Porgies and Wine
Here on the sunny island of Sicily where there is wine on every table, they’ve fished for a long time,...
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.
Hazardous Jumping Fish
The recent death of a popular surfer had me counting up the different fish that have jumped and harmed people....
Hazards to Running Fast Boats
A recent article caught my eye about CTE brain damage to Navy crewmen who run fast boats in the ocean....
Christmas Books
Here are a few favorite fishing and sea adventure books, most of them from the Texas coast, that might well...
Tracking Flounder
Flounder research has been picking up steam at Texas A&M’s Harte Research Institute in Corpus Christi. In September and October...
Fishing Alone
It’s been a while since I fished the Gulf of Mexico alone but after a recent day out there, I...
Trout Decline in Texas
Seatrout, easily the most popular coastal fish in Texas, are slowly being overwhelmed by growing fishing pressure. Evidenced by the...
Bad Luck Bananas
For years, we heard the old wives tale about bananas being bad luck on boats, and I decided to research...
Tagging Ling
Cobia (ling) just keep getting more scarce, with popular tournaments recently cancelled along the Florida Panhandle, where these fish used...
Where are the Kings?
Kingfish landings, both commercial and recreational in Texas, seem to be plummeting and no one is sure why. The entire...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Isle of Matagorda Baked Flounder
This delightful creation comes from the kitchen of Brent Hart at Hurricane Junction in Port O’Connor. Flounder is regarded as...