More Surf Launchings
Aside from storms, I consider August to be the most friendly weather on the Texas coast, perfect for using small...
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.
Coastal Fishing Guides
I’ve been watching old episodes of Andy Rooney on 60 Minutes lately, which inspired the following missive on the surge...
Hunting for Surf Trout
Fishing the Texas surf on days when conditions are right, with unlimited trout and redfish grabbing on, is a day...
Baiting Blacktips
May is when blacktip sharks arrive on the Texas coast, suddenly occupying our bays and fish passes. Back when Pass...
Ling: A Cautionary Tale
April marks the beginning of “ling” season in Texas, which is our regional nickname for cobia. The current population of...
Anchor Drama
Today’s boats tend to be bigger and more dependably powered, which is a good thing, but they may also provide...
Bay Tackle
Deciding which tackle to use for a fishing trip should not be taken lightly. Most charter captains prefer their clients...
The Bottom Line
I have spools of fishing line everywhere these days, some “expired” and chalky looking, with others still fresh and slick....
Guarding Honeyholes
There has been recent discussion among anglers, asking if anyone ever shares hot fishing action, even going so far as...
A Case for Corks
Not everyone has the right rod, experience, patience and stamina to dance a jig hour after hour with that perfect,...
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...
