Humberto Fontova is a Louisiana-based outdoor writer and an avid outdoorsman. He also knows his way around a kitchen, and he’s not afraid to make unconventional choices with his cuisine. Here Humberto shows how he makes his redfish ceviche with an Italian addition.
Field Reports
Cath and cook: Fish with cream sauce
Marsh Man Masson headed into some incredibly good-looking marsh, and found eager fish right from the start.[…]
Field Reports
Speckled trout + more are deep here!
Every year in the spring, speckled trout move into deep bends of bayous to feast on baby croakers, providing the perfect base for this dish![…]
Fishing Hotspots
Redfish chasing bait in the Mississippi River Delta
The weather didn’t deter the anglers gathered at Mike Frenette’s Redfish Lodge of Louisiana in Venice Marina.[…]