Humberto Fontova is a 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.
Columns
Pan-seared speckled trout with cherry tomatoes
This pan-seared speckled trout dish combines fresh fish and ripe produce and gives you an option that is not deep frying. […]
Field Reports
Speckled trout fishing tips with Capt. Charlie
Capt. Charlie Thomason demonstrates how to use a drop-shot rig with a Vudu Shrimp to target speckled trout over oyster beds. […]
Field Reports
Do bait modifications work?
Capt. Charlie Thomason experiments with replacing traditional treble hooks on topwater lures with inline single hooks. […]
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