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NHCS Newsletter: Fall Session, WEEK 6 MONKFISH

Posted 9/25/2017 5:30pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

Welcome to Week 6 of our Community Supported Fishery! This week we will have your Oyster Add-ons delivered with your fish share if you ordered Oysters.

We were on NHPR this week with Peter Biello talking about how we reached our 1000 Membership goal this year! Listen to it here: http://nhpr.org/post/foodstuffs-community-supported-fishery-lands-membership-haul#stream/0.

We are buying what our fishermen are allotted to catch and that is how we support them. 

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. 
Christopher White (left) and Erik Crowley, longtime crew on the F/V Heidi &Elisabeth with some of Monkfish !

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 three different boats currently fishing our NH waters. The F/V, Lady Victoria, captained by "Puggy" Felch, the F/V Sweet Misery, captained by Jayson Driscoll and the F/V Heidi & Elisabeth, captained by Jamie Hayward.
 Additional Fish Orders:
Order Additional Fish for this week, WEEK 6 here. They will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
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!
LOBSTER WEEKS: If you are an Annual Member or a 15-week Fall Member, we will be serving up Lobsters as part of your share, weather permitting, on Week 9 and Week 11. Your share, regardless of your fish share size (everyone is charged the same amount for lobsters) will be 3-chix lobsters. 
That's all for this week folks! Enjoy the Monkfish and thank you for your support and patronage for our local fishing community!
Andrea Tomlinson
General Manager



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





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1 Peirce Island Road
Portsmouth, NH 03801
Andrea Tomlinson 603-767-7209
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