Artificial Reefs Expand
In recent years Texas state waters have seen serious progress, in building artificial reefs that can be maintained and fished...
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.
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....
Partyboat Time
After fishing aboard twelve partyboats from Port Aransas to Islamorada over the many years, it gets in your blood and...
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...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Wild Duck Crostini
Many coastal fishermen are also avid waterfowl hunters. Wild duck; mallard, pintail, gadwall, wigeon, and teal, can be highly delectable...