NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 11/24/2014 7:07pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Ahoy CSF Members.  

This week we will have Monkfish Tail for CSF members.  

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 tail meat and has been growing in popularity throughout the local food scene. It is often referred to as poor man's lobster and has a texture similar to that 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 when grilling or baking. 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.  A good trick is to start it in a cast iron skillet on the stove top and then you can throw the skillet either directly in the oven or on top the grill and preserve all those flavorful juices.  

If you're feeling unsure of how to cook your monkfish, I would consider treating it like a scallop. There are also lots of suggestions online.  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. Or try making a delicious stew for the holidays like one of our RSF restaurants, Book & Bar of Portsmouth did earlier this Summer.  Share your recipes and ideas with us on our Facebook page.  

Many of you have emailed me with your vacation holds for Thanksgiving week.  I have replied to the requests I have received thus far.  If you are not planning on picking up your share this week and have yet to send us an email, please do so soon.  For those of you who will not be picking up this week, we will have a double share for you next week, the last week of the season.  
 
Just so we are all on the same page, the Thanksgiving week schedule will go as follows, with Thursday pick-ups happening on Wednesday:
 
Tuesday: Normal schedule for Rollinsford, Dracut, and Nashua
Wednesday: Laconia (Normal Time), Canterbury (3-6), Manchester (3-6), Concord (12:30-2:30), Exeter (3-6), Warner
Friday: Normal Schedule for Peterborough, Durham, Dover, and Portsmouth
 
Please feel free to send us an email if you have any additional questions.  
 
                
This week's monkfish comes from fishermen Tim Daggett and his fishing vessel, Jennifer K landed in Portland, Maine.  Many of you are unfamiliar with this fisherman, because we have not sourced from him in the past, which leads me to my next topic of conversation.  As many of you may have heard, the National Marine Fisheries Service has effectively closed the Gulf of Maine to fishing until May.  This means that the fish this week and the next will be from our few boats who fish far enough offshore to avoid the management measures, fisherman such as Tim Daggett. As such, these closures will impact what we are able to offer for the rest of the season as well as throughout the winter at markets.
 
Needless to say it's been a rough season for our fishermen, and they are not in the best of spirits.  We are hoping things will improve by next May, that stocks will have rebuilt and that our NH fishermen may be able to continue to fish once again. We will be sure to keep you posted along the way.  May your thoughts go out to our guys.  
 
 
For those of you who are interested in learning more about what's going on within our local industry, please check out this informative podcast hosted by UNH Professor and Fisheries Extension Specialist at NH Sea Grant, Erik Chapman, Seacoast Fisheries Roundtable.  Check back weekly for the latest post.  I highly recommend taking a listen if you have the time.  
 
That may be all I have for this week.  Please enjoy your second to last week of fish for this last season of the year.  It has been great having all of you join us thus far.  Have a wonderful Thanksgiving with friends and family.
 
Cheers!
Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 11/20/2014 2:01pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hi Everyone.

I just wanted to take the time to write and fill everyone in on our Thanksgiving week schedule next week.  Pick-ups will continue as scheduled, with the exception of Thursday pick-ups which will take place on Wednesday instead of Thursday during the same time frame.  

 

That means Tuesday, Wednesday, and Friday deliveries will be completely normal.  However Exeter, Warner, Concord, Manchester, Canterbury, and Laconia will all take place on Wednesday at the normal time.  If there is any confusion about when you are supposed to be picking up please email us.  

If you are unable to pick up at all next week, please email us about a vacation hold if you have not done so already.  There are only 2 weeks remaining of this season, Thanksgiving week and the first week of December.  If you are unable to pick-up next week we will be sure to get you a double share the last week, Week 8 to get you all caught up. As you know this will be the last season of the year until next Summer.  

In other news, I am afraid we are going to have to cancel this year's Trout orders.  There was not a high enough demand this season for the aquaculture program to justify offering part of the trout harvest to us this year.  Hopefully we will be able to offer trout another season.  Sorry to disappoint.  My apologies. I hate to be the bearer of bad news.

 

Thank you all for making this third and final season of the year a great one.  

We hope you have a wonderful holiday week with friends and family.

Cheers!

Sarah 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 11/10/2014 8:40pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 5, Season 3

Ahoy CSF Members! 

This week we will have White Hake for all CSF members. For those of you who have not had hake before, it is a locally abundant species that has been growing in popularity. If you're a haddock lover, you are soon to also be a lover of white hake. It's a delicious white flakey fish that can be prepared any number of ways, although similar to haddock and cod, baked is often best and simplest way to enjoy a delicious fish fresh from the ocean just hours before.

Try out this recipe as suggested by NH Sea Grant and NHCS volunteer Amanda Parks.  Sometimes simple is best.

 

 

Don't forget to share your own delicious creations on our Facebook page or via Twitter @NHCommunityFish.  Or maybe you yourself are in search of some inspiration; our Facebook page may be a good place to look, and of course the internet is always a great source for new recipe ideas.  

 

Our Fisherman of the week this week is Geordie King.  Thank you Geordie for the delicious fish.  

Just a reminder, that Manchester will continue to be from 4-6 at the Brookside Church, Dracut pick-up will continue to be at the Brox Farm Stand on Broadway, and Nashua pick-up will be at the Unitarian Church on Lowell Street for the remainder of the season. Also the time shift for the Concord pick-up will remain the same; it will be from 12:30-2:30 for now on, and our volunteer Spencer will be there to help hand out the shares.    

Exeter members will continue to pick up at 9 Newfields Road just under a mile from the previous farmers market location.  It is a private residence where Brookford Farm distributes their CSA shares, and they also will be handing out our fish shares for us.  Please be respectful when to our hosts property when picking up.

 

 

 

 

This week we will begin taking orders for our UNH’s open-water, farm-raised Steelhead Trout to be delivered with your fish share the weeks 7 & 8 of this season. You can pick either one or both weeks depending on what you would like to do.  They are grown under the pier in Newcastle by the coastguard station where UNH has one of their marine labs.  Many of you had the opportunity to taste them last year, and I recall lots of high praises. The trout yield a delicious, pink fillet comparably to that of Salmon.  We will be offering them for $18 a pound filleted, or ~4 pound whole fish for $32, while they are still available.

Please send us an email if you are interested in reserving trout for the last 2 weeks of the season.  Include how much, fillet or whole, which week and your last name please when emailing your orders.  I will be sure to send out a newsletter with the orders I have received prior to deliveries.  

That being said, Thanksgiving week, pick-ups will continue as usual with the exception of Thursday, Thanksgiving day.  We will be moving that pick-up to another day that week.  We will have the Thanksgiving week schedule for you Monday, in next week's newsletter.  If you are unable to pick-up that week, please email me your vacation holds.  

 

In other news if you haven't visited the Ocenarium at Hampton Beach just yet, you should.  David Goethel's wife, Ellen, a marine biologist, is also very involved has founded Hampton Beach's only Oceanarium.  If you're looking for something fun and interactive to do with the kids this weekend, I would suggest making the trip.  It's right on Ocean Boulevard in Hampton.  Feel free to check out her website here.  I've take my younger brothers in the past, and they got a real kick out of it.  

 

Well thanks for reading. I think that may be all I've got to say for this week.  We hope everyone enjoys their White Hake this week.  

 

Cheers!

Sarah

 

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 11/3/2014 5:01pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 4, Season 3

 

Ahoy CSF Members.

Welcome to week 4 of our third CSF season!  

We hope everyone enjoyed the Cape Shark last week.  We received lots of rave reviews and enjoyed hearing everyone's different recipe ideas.  To see how other CSF members prepared their week's fish, be sure to visit our Facebook page.  And throw us a "Like," while you're there.    

This week we will have, my all time favorite...Acadian Redfish for all CSF members!    

 

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. Our processors do their best to pick-out all bones, but please be cautious of any little ones that may have been overlooked.  

 

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.  I recently breaded redfish fillets in a panko, coconut, red pepper mix and baked them for 15 minutes.  Absolutely delicious.  Get creative. There is no wrong way when it comes to fish this fresh.   

 

Our fisherman of the week is Geordie of F/V Brittany Lynn. Geordie will be supplying most of the redfish we will be offering this week.  Geordie has been an active member of our fishing fleet for much of his life.  Throughout the years he has participated in many collaborative research projects, boat surveying, offshore gillnetting, and is also currently a member of our fishing sector's board of directors.  Geordie is one of only 2 of our sector's fishermen who go's far enough offshore to catch redfish, white hake, and cusk--which helps give us a supply of these types of fish year round. He is actually a success story for groundfish fishermen in the sector. He didn't fish the first two years of the new sector because he had problems with his boat and several financial issues he was dealing with from fishing. Luckily he was just recently able to sell his old boat and has reinvested in a new boat, the Brittney Lynn.  

This past year he spent three months steaming south from where he'd bought it in Newfoundland--and got held up many times due to weather as he ventured down through rough areas of the grand Banks in the middle of winter. But he has finally got his boat to the Seacoast, and for the first year under sector management is now fishing full-time, and we are very happy he is.  Geordie also has a son who has been considering becoming a fisherman himself.  Think of Geordie while you enjoy your delicious redfish this week.

For those of you who have not sent in your payment for Season 3 just yet, please do so this week.  You can either mail in a check to 1 Pierce Island Road, Portsmouth, NH 03801, or send us a payment via PayPal to NHCommunitySeafood@gmail.com.  

If you have any questions regarding your payment, please do not hesitate to write.  

 

Any changes in pick-ups this past week will continue for the remainder of the season. That means Manchester will continue to be from 4-6 at the Brookside Church, Dracut pick-up will continue to be at the Brox Farm Stand on Broadway, and Nashua pick-up will be at the Unitarian Church on Lowell Street for the remainder of the season. Also there has been a slight shift in timing for the Concord pick-up; it will be from 12:30-2:30 for now on, and our volunteer Spencer will be there to help hand out the shares.    

 

Starting this week, Exeter members will be picking up at 9 Newfields Road just under a mile from the previous farmers market location.  It is a private residence where Brookford Farm distributes their CSA shares, and they also will be handing out our fish shares for us.  Please be respectful when to our hosts property when picking up.  

 

Also, starting next week we will begin taking orders for our UNH’s open-water, farm-raised Steelhead Trout to be delivered with your fish share the week of November 22nd. They are grown under the pier in Newcastle by the coastguard station where UNH has one of their marine labs.   Many of you had the opportunity to taste them last year, and I recall lots of high praises. The trout yield a delicious, pink fillet comparably to that of Salmon.  We will be offering them for $18 a pound filleted, or ~4 pound whole fish for $32, while they are still available. Please send us an email if you are interested in reserving trout for your Thanksgiving week.   

 

And speaking of Thanksgiving, we will be delivering fish that week with the exception of Thursday. We will be sure to share with you our Thanksgiving week schedule in next week’s newsletter. If you need to place any vacation holds for the holiday, feel free to email me with those as well.  

 

     

 

In other news, UNH Senior, and a NHCS volunteer Amanda Parks after many months of hard work has completed her new Local Fish Finder application for smart phones.  It is now available to the public for download on Google Play.  Check it out!  It is designed to help people in NH find the freshest seafood made available to them, a great help during the CSF off season when you have all depleted your frozen fish stocks at the peak of Winter.  Congratulations to Amanda for a job well done!  And don't forget to visit her app's Facebook page and throw her a like for all her efforts.    

I think that’s all I have for this week.  Thanks for reading. And we hope everyone enjoys their delicious Acadian Redfish this week.

Cheers!

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 10/27/2014 7:45pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 3, Season 3

Ahoy CSF Members!

We hope everyone enjoyed their Atlantic Pollock last week.  This week we will have our dayboat fishermen's Cape Shark, a delicious species that is nearly impossible to find in stores here in New England.  

Cape shark, also known as Dogfish, is our most abundant specie 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 within 1-3 days, otherwise I would freeze it 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; it's not too late in the year to pull out the grill. Is it ever really?!  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, Autumn taste and use herbs from your windowsill garden. 

 

Share your recipe ideas on our Facebook page.  If you haven't swung by our Facebook page just yet, please be sure to do so, and maybe throw us a "Like" while you're there.  Also be sure to follow our Twitter account for the latest season up-dates @NHCommunityFish.  You can also find us on Instagram at NH Community Seafood.  We are just that hip. 

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!

This week you have several fishermen to thank for your NH fresh catch: Jamie Hayward of Portsmouth Harbor, Tommy Lyons of Hampton Harbor, and Rick Anderson of Rye Harbor.  These 3 guys will specifically be fishing with our members in mind this week.  And please think of them as you enjoy your delicious Cape Shark this week.  And feel good about providing them an outlet in which to offer their under appreciated catch. 

 

 

Notes about this week!  Please take a quick look through them.  

Several of our pick-up locations will be changing slightly.  

Nashua will now be at 58 Lowell Street at the First Unitarian Church rather than the park on Tuesday from 3-6.  

Also, the pick-up in Dracut will no longer be at the barn at Farmer Daves, but will be changing locations along with their winter CSA to 1276 Broadway Street in Dracut, same day and time.  

Last week marked the last Manchester Market of the season.  Pick-ups will now be held with Brookford Farm's CSA distribution point at Brookside Church at 2013 Elm Street in Manchester, same day and time.  

The Concord pick-up time frame will be changing slightly from 12:30-2:30.  Brookford Farm will no longer be there on Thursdays anymore, but we will be sure to send a representative to help with distribution of our shares.

The Exeter pick-up location will be changing to 9 Newfields Road starting next week.  We will be sure to remind you as it gets closer to that time.  

Hard to believe the Summer Farmers' Market seasons are coming to a close. Where does the time go...

 

 

I've been investigating some Fishues of my own here, working in the Virgin Islands for the Winter.  I was fortunate enough to go fishing the other day with some good friends and reeled in some nice Mahi.  I wish I could include them in all of your CSF shares because they were delicious.  You can bet we had some tasty fish tacos with homemade guacamole with the local avocados.  Delish.  Trust me, I was thinking of all of you as I enjoyed them with my coworkers.  

 

That may be it for this week, but before I leave you I wanted to provide you with a quick tip. 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.  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.

 

Cheers!

Sarah

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 10/13/2014 1:21pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 1, Season 3

Ahoy CSF Members!

Welcome to our third and final season of the year. This week marks week 1 of 8 weeks of delicious NH caught fish. The fish of the week this week will be Atlantic Cod.  But first I'd like to share a little about ourselves for those of you who are new to NH Community Seafood. If you are a returning member, bare with me. And hey, maybe you’ll learn something new…

 

NH Community Seafood is organized as a multi-stakeholder cooperative, meaning we are collectively owned by both our stockholder consumers as well as our fishermen. Pretty cool concept, if I do say so myself. You can find more information about becoming a stockholder here. We pride ourselves on offering our NH caught fish right to you before its offered to anyone else, and strive to get you our fish within 24 hours of being landed. Pretty awesome right?!

 

 

So how it works. In the wee hours of the morning, before the sun is even up, our small fleet of 12 full-time commercial fishermen, both gill netters and draggers, head for open waters. They fish all day long, within sustainable regulations as set by the government, and then head for shore with their catch, whatever it may be. Their fish is landed at 1 of 4 of our state’s commercial fishing harbors in the afternoon, Portsmouth, Rye, Hampton or Seabrook, already iced and dressed. It is then offloaded and kept in a massive cooler at either our Portsmouth facility or the Yankee Fishermen’s Cooperative. Our fish is then picked up by a refrigerated truck on its return trip from the Global Boston Fish Auction back to its home at Tri-State Fish in Somersworth, NH. Tri-State is our processor. They unload our fish, store it overnight, and then begin filleting it first thing the next morning. The fillets are then separated into the appropriate share types for that day, and stored in totes full of ice. Our shares are set aside for us, until our most wonderful, newest employee, Emma Frampton stops on by with our sweet ride, the refrigerated Fishues van. She then divides the days shares up amongst the appropriate coolers packed with ice for each of our 14 different distribution points. From there the fish is brought directly to you.

 

 

And that folks, is how we get fish to you within 24 hours of offload. We hope you can taste the freshness and quality of our catch, as I’m sure any of our returning members can attest to. We apologize for ruining you for all other impostor seafood in advance.

 

As a cooperative, we also pride ourselves on exposing our members to each of the different species our fishermen catch on a daily basis. There’s more than haddock and cod in our New England waters. Here in NH we catch over 14 different types of fish, and over the course of this season we hope to give you a chance to try them all. That being said, don’t panic, they are all primarily white flakey fish and very easy to work with, and we won’t leave you hanging. Monday newsletters will always come with recipe ideas and pointers. We only ask that you embark upon this season of fresh fish with an open mind, some flexibility, and a willingness to expand your horizons. We won’t steer you wrong.

 

That being said, the fish this week is going to be the familiar hero, the Atlantic Cod.  Our fish this week will be provided by Tommy Lyons and Pete Lagerstrom of Hampton Harbor.

 

 

 

Now for some general housekeeping:

If you have yet to pay for your season, please do so this week by either mailing in a check or sending a payment via paypal to NHCommunitySeafood@gmail.com.  Checks can be made payable to, NH Community Seafood, and mailed to our office at: 1 Pierce Island Road, Portsmouth, NH 03801

Please do not leave any payments at pick-ups for we cannot guarantee they will make it back to headquarters. Once we receive your payments, we will enter them into the system on a weekly basis at which point you will receive a confirmation email with your payment details and account’s status.

The pick-up locations and times for this season are as stands on our Pick-Up page online. You can check the status of your pick-up here. However, I do have some notes about some of these pick-ups that I would like to share:

 

 

Tuesdays:

Brandmoore Farm (3-dusk) There will be coolers labeled with the different share types. We ask that people cross their name off the list and grab their appropriate share type. And maybe check out the farm store there too. They have an amazing selection of farm goodies.

Nashua (3-6 pm) Brookford members will be helping to distribute our CSF shares at Railroad Square Park until October 28th. On the 28th we will move for the season to the Unitarian Universalist Church at 58 Lowell Street. Mark your calendars! If the farm employees are busy with a customer you are more than welcome to cross your own name off the list and help yourself to your share from the appropriate cooler. Any questions regarding your share types etc. should be directed towards NHCS, not farm employees.

Dracut (4-7 pm) Pick-up will be at Farmer Dave's on Parker Road up until October 28th.  It will then move to Brox Farm Stand on Broadway Road for the remainder of the season. This pick-up will be a self serve system. Please check your name off on the list and grab your share out of the appropriate cooler. Any questions regarding your share types etc. should be directed towards NHCS, not farm employees.

 

 

Wednesdays:

Laconia (4-7 pm) The cooler will be outside the front door of the Laconia Local Eatery. Please check you name off the list and follow the directions on top the cooler to help locate your share. And maybe grab a quick bite to eat at the Eatery. Hey! You’re already there, right.

 

Thursdays:

Concord (11:30-2:30) Pick-up will be at Brookford Farm’s stand at the Capitol Plaza near the Soup Gallery just at 55 N. Main Street.

Warner (4-6 pm) Pick-up is at the Yankee Farmers Market on Route 103. Please check off your name, and follow the directions on top the cooler to help locate your share.

Exeter (2:15-6 pm) Pick-up will be at our NHCS tent at the Exeter Farmers Market at Swasey Park until the last market on October 30th. The remainder of the pick-ups will take place at a residential home at 9 Newfields Road where Brookford Farm distributes their winter CSA shares. It’s just a mile down the road from market.

Canterbury (3-6 pm) Check your name off the list, and read the directions on the top of the cooler to help you locate your share. And be sure to stock up on Brookford Farm goodies.

Manchester (3-6 pm) Pick-up will be at the Manchester Farmers’ Market alongside the Brookford Farm tent. Our wonderful volunteer Melody will be there to help you locate your share. At the end of the market season around the end of October, pick-up will move to a nearby location, TBD. It’s looking like it will be at Brookside Church on Elm Street, but we will let you know for sure soon enough…

 

Fridays:

Peterborough (3-6 pm) Shares can be found in coolers in the garage at 4 Laurel Street. Please respect to our host family. We are very thankful for their help in organizing this pick-up. Please only pick-up within the advised window of time, unless you have arranged alternative plans with Sarah and family. Check your name off the list, and grab your appropriate share.

Dover (3-6 pm) Shares can be found indoors, in the back of the Dover Health Food Store on Chestnut Street. Check your name off the list, and grab your appropriate share. Please take note that the store closes at 6:00 pm so make sure you are able to make it their on time otherwise you will miss out on your share.

Durham (2-6 pm) This is a self-serve pick-up. Shares can be found in the refrigerator by the garage at the top of the driveway. Please check your name off the list and grab your appropriate share type. Half shares will be on the shelves, quarter shares in the top drawer, and full shares in the bottom drawers. Please be respectful of our host family. And please do not park in their driveway. Be sure to pick-up during the allotted window of time. If you fail to pick-up your share, it will be moved to the freezer to be picked up the following Friday. Any neglected shares will be donated to the Dover Children’s Home.

Portsmouth (3-6 pm) Shares can be found at the Portsmouth Commercial Fish Pier on Pierce Island. Please be respectful while on facilities grounds and park courteously. We do not want to anger any of our beloved fishermen. Our wonderful volunteer Ballard and family will be there to help members locate their shares. For now the shares can be found in coolers on the pier, but we may move them closer to the building once it starts to get colder.

 

Phewww. I think I just covered them all. If I missed anything or you still have questions, please let me know.

 

 

Vacation Holds

If you can’t make it to your pick-up one week, you are more than welcome to put a hold on your share for the week and we will be sure to get you a double share the following week. We just ask that you provide us with 2 days notice. If you just flat out miss your share, send us an email. We understand things do come up. I can’t guarantee anything, but we will do our best to get you your missed share another time. We can usually work something out.

Also, we have the ability to temporarily switch your pick-up location for you. If one location works better for you one week, please let us know and we can arrange it. Send us a line.

Is everyone still with me?! Probably not. That’s alright, I understand; it’s a long email. I apologize. I’m just so excited to have you all join us for another great season. And that being said, it’s not too late to get your friends on board too. We’d appreciate it if everyone could send out a quick reminder to those who may be interested in enjoying our wicked fresh catch too. We will prorated seasons available for the next 2 weeks, and anyone is welcome to sign-up. Don’t let your neighbors, doctors, school teachers, and co-workers miss their chance.

 

A great way to share information about our wonderful community, as well as get any last minute tips or links to interesting articles, is on our Facebook page. Are we FB official yet? Stop by and give us a like, share our page with all your friends, or post pictures bragging about how delicious your CSF dinner was, make people drool. And don’t forget to find us on Twitter and Instagram too!  We are just that cool.

Have no idea what I’m talking about and rebel towards social media platforms? No worries, we still like you. We’ll be sure to keep you in the loop with our Monday newsletter. …But let’s just say you have a smartphone…you should download the new Local Fish Finder app designed by, UNH student and Sea Grant intern, Amanda Parks. It’s kind of a no brainer, just saying. It’s way cool.

Anyways, I could go on for days, as many of our returning members already know, but perhaps I should wrap it up for now. I promise next week’s newsletter won’t drag on quite so long and will perhaps be slightly more interesting. I guess I’ll let you be the judge of that. There’s just so many things about our awesome Seacoast fish world that I would love to share with you, like my blog, Fishues: NH Seacoast’s Fish Issues. There’s always next week I guess…

Feel good about eating fish this week. You deserve it and our fishermen deserve it more.  And if your catch is extra mind-blowing delicious, please be sure to share with us your secrets.

 

Eat Fresher Fish.

Support Seacoast Fishermen.

 

Cheers!

Sarah 




-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/29/2014 5:05pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Ahoy CSF Members!

This week will be our last week of Season 2.  

For Week 8 we will have Acadian Redfish for all CSF members.  

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. Our processors do their best to pick-out all bones, but please be cautious of any little ones that may have been overlooked.

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 fresh farm stand 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. I recently breaded redfish fillets in a panko, coconut, red pepper mix and baked them for 15 minutes. Absolutely delicious. Get creative. There is no wrong way when it comes to fish this fresh.

 

 

 

Just a reminder that this is our last week of the season!  

If you would like to continue to pick-up our NH fresh fish each week, please be sure to register for our third and final season of the year, if you have not done so already.  You can either register for Season 3 online at www.NHCommunitySeafood.com or you can send us an email asking to re-enroll you.  Payments can be made via paypal or feel free to mail in a check.

And once you register, don't forget to remind your friends to do the same.  Get your friends on board and then you can each take turns picking up each other's fish.  How convenient! 

Please take note that there will be a week-long break between seasons.  That means there will be NO fish next week.  Season 3 will start the week of October 13th.

 

 

 

Our fisherman of the week this week is Kurtis Lang of Portsmouth Harbor.  He is one of the youngest fisherman in our fleet and a great father to two beautiful daughters.  You can read all about Kurtis on my Fishues blog here.  Enjoy the following photos taken by volunteer photographer Sara Forrest.  

In other news, I'd like to give a quick shout out to our Durham CSF pick-up's host, Kate Politano & family for letting us use their house as a pick-up location this past year.  Kate has done a wonderful job coordinating each week's missed shares for the 60+ members that pick-up in Durham each week.  Any fish that has been left over the course of a season has been frozen and then then donated to the Dover Children's Home once a month for a feast of NH fish prepared by a group of volunteer mothers.  Thank you Kate for facilitating such a wonderful act of kindness.  

 

 

University of New Hampshire's Cooperative Extension came out with a great video this week featuring NH Sea Grant and their Brian E. Doyle Fellowship offered to undergraduate students at UNH each year, like I once was. It's wonderful opportunities like these that lead to organizations such as NH Community Seafood.  I am very thankful for the opportunities I had working as a Brian Doyle Fellow 3 Summers ago.  Please enjoy this short film put together by Brittany Debelis. You just may recognize some familiar faces...

 

I would like to take the time now to formally announce that we have hired a new employee to drive our fresh catch around the state for us each week.  I'd like to welcome Emma Frampton to our community of seafood lovers.  Some of you may recognize the name; that's right, she is the daughter of Portsmouth lobsterman Damon Frampton who many of you met down on the pier this past Summer on Friday evenings.  We are thrilled to have her onboard.  If you see Emma around, be sure to give her a welcoming wave, and let her know how much you appreciate her hard work.  Delivering fish to 600+ people each week is no easy task, I can assure you.

 

That being said, I'd like to also take this opportunity to let everyone know that this will be my last newsletter of the year.  It is with a slightly heavy heart that I say farewell to you all.  There is a time and season for everything in life, and it is now time for me to head out on my next adventure.  I am leaving in a few weeks Caribbean bound to continue my passion with the sea and take advantage of a new work opportunity to save money to expedite the payoff of my college loans.

Working with NH Community Seafood these past 2 years and with each of you as our dedicated customers and supporters has been a transformational experience and I thank you all for being a part of that.  I wish you all well in your own endeavors and as continuing champions of our NH fishermen and NH Community Seafood!

 

Warmest regards,

Sarah E. VanHorn

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/22/2014 11:10am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 7, SEASON 2

Ahoy CSF Members.

This week we will have White Hake for all CSF members.  For those of you who have not had hake before, it is a locally abundant species that has been growing in popularity.  If you're a haddock lover, you are soon to also be a lover of white hake.  It's a delicious white flakey fish that can be prepared any number of ways, although similar to haddock and cod, baked is often best and simplest way to enjoy a delicious fish fresh from the ocean just hours before.    

Try out this recipe as suggested by NH Sea Grant and NHCS volunteer Amanda Parks.  Sometimes simple is best.

 

 

Don't forget to share your own delicious creations on our Facebook page or via Twitter @NHCommunityFish.  Or maybe you yourself are in search of some inspiration; our Facebook page may be a good place to look, and of course the internet is always a great source for new recipe ideas.  

 

This week our fisherman of the week will be Rick Anderson of Rye Harbor aboard Bridget Leigh.  You can read all about Rick and his team on my Fishues blog here.  

 

Hard to believe, but next week will be our last week of Season 2 of our Community Supported Fishery.  Just so everyone's on the same page, there will be a week of no fish in between the start of Season 3 which will begin Monday, October 13th.  We hope you enjoy these last 2 weeks...so much so that the thought of no more fresh fish is agony.  Fear no more, registration for our third and final CSF season of the year is now available online.  

To register for Season 3 visit our website and register there, or feel free to send us an email and we will re-enroll and send you an invoice once we do.  You can the choose to pay via a check in the mail or submit a payment via paypal through our own website or the paypal website.  If you ever notice that your account says you owe a balance, but you are certain you have paid, please shoot me an email and I will look into it.  We want to make sure everyone's payments get entered in properly.  

Season 3 will look much of the same as Season 2 with all the same pick-up locations and time frames, and the same list of delicious fish types.  For those of you who pick-up at Farmers' Markets, don't worry, we will continue to get you your fresh fish at the close of market.  We are currently in the process of establishing alternative pick-up locations for the end of market.  

We would love for you to consider joining us for our final season of the year.  And please join us in watching our community grow.  This past season we reached a total of 600 members throughout all 14 of our pick-up locations.  With the help of our members we'd like to see this number grow.  

Can we do it???

We need your help.  Tell your neighbor, your parents, your friends that live an hour away.  Post information to Facebook or Twitter.  Send an email to people around your office. Put up fliers around your town, at your local market, church or community center.  We wouldn't be where we are today without your help.  It has been a tremendous experience watching our community grow from 250 to 600 this past year.  Let's keep it going.  Thank you in advance for your continued support!

 

In other news, UNH Senior, and a NHCS volunteer Amanda Parks after many months of hard work has completed her new Local Fish Finder application for smart phones.  It is now available to the public for download on Google Play.  Check it out!  It is designed to help people in NH find the freshest seafood made available to them, a great help during the CSF off season when you have all depleted your frozen fish stocks from the peak of Summer.  Congratulations to Amanda for a job well done!  And don't forget to  visit her app's Facebook page and throw her a like for all her efforts.  

Before I wrap up today's newsletter, I want to share with you a wonderful article featured on NOAA's website highlighting the locally caught seafood made available to those in the state of New Hampshire, "Marketing Locally Caught Seafood in New Hampshire."  We're pretty spoiled here in the Granite State, with so many wonderful sustainable options made available to us throughout the year.  We are proud to be a part of such a wonderful community.  Thank you to all of you that have made the choice to support our local industry.  We are doing big things here in New Hampshire.  Be proud!

 

Hope everyone enjoys their white hake this week and don't forget to sign-up for Season 3.

 

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 9/15/2014 4:29pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 6, Season 2

Ahoy CSF Members.

It may be hard to believe, but this week marks week 6 of Season 2 of our community supported fishery, with 2 weeks remaining of this season. This week we will have our fleet of 12 or so full-time commercial fishermen fishing for Atlantic Pollock.

 

Many of you are familiar with our NH fresh Pollock, and are aware of how easy it is to prepare, and how delicious it can taste. This fish tends to yield a meatier fillet and therefore is an extremely versatile fish that can be prepared in a number of ways: baked, grilled, fried, or any other creative ways people tend to use when cooking fish. Personally, I love using pollock to make fish cakes, that you can freeze and pull out and thaw to enjoy again and again. Flaking your cooked pollock with mashed potatoes forming it into cakes makes your delicious fish last that much longer. I like this Jamie Oliver recipe with a bit of a Peruvian twist, lots of red pepper, garlic, and citrus.

 

 

Atlantic Pollock has become an important fishery for our guys. With the drastic cuts in cod and haddock quotas in the past year, underutilized species such as pollock and hake provide additional markets essential to the survival of our small fishing fleet. Without alternative markets there would be little chance of their survival through such hard times. Therefore it is important for consumers like you to appreciate the local bounty our waters have to offer. Luckily it’s not too hard to do with fresh fish tasting so delicious. We hope you enjoy your Atlantic Pollock as much as we do.

 

Our fishermen of the week this week is Tommy Lyons of Hampton Harbor aboard the Marion J. Tommy is also our newest fishermen to our board of directors. Tommy had lead an interesting life. You can read all about Tommy on my Fishues blog here.

It’s hard to believe, but registration for our third and final season of the year will begin this coming weekend. Season 3 will run from October 13th to December 5th, and registration for that will begin Sunday, September 21st. Registration for the full 8-week season will be open until Sunday October 12th, at which point people can then register for the prorate season. We will be sure to send out email reminders to our entire mailing list when it becomes time for that. We hope you continue to enjoy our weekly fresh catch throughout the Fall. And don’t forget to let your friends know. They’re chance to join in on the fun is fast approaching. We’d hate for them to miss out. Thank you for your continued support.

 

In other news, I’d like to send out a quit thanks to Manchester volunteer Bill Maki and his wife. They graciously volunteered to hand out fish for the entirety of the past 2 seasons each Thursday from 3-6. They will be heading south for the winter and will be missed. We hope to see them again next year. And thank you to Melody Wyman for offering to take over for them this week through season 3. It’s wonderful people like this that make our community such a wonderful thing to be a part of. Be sure to give Melody an extra thanks for me Manchester CSF members when you see her this week.

 

Thank you to all of you who have been sharing your recipe ideas and prepared fish meals on our Facebook page. It has been great to see all the wonderful meals our members have been creating throughout the season. From what I can tell, it seems like everyone really enjoyed their monkfish this past week. Be sure to check our page again this week to see what kind of suggestions people share for your fresh catch. Also, stop by our Twitter feed for additional ideas. Keep them coming everybody. We really do love seeing what people come up with each week.

 

 

For those of you who are worried you missed your chance to enjoy a delicious lobster feast with your families this year, fear not. Damon Frampton will be selling lobster of his boat, Vivian Mae at the Portsmouth Pier again this Friday from 3:00-6:00 pm. For those of you unsure where the pier is, it can be found at 1 Pierce Island Road. Just follow the crowds down. Lobsters will be $4.99 a pound, cash only. And get this…Jonah Crabs too! Who said you needed to go all the way down south to enjoy some fresh crabs. This friday Damon will also be selling Jonah Crabs for $1.99 a pound. Stop by and get them while the offer still stands. If enough people come by for these local NH crabs, Damon will consider making it a regular thing. So if this is something you think you may be interested in before to show your support and come on down this Friday. Hope you enjoy!

 

I’m going to leave you this week to enjoy a great article featuring our Restaurant Supported Fishery program published in this week’s Seacoast Online, Cooperative Connects Consumers with Fresh-Caught Seafood. Thank you Minta Carlson for thinking of us. Perhaps you can share the article with your friends to encourage them to participate in our upcoming season.

 

Thanks again for your continued support.

 

Enjoy your NH caught Pollock!

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 9/8/2014 1:00pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Week 5, Season 2

Ahoy CSF Members!

This week we will have Monkfish Tail for CSF members.  There is a slight chance that we may have to include some Atlantic Pollock as well if our guys aren't able to catch enough for everyone this week.  Luckily both fish are equally delicious and fresh.  

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 tail meat and has been growing in popularity throughout the local food scene. It is often referred to as poor man's lobster and has a texture similar to that 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 when grilling or baking. 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.  A good trick is to start it in a cast iron skillet on the stove top and then you can throw the skillet either directly in the oven or on top the grill and preserve all those flavorful juices.  

If you're feeling unsure of how to cook your monkfish, I would consider treating it like a scallop. There are also lots of suggestions online.  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.

 

 

I would also suggest marinating it with garlic, dijon mustard, olive oil and paprika, wrapping it with bacon, and then skewering it with some summer fresh veggies.  Just because school's started, doesn't mean it's too late in the year for grilling.  We enjoyed some monkfish skewers at our stockholder bash a week back.  Chef Brendan Vesey of Joinery was kind enough to tend the charcoal grill, along with chef Stephen Mayaeux of Bridge Street Bistrot.  

 

 

 

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.

 

Our fisherman of the week this week is David Goethel of Hampton Harbor, aboard F/V Ellen Diane.  David is very involved within the local fishing community and has participated in many collaborative research projects throughout his fishing career and as well as having  served on the New England Fisheries Council in the past.  You can read all about David in my Fishues blog here.  

 

David Goethel's wife, Ellen, a marine biologist, is also very involved.  Some of you may recognize her as the founder of Hampton Beach's only Oceanarium open 7 days a week.  If you're looking for something fun and interactive to do with the kids, I would suggest making the trip.  It's right on Ocean Boulevard in Hampton.  Feel free to check out her website here.  I've take my younger brothers in the past, and they got a real kick out of it.  

 

 

In other news, all 14 of our pick-up locations have been running smoothly for the most part.  We did have a lot of no-shows in Portsmouth this week, which is unusual.  If you are unable to make it to pick-up one week, please let us know and we can arrange to hold your shares for that week.  

Also, some locations have expressed difficulty it locating the appropriate type of share within the coolers.  We understand your frustrations.  We will do our best this week to make the different types of shares easier to locate.  However we ask that when picking up your fish please be sure to read any notes or guidelines that may be listed at your pick-up site.  Please take a few seconds to slow down and read, so we are able to decrease the number of mistakes made each week.  Also, if you are having a friend pick-up for you, please fill them in on the procedure before hand and please encourage them to follow any additional guidelines at pick-up.  

There are quite a few members who have yet to pay for the second season.  If you are one of those people, or are confused about whether that may be you or not, please do not hesitate to contact us and we can get it sorted out.  

It's hard to believe, but Season 3 is fast approaching, with just 4 weeks remaining in this season.  Looking ahead, our next season will be the will be our last session of the year until next June.  We would love for you to join us again then.  Sign-ups for Season 3 will be made available online in the next week or so.  We will be sure to let you know when it is time to register for that.  Also, don't start fretting just yet, we are planning on participating in the Exeter and Rollinsford Winter Farmers' Market again this year.    

 

Many of you have expressed interest in NH scallops lately.  We most likely will not be offering them through the CSF this year, however I wanted to take the time to steer you in the right direction.  Fishing vessel Rimrack of Rye Harbor goes out scalloping often and takes orders from individuals each trip planned to reserve scallops.  They then let you know when the boat will be returning from a trip and you can meet them at the dock.  What better way to get fresh scallops.  And the best thing about scallops is they freeze better than most seafood and are almost just as good later in the year than the day you first brought them home.  Check out their website here, or visit their Facebook page for more information.  

 

And losbters!  Due to popular demand, lobsterman Damon Frampton has offered to continue to sell lobsters on Fridays past the end date he had initially set.  So come on down; Summer ain't over until it's over.  And even when it's over...Lobster season ain't.  Get your lobsters off the boat while you can for a great price of $4.99 a pound.  There ain't no better way!  Fridays from 3-6 pm, Portsmouth Harbor.  And maybe if you mention your a CSF member, he may sell you some crabs as well.  My grandmother was thrilled beyond belief with the bounty I brought home last Friday night.  It's the little things in life...  

Thanks Damon for keeping lobster fridays alive!

 

 

Hope everyone has been enjoying their fresh catch.  

Have a great 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

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