A gallery that shows the admiration for the landscape, culture and redfish that make the Louisiana marsh so unique
November 18, 2013
Capt. Gregg Arnold, client in tow, races to get back across the Mississippi River before an early-season cold front pushes south and slings lightning over the marsh.
Running home from the Chandeleur Islands
Pelicans know that redfish taste good too.
The Louisiana Department of Wildlife and Fisheries manages approximately 1.7 million acres of public oyster areas in Louisiana. The oyster season for public oyster areas generally runs from the first Wednesday following Labor Day in September through April 30 of the following year. Or you can just shimmy on down to your local raw joint.
A flats skiff and all-you-can-eat fried chicken — the perfect combo.
Beignets and chicory are a staple before a day in the marsh.
Bragging board at the Breton Sound Marina.
Sometimes a boil is better than being on the water.
Braving the fog in search of redfish.
If you know about Penny’s, I need say no more.
One star in the marsh.
The marsh looks lifeless until you look around.
Shrimp and grits — the best way to kick off a night on Bourbon Street.
While fishing Lousiana, take the attitude of the locals and let the good times roll. But remember, when conditions turn against you and the fishing gets tough—the tough get a case of beer.
Roy Tanami gets a little help from Bryan “Bear” Holeman landing a big redfish in the Biloxi marsh.
Bryan “Bear” Holeman wears a pair of invisible sunglasses.
The sun will hit the water in just the right spots to sight fish for the reds.
Travis Holeman holds a very health Louisiana redfish. That fish wasn’t a picky eater, but landing him was a different story.