NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 11/5/2013 11:45am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Good Day CSF Members.


Just wanted to inform you of a great opportunity to hear a science talk on Ocean Fishing in Manchester tonight, November 5th at 5:30 pm at the Shaskeen Pub downtown.  I know I wish I could go; I have a fish drop.  But if you're free...Why not grab a beer and hear what some local experts have to say about the state of our fisheries.  What's it mean to eat sustainable seafood?  If any of you go, I expect notes, I'd love to hear what they have to say.  And while you're there introduce yourself to Erik Chapman, one of tonight's speakers; he is on NH Community Seafood's board of directors and love to meet you.  Really hope at least a few of you can make it.  You can read more about it here or a brief description of the details below.



Science on Tap
Tuesday, Nov. 5
5:30 p.m. to 9 p.m.


Peter Gustafson
603-669-0400
pete@see-sciencecenter.org
Website

 
What’s on the menu? Understanding the labels behind ‘sustainable seafood’
 
Unsustainable fishing is a key issue facing our oceans. Governments, non-profit organizations, members of the fishing industry, retailers and others are developing innovative ways to address the problems – but understanding ‘sustainable’ and ‘local’ labeling can be confusing. We’ll discuss certifications, eco-labels, evaluations and branding for sustainable seafood; and identify global and local initiatives, consumer education, marketing incentives and fishing method innovations. 

Presenters: 
Jill Swasey - Marine Scientist, MRAG Americas (www.mragamericas.com)
Erik Chapman, Commercial Fisheries Specialist, New Hampshire Sea Grant
Gabriela Bradt, Commercial Fisheries Specialist, NH Sea Grant.

Hope you can attend!


In other news, we started the week out with a mix of redfish and cusk for Dover and Durham members in addition to our lobster shares.  Looking towards the rest of the week, it's hard to say what to expect.  As it gets later into the season, there is a much slimmer variety of fish to work with.  Lately we have had a lot of cod, pollock and white hake being landed regularly, and it is safe to say these are always likely.  We will do our best to throw some other less common species in just to keep you all on your toes. We thank you for your flexibility in advance.  We are doing our best to offer scallops one more week of our CSF season.  We'll email all of you as information becomes available.  




It is currently Week 6 of Season 3, which means after this week, we will have 2 more pick-ups this season.  Looking to the winter months, we have locked down our winter farmers' market spot with the Seacaost markets starting November 23rd at the Wentworth Greenhouse in Rollinsford from 10-2 on Saturday.  You can look for us there.  There will be a market every Saturday during the month of December leading up to Christmans and will rotate between the Greenhouse and Exeter High School.  Hope to see some familiar faces.  


We will be offering gift cards for the holidays, as well as calendars of our fishermen, and sets of notecards, and our NHCS t-shirts.  Why not buy the cooks in your family a summer full of fresh fish?  It's the gift that keeps on giving.  We also will be accepting orders for Thanksgiving and our December Holidays.  Feel free to place orders at pick-up or via email.  

Many of you may have heard our CSF mentioned on NHPR in an article by Michael Samuels titled, "Learning to Love Dogfish."  If you missed it, you can listen to it here.  We also made an appearance on the NH Chronicle recently.  I had shared a faulty link with you all in the last newsletter, so I will repost it here if you are intersted in watching that.  




This friday I will be making a trip up to Port Clyde, Maine to meet with our friends at Port Clyde Fresh Catch, a CSF who was the first established in the country.  I plan on taking lots of pictures and will be sure to share them in a new Fishues post soon.  And since I'll be making my way north, why not make the most of a 3 day weekend and drive on up to Nova Scotia.  I'm hoping to make some great fish related discoveries along the way.  I've never been up that way, but have always dreamed of going.  I'm looking forward to it.  Hope all of you are able to take advantage of the holiday weekend, and if not, I'm sorry to have rubbed it in.  


Take Care! 

& See you soon!


Sarah

 

-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 10/28/2013 4:25pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 5, SEASON 3

Good Evening CSF Members.


We have a broad variety of fish to offer this week, and it's hard to say what fish we will have each day, but I will try and send out emails the night before letting people know what to expect.  Possibilities for the week:  Redfish, Cusk, Yellowtail Flounder and Haddock.  As the weather begins to cool, the waters become a bit rowdier than the summer calm, and not as many of our guys go out every day.  This slimming down of our fleet limits what we are able to offer.  We appreciate your flexibility conscientious fish consumers as the days cool down.  


Our fishermen of the week this week is Tommy Lyons of Hampton Harbor and his fishing vessel Marion J.  You can read about him on our Fishues blog here.  



 A lot's happened since my last newsletter.  For those of you with cable, you may have seen me, as well as UNH Slow Fish representative, Spencer Montgomery, and Black Trumpet Chef, Evan Mallet, on the NH Chronicle this past Friday.  The episode featured the Slow Fish Workshop which took place at UNH on September 29th.  If you missed it and would like to see it, you can watch that here.  


We recently finished a series of interviews with Michael Samuels, a freelance writer for NHPR who has been working on an article about our CSF.  He spoke with several of our Durham CSF members as well as with Josh and myself.  That should be broadcasted on the radio sometime soon.  We've had several false alarms with it's airing time, so stay tuned and direct your ears accordingly.  We'll try and let you know when it to expect to hear it.  


There have been some big changes at the Yankee Fishermen's Cooperative in Seabrook this past week.  For those of you who aren't familiar with Yankee, it is one of the only large-scale, working fishermen's cooperatives left in the state.  We work with them as well Heidi & Elisabeth at Portsmouth Harbor as our dealers of the fish for all the CSF's shares from our NH boats.  By law, you can only purchase fish once it has been acounted for by a registered dealer.  Both our dealers then deliver the fish to Seaport, where they process it and bag it for us to deliver to each of you at one of our 6 pick-ups.  


Big news at Yankee!  So now that we're all on the same page, fishermen Peter Kendall who recently decided to sell his boat due to all the drastic cuts within the fisheries has become the new operational manager of the Yankee Fishermen's Cooperative.  This is great news for Yankee to have someone as passionate and experienced with fisheries as Peter Kendall.  What better than to have an experienced fishermen managing a fish coop.  We are anxious to see the effect this exciting new change has on such a historical coop and greatly look forward to working with him in the future.  There are lots of great ideas being thrown around on how to revitalize our local fishing communitie's infrastructure.  Although it was said to see him sell his boat and turn in his permits, we are more than thrilled to have him continue to contribute to our fishing community.  Congratulations Pete!  You can read an article I wrote about him after fishing with him last summer on our Fishues blog here.  All around, great guy.   


In other news, many of our CSF members were able to enjoy some wonderful dayboat scallops from 2 different boats the past 2 weeks.  Since then, we've had many of you asking for more, and ways to place an order.  To answer your question we're not sure when we will be able to offer them again seeing as they are not landed every day, but we are definitely anticipating offering them one more week this season.  I will do my best to send out an email to everyone once I know when they will be landing more.  The last time they came in we were able to purchase a $1,000, 50 pound sack of scallops.  It was quite the site.  Not sure why I didn't get a picture of that.  Yum!  Scallops.  


Entering our 5th week of our 3rd season, we have since closed registration for this season, and have begun making plans for the winter.  Due to our tight staff of 2 soon to go down to 1 for the winter months while I take some time off, we will be limited to participating in 1 market and that will be the Seacoast markets which rotate between Rollinsford and Exeter, New Hampshire every 2 weeks.  I believe those begin the end of November.  I'll be sure to share that schedule once I have solidified it.  We will not be offering shares throughout the Winter, however we will be selling fillets of fish at market in pound quantities.  We are anticipating bringing 50 pounds to each market to sell, as long as there's fish available.  It's a great market, and we hope to see some familiar faces there.  


Looking to the next CSF season, that will be beginning next June with the start of the new fishing season.  We will most likely begin accepting registration for that sometime in May.  Hopefully those 6 months without fish will leave you hungry for more.  I'm really looking forward to going into our second year stronger than ever before.  It's great to finally have our feet on the ground.  Hopefully we can take our game to the next level for Summer 2014.  We hope you continue to be a part of it.  We couldn't do it without all of you.  


The holiday season is fast approaching, sorry to be the one to remind you, but we are hoping to be taking special orders for the holidays season.  We're thinking we'll set up a couple of different pick-up days, so our members our able to order some fresh seafood for your holiday gatherings.  We're still working out the logistics of that.  Would people want seafood for Thanksgiving?  Or are we crazy?  Not sure.  Let us know how you'd like NH Community Seafood be a part of your holdiays.  


I think that may be all for now.  I hope this newsletter finds you well, and that everyone has been enjoying their fresh catch.  


Cheers!


Sarah

-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 10/12/2013 8:36pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 3, SEASON 3


Happy Saturday CSF Members.  


We are entering our third week of our final 8-week season of the year.  If you are new to our community, thank you for joining; we are happy to have you.  Returning members, thank you for your continued support; it's been wonderful to see how you've all grown as conscientious fish consumers.    


This week CSF members will be receiving dayboat dogfish and scallops for those of you who have ordered them.  There has been some questionable weather predicted for the next few days, so there is a slight chance that scallops may be postponed until the following week.  Thank your for your understanding in advance.  We will be sure to have them as soon as they are available.  We will do our best to give everyone as much notice as we can as to when to expect them.


This week's fish will be supplied by several of our boats, one of them being Tommy Lyons fishing vessel, Marion J of Hampton Harbor.  You can read about our fishermen of the week here, on our Fishues blog.  




Dayboat dogfish.  Have you had it before?  


Dogfish are a family of shark that are beyond plentiful off our coast and offer a great variety to our CSF offerings.  They are most commonly shipped to Europe for England's infamous fish and chips and therefore vastly unseen in local fish markets.  Because they are a shark, dogfish have a meatier, white fillet and hold up great when fried, baked, or in a chowder.  Restaurants that serve it around town, suggest soaking it in milk for a minimum of 15 minutes before preparing it to help tenderize the meat.  Dogfish also holds up really well on the grill and takes a marinade nicely.  The possibilities are endless with this ocean floor predator.  Our fishermen take great care in harvesting our dogfish by immediately cutting, bleeding and brining them at sea.  We hope you enjoy it.  



In a response to a recent letter to the editor following Fishtival at Prescott Park this past year, there was a heated dialogue in regards the consumption of this overly abundant shark.  You can read CSF Co-Founder, Dr. Joshua Wiersma's response to the letter to the editor published in the local paper here.  For Ocean's Sake, Try Dayboat Dogfish.  


You may also enjoy the short video, Bycatch, made last summer by a UNH student, Brittany Debelis featuring my own work to promote Dayboat Dogfish in local restaraunts.  You can watch that here!




Did your friends miss the boat on signing up for their share of fresh fish?  It's not too late!  We will continue to accept new members for another 2 weeks so send them our way.  Thanks to all of you we have surpassed our goal of 200 members for our last season of the year.  Couldn't have done it without all of you.  


In other news, Summer market season has nearly come to a close, and each of our pick-ups have begun to move indoors in one form or another: breweries, barns, 
taquerias, community centers, food pantries.  Just goes to show you, communities come in all shapes and sizes.  Our Portsmouth pick-up is the largest it has ever been; happy to have so many of Heron Pond Farm's CSA members join our community.  Our pick-up in Peterborough has continued and motivate us to expand on our model of a Community Drop; their organization never fails to impress.  Dover CSF members continue to wow me with their puntuality and ability to remember their fish shares week after week, no offense to other pick-ups, but Dover's got it down.  Manchester continues to be the friendliest of places and Durham is more excited about fresh fish than ever before.  We look forward to finishing out our last season of the year with such a great group of people.  


Looking to the future, we will not be offering a 4th season this year afterall, due to the fact that there just won't be enough fish daily to supply our growing community.  We will however be attending the Seacoast Farmers' Markets every other Saturday in Rollinsford and Exeter where you will be able to stock up on fresh fish and stop by and say hello to Me and Josh!  You may also see our new intern, Jessie, a sophomore at UNH.  Many of you have had the opportunity to meet her already.  She's been a quick learner and we are happy to have her as part of our team.


We are planning to begin accepting membership for next Summer starting early May for the first season to begin the first week of June.  Be sure to check back in with us about that next Spring. 


Hate to break it to you, but the holiday season is fast approaching.  Looking to mix up your holiday feasts?  We are planning on offering several pre-order pick-up days throughout December and prior to Thanksgiving for any of you who like to include some fresh seafood in your holiday celebrations.  We'll be sure to offer more information about that as it becomes available.  We also will be offering gift certificates for the holidays for the loved one that seem to got it all.  Why not give them the gift that keeps on giving?  Boatloads of fresh fish throughout the Summer season.




We have contributed to several community events recently, and have donated fish to the Harvest Raiser at Old Fields Farm in South Berwick, Maine, to a farm to table dinner in Salem, as well as the Slow Fish Kick-Off campaign at UNH's new business school.  All great events, and we were happy to be a part of them.  The Slow Fish Kick-Off was indeed a great success, and will be televised on NH Chronicle in the near future.  We will be sure to share that once it is released.  We donated several, whole, underloved species to be broken down in a demonstration with a group of food-loving UNH students led by Black Trumpet Chef, Evan Mallet.  Once each of the fish were filleted, the students prepared different dishes featuring each of the species: Redfish, White Hake, Dayboat Dogfish, King Whiting, and Monkfish.  We are hoping to share film from the breaking down of the whole fish on our website soon for our Whole Fish members to utilize.  


We also were followed around by a NHPR reporter this past Tuesday.  A special on our CSF should be broadcasted in the near future.  We were expecting it to air last Thursday evening, but I think we got the time wrong.  We will be sure to post that as soon as it becomes available.  Thanks to those of you who took the time to interview with them and share your excitement in supporting our seacoast fishermen.  It's a tremendous help in promoting our community.  


For those of you wondering.  No I do not have a twin or a doppler, and yes, I may have been in a UNH commercial that has been airing recently on local television.  The things I am suckered into.  THIS IS MY CLASSROOM!  And you're all part of it.  This community supported fishery was just an inkling of an idea a year ago now, and here we are today, thriving as a community of Seafood Lovers.  Thanks for helping make my dream a reality.


   


I think that may be all for now.  


Hope you all have a most beautiful weekend and I look forward to seeing you all later this week.

 

CHEERS!


Sarah


-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/28/2013 6:11pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WHERE DOES YOUR FISH COME FROM?



It's that time again!


Time to sign-up for Season 3 of New Hampshire Community Seafood's Community Supported Fishery.  The new season will begin, Monday, September 30th, and run through November 22nd.  This season will be the last full 8 week season until next June when the new fishing season starts.

Click here to begin your renewal process. Or just copy and paste the link below into your browser:

http://nhcommunityseafood.com/members/types


Pick-up locations being offered this season are:

 

  • Dover
  • South Berwick
  • Durham
  • Portsmouth
  • Salem
  • Manchester
  • Wilton
  • Peterborough


We look forward to having you back this season.

Thank you for choosing to support our NH fishing Community.  


Your friends at New Hampshire Community Seafood


-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/25/2013 1:40pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Greetings New Hampshire Commmunity Seafood (NHCS) members and friends!


Its hard to believe that we are about to start our third 8 week season!  But believe it or not, the start of third season is just around the corner, scheduled to start Setember 30. 

When we embarked on this journey, we started out with a simple idea---to somehow get fresh fish from our local New Hampshire boats directly to your plate.  In doing so, we hoped that we would change the way consumers view their seafood. 

We have tried to highlight, and to provide you with a wide variety of abundant and sustainable fish stocks that our small fleet of "day boat" fishermen catch.   Most importantly, we have tried to make your experience as a member of NHCS rewarding, educational, and most importantly--delicious. 

We are not a seafood store.  Rather, we are a community of grass roots NH citizens, of seafood lovers, of slow food advocates, of food connisseurs, of socially responsible buisiness organizations, and collectively, we all serve as stewards of our precious marine resources.    

This is because NHCS is a different type of cooperative.  We are a multi-stakeholder cooperative, owned by both fishermen and consumers.  Which means we are owned by you! As such, we are solely dependent upon you and your continued patronage to promote and sustain this wonderful business for years to come.

We now have 47 consumer stock holders and 14 producer stock holders (fishermen), which is tremendous, but our goal is for every CSF member to also own a share of stock.  Why not?  Not only will this entitle you to a share of a dividend return at the end of the year, but it entitles you to directly influence and voice how our organization evolves over time, and hence how we go about managing our marine resources.

All stockholders will be receiving a packet of information in the mail this week that explains your rights and rolls as a stockholder, and maybe most importantly, provides you an invitation to our annual stockholder meeting (fish grill) this June 14th, which will be held at Four Tree Island right next to our office on Pierce Island, Portsmouth NH.




Four Tree Island, shown above, contains covered picnic tables, cooking facilities and public restrooms.   I'm already looking forward to it, and so are our fishermen.  

This annual stockholder party is intended for stockholders to mingle with one another, meet our fishermen, vote for a consumer representative on our board of directrors, and to generally have a good time and learn more about fish issues "Fishues" (a phrase coined by our own Sarah VanHorn to describe her blog--which is now linked to our CSF's home page).

If you are not a stockholder, you may purchase stock at anytime as long as you have also signed up for one of our first 3 seasons for the CSF.  There is really no risk in doing so, as you can redeem your $100 share at any time, you will gain much more insight and input into how our organization evolves, and you will be entitled to a dividend return based on your total patronage.  The more stockholders we have, the stronger our organizatoin becomes, and the greater chance that we will have excess revenue at years end to pay back to you! Its a win-win-win!  

But even if you are just interested in signing up for our third season, your support means everyting to us.  And based on your input to the latest survey that we sent to our members, we have made changes to Season 3 that are meant to make your membership in our organization more rich and rewarding.

Many of you said that you would like more information about your fish and about different ways to go about cooking it.  You also said that you'd like more insight into the entire supply chain from boat to plate, and that you might like to see some other species of seafood offered as choices throughout the season.


In regards to more information about your fish, we are working to develop beautiful fact sheet cards that will have details about the biology and habitiat of your fish, and also about popular recipes to try.  Although we have many recipes posted on our website, we thought it might be nice to give out take-home wallet size cards with each drop off to make our information dissemination more convenient for you.


In regards to having more insight into the supply chain and the process of procuring fish for you, I have recently joined the social media circus and will now be posting daily tweets and photos in an effort to show you how your fish gets to your plate from our boats.

I also wanted to highlight some of my other duties of managing our sectors--including updates about new federal fisheries rules and regulations, and information about policy advocacy and lobby work that I do. I will try to explain what it all means to you, what it means to our New Hampshire fishermen, and what you can do to help!

Finally, we are excited to be able to offer you a wide variety of fresh fish that we will conitinue to land throughout season 3.  In addition to some of the stocks that you are familiar with by now, we also plan to offer our locally grown Steelhead Trout.  This is a beautiful fish that is being farm raised in pens up here in Portsmouth by a group of our New Hampshire fishermen. 

Because this project was intiated by our local fishermen, all of the revenue goes back to the boats.  These efforts to diversify fishermen's efforts will probably be an important part of mainting an active fishing fleet in New Hampshire.  And I've been told that these Steelhead Trout are unbelievably delicious, and we are excited to offer them to you.

In addition, we will also be able to offer Jonah crab as an add on from week to week to your traditional groundfish share.  These crab are big, ridiculously delicious, and are landed up here in Portsmouth by one of our CSF member fishermen.  We can't wait to offer them to you and show you how to best prepare them.

So, as you see, there's a lot going on.  And we really want you to be a part of our third and possibly best season so far.  When we started this organization, now five months ago, we didn't know what to expect.  We knew we would have the freshest, largest variety of local fish available.  We knew that we would have great information and stories to share with you about our fishermen, and we knew that we truly believe in our mission and story. 

What we didn't know was how much we would rely on you to direct us, how engaged you would all be with our organization, and how much you all believed in our cause and shared our common vision!  You have all exceeded our expectations, and many of you have volunteered your time, energy and creativity to make our orgaization successful.  You are truly the engine that makes this ship sail, and we are asking for your help once again to sign up for Season 3 and to take ownership of this organization with us.  Together, the ocean's the limit!


Thank you,



Joshua         





        


   


   

  




-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/25/2013 10:43am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 8, SEASON 2


It's o-Fish-ial!  Season 2 is coming to a close.  For the remainder of the week, we plan on having pollock and monkfish, as well as lobster for those of you who have ordered them.  We tried for herring, but there have been some crazy winds this week, so a lot of our boats have stayed at the docks.  We also tried for more flounder for those who weren't able to get them last week, but our 2 draggers, F/V Sandi Lynn and F/V Ellen Diane, that catch the majority of our flounder have switched to bait fishing for the next couple of days since the increase in demand now that the tuna have been biting.  That being said we've been left to rely on our 7 + offshore gillnetters who have been catching plenty of monkfish and pollock to go around.  


Our fisherman of the week is Jamie Hayward, Fishing Vessel (F/V) Heidi Elisabeth of Portsmouth Harbor.  He's also a member of our board of directors and supplied today's fish for our CSF.  If you'd like to read more about him, check out his biography posted on my Fishues blog here.  




For those of you unfamiliar with monkfish, it is a thicker meatier fillet, since it is actually the tail end of the fish, and therefore typically needs to be cooked longer than our other white flakey fish.  When cooked properly, it is comparable to the consistancy of a scallop and is commonly named the poor man's lobster. The thick meaty fillet holds up great on the grill as well as in the frying pan, or feel free to bake it or broil it.  I often like to start it on the stove top, and finish it in the oven.  A classic favorite is to wrap the fillet in bacon and bake it, but then again, what isn't good wrapped in bacon?  Butter is always a tasty option as well, but not always the healthiest.  Oh well.  Not the most attractive fish, but boy are they delicious.  Let me know how you end up preparing your fish.



For those of you who would like to continue picking up NH fresh catch please be sure to re-enroll for Season 3 if you haven't done so already.  You can either sign-up in person at pick-up, or on our website's sign-up page.  And tell your friends!  Now's there chance to join our wonderful community.  This next season will run from September 30th-November 22nd.  This will be our last weekly, 8 week season of the year, until next June when the new the fishing year begins, so stock up while you still can.  After this next season we will be accepting orders for the holidays (fish for Thanksgiving maybe...), and will be at Saturday Farmers' Markets throughout the state from December to March.  We will keep you informed about that.  

    
There are a few changes to our next season's offering and pick-ups, but nothing too drastic.  For season 3 the pick-ups are as stands:

 

  • Mondays in Dover at 7th Settlement from 3:30-5:30 until October 14th. October 22nd they will switch to Tuesdays, same time frame.  Once the brewery is open, if you are unable to pick-up your fish on time, we will be able to leave it for you in the brewery's refridgerator labeled with your name.  So don't stress; your fish will be waiting.  
  • Tuesdays in Durham from 3-5 at the Waysmeet Center Food Pantry at 15 Mill Road.  Your fish will be wrapped and labeled with your name on it. Whatever fish doesn't get picked up each week, will be donated to the food pantry.  Jessie our new UNH intern will be there to help you.  Please welcome her into our community.  We will also be dropping any additional fish we have leftover each week frozen, to be donated to the food pantry.  We're looking forward to being able to help support such a great organization.  
  • Wednesday's in Portsmouth and Salem (starting on October 9th).  Portsmouth will be at the harbor from 3:30-6:00 until we move indoors somewhere in town with ample parking; we'll be sure to share more information about that as it becomes available.  We're hoping to pair our pick-up with Heron Pond Farm's Portsmouth CSA.  And Salem's pick-up will be at the Wednesday Farmers' Market at the Tuscan Market from 4:30-6:00 until the close of market at which point it will switch to Jane's Kitchen in Salem.  We will be in touch about those details as well.  Salem's first Wednesday pick-up will be October 9th.  
  • Thursdays in Manchester and Peterborough.  We will be in Manchester from 3:00-6:30 at the Farmers' Market until it closes in mid-October, at which point we will move indoors to Consuelo's Taqueria at 36 Amherst Street, just a short distance from the market (I have high hopes of improving my Spanish; I have my motives).  I'm under the impression there is free 15 minute parking available out front.  Thank you to the Delgadillo family, a CSF member, for allowing us to join them at their wonderful establishment.  Peterborough pick-up will continue as is at 4 Laurel Street and we will be in touch about coordinating drivers.  I believe we may have a daily Manchester commuter willing to drive each week.  
  • And Fridays off for Sarah (that's me)!  I'm not gonna lie this may have been intentional.  But have no fear, my time will not be wasted.  I will be taking this time to coordinate our winter schedule, as well improve upon our awesome CSF model we have established this Summer, and hopefully I will be back out fishing again on our boats; I've been missing the water. Our hope is to supply some bigger organizations throughout the winter to help cover our monthly costs while in-between seasons, i.e. hospitals, schools, and so on.  Suggestions and connections greatly appreciated.  Our goal is to come back next June full force, bigger and better than ever, and we hope to see you all again for another great Summer!  Oh, how I hate to see Summer go.  Thanks to all of you for making it a great one.
Wooohooo!  Now that I've laid all that out for you: Go sign-up for our last CSF season of the year.  Do it!  NOW.  Support Our Seacaost Fishermen & Eat Fresher Fish.  It's a no-brainer. And tell your friends to do the same. After all this is as much as your community, as it is ours.   

In other news.  Beware.  Josh has finally joined the cyberworld in full force and has learned the inner-workings of twitter as well as instagram.  Look for his posts on our Facebook page; they should be interesting.  Haha, in all seriousness, this is a great thing, because now we will more readily be able to share any changes in policy as well as the avialability of fish each week based on what boats are fishing.  Check out Josh's latest about our Porpoise deterrent pingers post here.  

This weekend there will be some great events going on at UNH for the kick-off of the new organization, UNH Slow Fish, a branch off of Slow Food.  The whole fish break down demo should be entertaining. A quick blurb about that event here:  

Slow Fish workshop at UNH
  • When: 10am to 2pm. Sunday, September 29th 
  • Where: Room G93, Peter T Paul college at UNH (10 Garrison Ave, Durham, NH 03824)
  • Why: The purpose of this workshop is to increase awareness of NH's 'underloved' species of fish amongst youth. This inspired-learning experience will give 16 students the opportunity to identify and showcase various species of fish that are being caught by NH fishermen. Starting from whole fish, students will learn how to filet and cook 'underloved' species of fish. This workshop also presents an opportunity for us to build resources for CSF members; filleting video footage will be captured to provide guidance for members with whole-fish shares and unique recipes will be gathered for each fish.

 

Also this Sunday, September 29th, which happens to be my mother's birthday (Happy Birthday Mum!) you can look for me at the Durham Community Church's Eco-Resource Fair, where I will be sharing information about our CSF from 11:00-1:30.  If you're in the neighboorhood, please feel free to stop by and say "Hello."


Last Wednesday we got to meet with members from a wonderful CSF down in the Carolina's, Walking Fish.  It was great to share ideas and hear about all the great things they are accomplishing down south.  We are hoping to adopt some of their wonderful ideas in the future.  We also got some great insight on how to offer some hard-shell crabs in a later season.  Be sure to look for those.   


As a reminder this is technically week 7 for Manchester folk, so you have 2 more pick-ups, this week and next's to make up for that missed week.  Don't worry, we have not forgotten.  We can help you get signed up for next season at your last pick-up if that makes it easier. 

I think that may be all for now, however I am sure I am forgetting something.  Thanks again to all of you for making this another great season.  It really was a pleasure having all of you as part of our fishing community.  And thanks for making my job so enjoyable each week; it was a pleasure getting to know all of you.  I hope to continue to see each and every one of you in the future.  And most importantly, thanks for coming out to show some support for our Seacoast Fishermen; now is more important than ever, and I know they really appreciated your support.  


Thank you!  


And we hope to see you again for another great season!  

Don't forget to sign-up!


Be Well.


Sarah

 

-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/16/2013 4:14pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

-----

WEEK 7, SEASON 2

This week we will have an array of flounders for both share options, as they are available:  Yellowtail Flounder, Grey Sole, and American Plaice.  Looking ahead, we anticipate Monkfish or Pollock for our final week of Season 2 with Herring for underdog members.  I am hoping to go herring fishing with fisherman Mike Anderson aboard his fishing vessel, Rimrack, one day this week, so I will be sure to share photos and information about how that goes once I get the chance.

Sign-ups for season 3 are now available on our website! 

http://nhcommunityseafood.com/members/types

Please be sure to share our site with your friends who have been waiting for a new season to join.  SHARE OPTIONS.  Many of our offerings are much of the same, however we did change up a few things.  We discontinued the underdog share due to a lack of variety as the fishing season progresses so we are now offering a groundfish share only consisting entirely of fillets in 2, 1, or ½ pound quantities.  We will continue to offer our whole fish share, but have offered some additional fish to the list of whole fish, many of them previously belong to the underdog category such as butterfish and red hake.  New this season we are offering a rotating whole fish and fillet share to make it easier for those who would like to receive whole fish, but feel as if a whole fish every week would be too difficult to work with.  Week one will start out with filleted fish for these members and the following week will be a whole fish share.  We also will continue to offer our lobster share, both full and half, this season with each lobster averaging at a 1-1 ¼ pounds. 

As far as PICK-UPS go, much of them will be the same.  Dover will still be on Mondays at the same location from 3:30-5:30.  Notice the slight shift in timing.  Wednesdays will be Portsmouth at the same time, but the location may change.  We are hoping to move indoors somewhere, possibly with Heron Pond Farm.  Thursdays will continue to be Manchester Farmers’ Market until the end of market season at which point we will move somewhere indoors, and we will continue with a community-drop in Peterborough.  We will continue to have a drop-off in Durham, but are hoping to redesign the pick-up options in hopes of extending the pick-up time making it easier for people to get to.  We would like to move Durham’s pick-up day to Monday, Tuesday, or a Wednesday.  We’ll be sure to share more information as this pick-up evolves.  We will continue to have fish available for Salem members on Sunday however at the start of season 3 it will be organized by CSF volunteers each week.  If that is something you would like to help with, please let us know.  

SCHEDULE.  The next season will begin September 30th and will run another 8 weeks until November 22nd.   This will be our last regular share of the season due to the decrease in amount of fish available this time of year.  However if you are still looking for a fresh fish hook-up we do plan on attending winter farmers’ markets on Saturdays throughout the state starting the first week in December.  We’ll be sure to let you know where to find us once we finalize our schedule. 


FISHTIVAL was a great success; thanks to all who were able to make it out and to my little brother Aiden for all his help.  We were able to sign-up a lot of new members and spread the word about our wonderful cause.  Also, for those of you who haven’t heard Saturday was the kick-off for a great campaign new to the United States having originated in Italy:  SLOW FISH.  Currently it is being run by students at the University of New Hampshire, with lots of a fishy activities planned for the next 2 weeks around campus and the Seacoast community.  I will post the link below for that in case you choose to participate in any of those.  NH Community Seafood looks forward to working with them in the future. 

SLOW FISH CAMPAIGN Here.


T-Shirts will be arriving tomorrow.  We have ordered 100 of them, 50 men's and 50 women's and they will be $20 each.  If we do not end up having the size you would like by the time you get the chance to buy one, please let us know and hopefully we can be sure to get the right size with our next order.  We weren't sure what to start with so hopefully this first batch of shirts goes all right.  


In other great news a student from UNH and CSF member has volunteered her time to create fact cards with recipes for each one of our species of fish to offer at pick-ups, as part of her senior Eco-Gastronomy project.  Thanks so much for offering your time Amanda Parks; we really appreciate it, and I know our CSF members will too!  I think that may be all for now.  I will leave you with this great blog post by Durham CSF member, James Bubar.  Thanks for sharing.  You can read his post about last week's redfish here:  http://t20r11.com/acadian-redfish/ 


Happy Monday and don't forget to sign-up for SEASON 3!


Sarah


-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/11/2013 12:30pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------


WEEK 6, SEASON 2


Good day CSF members.  


We are currently in week 6 of our second season and have 2 more weeks to go.  This week we started with White Hake for those members who didn't get it last week and today we will be switching to cod for the remainder of the week for groundfish members.  Underdog members thise week will be receiving either butterfish or cusk dependent on availablity.  Cusk is a close relative to cod and the butterfish are offered whole, great for the grill, to bake, or pan-fry.   




Looking to next week, we are anticipating flounders.  It has been a while since we've been able to offer them due to a lack of landings throughout the summertime, but as the weather begins to cool down, we should be seeing them more and more.  Our local waters have around 4 or 5 different varieties to offer, so hopefully with time, everyone will get the chance to try them all.  The joys of eating seasonally!


Thank you to Manchester members for your understanding in regards to the missed market last week.  My apologies if you did not receive word in time; we tried to send out an email as soon as we were aware.  Thursdays are our biggest delivery day, with over 100 members picking up, and it worked out that there was just not enough fresh fish to go around.  Only one of our full-time boats had ended up fishing the day before.  We will be sure to extend all of your seasons by one week, or you can ask to double up a week if you'd like.  The choice is yours.  That being said, we plan on seeing you all tomorrow at market!  


Fishtival is this Saturday, September 14th at noon in Prescott Park.  We'd love to see some CSF members in attendance.  It's especially a great event for kids.  There will be plenty of activities for them to engage in, one being Which Fish is This? a fishtival favorite.  We will also have fish cook-offs, vendors supplying tastings, music, demos, and fishing gear displays.  New Hampshire Community Seafood will be there in full force, hopefully with our new NHCS t-shirts which we finally ordered.  Hoping to have them for the weekend, but definitely by next tuesday at the latest.  Be sure to pick one up next week.  They're gonna go quick, and we only ordered 100 to start.  


Thank you so much to all of you who took the time to respond to our 2 part survey.  We were very pleased with the results.  Overall, everyone seemed proud to be a part of our community.  Shrimp and Scallops came out to be the most desirable add-ons to our offerings, and generally people had lots of great suggestions as to what they would like to see us improve and elaborate upon.  Some suggestions that stuck out:  more recipes available at pick-ups and online, a forum for which members could interact and communicate with each other, more notice on what fish people are receiving and what to expect, and overall better communication when a change in plans.  These are all great suggestions and something we will take to heart.  I have already begun establishing fact cards for each one of our fish to have available at pick-ups as well as access to on our website; hope to have these finished for the start of season 3.  We will continue looking in to ways we can improve.  Now that we have our initial foundation set since the inaugural season this past June, we will have more time to expand and improve our cooperative.  Thank you all for your patience and support along the way.  Hard to believe this is how we started out on June 10th:




Season 3 will be beginning September 30th.  I know, it is hard to believe.  We are currently in the process of redesigning next season's options and pick-ups.  Our offerings are pretty much all finished, however we are still in the process of working out some scheduling and location conflicts.  The weather will be getting cooler, so the goal is to move indoors if possible.  Maybe some of you could help with some suggestions or direction.  


  • We currently are at a loss as to where to have next season's Manchester pick-up due to the market coming to a close.  We would like it to be indoors if possible.  Maybe a farm, a member's garage, thrift store, restaurant, or a food coop.  
  • We also are looking for an indoor space in Durham, ideally somewhere where we could leave a everyone's fish labeled with their name on it, possibly in a refridgerator, to be picked up between set hours.  Maybe a UNH building, community center, or church?  If this is possible, we're thinking we might shift Durham's pick-up to a tuesday or wednesday. TBD.
  • We will continue to do a Peterborough drop, but are considering driving the fish there ourselves if we can get another 30 members or so by the start of next season in addition to our current members.  We're gonna need all of your help to spread the word about the CSF in your region.  
  • We will continue our Dover drop in the same location, even once the brewery opens, however we may shift the day to Tuesday and shorten the pick-up time slightly.  To be determined. 
  • Portsmouth Harbor pick-up will be moving somewhere indoors.  We are hoping to move in with Heron Pond Farm at a barn in Portsmouth, but we will let you know.  There will be no more Greenland pick-up at the close of this season, so if you'd like to continue to pick-up, it seems like Durham or Portsmouth would be your best bet.
  • Salem pick-up is to be determined.  At the end of this season, we would like to turn this pick-up into a community drop like we do currently with our Peterborough members.  Does anyone have a space they would be willing to offer up for 20 or so Salem members to pick up fish one day a week?   


We appreciate all of your leads and suggestions.  Registration for the upcoming season will be made available this coming Saturday in time for Fishtival.  We'd love to have you join us for another season.  Also, if you have any friends in other regions of the state that would like to begin receiving fresh fish, have them get in touch with us and maybe we can work something out.  


Looking to the future, this third season may be our last weekly season until the start of the new fishing year at the beginning of June '14 at which point we will be starting back up again in full force.  That being said we plan on attending winter farmers' markets each week and are in the process of applying for those now.  Those will be starting up around Thanksgiving time.  We will be sure to share where we will be each week throughout the winter so you can come and stock up on fresh fish as need be.




I guess that's all for now.  Thanks for reading and I look forward to seeing you all in the next week.


Enjoy this last bit of Summer!


Sarah 


-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/4/2013 4:18pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

-----

WEEK 5, SEASON 2

 

We started out the week with Redfish for those groundfish members who hadn’t had the chance to try it just yet.  Today, Wednesday, for Portsmouth pick-up, we switched over to a choice of White Hake or King Whiting, which will continue to be groundfish members’ choice for the rest of the week.  Underdog members this week will be receiving Red Hake, which we are providing gutted, scaled, and head off.  Because it is in the hake family it is very similar in texture and taste to the White Hake, but since it is a smaller fish we are serving them whole (semi).  The Red Hake would be really great on the grill or baked whole as is.  You could try and fillet them yourself, but it may be easier to cook them the way they are and then the meat should flake right off the bone. 

 

I have posted a new Fishue on fisherman Peter Lagerstrom, Fishing Vessel Miss Maura of Hampton Harbor.  You can read all about him here. 


 

Season 3 is fast approaching and we would like to remodel it slightly with all of your feedback in mind.  We are currently in the process of designing a survey to email to all of you.  You can expect to see that in the next 3 days or so; I will title the email CSF Survey.  We would really appreciate people taking the time to fill it out.  It shouldn’t be more than 15 minutes of your time.  Thanks in advance!

 

Registration for Season 2 has been officially closed while we redesign our season options for next season to start, Monday, September 30th.  Registration for this next season will be made available by Friday, September 13th, the day before Fishtival.  This will give everyone 2 weeks to re-enroll and help spread the word about our upcoming season.  We also will be accepting rolling enrollment at a prorated rate for new and returning members the first 4 weeks of our next season.  Summer market season will be coming to a close here soon with end of this season, so be aware that there will be some shifts in times and location for next season.  We hope these adjustments do not throw anyone off too much.  Also, we are open to suggestions for next season in terms of location, days, and times, so please don’t be afraid to speak up. 

 

Fishtival September 14th, 12:00-4:00 at Prescott Park.  Be There!  The annual Fish & Lobster Festival is going to be one week from this Saturday.  Pencil it in.  We’d love to see you there.  We’re trying to order t-shirts as well in time for the event so if you plan on going maybe we could get you a nice new NHCS t-shirt fresh of the press to sport the day of the festival.  We’ll let you know when those become available. 



 

NHCS has lots of new ideas and products we would like to incorporate into the CSF over time, lots due to many thanks from members’ input, Gift Certificates being one of them.  If you’d like to give the gift that keeps on giving, let us know and we can get you a gift certificate of your choice to give to family or friends.  We also are continuing to look into offering other products like frozen fish stocks, chowders and fish cakes.  We’ll share more information on that as it becomes available. 

 

I think that may be all for now.  I’d like to leave you all with my new favorite summertime recipe for ceviche.  For this recipe you can use any one of our white flakey fish, including the white hake and redfish people received this week.  The fresher the fish the better for homemade ceviche. 

 

            1 lb. of white fish

            4-6 lemons or limes or both

            1 red onion

            Bunch of cilantro

            1 cantaloupe

            Spices of your choice

 

Dice your raw fish and place it into a bowl.  Squeeze enough lemon and/or lime juice to mostly cover the fish.  Cover and place in the fridge for a minimum of 3 hours and a maximum of 12 hours.  4 hours is an ideal amount of time to allow the citrus to “cook” the fish.  Remove the bowl from the fridge and drain off any excess liquid.  Allowing the fish to soak in citrus helps to extract any impurities from the fish.  Next add chopped onion, cantaloupe and cilantro to your bowl of diced fish.  Squeeze the juice of one lime or lemon over top the mixture and stir all together.  Sprinkle with a dash of salt and a bit of pepper and whatever spices you see fit from your cabinet reserves.  I used chili powder, a dash of cayenne, and paprika.  And Voila!  You’re done.  Serve with chips, crackers, or a toasted baguette.  Avocado is always a nice accompaniment to a wonderfully fresh ceviche.  Enjoy!  

 


Sarah

 

-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 8/29/2013 10:30am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------


WEEK 4, SEASON 2


Members this week received monkfish and cod for the groundfish share and dayboat dogfish for our underdog share.  This week was also a lobster week for those who signed up.  Why not take advantage of living on the seacoast and eat lobster every week?  Most of our whole fish members received whole kink whiting this week, and believe they will continue to do so.  


Also this week, we will continue to have lobster ravioli from Portsmouth Lobster Company.  Lobsterman Damon Frampton was kind enough to deliver another batch.  Also, I have made 8 packs of notecards with pictures I had taken on our NH commercial fishermen's boats last summer.  Those will be available for purchase at pick-ups while supplies last, $12 a pack.  I am also in the process of ordering T-shirts, FINALLY!  Who knew it could be such an involved process: color choices, logo placement, size destribution, the quality of the cotton.  Yikes.  Decisions, decisions.  Hope to have those available for purchase at pick-ups soon.  It's about time.  


I know it's hard to believe but we are already half way through our second season.  4 weeks down, and 4 more to go.  If you have any friends who are looking to join our CSF, this week is their last week to do so.  Sunday will be the last day to register, until the start of Season 3 at the end of September.  A lot of you have been asking, will there be fresh fish in the winter?  The answer, yes, we will be operating through the winter as long as our fishermen are catching enough fish to supply the CSF.  So if you're looking to eat the fresh stuff all year round, have no fear; we will work something out.  


With the close of registration for season 2 we begin looking ahead to season 3.  Because the farmers' market season will be coming to an end, we will have to consider redesigning our schedule quite a bit, we plan on continually delivering to the Manchester, Salem, Peterborough and Seacoast area in one form or another, so don't worry.  The only thing is the day and time frame may shift slightly.  We hope it doesn't through anyone off so much that they aren't able to participate, in which case we may be able to work something out.  


That being said, we want your input, and therefore we are currently working on developing a brief survey via an onlone program called Survey Monkey to help us organize our thoughts for the upcoming season.  I hope to send that out in the next week or so, and would really appreciate everyone taking the time to sit down and fill it out.  It shouldn't take more than 10 minutes of your time.  That way we can redesign certain aspects of our next season, with you, the consumer in mind.  


I'm currently in the process of writing a new fishue for my blog, Fishues: NH Seacoast's Fish Issues.  I have long been putting off continuing work on my blog and am hoping to get back on it.  Feel free to subscribe to it, if you would like to get notifications when new articles are published.  I hope to have an article about Hampton Fishermen, Peter Lagertstrom by the end of the weekend.  I'll be sure to share it once I have.  


 Don't let him fool you.  He is not as serious as he looks...


In attempt to keep this newsletter short this week, I am going to end here with a quick plug for FISHTIVAL!  September 14th, 12-4 will be the NH Fish & Lobster Festival at Prescott Park in Portsmouth.  If you get the chance, I highly recommend you be there. There will be cook-offs, demonstrations, speakers, seafood, giveaways and more.  And you better believe New Hampshire Community Seafood will be there too!  I'll be sure to send out more information about that next week.  




As always, thanks for reading, and enjoy that wicked fresh fish.  


Cheers!


Sarah

-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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