<< Back to main

NHCS Newsletter: Fall Session: WEEK 6- MONKFISH

Posted 9/17/2018 3:15pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


Dear %%user-name%%,


Welcome to Week 6 of our Community Supported Fishery and Restaurant Supported Fishery!   The Catch of the Week this week is Monkfish, also known as "Poor Man's Lobster"! This fish is abundant and one of the only fish that our fishermen can catch in bulk numbers currently.

To remind you, you are signed up for a %%member-types-text%% at %%pickup-title%%.

Do you know someone who might enjoy our program? They can always sign up here, at a prorated price! We offer rolling enrollment throughout the Session.  

              Due to anticipated Oyster bed closures due to heavy rains, we have postponed our oyster Add ons this week.
If you already ordered Oysters, we are postponing your order until our next Oyster week, in 3 weeks.
Lobsters next week for Add ons! Click here to order for delivery with your fish share next week.
Click here for the Season's Shellfish Schedule and Order form. Typically, our Shellfish Add ons orders are due in by Sunday nights!

You can "hold" your share any week within the Session that you will not be available to pick up OR any week you do not care for the Catch of the Week. Please use our Member Login to do your holds hereYou will also have to choose a week to "double" your share. 

Double shares get two bags of your share size. Please pick up a duplicate of your share.

You can also choose to do a Temporary Pick up Location change, any week you would like to pick up your share at any of our other 23 Pick up Locations. You can do that here, simply choose "Change Pick up Location" from the drop down menu, under the box marked Action (see above).


We use a system called Small Farm Central for all our Membership Management, emails and Member Accounting. The system is not smart enough to allow for you being on hold for your regular share, but ordering Additional fish or Add-ons. And we currently have over 500 members and simply do not have the administrative staff to individualize each Member's orders! So sorry folks, if you are on hold for the week, we can't get you Add ons or Additional fish!


We offer Additional Haddock, weekly, discounted pricing starts at 2lbs.

We also offer Additional Catch of the Week each week. Discounted pricing starts at 2lbs! Prices have been reduced! 

Check out our Additional Fish orders here.



We work on the honor system, you pay when you can, by the end of the Session and we deliver your fish! If you haven't already done so, please send us a check for your balance to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.


Chris White, longtime crewmember, with a Monkfish onboard the Heidi & Elisabeth

Check out this recent article, "Ugly delicacy? Industry touts weird-looking fish..... on Monkfish by the Associated Press: https://www.boston.com/news/local-news/2018/03/02/ugly-delicacy-industry-touts-weird-looking-fish

 Ugly delicacy? Industry touts weird-looking fish.....


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. 

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!

I cooked our last Monkfish up in foil on the grill, after I marinated it in Jamaican Jerk seasoning and it was fabulous!

Here are some great recipe ideas for Monkfish on our Pinterest page here and on our blog,  here.

Monkfish Kabobs (courtesy of Pinterest)


Our catch this week comes from our faithful supplier,  Jamie Hayward,  F/V Heidi & Elisabeth. Jamie and his crew, Tommy and Whitey, brought in our Monkfish this week to Portsmouth.
And a special thanks to our friend, Ward Byrne, who is always on call with ice ready to land fish at the Portsmouth Commercial Fishing Pier.
Crew Member Tommy (left) and Ward loading the catch
Captain Jamie Hayward, F/V Heidi & Elisabeth, lands in Portsmouth
RECIPE CONTEST FOR MEMBERS-got to play to win!

Don't forget about our Monthly Member Recipe Contest on Facebook and/or Instagram. Each Month, we pick a new Winner!

Here's how to enter:

Use the Catch of the Week Fish
Post your picture and recipe on our Recipe Contest Post on FB
  • Post on our   Page

We pick a monthly winner every 4 weeks, you gotta post to win! Let's see all those great photos members!


Please email kendall@nhcommunityseafood.com with any and all Membership questions pertaining to your account. This includes using your credit to order an Add on, Kendall can assist!


In addition to our Community Supported Fishery, we also run a thriving Restaurant Supported Fishery (RSF).  Our RSF is supply driven and operates on the old adage of the "Catch of the Week".  You can read all about it on our website.

The following restaurants and retail stores participate in our Restaurant Supported Fishery (RSF) program. Through their creative talents, they make our delicious local fish taste even better and available to a wider audience! Please support them by eating and shopping there frequently. And let them know you support local, sustainable fish!

McKinnon's Market, on Rt 1, in Portsmouth, is our newest RSF client:




We also enjoy a partnership with Three River Farmers Alliance. They help pair our local seafood with chefs in the Seacoast region with a desire for locally sourced foods.


We are currently vending our Catch of the Week and signing up new Members, at the following Farmer's Markets:


Seacoast Growers Association

PORTSMOUTH- SATURDAYS 8am-1pm Haddock available weekly 

EXETER- THURSDAYS 2:15-6pm Haddock available weekly



HENNIKER- THURSDAYS 4-7pm  Haddock weekly





Thanks so much for your support for our local fishing industry! Choices are few this week, so we went with what is available from our hard working NH Fishermen.

Thanks and enjoy the Monkfish, it is very versatile and good on the grill too! 


All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast


1 Peirce Island Rd-Portsmouth-NH-03801



Add widgets here through the control panel: Display / Widgets