Joe Richard

Joe Richard

The Price of Saltwater Premium

Owning a boat is a little like having a pet, except you can leave a boat in the driveway while...

Fishing Pressure and the Centuries Premium

I’m sitting here in Sicily thinking celebratory thoughts after becoming a grandfather a few days ago. Just outside our window...

Reflections of the Way Life Used to Be

Marking its 40th anniversary this year, the movie Stand by Me has recently been recognized as an ode to the...

The Right Shoes

Last weekend during a bay tournament, one of our club member’s sons (going into the 8th grade) hopped out of...

Swimming with the Fish

There have been plenty of fishermen out there with the proverbial wet butt and a hungry gut, but some of...

Musings from the Fish Cleaning Table

Twenty years ago, a game warden advised me that fish carcasses, which he called “biomass,” really belonged back out there...

Watch for Tagged Ling and Tripletail

Beginning this May, offshore anglers are asked to keep an eye out for newly tagged cobia (ling) and also tripletail,...

Got Sharks?

I’ve had this pair of shark jaws on the wall so long that I seldom notice it—until recently. It came...

Kid vs. Adult Fishing

At what point should we begin taking kids saltwater fishing, exposing them to bigger fish? It can’t be pinned on...

Guy Time

According to the book Bowling Alone by Robert Putnam, there is far less socializing in our local communities today. People...

Gulf Coast Kitchen

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

Recipe of the month

Gulf Coast Crab-Stuffed Redfish Premium

A beautiful Thanksgiving entrée featuring fresh redfish topped with a rich lump crabmeat. Ingredients 2 large redfish fillets, skin and...

Shrimp & Avocado Caesar Salad with Hearts of Palm

Jen’s Cajun Fish & Shrimp Pasta

Upcoming

Poppin’ Into Winter: How to Rig and Fish a Popping Cork

Reports & Forecasts: November 2026