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NHCS Newsletter: Week 7, Season 1

Posted 7/21/2014 9:59pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.


Ahoy CSF Members.

We are now entering our 7th week of our first 8-week long season of the year.  Registration for Season 2 is now open, so if you'd like to continue enjoying our NH fresh catch and supporting our local fishermen don't forget to sign-up.  You can do that here, or send me an email saying you would like to continue your membership.

This week we are doing our best to catch flounders for all CSF members, primarily Yellowtails, but we may also catch some American Plaice, which is also in the flounder family.  Just so everyone is aware, there is a slight possibility we will not be able to catch enough flounders for all so we may have to supplement our catch with additional species, such as Atlantic Cod or maybe White Hake.  Luckily they are both delicious substitutes, and it is a win-win either way.  Because flounder are a flat fish yielding thin fillets, when processing them, relative to our other species we offer, we get a very low yield from whole fish to fillet.  A typical yield for flounder is around 30% and therefore we have to catch a lot more fish to get enough fillets for everyone than we would for a fish such as say, cod.  Food for thought...

For those of you who missed out on the flounders the first week, they are a delicious mild, but sweet fish that are excellent for broiling, baking or sautéing.  Because they are so thin, they are rather delicate and can be difficult to fry or grill, and they are not great for chowders.  Here's a recipe recommended by one of our UNH interns Amanda Parks for Flounder Piccata.  Amanda is also working on an exciting new innovative Fish Finder App for phones.  She should be finished with that in the next month so stay tuned about that.  It's going to be great.  Flounder Piccata:  


                4 – 6 oz flounder filets
                2 springs rosemary, chopped
                2 T flour
                olive oil
                1/3 cup dry white wine (like pinot grigio)
                juice of one lemon
                Salt + Pepper to taste
                1 T capers, drained and chopped
                2 T butter

Season flour with salt and pepper. Dredge fish in flour.

Bring to medium-high heat.

Pour olive in a nonstick skillet with enough oil to coat the bottom.

Cook fish in hot pan about 1 1⁄2 minutes on each side or until it flakes easily.

Add wine, lemon juice, and capers to pan; cook for one minute.

Add butter and stir.
Remove fish and serve however you would like.

It goes wonderfully over a bed of rice and topped with the remaining sauce! 


In other news, did anyone get the chance to visit lobsterman Damon Frampton down at the Portsmouth Pier last Friday?  If you're looking to get some local lobsters Damon's your guy.  I know I plan on stopping by for some bugs this Friday, and you should too.  Damon will be selling live lobsters directly from his boat, every Friday from 3-6.  Spread the word!


Also, if you're looking for additional variety for your seafood bounty and are ever near the coast, the Anderson family of F/V Rimrack have been selling scallops off their boat in Rye Harbor, and are planning to do so again July 26th.  You can find out more information about their operation on their website: http://www.rimrackfish.com Or check out their Facebook page to find out about future landings.  Spread the love. Eat Fresh & Local.


Our first annual stockholder party is fast approaching.  Sunday, August 31 we will be holding a get-together at Four Tree Island in Portsmouth with fish, music, games, and giveaways, as well as taking names for our new consumer board member.  If you have purchased stock in NHCS either this season, or a previous season, you can expect to get an invitation to our stockholder party, later this week.  If you are interested in investing in NHCS, but have yet to do so, there is still time.  The option to buy one set of stock per a member is available on our sign-up page.  If you would like more information regarding what it means to be a stock-holder, please feel free to send us an email, or find out more information online here.  Help strengthen our cooperative and invest in New Hampshire Community Seafood.  
Looking ahead, next week is our last week of the first season.  If you would like to continue into the second season, don't forget to re-enroll online, or let me know and I can do it for you.  Just so we are all on the same page, there will be a gap week with no fish between the end of Season 1 and the start of Season 2 which begins August 11th.  That being said, if you are planning on putting a vacation hold on your last week of fish, you will not be able to receive your last week's share until the start of Season 2.  It's hard to believe our first season is almost over.  Time flies when you're eating good.  
I think that may have covered it all for now.  We hope everyone has a lovely week, and continues to enjoy the fresh fish.  
And don't forget to sign-up for SEASON 2!





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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