Note: If you are boat fishing for demersal species in the West Coast Bioregion you must carry a release weight on board. For example, if you have a licence to fish for rock lobster and that is the only fishing activity that is taking place on the boat, you don’t need an RFBL.Īpply for a new licence or renew an existing licence online.Īlternatively, application forms are available from Department of Fisheries offices and online. Taking part in a fishing activity for which you already hold a current licence, such as rock lobster or abalone fishing.Fishing with a person who holds an RFBL, provided the total catch of everyone on board the boat stays within the bag limit(s) or boat limit(s) of the one or more fishers who hold an RFBL.Fishing from a licensed fishing tour operator’s vessel or fishing charter boat.Fishing from a boat without a motor such as a row boat.You also require an RFBL when a powered boat is used to transport your catch or fishing gear to or from a land-based fishing location, including an island or sandbar. You require an RFBL for these fishing activities even if you are returning your catch to the water. line fishing (handline, rod and line, squid jigging).
Garnish the platter with lemons and parsley, drizzle the fish with a little more olive oil, and serve, passing the sauce separately.Fishing for this species from a powered boat requires a Recreational Fishing from Boat Licence (RFBL).Īn RFBL is required for any fishing activity from a powered boat including: Arrange the roasted vegetables around the fish and drizzle with 1 or 2 spoonfuls of the sauce over it. Use a pair of large spatulas to transfer the fish to a serving platter. Finely chop the fronds of the remaining fennel branch, stir all but a tablespoon or so of them into the sauce, and adjust the seasonings, to taste. Pour the sauce through a fine strainer held over another saucepan, and press down on the solids with the back of a wooden spoon to press out all the liquid. Season, to taste, with salt and pepper and stir in the lemon juice. Whisking continuously, add the butter to the pan 1 or 2 pieces at a time until it melts, forming a thick, creamy sauce. Simmer briskly until the liquid has reduced to about 1/4 cup, about 10 minutes. Add the Pernod, which may flare up as its alcohol burns, and then pour in the remaining white wine and stir and scrape to deglaze the pan deposits. Add the shallots and chopped fennel bulb and saute until translucent but not browned, 3 to 5 minutes. Meanwhile, in a saucepan over medium-high heat, heat about 3 tablespoons of olive oil. Roast the fish, basting it occasionally with the juices from the pan, until its flesh easily separates from the bone when 1 of the incisions is probed with the side of the basting spoon, 20 to 25 minutes. As soon as the liquid in the baking sheet starts to steam, transfer the baking sheet to the preheated oven. Place the baking sheet on top of the stove over 2 burners set to medium-high heat. Pour half of the wine over the fish and vegetables. Place the fish on top of the vegetables, body cavity down, and drizzle it generously with olive oil. Sprinkle them with salt and pepper and the red pepper flakes. Spread 2 of the sliced fennel bulbs, potatoes, onions, and tomatoes on a rimmed metal baking sheet. Put 4 of the fennel branches in the body cavity. Season the fish all over, including the incisions and its cavity, with salt and pepper. Cut 1/2-inch-deep incisions into the fillets at 1-inch intervals perpendicular to the fish's length.
With a sharp knife, cut 1-inch-deep incisions all along the length of the fish on each side of the backbone.
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