On Tuesday, the state Division of Marine Fisheries held a public hearing in Vineyard Haven. Discussions centered around commercial fishing season length, reducing fishing days, bag limits, bass tagging systems, and stricter licensing rules for conch fishermen.

Changes under consideration by the Division of Marine Fisheries include an extended commercial season for striped bass, smaller daily limits and a rule barring charter fishermen from selling their catch commercially.

In his op-ed Conservation is Essential to Save the Striper (Vineyard Gazette, Oct. 31), author Dick Russell suggests that recreational and commercial fishermen stand at odds when it comes to striped bass conservation. He claims that commercial striped bass fishermen from Massachusetts and menhaden fishermen from Virginia are obstacles in the way of stronger protections for striped bass.

The same week the 68th annual Vineyard derby came to a close, the Maryland Department of Natural Resources announced results of its 58th annual young of the year survey of striped bass in the Chesapeake Bay.

The state of Maryland has released the annual young of the year index for striped bass, and while the number is better than last year, it is still well below the 60-year average.

The index measures how well striped bass spawn each year in the Chesapeake Bay. Numbers were released on Friday by the Maryland Department of Natural Resources.

The best treat available in the local fish market, and in the restaurants, is something you haven’t eaten in a while — black sea bass, another Vineyard waterfront success story.

We haven’t had the option of buying black sea bass in local fish markets during the summer for at least a half dozen years, if not more. If you have an aversion to oily tasting fish like bluefish, this is your kind of fish. Black sea bass is a white delicate flaky fish that is perfect any way it is cooked.