Trivia has it that Georges Auguste Escoffier (1846-1935), the father of French cuisine, listed frog legs on the menu of the famous Hotel Carlton in London as, “Cuisses de Nymphe Aurore.”
Considered a disgusting food by the British, who could resist an item on the menu with a name such as “Legs of the Dawn Nymphs?”[…]
Drags screaming and rods bending mean bull reds diving for the bottom, a scene often interrupted by 5-, 6- and 7-pound trout exploding on surface lures that walk on water.[…]
The water explodes when redfish school up to feed on shrimp. Like geysers, the water erupts with intense fury as hundreds of redfish wreck a helpless pod of bait.[…]
There is a hidden bass-fishing treasure in the Atchafalaya Basin that few know about and even fewer dare to venture.[…]
The red was clearly visible, relaxing just on the edge of a marshy point of grass.[…]
Bigger is better, right?
Not in Capt. Bryce Michel’s estimation.[…]
Capt. Bill Lake meant no disrespect toward his sparring partner. “That’s not the size we wanted,” he muttered after gaining a glimpse of a 2 1/2-pound trout that was darting around haphazardly in a desperate and futile attempt to regain its freedom.[…]
Zack set the hook and erupted with a mighty “WHOOOAH!” His rod bashed the console as it dipped to the water.[…]
I nicknamed it “Mr. Reliable” over a dozen years ago, and for good reason: It kept producing fish.[…]
Hunt a place for a decade, and you’ll see sights known to no other man. Hunt a place as productive as the Atchafalaya Delta for a decade, and you’ll have a front-row seat to manifestations of nature too glorious to be fully appreciated by just one man.[…]
Lafayette’s Evangeline Steakhouse had a familiar air about it when I walked through the doors to meet with the Acadiana Speck Club.[…]
When you see hundreds of tow vehicles this month in a parking lot at Spanish Lake, it can only mean one thing.[…]
These young guns coming up on the competitive bass fishing scene have so much technology and information at their fingertips.[…]