October 2019

Rylee Arce Port Mansfield - 28" trout — Rylee Arce

Cameron Steadman Corpus Christi - first flounder! Caught on the first cast! — Cameron Steadman

Nicholas Beuershausen St. Charles Bay - first redfish! Caught while fishing with his dad, Christopher, and grandfather, Barry. — Nicholas Beuershausen

Carter Hoogendam West Galveston Bay - 19" flounder — Carter Hoogendam

Donna Koenig 27" redfish — Donna Koenig

Harper Ingle Port Aransas - 17" first keeper black drum! — Harper Ingle

Cameron Lair Baffin Bay - 29" speckled trout — Cameron Lair

Frankie Coronel Tabbs Bay - 50.5" bull red, caught in a school of reds — Frankie Coronel

Derrick Hinojosa 10 miles outside Packery Jetties - 45" king mackerel — Derrick Hinojosa

Albert Barrientes Surfside jetties - Spanish mackerel — Albert Barrientes

Blake Bundrick Surfside - 22" redfish — Blake Bundrick

Luke Livaudais & sister, Madeline Aransas Pass - 20" personal best trout! — Luke Livaudais & sister, Madeline

Sophia Lewis Crystal Beach - 42" 32 lb jack crevalle — Sophia Lewis

Valerie Medina Copano Bay - black drum, caught on dead shrimp — Valerie Medina

Analeigh & Emma Turner bull shark — Analeigh & Emma Turner

Rene Hamock 26" redfish — Rene Hamock

Jeff Reininger, with Max the pug West Galveston Bay - jack crevalle — Jeff Reininger, with Max the pug

Joseph Salazar Bob Hall Pier - 8' 9.5" bull shark, caught on a Penn International 80w with cownose stingray — Joseph Salazar

Joanna & McKenzie Pruitt 24" & 26" redfish — Joanna & McKenzie Pruitt

Bobby Parker West Galveston Beach - 30" trout — Bobby Parker

Matt Posey St. Charles Bay - 27.75" redfish — Matt Posey

Glen Royal East Galveston Bay - 34" first bull red! CPR, caught on dead shrimp — Glen Royal

Nathan Alsobrook Shore Acres - 37.5" 19.75 lb first bull red! — Nathan Alsobrook

Gulf Coast Kitchen

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

Recipe of the month

Roasted-Stuffed Seafood Poblano Peppers

Roasted-Stuffed Seafood Poblano Peppers

By Pam Johnson

Roast four poblano peppers via open flame method: -Hold peppers with BBQ tongs directly over gas flame or hot charcoal...

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