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NHCS Newsletter: Week 2, Season 2

Posted 8/18/2014 2:14pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.



Ahoy CSF Members.

Welcome to our second week of our second CSF season.  We hope everyone enjoyed the Cape Shark last week.  We received lots of rave reviews and enjoyed hearing everyone's different recipe ideas.  To see how other CSF members prepared their week's fish, be sure to visit our Facebook page.  And throw us a "Like," while you're there.  

This week we will have, my all time favorite...Acadian Redfish for all CSF members!  

Redfish is a much smaller fish than many of our other groundfish we offer and therefore yields smaller fillets. You will find that the skin will be left on your fish this week, but it will be scaled. The skin itself is actually an orange red, hence the name Redfish. Our processors do their best to pick-out all bones, but please be cautious of any little ones that may have been overlooked.  

This is one of our most excellent taco fish, so if you're looking to have a fiesta, this is your fish. When cooking Redfish, I like to dredge the fish in a spicy panko coating and then pan fry the small fillets, and layer them in a taco with an aioli and summer slaw. It's also a great recipe for those of you who are a bit more adventurous and like to do a Thai sort of dish with coconut milk and maybe some lemon grass.  I recently breaded redfish fillets in a panko, coconut, red pepper mix and baked them for 15 minutes.  Absolutely delicious.  Get creative. There is no wrong way when it comes to fish this fresh. 


Our fishermen of the week is Geordie of F/V Brittany Lynn.

Geordie will be supplying most of the redfish we will be offering this week.  Geordie has been an active member of our fishing fleet for much of his life.  Throughout the years he has participated in many collaborative research projects, boat surveying, offshore gillnetting, and is also currently a member of our fishing sector's board of directors.  Geordie is one of only 2 of our sector's fishermen who go's far enough offshore to catch redfish, white hake, and cusk--which helps give us a supply of these types of fish year round.

He is actually a success story for groundfish fishermen in the sector. He didn't fish the first two years of the new sector because he had problems with his boat and several financial issues he was dealing with from fishing. Luckily he was just recently able to sell his old boat and has reinvested in a new boat, the Brittney Lynn.  This past year he spent three months steaming south from where he'd bought it in Newfoundland--and got held up many times due to weather as he ventured down through rough areas of the grand Banks in the middle of winter. But he has finally got his boat to the Seacoast, and for the first year under sector management is now fishing full-time, and we are very happy he is.  Geordie also has a son who has been considering becoming a fisherman himself.  Think of Geordie while you enjoy your delicious redfish this week.




For those of you who have not sent in your payment for Season 2 just yet, please do so this week.  You can either mail in a check to 1 Pierce Island Road, Portsmouth, NH 03801, or send us a payment via PayPal to NHCommunitySeafood@gmail.com.  If you have any questions regarding your payment, please do not hesitate to write.  

Saturday will be the deadline for new members to join our CSF's second season.  Please be sure to send your friends to our website at: www.NHCommunitySeafood.com.  They can enroll in our prorated 6-week season there.  

In other news, we had a great article come out about us in the Concord Monitor this past weekend.  Feel free to take a look at that article here.  We were thrilled to gain some additional publicity in regards to our new partnership with Brookford Farm, highlighting our Concord location and our newest location in Warner.  Quick shout out to all those of you who have helped make our new Warner location possible.  Thank You!  For those of you who found out about us in the monitor and are new to our cooperative this week, Welcome!  We are happy to have you.  Don't forget to tell your friends they too can sign-up.  New pick-up locations in: Concord, Nashua, Plymouth, Warner, Canterbury, Laconia.  

I am thrilled to announce that we have a new Junior blogger writing freelance for us.  Starting next week, I will be sharing a blog post with all of you each week from Jayden, a young, aspiring fish monger.  She will be sharing what facts she discovers about each weeks' specie, along with photos, video and her recipe of the week.  Get excited!  It's going to be great.  I can't wait to see what she comes up with.  Thanks so much Jayden for your curiosity.  We need more strong, female fish mongers, stewardess's of the sea, in this world.  Keep on fishing girl!


I would like to announce that as of our last board meeting this past Monday, Lobsterman, Damon Frampton was voted our new President of our board taking over for Executive Director, Josh Wiersma.  We are thrilled to have such an involved member of our community take over the board.  You can read all about Damon on my Fishues blog here.  Fun fact! Damon has 4 daughters. His boat is name after his youngest, Vivian Mae.  

And hey, maybe you'd even like to personally introduce yourself to Damon while purchasing lobsters off his boat on Fridays from 3-6.  Anyone is welcome to buy lobster off the Portsmouth Commercial Fish Pier in Portsmouth Harbor on Fridays.  $4.99 a pound.  Pick them out yourself.  It's a great opportunity to support a local lobsterman, and to take back some ownership of a local food source.  Eat the fresh stuff!



I think that may be all for this week.  We hope everyone enjoys the Acadian Redfish, although I'm not sure how you couldn't...

And don't forget to share your recipe suggestions with us on our Facebook page.  It's always great to hear new ideas and suggestions.  








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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