a commercial Federal fisheries permit legitimizes and controls our industry ,assuring food quality ,handling ,temperature standards. You expect a certain grade of sanitation when you buy perishable foods. Commercial fishermen are required to meet these standards. One tool you don't often see FWCC Officers using is a thermometer, but it is an important part of boardings and inspections. It also creates a paper trail of data by reporting landings to assess fish populations. It also protects sellers. Recently Virgillio's was sued by an individual who said he contracted cigutera from fish served there. Through the paper trail they were able to trace that fish to the market it came from and to the individual harvestor and the day and location harvested. Which was not known to have that toxin prevelant. Not allowing charter vessels to sell fish reduces effort and increases fish populations. The practice is called "double dipping" . The charter vessel was paid up front for a service, entertainment. Not to be a food processor. Most charter vessels underice thier catches resulting in product that doesn't meet food standards.Is that what you to eat? Here in Key West far too many restruants buy illegal fish putting you at risk. this will help curtail that practice hopefully. Tim needs do a story on that practice common here. The best places in town are selling you what the busboy caught.