NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 9/18/2017 2:32pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%, 

Welcome to Week 5 of our Community Supported Fishery! We hope you are enjoying our wide selection of New Hampshire fish species we have been offering you so far! New England has the largest variety of fish on the East coast and we are determined to serve up every last one we can get ahold of for you!

And don't forget, next week, Week 6, we will be offering our Virgin Oyster Company, Oyster Add-ons for Members only! Order here for your raw, in-the-shell oysters.

Oysters come bags of one dozen, and are $16/dozen for orders under 3 dozen and $15/dozen for orders of 4 or 5 dozen! Oysters are delivered with your fish shares at your pick up location.

And if you love Oysters, don't miss the 7th Annual Oysterpalooza Celebration at Liars Bench Brewery, 459 Islington St., Portsmouth, NH this Wednesday, from 4-8pm!

The tradition continues. Come join Liars Bench & Friends for the 7th annual Oysterpalooza, a celebration of the Great Bay's bivalve bounty. $60 dollars gets you all inclusive handfuls of everything. Fresh shucked local oysters from Virgin Oyster Company, LLCCedar Point Oysters & Fox Point Oysters, frothy beer from Liars Bench Beer Company, mini hot dogs from Moxy, tacos from Vida Cantina NH and lobster rolls from Seaport Fish. And just think, if we're out of breathe listing all the options, imagine of how your belly will feel.

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 are two guest boats out of Portland, Maine The F/V Teresa Marie IV and the F/V Harmony owned by the Fishing Family of Jimmy Odlinfishing in the same waters as our NH Fishermen in the Gulf of Maine. Sometimes, when NH Dayboat Fishermen are only catching one or two species for us to provide our members, we rely on our bigger tripboat, guestboats  to provide a variety of fish for you!

 

F/V Teresa Marie, one of our Guestboats this week from Portland, Me

(Courtesy of Cape Ann Images)

    Our other Guestboat,  F/V  Harmony with outriggers set, out of Portland, Me
(Courtesy of Bob Baker)
 

ADDITIONAL FISH THIS WEEK: Order Additional Fish here for this Week! Redfish freezes up nicely and is a great fish to have on hand for a quick fish meal, as it cooks so fast!

HOLDS and DOUBLES:   We ask that all Members do their own holds through our Member Login Portal on our website here. When you do a hold, you also have to pick a double date. You can hold the week's you don't like the offerings or will be away and double on a subsequent week.

Restaurant Supported Fishery: We have a host of fabulous restaurants that carry our fish on their menu weekly. Often times, this is a different fish than what we offer our CSF Members, so try them out! Here is a current list of all our RSF participants with a link (just click on the name of the restaurant) to their website!

 

Thanks to our partners at Three River Farmers Alliance for their help with our Restaurant clients! 

Upcoming Fish this Session: Our two otter trawl dayboats out of Seabrook, NH will be back fishing flounder soon! And we will see more cod and pollock on the menu this session as well!

Your support for our local fishing community is very much appreciated! Enjoy the Acadian Redfish, our very own New England Grouper!

Best,

Andrea Tomlinson

General Manager

 

 

                                  

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/13/2017 1:07pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.


Dear %%user-name%%,


We are happy to announce we will be offering fresh, NH raw oysters (in the shell) as an Add-on for Members only Week 6, Sept 26-30. 

Click here to order now!

Prices for 1-3 dozen orders will be $16/dozen and any order over 3 dozen will be $15/dozen!  

Our Oyster Farmer, Brian Gennaco of Virgin Oyster Company will be supplying our oysters once again this session. Brian raises oysters in Great Bay and the Bellamy River!

Brian Gennaco of Virgin Oyster Company, on the water harvesting oysters in Great Bay

Just another way to support our local fisheries here in NH! Thanks for your order!

 

All the best,

Andrea Tomlinson

General Manager/Bivalve Enthusiast

 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/11/2017 2:30pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Welcome to Week 4 of our Fall Session, NH's only Community Supported Fishery directly supporting our NH Commercial Fishermen! We have just a handful of boats fishing right now, but continue to source you fresh, local NH caught fish!

Good news for Oyster Lovers! We will be offering Oyster Add-ons in two weeks, on Week 6, starting September 26! Order your fresh Great Bay Oysters here and pay the Member only price of $16/dozen. Oysters come raw and in the shell from our friends at Virgin Oyster Company, Dover.

Discounts on any order over 3 dozen! Order more and save!

 

 

And more good news for Oyster lovers! NH's very own 7th Annual Oysterpalooza is being held at the Liars Bench Brewery, Portsmouth, next Wednesday, Sept. 20 from 4-8pm. Come get oysters from 3 Oyster Farmers and great food from some of our Restaurant Supported Fishery Chefs like Moxy and Vida Cantina too! More info here: https://www.facebook.com/events/266854803832703/

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  are NH Sector fishermen, Fanel Dobre, owner of  the F/V Angela Michelle, docked in Portland and Jamie Hayward of the F/V Heidi & Elisabeth, Portsmouth.

 

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

 

 Heidi & Elisabeth coming into port at Portsmouth, NH
 

Additional Fish: Order Additional Fish here for this Week! White hake is great in stews and chowders, just right for this time of year!

HOLDS and DOUBLES:   We ask that all Members do their own holds through our Member Login Portal on our website here. When you do a hold, you also have to pick a double date. You can hold the week's you don't like the offerings and double on a subsequent week.

Restaurant Supported Fishery: We have a host of fabulous restaurants that carry our fish on their menu weekly. Often times, this is a different fish than what we offer our CSF Members, so try them out! Here is a current list of all our RSF participants with a link (just click on the name of the restaurant) to their website!

 

Thanks to our partners at Three River Alliance for their help with our Restaurant clients! 

 

That's it for this week Members! Remember, there is always a chance to sign up for our Community Supported Fishery, at a prorated price. So please tell your fish loving friends, family and coworkers about us!

And we have a Facebook, Instagram and Twitter page too! Check us out on Social Media!

Thanks for your support, your purchase is making a direct impact on our local Fishing industry!

Cheers,

Andrea Tomlinson

General Manager

 
 

 

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/9/2017 10:17am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Zach Griggs, our newest and  youngest NH Commercial Fisherman 

 

Dear %%user-name%%,

We wanted you to know that we are in Week 3 of our Fall Session. You can still sign up at a prorated price and get local, fresh fish and seafood from our NH Seacoast region! 

If you sign up today, you can still choose either a 5-week prorated Membership consisting of fish only or a 12-week prorated Membership, that includes fish and lobsters!

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

%%renewal-link%%

We look forward to having you back this Session!

**If you have an existing credit with us, and would like to use it towards this Membership, when checking out use the "Invoice" option. You will then receive a confirmation email with your balance. Thank you.

Your friends at,
New Hampshire Community Seafood

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/5/2017 3:51pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

Welcome to Week 3 of our Fall Session of our Community Supported Fishery! We hope you all had a wonderful Labor Day weekend!

Our fish this week is Atlantic Cod. Cod is strictly regulated by the National Marine Fisheries Service (NMFS) in an attempt to bring back the populations to their former numbers. Please do not feel guilty eating this Cod! This is the first we have offered it all Season, due to it's inability to be caught in large numbers by our Dayboat Fishermen!

Our NH Fishermen are catching about 2% of the Cod that they were able to catch as little as 7 years ago, due to drastic cuts by the NMFS after determining the population numbers were quickly dwindling since about 2007. A lot of our Fishermen, both Commercial and Recreational, are saying they are seeing more Cod this year than they have in many years, and this is a great sign!

Our fishermen save most of their cod quota until the end of the season and that is why we are able to offer this sustainably managed species this week.

 

 

 

 

 

 

Cod became regionally popular as early as the 1600's here in New England. However, over the past hundred years, there has been an international demand for all forms of cod, including the age old "salted cod", which keeps for up to a year and is used widely all over the world in a variety of cuisines. With this increased demand in cod and an ever increasing world population, came a severely overfished and poorly regulated fishery. Additionally, is has been proven that many cod stocks are migrating further north due to the rapid rise in temperature of the Gulf of Maine over the past two decades.

For these reasons, since the year 2000, cod stocks in some areas of the Gulf of Maine have been on a dramatic decline and this has redefined the fishing industry in New England as a whole. Our once thriving NH fishing fleet is now down to no more than 9 active boats, throughout the entire Seacoast, largely due to these Cod cuts!

Most of the cod you see for sale in your local grocery store has been coming in frozen from Iceland and Norway, as cod migrate north and flourish in those waters, with less restrictive limitations on the fishery.

Cod is great cooked any way: baked, broiled, sautéed, grilled or steamed. It's also very popular in New England Fish Chowder. Remember the cardinal rule for cooking any fish; 10 minutes per inch of fillet thickness, any way you cook it. Here are some great recipe ideas for cod, including some New England favorites like the one below: www.pinterest.com/explore/cod-recipes/

 

 


One of our many Cod recipes on our Pinterest Page

 
 
 

Our Fishermen this week are the hard working and ever fishing crew on the F/V Heidi & Elisabeth, out of Portsmouth, NH.  At the helm is Captain Jamie Hayward and his hard working crew. These guys fish in all weather, know no Holidays and are the most fished Commercial Fishing boat in our NH Dayboat fleet!



A devout Patriots fan, Captain Jamie Hayward and his F/V Heidi & Elisabeth

 

 Additional Fish:  All Additional Fish needed to be ordered by last night at 9pm, which is why I sent out an abridged form of the newsletter. Thanks for all the Additional orders!

 

HOLDS and DOUBLES:   We ask our Members to please do all holds and doubles on your own via our website here. When you do a hold, you also have to pick a double date. This doesn't help when you don't know what that week's fish will be, right! We are working on that within our software system. For now, you can hold the week's you don't like the offerings and double on a subsequent week. IF you want to change the day you doubled due to fish selection, please email us by Monday evening of that week!

 

 

Oyster Add ons: We will be offering our fresh, Great Bay raw oysters as Add ons this month, we are aiming for the last week of September, Week 6 for our first Oyster Add on Week. More news as we know it!

 

Lobster at the Dock, Portsmouth: While Damon Frampton is done selling Lobsters on Fridays from 3-6pm from his boat, you can often find him down on the dock between 2-3pm most days and he would be happy to sell you Lobsters right off his boat then! It's the Vivian Mae and on the right hand side of the docks as you walk down.  It's hit or miss, but worth it if you find him!

We hope you enjoy the delicious and sought after Atlantic Cod this week. Let's hope for a great bounce back from this iconic species in years to come!

And thank you for your continued support for our local NH Fishing Industry. Your friends and family can still join, at a prorated basis throughout the session. Just send them this link to sign up: http://www.nhcommunityseafood.com/members/types

Cheers,

Andrea Tomlinson

General Manager/Cod Enthusiast

 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/4/2017 12:39pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Happy Labor Day to you and Welcome to Week 3 of our Community Supported Fishery! We will send out a full newsletter tomorrow, but wanted to let you know that the Catch of the Week this week is Atlantic Cod. Though stocks are recovering in the Gulf of Maine, our Fishermen do have limited quota to catch this New England favorite and we are serving it up this week!

 

You can order Additional Fish for this Week here and get more Cod delivered with your shares this week!

Thanks to our faithful Fishermen on the F/V Heidi Elisabeth, Portsmouth, NH for our Cod this week! Captain Jamie Hayward and Crew Members Erik Crowley and Christopher White are to thank for this week's catch! These guys fish as often as possible!

 

Look for a full Newsletter tomorrow and enjoy the Holiday! 

 

All the best,

Andrea Tomlinson

General Manager

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/28/2017 5:08pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Welcome to Week 2 of NH's only Community Supported Fishery! This is our Fall Session and we are serving up the seasonal Catch of the Week from NH's shores. And you joined the CSF to try new and local fish, some you didn't even know existed off our shore, right? This is a great week to be in our CSF!

This is exciting news! Our newsletters act as their own blog on our website. The link for them is here: http://nhcommunityseafood.com/blog Last week, we received some top recognition for our collection of newsletters from a Feedspot. We ranked Top 100 Seafood Blogs on the Internet! Check it out here on Feedspot: http://blog.feedspot.com/seafood_blogs/.

 

 

This week is our final week for the Season to supply you with one of our most delicious under utilized species that many New Hampshire Seacoast residents may never even have known existed off our shores, the Dogfish (Cape) Shark!

One of the most under utilized yet delicious local fish in our waters is the Cape Shark, also known as Dogfish shark. These are smaller sharks, about 3 feet in length, with a firm white flesh.

This smaller shark  species was once overfished, but has since fully recovered, due to  management approaches established by the National Marine Fisheries Services (NMFS).  In 2014,  Northeast Atlantic fishermen were allowed to catch roughly 49 million pounds of dogfish, but they only brought in 46% of that quota. Lack of consumer demand for dogfish contributes to the lack of exposure of this local delicacy.

 

Dogfish is one of many under- utilized NH Species that is responsibly managed and  abundant

 

PERCENT  OF POTENTIAL HARVEST 2014 (Courtesty of GMRI, Portland, ME)

 

 

Dogfish Shark,  are getting a lot of attention in the news last summer and this summer. Fishermen, Chefs and scientists have collaborated in promoting this healthy alternative:http://www.gmri.org/news/waypoints/do-over-dogfish.
 
Many chefs are starting to incorporate this delicacy into their menus throughout New England, including all of our chefs in our Restaurant Supported Fishery (RSF) program!
 
 

 

Spiny Dogfish Shark, otherwise known as Cape Shark, compromise the largest shark fishery in the United States and Europe. They are found in both the Atlantic and Pacific Oceans, on our coast, from Labrador to Florida. Dogfish migrate north in the Atlantic in spring and summer and head south for fall and winter. They can live for up to 40 years.

The Dogfish gets it's name from the venomous spines found on either side of its two dorsal fins. Slim bodied with gray coloring and characteristic white spots on top, they are voracious predators. Dogfish eat anything they can find, from crustaceans to squid to other fish (which is why our fishermen love catching them!)

Fillets of dogfish are a reddish/white color, thick and look feathery. The red part turns brown when cooked and the rest will remain white. They are extremely lean with a sweet, mild flavor and if fried and eaten cold the next day, taste surprisingly like chicken!

Soaking your dogfish fillets in either milk or a brine solution (1 cup salt:1 gallon water) for at least an hour before cooking will both tenderize and hydrate the fillet and remove any odors that shark fillets sometimes emit. You can't go wrong frying up these juicy fillets and making the most popular dish in England, the Fish and Chips.

 

Dogfish Fish and Chips, very popular in Europe

 

Cooking Dogfish:

Either soaking this fish as directed above or marinating it before you cook it are the key here! Click here to find more great recipe ideas for this Atlantic treat! There is no fish recipe that dogfish will not work with, have fun and experiment. They are also great on the grill and don't fall apart! 

 
Our Fishermen this week  are NHCS Board Member and longtime Captain,  Tommy Lyons of the F/V Marion J, Hampton and our newest and youngest Captain in our NH Fleet, Zach Griggs, has purchased the F/V Bridget Leigh, Rye, NH (formerly owned by Ricky Anderson) the boat he was a crew member on for many years, for himself! We are so proud of Zach and his accomplishment that we had to support him before Dogfish season ends, one of his only allowable fish he can catch without a hugely expensive permit! Zach is just 28 years old and our youngest Groundfisherman in NH!
 
 
Zach Griggs, NH's Youngest Groundfisherman Captain in the Fleet
 
 
 
 
Captain Tommy Lyons and crew Colin Barnard, F/V Marion J
 
Thanks to both our Captains and their crew for their hard work in preparing these dogfish for us!
 
Take advantage of this new and versatile fish and enjoy it! It's also really great on the grill and will not fall apart!
 
And remember, we have a host of restaurants, through our Restaurant Supported Fishery, that buy our fish weekly as well. Here is a list of where you can get more dogfish if you like it and want it prepared by the professionals: 
 

 

If you like Lobsters and Crabs...

 

LOBSTERS AND CRABS RIGHT OFF THE BOAT FROM THE F/V VIVIAN MAE IN PORTSMOUTH! 

EVERY FRIDAY, 3-6pm! 

 

 

 

 

 

 

Priced right! Know your Fishermen and Support our Local Fishing Community! Get them while supplies last and meet Damon Frampton, Lobsterman and NHCS Board President! 

 

Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 2 here. Fish will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here. We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD last session? We can carry those over for you but have to do it on our end. Please send an email and we will get you your owed double!
 
That's all for this week Members! Thank you for your support, for trying something new and for being an Adventurous Local Seafood Consumer!!
 
Enjoy the delicious Dogfish!
 
Andrea Tomlinson
General Manager/Shark Enthusiast

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/21/2017 2:53pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%,

Welcome to our Fall Community Supported Fishery Session! This is Week 1 for all our Members, Annual, 8-week and 15-week Members!

We are back from our Annual Week off and looking forward to some seasonal catches like Haddock, Flounder, Halibut Add ons and maybe some Bluefin Tuna (sushi grade tuna) to come!

We will be offering both Oyster Add ons and Lobster Add-ons several times this session! Additional Fish is also available each week if you need more than your weekly share for a dinner or cookout you are planning! You can order Additional Fish weekly here.

If you are an Annual or 15-week member, you will receive lobsters for you shares twice in the session.  Tentative dates are: Week 9, starting Oct. 15 and Week 11, starting Oct. 29.

There are just a few different species being caught by our NH Dayboats this month. Whiting baitfish, Dogfish shark, small amounts of Pollock and Cod and the abundant and delicious Monkfish!

 

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 

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 longtime crew, Tommy, Chris and Erik for this week's effort!
 
 
 
Christopher White (left) and Erik Crowley, longtime crew on the F/V Heidi Elisabeth with some of Monkfish !
 
 
 
 
 
 
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 1 here. They will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here. We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD last session? We can carry those over for you but have to do it on our end. Please send an email and we will get you your owed double!
 
RESTAURANT SUPPORTED FISHERY (RSF):
 
Often times we serve up a different fish to our RSF for the week. This week it's Atlantic Cod! So if you are yearning for this one time staple turned delicacy, go out to eat this week at one of our many fine restaurant supporters!
 
 
Here is a list of all our our RSF establishments, please join them for dinner this summer: 
 

With help from our friends at:

 
 
 
If you are new to our program, you are in for a treat! 
 
If you are a returning Member, we are reminding you that as a cooperative, we rely on "Members Finding Members" and would really appreciate it if you could refer just one person to us! We have a Facebook (@NhCommunitySeafood), Twitter @NHCommunityFish and Instagram page and you can share our invites there too!
 
Our purchases are making a true and real impact on the local fishing industry, one pound at a time!
 
Thanks for joining us this Fall,
 
Andrea Tomlinson
General Manager/Seafood Enthusiast

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/21/2017 8:48am by Andrea Tomlinson.

 

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

 

 

Hello Seafood Eaters,

This is a friendly reminder that our Fall Session starts tomorrow! There is still time to sign up!

You can sign up here and not miss out on one week of NH's freshest seafood!

Sign up today, we deliver to a town near you! Your Membership makes a direct impact on our local fishing community!

We appreciate your support.

Thanks,

NH Community Seafood





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

 

 

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LocalCatch.org is a community-of-practice made up of fisherman, organizers, researchers, and consumers from across North America that are committed to providing local, healthful, low-impact seafood via community supported fisheries and direct marketing arrangements in order to support healthy fisheries and the communities that depend on them.

 

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