Under the Milky Way Tonight
The most memorable trips I’ve ever taken, usually while fishing, happened in remote areas far from city lights—where the stars...
Joe Richard
Joe Richard has fished the Gulf since 1967, starting out of Port Arthur, but his adventures have taken him up and down the entire coast. He was the editor of Tide magazine for eight years, and later Florida Sportsman's book and assistant magazine editor. He began guiding out of Port O'Connor in 1994. His specialty is big kingfish, and his latest book is The Kingfish Bible, New Revelations, due for publication in 2013.
Mighty Mullet
Consider the humble mullet. It’s true they’re low on the food chain, but stocks of Texas mullet feed trout, redfish,...
Dixie Jet Spoons Return
A coveted spoon has returned to the coast, a serious little slab of metal offered up in multiple colors that...
Tarpon Time
Coastal anglers consider catching tarpon a bucket list species, a lifetime goal they hope to fulfill. For others, tarpon are...
Small Boats Offshore
A great many bay boats will be running offshore this month, as June’s wind subsides. In recent summers these low-sided...
Keeping it Sporty with Kingfish
Kingfish are summer’s gamesters off the Texas coast, a fast-hitting racecar of a fish that can jump and run and...
Artificial Reefs Expand
In recent years Texas state waters have seen serious progress, in building artificial reefs that can be maintained and fished...
Prize Pompano
I’ve run into pompano, a fairly unknown fish on most of the the Texas coast, a number of times over...
No Country for Gold Spoons
March could be called official spoon month on the Texas coast; that’s when our first spoons of the year are...
Sheepshead City
February should be considered official sheepshead month, because it’s now that they’re easiest to catch. Hungry and ready to spawn....
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Soft-Shell Crab Po’ Boys
Po’Boy style seafood sandwiches are always a treat no matter whether you use shrimp, oysters, or fresh catch-of-the-day fish fillets. ...
