Water temps where I fished Saturday started at 85 and went to 90 during the day.
There was a thermocline starting at about 10 ft. deep.
What is your opinion about how it effects the bite and location of the green fish?
I think it has to do with currents, dissolved oxygen content, and other factors. I've heard that the fish stage up above the thermocline. I believe it's because of the low dissolved oxygen level below the thermocline. It makes sense, but I still have to think more about the science behind it...