NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 8/17/2017 9:58am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%,

Thank you for signing up for the Fall Session with NHCS. Each year, we take a week off between our Spring/Summer Session and our Fall Session. Just a reminder that this is our annual week off in between Sessions. 

We will begin Fall Session next week with some seasonal favorites like Flounder, Pollock, Halibut and Shellfish Add ons, and hopefully some local Bluefin Tuna!

See you next week and don't forget about our "Members Finding Members" promotion. If each of our existing Members could refer just one new Member, we could instantly double our Membership to help sustain our local fishing industry!

Refer a Member today, here is the link: http://www.nhcommunityseafood.com/members/types for new Members!

Enjoy the remains of Summer,

Andrea Tomlinson

General Manager

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/11/2017 12:35pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%,

It's that time again! Time to sign up for the Fall Session 2017 season from New Hampshire Community Seafood. The session starts August 22, in less than 2 weeks!

We have an 8-week and a 15-week program this Season.

8-weeks Session- Fish only, prices from $56 and up

15-week Session- 13 weeks Fish, 2 weeks Lobster, $135 and up

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

%%renewal-link%%

Every Membership makes a direct impact on the local Fishing Industry, which remains in need of our support!

We look forward to having you back this season.

Your friends at,
New Hampshire Community Seafood

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/7/2017 4:19pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

It's hard to believe, but this is our final week of the Spring/Summer Session, Week 15!

Our Fall Session begins August 22, so to continue receiving your fresh and local seafood through December, sign up here!

For our Annual Members, you are signed up through the 15- week Fall Session.

For all other Members, you will have to sign up again here again for the Fall Session to continue your Membership!

And please remember that we are a cooperative and rely on "Members Finding Members" to keep our membership numbers increasing! If you as a Member could refer just one Member to our program, it would make a huge impact on our local Fishing Industry!

Do you have credit from holding Shellfish for this Session?

If so, please use that credit to order Additional Fish here for tomorrow or use it towards your Fall Membership cost. Simply use the "Pay by Check" option in the Checkout and your credit will automatically apply. You will receive and email with your balance and a link to pay it via Paypal or you can send us a check!

Our fish this week is the 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!

 Acadian Redfish, scaled and ready to fillet (Courtesy of Wicked Fish,Inc)

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!

 Pan Seared Redfish w/ Greek Orzo & Red Pepper Lemon Emulsion (Courtesy of Pinterest)

Our Fishermen this week is guestboat  F/V Teresa Marie IV, out of Portland, ME owned by the Fishing Family of Jimmy Odlinfishing in the same waters as our NH Fishermen in the Gulf of Maine. Sometimes, when NH Fishermen are only catching one or two species for us to provide our members, we rely on our tripboat, guestboat friends to provide a variety of fish for you!

F/V Teresa Marie, our Guestboat this week from Portland, ME

 

Additional Fish this Week:

If you still have credit this Session from holding shellfish, this is a great way to use it before the session is up! Order additional fish here. Fish is available in 1lb-5lb lots, with discounts on fish orders over 3lbs!

HOLDS AND DOUBLES:

If you held fish this session but did not choose a week to double up and are owed a double, please email me immediately at andrea@nhcommunityseafood.com. We have to do those doubles on our end, if you have already submitted a hold without the double week.

NHCS AT FARMER'S MARKETS:

We are currently at the following Farmer's Markets, selling our Catch of the Week. So, if you like the catch and want more, visit us at one of these locations:

Seacoast Grower's Association Markets

EXETER, SWAZEY PARKWAY, THURSDAYS 2:15-6pm
DOVER, CHAMBER OF COMMERCE, CENTRAL AVE, WEDS, 2:15-6pm

MANCHESTER, VICTORY PARK THURSDAYS 3-6:30pm

CONTOOCOOK, DOWNTOWN GAZEBO, SATURDAYS, 10am-12noon

 

KITTERY, POST OFFICE SQUARE, SUNDAYS, 10am-2pm

 

And of course there are all our Restaurant Supported Fishery Choices as well. Click here for a link to all our currently participating customer. Another great way to support eating local seafood!

We hope to see you back on August 22 for our Fall Session! Sign up here today and don't miss out on fresh and local seafood delivered from the boat direct to your town!

If you are not joining us again in the Fall, we sincerely thank you for your support this Session and for the contribution you have made to our local Fishing Industry! Thank you and please come back and see us in December for the Holiday Seafood Medley Session. 

Thank you for your support for our local Fishing Community!

Andrea Tomlinson

General Manager, Seafood Enthusiast

 

 

                                        

   

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/3/2017 10:45am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

 

 

Hi CSF Members, 

 

EVERY FRIDAY FROM NOW UNTIL SEPTEMBER, FROM 3-6pm!!

 

Lobsters and Jonah Crabs available straight off the boat, from the F/V Vivian Mae, at the Portsmouth Commercial Pier on Peirce Island, just next to Prescott Park.

NHCS Board of Directors President and Lobsterman, Damon Frampton  and family will be there selling his fresh and local catch!

Boat price: 4.99/lb for Lobster and 1.99/lb for Crabs! Get them while the price is low!!

 


See you at the docks!


Andrea Tomlinson

GM, Crustacean Enthusiast

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/31/2017 4:31pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear  %%user-name%% ,

Just two weeks left of this Summer Session and then our Fall Session will start on August 22! Sign up here to renew your Membership for Fall (unless you are an Annual Member). You can receive fresh and local fish and lobsters right until December! 

Our fish this week is the abundant and delicious Monkfish! Once caught as by-catch in otter trawls and gillnets, have quickly become one of the world's most popular fish. In the west, usually just the tail meat is eaten, but  there is a large market for whole monkfish in Asian countries. Also known as "Poor Man's Lobster", monkfish tail meat has both the consistency and distinct taste of this famous crustacean. If you like lobster, you'll love monkfish! And if you don't like lobster, the firm, white fillet when cooked also tastes like a sweetened fish. The flesh is distinct and a purplish-brownish color when raw and turns white once cooked. 

 


Christopher White, crew on the F/V Heidi Elisabeth with a Giant Monkfish today 

Not at all attractive on the outside, Monkfish should not be judged by their outward appearance! They are a brownish color mottled with white spots on top and white on the underbelly. Their habitat spans from the Grand Banks and northern Gulf of St. Lawrence along the Atlantic shoreline south to Cape Hatteras, NC. Monkfish are voracious predators. They lurk on the sandy, muddy bottom and lure their prey with the spiny extension on their head. This "lure" attracts the prey, like bait on a fishing line, bringing the victim close in for the lunge of the monkfish. The unusually broad mouth, adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth.

Cook Monkfish as you would any other fish, and remember the cardinal rule, 10 minutes an inch! The monkfish tails are wide and thick, because they are the tail meat. Marinating the tails and seasoning before cooking adds to the flavor. Baked, sauteed, broiled, roasted or grilled, these tails are fantastic!

Here are some great recipe ideas for monkfish: https://www.pinterest.com/fishisthedish/monkfish-recipes/.


Baked Monkfish Roman Style (Courtesy of cookingfrombooks.com)
 
Our catch this comes from our loyal Fisherman and his crew, Jamie Hayward of the F/V Heidi & Elisabeth, landed in Portsmouth, NH. Thanks to Jamie and his their crew for this week's effort!
 
 
 
Christopher White (left) and Erik Crowley, longtime crew on the F/V Heidi Elisabeth with some of our Monkfish for this week!
 
 
 
 
 
 
Captain Jamie Hayward at the helm of the F/V Heidi Elisabeth, named for his sisters
 
 
Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 14 here. They will be delivered with your share and discounted over 3 lbs! For Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles at the same time and on your own, via our Member Login on our website here.
 
Still owed a DOUBLE SHARE from doing a HOLD? Use our system here to DOUBLE, but please re enter your hold date in order to do it yourself! You can must do holds and doubles together!
 
RESTAURANT SUPPORTED FISHERY (RSF):
 
Remember our Faithful Restaurants, and welcome to Ron Jillian's in Hampton, our newest member of our Restaurant Supported Fishery (RSF) program! 
 
Here is a list of all our our RSF establishments, please join them for dinner this summer: 
 

With help from our friends at:

 
 
 
Thank you for your support and please be sure to sign up for our Fall Session before August 22! 
 
Enjoy the delectable Monkfish and the rest of the Summer!
 
Cheers,
 
Andrea Tomlinson
General Manager/Seafood Enthusiast
 
 
 
 
 
              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/31/2017 1:41pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name,

Thank your for your patronage for our Spring/Summer Session! This session will end in two weeks, then we take a week off.

We let you Know Your Fisherman and where you seafood is coming from. Sometimes, up to 70% of the seafood you buy in the supermarket is mislabeled!

So make it fresh and local with our CSF, NH's only Community Supported Fishery!

We have two choices for our Fall Session, starting August 22 , without the oysters:

  • 8-week Memberships (Fish only) 
  • 15-week Memberships (Fish 13 weeks, and Lobsters 2 weeks)

Sign up here to continue your Membership!

Your Membership makes a direct impact on the livelihoods of our 8 remaining Commercial Fishermen in New Hampshire!

 

Thank you,

Andrea Tomlinson 

General Manager

 

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/24/2017 3:37pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

It is a rainy Monday on Week 13, but our Fishermen are landing this Tuesday's catch today! And, our Oyster Farmer was harvesting our Oysters Add ons this week early this morning!

Another week of fresh and local seafood off our own NH Coastline!

Also, your Oyster Add ons are coming this week if you ordered them! Deadline to order was last night.

This week, we feature one of the best tasting whitefish out there, the King Whiting.  Our gillnet fishermen are catching mostly Monkfish and Dogfish Shark.

This is a new fish for us this Spring/Summer Session and is brought to us mostly by our baitfish fishermen who are catching smaller Whiting (used as lobster bait), but also catch some King Whiting as bycatch!

 

 

 King Whiting is a thick white and  firm whitefish

 

The King's get their name from their large size, these are the biggest and best of the bunch!

This whitefish is a member of the Hake family, commonly known as Silver Hake. King Whiting live in both the northern and southern Atlantic. Our northern stock of King Whiting lives throughout the Gulf of Maine to the northern reaches of Georges Bank. King Whiting are important species in the ocean ecosystem as they act as both predator and prey, moving up and down throughout the water column to feed at night and resting on the muddy, sandy or pebbly bottom in the day (when they become prey!).  King Whiting are a grayish- silver color on the back, with a distinctive black lateral line and white speckles.

King Whiting's flesh is softer than that of cod or pollock and is not as flaky. The fillets are thick and firm.

The taste is moderate with a hint of sweet flavor. You can substitute the Whiting in any recipe that calls for cod, haddock or pollock. The fillets we provide are thick and meaty and easily seasoned or marinated. The fillets will come with the skin on and that adds both flavor and the important omega-3 fatty acids!  Here's a link to our new Pinterest Page for a bunch of fantastic Whiting (aka Hake) recipes: https://www.pinterest.com/nhcsf/hake-recipes/. Remember, 10 minutes per inch of thickness is how long to cook any fish!

 

 Seared King Whiting with scallion and lemon (Courtesy of Pinterest)

KNOW YOUR FISHERMAN: 

At NH Community Seafood, we pride ourselves on 100% transparency on the origin of your Seafood. We are proud to join the new nationwide campaign called KNOW YOUR FISHERMAN. Here is their new video, put out with the help of our friends at Local Catch.org: http://bit.ly/KnowYourFisherman-Vid.

 

 

Our Fishermen this week are our two otter trawlers, the F/V Ellen Diane, Captained by David Goethel, Hampton and the F/V Sandi Lynn, Captained by Neil Pike, Seabrook.

Here is one of two videos David helped to make last year with a Marketing class, at UNH: https://youtu.be/4MhSMrycIS8

 

 

 


Captain Neil Pike on one of our signature NHCS pictures, hauling his nets on the F/V Sandi Lynn


Additional Fish: 

If you would like Additional Fish this week, just go here and order. If you would like to use your credit from shellfish holds earlier, use the Pay by Check option at checkout, and your credit will automatically apply!

HOLDS and DOUBLES:

Please, do your holds and doubles through our Member Login here. We cannot do them for you, and once you do a hold or double, you are not able to change it in the system. So please contact us if it becomes necessary to change a hold or double.

RESTAURANTS THAT SUPPORT US: 

Our Restaurant Supported Fishery is supported by area Chefs and Business Places that value fresh and local seafood. Thanks to Three Rivers Alliance for their help in finding interested Chefs for us!

Try one out and enjoy our fish all over the state!

 

 

We have just 3 weeks left in our Spring/Summer Session. Sign ups for our Fall Session will be available at the end of this week! Stay tuned!

 

Thank you for your support for our various NH local Fisheries and for making is Seafood this Summer.

Cheers,

Andrea Tomlinson

General Manager

 

 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/22/2017 1:19pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

We still have Oysters available here from our oyster farmer friends at Virgin Oyster Company in the Great Bay and Little Bay here in New Hampshire!

(Photo courtesy of Asst. Manager/Driver Kendall Young)
 
Oysters are Raw, in-the-shell and priced for Members Only at $16/dozen!
 
Oysters will be delivered with your fish next week! Order here now, deadline to order is tomorrow, Sunday 5pm! 
 
Thanks for making it seafood for the summer! Enjoy fresh and local oysters with your fish next week and support our local fisheries!
 
All the best, 
 
NH Community Seafood
 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/17/2017 4:47pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%, 

We are in Week 12 of our Community Supported Fishery. The Catch of the Week is Atlantic Haddock!

And we will be offering our NH grown, Great Bay Oysters as Add ons Week 13!

You can order your Add-on Oysters here and use your credit (if you have it) from earlier shellfish holds to pay for them! Just use the "Pay by Check" option in Checkout, and any credit you have with us will be applied to your purchase!

Oysters are just $16/dozen for Members! Oysters are in the shell and raw. Order here!

And Additional Haddock can be ordered here for this week! Additional Fish is available in 1-5 lb packages. 

The Know Your Fishermen Campaign has begun today. Check out their new video herehttp://bit.ly/KnowYourFisherman-Vid. Thanks to Local Catch, the Community Fisheries Network and Ecotrust for developing this campaign. Learn more here: https://localcatch.org/know-your-fisherman/

The size of our Gulf of Maine Haddock has changed over the years. Here is a great article on the scrod Haddock that are currently being harvested by our area Fishermen: "It's OKAY to Eat Small Haddock", http://www.fish-news.com//cfn/wp-content/uploads/2017/07/NOAA-Navigator-7-17.pdf.

The Marine Stewardship Council (MSC), one of the oldest and most recognized sustainable seafood licensing agencies, just approved New England wild caught Haddock, Pollock and Acadian redfish as sustainably caught seafood. Those involved with the study claim this "allows consumers to buy New England redfish, haddock and pollock with the confidence that the fisheries will continue to be operated and managed in a sustainable manner".



 

 

A cousin to the cod, the popular Haddock spans both sides of the Atlantic Ocean. In our western Atlantic, Haddock can be found from Newfoundland to Cape May, New Jersey. A cold water species, the Haddock is most abundant in the Gulf of Maine and especially offshore on Georges Bank.

Haddock prefer a gravel or rocky bottom and can live up to 10 years old. Grayish-silver in color, with a distinctive black lateral line and black 'thumbprint" along the side, haddock are also easily recognized by their pointed, shark-like, front dorsal fin. This species feeds primarily on mollusks, crustaceans and herring. 

Haddock fillets are firm and tender. They are denser than a cod fillet and have a sweet, mild flavor. Most fried fish sandwiches and fish and chips meals you will find in New England are haddock. This is a staple and abundant New England species and is plentiful in our Gulf of Maine.

Bacon and tomato topped Haddock (Courtesy of Pinterest)

 

Here are some great recipe ideas for Haddock, including the above pictured dish:https://www.pinterest.com/recipes/haddock/.

Our Fishermen this week are the Captain and Crew of our Guestboat from Portland, the F/V Blue Water III. Our NH Fishermen are catching Pollock, Monkfish and Dogfish exclusively, in bulk right now. For the sake of diversity, we are offering a "Guest Fish" this week from our neighbors in Maine.

 

 
Blue Water III in Portland, ME
 
 
ADDITIONAL FISH ORDERS :

 

 

If you love Haddock or just need some extra fish this week, we offering our Additional Fish Orders to be made until 9pm tonight.  Additional fish will come in 1lb and 2lb packages up to 5lb per order! Order your extra haddock tonight to get it delivered with your share this week! 

Discounts Available for orders over 3lbs!

HOLDS and DOUBLES:

Please, do your holds and doubles through our Member Login here. We cannot do them for you, and once you do a hold or double, you are not able to change it in the system. So please contact us if it becomes necessary to change a hold or double.

RESTAURANTS THAT SUPPORT US: 

Our Restaurant Supported Fishery is supported by area Chefs and Business Places that value fresh and local seafood. Thanks to Three Rivers Alliance for their help in finding interested Chefs for us!

Try one out and enjoy our fish all over the state!

 

 

 

 

Thanks for your support and for helping to preserve our New England Heritage and the livelihoods of a few remaining Fishermen in our region!

Enjoy the Haddock and don't forget to order your Oysters while supplies last!

Happy Summer,

Andrea Tomlinson

General Manager/Seafood Enthusiast

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/17/2017 4:42pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%, 

We are in Week 12 of our Community Supported Fishery. The Catch of the Week is Atlantic Haddock!

And we will be offering our NH grown, Great Bay Oysters as Add ons Week 13!

You can order your Add-on Oysters here and use your credit (if you have it) from earlier shellfish holds to pay for them! Just use the "Pay by Check" option in Checkout, and any credit you have with us will be applied to your purchase!

Oysters are just $16/dozen for Members! Oysters are in the shell and raw. Order here!

And Additional Haddock can be ordered here for this week! Additional Fish is available in 1-5 lb packages. 

The Know Your Fishermen Campaign has begun today. Check out their new video herehttp://bit.ly/KnowYourFisherman-Vid. Thanks to Local Catch, the Community Fisheries Network and Ecotrust for developing this campaign. Learn more here: https://localcatch.org/know-your-fisherman/

The size of our Gulf of Maine Haddock has changed over the years. Here is a great article on the scrod Haddock that are currently being harvested by our area Fishermen: "It's OKAY to Eat Small Haddock", http://www.fish-news.com//cfn/wp-content/uploads/2017/07/NOAA-Navigator-7-17.pdf.

The Marine Stewardship Council (MSC), one of the oldest and most recognized sustainable seafood licensing agencies, just approved New England wild caught Haddock, Pollock and Acadian redfish as sustainably caught seafood. Those involved with the study claim this "allows consumers to buy New England redfish, haddock and pollock with the confidence that the fisheries will continue to be operated and managed in a sustainable manner".



 

 

A cousin to the cod, the popular Haddock spans both sides of the Atlantic Ocean. In our western Atlantic, Haddock can be found from Newfoundland to Cape May, New Jersey. A cold water species, the Haddock is most abundant in the Gulf of Maine and especially offshore on Georges Bank.

Haddock prefer a gravel or rocky bottom and can live up to 10 years old. Grayish-silver in color, with a distinctive black lateral line and black 'thumbprint" along the side, haddock are also easily recognized by their pointed, shark-like, front dorsal fin. This species feeds primarily on mollusks, crustaceans and herring. 

Haddock fillets are firm and tender. They are denser than a cod fillet and have a sweet, mild flavor. Most fried fish sandwiches and fish and chips meals you will find in New England are haddock. This is a staple and abundant New England species and is plentiful in our Gulf of Maine.

Bacon and tomato topped Haddock (Courtesy of Pinterest)

 

Here are some great recipe ideas for Haddock, including the above pictured dish:https://www.pinterest.com/recipes/haddock/.

Our Fishermen this week are the Captain and Crew of our Guestboat from Portland, the F/V Blue Water III. Our NH Fishermen are catching Pollock, Monkfish and Dogfish exclusively, in bulk right now. For the sake of diversity, we are offering a "Guest Fish" this week from our neighbors in Maine.

 

 
Blue Water III in Portland, ME
 
 
ADDITIONAL FISH ORDERS :

 

 

If you love Haddock or just need some extra fish this week, we offering our Additional Fish Orders to be made until 9pm tonight.  Additional fish will come in 1lb and 2lb packages up to 5lb per order! Order your extra haddock tonight to get it delivered with your share this week! 

Discounts Available for orders over 3lbs!

HOLDS and DOUBLES:

Please, do your holds and doubles through our Member Login here. We cannot do them for you, and once you do a hold or double, you are not able to change it in the system. So please contact us if it becomes necessary to change a hold or double.

RESTAURANTS THAT SUPPORT US: 

Our Restaurant Supported Fishery is supported by area Chefs and Business Places that value fresh and local seafood. Thanks to Three Rivers Alliance for their help in finding interested Chefs for us!

Try one out and enjoy our fish all over the state!

 

 

 

 

Thanks for your support and for helping to preserve our New England Heritage and the livelihoods of a few remaining Fishermen in our region!

Enjoy the Haddock and don't forget to order your Oysters while supplies last!

Happy Summer,

Andrea Tomlinson

General Manager/Seafood Enthusiast

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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