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.
Field Reports
Specks love Mississippi artificial reefs
Tommy Vidrine launched at the Washington Street Pier in Bay St. Louis and headed nearby to Taylor’s Reef to catch speckled trout. […]
Field Reports
Big artificials = BIG catches
Capt. Charlie Thomason demonstrates how to rig and fish the MirrOlure Lil John XL to target larger species. […]
Columns
Wild Hog Tortilla Kebabs
These Wild Hog Tortilla Kebabs are crispy, smoky and packed with flavor. They are a great meal after a day spent working the land. […]
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