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
Catching reds and trout after a temperature drop
Chas Champagne used big Golden Eye JigHeads to get the Pink Champagne Matrix down to the bottom where the speckled trout were hanging. […]
Field Reports
Catch and cook: An easy way to catch catfish for dinner
In this video, Jared Serigné uses jug lines to catch catfish. Afterwards, he heads home to cook broiled catfish with Creole rice. […]
Columns
Bull reds are fun? Who woulda thunk it
On a recent trip, Capt. Shane York and Todd Masson made the journey to the edge of Barataria Bay for bull reds. […]
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