Year: 2011

Breaking News

Oil slick being investigated out of Baptiste Collete

June 9, 2011 Andy Crawford

Capt. Ron Price was heading out to Breton Sound to put his clients on some fish this morning (June 8), but was surprised when he came across an oil slick about 2 miles northeast of Baptiste Collette.

“It stunk really bad,” Price said.

Photos and a short video showing the slick are being obtained by LouisianaSportsman.com, and will be posted as soon as possible.[…]

Inshore Fishing

Rig-jumping in Lake Borgne productive despite river water

June 8, 2011 Chris Ginn

Lakes Pontchartrain and Borgne have been getting an underserved bad rap since the opening of the Bonnet Carre Spillway several weeks ago. Nervous anglers have been watching the mud line creep eastward across Pontchartrain, but those in the know have discovered that mud hasn’t as shut down the trout bite.

“Guys in Venice have been dealing with mud for as long as they’ve fished down there,” Capt. John Falterman with Therapy Charters said. “And that hasn’t stopped them. They’ve learned that beneath the ugly surface is the green water that trout love. Just because you can’t see it doesn’t mean it’s not there.”[…]

News Breaker

Rig worker lands possible state-record mangrove

June 7, 2011 Todd Masson

Offshore oilfield worker Marty Trahan thought he had caught the fish of his life last summer when he landed a 31-pound red snapper, but Trahan cranked up a fish Monday (June 6)that may propel him into Louisiana’s fishing immortality.

While between shifts on a platform in South Marsh Island 128, Trahan and some other workers decided to kill time dropping baits to the myriad fish in the aquarium-clear water beneath them.

“We were on one side catching red snapper, and I told the guys, ‘I’m going to go catch some mangroves,'” Trahan said.[…]

Apex Predator

Great-tasting deer meat is just a soak away

June 2, 2011 Josh Chauvin

Deer meat can be one of the most delicious meats around, but due to its low fat content it can be tough if not cooked down for long amounts of time. I’ve got a trick to overcoming this, as well as taking any gamey taste out of the meat: fruit juice marinades.[…]