Sumter County

Lake PanasoffkeeThis is a 4,460-acre Fish Management Area located by the town of Lake Panasoffkee. Panasoffkee is unusual; a true spring-fed lake, water depths seldom exceed four feet. I-75 runs along the eastern edge and C.R. 470 along the southern and western shore. A public ramp is available on the Outlet River, west of the lake on C.R. 470.

For more information on fishing conditions you can contact the Pana Vista Lodge at 352-793-2061. For information on other fish camps in the area, please call our Ocala office at 352-732-1225.

 

Popular species:

Popular fish species

Fish graphics by Duane Raver, Jr.

 

TrophyCatchTrophyCatch Tracker

TrophyCatch External link is FWC's citizen-science program that rewards anglers for documenting and releasing trophy bass 8 pounds or larger. The following TrophyCatch bass have been submitted from Lake Panasoffkee:

Lunker Club (8 – 9.9 pounds): 23

Trophy Club (10 – 12.9 pounds): 1

 

Current Forecast:

Lake Panasoffkee has been famed for excellent bluegill and redear sunfish (shellcracker) fishing for many years. Summer is a good time to catch bluegill on Lake Panasoffkee. Sight fishing is the best way to locate beds. Once beds are located, it is best to anchor just off of them so that you don’t spook the fish. Fishing on bottom with a worm works well. Bass fishing on Lake Panasoffkee is tough in the hot summer months. Fishing in the eelgrass in open holes with soft plastics usually produces bass. Fishing in the deepest holes you can find is a good bet. Remember to cast long distances, because the bass spook easily in the clear water. Local fishermen like to use white or watermelon colored baits. The lake is experiencing very low water levels and large amounts of submersed vegetation, so use caution when navigating the lake. FWC biologists are working with SW Florida Water Management to open trails through the vegetation on the lake to provide better access.

 



FWC Facts:
In the past, snook were known as "soapfish" when some sections of the "soapy" tasting skin were left on the fillets due to poor cleaning practices.

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