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.
Chas Champagne used big Golden Eye JigHeads to get the Pink Champagne Matrix down to the bottom where the speckled trout were hanging. […]
In this video, Jared Serigné uses jug lines to catch catfish. Afterwards, he heads home to cook broiled catfish with Creole rice. […]