Featherweight Bass
The water temperatures were just about right, hovering between 54 and 58 degrees.[…]
The water temperatures were just about right, hovering between 54 and 58 degrees.[…]
While learning the biology of crawfish might turn off those of us who enjoy them surrounded by potatoes, corn and garlic, the opposite is true for those who want to catch more bass with them.[…]
Dear Capt. Paul:
Could I get the coordinates to the Lump from Grand Isle’s Barataria Pass? If so, about how far is it from the jetty there?[…]
“How dey runnin’?” — Only in Louisiana[…]
“How dey runnin’?” — Only in Louisiana[…]
If you’re a native Louisianian, I’ve got news for you: You’re a weirdo.[…]
Some people play golf. Women usually like to shop. Kids love the video games. Some people like to piddle in the garden or simply zone out in front of the TV.[…]
I suspect most fishermen use fewer than half the features on their electronics because, like me, they are too busy using their units to learn how to use them.[…]
One of the more amazing stories in Louisiana saltwater history is the fairly recent popularity of the yellowfin tuna as a food and sport fish.[…]
Occasionally, you awaken to one of those special mornings when you have a compelling urge to hook up the boat and head for the lake. It’s a day when everything just feels right. Your confidence level is elevated because you sense that today, it’s going to happen.
I recall one of those mornings a couple of springs ago. An early-spring front had blown through three days prior, chasing the bass from the shallows.[…]
The Holy Grail of bass fishing can be found in North Louisiana. Didn’t know there was a Holy Grail of bass fishing, much less that it could be found in your own back yard?[…]
Most men go to sleep at night and dream of Cindy Crawford.[…]
The speed of the man’s dissertation was positively stunning. We hadn’t even ordered at the Orange, Texas, Waffle House, and Capt. Skip James (409-886-5341) was in his element, giving me the lowdown on the trip on which we were about to embark.
Flounder biological information, historical catches, feeding habits, basic techniques, advanced techniques, they were all there, being spewed rapid-fire in response to a simple statement: “So, what have you got planned for us today?”
Howard Hammonds of Old Bayside Bait Co. — never one to back down from a conversation — just ducked his head into a menu and smiled, knowing what must be going through my head.[…]
Crappie. White Perch. Sac-a-lait. Call them whatever you want, but in the Cormier household, we call them “dinner.” Nothing brings everyone to the table faster than a fresh-fried batch of these tasty critters.
For that reason, anytime I’m on the water and fishing sac-a-lait, I practice a different form of catch-and-release. I catch the sac-a-lait, then release them into my ice box.[…]
The anglers shivered as the boat came off plane, evidence that leading edge of a cold front working its way through the state had reached Blind River.[…]
You step off the LAB aircraft after a 4 1/2-hour flight from Miami to Manaus, and are surrounded with fishermen — the long the short and the tall, all wearing hats that proclaim their quarry. They’re here for tucunare’— the fabulous peacock bass of the Amazon basin.[…]