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NHCS Newsletter: WEEK 8: MONKFISH/LOBSTER

Posted 6/3/2019 3:40pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

 

Dear %%user-firstname%%,

Welcome to Week 8 of our Community Supported Fishery and Welcome to all our new and returning Members this week!

Our Catch of the Week is delicious Monkfish and our Shellfish offering is live NH Lobsters!

Biweekly Shellfish Members get 2 chix Lobsters! You can order Additional Lobsters below.


Our Panel discussion "Who's Catching your Seafood" at Piscataqua Riverfest, this past Saturday

From L to R: Wicked Tuna's Tyler McLaughlin, Lucas Raymond, Andrea Tomlinson, Chris Adamaitis, Ward Byrne

(Photo courtesy of Michael Sterling)

 

Join us at World Ocean Day, next Saturday, June 9 at Seacoast Science Center

 

CATCH OF THE WEEK-MONKFISH

Chris White, aka "Whitey", longtime crewmember, with a Monkfish onboard the Heidi & Elisabeth

Once caught as by-catch in otter trawls and gillnets, 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.

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.

Monkfish Kabobs (courtesy of Pinterest)

 

KNOW YOUR FISHERMEN
 
Our catch this week comes from our faithful supplier,  Jamie Hayward,  F/V Heidi & Elisabeth, landing in Portsmouth. Jamie and his crew, Josh Byrne  and Chris "Whitey" White, are bringing in our Monkfish this week and Cod for our RSF!
 
The crew is grateful to share the fruits of their labor with our local community! These guys sometimes fish 100 days in a row!
 
And a special thanks to our friend, Ward Byrne, land crew, who is always on call with ice ready  and a smile on his face, to land fish at the Portsmouth Commercial Fishing Pier.
 
Chris White and Josh Byrne prepping the nets for our Monkfish
 
 
 
 
 Captain Jamie Hayward, F/V Heidi & Elisabeth, lands in Portsmouth
 
SHELLFISH ADD ONS and BIWEEKLY SHARES
 
Lobsters this week from a host of our NH Lobstermen who land at Portsmouth Commercial Fishing Pier. Lobsters are live and banded, orders closed last night. 
 

 

 
HOLDS, DOUBLES AND PICK UP LOCATION CHANGES

You can do your holds hereYou will also have to choose a week to "double" your share. 

Double shares get two bags of your share size. Please pick up a duplicate of your share.

You can also choose to do a Temporary Pick up Location change at the same link.

To check your holds schedules, go to your Member Login Page here.

ADDITIONAL FISH WEEKLY

We offer Additional Haddock, weekly, discounted pricing starts at 2lbs.

We also offer Additional Catch of the Week each week. Discounted pricing starts at 2lbs! Prices have been reduced! 

Check out our Additional Fish orders 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!

RESTAURANT SUPPORTED FISHERY

Our latest additions to our ever growing Restaurant Supported Fishery (RSF) are Chapel + Main in Dover, NH and the farm store at Brasen Hill Farm, Barrington! Thanks to Three River Farmer's Alliance for their collaboration and all the new customer leads!

 

 

 
 
 

HOW TO HOLD YOUR SHARE

We offer a flexible "hold system" for weeks you will be away or do not care for the Catch of the Week selection. You can Hold and Double your share for a week here. Instructions are provided. Email us if you need assistance!

ADDITIONAL FISH WEEKLY

Prices discounted on 2lbs and up!

Each week, we offer the opportunity for Members to order extra Catch of the Week fish and/or extra Haddock. Since Haddock is the Catch of the Week, get your Additional Haddock here, please order by tonight at 12pm!

Orders are available in 1lb bags and discounted on orders over 2 lbs!

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 Membership support and for telling your friends, family and coworkers about us. Most of all, thanks for supporting our local Fishermen!

Enjoy your Monkfish and Lobster!

 

Enjoy,

Andrea Tomlinson
General Manager
Seafood Enthusiast
 

                    

1 Peirce Island Rd-Portsmouth-NH-03801