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NHCS Newsletter: Week 3, Season 1

Posted 6/23/2014 6:39pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.



Ahoy Fish Lovers!

For those of you who are new this week, thanks for joining!  For those of you who have been with us since the first week of the season, hope you are continuing to enjoy the fish.  It's been great to hear all your wonderful recipe ideas at pick-ups and through emails and our Facebook page.  Haven't found us on Facebook yet, you can find us here.  Don't forget to stop by our page and find out what's been going on with NHCS each day.

The fish of the week is King Whiting.  

For those of you who are joining us for a second season you may remember this CSF favorite.  Locally, it is vastly under appreciated, but that does not mean it's not delicious.  This is a smaller fish in comparison to last week's Pollock so you can expect multiple smaller fillets, however they are larger than week one's flounder fillets and hold up better too.  But because they are a smaller white, flakey fish, you can expect the skin to be left on this week's shares and I would recommend leaving it on when preparing your fish similar to how you would with salmon or trout; it helps keep the fillet in one piece.  

Therefore this isn't a good fish for chowder or deep frying, but it does excellent baked or pan fried.  If your not afraid of eating the skin, my favorite way is to heat a stove top pan nice and hot and then quick pan-fry it, getting the skin nice and crispy and eating it that way.  However if you'd rather peel the skin away once cooked, I would recommend baking it at 350 for approximately 10 minutes or so.  Try layering your fillets with different types of rubs, aiolis, or juicy vegetables.  Breadcrumbs are always a delicious topping as well.  And as with most fish, lemon is always delicious.  You may also find that this fish does lovely directly on the grill, just be sure to keep an eye on it as not to over-cook it.  

Ultimately, get creative!  There is no right or wrong when it comes to fresh fish.  It's going to taste delicious regardless.  

There is a slight chance that we may not be able to catch enough King Whiting for all 510 of our members this week, so at times there may also be an option of Gulf of Maine Cod, which I am sure most of you are familiar with.  Cod will be available on a first-come first-serve basis.  We will be unable to take requests ahead of time so if you have a preference please be sure to show up to pick-up early.  If you are retrieving your own shares out of coolers, the bags will be labeled with the different type of fish and will be mixed together within the different share types' coolers.

We have fishermen Tommy Lyons of Hampton Harbor and Ricky Anderson of Rye Harbor this week to thank for our fresh fish.  You can read about them on our Fishues blog here and here.   

      Tommy Lyons, F/V Marion J

Ricky Anderson, F/V Bridget Leigh

There was a bit of confusion with our Manchester pick-up this past week.  Thursday Manchester pick-ups from this point on will be from Brookford Farm's tent at the Manchester Farmers' Market on Concord Street at Victory Park from 3:00-6:00 pm.  They will no longer be at the parking lot at Brookside Church.  My apologies for not making that more clear.  If you were unable to locate your share this past week, please be sure to send me an email and I can make sure we have a double share waiting for you this week.  Also, we will be looking for volunteers to facilitate this pick-up each week.  Some of you have already contacted me and I plan on reaching out to you tomorrow some time.  If you too are interested, please feel free to send me an email.  The more the merrier.  

I also wanted to mention that the Durham pick-up on Fridays begins at 3:00 pm this season not 2:00.  Sorry to confuse people with that one, but it's been far too difficult for our processor to get everyone's shares ready for a 2:00 pick-up so we are going to have to count on 3:00 from now on. Sorry if this has thrown off anyone's schedules.  If so, please contact me and we can work something out.  Most days I will do my best to get there ahead of 3:00, but I can't guarantee that I will be able to do so each week.  If you feel like risking meeting me to pick-up earlier than the 3:00 pick-up that is up to you.  Thank you for your understanding.  

Which brings me to yet another update.  Last year, we worked with Seaport Fish of Rye as our processor, but due to the rapid growth within our fish-loving community, we have outgrown them and are now working with Tri-State Fish in Somersworth, NH.  They have been very helpful in getting this new season off the ground and we are thankful for them taking us on as partners.  For those of you who are unfamiliar with the term processor, these are the people who are filleting and bagging all our shares for us.  How it works is, once the boats come in each afternoon, their catch is offloaded and stored in one of our dealers facilities, either at Portsmouth Harbor or the Yankee Cooperative in Seabrook Harbor.  Our fish is then set aside and kept iced and in coolers at either of these facilities, until someone comes either later that night or early the next morning to bring the fish to Tri-State.  I then pick it up later that day, and separate and organize everyone's shares into the appropriate coolers and then transport the coolers to the appropriate locations to ensure everyone is able to receive their share each week.  Starting this season, we are transporting over 700 pounds of filleted fish each week to families all throughout the state.  It's pretty amazing when you think about it.  Thanks for helping us keep our New Hampshire catch in New Hampshire.  There's no other place I'd rather it be.  

Which brings me to this wonderful article that was posted in the New York Times titled, "Why Are We Importing Our Own Fish?".  If you have the chance, I'd love for you all to read it.  It's a great reminder as to why it's worth participating in a program such as NH Community Seafood, not that you needed the reminder.  Perhaps you can share it with a friend.  For me it was a great reminder as to why I run around like a crazy person driving coolers all throughout the state each week.  What's that?  You didn't think I looked crazy...that's good to know.   

    The first day we got the refrigerated van last July

Another great article for your reading pleasure was posted this week featuring a discussion with NHCS's Executive Director, Joshua Wiersma, discussing the struggles small fleet fishing boats are facing to survive.  If I haven't tired you out with talk about fish just yet, perhaps you'd like to take a look at this one too.  I can assure you it's worth your time.  It's called, "The Difference Between Market-Driven and Sustainable Seafood."

One last thing before I start to wrap up.  Just wanted to remind our Durham, Dover, and Peterborough CSF members, that there will be no pick-up as far as I know on Friday, July 4th.  Durham and Dover will be picking up on Monday, July 7th, same places and same times, and Peterborough has yet to be determined, but it is on my task list for tomorrow.  It will either also be on monday or it may stay as it stands now, on Friday.  For Durham and Dover members, if this alternate schedule does not work for you, please do not hesitate to let me know and we can work something out.  But please don't wait too long to let me know.  The sooner the better.  

Bait Fish

I guess that's all for now.  Thanks for bearing with me.  It's a pleasure having all of you join us for this first season, and we sincerely hope you continue to enjoy the fresh fish.  I know we do.  

Don't be a stranger.  Feel free to write with any suggestions, complaints, comments, ideas, the will to volunteer; we appreciate them all.  

Enjoy the King Whiting and have a wonderful week!






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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