The metabolic rates of fish increase as the water temperature increases and decreases as the temperature lowers .
Thermal layers
During warm months many freshwater's develop a thermal layers. The upper layer of water differs significantly from the lower layer which is usually colder water. The top layer of water may be up to 15 feet deep. Water below that depth may drop 10 or 15 degrees.
Higher oxygen levels exist just above where the cold and warm water meet. This can be the key to success. The thermal layer will be the roughly the same depth over the entire water. It varies from lake to lake, river to river and canal to canal. If you can find areas where the thermal Layer meets weeds, rocks , sand or mud bars, you will almost be sure to find fish.
“ Temperature is an important factor to consider when assessing water quality. In addition to its own effects, temperature influences several other parameters and can alter the physical and chemical properties of water. In this regard, water temperature should be accounted for when determining .”
Different fish thrive in different temperature ranges. Plan your angling sessions to take advantage of theses conditions.
Water Temperature and Fish
“Why do fish bite or not bite....that is the question?”
There are many considerations involved. Two of the most important conditions dictating fish feeding activity are:
Water Temperature
Oxygen Content
Water Temperature & Oxygen Content
Water consists of two parts hydrogen and one-part oxygen. However, fish do not use the oxygen of the H2O molecule. They breathe the excess dissolved oxygen in the water. High barometric pressure forces more oxygen into the water than low barometric pressure. Also, wave action or current exposes more surface area, raising the oxygen content.
Growing plants give off their own oxygen and cold water has the ability to hold more oxygen than warm water. Hot summer temperatures can heat water so it won’t hold enough oxygen to maintain fish life.
Oxygen content and water temperature go hand in hand. Fish are cold blooded and so take on the temperature of their surroundings which directly affects their metabolic rate.
Why Fish Become Inactive
In cold water, enzymes that digest the food a fish eats are very slow acting. Therefore, it takes quite a while for a meal to be completely digested and absorbed which in turn makes the fish less active. As the water warms, these enzymes become more active and fish eat more often.
The oxygen and temperature factors will finally reach a point where a fish’s digestion works quickly. However warm water does not contain enough excess oxygen, which fish need. When it gets too warm and oxygen levels drop, fish become sluggish and inactive again.
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