Whole Lot of Shakin’ Goin’ On
I make a point to avoid discussing developments at TSFMag in this column, preferring instead to pursue more worthy and...
Everett Johnson
Editor & Publisher of Texas Saltwater Fishing Magazine
Grandpa is a Kid Again
Being raised the son of an avid outdoorsman in a rural area with fishing and hunting literally in our backyard,...
A Little Respect – Please!
June marks the beginning of the busiest season on the Texas coast and I want to talk a bit about...
No Such Thing as Status Quo
I used to hope, even believed for a time, that if I preached to enough people and created enough passion,...
CCA Texas Steps Up
Word of this development is traveling fast but if you haven't heard; CCA Texas dropped a long-awaited bomb a few...
Waste Not!
I've have something stuck in my craw that I want to talk about. I have been increasingly disappointed with game...
Seagrass Conservation and LIFA
I have written before on the topic of user conflict on Texas bays. More specifically, a certain faction of shallow...
Here We Go Again
Time flies. How else could you possibly explain it? And the part about having fun making it go faster must...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Parmesan Crusted Baked Fish
4 fresh fillets (1/2-pound each will yield four adult servings)
1/2 pound fresh shrimp tails, peeled and de-veined (22-25 count...