Tarpon Time
Texas tarpon can leave you feeling like “you just got your ass handed to you,” as one diehard tarpon angler...
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.
Snapper Bite is On!
This June marks the best chance for serious offshore snapper action in a long time, with the announcement of a...
When the Big Kings Bite
Over the years I’ve noticed the very biggest kingfish seem to arrive off our coast in May. Perhaps they’ve been...
Top Baits for Cobia
April marks the start of cobia season off the Texas coast, and this time of year, “they’re hungry,” as the...
Carry the Basics
In this high-tech age, new wonder items are introduced at the winter boat shows, designed for convenience, accuracy or safety...
Catch Your Own Bait
When it comes to catching bait, I’m old school. While growing up in Port Arthur, we couldn’t buy live bait,...
Consider the PFD
As baby boomers grow older but continue fishing, the popularity of self-inflating PFD vests keeps growing. The little vests are...
Did I Really See That?
Most Gulf fishermen, if they live long enough, see some odd sights out there over the years. Strange things seldom...
Under the Milky Way Tonight
The most memorable trips I’ve ever taken, usually while fishing, happened in remote areas far from city lights—where the stars...
Mighty Mullet
Consider the humble mullet. It’s true they’re low on the food chain, but stocks of Texas mullet feed trout, redfish,...
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...