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 Notes
Out of State Destinations: Swansboro, North Carolina
Just off the beaches in Onslow County, anglers could find bull redfish, speckled trout and other fish species familiar to Louisiana anglers. […]
Columns
Surf and Turf Carpaccio
This carpaccio takes that classic surf and turf concept in a lighter direction, pairing raw venison and fresh wahoo. […]
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