Finding Answers Underwater
TPWD Artificial Reef Program
The Texas Parks and Wildlife (TPWD) Artificial Reef program was established in 1990 with a guiding...
TP&W Field Notes
Winter Weather Impacts on Coastal Wildlife: What Does Texas Parks and Wildlife Do to Mitigate Losses?
As we continue to thaw out from the winter storm that impacted the state of Texas this year, one question...
Live Bait Shrimp Usage in Texas Waters: Are Anglers Switching to Soft Plastics?
For many coastal anglers in Texas, their fishing trip begins with a quick stop to the local bait shop to...
Protecting and Enhancing Estuary Habitats in the Redfish Bay State Scientific Area by Restoration of Dagger Island
Redfish Bay contains the northernmost extensive stands of seagrass on the Texas coast and is unique in that it is...
TPWD’s Marine Sportfish Enhancement Program - Stocking Allocation and Site Selection
The Texas Parks and Wildlife Department’s (TPWD) Coastal Fisheries Sportfish Enhancement Program is now in its fourth decade of operation...
Red Drum, Spotted Seatrout, and Red Tide: Natural Stressor of Our Natural Resources
The Texas Parks & Wildlife Department (TPWD) Coastal Fisheries Division manages the marine fisheries of Texas, about four million acres...
Has Covid-19 Increased Harvests Along the Gulf Coast?
In the wake of the ongoing Covid-19 pandemic, it has become apparent that some areas of the Texas Gulf Coast...
Status of Oyster Reefs in Texas
Importance of oysters
Oyster reefs play a vital role in both the ecosystem and the local economy. They help clean...
“Texas-Sized” Red Snapper
Bigger is better and in Texas that also goes for red snapper. In fact, the average size of red snapper...
Microplastics: A Closer Look
Over half a century ago, the mass production of plastics rapidly changed the world and was hailed for raising our...
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...
