Ling Finally Arrive
In Texas, cobia (called ling) arrive in April and they’re hungry. Encounters with these fish are memorable, too. Why? This...
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.
Drum or Sheepshead?
There are still a few people out there who can’t tell the difference between a black drum and a sheepshead,...
On to Flamingo!
February has traditionally been the most miserable in Texas, weatherwise; though it now competes with our increasingly hot summers. At...
Winter Time Trailer Maintenance
Friends will confirm that I’m more careful with boat trailer maintenance than back in our youthful heyday, when we towed...
Bad Santa
Another holiday season makes me think about gifts received over the years from a well-meaning Santa who wanted to be...
Last of the Mohicans
Twenty-six years ago, someone snuck into my garage and walked off with a handful of my bay tackle. Next day...
When the Bullet Hits the Bone
A song on my playlist reminds me of the trouble one can get into, while fishing offshore. I share these...
Chumming Bull Reds
With bull redfish season in full swing, anglers will be seeking these brutes along various beaches and fish passes along...
More Surf Launchings
Aside from storms, I consider August to be the most friendly weather on the Texas coast, perfect for using small...
Coastal Fishing Guides
I’ve been watching old episodes of Andy Rooney on 60 Minutes lately, which inspired the following missive on the surge...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Chicken, Andouille, and Shrimp Jambalaya
Ingredients
2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½...
