Refining the Finesse Approach
Fall is finally delivering some cooler temperatures that have made days on the water much more pleasurable. We are still...
Jay Watkins
Jay Watkins has been a full-time fishing guide at Rockport, TX, for more than 20 years. Jay specializes in wading year-round for trout and redfish with artificial lures. Jay covers the Texas coast from San Antonio Bay to Corpus Christi Bay.
361-729-9596
[email protected]
www.jaywatkins.com
361-729-9596
[email protected]
www.jaywatkins.com
The Basics of Slick Logic
We continue to receive some much-needed rainfall in the Rockport area due to continued tropical activity in the Gulf of...
Continuously Learning and Adapting
Boy, this past month has been a hot one. Water temperatures are running 87-88° at this writing, driven daily by...
Fish Smart: Learn to Exploit Opportunity
Writing this in early August, we have thus far experienced three tropical weather events that affected the Aransas Bay Complex....
Tough Conditions Make Us Better Fishermen
The summer pattern has truly set in. Afternoon water temperatures have reached 90° on multiple occasions recently. If you’re not...
Learning to Identify the Strike Zone
Do you remember when John Madden retired from coaching and became a football broadcaster? He was great at breaking down...
Praying For Stable Weather Patterns
It’s been a slow start to my springtime fishing in the Rockport area. Weather conditions are having an impact, especially...
Springtime Success: Bait Migrations and Precise Lure Placement
With the arrival of spring comes new seasonal patterns and a change in guiding locations for Jay Ray and I....
The Value of Continuing Education
Through the winter season we were lucky to dodge a couple of truly cold spells. The third week of January...
Improving Your Fishing Success During Frontal Approach
Winter is in full swing with frequent changes in air and water temperatures, and also wind direction. These changes create...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Chicken, Andouille, and Shrimp Jambalaya
Ingredients
2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½...
