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NHCS Newsletter: Fall Session: WEEK 12- MONKFISH

Posted 10/29/2018 3:00pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


Dear %%user-name%%,


Welcome to Week 12 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"! The crew of the Heidi & Elisabeth are braving the tail end of the Nor'Easter to bring in this week's catch! This fish is abundant and one of the few fish that our fishermen can catch in bulk right now!

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 and there are 5 weeks left! 




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

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 cook Monkfish up in foil on the grill, after I marinate it in Jamaican Jerk seasoning and it is always 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, landing in Portsmouth. Jamie and his crew, Tommy, Josh and Whitey, are bringing in our Monkfish this week.
The crew is grateful to share the fruits of their labor with our local community!
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.
A boat full of fish, Monkfish heads used for lobster bait, on the far right
Captain Jamie Hayward, F/V Heidi & Elisabeth, lands in Portsmouth
No Add ons this week, but every other week, here's the schedule:
WEEK 12  No Add ons 

WEEK 13  Scallops

WEEK 14  Lobsters

WEEK 15  Oysters -Thanksgiving Week, great for stuffing!

WEEK 16  Scallops

Orders are taken the week before delivery up until Sunday night!


 Annual Holiday Seafood Medley, sign ups go live this week, look for your email invite!

You can 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 at the same link.



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.




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!





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

 This weekend is the last one!



CONTOOCOOK- SATURDAYS 10am-1pm Winter Market hours


Thanks so much for your support for our local fishing industry! Just a few more weeks left of our delicious local fish species and Shellfish! Then 4 weeks in December of our Holiday Seafood Medley, a different local seafood each week! Sign ups start this week!

Enjoy the Monkfish and thanks much!


All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast


1 Peirce Island Rd-Portsmouth-NH-03801



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