Bight, Four Beacons, Shark Spit and the top end of the Rainbow Channel.
There are still longtail reported off Bribie close to the beacons and some big trevally on the edges of channels.
Offshore, spotty mackerel are still high on the list of target species, there has been a lot of boats chasing them off the Gold Coast and the odd day when they have turned up in numbers.
Dolphinfish were in good numbers around FADs and buoys again this week; berleying will often bring them on the bite, half pillies are catching a few but live bait is catching the better quality.
Sign up for our newsletter to stay up to date.