Welcome to the dog days of summer. The next few weeks are typically considered the hottest days of the year in the northern hemisphere, a time when men and beasts stew in sweltering heat and humidity.[…]
The redfish took off with the piece of crab on my line 30 feet below the boat. In that instance I set the hook. […]
The whole-fried “cigar trout” from the Easter bash made quite a hit. Nana Fontaine (Doc’s Mom) raved loudest, of course.[…]
These brothers love to tangle with one of the hardest-fighting fish in the Gulf. Here’s how they make quick work of amberjack.[…]
Thursday it took one stop for guide Dominick Ochello to put his clients on all the Lafitte redfish they could stand.[…]
Chris Macaluso talks about the importance of the Near Shore Reef program.[…]
Grand Isle, Louisiana is a true sportsman’s paradise where life slows down and awesome fishing memories are made.[…]
As wonderful as blue crabs are to eat, there is no doubt that their meat is tough to get out of the shell. Follow these steps to culinary heaven.[…]
Recreational crabbing requirements are minimal, both license- and gear-wise. But, according to Sgt. Mike Garrity of the Louisiana Department of Wildlife and Fisheries Enforcement Division, some licenses are required and there are some rules to the game.[…]
When Barbara and Les Picard call themselves “island people,” they don’t mean to imply that they are natives of Grand Isle. It means they love all islands, whether in the Caribbean, the Mediterranean, or the Gulf of Mexico.[…]
It’s no secret that jetties attract speckled trout, which hide in the rocks and feed on bait washing by. Here’s how you can find fishing spots on the rocks.[…]
Angler David Meyers explains how he learned to use macaroni boiled in crab boil for mangrove snapper chum from an old timer.[…]
Some fish you never think seriously of eating. […]
Gray triggerfish are a prized bycatch to red snapper fishing. Their delectable table qualities are evident in their nickname “armored snapper.”[…]
My wife Glenda told Barbara Picard that blue crab meat can make anything you cook taste better.[…]
It wasn’t the size of the white caps nor the impact they had on the 24-foot bay boat. Both were negligible in the comfort of the ride as we traversed the open water that solid land dominated only 20 years ago — maybe less.[…]