NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 5/29/2017 3:24pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

It is Week 5 and we were originally going to serve up Oysters this week, but due to inclement weather, we are serving up White Hake. Oysters will be served up next week, Week 6 and Week 8.

We know this is confusing and apologize! We are trying to take the confusion out of it with multiple email notifications and easy instructions! The rain is preventing our oyster farmers from being able to harvest our oysters this week!!

If you do not want oysters, please do a HOLD here for those weeks, they are listed as "Week starting June 6" (WEEK 6) or "Week starting June 20" on the HOLD list. You will receive a credit for the oysters at $16/share to use for Additional Fish (see below, now available!!)or Add ons within the session.

Did you not want oysters this week and did a HOLD, but would like Fish instead? Just respond to this email with the word "FISH" and we will remove your HOLD for this week for you, move it to next week, credit you, and get you your fish this week!

This week's Catch of the Week is White Hake, a local, delectable treat from our NH waters!

Distinguished by the white barbels on the chin and white spots, White Hake are found from the Gulf of St. Lawrence to Cape Hatteras, NC and occasionally some schools will stray into deep waters off the coast of Florida. White hake migrate from cooler, deeper waters in the winter to warmer, shallower waters in the spring and summer. Some juveniles can be found in estuaries in the summer. Adult hake can live up to 20 years old and female white hake are among the most fertile of all groundfish (the fish that live on the bottom or "ground" of the ocean), producing up to several million eggs in one spawn!

 

Despite it's name, the hake is not all white, it is a mud-colored (hence the nickname, "Mud Hake"), white spotted fish on the sides, bronze-gold colored on top and white on the underbelly. Hake have a rather large mouth, the cardinal barbel and very long pectoral (the ones on the sides) fins that have ray- like projections spanning off the body.

 

White hake are delicious because they primarily eat small crustaceans like lobsters and crabs and shrimp! What a bonus for us! Their flesh has a thick, white meaty consistency and cooks up nicely. Here is a link to some great recipes on Pinterest,https://www.pinterest.com/explore/hake-recipes/

 

 

Hake with Crisp Sweet Garlic and Olive Oil (Courtesy of Pinterest)

 

Our Fisherman this week  is NH Sector fisherman, Fanel Dobre, owner of  the F/V Angela Michelle.  

 

F/V Angela Michelle tied up at the Portland, Me docks

 
Additional Fish Orders- Use your Credit from HOLDING SHELLFISH: 
 
Starting this week, you can order Additional Fish each week HERE if you would like! This is one way to get extra fish if you did a HOLD on a Shellfish week. We credit you the week of the Shellfish Week that you held. As of tomorrow, if you are holding for the first oyster week, you will receive a credit on your account ($16/oysters and $14/lobsters). We will extend the deadline for Additional Fish to tomorrow night for you to do this!
 
You can use this credit to buy Additional fish by the pound throughout your session here. Or, if you don't have a credit, just use your credit or debit card to order extra fish any week you need it!
 

We sincerely apologize for the change of schedule this week, we are a weather dependent business!

Thanks for your support!

Cheers,

Andrea

General Manager

 

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/26/2017 8:01am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

This is the first year we have attempted to incorporate NH Shellfish into our CSF shares. With any fresh seafood, but especially with Oysters, we are unfortunately dependent on the weather for harvest.

Due to the persistent rain forecasted into next week, our Oyster Farmer will not be able to harvest oysters for next week's shares. Oysters are filter feeders and the state does not allow Oyster Growers to harvest within 3 days of a heavy rain. We will be offering the Oysters instead on Week 6.

Reminder: All Members, regardless of Fish Share Size (2lb, 1lb or 1/2lb), are paying the same amount for Oysters, $16/dozen (and Lobsters $14/share).

The Remainder of the Spring/Summer Session looks like this:

8-week Members: Session Ends June 24

Week 5 (next week) FISH

Week 6 (June 6-10) OYSTERS $16 credit if you HOLD

Week 7 (June 13-17) FISH 

Week 8 (June 20-24) OYSTERS $16 credit if you HOLD

YOU MUST USE YOUR CREDIT OR DOUBLES WITHIN YOUR SESSION DATES, unless you decide to extend your Membership (see below)

15-week Members: Session Ends August 12:

Weeks 9-15 (June 27-Aug 12) FISH

EXTENDING YOUR MEMBERSHIP: Next week, we will send all 8-week Members an invitation to extend your Membership to 15-week or our discounted Annual Membership.  If you choose this option, you can use your credit and or/owed DOUBLES from holding Fish anytime within the 15-week or Annual membership timeframe!

 

HOLDS work like this:

If you HOLD on a Fish Week, you double up on a Fish Week

If you HOLD on a Shellfish Week, you get a credit to use within your session time to buy Additional Fish or Add ons.

IF YOU HAVE AN EXISTING HOLD FOR WEEK 5, NEXT WEEK:

 

  • If you already did a HOLD because you did not want Oysters next week and want fish next week, simply reply to this email with the word "FISH" and we will remove your HOLD for this upcoming week and put it at WEEK 6 for you!  You will receive a $16 refund for the Oysters.
  • If you already did a HOLD because you are away next week, you can now DOUBLE UP ON WEEK 7 to make up for the missed fish share. Do that here: http://www.nhcommunityseafood.com/members/scheduleactions/
  • If you DO want Oysters, but are not available on WEEK 6 to receive them, you can DOUBLE UP on Week 8. Do that here: http://www.nhcommunityseafood.com/members/scheduleactions/. This is the only circumstance where you can DOUBLE up on a Shellfish Week.

 

Sorry for the confusion and thank you for your continued support and patronage! As soon as the weather clears up, we will get you those fresh and local oysters!


Thanks,

NH Community Seafood

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/22/2017 5:09pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

We are already in Week 4 of our Community Supported Fishery! And starting June 1, all our Dayboats can return to sea and start fishing directly off our NH Shores. Hope you enjoyed your delicious lobsters last week!

Please note, regardless of your fish share size, in our first ever CSF share with shellfish incorporated into the actual shares, all shellfish shares are priced the same, whether you have a 2lb, 1lb or 1/2 lb share of fish!

Our New England favorite this week is the Atlantic Pollock. Here is a box of freshly caught 



Pollock at Yankee Fisherman's Coop in Seabrook last year, where the majority of our NH Dayboat Fishermen land their weekly catch!

Atlantic Pollock is quickly becoming the new signature New England fish, tasting much like cod and haddock and very abundant. Check out the article which appeared on our Facebook page:http://www.concordmonitor.com/Misunderstood-pollock-a-key-to-New-England-seafood-s-future-2011708.

Atlantic Pollock is related to cod and haddock and sometimes referred to as "Green cod".  Atlantic Pollock are found in the Northwest Atlantic Ocean and are most common on the western Scotian Shelf and in the Gulf of Maine. A different species of Atlantic Pollock, commonly known as saithe, is found in the Eastern Atlantic.

Atlantic Pollock differs from cod in that they have a greenish hue and slightly darker flesh. Not to be confused with the Alaskan Pollock, found in the Pacific Ocean and one of the most harvested fish in the world. Alaskan pollock is often times found in frozen fish sticks and fish fillets and a main ingredient in seafood salad and many processed seafood products. Our

Pollock has a white, firm flesh with a sweet and delicate flavor. It is low in saturated fat and a great source of B 12 vitamins! 

Pollock is great in fish chowder, broiled, baked for grilled. It is also fabulous for fish tacos and works well with any blackened recipe. Substitute it in any recipe that calls for cod or haddock. Here is are some great recipe ideas on our Pinterest Page:https://www.pinterest.com/nhcsf/pollock. This is what Chefs at Moxy, a dedicated member of our RSF program in Portsmouth, do with a batch of Pollock from us:

 

 

 

 

 

p o l l o c k • à • l a • m o x y
nh mushroom,whipped beet ,arugula-cherry tomato salad

(Courtesy of Moxy)

Our Fisherman this week owner Fanel Dobre of the F/V Anne Marie. Thanks to Fanel and his crew for the delicious Pollock and Hake for our Restaurants!

 

                         

HOLDS AND DOUBLES: 

Oyster Weeks are coming up, next week (Week 5) and Week 8! IF you want to HOLD:

How to do a HOLD for VACATION OR HOLDING ON SHELLFISH WEEKS:   WEEK 5 and 8 (two oyster weeks) are our remaining Shellfish Weeks. IF YOU HOLD ON WEEK 5 AND WANT TO DOUBLE UP ON WEEK 8, that is fine. If you hold because you don't want  Shellfish at all, we will credit you!

If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share. 

CHANGE YOUR PICK UP LOCATION: 

We offer this feature for you to conveniently change your Pick up location, if need be, for any number of weeks within your session. We now have 24 Pick Up Locations to choose from. Simply click here: and change your pick up location to accommodate your schedule!

Enjoy the Pollock and thanks for your support! 

And remember, we are asking Members to Find Members, to help us reach our 1000 Member goal! So if you haven't already, please tell a friend, neighbor, family member, coworker or anyone you care for about us, please!

We truly are making a difference by buying locally sourced NH fresh fish!

Many thanks,

Andrea Tomlinson

General Manager/Seafood Enthusiast

         

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/15/2017 4:38pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

This is a monumental week for our CSF, it is our first week ever offering Live Lobsters as part of our CSF shares! We have typically been an exclusive fish share CSF with "Add-ons" like Live Lobsters, Oysters and Lobster Ravioli.

And if you did a HOLD this week, you are still receiving this newsletter, and will see a credit on your account.

We are experimenting this year with incorporating shellfish, particularly Live Lobsters and Raw in-shell Oysters into our CSF shares. This is a result of our NH Groundfish becoming increasingly scarce in the months of May and sometimes June due to quota limitations and inshore closures where our Dayboats usually fish. 

It's our First Ever Lobster Week, so let's enjoy this worldwide delicacy that grows in our own backyard!

You are receiving 2- chix lobsters for your share. A chix lobster is between 1lb and 1.25 lbs.

Due to the limited supply of lobsters this week (due to bad weather), we will not be able offer Additional orders for lobsters, sorry!

  

                                                        

 

Our New England Lobster is the American Lobster, scientifically known as Homarus americanus. Lobsters are known as crustaceans, closely related to crabs and shrimp and actually cousins to squid, clams, mussels and scallops.  

COOKING YOUR LOBSTERS:

Lobsters can be steamed or broiled. There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.

Remember,  your lobsters will be what is known as "Chix", that is between 1lb and 1.25lbs.

Steaming or Boiling Lobster By: The Culinary Institute of America

Steaming is more gentle cooking technique that yields slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.

Steaming Instructions:

  1. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters.
  2. Put 2 inches of seawater or salted water in the bottom of a large kettle.
  3. Set steaming rack inside the pot and bring to a rolling boil over high heat.
  4. Add the live lobsters one at a time, cover pot, and start timing.
  5. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly.

The following recommends timing based on lobster weights:
Steaming Lobster


Originally published in CIAProChef.com

WHEN IS IT DONE? 

Lobsters are done when they turn bright red and their tail curves under and stays there. Don't overcook them or they will turn out tough!

Our Lobster this week comes from a group of  Lobstermen from Seabrook to Portsmouth to southern Maine.

 

                           

 

                      

        Lobsterman and NHCS Board President, Damon Frampton

 

 

 

                    

Dozens of Lobster recipes can be found here on Pinterest, but the simplest and most authentic way to eat lobster is right out of the shell with some melted butter and lemon!

And thanks to our friends at Taylor Lobster, here are some more interesting Lobster facts:

Lobster Grades: Soft Shell vs. Hard Shell

Around the beginning of summer, lobsters wriggle out of their old shell (think of pulling a too-tight wet suit over your head!) as a part of their growth process. These new shell lobsters spend the rest of the summer & fall growing into their new shell which grows progressively firmer until they are ready to molt again. On average a lobster grows about 14% in length & 50% in weight after each molt.

Helpful Hints

The meat of a soft shell lobster is more sweet and tender than hard shells but soft shells contain about 25% less meat.

Soft Shells can be easily shucked with your hands. Great for outdoor lobster bakes!

During the summer & fall, soft shells are much more abundant & therefore less expensive than hard shells.

Hard Shell lobsters are more durable and better for traveling or shipping long distances.

 Betcha Didn't Know

  • You can estimate a lobster's age by multiplying their weight by 4 & adding 3.
  • It takes about 7 years (20-30 molts) for a lobster to reach the one pound market size.
  • Like humans, lobsters are either left or right handed depending on which side their crusher claw is on.
  • A one pound female lobster can carry over 8,000 eggs at one time, however, odds are only one or two will survive to be of legal size.
  • Lobsters eat fish, mussels, crabs, clams, plankton & their favorite... other lobsters.
  • Lobsters taste with their feet, breathe & listen with their legs & their brain is located in its throat. They have poor eyesight but an incredible sense of smell.
  • If two lobsters fight and later cross paths again, each will remember the other... maybe they should be more forgiving!

HOLDS AND DOUBLES REMINDER:

HOLDS MUST BE DONE BY MEMBERS, NOT NHCS, USING OUR MEMBER LOGIN HERE. Sorry, but we are not able to administrate holds for our over 600 members, you must do them through our website by the Monday night, 9pm of your week of delivery for us to honor them.

Thanks also to Taylor Lobster, in Kittery, Maine for helping us line up all lobsters!

Enjoy these New England favorites!

Cheers,

Andrea Tomlinson

General Manager/Lobster Eater

 

                 

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/8/2017 7:46pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.


Dear %%user-name%%,

Welcome to Week 2 of our Community Supported Fishery! We are continuing to sign up new members daily, through our prorated, rolling enrollment system! Our goal this year is to reach 1000 CSF Members!

In April, we sent our a press release for the new season and apparently, it caught NHPR's Peter Biello's eye. Peter featured us on the NHPR "All Things Considered" program last Thursday, you can listen here:http://nhpr.org/post/foodstuffs-dock-dish-effort-meant-support-nh-fishermen.

You can support us by participating in our "Members Finding Members" program! We ask that you refer a friend, family member, neighbor or coworker to our program to help us achieve our ambitious goal this year, our 5th year in the business of helping NH's Fishing Industry survive!

Our Catch of the Week will be delectable Acadian Redfish, otherwise called "Red Perch" or "Ocean Perch".  This is our northern Atlantic grouper species. This big eyed fish looks like a tropical fish from the islands. A member of the Rockfish (grouper) family, the Redfish is a deep water, goggle eyed, slow-growing, fish that spans from Norway to Georges Bank in our Atlantic Ocean. Not to be confused with red drum, a southern species down south, the Redfish births live young (very rare with fish) and can live to be up to 50 years old! This species, once thought of as by-catch or lobster bait, is quickly becoming one of the more popular fish in the US, especially here in New England!

 

The fillets on these fish are thin and delicate but have a distinctly sweet flavor. You will receive your fillets with the red skin on. Remember, the skin of the fish is where most of the healthy Omega-3 oils are stored AND they add a lot of flavor when cooking. Try them in fish tacos, sautéed in butter with lemon and garlic or on the grill in tin foil. Here is a link to a number of great Redfish recipes on our Pinterest Page:https://www.pinterest.com/nhcsf/acadian-redfish/. And remember the cardinal rule for cooking fish10 minutes per inch, including flip time! Because these fillets are very thin, you will therefore only need to cook them for a few minutes each side!

 

Our Fishermen this week is guestboat Captain Patrick Haggerty of the F/V Teresa Marie III, owned by the Fishing Family of Jimmy Odlin; fishing in the same waters as our NH Fishermen in the Gulf of Maine. Sometimes, when NH Fishermen cannot fish inshore in May, we rely on our guestboat friends from Portland for our shares! 

F/V Teresa Marie III caught our Redfish this week

FAQ's for this week:

UPCOMING SHELLFISH SHARES: Because May (and sometimes June) is a tough month for our NH Groundfishermen  to fish due to inshore closures and restricted quotas, we have incorporated 3 weeks of Shellfish into our CSF shares this year. Here's how it will go, for all Members, regardless of fish share size:

Week 3 (next week): Live Lobsters (TBA, either two chix or one large, dock price dependent)

Weeks 5 and 8: One dozen fresh, in- the- shell oysters

How to do a HOLD for VACATION OR HOLDING ON SHELLFISH WEEKS:   Week 3 (next week, lobsters), 5 or 8 (two oyster weeks) are our Shellfish Weeks. If you do not want shellfish,  please hold for that week, but we cannot offer a double of shellfish or fish to make up for a missed shellfish week, only a credit, due to pricing differences between the shellfish and  fish shares. If you have to hold on a shellfish week, we will credit you as described above. If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share. 

How to do a temporary Pick up Location Change: We offer this feature for you to conveniently change your Pick up location, if need be, for any number of weeks within your session. We now have 24 Pick Up Locations to choose from. Simply click here: and change your pick up location to accommodate your schedule!

Logistics:

Additional Fish Orders: Starting Week 4, we will offer Additional Fish for you to order, in addition to your prepaid fish share. This is a great opportunity to stock up on the Catch of the Week for that dinner party or family cook out you have planned for the weekend! We will offer Additional fish in 1lb increments, with discounted pricing for orders over 3 lbs!

We thank you so very much for your support for our NH Fishing Industry. We offer and incentive on every pound of fish we buy to our NH Fishermen, helping them keep up the livelihood that is so vital to our NH Seacoast Heritiage.

Please help us by spreading the word. I know there are countless amounts of people in NH who would buy our fish, if they knew about our program. That's why we have started our Members Finding Members campaign, to get our already dedicated Members to tell a someone they know about our program.

Because every pound of fish we buy, is directly impacting our struggling NH Fishing Community. So, here's what you can do:

Here is a link to our Sign up Page for new Members you could send out: http://www.nhcommunityseafood.com/members/types

If you like Facebook, please share one of our sign up posts here: https://www.facebook.com/NhCommunitySeafood/
 
If you use Twitter, feel free to Retweet our Sign up posts
 
And if you prefer Instagram, we've got that too here: https://www.instagram.com/nhcommunityseafood
 
Thank you for your support and enjoy the Redfish!
 
Cheers,
Andrea Tomlinson
General Manager

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/1/2017 3:34pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

Dear %%user-name%%,

Welcome to Week 1 of our Community Supported Fishery! Welcome back to all our returning Members and a special Welcome to all of our New Members.

Our fish this week will be a medley of Flatfish, the Flounders! Our Dayboat Fishermen are finishing catching their quota for the 2016 Fishing Year, which ended yesterday.  We will be serving up a variety of three types of flounder this week. You may get one, two or all three in your share!

The three fish we are serving up are:

Yellowtail flounder

American Plaice, nickname: "Dabs"

Winter Flounder, nickname: "Blackbacks"

 

This is a great opportunity to educate you a bit on the Flounder family, one of my favorites. Flounder are a bit of an evolutionary vestige, they are "flatfish" as opposed to the average shape of a fish, which us fish folks refer to as "roundfish" Flounders are also either right-handed or left-handed, this refers to which side the eyes are on, if you hold the fish upright. Flounder carry most of their "parts" on the top of their body, eyes, fins and scales. Most are white or opaque underneath and camouflaged on top to blend in with the type of bottom where they live. If you Scuba dive, you will notice flounder are so well camouflaged at times you only see a small pair of eyes staring at you before you notice the fish itself! Finally,when filleting a flounder, you actually can get fillets from both the top of the fish, which is the thicker part as well as the underside. Versatile and delicious!


 American Plaice 

The American Plaice or "Dabs" are a cold water species that range from southern Labrador to Rhode Island and in the eastern Atlantic from Greenland to northern Europe. Dabs live on the sandy/mud bottom and prefer deep water. Some can be found as deep as 700m (about 2100ft). They are reddish to gray-brown on top and have a blueish white underside. They have a distinctly pointy nose and rough scales. Plaice is a white, lean flaky fish with a mild flavor. This is a right eyed species.

 

  Yellowtail Flounder

 The Yellowtail flounder is found in the Atlantic Ocean from Newfoundland to the Chesapeake Bay. The species got its name from the yellow tint on the tail and fins that encompass the top and bottom of the flattened out, eyes- on- top anatomy of this species. Like all flounders, the Yellowtail spends most of its time on the bottom of the ocean, particularly in sandy bottoms and is basically sedentary unless disturbed or hungry. It is a right eyed flounder.

The flesh of this bottom dweller is lean and firm with a distinctly sweet taste often used as the standard when comparing the flavor of other flounder species. 

   Winter Flounder

The Winter flounder or "Blackbacks", got their name because of their migrations-in winter. Adults migrate from offshore areas where they feed to inshore areas like bays and estuaries, where they spawn. This is also a right eyed flounder. Winter flounder has a sweet taste and firm texture and is often the standard to which other flounder species are compared. Winter flounder absorbs seasoning and marinades readily and cooks up great on the grill. 

Your NH Fishermen this week are the seaworthy Veterans, Jamie Hayward (left), of the F/V Heidi Elisabeth, Portsmouth and David Goethel (right), of the F/V Ellen Diane, Hampton.

 

Thanks to  the Captains and their hard working crews for the delicious array of Flounder this week for our first Week of NH Fresh and Local fish!

Cooking Flounder: We like to remind all our members of the Cardinal rule for cooking any fish: Cook fish 10 minutes per inch of thickness. These fillets will be very thin, so just a few minutes each side will do! Here are some great flounder recipes from our Pinterest Page : https://www.pinterest.com/nhcsf/flounder/ and https://www.pinterest.com/nhcsf/plaice/

Additional Fish Each Week:  Starting next week, we will have Additional Fish available weekly for you to order, in addition to your share. We will send you the link to that store in next week's newsletter. You can order as much extra fish as you like, orders of 4 or more pounds are offered at a discounted price!

Seasonal Add-ons: Throughout the season, we will be offering seasonal seafood available in NH in addition to your weekly shares. Stay tuned for these yummy Add-ons to be announced as they become available, like Live Lobsters, Oysters, Scallops and our signature Lobster Ravioli from Portsmouth Lobster Company! 

Some FAQ's about this Session:

Q: Do I have to be paid up by this week to pick up my share?

A: No, you do not. We work on the Trust System and allow you to pay anytime within your session, even in installments, if that is more feasible for your budget.

Q: How do I know what is being offered each week?

A: Each Monday of the Session, we send out a newsletter highlighting what fish or shellfish (3 weeks out of the session) is "The Catch of the Week", including the Fisherman who caught your fish and recipe ideas. If you don't like those offerings, you can "hold" for that week (instructions below)

Q: Can I extend my 8-week Membership to 15-weeks or the Annual Membership if I like the program?

 A: Most definitely! We will send out an email at the latter part of the 8-week Session with an offer to extend your Membership.

 Q: What if I don't want the Lobsters or the Oysters?

 A: Lobsters will be Week 3 (May 15-20) and Oysters will be Week 5 (May 29-June3) and Week 8 (June 19-24) If you do not want shellfish any of these weeks, simply go to our Member Login section here: %%login-link%% and "HOLD" for that week. You will receive a credit on your account for $16/oyster weeks and $14/lobster week.  You can then use that credit to buy "Additional Fish" the following week or additional shellfish on Shellfish Weeks OR one of our various seasonal "Add-ons" throughout the season.

Q: Can I get fish in place of the Lobsters or Oysters on those weeks?
 
A: We would really like to accommodate our non-shellfish eaters, but we are unable at this time to provide fish on the shellfish weeks. That's why we are offering an instant credit to buy more fish the weeks directly following the shellfish weeks. 

Q: What if I am away one of the weeks and can't pick up my share?

 A: If this is Week 3, 5 or 8, please hold for that week, but we cannot offer a double of shellfish or fish to make up for a missed shellfish share, only a credit, due to pricing differences between the shellfish and  fish shares. If you have to hold on a shellfish week, we will credit you as described above. If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share. 

Finally, our goal this year is to reach 1000 CSF Members with our 24 Pick Up Locations. We are currently have 487 and climbing. We have recently been in The Concord Monitor, The Hippo and will be featured on NHPR soon and in the new journal, Fiddleheads, to name a few!

Members Finding Members Campaign: This year, we are reaching our to all of you to help with our new campaign entitled "Members Finding Members".

If each of us simply refers ONE PERSON to this program, we could instantly double our Membership and reach our goal, while making a greater impact on our NH Fishing Community, people who need our support more than ever this year.

Here is how you could help:

Tell a family member, neighbor, coworker or  friend about us!

Or use Social Media to spread the word:

Here is a link to our Sign up Page for new Members you could send out: http://www.nhcommunityseafood.com/members/types

 If you like Facebook, please share one of our sign up posts here: https://www.facebook.com/NhCommunitySeafood/
 
If you use Twitter, feel free to Retweet our Sign up posts
 
And if you prefer Instagram, we've got that too here: https://www.instagram.com/nhcommunityseafood/
 
Enjoy the Flounder and get ready for some great fresh seafood this season!
 
Cheers,
 
Andrea Tomlinson
General Manager/Seafood Enthusiast
 

 

1 Peirce Island Rd

Porstmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 4/20/2017 2:43pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.




Dear %%user-name%%,

Thank you for signing up with NH Community Seafood for our Spring/Summer Session of our Community Supported Fishery! Your purchase makes a direct impact on our local NH Fishing Industry and our local economy!

We have your Member type as %%member-types-text%%.

We have you signed up for a pick up at %%pickup-title%%,  %%pickup-time%%, located at %%pickup-location%%. The following Members are on your account: %%member-label%%, but anyone can pick up your share for you, they do not have to be listed on your account.

 

FAQs about this upcoming Season:

Q: When does the Session Start?

A: May 1 is our first week, we call this Week 1. 8-week Memberships go until June 24, 15-week Memberships until August 12, Annual Memberships until December 2.

Q: How do I know what is being offered each week?

A: Each Monday of the Session, we send out a newsletter highlighting what fish or shellfish is "The Catch of the Week", including the Fisherman who caught your fish and recipe ideas. If you don't like those offerings, you can "hold" for that week (instructions below)

Q: Can I extend my Membership to 15-weeks or the Annual Membership if I like the program?

A: Most definitely! We will send out an email at the latter part of the 8-week Session with an offer to extend your Membership.

Q: What if I don't want the Lobsters or the Oysters?

A: Lobsters will be Week 3 (May 15-20) and Oysters will be Week 5 (May 29-June3) and Week 8 (June 19-24) If you do not want shellfish any of these weeks, simply go to our Member Login section here: %%login-link%% and "HOLD" for that week. You will receive a credit on your account for $16/oyster weeks and $14/lobster week.  You can then use that credit to buy "Additional Fish" the following week or additional shellfish on Shellfish Weeks OR one of our various seasonal "Add-ons" throughout the season.
 
Q: Can I get fish in place of the Lobsters or Oysters on those weeks?
 
A: We would really like to accommodate our non-shellfish eaters, but we are unable at this time to provide fish on the shellfish weeks. That's why we are offering an instant credit to buy more fish the weeks directly following the shellfish weeks. 

Q: What if I am away one of the weeks and can't pick up my share?

A: If this is Week 3, 5 or 8, please hold for that week, but we cannot offer a double of shellfish or fish to make up for a missed shellfish share, only a credit, due to pricing differences between the shellfish and  fish shares. If you have to hold on a shellfish week, we will credit you as described above. If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share. REMINDER; We are not able to allow Doubles on the Shellfish weeks to make up for a missed fish share, which are Weeks 3, 5, and 8 (see dates above). So no doubles will be accepted for those weeks.

Q: What can I do to help NH Community Seafood reach more people who would love to have fresh seafood weekly?

A: I thought you'd never ask! We are starting a new campaign called "Members Finding Members". We want to put the "Community" back into our Community Supported Fishery. That means it takes all of us to get the word out to our family, friends, coworkers and neighbors about this awesome program. 

If each of us simply refers ONE PERSON to this program, we could instantly double our Membership and make a greater impact on our NH Fishing Community's livelihoods, people who need our support more than ever this year.

Here is a link to our Sign up Page for new Members you could send out: http://www.nhcommunityseafood.com/members/types

If you like Facebook, please share one of our sign up posts here: https://www.facebook.com/NhCommunitySeafood/

If you use Twitter, feel free to Retweet our Sign up posts here: https://twitter.com/NHCommunityFish

And if you prefer Instagram, we are there too, right here: https://www.instagram.com/nhcommunityseafood/

Our goal this year is to obtain 1000 Members! Please help us by referring just one person to this program!

Thank you for your support. We look forward to providing you with the freshest seafood NH has to offer all season long!

See you the first week of May!

All the best,

Andrea Tomlinson

General Manager/Seafood Enthusiast

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 3/20/2017 3:16pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.



Dear Seafood Lover,

This is an invitation to join our Community Supported Fishery (CSF), NH's only cooperatively owned seafood supplier! Our cooperative is owned by our NH Fishermen and our customers. Our NH Fishing Community continues to struggle and needs your support!

This year's season will start on May 1st and have both an 8-week and 15-week option for two seasons. Annual memberships are also available at a discounted price!

Click here to begin your sign up process for our Spring/Summer session.

Oysters and lobsters are now part of your membership! Don't worry, if you don't like either, or are shellfish intolerant, you can use our convenient "hold" system to hold your share that week and double up on your fish share!


We look forward to welcoming you as a new Member this season.

Your friends at,
New Hampshire Community Seafood

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 3/20/2017 3:06pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.



Dear %%user-name%%,

It's that time again! Time to sign up for the Spring/Summer 2017 Session season from New Hampshire Community Seafood. Our NH Fishing Community continues to struggle and need your support!

The season will start on May 1st and have both an 8-week and 15-week option again this year. Annual memberships are also available at a discounted price!

Click here to begin your renewal process. Or just copy and paste the link below into your browser:

Oysters and lobsters are now part of your share! Don't worry, if you don't like either, or are shellfish intolerant, you can use our convenient "hold" system to hold your share that week and double up on your fish share!

%%renewal-link%%


We look forward to having you back this season.

Your friends at,
New Hampshire Community Seafood

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 12/27/2016 11:53am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

 

Thank  you for participating in our Second Annual Holiday Seafood Medley Session! Last week, we had oysters from Virgin Oyster Company, out of Dover, NH. Thanks to Brian Gennaco and his wife Sarah for the fresh, local Great Bay oysters!

 

Freshly harvested oysters getting rinsed on the work boat in Great Bay

 

Brian Gennaco, Owner Virgin Oyster Company, harvesting oysters

 

This week we are featuring Scallops from our local partners in southern Maine. Unfortunately, just certain sections of the Gulf of Maine are currently open for scallop fishing. Our NH Fishermen were not able to scallop fish this season until March 2017, so we are relying on fresh southern Maine Scallops for this week's share.
 
Your share consists of 1 lb of Scallops will be in an unlabelled ziploc bag in your cooler. In fact, it will look just like this:
 
 
 1 lb Scallop Shares ready to be delivered to our Tuesday Pick up Locations Today
 
 
 
Thank you so very much for sharing our pleasure of providing our consumers with the freshest, local, seasonal seafood the Seacoast has to offer! Happy Holidays and all the best in the New Year!
 
Our CSF and RSF will be back with new and improved changes and lots more variety of fresh and local NH Seafood in the Spring! See you then and until then, thanks for making it NH local seafood!
 
In the meantime, you can always check onen of  the following seafood outlets for some local seafood favorites:  Yankee Fisherman's Coop Retail Store in Seabrook, Sanders Fish Market or Seaport Fish in Portsmouth and Fresh Fish Daley in Exeter.
 
All the best and thank you,
Andrea
 
 

 

 

 

 

 

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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