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NHCS Newsletter: Spring/Summer Session, Final WEEK 16, MONKFISH

Posted 7/30/2018 2:02pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Dear %%user-name%%,
 
Welcome to Week 16 of our Community Supported Fishery! This is our final week of our Spring/Summer CSF Session! We take a week off and then our Fall Session starts on August 14.
 
If you are an Annual Member, you are already signed up for the Fall Session.

If you are a 16-week Member, you will need to renew your Membership to receive seafood for the Fall Session. Sign up for Fall Session here.

We are heading to New Orleans this weekend for the Great American Seafood Cook-off! We are travelling with one of our devoted Restaurant Supported Fishery (RSF) Chef's, David Vargas, owner of Vida Cantina Restaurant, Portsmouth. Dave will be cooking up a NH caught meal consisting of Cod and Lobster and competing for the title of "America's Best Seafood Chef"! Kendall and I will personally be carrying the Cod and Lobster on the plane for the competition! See the article in the Union Leader here: http://www.unionleader.com/article/20180730/NEWHAMPSHIRE07/180739966?template=mobileart


 

 

Chef Owner, Dave Vargas, of Vida Cantina, Portsmouth will be our competing Chef at the Cook-off!

SHELLFISH ADD ONS

Shellfish Add ons for our final week of the session will be Oysters from our friends at Virgin Oyster Company, Dover, NH. Still time to order for this week here!

Order by midnight tonight, we have extended the deadline! Oysters are priced for Members only at $16/dozen!

 

OWED A HOLD or HAVE A CREDIT? 

If you held for a week and did not make it up with a double this session, you are entitled to a credit if you would like. If you have an existing credit, it is good for your next session sign up. Simply sign up for your next session and the credit should automatically apply to your balance owed. You have to use the invoice method of paying for this to work, not the Paypal option. Sorry, our software doesn't always work the way we would like! Email us if you have questions!

ADDITIONAL FISH WEEKLY

We have Weekly Haddock available, by the 1lb, as well as Additional Fish for the Catch of the Week! 

Order your Additional Monkfish this week or Weekly Haddock for this week here! We have a limited amount of Haddock available weekly.

Discounts orders over 3lbs of Haddock or Catch of the Week! 

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

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.

CATCH OF THE WEEK-MONKFISH

Chris White, 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.

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 great new blog, created by our Social Media Specialist, Katie Curnan, here.

Monkfish Kabobs (courtesy of Pinterest)

 

KNOW YOUR FISHERMEN
 
Our catch this week comes from our faithful F/V Heidi & Elisabeth, captained by Jamie Hayward and crew Members Chris White and Tommy.
Ward Byrne is on call on land at the Portsmouth Commercial Fishing Pier.
 
 
 
Captain Jamie Hayward, F/V Heidi & Elisabeth, lands in Portsmouth
 
 
 
 
 
 
F/V Heidi Elisabeth coming into port
 
 
 
RECIPE CONTEST FOR MEMBERS-Weekly Winner

Don't forget about our Weekly Member Recipe Contest on Facebook and/or Instagram. Each week we pick a new Winner!

Here's how to enter:

Use the Catch of the Week Fish
Post your picture and recipe
  • Post on our   Page

We then choose a winner from the posts! This week's winner is Denise Roberge, from our Manchester Pickup!

Denise Roberge's Curried #Hake stew with veggies from their Brookford Farm CSA is our recipe winner! Congrats.

 
Image may contain: food

 

MEMBERSHIP QUESTIONS?

Contact our  Assistant Manager, Kendall Young with Membership Questions. Please email kendall@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

RESTAURANT SUPPORTED FISHERY

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.

FARMER'S MARKETS

We are currently vending our Catch of the Week and signing up new Members, at the following Farmer's Markets:

PORTSMOUTH- SATURDAYS 8am-1pm Haddock available weekly also

EXETER- THURSDAYS 2:15-6pm

MANCHESTER- THURSDAYS 3-6:30pm

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

 

Thank you for your Membership in our Spring/Summer Session this year! If you are a 16-week Member, we hope to see you back this Fall. Our NH Fishing Community appreciates your support!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast






          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

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