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NHCS Newsletter: Fall Session, WEEK 13 MONKFISH

Posted 11/13/2017 2:08pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

We are already in Week 13 of our 15-week Fall Session. As a reminder, our Fall Session ends December 2 and the following week starts our Annual Holiday Medley Session. Sign up here for 4 weeks of local, seasonal seafood for the Holidays!

Some changes for Thanksgiving Week: Thursday Deliveries next week will be on Wednesdays, same time and same place!

We only have two active Fishermen fishing right now in NH. The Dayboat Ground fish season is coming to an end. Our fish this week is the abundant and delicious Monkfish!

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. 

 

 
 Erik Crowley (left) longtime crew on the F/V Heidi &Elisabeth and young Fisherman Zach Griggs (right)  with some  Monkfish heads, used for lobster bait. We eat the tail.
 

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!

Here are some great recipe ideas for monkfish: https://www.pinterest.com/fishisthedish/monkfish-recipes/.

 


Baked Monkfish Roman Style (Courtesy of cookingfrombooks.com)
 
Our catch this week comes from our faithful F/V Heidi & Elisabeth, captained by Jamie Hayward and crew Members Erik Crowley, Zach Griggs (filling in until he gets a permit for his own boat) and Tommy.
Ward Byrne is on call on land at the Portsmouth Commercial Fishing Pier.
 
 
 
Tommy and Ward offloading catch at Portsmouth Pier
 
 
 
 
 
 
 
F/V Heidi Elisabeth coming into port
 
 
 
 Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 13 here. They will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here by Monday at 9pm! We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD? Those we will have to do for you. Just email us once you know the Catch of the Week and we will double you up!
 
We have a new Restaurant in our Restaurant Supported Fishery! Near and dear to my heart, the epic Stone Church Restaurant, Newmarket, NH has signed on for the remainder of our Restaurant Season. We welcome them to our program!
 
Support our Restaurants at these participating spots:
 

That's all for now folks! Enjoy the Monk fish this week, it's local and seasonal and supports our local Fishermen.

All the best,

Andrea Tomlinson

General Manager

 

 

                        

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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