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NHCS Newsletter,Week 4, Session 1

Posted 6/8/2015 8:16pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.


Hello Seafood Lovers

It's already Week 4! I hope you have all been enjoying the fish as much as I have. I have been receiving rave reviews from several members and have seen some great recipes and photos make it to our Facebook page. Thank you all for your kind words and your encouragement and support over the past three weeks.

Our Day Boat fishermen are fishing regularly now and we are delighted to offer you one of New England's most popular fish this week, another member of the Flounder Family, the American Plaice, affectionately called a "dab" here in New Hampshire.

American Plaice or dabs are a cold water species that range from southern Labrador to Rhode Island and in the eastern Atlantic from Greenland to northern Europe. Dabs live on the sandy/mud bottom and prefer deep water. Some can be found as deep as 700m (about 2100ft). They are reddish to gray-brown on top and have a blueish white underside. They have a distinctly pointy nose and rough scales

This is a great opportunity to educate you a bit on the Flounder family, one of my favorites. Flounder are a bit of an evolutionary vestige, they are "flatfish" as opposed to the average shape of a fish, which us fish folks refer to as "roundfish" Flounders are also either right-handed or left-handed, this refers to which side the eyes are on, if you hold the fish upright. Flounder carry most of their "parts" on the top of their body, eyes, fins and scales. Most are white or opaque underneath and camouflaged on top to blend in with the type of bottom where they live. If you Scuba dive, you will notice flounder are so well camouflaged at times you only see a small pair of eyes staring at you before you notice the fish itself! Finally,when filleting a flounder, you actually can get fillets from both the top of the fish, which is the thicker part as well as the underside. Versatile and delicious!

Our Day Boat Fishermen braving the high seas for our catch this week are once again, Veterans David Goethel of the F/V Ellen Diane and Neil Pike of the F/V Sandi Lynn.

      David Goethel, Hampton Harbor                 Neil Pike and his son, Neil, Seabrook Harbor


When cooking dabs, follow the rules for any cooking flounder. Remember the cardinal rule, 10 minutes and inch, often times, these fillets only need to be cooked an average of 5 minutes. Plaice is a white, lean flaky fish with a mild flavor. You will notice it has a different taste than last week's Yellowtail. Don't overcook these fish! Otherwise they will fall apart and not stay together in one nice fillet. Here are some great recipes for this week's delicacy:http://www.all-fish-seafood-recipes.com/index.cfm/list/Flounder_Plaice. A favorite for flounder, while not entirely health conscious, but so very tasty, is to season, bread and fry! These fillets fry up so nicely, you could eat them for breakfast, lunch and dinner.

Now, for Logistics:

Volunteer opportunities this week:

Labeling Bags for Shares: Thank you to those of you who helped label bags this week! This is an ongoing effort and this week we will be at the Portsmouth Commercial Fishing Pier at 1 Peirce Island Rd., from 12-3pm. Come on by if you can! Just send me an email, text or call and let me know you will be coming. Each week, we need approximately 550 bags to be labelled for all our members!

Hanging flyers: Despite the wide variety of social media available, I still believe in the old fashioned flyer. We are trying to increase Membership at all of our current pick up locations. Our goal for Session 2 is to reach 600 CSF Members. As promised, you will see both flyers and our new postcards available at your pick up location this week. Please take some flyers and postcards to distribute around your community! 

Social Media:, We have a great Facebook page. Like us on Facebook and invite your friends to our page! We also are on Twitter and Instagram! You can follow us on these sites, retweet our tweets and share our Instagrams! You could also refer folks directly to our website at www.nhcommunityseafood.com

Lastly, an update on our NH fishing industry: Our NH fleet is organized into a cooperative group called a Sector. The sector used to consist of 26 boats and due to strict regulations in the cod industry over the past four years, our Sector has reduced to less than 15 boats. Many of our Day Boat Fishermen have drastically reduced quotas for most species this year. The cod quota for the sector has been reduced by 97% from last year's quota. Those fishermen with larger boats are choosing to fish on 3-5 day trips to make a living. It is a crucial time to support our local fishing community. They are having to turn to both lobstering and scalloping in many cases to make ends meet. For this reason, we are looking forward to being able to offer you more shellfish as the fish quotas are filled. Stay tuned!

Session 2 is just around the corner. We will enable sign ups this week, look for an email telling you that we have launched the official Sign Up day. This Session has just two weeks left of our delicious, fresh off the boat fillets! Next Session will run for 6 weeks from the week of JULY 6-AUGUST 14. Another 6-weeks to support your local Fishing Community and eat some of the best fish in our New Hampshire waters! We will be adding, at the very least, two new pick up locationsto Session 2  Northwood and Greenland, NH. More are on the way. We just keep growing. So, tell a friend, a co-worker or your family about us! Let's reach our 600 member goal next Session!

The more of us buying fish, the more we help our Fishing Community in a very challenging and dynamic time!

Thank you for your continued support and enjoy dabbling with your dabs!!

All the best,



Correction from last week's newsletter: Thank you, CSF member, NHCS volunteer and Chef Rhonda Milliken from Concord, for pointing out that if you are going to follow our suggestion to marinade fish overnight, refrain from using a citrus based marinade, which will actually prematurely "cook" the fish. Save this for a ceviche recipe instead. Thanks Rhonda!







Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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