Eric Ozolins

Eric Ozolins

Salty Reflections of 2019

We are closing in on the end of another memorable year of fishing. Over the past twelve months the Coastal...

Jacked Up

It all begins with the mullet run. As days grow shorter and water temperatures begin to decline, sexually mature specimens...

End of an Era

I have mentioned several times in this column the evolution of land-based shark fishing over the past couple of decades....

The Sharking Lifestyle

I have dabbled in a great number of ways to fish – fresh and salt water, inshore, nearshore, and offshore....

Midnight Jackpot

This is a tale of a shark fishing adventure that occurred in mid-June this summer. First-time client James Mudd had...

Sharking 'Fin'esse

I view shark fishing from the beach as an artform more than a rigid science, an activity that affords lots...

Bull-Hemoths

As the water continues to warm in May, the marine food chain moves closer inshore along the Texas coast. May...

Texas Shark Rodeo Excitement

Spring is here and anglers are flocking to the beaches. The warming of the surf zone has attracted swarms of...

March of the Giants

The surf zone becomes very quiet during mid-to-late winter in terms of apex predator action, but that is all about...

The Florida Pompano of Texas

Walking the sandy beaches of Padre Island National Seashore on a cold winter morning can trick the casual observer into...

Gulf Coast Kitchen

Get all the latest coastal cuisine recipes from guides and authors.

Recipe of the month

Isle of Matagorda Baked Flounder

This delightful creation comes from the kitchen of Brent Hart at Hurricane Junction in Port O’Connor. Flounder is regarded as...

Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)

Red Lobster Cheddar Bay Biscuit with Stuffed Crab and Lemon Butter Sauce

Cóctel de Camarones (Shrimp Cocktail)

Upcoming

Dog Day Tactics for Quality Trout