A Salute to Jigs
The word “jig” used in fishing today has pretty much become slang and covers everything from crappie jigs up to...
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.
A Quest for Snook
It’s been a while since I hooked a snook, a classy inshore fish that combines the strength of redfish with...
Bait versus Artificials
After the past year I’ve concluded that trout and redfish must prefer natural bait about a hundred times more than...
Catch Your Own Shrimp
I don’t use live shrimp for bait very often but when I do, I catch my own. Many of today’s...
Get Sporty on Kingfish
Hooking kingfish on lighter tackle is serious business, because an angler must show real finesse and footwork in order to...
Catch and Release
Texas had a lucky run of 32 years since the last big winter freeze that seriously crippled coastal bay fish...
Another Road Trip
Years ago we made annual summer road trips while trailering boats, with our tow vehicles generally pointed at Florida. We...
Give Those Trout a Break
Our trout population took a hit during the freeze back in February, and at this writing the damage survey wasn’t...
What’s in Your Tacklebox?
For almost a year, friends used to joke, “What’s in Joe’s tacklebox?” after a saltwater lecture series I was invited...
The Dependable Tuna
Not many Texas anglers get far offshore during winter, but catch a “weather window” between cold fronts, and the weather...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Cucumber & Jicama Shrimp Cocktail
1 pound shrimp, peeled and deveined1 Tbsp Zatarain’s Liquid Shrimp and Crab Boil1/3 cup fresh lime juice2/3 cup ketchup½ tsp...
