Jay Watkins

Jay Watkins

Transferring Knowledge from One Area to Another

Gosh it has been a tough couple of months for our country and the world. My world of fishing seems...

Thirty-Year-Old Lesson Saves the Day

One would think that after forty years I would have this fishing gig down to a perfect science. I wish...

Don’t Let the Wind Ruin Your Day

As winter gives way to spring, savvy anglers begin to contemplate frequent weather changes and how they will relate to...

How I Became a Teaching Guide

Over the past couple of years I have had an increasing number of people hiring me to teach and coach...

Fessing Up to Tough Days under Tough Conditions

I hope everyone is enjoying the New Year; 2019 went by in a flash, so I guess the old adage...

Preferred Winter Conditions: Playing the Hand You’re Dealt

Winter fishing is in full swing and we have seen some gorgeous weather patterns the past several weeks. Pre-front and...

Alternative Drain Strategies

The first real cold front of the season is passing through the Coastal Bend as I write. The temperature is...

Transition Period Strategies

Last month I spoke about angler focus, and focus is never more important than during a transition period such as...

When Mother Nature Doesn’t Play Nice

“Staying focused is the key to success during tough weather conditions.” That was the answer I gave a gentleman on...

Weather Patterns, Late-Summer Strategies, and Other Good Stuff

With continuously rising temperatures and heat indexes I find it necessary to concentrate more than ever on building and executing...

Gulf Coast Kitchen

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

Recipe of the month

Shrimp Po-Boy Sliders with Remoulade Slaw

Remoulade Slaw 1 small package precut coleslaw3/4 cup Yum Yum Sauce 1/8 tsp cayenne1 Tbsp. stone ground mustard1/4 cup minced...

Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)

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

Upcoming

Following Bait to Find Fish Has Worked More Than 45 Years

The Fine Line Between Good and Great