![]() Then in March or April, we get good tides and they appear.” ‘Where do they go?’ After we get real cold fronts, trout disappear. “Speckled trout can be finicky at some times of the year and hard to catch. I don’t know 100 percent why, but I have so many people who say, ‘Oh, we don’t want redfish.’ “In the years I have been guiding, I have been focused on finding speckled trout for customers. “As a state, local anglers are completely obsessed with speckled trout,” Landry growled. Specks don’t bite in this kind of weather - but bull redfish do. It was mid-winter and the weather kind of stunk - cold, yet damp and foggy, in spite of the sun’s attempts to penetrate the fog from above.Īny self-respecting speckled trout fisherman would have been hanging around the house. ![]() Landry often takes Williams on fishing excursions for the show and Flynn does a cooking segment for the show. Williams III, host of Bigfish television fishing show, who called in sick at the last minute. ![]() Missing from the trip was the guy who put it together, C. At first, he seemed reticent to talk, but when he warmed to a subject, he parsed it at length, displaying a dry, mischievous humor. Always cheerful and outgoing, what you see is what you get.Īlso bearded, but with an intellectual-looking goatee, Flynn was slender and more slightly built, with a wan, yet healthy complexion. Landry was a burly bear of a man with a big, dark beard and a heavy tan. Lloyd Landry IV (Outcast Fishing Charters, 50). The two men were fishing out of Empire, home turf for charter Capt. “Almost any fish is good to eat if it is fresh and properly prepared,” was Flynn’s answer. He gets to pick from the best fish available.Īnd there he was, drooling over a bull redfish. Yet there was famed New Orleans seafood chef Tenney Flynn, twice named Chef of the Year by New Orleans magazine and the partnering owner of GW Fins (likely the most seafood-oriented fine-dining restaurant in a city known for both unmatched restaurants and great seafood), smiling at his prize.įlynn does all the buying and recipe development for the restaurant. The kind most fisherman call “too big to eat, too tough, too strong.” Of all things, a bull red - one with shoulders on it.
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