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NHCS Newsletter: FALL WEEK 6: MONKFISH/OYSTERS

Posted 9/16/2019 2:32pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Dear %%user-firstname%%,

Welcome to Week 6 of our Community Supported Fishery (CSF)! We are 6 weeks into our Fall Session, which last a total of 16 weeks.

If you are an 8-week Member and would like to extend your Membership to 16-weeks (ends Nov. 30), we will be sending you an Extension offer on Week 8! Look for your email to extend your Membership!

Our Catch of the Week is Monkfish and our Shellfish offering will be Oysters. Monkfish is plentiful and abundant in NH and one of the few fish our Fishermen have excess amounts of quota to catch!

 

CATCH OF THE WEEK-MONKFISH

Monkfish and Pollock onboard the F/V Heidi & Elisabeth

Once caught as by-catch by trawlers and gillnetters, Monkfish 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 in a butter, scallion cream sauce
 
 
The Purple Membrane
There is a pesky purplish membrane found on some of the tails of our Monkfish, even after it has come from the processor. Simply cut a long slice in the membrane with a sharp knife and peel it off before cooking. 
 
 
Purple membrane intact and removed

  

SHELLFISH ADD ONS and BIWEEKLY SHARES
 
 

Fresh and local Oysters from our friends at Virgin Oyster Company, farmed in the Little Bay. Sales closed last night.

Shellfish Shares are 1 dozen oysters. Oysters are delivered in-shell and alive. You can grill oysters to open them up, on medium heat, for 7-8 minutes until they open. They cook in their own juices and slide right out of the shell!

 
Grill oysters for 7-8 minutes on medium heat and they open up
 

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many restaurants and retailers that support serving locally sourced fish!
 
Here are our latest RSF clients, The Beal House, in Littleton, NH and Lure, in downtown Portsmouth. Enrica, our Assistant Manager and Coordinator of our RSF program has been doing a stand up job recruiting new customers for our RSF with the help of our friends and promoters at Three River Farmers Alliance!
 
 
The Beal House Inn Home
 
 
 
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 supporting our local fisheries! Enjoy your Monkfish and Oysters!

Cheers,

Andrea Tomlinson
General Manager
Seafood Enthusiast
 

 







                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

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