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VIRGINIA MARINE RESOURCES COMMISSION DIRECTED BLACK SEA BASS QUOTA ALTERNATE VESSEL LANDING AUTHORIZATION FORM The provisions in MRC Regulation 4 VAC 2095010 et seq. Describe the conditions and limitations
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Start by preparing the fish by scaling and gutting it. Use a sharp knife to remove the scales from the fish's skin, working from the tail towards the head. Then, make a slit from the belly to the throat and carefully remove the innards.
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Rinse the fish with cold water to clean off any remaining scales or innards.
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Pat the fish dry with paper towels to remove excess moisture.
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Season the fish with salt and pepper, both inside and outside. Feel free to add any other desired seasonings or herbs for flavor.
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Preheat the grill or oven to a high heat. If grilling, make sure the grates are clean and lightly oiled to prevent sticking.
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Place the fish on the grill or in a baking dish if using the oven. Cook on each side for about 6-8 minutes or until the flesh is opaque and flakes easily with a fork.
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Remove the fish from the heat and allow it to rest for a few minutes before serving. This will help the juices redistribute, making the fish juicier and more flavorful.
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Directed black sea bass refers to the targeted fishing of black sea bass for commercial purposes.
Commercial fishermen and fishing companies are required to file directed black sea bass reports.
To fill out directed black sea bass reports, fishermen need to record catch data, fishing location, and other relevant information on a prescribed form.
The purpose of directed black sea bass reporting is to track and manage black sea bass stocks, ensure sustainable fishing practices, and comply with fishing regulations.
Information such as catch weight, fishing location, gear used, and vessel identification must be reported on directed black sea bass forms.
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