Partyboat Time
After fishing aboard twelve partyboats from Port Aransas to Islamorada over the many years, it gets in your blood and...
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.
Christmas Fish List
As the holidays approach at breakneck speed, I’ve been thinking about a few handy items in the boat that might...
Consider the Oyster
The lowly oyster may be the most important marine critter living in Texas bays. Often hiding in murky water, they’re...
The Goblin Fish
Lionfish are fairly new to Texas coastal waters, first sighted far offshore in 2011. But after invading the entire Caribbean...
Back in the Trees
For years I scorned the black mangrove trees that have taken over the middle Texas coast, with the assumption that...
When to Cut and Run
Veteran fishermen have encountered this problem many times: when a storm appears on the horizon, when do you cut and...
Fishing Gulf Platforms
Over the years, I’ve tied up to more Gulf platforms than I care to remember. Mostly because I could stand...
Snarfling Snapper
Large schools of red snapper now wait offshore, ready to snarfle down any bait, whether real or artificial.However, the current...
Kingfish Arrive
This month is the real start of the summer offshore season, when big kingfish are prowling along the coast within...
Whatever Happened to Goliath Grouper?
Texas used to be known for catching monster “jewfish,” which today are called goliath grouper. The name changed only a...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Capt. Robert Peel’s Red Snapper with Seafood Stuffing
We want to thank Capt. Robert Peel of Texas Fins and Feathers for sharing this recipe. We invited friends for...