SPECIES
From May to July a few smoothound show. June to October ballan wrasse, pollack, garfish, mackerel, mullet and bass are caught. Sole are possible too. Winter fishing consists of whiting, dabs, bass, pout and rockling.

BAITS
The bass and smoothound take peeler crab, as will the wrasse. Mackerel strip or a sliver of squid are good float fished baits for the mackerel and garfish, with bread or bits of ragworm taking the mullet. In winter lug or rag picks up the dabs, pout and rockling, with mackerel a good whiting bait.

TACKLE & TACTICS
You can fish off the concrete groyne right through the tide by day, but waves can wash over the structure in windy weather, so care is needed. It's mainly rougher ground and kelp, but with some cleaner patches holding the flatfish and whiting. There is a right to left tide pull during the flood tide which is very strong at times. The flood tide produces the best fishing.

A loaded Waggler or bigger wrasse float can be used to work baits down with the tide run directly off the end of the groyne using a spinning rod, reel and 12lb line. Float fishing tight by the groyne takes the mullet and loads of mini species too.

The spinning gear can also be used to work lures over the top of the rough ground for bass and pollack. Top lures are Chug Bugs for the bass, and Dexter Wedge lures or artificial eels will take both bass and pollack.

5to 6oz beachcasters and an ABU 7000 loaded with 20lb line and a 60lb shock leader are the best choice to tackle the rough ground when after the smoothound and bigger ballan wrasse when ledgering. Fish a pulley rig made from 60lb line ending in a size 3/0 Viking pattern hook. For the sole and smaller species, a two-hook flapper rig with size 4 Aberdeen hooks is a reliable rig. Fish a weak link system to the lead to save fish and tackle.

LOCATION
Hengistbury Head is well signposted from either Christchurch or Southbourne. Pay and display car parking is available at Double Dykes, then to reach the groyne you have about a 15 minute walk along the beach.

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