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NHCS Newsletter: WEEK 10: MONKFISH/SCALLOPS

Posted 10/14/2019 2:35pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Welcome to Week 10 of our Community Supported Fishery (CSF)! We are 10 weeks into our Fall Session, which lasts a total of 16 weeks.

NH FILM FESTIVAL FEATURES TWO FISHING INDUSTRY DOCUMENTARIES!!

THURSDAY AND SUNDAY 3:30 pm- featuring our NH fishermen!


See the entire schedule here: https://nhfilmfestival.com/schedule

 

Our Catch of the Week is Monkfish and our Shellfish offering will be Scallops. We have been hearing rave reviews about the Mussels. We hope you enjoyed yours, drop us a line and let us know, the Fishermen are asking for feedback!

Monkfish is plentiful and abundant in NH and one of the few fish our Fishermen have excess amounts of quota to catch, which is why we serve it up more regularly. 

 

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 and Josh Byrne, getting nets ready earlier this Seaon, 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.
 
 
View recipe here, in The Telegraph
(Photo courtesy James Murphy) 
 
 
 
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
 
Scallops this week from our Guestboats in New Bedford, Mass.
 
You can order Scallops until midnight tonight, here! Delivered with your fish share!
 
Available in 1lb and discounted 5 lb bags!
 
 

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, Greenleaf, in Milford, NH and the Brasen Hill's new online Farm Store, in Barrington, NH. 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!
 
 
 
 
 
 
 
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 Scallops!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast
 

 



                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

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