Kevin Cochran

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Kevin Cochran
Kevin Cochran is a long-time fishing guide at Corpus Christi (Padre Island), Tx. Kevin is a speckled trout fanatic and has created several books and DVDs on the subject. Kevin's home waters stretch from Corpus Christi Bay to the Land Cut.

Critical Mass Premium

By Kevin Cochran
Absolute Number One governs the efforts of anglers with unwavering certainty. In order to catch fish, one must find fish....
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The Beauty and Bounty of Summer House

By Kevin Cochran
In some ways, the area known as Summer House resembles the woman whose dwelling gave the place its name. Sarita...
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To See or Not To See

By Kevin Cochran
In recent years, the technologies associated with sonar devices have made locating fish from a boat much easier than ever...
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Breaking Down the Central Badlands

By Kevin Cochran
Because the Badlands sits at the intersection of Baffin Bay and the Upper Laguna Madre, two of the most productive...
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Breaking Down the North Badlands

By Kevin Cochran
Found at the intersection of Baffin Bay and the Upper Laguna Madre, two of our state’s most respected big trout...
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Breaking Down the Badlands

By Kevin Cochran
While working on my latest fishing book, Active Tracks—a collection of stories and reflections from a lifetime on the water—I...
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Introducing Active Tracks: A Collection of Angling Chronicles

By Kevin Cochran
Earlier this year, I completed work on what will likely be my last fishing book. It's a collection of 23...
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Angling is a Game

By Kevin Cochran
We often think of the terms sport and game as interchangeable. I often do, but I also acknowledge the differences...
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Lessons Gleaned (Part 5)

By Kevin Cochran
Participating in competitions forces anglers to compare their own results against others, potentially accelerating their learning curves. This only applies...
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Lessons Gleaned (Part 4)

By Kevin Cochran
Achieving consistent productivity starts with choosing the right locations to fish. Fishing in places holding plenty of the right fish...
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Jen’s Cajun Fish & Shrimp Pasta Premium

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