Joe Richard

Joe Richard

Swimming with the Fish Premium

There have been plenty of fishermen out there with the proverbial wet butt and a hungry gut, but some of...

Musings from the Fish Cleaning Table Premium

Twenty years ago, a game warden advised me that fish carcasses, which he called “biomass,” really belonged back out there...

Watch for Tagged Ling and Tripletail

Beginning this May, offshore anglers are asked to keep an eye out for newly tagged cobia (ling) and also tripletail,...

Got Sharks?

I’ve had this pair of shark jaws on the wall so long that I seldom notice it—until recently. It came...

Kid vs. Adult Fishing

At what point should we begin taking kids saltwater fishing, exposing them to bigger fish? It can’t be pinned on...

Guy Time

According to the book Bowling Alone by Robert Putnam, there is far less socializing in our local communities today. People...

Need a Bigger Boat

There are a few fish I’ve encountered over the years that gave us pause—moments when we instinctively knew we shouldn’t...

Kingfish Decline

One item on my Christmas wish list is that kingfish in the Gulf will somehow reveal why their numbers have...

Gulf Crossings – Both Happy and Cruel

Texas fishermen know the Gulf is wide, but how long of a boat ride from Galveston to Cozumel? It’s something...

Hook Drama

Hook barbings are a constant, low-key menace while out there fishing, and they don’t always happen in the boat. I...

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Gulf Coast Kitchen

Get all the latest coastal cuisine recipes from guides and authors.

Recipe of the month

Jen’s Cajun Fish & Shrimp Pasta Premium

Ingredients: 8 oz Uncooked Linguine1 lb Redfish or Trout Fillets1 lb Shrimp (peeled and deveined)1 Tbsp Olive OilCajun Seasoning (to...

Jen’s Cajun Fish & Shrimp Pasta

Chicken, Andouille, and Shrimp Jambalaya

Cucumber & Jicama Shrimp Cocktail

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Jen’s Cajun Fish & Shrimp Pasta