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NHCS Newsletter, WEEK 1, SESSION 2

Posted 7/7/2015 8:56am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Seacoast Fishing Community.


Hello Summer Seafood Lovers,

Welcome to Summer Session 2 of NH Community Seafood's CSF, New Hampshire's only Community Supported Fishery! We are buying fresh, local NH and Gulf of Maine-caught fish directly from the fishermen. We are providing them with an extra financial incentive per pound to help alleviate the financial pressures many of our fishermen are facing in 2015. Quotas on codfish have been drastically reduced over the past five years and particularly over the past year. Catching and selling fish formerly unknown to the public ten years ago has proven productive for our fishermen. That's why we offer much more than just cod. We offer the delicious and comparably delightful "under utilized" species through our CSF, in addition to the well known fish like cod, haddock and flounder.

If you are a returning Member from Session 1, welcome back and a special welcome to our new Members this Session as well. As with the last session, Session 2 will run for 6 weeks, until August 16 with a one week break in between. Starting next week, we will begin offering some shellfish "Add-ons" to Session 2. These are optional items you can choose to purchase for a particular week within the Session. Lobster ravioli, NH oysters and soft shell lobsters will be on the list. Look for an email announcing the sale of these items next week!

This week's Catch of the Week is the Monkfish. Formerly caught as by-catch in otter trawls and gillnets, monkfish have quickly become on 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 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  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 fishing line, bringing the victim close in for the lung of the monkfish. The wide, large mouth , adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth. Once the jaw locks, it is difficult to pry open. I can personally attest to this! While fishing with a commercial fisherman off the Isle of Shoals years ago, I was helping "pick the net" and had a monkfish lock down on my hand. It took a screw driver and a crowbar to release the lock of the jaw! Very humbling! 

Cook monkfish as you would any other fish, and remember the cardinal rule, 10 minutes an inch! The monkfish"fillets" are wide and thick, because they are the tail meat. Marinating the tails and seasoning before cooking adds to the flavor. My chef friend, Steve Broido, cooked monkfish for us for Mother's Day. Here is the preseasoned tail meat before and after it went on the grill:



Our Fishermen for this week are Rick Anderson of the F/V Bridget Leigh and Charlie Felch of the F/V Lady Victoria. Both these fishermen are day boat fishing and landing their catch in Seabrook, NH. Thanks for the great monkfish guys!

Here are some great recipe ideas for monkfish: www.pinterest.com/fishisthedish/monkfish-recipes



Full Shares/2 lbs- HAVE A GREEN DOT

Half Shares/1 lb-HAVE A YELLOW DOT

Quarter Shares/1/2lb-HAVE A PINK DOT



  • Go to MEMBER LOG IN and sign in
  • When you see the "Welcome to New Hampshire Community Seafood message, choose  in the shaded gray box, "Schedule a new vacation hold or temporary pick up location change", click on Schedule. 
  • Choose WEEK TO HOLD

Choose WEEK TO DOUBLE, it is not automatically the following week


Labelling bags: We use at least 500 bags each week for our shares. Throughout the Session, will be having bag labelling get togethers. TBA

Social Media: Like us on Facebook, we are on Twitter too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size. If you are interested in doing this, please let me know at the below email address.

That's if for now folks. Enjoy this delicacy called monkfish! And thank you for your continued support. Our fishermen need your patronage more than ever. 








Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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