NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 7/28/2014 10:47am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 8, Season 1

Ahoy CSF Members.

Hard to believe, but we are entering into our last week of fish for Season 1.  We will be finishing the season off with Atlantic Pollock.

Pollock is a vastly abundant species in our local waters and is an excellent substitute to cod or haddock.  Though the flesh looks a bit darker than the more popular white fish, once cooked it turns white, flakey, and delicious.  This fish does great broiled, baked, grilled, as well as fried and therefore makes an excellent fish and chips, a great feast for a rainy day like today.  Here's a recipe for fish and chips below:  

 

Beer Battered Pollock

            1 1⁄2 lbs fresh pollock
            3⁄4 cup all-purpose flour
            1⁄2 tsp black pepper
            Choice seasonings (like cayenne, etc)
            optional 12 oz. beer*

Combine flour and pepper in a large bowl.

Slowly pour in beer, whisking constantly until smooth.

Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer.

Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper.

Our fisherman of the week this week is Jamie Hayward, F/V Heidi Elisabeth of Portsmouth Harbor. He will be supplying the majority of our Pollock this week.  You can read all about Jamie on our Fishues blog here.  
 
 
Driving this week I crossed a grand benchmark in the history of NHCS.  We hit the 10,000 mile mark on our custom-refrigerated van we purchased nearly a year ago to the week on my way back from a delivery to Local Eatery in Laconia this past Wednesday.  Hard to believe our van has gone so many miles within our Granite State transporting our NH catch to those who care enough to support our fishermen and sustainable fisheries.  It doesn't feel like that long ago I first climbed into the van on my way to the Tilton Farmers' Market last July.  As you may note from the picture below, the van was a bit cleaner and tad more organized back then...but who's judging.  
 
 

 

I wanted to take a minute to feature all the wonderful restaurants who have joined our cooperative as part of our Restaurant Supported Fishery program.  Every week, we now offer the same fresh catch you have all been enjoying to our RSF restaurants who have made the pledge to support our local fisheries: Black Trumpet, Blue Mermaid, Book and Bar, Bridge Street Bistrot, Joinery, Local Eatery, Republic, Stages at One Washington, 7th Settlement, and even Dining at the Isle of Shoals Marine Laboratory.  You can find a full list of participating restaurants at our site here. Through their creative talents, they make our delicious local fish taste even better! It's been really exciting to see what new and exciting recipes each of these restaurants comes up with from week to week.  Here are some examples below:

Joinery, Newmarket

Bridge Street Bistro, Portsmouth

 

Portsmouth Book & Bar

  

That being said, please support these restaurants by eating there frequently. And when you do go, please let them know you support NHCS, whether a past member or present.  If there's a restaurant you have in mind that's not on our list who you think may be interested in participating in our RSF program, please send them our way.  We'd be happy to have them join our community of seafood lovers.  

 

In other news, for those of you who frequent the Portsmouth Farmers' Market, you may notice that we are no longer there.  Our board of directors collectively decided that it was not worth our efforts to participate each Saturday due to a lack in sales, although this is not entirely bad news.  Initially it was great to help get the word out, but as it turns out, the majority of the people who came by market and said hi, were already CSF members and therefore were not interested in buying additional fish.  As it turns out we already had a great deal of fans in the Seacoast area, and therefore Saturday markets are not necessary for the success of our cooperative.  And hey, I'll take a Saturday off; why not? Thank you for showing us such a strong level of support!   

Don't forget, you can still find us at the Exeter Farmers' Market on Thursdays from 2:15-6:00!

 

Last Thursday I was able to convince NHCS Executive Director, Josh, to man the Exeter booth for me at market while I made a surprise trip over to Manchester to say a long overdue "Hello," to our Manch CSF members.  I've missed seeing all of you each week.  It's was nice to see so many familiar faces.  

And maybe most importantly, I finally got to meet our trusty volunteer Bill Maki and his wife.  They have been volunteering each week to hand out our fish at the Manchester Farmers' Market.  We are so thankful for all their help this season.  Maybe when you see them this week you could give them an extra thanks for me for all their time and dedication.  They will be continuing to help with fish distribution next season until they head south for the winter at the end of September.  If anyone would like to volunteer to take their place at that time please let me know...    

Did anyone enjoy Damon Frampton's lobsters last week?  I know I did.  On my way home from work, I stopped and grabbed a few to enjoy with my family Friday night.  And boy, did we have quite the feast.  My grandmother could not stop "Oooing," and "Ahhing." I checked in with Damon Saturday, and as it turns out, I wasn't the only one who helped themselves to a lobster feast this past Friday.  Damon sold a record-breaking 211 pounds in the 3 hours he sold lobsters off his boat this past Friday.  Congrats Damon!  Maybe we can do even better this week...

Fridays: LOBSTER, 3:00-6:00, Portsmouth Harbor,

Damon Frampton's F/V Vivian Mae  

(Follow the signs, they'll point you in the right direction.)

 

If you are a stockholder within our cooperative, you should have received an online invitation this past weekend to our first Annual Stockholders Celebration on Sunday, August 31st at Four Tree Island in Portsmouth, NH.  This event will be open to stockholders only.  Information regarding the event can be found here.  If you would like to attend the event, but have not yet invested in NHCS feel free to do so on our online sign-up page now, or send us an email.  Additional information regarding what it means to become an owner of our cooperative can be found online here.  Help strengthen our cooperative!

 

Just so we are all on the same page, this is our last week of Season 1.  That means that next week there will be a break in fish distribution.  There will be no fish delivered next week! (With the exception of our RSF restaurant deliveries)  If you are owed a share of fish for missing week 8, you can look to receive that share the first week of Season 2, which begins August 11th.  It may be helpful to send me a reminder as week 1 pick-ups approach...

 

Looking to the future, this is our last newsletter of the Season. It's time to register for Season 2 of our CSF if you have not done so already.  If you have been enjoying the fish, and would like to continue receiving your fresh catch, please re-enroll online or send me an email telling me you would like to do so.  

Help us reach our goal of 600 members for the start of Season 2!

Share posts about our cooperative on Facebook, start an email chain within your office, connect with friends via Twitter, email us for copies of our fliers for you to share within your neighborhood or around town.  Organize a group of friends to sign-up so you each can take turn picking-up each other's shares.  We need your help, to spread the word about our community of seafood lovers!  We will be offering pick-ups in the following locations: Portsmouth, Dover, Durham, Exeter, Rollinsford, Manchester, Plymouth, Nashua, Concord, Laconia, Peterborough, Concord, and Canterbury.

 

Here’s a sample Facebook post:

Want to eat fresher fish, protect the ocean, and support NH fishermen and the local economy?  Join the https://www.facebook.com/NhCommunitySeafood Community Supported Fishery!  

 

Here’s a sample tweet for you to share:  

Eat fresher fish, support NH fishermen, and protect the ocean. Buy a weekly #CSF fish share from @NHCommunityFish   

 

Also, we will be sending out a survey later this week asking for your input as to how the season went for you.  Looking forward, we would appreciate your feedback, after all this cooperative is as much yours as it is ours.  We promise it won't take too much of your time...  

I'd like to thank you all for supporting us this past season.  It's been a pleasure writing to you each week, and we were thrilled to have so many people enjoying our NH fresh catch along with us.  We're hoping many of you will continue into next season.  

If you choose to take a break this next season, don't forget to consider joining us again for Season 3, our last 8-week season of the year to run from October 12th-December 7th.  Also, if you miss the start of Season 2, don't sweat it.  We will be accepting membership for the prorated season the first 2 weeks into the season, so be sure to check back if you don't make it for the start of Season 2.  

 

Thanks again for being a part of our cooperative this season!

If this was your first season, we hope you enjoyed it and look forward to continuing.  If this is your second, third, or fourth season (we know you're out there...) Thank You for your continued support!  We value your patronage.  

And maybe most importantly, we hope you enjoy this week's Atlantic Pollock!  

Cheers!

Sarah VanHorn

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 7/21/2014 9:59pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Ahoy CSF Members.

We are now entering our 7th week of our first 8-week long season of the year.  Registration for Season 2 is now open, so if you'd like to continue enjoying our NH fresh catch and supporting our local fishermen don't forget to sign-up.  You can do that here, or send me an email saying you would like to continue your membership.

This week we are doing our best to catch flounders for all CSF members, primarily Yellowtails, but we may also catch some American Plaice, which is also in the flounder family.  Just so everyone is aware, there is a slight possibility we will not be able to catch enough flounders for all so we may have to supplement our catch with additional species, such as Atlantic Cod or maybe White Hake.  Luckily they are both delicious substitutes, and it is a win-win either way.  Because flounder are a flat fish yielding thin fillets, when processing them, relative to our other species we offer, we get a very low yield from whole fish to fillet.  A typical yield for flounder is around 30% and therefore we have to catch a lot more fish to get enough fillets for everyone than we would for a fish such as say, cod.  Food for thought...

For those of you who missed out on the flounders the first week, they are a delicious mild, but sweet fish that are excellent for broiling, baking or sautéing.  Because they are so thin, they are rather delicate and can be difficult to fry or grill, and they are not great for chowders.  Here's a recipe recommended by one of our UNH interns Amanda Parks for Flounder Piccata.  Amanda is also working on an exciting new innovative Fish Finder App for phones.  She should be finished with that in the next month so stay tuned about that.  It's going to be great.  Flounder Piccata:  

 

                4 – 6 oz flounder filets
                2 springs rosemary, chopped
                2 T flour
                olive oil
                1/3 cup dry white wine (like pinot grigio)
                juice of one lemon
                Salt + Pepper to taste
                1 T capers, drained and chopped
                2 T butter

Season flour with salt and pepper. Dredge fish in flour.

Bring to medium-high heat.

Pour olive in a nonstick skillet with enough oil to coat the bottom.

Cook fish in hot pan about 1 1⁄2 minutes on each side or until it flakes easily.

Add wine, lemon juice, and capers to pan; cook for one minute.

Add butter and stir.
Remove fish and serve however you would like.

It goes wonderfully over a bed of rice and topped with the remaining sauce! 

 

In other news, did anyone get the chance to visit lobsterman Damon Frampton down at the Portsmouth Pier last Friday?  If you're looking to get some local lobsters Damon's your guy.  I know I plan on stopping by for some bugs this Friday, and you should too.  Damon will be selling live lobsters directly from his boat, every Friday from 3-6.  Spread the word!

 

Also, if you're looking for additional variety for your seafood bounty and are ever near the coast, the Anderson family of F/V Rimrack have been selling scallops off their boat in Rye Harbor, and are planning to do so again July 26th.  You can find out more information about their operation on their website: http://www.rimrackfish.com Or check out their Facebook page to find out about future landings.  Spread the love. Eat Fresh & Local.

 

Our first annual stockholder party is fast approaching.  Sunday, August 31 we will be holding a get-together at Four Tree Island in Portsmouth with fish, music, games, and giveaways, as well as taking names for our new consumer board member.  If you have purchased stock in NHCS either this season, or a previous season, you can expect to get an invitation to our stockholder party, later this week.  If you are interested in investing in NHCS, but have yet to do so, there is still time.  The option to buy one set of stock per a member is available on our sign-up page.  If you would like more information regarding what it means to be a stock-holder, please feel free to send us an email, or find out more information online here.  Help strengthen our cooperative and invest in New Hampshire Community Seafood.  
 
Looking ahead, next week is our last week of the first season.  If you would like to continue into the second season, don't forget to re-enroll online, or let me know and I can do it for you.  Just so we are all on the same page, there will be a gap week with no fish between the end of Season 1 and the start of Season 2 which begins August 11th.  That being said, if you are planning on putting a vacation hold on your last week of fish, you will not be able to receive your last week's share until the start of Season 2.  It's hard to believe our first season is almost over.  Time flies when you're eating good.  
 
 
I think that may have covered it all for now.  We hope everyone has a lovely week, and continues to enjoy the fresh fish.  
 
And don't forget to sign-up for SEASON 2!
 
Cheers!
Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 7/14/2014 3:54pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Week 6, Season 1

 

Ahoy CSF Members.

The fish of the week this week is not actually a fish at all, but rather a shark.  It's Shark Week in New Hampshire this week!!!

All CSF members this week will be receiving Dayboat Cape Shark, also known as Dogfish.  Cape Shark is our most abundant species available in our local waters and up until recently has been entirely shipped overseas to be used for fish and chips in England.  Though each of our fishermen land thousands of pounds of them daily, little to no market has been developed here in the United States.  Why aren't we utilizing this plentiful shark locally?  I am not sure, but as a community of seafood-lovers set-out to support our NH fishermen, we are determined to change local perceptions of this vastly abundant species. 


That being said, Cape Shark yields a tender white fillet, meatier than your typical white-flakey fish, but not quite as dense as say a swordfish fillet.  There will be no skin on your shark this week.  Many of our RSF chefs who work with Cape Shark like to soak the fillets in milk for 15-30 minutes before preparing it to help tenderize the meat, although it is not required.  You could also store it in the fridge this way, if you don't plan on using it right away.  Keep in mind Cape Shark has a shorter shelf-life than some of our other white-fish such as cod, so I would suggest cooking it the first 1-3 days, otherwise I would put it straight in the freezer until you are ready to prepare it.    

Cape Shark is most often prepared as fish and chips or a fried Po-Boy Sandwich.  Why not try Dogfish Head Beer-Battered Dogfish?  Cape Shark also holds up very well in a tomato-based Osco Busco style as suggested on our recipe page here, or try preparing Cape Shark kabobs on the grill as I had done last Summer featured at the end of my blogpost highlighting the overabundance of dogfish shark.  Find my post, Slightly Cloudy with a Chance of Dogshere.  When marinating your fresh catch, get creative; don't feel constrained to the marinades I share with you.  Maybe spice it up a bit and try a cajun twist, or go for a fresh, Summer taste and use herbs from your garden. Share your recipe ideas on our Facebook page.   

And while you're enjoying your delicious Dayboat Cape Shark harvested just 24 hours before by one of our NH commercial fishermen, feel extra good knowing we paid our boats $1.25 a pound for their catch opposed to the $0.16 market price they are currently receiving at the global auction.  Thank you for supporting us in giving our fishermen a little extra love this week!  And feel even better knowing that our community of seafood lovers as a whole has created a local market for over 1,200 pounds of Cape Shark this week.  Change must start somewhere.  Together we can create a local identity for this under-loved species.  

For your viewing pleasure I am going to include a film Brittany Debelis made several Summers ago, By/Catch featuring efforts to promote local Dogfish by offering it at a local restaurant, the Black Trumpet.  Keep in mind, this video was made while NHCS was just an inkling of an idea and I was still a student studying marine biology at the University of New Hampshire.  It's pretty amazing to look back on this and see what progress our community has  made.  Enjoy!

We have several fishermen to thank for our catch this week in order to best spread the love we are giving our guys with the fair wages they are not used to getting for their Cape Shark.  Ricky Anderson of Rye and Pete Lagerstrom of Hampton will be starting out our week's catch, followed by Jamie Hayward of Portsmouth Harbor mid-week, with Tommy Lyons of Hampton Harbor and Jon Drake of Rye to finish us off later in the week.  You can read all about our guys on my Fishues blog here.

 

Have you been enjoying the fish?  Great!

Hard to believe it, but with just 2 weeks remaining after this week's Cape Shark, registration for Season 2 is now open!  Season 2 will begin, Monday, August 11th after a week-long break at the conclusion of our first season of the year.  It will run another 8 weeks until October 4th.

Already stressing about the looming shortage of  fresh catch during the colder months I dare not speak of?  Fear not.  There will be a 3rd CSF season before our Winter break.  

That being said, feel free to sign-up online for Season 2!  If for whatever reason the website is giving you a hard time, please feel free to shoot me an email, and I can easily continue your account into our next season.  If you would like to sign-up, but are not quite ready to send in your payment, that is okay too.  You can either forward a payment via paypal closer to the start of the season, or mail in a check to: 1 Pierce Island Road, Portsmouth, NH 03801, at your earliest convenience.  

To minimize confusion, the pick-up schedule will be exactly the same this next season.  Same times and places, with the addition of a pick-up in Nashua on Tuesdays and Laconia on Wednesdays.  However, we need your help!  As a community, let's break this season's record-high membership.  I'd like to see our NH seafood community grow to over 600 members this next season.  With over 12 commercial fishermen fishing full-time this Summer, we have more than enough fresh fish to go around.  600+ members!  I think we can do it, but we are going to need help from all of you. 

Help us spread the word about existing pick-ups and new.  Call your friend in Nashua you've been meaning to catch-up with, and tell them all about the delicious fish you've been enjoying each week.  Or are you finding yourself scrolling aimlessly through your Facebook feed?  Make a difference and share a post about our cooperative with your friends.  Encourage your friends to share it with others.  

If you have any ideas of how we could better advertise in Laconia, Nashua, Peterborough, Concord, Canterbury or Dover, please shoot me an email.  We'd love to hear your input.  Want to help out and flier around your office, at your gym, or local library let me know.  I have posters I can forward you to share.

In other news, Maine ain't the only place with wicked fresh Lobstah!  NHCS board member and local lobsterman Damon Frampton now sells his lobster directly from his boat, Vivan Mae (named after his youngest of 4 daughters), ever Friday from 3-6 pm in Portsmouth Harbor.  Been craving some Summah Lobstah? Damon is your guy!  Not to mention Damon's lobsters come with a side of great conversation, no additional charge.  Stop by!  Oh, and don't forget to wave to me as you walk by my office window.  

Last Friday I had some visitors from a camp in Northern New Hampshire stop by the office to lend a hand.  You know those labeled bags your fish comes in (most of the time)?  Well until last Friday, I had been hand labeling 500+ of those bags a week. Thanks to our visitors, we were able to bust out a couple thousand bags in under an hour.  Very thankful for the help!  Enjoy those hand-stuck bags this week when you pick up your catch.  

Lastly, I would like to leave you with this beautifully-made, 10-minute, clip from a documentary in progress featuring New England's fishing industry.  It is titled, Fish & Men.  The password to watch the film is: cod.  I encourage all of you to watch it when you get the chance.  You might even recognize a few faces like NHCS executive director, Josh Wiersma.  It's a great reminder as to why we as, NH Community Seafood, are doing what we are doing.  And if you are feeling exceptionally moved and would like to contribute, I believe they are looking for additional funding to complete the film.  Information regarding that is shared at the end of the clip. I know I'd love to see this documentary in full, and I have a feeling I am not alone.  

 

That may be all for now.  As always, thanks for reading, and I hope  you all have an excellent week.  Feel free to shoot me an email with any questions, vacation holds, or feedback.  It's always great to hear from our CSF members.  Enjoy the Cape Shark!!!  

 

Cheers!

Sarah

  -------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 7/7/2014 3:46pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 5, SEASON 1

Ahoy Fish Lovers.

For our fifth week of the season, we will have my all time favorite: Acadian Redfish.  Redfish is a much smaller fish than many of our other groundfish we offer and therefore yields smaller fillets.  You will find that the skin will be left on your fish this week, but it will be scaled.  The skin itself is actually an orange red, hence the name Redfish.  This is one of our most excellent taco fish, so if you're looking to have a fiesta, this is your fish.  When cooking Redfish, I like to dredge the fish in a spicy panko coating and then pan fry the small fillets, and layer them in a taco with an aioli and summer slaw.  It's also a great recipe for those of you who are a bit more adventurous and like to do a Thai sort of dish with coconut milk and maybe some lemon grass.  Get creative.  There is no wrong way when it comes to fish this fresh.  Don't forget to share your ideas on our Facebook page.  

 

Our fisherman of the week this week is Tommy Lyons, Fishing Vessel, Marion J, of Hampton Harbor.  You can read all about him here on my Fishues blog, "NH Seacoast's Fish Issues."

Notes for the week.  

Dover and Durham members will have 2 pick-ups this week, one today, Monday, and another on Friday, to make up for their missed one last week due to the holiday.  After this week there will be 3 more pick-ups for the first season.  

Peterborough members:  Brookford farm will be running a bit behind on deliveries this week, so the fish on Friday will be arriving approximately one hour later than usual.  Please plan accordingly.  


Looking ahead, registration for Season 2 will be opening this Sunday, and will begin August 11th and will run another 8 weeks, closing October 4th.  We'd love for you all to join us for another great season.  

Much of our next season will look the same however we will be adding a few locations and possibly moving pick-up days around a bit.  Be sure to check the website out later this week for the official schedule.  

New next season we will be starting a pick-up in Laconia at one of our participating RSF restaurants, Local Eatery.  We are grateful to have them hosting this pick-up.  We also are hoping to add Nashua to our growing list of communities.  We'd appreciate your help in spreading the word.  Also, we are hoping to boost membership in Concord, Dover, Canterbury and Peterborough.  Please share information about our cooperative with friends, and if you have any ideas of how we could more effectively advertise in these areas please send us an email.  

That being said, we are open to suggestions and ideas for new pick-up towns and locations.  Amesbury, MA has also been mentioned as another possible location, so if you have friends in that area, please send them our way.  

Just a reminder!  Save the date.  August 31st will be our first annual stock holder CSF party at Four Tree Island in Portsmouth.  We'd love for you all to come.  We will have more information available about that in the coming weeks.

 

To wrap up this week's newsletter, I'd like to leave you with this excellent NPR feature titled, "The Great Fish Swap: How America is downgrading it's seafood supply."  If you are looking for a good read, I would also recommend Paul Greenberg's novel, "Four Fish."  It's a quick read and for all you fish aficionados out there, it will definitely leave you with some food for thought.   

 

Have a wonderful week!

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 6/30/2014 5:21pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

WEEK 4, SEASON 1

Hard to believe, but we are almost halfway through our first CSF season of the year.  Crazy!

This week we will have Monkfish Tail caught by one of the few fisherman I have not had the chance to fish with yet, Charles "Puggy" Felch aboard F/V Lady Victoria out of Seabrook Harbor. Therefore I am afraid I have no pictures of him or his boat this week to share.  My apologies.  Perhaps I will get the opportunity to get out on the water again soon.

Monkfish is a unique, slightly scary looking, deep-water angular fish of which the tail meat is harvested and the hollow heads are sold for bait to other fisheries.  For those of you unfamiliar with monkfish, it is one of our more unique fish due to the texture of the meat and has been growing in popularity throughout the local food scene.  It is often referred to as poor man's lobster and has the texture of a scallop.  It is a meatier fish and therefore holds up a lot better when cooking on the stove top or the grill.  Many people like to pair it with bacon and it is most commonly wrapped with it and grilled or baked.  My favorite way to cook it is to pan fry it in butter and then finish it in the oven.  Enjoy it with some delicious sides or have it over a salad.  If you're unsure of how to cook it, I would consider treating it like a scallop.  There are also lots of suggestions online.  Also, a lot of chefs who work with monkfish mention taking a knife and removing the thin film that can sometimes coat the tail meat which allows it to cook more evenly, however this is not a necessity.   

For some alternative recipe ideas, feel free to check out our recipe page.  I recall enjoying a delicious fried Monkfish bruschetta at the peak of Summer last year.  And don't forget to share your recipes and ideas with others.  We'd love to hear how you prepared your monkfish on our Facebook page.  Don't be afraid to get creative, after all preparation is half the fun.

 

Notes for this week:  Scheduling this will be a little different for some of our Friday CSF friends due to the holiday.  Peterborough CSF members will be picking up as per usual on Friday at Laurel Street.  If you are unable to make it, please let me know and I will place a hold on your account for this week.  Durham and Dover people will be picking up on Monday, July 7th for week 4 of fish rather than Friday at the same locations and times.  There will also be another pick-up that following Friday for Durham and Dover members week 5 pick-up, putting us right back on schedule.  

Just to reiterate for those who may be new to the program.  If you are unable to make it to pick-up one week, please give me several days notice via email and we can work out other arrangements.  We understand that life does happen and things come up, but it is easiest for us to accommodate you with appropriate notice, otherwise we can't promise that we can get you your week's share, but we will do our best to try.  That being said, any questions, or changes in pick-up days, locations, or amounts, please contact me via email.  That is the best way to guarantee we make the proper adjustments to your account.  I do not always get my phone messages in time, and verbal notes via our volunteers don't always make it back to headquarters either.  When in doubt, send me an email.  I'm more than happy to help you out.

If there are any last minute payments that need to be made, please contact me about paying those.  Mailing a check often works best.  Please send me an email if you are unsure if you have paid for this season as of yet.  We will figure it out.  

To our Portsmouth Members! There is a chance that we may be moving locations on Wednesdays in the next few weeks, but we will be sure to share information with you about that as it becomes available.  It appears combined with Heron Pond Farm's Portsmouth CSA, we have begun to outgrow our pick-up location and have been causing a bit of a headache for some of the surrounding families within the neighborhood.  That being said, we are looking for a new Wednesday Portsmouth host for both our CSF and the farm's CSA.  If you have any suggestions at all, we would love to hear them.  Our only real requirements are that we have some sort of shelter, and easy access for our members to get to us.  Until the move, please be extra respectful of the Portsmouth neighborhood, and park courteously.  Thank you for your support in making this happen.

In other news, SAVE THE DATE!  We're excited to announce our first-ever CSF stockholder party on Sunday, August 31st at Four Tree Island Park on Pierce Island in Portsmouth.  We will have more information regarding this lovely overdue gathering within the next week or so, but you can expect their will be lots of fish and great company, as well as possibly some live music, cook-offs, and fishy games for the whole family.  This event will be free admission for our CSF stockholder members and then we will have a limited supply of tickets available for CSF members.  We hope you can make it!  Also, we will be looking for a handful of volunteers to help organize this event, as well as volunteers for the day of.  Send em an email if this sounds like something you would be interested in doing.  

 

Many of you have begun to ask about the next season.  We are thrilled to hear that people are enjoying the fish so much so that they are anxious to enroll for the remaining 2 seasons.  Have no fear, we will alert you as to when it is that time.  We will be opening registration for Season 2 on Saturday, July 12th.  At that time you can either enroll on our website as you have before, or even easier, send me an email, or let me know in person that you would like to continue into the next season and I can arrange it for you.  We anticipate that much of the schedule will stay the same, but we are open to making improvements and adding new volunteer-based locations.  Also, we are really hoping to expand our member base in areas such as Concord, Nashua, and Canterbury.  We'd appreciate any help you can offer in doing so.  Connections are key!

In closing our 4th newsletter of the season, I would like to announce the start of our Restaurant Supported Fishery!  Local NH restaurants can now join in on the fun and flaunt the fresh and local seafood at their establishments.  Each week participating restaurants receive deliveries of the same delicious fish our members are enjoying.  We look forward to hearing all the different ways they prepare them, and hope to feature their different ideas in future newsletters.  Meanwhile, feel free to visit any of the participating restaurants and support them in supporting our local NH fisheries.  We are proud to have them as part of our cooperative!  A warm welcome goes out to Blue Mermaid, Black Trumpet, Bridge Street Bistrot, Book and Bar, Local Eatery, Joinery Restaurant, and 7th Settlement.  We hope to continue to watch this list grow.  Cheers!

 

I think that may be all for now.  

Hope everyone enjoys their holiday week!  

And don't forget to bring your coolers to your CSF pick-up.  It's going to be one scorcher of a week...

Stay Cool.

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 6/23/2014 6:39pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

WEEK 3, SEASON 2

Ahoy Fish Lovers!

For those of you who are new this week, thanks for joining!  For those of you who have been with us since the first week of the season, hope you are continuing to enjoy the fish.  It's been great to hear all your wonderful recipe ideas at pick-ups and through emails and our Facebook page.  Haven't found us on Facebook yet, you can find us here.  Don't forget to stop by our page and find out what's been going on with NHCS each day.

The fish of the week is King Whiting.  

For those of you who are joining us for a second season you may remember this CSF favorite.  Locally, it is vastly under appreciated, but that does not mean it's not delicious.  This is a smaller fish in comparison to last week's Pollock so you can expect multiple smaller fillets, however they are larger than week one's flounder fillets and hold up better too.  But because they are a smaller white, flakey fish, you can expect the skin to be left on this week's shares and I would recommend leaving it on when preparing your fish similar to how you would with salmon or trout; it helps keep the fillet in one piece.  

Therefore this isn't a good fish for chowder or deep frying, but it does excellent baked or pan fried.  If your not afraid of eating the skin, my favorite way is to heat a stove top pan nice and hot and then quick pan-fry it, getting the skin nice and crispy and eating it that way.  However if you'd rather peel the skin away once cooked, I would recommend baking it at 350 for approximately 10 minutes or so.  Try layering your fillets with different types of rubs, aiolis, or juicy vegetables.  Breadcrumbs are always a delicious topping as well.  And as with most fish, lemon is always delicious.  You may also find that this fish does lovely directly on the grill, just be sure to keep an eye on it as not to over-cook it.  

Ultimately, get creative!  There is no right or wrong when it comes to fresh fish.  It's going to taste delicious regardless.  

There is a slight chance that we may not be able to catch enough King Whiting for all 510 of our members this week, so at times there may also be an option of Gulf of Maine Cod, which I am sure most of you are familiar with.  Cod will be available on a first-come first-serve basis.  We will be unable to take requests ahead of time so if you have a preference please be sure to show up to pick-up early.  If you are retrieving your own shares out of coolers, the bags will be labeled with the different type of fish and will be mixed together within the different share types' coolers.

We have fishermen Tommy Lyons of Hampton Harbor and Ricky Anderson of Rye Harbor this week to thank for our fresh fish.  You can read about them on our Fishues blog here and here.   

      Tommy Lyons, F/V Marion J

Ricky Anderson, F/V Bridget Leigh

There was a bit of confusion with our Manchester pick-up this past week.  Thursday Manchester pick-ups from this point on will be from Brookford Farm's tent at the Manchester Farmers' Market on Concord Street at Victory Park from 3:00-6:00 pm.  They will no longer be at the parking lot at Brookside Church.  My apologies for not making that more clear.  If you were unable to locate your share this past week, please be sure to send me an email and I can make sure we have a double share waiting for you this week.  Also, we will be looking for volunteers to facilitate this pick-up each week.  Some of you have already contacted me and I plan on reaching out to you tomorrow some time.  If you too are interested, please feel free to send me an email.  The more the merrier.  

I also wanted to mention that the Durham pick-up on Fridays begins at 3:00 pm this season not 2:00.  Sorry to confuse people with that one, but it's been far too difficult for our processor to get everyone's shares ready for a 2:00 pick-up so we are going to have to count on 3:00 from now on. Sorry if this has thrown off anyone's schedules.  If so, please contact me and we can work something out.  Most days I will do my best to get there ahead of 3:00, but I can't guarantee that I will be able to do so each week.  If you feel like risking meeting me to pick-up earlier than the 3:00 pick-up that is up to you.  Thank you for your understanding.  

Which brings me to yet another update.  Last year, we worked with Seaport Fish of Rye as our processor, but due to the rapid growth within our fish-loving community, we have outgrown them and are now working with Tri-State Fish in Somersworth, NH.  They have been very helpful in getting this new season off the ground and we are thankful for them taking us on as partners.  For those of you who are unfamiliar with the term processor, these are the people who are filleting and bagging all our shares for us.  How it works is, once the boats come in each afternoon, their catch is offloaded and stored in one of our dealers facilities, either at Portsmouth Harbor or the Yankee Cooperative in Seabrook Harbor.  Our fish is then set aside and kept iced and in coolers at either of these facilities, until someone comes either later that night or early the next morning to bring the fish to Tri-State.  I then pick it up later that day, and separate and organize everyone's shares into the appropriate coolers and then transport the coolers to the appropriate locations to ensure everyone is able to receive their share each week.  Starting this season, we are transporting over 700 pounds of filleted fish each week to families all throughout the state.  It's pretty amazing when you think about it.  Thanks for helping us keep our New Hampshire catch in New Hampshire.  There's no other place I'd rather it be.  

Which brings me to this wonderful article that was posted in the New York Times titled, "Why Are We Importing Our Own Fish?".  If you have the chance, I'd love for you all to read it.  It's a great reminder as to why it's worth participating in a program such as NH Community Seafood, not that you needed the reminder.  Perhaps you can share it with a friend.  For me it was a great reminder as to why I run around like a crazy person driving coolers all throughout the state each week.  What's that?  You didn't think I looked crazy...that's good to know.   

    The first day we got the refrigerated van last July

Another great article for your reading pleasure was posted this week featuring a discussion with NHCS's Executive Director, Joshua Wiersma, discussing the struggles small fleet fishing boats are facing to survive.  If I haven't tired you out with talk about fish just yet, perhaps you'd like to take a look at this one too.  I can assure you it's worth your time.  It's called, "The Difference Between Market-Driven and Sustainable Seafood."

One last thing before I start to wrap up.  Just wanted to remind our Durham, Dover, and Peterborough CSF members, that there will be no pick-up as far as I know on Friday, July 4th.  Durham and Dover will be picking up on Monday, July 7th, same places and same times, and Peterborough has yet to be determined, but it is on my task list for tomorrow.  It will either also be on monday or it may stay as it stands now, on Friday.  For Durham and Dover members, if this alternate schedule does not work for you, please do not hesitate to let me know and we can work something out.  But please don't wait too long to let me know.  The sooner the better.  

Bait Fish

I guess that's all for now.  Thanks for bearing with me.  It's a pleasure having all of you join us for this first season, and we sincerely hope you continue to enjoy the fresh fish.  I know we do.  

Don't be a stranger.  Feel free to write with any suggestions, complaints, comments, ideas, the will to volunteer; we appreciate them all.  

Enjoy the King Whiting and have a wonderful week!

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 6/16/2014 6:41pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

WEEK 2, SEASON 1

Hope everyone enjoyed their flounder last week.  

This week we have Atlantic Pollock for everyone.  Atlantic Pollock is a tasty and abundant alternative to some of the more popular species such as cod and haddock.  It is a white flakey fish with a thicker fillet, but tends to be a bit darker in color than what you may be used to.  Because it is a thicker fillet, it holds up nicely on the grill (I suggest foil packets), or you can bake it, fry it, cook it on the stove top or use it in a chowder.  

One of my favorite things to do is make fish cakes.  I bake the fish in some milk with herbs until it's cooked all the way through, and then flake it into a bowl with some mashed potatoes an egg or two a little bit of bread crumbs and some fresh greens and citrus.  A pound of fish goes a long way with this recipe and therefore you end up with lots of leftovers which I like to freeze and pull out as I like.  And whoever said you can't have fish for breakfast? I love them with an egg fried over the top and some siracha aioli.  Delicious!  

Can't wait to hear how you all end up preparing it.  Please feel free to share your recipe ideas on our Facebook page.  Pictures are always great too!  Also, speaking of media outlets...have you found us on Twitter or Instagram and be sure to like us on Facebook.  Stay in the know, and follow what's going on with NHCS each week.  

 

Our fisherman of the week is Neal Pike of Sandi Lynn out of Seabrook Harbor.  You can read all about him here.  He is responsible for many of the flounders you all enjoyed last week, as well as the President of the Yankee Fishermen's Cooperative in Seabrook, an important component of our NH fishing community.  If you are ever in the area, you should stop by and check out their store-front market.  They have lots of NH fish to offer all year long.  

 

I have a few updates for everyone.  

For those of you who pick-up on Fridays, we will not be delivering fish on Friday, July 4th.  Instead we will have fish available for you on Monday, July 7th at the same place, same time-frame, except for Peterborough, there's a chance we may be able to get fish to you on Thursday, July 3rd.  We will be in touch about that.  If you'd like to arrange for alternative scheduling please remember to email me with your vacation holds, and information about when you would like your double shares.   

 

If you have yet to pay for your season of fish, please mail in your payment or log into paypal and make your payment that way.  We appreciate people trying to pay at your first pick-up, however it seems it may work out better for people to mail in checks than to try to pass payments along through outside sources.  

There may have been some confusion last week, seeing it was our first week of the season, and for many of you, your first pick-up ever.  Have no fear, things will get easier.  We are doing our best to simplify and eradicate pick-ups of such confusion.  

New this week, we now have 3 different sized bags for each of the different shares.  That way when you are picking up you don't have to second guess about if you are grabbing the proper share.  If you have a 2 lb. share, it will always be in the 2 lb. bag (1 gallon freezer bag), and so on.  We also have begun labeling our bags with our logo as well as the type of fish, so that might help make things clearer for people.  So take notice of what size bag you are grabbing this week, you will always be grabbing that size bag.  

If you are expecting a double share one week, please note the column next to your name that will say Double Box and take 2 of the shares that you would normally take.  For example if you are receiving a double share one week of your half share, you would be taking 2 of the one pound bags, not a full share or 2-pound bag.  Hope that makes sense.  Like I said, things will become clearer as we go.  

The Nashua pick-up was cancelled this season due to the lack of response in the area, but we are hoping to change that for next season.  We are going to continue to rally support and hopefully offer it again for Season 2.  If you still have yet to email me about transferring to a different pick-up, please do so this week.  We will do our best to accommodate your wishes.  Thank you for your understanding Nashua friends.  And don't forget, spread the word, and get your neighbors on board so we can make it happen for next time...

If you have friends that are still looking to sign-up for this season, send them to our website this week.  It will be our last week of registration, closing this coming Saturday evening until Season 2.  Registration for Season 2 will be opening half through this first season.  

Also, not sure what to do with your Saturday, come visit us at the Portsmouth Farmers' Market.  Stop by and say hello, or buy additional fish for those Saturday night dinner guests.  We will also have Portsmouth Lobster Ravioli available for purchase at market.  You can also find us at the Exeter Farmers' Market on Thursdays.  Don't be a stranger.  And send your friends over too; we can fill them in on all the great things going on.

That being said, we must be doing something right as our community of seafood lovers has grown to be over 500 members this season alone.  We are thrilled to see so many wonderful people stepping up and supporting our NH fishing industry.  Your support has not gone unnoticed.  We are excited to see what the future holds for our cooperative, however as our community grows, we are going to need more help from each of you.  The more volunteers we have hosting pick-ups and helping to distribute fish, the more members within our NH community we are able to serve.  

For example I'd like to highlight one of our Durham CSF members' efforts.  She has offered to host our Durham CSF pick-up accommodating over 70 Durham members.  Together we set up a refrigerator which we stock full of fish each Friday afternoon and members come and cross their name of the list as they are able, grab their share of fish out of the fridge and go on their way.  It's a pretty amazing system and we'd love to establish more like it.  

Have any ideas, or would like to facilitate a drop, please let us know.  We would like to establish one like this in Manchester, Nashua, and Dover possibly.  

And thanks to all of you who work to help us out.  You know who you are!

If you're thinking you'd like to volunteer, we're looking for some members to volunteer handing out fish in Manchester each Thursday.  Email if you're interested.  Also, we would like to host a CSF gathering and stockholder party in Portsmouth one weekend at the end of July, and are seeking members who would be interested in helping us organize it.  We're thinking cook-offs, live music, lots of fish and fun in the sun.  Got any ideas, give us a shout.  

CSF Members from a Peterborough gathering last November
 
In other news, I currently have some of my photos of our fishermen on exhibit at the Black Bean Cafe in Rollinsford, NH if you are ever in the area.  They will be there all throughout the month of June.  
 
And finally, if you have not heard, we will be launching our first ever Restaurant Supported Fishery or RSF program this coming week.  That essentially means that we are providing restaurants with the ability to become members of our community as well by signing up to receive weekly deliveries of our fish to serve in their establishments.  Looking for some new ideas and inspiration on how to prepare the different fish, visit our participating restaurants for ideas.  We are excited to see our NH fish being offered to NH diners.  Information about our growing list of participating restaurants can be found on our website here.  We are anticipating a total of 10 restaurants for the start of the RSF season next week. 

I think that may be all I have for now, although I am sure I am forgetting something.  Oh well, it will come to me.  

Wishing you all a wonderful week, and look forward to hearing how you enjoyed the fish.  

Cheers!

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 6/9/2014 10:53am by Josh Wiersma.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Good Day CSF Members.  

Thrilled to have you all join us for our first season of our second year as the Granite State's only Community Supported Fishery.  We had a great response from families all throughout the state this year and will be starting off the season with over 420 members strong!  It feels great to know so many people care about our fishermen as much as we do.  Thank you for your continued support.  

I want to share a bit of information with all of you, so we can all be on the same page this season about how everything is going to work out.  First things first, you can expect to get a newsletter from me every Monday morning, so you have an idea of what fish you will be receiving each week, as well as any changes in scheduling and so on.  I also will do my best to send a gentle reminder about your pick-up the day of.  We understand summer's can get chaotic.  

 

That being said, we will have Yellowtail Flounders for everyone this week!  We have several of our draggers targeting flounders, and we are anticipating catching enough Yellowtails for everyone.  For those of you unfamiliar with Yellowtails, they are in the flounder family and are therefore a flatfish.  Since they are a flatfish, you will find that you end up with several smaller fillets in each of your shares.  Beware, they cook faster than your typical white fish fillet because they are so thin.  They are a sweeter type of fish, and we would recommend lightly pan frying or baking them.  They go great over a salad.  They do not hold up well on the grill.  They are also really great to roll around a seafood stuffing or vegetables of some sort.  Asparagus is my favorite, or some garden fresh spinach.  We hope you enjoy them.  

 

Our fishermen of the week is Jamie Hayward of F/V Heidi Elisabeth and F/V Rolling Stone of Portsmouth Harbor.  I was fortunate enough to go fishing with him yesterday.  We left the docks at 3:30 in the morning and got back in around 7:00 in the evening.  Overall it was a successful day, and we saw a submarine which was pretty cool.  You can read a quick bio I wrote about him on my Fishues Blog here.  Also, we will be sharing some awesome new photos with you from time to time from Sara Forrest, an amazing photographer who moved to town recently from NYC.  She has taken interest in our cooperative and will be helping us out from time to time.  We're happy to have her around and she makes us look really cool.  Even some of our guys are surprised at how cool she makes them look, like in this photo of Jamie below.  Hope you enjoy her photos in addition to some of my own.  

 

 

We would like to publicly announce to all of you, our newest partnership with Brookford Farm of Canterbury.  They will be hosting many of our pick-ups further in state this year, enabling us to offer fresh fish to a much wider audience.  We currently only have a staff of 2 which often makes it difficult for us to be everywhere at once.  By working with Brookford we are able to finally make it to Concord, Canterbury, and Nashua, and more widely promote our local fishery.  We look forward to watching our community of seafood lovers continue to grow throughout the year.  That being said, I will not always be there to personally distribute shares each week, and will miss seeing so many familiar faces.  Sorry to disappoint; I sometimes wish I could be everywhere at once.  This means that if you ever have questions or concerns regarding your pick-ups or shares, please be sure to contact us either via phone or email.  Brookford employees are not responsible for anything other than giving out our shares.  

 

Below I'd like to share with you this Summer's schedule as it stands now.  Please take notice of any side notes with regard to your pick-up.  Also, when picking up your share, please make sure to cross your name off the pick-up list posted.  We also recommend bringing a cooler to help keep your shares at the proper temperature until you are able to get home. (Please note, if you signed up late Saturday night, June 7th, or later, you have enrolled in the prorated season and will not begin picking up until the following week beginning June 16th.)   

 

Monday:  Newsletter from Me!  Fish-of-the-Week

Tuesday:  

-  3:00-Dusk at Brandmoore Farm in Rollinsford.  Fish will be in a box in the walk-in.  Full, half, and quarter shares will be clearly labeled.  Please make sure to grab the right share.  

-  4:00-7:00 at Farmer Dave's in Dracut, MA.  Josh, our executive director will be manning this pick-up to start.  Ask him lots of questions about fisheries and policy.  He loves it!

-  3:00  Starting week 2 we will hopefully have set up a Nashua pick-up and will provide more information about it as it becomes available.  Thank you for your patience!  Everyone will be receiving double shares that first week to make up for missing this week.

Wednesday:

-   3:00-6:00 at 140 Orchard Street in Portsmouth.  It's in the barn of a white house in a residential neighborhood.  Please be courteous when parking and navigating through the area.  We are guests there.  Heron Pond Farm will also be distributing their CSA shares there.  We will also have Anthony, a local high-schooler volunteering this summer to help hand-out shares.  Be sure to give him a smile.

Thursday:  

-  2:15-6:00  Exeter Farmers' Market at Swasey Park.   I will be there every Thursday at our tent with your shares.  

-  3:00-7:00 Brookford Farm Store, Canterbury.  Your shares will be in their walk-in labeled and ready for you to pick-up.  Please don't forget to cross your name off the list.

-  4:00-5:30  Manchester, hosted by Brookford Farm.  This first week you will be picking up at the Brookside Church Parking Lot.  The following week, you will be picking up at Brookford Farm's tent at the Farmers' Market at Victory Park from 3:00-6:00.  If you are afraid it will be difficult to pick-up your share during such a short window this week, please let me know and we can hold your share for this week and you can get double the following week at the Manchester market.  Also please be sure to check your name off the list when picking up each week.  

-  3:00-6:00 Concord Plaza at 55 North Main Street.  Brookford Farm will also be hosting this pick-up so please be sure to look for them and their van.  Don't forget to check your name off the list.  

Friday:

-  3:00-6:00 39 Mill Pond Rd. Durham.  This pick-up is graciously being hosted by one of our own CSF members in her garage attached to her purple house.  We request that everyone be courteous when navigating through their neighborhood.  There will be a refrigerator with your shares and a pick-up list posted.  Please be sure to cross your name off the list each week.  Any issues with your shares, please contact us.  And if you see Kate or other members of the family, please be sure to give them a wave and tell them how much you appreciate them hosting us.  We really appreciate their help.  

-  3:00-6:00 Dover Health Foods & Cafe on Chestnut Street.  We will have coolers in the back of the store with your shares separated out.  Be sure to check your name off the list.  Also, feel free to shop around while there.  They have some great products.  Any issues with your share, do not bother their employees, contact us.

-  3:00-6:00 4 Laurel Street, Peterborough.  Most of you know the drill since you've joined us before.  Shares will be divided into separate coolers for this pick-up.  They will be in Sarah's families garage. Be respectful.  And if you see her and her family be sure to let them know how much you appreciate them hosting the pick-up.  

 

Wooooo!  I think that's all of them.  Glad we are all on the same page.  If you ever have any questions or comments regarding pick-up, please do not hesitate to call or write.  Again, don't forget to check your names off the pick-up lists and try to remember your coolers.  It's important to keep your shares at the proper temperatures to ensure the freshest fish.  

Those of you who have participated in our CSF previously, may notice our new packaging.  We have ditched the wax paper altogether and ordered freezer bags as well as NHCS labels.  This way we are able to cut-down on waste and streamline our distribution process.  Hope you enjoy our new labels as much as we do!  

I know this can be a busy time of year for everyone, so I just wanted to remind you all of our Vacation Hold Policy.  If you are ever going to be out of town, please give us 3 days notice and we can hold your share for that week, and double you up any other week that you would like.  We do not want you to miss out on your shares.  That being said we also know it's the time of year for visitors as well. If you are ever hosting additional guests, if you give us a week's notice, we can provide you with additional fish to pick-up with your share certain weeks.  We would just ask that you pay the difference when you pick-up.  It's always nice to share the love, especially when it's fish as fresh as this.  Keep us in the loop and we'll do our best to help you out!

For those friends of yours who fear they have missed the start of the season, tell them not to worry.  We will be accepting additional members for the next 2 weeks for a prorated season.  June 21st will be the last day to register for the season, but registration for Season 2 will be soon following.  We plan to hold 3 8-week seasons this year, bringing us right up until December.    

Sorry for such a long newsletter, but I think that may be all that I had for you this week.  Thanks to all of your for your continued support.  We look forward to getting this season rolling and are thrilled to have so many wonderful people joining us for another great Summer of the freshest fish our Seacoast has to offer.

 

Have a great week!  

And don't forget to pick-up your fish!

Sarah VanHorn

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 5/16/2014 6:21am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Dear Seafood Lover,

I’m excited to announce that registration for Season 1 of New Hampshire Community Seafood’s Community Supported Fishery (CSF) is now underway!

When you join the CSF, you get a share of the freshest, most delicious fish available in our waters. And you’re participating in a cooperative of fishermen and consumer who’ve joined together to protect the ocean, sustain New Hampshire’s fishing industry, and support the local economy. Thanks to the tremendous amount of community support we received last year, we decided to expand the number of pick-up sites to 9 this season.  We’re working with a new partner, Brookford Farm, to help distribute CSF shares in several of the locations. By combining our efforts, we’re reducing costs and using less fuel. We encourage you to check out Brookford Farm’s CSA offerings.

In other news, we’re excited to announce the launch of our new Restaurant Supported Fisheries program.  Whether or not you’re a CSF member, we encourage you to eat at the restaurants that belong to our RSF. Through their creative talents, they make our delicious local fish taste even better! We’ll also be selling fish by the pound every week at the Portsmouth and Exeter Farmers Markets from June 7th – November 1st .

We’ve got lots of exciting events planned for this year, including the UNH Kick-off party on a Saturday coming soon, our annual meeting and fish fry for shareholders at the end of July (CSF member must purchase a $100 share of stock to attend), and member potlucks.  Season 1 deliveries begin the week of June 9th and will run for 8 weeks through August 2nd. We’ll take a one week break from deliveries after Season 1 ends and then launch Season 2, from August 11th through October 5th.  Season 3 will begin on October 13th, after a one week break and will run through December 7th.  You may sign up for 1, 2, or all 3 seasons. Visit our website to register or learn more about the CSF.

Want to help out? We welcome volunteers to help organize pick-ups, distribute fish, or contribute other talents.

And please help us spread the word by Liking and promoting us on Facebook, or following and retweeting us on Twitter.

Here’s a sample Facebook post:

Want to eat fresher fish, protect the ocean, and support NH fishermen and the local economy?  Join the https://www.facebook.com/NhCommunitySeafood Community Supported Fishery!  

Here’s a sample tweet for you to share:  

Eat fresher fish, support NH fishermen, and protect the ocean. Buy a weekly #CSF fish share from @NHCommunityFish http://bit.ly/1mCXRIyThanks for your interest!




We look forward to you joining us for another great season!  

Thank you for your continued support.

 

Sarah & Josh


-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 12/12/2013 2:39pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Good Afternoon NHCS Community!

It's been a while since you've heard from me, so I thought I'd take the time to reach out to all of you and let you know what's been going on in the world of NH Community Seafood before we all part our ways for the Winter.  First and foremost I wanted to write and THANK everyone for your support throughout this past season, both returning members and new.  It was a long haul these past 6 months, and a bit of a scramble at times, but we have gained a tremendous amount of knowledge and are continuing to grow, and we owe it all to you.  We would not be the community we are without our loyal members within our beautiful state.  So Thank You!  




We have spent the last few weeks evaluating and planning for next Summer's CSF seasons, and I have to say, there's a lot of excitement and enthusiasm building.  We have lots of new ideas and can't wait to share them with all of you come May.  Now that we have a solid idea of how to successfully manage day-to-day operations, w
e are hoping to broaden our scope, enabling us to provide the freshest fish to more communities throughout the state.  That being said, we're going to need all of your help to rally the support we are going to need to make our expansions a success.  As of right now, with the proper demand, we are tentatively planning to inititate new CSF communities in the following towns: Rye, Exeter, Kensington, Keene, Concord, Canterbury, Laconia, Warner, Lebanon, Hanover, Wilton, Nashua, Loudon, and Berwick.  These are just ideas for now, but if any of you have any leads to helps us make these pick-ups a reality, please feel free to contact us.  We value any information we can get.  We're greatful we have such a strong community to help support us in our future endeavors.  


We are also going to be rolling out the 2014 seasons with a new Restaurant Supported Fishery (RSF).  This will mean restaurants throughout the state of New Hampshire will have the ability to join for an 8, 16, or 24 week season just as our CSF members would, but in larger quantities.  In some cases these participating restaurants will be utilized as a pick-up location for our other CSF members as well, allowing us to better work together.  If you know of any restaurants who may be interesting in participating, send them our way.  We will have registration available for RSF's online in early May, as will our CSF shares.  You'll hear from us when it is time.  


In other news, we have been at each of the Seacoast Winter Farmers' Markets which rotate between Rollinford and Exeter.  We will be at the Exeter High School this Saturday, December 14th from 10:00-2:00 if you feel like coming by.  I always love to see some familar faces.  We will have pollock, cod and white hake available for sale as well as T-shirts, note card sets featuring our local fishermen, and Gift Certificates!  Not sure what to get the cook in your family...why not a share of some of the freshest ingredients out there?  If you're interested in purchasing a gift certificate, feel free to email us and we'll be sure to get that in the mail for the hoidays. Be sure to check out Seacoast Eat Local's website here for the complete winter market schedule.


At our most recent board meeting we had lots to discuss, but most exciting of all, with the help of our fishermen board members, Neal Pike and Jamie Hayward, we were able to move forward with set prices for fish off the boat.  This is a tremendous step forward for NHCS.  Looking to next season, our fishermen will now be able to determine what species they would like to offer all of you each week based on changes in the auction prices from week to week, guaranteeing them the most return possible each day.  For example, if the auction price is low for cod one week, and our set price per pound for cod is better, then they are able to funnel their cod through the CSF that day, giving our fishermen a larger return.  Ultimately these set prices, allow fishermen to take back some control of their harvest.  It may be a small change, but it is a step in the right direction.  

                      Board Member: Jamie Hayward

                     (Who will be a first-time father by the end of the day!!!  

                                       Good thing he's not fishing...)


                   Board Member, Neal Pike with his son Neal



Our last day of Season 3, Josh and I were able to wander our way to Peterborough to meet with a group of our CSF members who we have been supplying with fresh fish for the past 3 seasons, but had never had the chance to meet in person.  All throughout the Summer we were able to supply this community organized community drop at one of our CSF members home in Peterbough, an hour and 40 minutes from our Portsmouth office.  It was so exciting to finally put faces to all the names and thank everyone for making this community drop a success.  Members like these give us help to motivate us to continue to reach out to distant land-locked communities hungry for the fresh stuff.  It was great to celebrate the end of the beginning with such a wonderful group of people.  Thank you Sarah Bay for having us!



Looking to next Summer, we are planning on hosting a CSF member's party June 14th at Four Tree Island right next to our office.  Save the date!  We'd love to see you there.   We will be looking for volunteers come Spring to help us coordinate the event.

   
I think that's all I got for now.  You may not hear from me for a while, but if you have any questions at all, please do not hesitate to ask.  I will be heading off on a grand winter adventure starting in Puerto Rico on January 5th where I will be working on my master diver training, but I can be reached by email, and will be checking in often. The open waters are calling me!  Don't worry, I'll be back in time for our second year of New Hampshire Community Seafood's CSF.



Wishing you all the best of holidays & a safe, healthy, joyous New Year!


Eat Fresher Fish.  Support Seacoast Fishermen.

 


CHEERS!


Sarah E. VanHorn


-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com


Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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