Chesapeake Bay NewsA joint meeting of the Mid-Atlantic Council’s Scientific and Statistical Committee (SSC) and the Atlantic States Marine Fisheries Commission’s Black Sea Bass Monitoring Committee was held on January 8, 2010 (via Webinar) in response to the following motion passed by the Council at its December 2009 meeting in Wilmington, Delaware:
“Move that as outlined by the [...]
Saltwater recreational fishermen have long expressed concerns about the data used to estimate the effects of recreational fishing on ocean resources and the nation’s economy. The National Saltwater Angler Registry, which launches on Friday, will help address that concern by providing a comprehensive list of the nation’s saltwater anglers that will be used to improve [...]
Gyotaku is an art form that has gained recent popularity in Virginia. The fish rubbing process known as Gyotaku, began two thousand years ago in the Orient. The technique allows for a truly accurate image of all the details in each fish. The basic method remains relatively simple. Artists apply paint or ink to an [...]
Effective January 1 through January 31, 2010, the National Marine Fisheries Service (NMFS) adjusts the General category daily Atlantic bluefin tuna (BFT) retention limit to two large medium or giant BFT per vessel per day/trip. Until January 1, 2010, the current retention limit of three large medium or giant BFT per vessel per day/trip remains [...]
Striped bass or “rockfish” can be a delicious fish for the table. A few simple steps are important in caring for the fish prior to cooking. The fish should be stored on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted.
Cleaning methods [...]
Ingredients
8 oz. cooked fish – striped bass, black sea bass, tautog or other white fish with firm, flaky meat.
1 large potato, peeled and diced
1 small tomato, diced and seeds removed
1 small onion, diced
1 carrot, peeled and sliced
2 cups (1 can) chicken stock or fish stock
1 cup milk
2 tbsp. butter
2 tbsp. flour
salt to taste
1. Bring stock [...]
Spot
Spot are named and identified by the distinctive dark spot above the pectoral fin. The species is also known as lafayette, goody, or Norfolk spot. Spot are common from Cape Cod to Florida and through the Gulf of Mexico. Spot rarely exceed 10 inches in length, making them highly sought after as live baits. These [...]
In October of 2009, the Department of Commerce Marine Fisheries Advisory Committee, or MAFAC, recommended the creation a new work group whose purpose is to assist MAFAC in the development of recommendations to the Secretary of Commerce on issues of importance to the marine recreational fishing community.
NOAA is now accepting nominations to this new Recreational [...]
In a historic show of solidarity, recreational and commercial fishermen will gather together on the steps of the Capitol on February 24, 2010 from noon until 3 p.m. in an organized demonstration against the unintended negative impacts of the Magnuson Stevens Conservation and Management Act (MSA), the federal fisheries law which was revised in January [...]
When cleaning fish it’s important to decide if you will scale or skin the fish as well as choosing to fillet the fish or simply gut and remove the head, tail and fins. Smaller fish may not be suited for filleting but most larger fish can easily be filleted in order to [...]
