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NHCS Newsletter: FALL WEEK 3: MONKFISH

Posted 8/26/2019 5:02pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Dear %%user-firstname%%,

Welcome to Week 3 of our Community Supported Fishery (CSF)! We had our Annual Shareholders Meeting/Party this past Saturday and it was a ton of fun!

If you didn't know, we offer an opportunity for our Members to become Shareholders in our Cooperative, by buying a Class C stock in our coop and your dividend each year is an invitation to our Annual Shareholders Party!  We serve up local seafood and beer and wine, and you get a chance to meet our fishermen, Board members, staff and other Shareholders.

Click here to sign up as a Shareholder, by 'updating' your Membership and selecting the Buy Stock in NHCS and help support our local fishing industry in yet another way!

Our Catch of the Week is delicious Monkfish, please keep in mind that Monkfish is one fish in the Gulf of Maine that is plentiful and well managed. Our Fishermen have a larger amount of Monkfish "quota" than any other fish, which is why we serve it more often than other species! 

 

CATCH OF THE WEEK-MONKFISH

Colin Barnard, F/V Marion J with a 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. 

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.

KNOW YOUR FISHERMEN
 
Our catch this week comes from Captain Jamie Hayward,  F/V Heidi & Elisabeth, landing in Portsmouth. Jamie and his crew, Josh Byrne, Chris "Whitey" White, and Ward Byrne are bringing in our Monkfish this week. 
 
 

 
Chris White, longtime crew on F/V Heidi & Elisabeth 
 
 
 
F/V Heidi & Elisabeth, coming into port
 
COOKING INSTRUCTIONS
 
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 on our Pinterest page here and on our blog,  here.

Monkfish Kabobs (courtesy of Pinterest)

  

SHELLFISH ADD ONS and BIWEEKLY SHARES
 
Jonah Crabs next week. Orders open Wednesday, look for your email to order!
Crabs will come in lots of 3 and will be live at your Pick up location!
 
 

 
 
HOLDS, DOUBLES AND PICK UP LOCATION CHANGES

We have a convenient Hold and Double system for your convenience as part of your Membership! On weeks you will be away OR don't care for the fish offering, you can HOLD your share here. Instructions are given.

ADDITIONAL FISH WEEKLY

HADDOCK AVAILABLE WEEKLY, DISCOUNTED PRICES, ORDER HERE.

EXTRA CATCH OF THE WEEK AVAILABLE , ORDER HERE.

DEADLINE TO ORDER ADDITIONAL FISH IS MONDAY, 12 midnight FOR THE WEEK OF YOUR DELIVERY! 

MEMBERSHIP QUESTIONS?

Please email enrica@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!

PAYMENTS

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.

THANK YOU

Thank you for your support in our Fall Session and for your purchase and enjoy the Monkfish this week!

Enjoy,

Andrea Tomlinson
General Manager
Seafood Enthusiast
 

 







                    

1 Peirce Island Rd-Portsmouth-NH-03801