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NHCS Newsletter: Week 5, Season 2

Posted 9/4/2013 4:18pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.




We started out the week with Redfish for those groundfish members who hadn’t had the chance to try it just yet.  Today, Wednesday, for Portsmouth pick-up, we switched over to a choice of White Hake or King Whiting, which will continue to be groundfish members’ choice for the rest of the week.  Underdog members this week will be receiving Red Hake, which we are providing gutted, scaled, and head off.  Because it is in the hake family it is very similar in texture and taste to the White Hake, but since it is a smaller fish we are serving them whole (semi).  The Red Hake would be really great on the grill or baked whole as is.  You could try and fillet them yourself, but it may be easier to cook them the way they are and then the meat should flake right off the bone. 


I have posted a new Fishue on fisherman Peter Lagerstrom, Fishing Vessel Miss Maura of Hampton Harbor.  You can read all about him here. 


Season 3 is fast approaching and we would like to remodel it slightly with all of your feedback in mind.  We are currently in the process of designing a survey to email to all of you.  You can expect to see that in the next 3 days or so; I will title the email CSF Survey.  We would really appreciate people taking the time to fill it out.  It shouldn’t be more than 15 minutes of your time.  Thanks in advance!


Registration for Season 2 has been officially closed while we redesign our season options for next season to start, Monday, September 30th.  Registration for this next season will be made available by Friday, September 13th, the day before Fishtival.  This will give everyone 2 weeks to re-enroll and help spread the word about our upcoming season.  We also will be accepting rolling enrollment at a prorated rate for new and returning members the first 4 weeks of our next season.  Summer market season will be coming to a close here soon with end of this season, so be aware that there will be some shifts in times and location for next season.  We hope these adjustments do not throw anyone off too much.  Also, we are open to suggestions for next season in terms of location, days, and times, so please don’t be afraid to speak up. 


Fishtival September 14th, 12:00-4:00 at Prescott Park.  Be There!  The annual Fish & Lobster Festival is going to be one week from this Saturday.  Pencil it in.  We’d love to see you there.  We’re trying to order t-shirts as well in time for the event so if you plan on going maybe we could get you a nice new NHCS t-shirt fresh of the press to sport the day of the festival.  We’ll let you know when those become available. 


NHCS has lots of new ideas and products we would like to incorporate into the CSF over time, lots due to many thanks from members’ input, Gift Certificates being one of them.  If you’d like to give the gift that keeps on giving, let us know and we can get you a gift certificate of your choice to give to family or friends.  We also are continuing to look into offering other products like frozen fish stocks, chowders and fish cakes.  We’ll share more information on that as it becomes available. 


I think that may be all for now.  I’d like to leave you all with my new favorite summertime recipe for ceviche.  For this recipe you can use any one of our white flakey fish, including the white hake and redfish people received this week.  The fresher the fish the better for homemade ceviche. 


            1 lb. of white fish

            4-6 lemons or limes or both

            1 red onion

            Bunch of cilantro

            1 cantaloupe

            Spices of your choice


Dice your raw fish and place it into a bowl.  Squeeze enough lemon and/or lime juice to mostly cover the fish.  Cover and place in the fridge for a minimum of 3 hours and a maximum of 12 hours.  4 hours is an ideal amount of time to allow the citrus to “cook” the fish.  Remove the bowl from the fridge and drain off any excess liquid.  Allowing the fish to soak in citrus helps to extract any impurities from the fish.  Next add chopped onion, cantaloupe and cilantro to your bowl of diced fish.  Squeeze the juice of one lime or lemon over top the mixture and stir all together.  Sprinkle with a dash of salt and a bit of pepper and whatever spices you see fit from your cabinet reserves.  I used chili powder, a dash of cayenne, and paprika.  And Voila!  You’re done.  Serve with chips, crackers, or a toasted baguette.  Avocado is always a nice accompaniment to a wonderfully fresh ceviche.  Enjoy!  






Sarah E. VanHorn


(207) 899-6042

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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1 Peirce Island Road
Portsmouth, NH 03801
Andrea Tomlinson 603-767-7209
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