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NHCS Newsletter,Week 1, Session 1, 2015

Posted 5/18/2015 3:08pm by Andrea Tomlinson.



Hello NH Community Seafood CSF Members,

     It's that time again and NH Community Seafood is happy to announce our first week of CSF shares for Session 1! Thank you for joining our Cooperative and helping to support the NH fishing community, a group of hard working men and women that need our support this year more than ever! We have almost 500 members signed up for this Sessionn and 14 pick up locations in NH and one in Dracut, Mass to provide you with our fresh, locally caught fish from our NH fishing fleet. This Session is 6-weeks long and goes until June 28. We are going to run four 6-week Sessions this year, with a one week break in between Sessions. Please see our CSF schedule at http://www.nhcommunityseafood.com/csf-schedule for a listing of Session dates.

If you have friends, family, coworkers or neighbors interested in our program, they can still sign up! We are allowing folks to sign up for our first Session for the next two weeks at a prorated rate! They just need to go to our website an sign up like you did and become a member.

To start off our Season, we are offering the cousin to the cod, the delicious Atlantic Pollock. Being in the same family as cod, Atllantic Pollock are sometimes referred to as "Green cod". Atlantic Pollock differs from cod in that it has a greenish hue and darker flesh. It is not to be confused with the Alaskan Pollock, found in the Pacific Ocean and one of the most harvested fish in the world. Alaskan pollock is often times found in frozen fish sticks and fish fillets and a main ingredient in seafood salad. Our Atlantic pollock has a white, firm flesh with a sweet and delicate flavor. It is low in saturated fat and a great source of B 12 vitamins!

Our Fisherman this week is Jamie Hayward, Captain of the Heidi Elisabeth. Jamie, the son of a fisherman, has been fishing for 25 years. He is a gillnetter and lands his fish at the Portsmouth Commercial Fishing Pier. He is also a Board Member of NHCS. Thanks Jamie for providing our first fish of the season! This is Jamie and his boat.

Pollock is great in fish chowder, fabulous for fish tacos and works well with any blackened recipe. Substitute it in any recipe that calls for cod or haddock. Here is an idea from my chef friend, Glenn Smith: Pollock Meuniere (a type of sauce primarily for fish) Flour fillet and sear until golden brown. Flip and add a little white wine, squeezed lemon wedge and salt. Put in a baking dish in preheated oven at 400 degrees for 8-10 minutes. Remove fish to plate and add cold butter and parsley to the baking dish from the oven. Stir and pour this sauce over the fish. Yum!

Remember the golden rule for cooking any fish: 10 minutes per inch. This means for every inch in thickness of your fish, you cook it a total of 10 minutes for each inch. So, for a fillet one inch thick you will broil, bake, grill, saute, fry, roast..for 10 minutes, including the flip on the grill, in the oven or in the pan. So, 5 minutes per side on a one inch fillet. You can't lose using this method. Another golden rule is, it's all in the marinade! Try marinading your fish overnight and taste the difference! Use your favorite spices or fresh herbs from the garden with a little olive oil. Marinades and seasonings absorb best in cold temperatures, so overnight in the frig is the best way to go!

Your shares this year will be labelled with the type of fish and bagged according to size. Full shares (2lbs) will be in large gallon-sized ziploc bags, Half shares (1lb) will be in medium sized, square ziplocs and Quarter shares (1/2lb) will be in the smallest, rectangular shaped ziplocs in the cooler. Please be certain you are taking the correct amount according to the bag size.

We have a new feature on our Member Log-In called "HOLDS". If you are unable to pick up your share one week and would like to double up on the catch of the week the following week, please use this feature. You may also change your pick up location using this feature.

Thank you for joining our CSF and for your support. Please share your recipe ideas and how you liked your fish on our Facebook page. We are also on Twitter and Instagram.

Any questions or concerns, please feel free to email or call and enjoy your fish!

Be well,

Andrea Tomlinson

Manager, NHCS




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