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NHCS Newsletter: WEEK 4 (6/9-6/13) MONKFISH/SCALLOPS

Posted 6/5/2020 4:41pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Dear %%user-firstname%%,

Welcome to our Week 4 (6/9-6/13) of our Community Supported Fishery. We have reached record number of members this session, thanks to all of you! Our Catch of the Week next week will be Monkfish and our Shellfish share will be Scallops.

Important things to know:

  • This is the earliest I was able to get the newsletter out today, as often times I will not know our Catch of the Week until the evening on Fridays
  • Scallops shares for Biweekly Shellfish members are 1lb
  • Add ons and Flexible Fish shares are available in 1lb and 5lb bags
  • If you are both a Fish and Shellfish member, you will receive BOTH next week
  • If you are both a Fish and Shellfish member, you cannot hold just shellfish or just fish for the week, if you do a hold, both will be held for the week
  • Our Assistant Manager, Enrica, has made it so all members with a credit can now use it without our assistance, when ordering their add ons (THANK YOU ENRICA!)

CATCH OF THE WEEK-MONKFISH

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 Fishermen this week are Captain  Charles "Puggy" Felch and veteran deckhand Colin Barnard of the F/V Lady Victoria, out of Seabrook, NH. Puggy took over the boat from his father, Charles Felch, Sr and continues to fish today for Monkfish.
 
 
 F/V Lady Victoria in Seabrook Harbor
 
Captian Puggy Felch, with Monkfish on deck
(Photo courtesy of Rafael de la Uz)
 
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!
 
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. 
 
 
There are some great recipe ideas for Monkfish on our Pinterest page here
 
 
View recipe here, in The Telegraph
(Photo courtesy James Murphy) 
 
 
 
 
SHELLFISH ADD ONS and BIWEEKLY SHARES
 
Scallops this week from our Guestboats in New Bedford, Mass. Each pound will have between 20-30 scallops, out of the shell.
 
Deadline to order is Sunday at midnight.
 
 
Weekly members order here.
 
Flexible Fish members order here.
 
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! We partner with Three River Farmers Alliance for our RSF.
 
 
 
 
HOLDS, DOUBLES AND PICK UP LOCATION CHANGES

We have a convenient Hold and Double system and a Pick up location change option for your convenience as part of your Membership! On weeks you will be away, you can HOLD your share here. Instructions are given.

ADDITIONAL FISH WEEKLY

HADDOCK AVAILABLE WEEKLY, DISCOUNTED PRICES. 

EXTRA CATCH OF THE WEEK AVAILABLE EVERY WEEK.

DEADLINE TO ORDER ADDITIONAL FISH SUNDAY AT MIDNIGHT. Please use your appropriate order sheet, listed above.

MEMBERSHIP QUESTIONS?

Please email our Assistant Manager, Enrica Jossi at enrica@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

PAYMENTS

If you haven't already done so, please send us a check for your balance over $50 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 again this week for our regional fishing community! 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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