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NHCS Newsletter: Week 6, Season 1

Posted 7/14/2014 3:54pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.


Week 6, Season 1


Ahoy CSF Members.

The fish of the week this week is not actually a fish at all, but rather a shark.  It's Shark Week in New Hampshire this week!!!

All CSF members this week will be receiving Dayboat Cape Shark, also known as Dogfish.  Cape Shark is our most abundant species available in our local waters and up until recently has been entirely shipped overseas to be used for fish and chips in England.  Though each of our fishermen land thousands of pounds of them daily, little to no market has been developed here in the United States.  Why aren't we utilizing this plentiful shark locally?  I am not sure, but as a community of seafood-lovers set-out to support our NH fishermen, we are determined to change local perceptions of this vastly abundant species. 

That being said, Cape Shark yields a tender white fillet, meatier than your typical white-flakey fish, but not quite as dense as say a swordfish fillet.  There will be no skin on your shark this week.  Many of our RSF chefs who work with Cape Shark like to soak the fillets in milk for 15-30 minutes before preparing it to help tenderize the meat, although it is not required.  You could also store it in the fridge this way, if you don't plan on using it right away.  Keep in mind Cape Shark has a shorter shelf-life than some of our other white-fish such as cod, so I would suggest cooking it the first 1-3 days, otherwise I would put it straight in the freezer until you are ready to prepare it.    

Cape Shark is most often prepared as fish and chips or a fried Po-Boy Sandwich.  Why not try Dogfish Head Beer-Battered Dogfish?  Cape Shark also holds up very well in a tomato-based Osco Busco style as suggested on our recipe page here, or try preparing Cape Shark kabobs on the grill as I had done last Summer featured at the end of my blogpost highlighting the overabundance of dogfish shark.  Find my post, Slightly Cloudy with a Chance of Dogshere.  When marinating your fresh catch, get creative; don't feel constrained to the marinades I share with you.  Maybe spice it up a bit and try a cajun twist, or go for a fresh, Summer taste and use herbs from your garden. Share your recipe ideas on our Facebook page.   

And while you're enjoying your delicious Dayboat Cape Shark harvested just 24 hours before by one of our NH commercial fishermen, feel extra good knowing we paid our boats $1.25 a pound for their catch opposed to the $0.16 market price they are currently receiving at the global auction.  Thank you for supporting us in giving our fishermen a little extra love this week!  And feel even better knowing that our community of seafood lovers as a whole has created a local market for over 1,200 pounds of Cape Shark this week.  Change must start somewhere.  Together we can create a local identity for this under-loved species.  

For your viewing pleasure I am going to include a film Brittany Debelis made several Summers ago, By/Catch featuring efforts to promote local Dogfish by offering it at a local restaurant, the Black Trumpet.  Keep in mind, this video was made while NHCS was just an inkling of an idea and I was still a student studying marine biology at the University of New Hampshire.  It's pretty amazing to look back on this and see what progress our community has  made.  Enjoy!

We have several fishermen to thank for our catch this week in order to best spread the love we are giving our guys with the fair wages they are not used to getting for their Cape Shark.  Ricky Anderson of Rye and Pete Lagerstrom of Hampton will be starting out our week's catch, followed by Jamie Hayward of Portsmouth Harbor mid-week, with Tommy Lyons of Hampton Harbor and Jon Drake of Rye to finish us off later in the week.  You can read all about our guys on my Fishues blog here.


Have you been enjoying the fish?  Great!

Hard to believe it, but with just 2 weeks remaining after this week's Cape Shark, registration for Season 2 is now open!  Season 2 will begin, Monday, August 11th after a week-long break at the conclusion of our first season of the year.  It will run another 8 weeks until October 4th.

Already stressing about the looming shortage of  fresh catch during the colder months I dare not speak of?  Fear not.  There will be a 3rd CSF season before our Winter break.  

That being said, feel free to sign-up online for Season 2!  If for whatever reason the website is giving you a hard time, please feel free to shoot me an email, and I can easily continue your account into our next season.  If you would like to sign-up, but are not quite ready to send in your payment, that is okay too.  You can either forward a payment via paypal closer to the start of the season, or mail in a check to: 1 Pierce Island Road, Portsmouth, NH 03801, at your earliest convenience.  

To minimize confusion, the pick-up schedule will be exactly the same this next season.  Same times and places, with the addition of a pick-up in Nashua on Tuesdays and Laconia on Wednesdays.  However, we need your help!  As a community, let's break this season's record-high membership.  I'd like to see our NH seafood community grow to over 600 members this next season.  With over 12 commercial fishermen fishing full-time this Summer, we have more than enough fresh fish to go around.  600+ members!  I think we can do it, but we are going to need help from all of you. 

Help us spread the word about existing pick-ups and new.  Call your friend in Nashua you've been meaning to catch-up with, and tell them all about the delicious fish you've been enjoying each week.  Or are you finding yourself scrolling aimlessly through your Facebook feed?  Make a difference and share a post about our cooperative with your friends.  Encourage your friends to share it with others.  

If you have any ideas of how we could better advertise in Laconia, Nashua, Peterborough, Concord, Canterbury or Dover, please shoot me an email.  We'd love to hear your input.  Want to help out and flier around your office, at your gym, or local library let me know.  I have posters I can forward you to share.

In other news, Maine ain't the only place with wicked fresh Lobstah!  NHCS board member and local lobsterman Damon Frampton now sells his lobster directly from his boat, Vivan Mae (named after his youngest of 4 daughters), ever Friday from 3-6 pm in Portsmouth Harbor.  Been craving some Summah Lobstah? Damon is your guy!  Not to mention Damon's lobsters come with a side of great conversation, no additional charge.  Stop by!  Oh, and don't forget to wave to me as you walk by my office window.  

Last Friday I had some visitors from a camp in Northern New Hampshire stop by the office to lend a hand.  You know those labeled bags your fish comes in (most of the time)?  Well until last Friday, I had been hand labeling 500+ of those bags a week. Thanks to our visitors, we were able to bust out a couple thousand bags in under an hour.  Very thankful for the help!  Enjoy those hand-stuck bags this week when you pick up your catch.  

Lastly, I would like to leave you with this beautifully-made, 10-minute, clip from a documentary in progress featuring New England's fishing industry.  It is titled, Fish & Men.  The password to watch the film is: cod.  I encourage all of you to watch it when you get the chance.  You might even recognize a few faces like NHCS executive director, Josh Wiersma.  It's a great reminder as to why we as, NH Community Seafood, are doing what we are doing.  And if you are feeling exceptionally moved and would like to contribute, I believe they are looking for additional funding to complete the film.  Information regarding that is shared at the end of the clip. I know I'd love to see this documentary in full, and I have a feeling I am not alone.  


That may be all for now.  As always, thanks for reading, and I hope  you all have an excellent week.  Feel free to shoot me an email with any questions, vacation holds, or feedback.  It's always great to hear from our CSF members.  Enjoy the Cape Shark!!!  








Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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