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NHCS Newsletter: Week 1, Season 2

Posted 8/11/2014 3:59pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.


Ahoy CSF Members!

First and foremost welcome to our cooperative.  Thanks to all of you we are starting out Season 2 520 members strong.  Thank you for choosing to support our NH fishing industry.

Our first CSF pick-ups of the season start this week.  For more details regarding the season's pick-up schedule please refer to our website here.  More specific details regarding the individual pick-ups will be sent out later this week.  Please be sure to read up on  the proper procedure for retrieving your fresh fish each week.    

In honor of Shark Week this week all CSF members will be receiving Cape Shark, also know as Dogfish.  Cape Shark is our most abundant species available in our local waters and up until recently has been entirely shipped overseas to be used for fish and chips in England. Though each of our fishermen land thousands of pounds of them daily, little to no market has been developed here in the United States. Why aren't we utilizing this plentiful shark locally? I am not sure, but as a community of seafood-lovers set-out to support our NH fishermen, we are determined to change local perceptions of this vastly abundant species.

That being said, Cape Shark yields a tender white fillet, meatier than your typical white-flakey fish, but not quite as dense as say a swordfish fillet.  There will be no skin on your shark this week.  Many of our RSF chefs who work with Cape Shark like to soak the fillets in milk for 15-30 minutes before preparing it to help tenderize the meat, although it is not required.  You could also store it in the fridge this way, if you don't plan on using it right away.  Keep in mind Cape Shark has a shorter shelf-life than some of our other white-fish such as cod, so I would suggest cooking it the within 1-3 days, otherwise I would freeze it until you are ready to prepare it.


Cape Shark is most often prepared as fish and chips or a fried Po-Boy Sandwich.  Why not try Dogfish Head Beer-Battered Dogfish?  Cape Shark also holds up very well in a tomato-based Osco Busco style as suggested on our recipe page here, or try preparing Cape Shark kabobs on the grill as I had done last Summer featured at the end of my blogpost highlighting the overabundance of dogfish shark.  Find my post, Slightly Cloudy with a Chance of Dogshere.  When marinating your fresh catch, get creative; don't feel constrained to the marinades I share with you.  Maybe spice it up a bit and try a cajun twist, or go for a fresh, Summer taste and use herbs from your garden.

Share your recipe ideas on our Facebook page.  If you haven't swung by our Facebook page just yet, please be sure to do so, and maybe throw us a "Like" while you're there.  Also be sure to follow our Twitter account for the latest season up-dates @NHCommunityFish.  You can also find us on Instagram at NH Community Seafood.  We are just that hip.  


Executive Director, Josh Wiersma, has also I requested I share his favorite recipe with you here.  Blackened Cape Shark:

This week, in honor of "Shark Week", we are offering our dayboat "Cape Shark" once again.  Even though I believe Cape Shark is one of the most delicious fish we serve, it can be a finicky fish to cook, and hence eat.  So, I wanted to make things very simple for everyone receiving Cape Shark this week.  This recipe is my own creation, and it was developed based on my own perceived failures cooking this very unique shark.  Many of you have given us great feedback based on recipes that called for the grill (it takes a marinade and grills up very nicely), but for those of you who want something even simpler--and dare I say more delicious, please follow this simple recipe.  It is probably the only way I want to cook our cape shark from now on.




1) Take the cape shark out of the bag, rinse it in cold water, then pat dry with paper towel. 


2) You'll notice that on the top filet side, there is usually a thin piece of cartilage that runs down the filet.  With a sharp knife, gently cut this off by "slicing" it off the filet (peeling it off the filet).


3) Take the remaining filet and soak in milk in the refrigerator for 15 to 20 minutes (while you prepare a summer salad, or as I like to do, corn on the cob and thinly sliced potatoes--see picture).


4) Take the cape shark out of the milk, rinse in cold water, and pat dry with paper towel.


5) Coat the bottom of a frying pan with 1/4 inch or so of olive oil--heat up on medium high heat.


6) Cut the Cape Shark into 2 inch by 3 inch (3 by 3 inch) chunks.


7) Generously rub a Cajun seasoning all over each chunk (I use Emeril Cajun seasoning).


8) When the oil is hot, place the cape shark chunks into the hot oil and fry on each side for 5 to 6 minutes--until blackened.


9) Remove from oil and place on paper towel to absorb any excess oil.


10) Let cool at least 10 minutes before eating.




Vola, there you have it.  Perfect blackened Cape Shark.  Serve it with whatever side you come up with-- a salad pairs perfectly (or over a bed of rice), and as always, try sprinkling some feta cheese over top to finish."
Each week of our CSF season, I like to take the time to feature a fishermen within our small NH fleet.  This week's fisherman is Ricky Anderson, Fishing Vessel (F/V) Bridget Leigh of Rye Harbor.  To read all about Ricky and his crew, please visit my Fishues blog here.  And enjoy some of these great shots, volunteer photographer, Sara Forrest, (www.saraforrest.com) took for us last week.  Not to mention, look at the size of that 60 pound Halibut!  Wow!


Now for a little bit of house keeping for the start of our second season.  If you have yet to pay for your season, please do so this week.  We prefer that all payments be paid via paypal online or in the form of a check to:
NH Community Seafood,
and mailed to:
1 Pierce Island Road,
Portsmouth, NH 03801 
Please do not leave any payments at your actual pick-up because we can not guarantee that they will make it back to headquarters, and do not want to create any extra work for our pick-up volunteers and hosts. Thank you for your understanding!
If you ever cannot make it to a pick-up one week, please be sure to send us an email with 2 days notice and we can place a hold on your account for the week and set you up to receive a double share of fresh fish the week you return.  We also allow for friends and family to pick-up your shares for you.  Just make sure they have the last name on your account and a sense as to what share type they should be grabbing.
For those of you who have friends who would also like to be a part of our seafood community, it is not too late.  We will be accepting additional members for the prorated season for the next 2 weeks.  Have them sign-up online today at: www.NHCommunitySeafood.com
We would love to see an increase in membership in Laconia, Concord, Warner, Canterbury, Dover and Rollinsford.  Please feel free to help us out and spread the word about our growing community supported fishery.  
In other news, there is lots going on within the Seacoast fish scene this week, so jump on in, and get involved!  
Tomorrow, Tuesday, Seacoast Eat Local will be hosting author Paul Greenberg at the Red Door in Portsmouth from 5:00-7:00.  There will be NH fish appetizers supplied by our cooperative, as well as copies of Greenberg's newest book, American Catch, The Fight For Our Local Seafood, as well as excellent company.  Tickets are being sold in advance for $10.  For more information or to order tickets click here.  Maybe Josh and I will see you there...
Wednesday, August 13th will be the 2nd Annual NH Seafood Throwdown being hosted by Northwest Atlantic Marine Alliance (NAMA) from 3:30-5:30 in Rye at the Farmers' Market at 580 Washington Road.  There will be lots of information about New England fisheries, samples of different types of fish, as well as a seafood cook-off between 2 chefs and one mystery fish.  Be sure to check it out if you are around.  
If you haven't taken your family to visit Hampton's new Oceanarium on Ocean Boulevard, you're missing out.  They are open 7 days a week from 10:00-5:00.  This weekend I was lucky enough to take my 2 younger brothers.  Though it's a smaller venue, there is no shortage of marine organisms to marvel at.  Not to mention you will get to meet Ellen Gothel, the wife of one of our cooperative's fishermen, David Goethel; an educated marine biologist herself, she is a fountain of knowledge.  Perhaps maybe even you will learn a thing or two.  I know I did.  Did you know crabs and lobster have 15 different mouth parts?  And the blue whale has over 900 sections of baleen within their mouths?  Cool stuff.  Oh yeah, and don't forget to check out their calico lobsters as featured in National Geographic.  For more information about the Oceanarium check out their website here.  
Speaking of lobsters; for those of you who haven't heard, NHCS board member Damon Frampton will be selling lobsters off his boat from 3-6 pm on Fridays in Portsmouth Harbor.  Have that Summer lobster feast you've been putting off, eat the freshest lobster available, and support a local lobsterman all in one night.  I know my family enjoyed our lobster feast a few weeks back.  Cheers to Summer!
Think that may be all for our first newsletter of the season.  We will be sure to be in touch about additional details regarding each of our pick-ups for those of you who are new to our cooperative.  Don't forget to pick up your fish this week!  
Enjoy your cape shark.






Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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