<< Back to main

NHCS Newsletter: Spring/Summer Session, WEEK 14 MONKFISH

Posted 7/31/2017 4:31pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear  %%user-name%% ,

Just two weeks left of this Summer Session and then our Fall Session will start on August 22! Sign up here to renew your Membership for Fall (unless you are an Annual Member). You can receive fresh and local fish and lobsters right until December! 

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, crew on the F/V Heidi Elisabeth with a Giant Monkfish today 

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 comes from our loyal Fisherman and his crew, Jamie Hayward of the F/V Heidi & Elisabeth, landed in Portsmouth, NH. Thanks to Jamie and his their crew for this week's effort!
 
 
 
Christopher White (left) and Erik Crowley, longtime crew on the F/V Heidi Elisabeth with some of our Monkfish for this week!
 
 
 
 
 
 
Captain Jamie Hayward at the helm of the F/V Heidi Elisabeth, named for his sisters
 
 
Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 14 here. They will be delivered with your share and discounted over 3 lbs! For Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles at the same time and on your own, via our Member Login on our website here.
 
Still owed a DOUBLE SHARE from doing a HOLD? Use our system here to DOUBLE, but please re enter your hold date in order to do it yourself! You can must do holds and doubles together!
 
RESTAURANT SUPPORTED FISHERY (RSF):
 
Remember our Faithful Restaurants, and welcome to Ron Jillian's in Hampton, our newest member of our Restaurant Supported Fishery (RSF) program! 
 
Here is a list of all our our RSF establishments, please join them for dinner this summer: 
 

With help from our friends at:

 
 
 
Thank you for your support and please be sure to sign up for our Fall Session before August 22! 
 
Enjoy the delectable Monkfish and the rest of the Summer!
 
Cheers,
 
Andrea Tomlinson
General Manager/Seafood Enthusiast
 
 
 
 
 
              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Like Us On Facebook

Local Catch Logo

Proud Member of LocalCatch.org

LocalCatch.org is a community-of-practice made up of fisherman, organizers, researchers, and consumers from across North America that are committed to providing local, healthful, low-impact seafood via community supported fisheries and direct marketing arrangements in order to support healthy fisheries and the communities that depend on them.

 

Follow Us On Twitter