NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 10/16/2017 4:42pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

It's a great week to be a Member in our Community Supported Fishery (CSF)! We welcome all our 8-week Members who extended their Membership this week as well as all our Annual and 15-week Fall Members!

Your share will be lobsters this week. Each Member receives 3-chix lobsters and each member, regardless of fish share size, is charged the same amount for the 3-chix lobsters. So, whether you have a 2lb, 1 lb or 1/2lb share, you are paying the same amount for your lobsters. We did it this way to keep things simple, as this is the first year we have offered lobsters as a part of our shares. 

Just know that if you have a 2lb share, you are not paying more for you lobsters! 

A chix lobster is one between 1.15-1.25lb. These lobsters are soft shell lobsters and have molted at the beginning of the summer.

Due to the limited supply of lobsters this week (due to bad weather yesterday and today), we will not be able offer Additional orders for lobsters, sorry!

  

                                                       

 

Our New England Lobster is the American Lobster, scientifically known as Homarus americanus. Lobsters are known as crustaceans, closely related to crabs and shrimp and actually cousins to squid, clams, mussels and scallops.  

COOKING YOUR LOBSTERS:

Lobsters can be steamed, boiled or broiled. If you are a bit nervous about boiling your lobsters, I suggest you close your eyes, drop them in the pot, cover and wait 7 minutes! There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.

 

Steaming or Boiling Lobster By: The Culinary Institute of America

Steaming is more gentle cooking technique that yields slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.

Steaming Instructions:

  1. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters.
  2. Put 2 inches of seawater or salted water in the bottom of a large kettle.
  3. Set steaming rack inside the pot and bring to a rolling boil over high heat.
  4. Add the live lobsters one at a time, cover pot, and start timing.
  5. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly.

The following recommends timing based on lobster weights:
Steaming Lobster


Originally published in CIAProChef.com

WHEN IS IT DONE? 

Lobsters are done when they turn bright red and their tail curves under and stays there. Don't overcook them or they will turn out tough!

Our Lobster this week comes from a group of  Lobstermen from the Portsmouth Commercial Fishing Pier including: Damon Frampton, F/V Vivian Mae, Dennis Robillard, F/V Julie Ann III and Kurtis Lang, F/V Allana Renee.

 

                           

 Damon Frampton, F/V Vivian Mae with some of his catch

 

  Captain Dennis Robillard, F/V Julie Ann III

 

        F/V Julie Ann III helped bring in our catch this week

 

Kurtis Lang, F/V Allana Renee 

 

Sternman Craig cleans up the F/V Vivian Mae at Portsmouth Pier

 

Dozens of Lobster recipes can be found here on Pinterest, but the simplest and most authentic way to eat lobster is right out of the shell with some melted butter and lemon!

Here are some more interesting Lobster facts:

Lobster Grades: Soft Shell vs. Hard Shell

Around the beginning of summer, lobsters wriggle out of their old shell (think of pulling a too-tight wet suit over your head!) as a part of their growth process. These new shell lobsters spend the rest of the summer & fall growing into their new shell which grows progressively firmer until they are ready to molt again. On average a lobster grows about 14% in length & 50% in weight after each molt.

Helpful Hints

The meat of a soft shell lobster is more sweet and tender than hard shells but soft shells contain about 25% less meat.

Soft Shells can be easily shucked with your hands. Great for outdoor lobster bakes!

During the summer & fall, soft shells are much more abundant & therefore less expensive than hard shells.

Hard Shell lobsters are more durable and better for traveling or shipping long distances.

 Betcha Didn't Know

  • You can estimate a lobster's age by multiplying their weight by 4 & adding 3.
  • It takes about 7 years (20-30 molts) for a lobster to reach the one pound market size.
  • Like humans, lobsters are either left or right handed depending on which side their crusher claw is on.
  • A one pound female lobster can carry over 8,000 eggs at one time, however, odds are only one or two will survive to be of legal size.
  • Lobsters eat fish, mussels, crabs, clams, plankton & their favorite... other lobsters.
  • Lobsters taste with their feet, breathe & listen with their legs & their brain is located in its throat. They have poor eyesight but an incredible sense of smell.
  • If two lobsters fight and later cross paths again, each will remember the other... maybe they should be more forgiving!

HOLDS THIS WEEK:

If you hold this week, you will receive a credit towards your account to be used for any purchase from us in the future. It never expires. You cannot Hold this week and then double on a fish week, because the prices are different. You will see your credit on your account early next week for your hold!

Enjoy your New England Lobsters and thanks for supporting our local Lobster Fishing Industry!

Cheers,

Andrea Tomlinson

General Manager

 





              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/13/2017 11:33am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Hello Annual and 15-week Fall Members! This is a reminder that your share will consist of 3-chix lobsters next week, Week 9 and Week 11. Lobster shares are 3- chix lobsters, regardless of your fish share size. Our chix lobster is a lobster that weighs between 1.15-1.25lbs. All fish share sizes are receiving the same amount of lobsters and all lobster shares have been priced the same and incorporated into your Membership cost accordingly. 

Lobsters must be picked up the day of your pick up and will die if they sit overnight in the cooler! So please be certain you get to your pick up on the appropriate day!

If you DO NOT WANT LOBSTERS, please HOLD here for this upcoming week (starting Oct 17) and for Week 11 (starting Oct 31) and your account will be credited. You can use that credit to order anything from our website:  future Memberships, Add ons or Additional fish. And remember, we have a Holiday Medley Membership coming up in December you can use the credit towards as well!

We will not be able to offer any additional lobsters, unfortunately. This is a lot of work for our lobstermen to simply cull and store our Membership orders for the week. This is truly a cooperative effort requiring a lot of coordination!

Thank you for your support and for supporting our local Lobster Fishermen!

Enjoy your crustaceans,

Andrea Tomlinson

General Manager

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/13/2017 11:03am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

 

Dear %%user-name%%,

Thank you for your 8-week Membership in our Fall Session! This is the last week of our 8-week Fall Session and you have until Sunday night to extend your Membership to the full 15-week Membership, which will use your 8-week Membership fee as a credit towards the cost!

We would like to invite all our 8-week Members to extend their Membership to the 15-week Membership, which goes until December 2. Click here to extend today! The full 15-week Membership includes Lobsters (3-chix/share) for Week 9 and Week 11 and fish for the remaining weeks.

Click here to extend your Membership to the full 15-week Fall Session and enjoy fresh and local seafood for the entire season! Prices are prorated based on your 8-week Membership purchase. 

This Membership is titled "15-week Fall Session EXTENSION" and exclusively for our 8-week Fall Session Members.

Thank you for supporting our local fishing industry! Hope to see you for the remainder of the Fall session!

Your friends at,

NH Community Seafood

 

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/9/2017 5:53pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 


Dear %%user-name%% ,

Welcome to Week 8 of NH's only Community Supported Fishery! If you are an 8-week Member, this is your last week in the session, unless you choose to EXTEND your Membership to the full 15-week Fall Session. You can do that here to sign up for the 15-week EXTENSION. Fall Session will include 2 weeks of lobsters as your share, consisting of 3-chix lobsters/share, regardless of your fish share size. The remaining weeks will consist of fresh NH fish!

Lobster Weeks for the 15-week Fall Session will be next week, Week 9 and Week 11. Lobsters will be delivered live and kicking, with banded claws! Bags will be provided at your site.

As we approach the end of the groundfishing season in New Hampshire, the cod quota is now being caught by our Day Boat Fishing Fleet. Our Fishermen save the very small amount of Cod quota they have for the end of the season, so they don't catch it early and then have to stop fishing for all species. You cannot catch other groundfish without catching Cod, they all live together in the same area of the ocean!

Please do not feel guilty eating this Cod! This is the second time we have offered it all Season, due to it's inability to be caught in large numbers by our Dayboat Fishermen! Cod is highly restricted and regulated in New England by the National Marine Fishing Service (NMFS). Because of these strict enforcements, we are are starting to see a recovery in the Cod populations.

Our NH Fishermen are catching about 2% of the Cod that they were able to catch as little as 7 years ago, due to drastic cuts by the NMFS after determining the population numbers were quickly dwindling since about 2007. A lot of our Fishermen, both Commercial and Recreational, are saying they are seeing more Cod this year than they have in many years, and this is a great sign!

 

 

Cod became regionally popular as early as the 1600's here in New England. However, over the past hundred years, there has been an international demand for all forms of cod, including the age old "salted cod", which keeps for up to a year and is used widely all over the world in a variety of cuisines. With this increased demand in cod and an ever increasing world population, came a severely overfished and poorly regulated fishery. Additionally, is has been proven that many cod stocks are migrating further north due to the rapid rise in temperature of the Gulf of Maine over the past two decades.

For these reasons, since the year 2000, cod stocks in some areas of the Gulf of Maine have been on a dramatic decline and this has redefined the fishing industry in New England as a whole. Our once thriving NH fishing fleet is now down to no more than 9 active boats, throughout the entire Seacoast, largely due to these Cod cuts!

Most of the cod you see for sale in your local grocery store has been coming in frozen from Iceland and Norway, as cod migrate north and flourish in those waters, with less restrictive limitations on the fishery.

Cod is great cooked any way: baked, broiled, sautéed, grilled or steamed. It's also very popular in New England Fish Chowder. Remember the cardinal rule for cooking any fish; 10 minutes per inch of fillet thickness, any way you cook it. Here are some great recipe ideas for cod, including some New England favorites like the one below: www.pinterest.com/explore/cod-recipes/

 

 


One of our many Cod recipes on our Pinterest Page

 
 
 

Our Fishermen this week are the hard working and ever fishing crew on the F/V Heidi & Elisabeth, out of Portsmouth, NH.  At the helm is Captain Jamie Hayward and his crew. These guys fish in all weather, know no Holidays and are the most fished Commercial Fishing boat in our NH Dayboat fleet!


The Heidi & Elisabeth, with Captain Jamie Hayward and his crew caught our Cod for the beginning of the week today in this mess of a weather on a Holiday!

 

 Beautiful fresh Large Cod, just in from Sea

 

The Documentary featuring our own NH Fishermen, Sacred Cod will be here in NH for a double viewing this month!

 

 SACRED COD, the documentary at NH Film Festival this Year

(Courtesy of Sacred Cod)

 

Don't miss the documentary SACRED COD a the NH Film Festival this year in Portsmouth. Dates and times are October 13 at 3:45pm and October 15 at 10:55am. Our own NH Fishermen David Goethel can be seen  in this riveting documentary based on the lives of two local Fishermen who once depended on cod to make a living. 

Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 7 here. They will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here by Monday at 9pm! We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD? Those we will have to do for you. Just email us once you know the Catch of the Week and we will double you up!
 
And there is still time to sign up at a prorated cost if you know friends or relatives that would like to receive our fresh and local seafood! Just direct them to our website and to sign ups here!
 
Thanks for supporting our heritage and culture by supporting our local NH Fishermen!
 
Enjoy the Cod!
 
Best,
Andrea Tomlinson
General Manager/Codfish Enthusiast

 

 

 

 

 

 

 

            

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/4/2017 1:25pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

Thank you for your 8-week Membership in our Fall Session! We hope you enjoyed the selection of fish we have offered and our Oyster Add ons, if you ordered them!

We would like to invite all our 8-week Members to extend their Membership to the 15-week Membership, which goes until December 2. The full 15-week Membership includes Lobsters (3-chix/share) for Week 9 and Week 11 and fish for the remaining weeks.

Click here to extend your Membership to the full 15-week Fall Session and enjoy fresh and local seafood for the entire season! Prices are prorated based on your 8-week Membership purchase. 

This Membership is titled "15-week Fall Session EXTENSION" and exclusively for our 8-week Fall Session Members.

Thank you for supporting our local fishing industry! Hope to see you for the remainder of the Fall session!

Your friends at,

NH Community Seafood

 

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/2/2017 3:58pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%,

We are already in Week 7 of our Community Supported Fishery! And good news for our 8-week Members! We are offering you an Extension on the Fall Session for the full 15 weeks, click here to sign up. You can sign up to continue the full 15 week Session until December 2! 

This Full Fall Session includes fish and lobsters for your shares. Your Lobster Share is 3-chix lobsters/share regardless of Fish Share size. Lobsters are priced the same for all Fish Share Sizes. We hope to be able to offer Additional Lobsters for sale during lobster weeks.

Lobster Weeks for this Session will be Week 9 (Week of Oct. 16) and Week 11 (Week of Oct 30), weather permitting, of course! If you are an Annual Member or a 15-week Member this Fall, you will be receiving the Lobster Shares these weeks. If for some reason you do not want Lobster, please HOLD that week through our Member login system here and you will receive a credit from us to use towards future purchases. 

Our fish this week is the Flounder, specifically the American Plaice.  


 American Plaice 

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

Plaice is a white, lean flaky fish with a mild flavor. This is a right eyed species. The flesh of this bottom dweller is lean and firm with a distinctly sweet taste often used as the standard when comparing the flavor of other flounder species. 

Our Fishermen this week are our guestboat friends from Portland, Maine including the F/V Christina Carol. Our local NH Dayboat Fishing fleet is down to 4 boats for the remainder of season and are currently catching primarily baitfish and Monkfish. That will change soon, as the Flounder and Pollock come into our shores.

 

F/V Christina Carol, the smaller boat left, helped with our Flounder Catch this week

Cooking Flounder:

Flounder is delicate and your fillets will be thin and numerous. Don't overcook the Flounder, or it will become tough!

We like to remind all our members of the Cardinal rule for cooking any fish: Cook fish 10 minutes per inch of thickness. These fillets will be very thin, so just a few minutes each side will do! Here are some great flounder recipes from our Pinterest Page : https://www.pinterest.com/nhcsf/flounder/ and https://www.pinterest.com/nhcsf/plaice/

Baked Flounder with lemon

 

The Documentary featuring our own NH Fishermen, Sacred Cod will be here in NH for a double viewing this month!

 

 SACRED COD, the documentary at NH Film Festival this Year

(Courtesy of Sacred Cod)

 

Don't miss the documentary SACRED COD a the NH Film Festival this year in Portsmouth. Dates and times are October 13 at 3:45pm and October 15 at 10:55am. Our own NH Fishermen David Goethel can be seen  in this riveting documentary based on the lives of two local Fishermen who once depended on cod to make a living. 

Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 7 here. They will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here by Monday at 9pm! We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD? Those we will have to do for you. Just email us once you know the Catch of the Week and we will double you up!
 
And there is still time to sign up at a prorated cost if you know friends or relatives that would like to receive our fresh and local seafood! Just direct them to our website and to sign ups here!
 
Thank you for your support for our local fishing industry! Enjoy the Flounder and post your recipes on our Facebook Page @NHCommunitySeafood!
 
Best,
Andrea Tomlinson
General Manager
 

 

 

 

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/25/2017 5:30pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

Welcome to Week 6 of our Community Supported Fishery! This week we will have your Oyster Add-ons delivered with your fish share if you ordered Oysters.

We were on NHPR this week with Peter Biello talking about how we reached our 1000 Membership goal this year! Listen to it here: http://nhpr.org/post/foodstuffs-community-supported-fishery-lands-membership-haul#stream/0.

We are buying what our fishermen are allotted to catch and that is how we support them. 

Our fish this week is the abundant and delicious Monkfish! Once caught as by-catch in otter trawls and gillnets, have quickly become one of the world's most popular fish. In the west, usually just the tail meat is eaten, but  there is a large market for whole monkfish in Asian countries. Also known as "Poor Man's Lobster", monkfish tail meat has both the consistency and distinct taste of this famous crustacean. If you like lobster, you'll love monkfish! And if you don't like lobster, the firm, white fillet when cooked also tastes like a sweetened fish. The flesh is distinct and a purplish-brownish color when raw and turns white once cooked. 
 
 
Christopher White (left) and Erik Crowley, longtime crew on the F/V Heidi &Elisabeth with some of Monkfish !
 

Not at all attractive on the outside, Monkfish should not be judged by their outward appearance! They are a brownish color mottled with white spots on top and white on the underbelly. Their habitat spans from the Grand Banks and northern Gulf of St. Lawrence along the Atlantic shoreline south to Cape Hatteras, NC. Monkfish are voracious predators. They lurk on the sandy, muddy bottom and lure their prey with the spiny extension on their head. This "lure" attracts the prey, like bait on a fishing line, bringing the victim close in for the lunge of the monkfish. The unusually broad mouth, adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth.

Cook Monkfish as you would any other fish, and remember the cardinal rule, 10 minutes an inch! The monkfish tails are wide and thick, because they are the tail meat. Marinating the tails and seasoning before cooking adds to the flavor. Baked, sauteed, broiled, roasted or grilled, these tails are fantastic!

Here are some great recipe ideas for monkfish: https://www.pinterest.com/fishisthedish/monkfish-recipes/.

 


Baked Monkfish Roman Style (Courtesy of cookingfrombooks.com)
 
Our catch this week comes from three different boats currently fishing our NH waters. The F/V, Lady Victoria, captained by "Puggy" Felch, the F/V Sweet Misery, captained by Jayson Driscoll and the F/V Heidi & Elisabeth, captained by Jamie Hayward.
 
 
 
 
 
 
 
 
 Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 6 here. They will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here by Monday at 9pm! We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD? Those we will have to do for you. Just email us once you know the Catch of the Week and we will double you up!
 
LOBSTER WEEKS: If you are an Annual Member or a 15-week Fall Member, we will be serving up Lobsters as part of your share, weather permitting, on Week 9 and Week 11. Your share, regardless of your fish share size (everyone is charged the same amount for lobsters) will be 3-chix lobsters. 
 
That's all for this week folks! Enjoy the Monkfish and thank you for your support and patronage for our local fishing community!
 
Best,
Andrea Tomlinson
General Manager
 
 

          

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/18/2017 2:32pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%, 

Welcome to Week 5 of our Community Supported Fishery! We hope you are enjoying our wide selection of New Hampshire fish species we have been offering you so far! New England has the largest variety of fish on the East coast and we are determined to serve up every last one we can get ahold of for you!

And don't forget, next week, Week 6, we will be offering our Virgin Oyster Company, Oyster Add-ons for Members only! Order here for your raw, in-the-shell oysters.

Oysters come bags of one dozen, and are $16/dozen for orders under 3 dozen and $15/dozen for orders of 4 or 5 dozen! Oysters are delivered with your fish shares at your pick up location.

And if you love Oysters, don't miss the 7th Annual Oysterpalooza Celebration at Liars Bench Brewery, 459 Islington St., Portsmouth, NH this Wednesday, from 4-8pm!

The tradition continues. Come join Liars Bench & Friends for the 7th annual Oysterpalooza, a celebration of the Great Bay's bivalve bounty. $60 dollars gets you all inclusive handfuls of everything. Fresh shucked local oysters from Virgin Oyster Company, LLCCedar Point Oysters & Fox Point Oysters, frothy beer from Liars Bench Beer Company, mini hot dogs from Moxy, tacos from Vida Cantina NH and lobster rolls from Seaport Fish. And just think, if we're out of breathe listing all the options, imagine of how your belly will feel.

Our fish this week is the Acadian Redfish, otherwise called "Red Perch" or "Ocean Perch".  This is our northern Atlantic Grouper species. This big eyed fish looks like a tropical fish from the islands. A member of the Rockfish (grouper) family, the Redfish is a deep water, goggle eyed, slow-growing, fish that spans from Norway to Georges Bank in our Atlantic Ocean. Not to be confused with red drum, a southern species down south, the Redfish births live young (very rare with fish) and can live to be up to 50 years old! This species, once thought of as by-catch or lobster bait, is quickly becoming one of the more popular fish in the US, especially here in New England!

 Acadian Redfish, scaled and ready to fillet (Courtesy of Wicked Fish,Inc)

The fillets on these fish are thin and delicate but have a distinctly sweet flavor. You will receive your fillets with the red skin on. Remember, the skin of the fish is where most of the healthy Omega-3 oils are stored AND they add a lot of flavor when cooking.

Try them in fish tacos, sautéed in butter with lemon and garlic or on the grill in tin foil. Here is a link to a number of great Redfish recipes on our Pinterest Page:https://www.pinterest.com/nhcsf/acadian-redfish/. And remember the cardinal rule for cooking fish10 minutes per inch, including flip time! Because these fillets are very thin, you will therefore only need to cook them for a few minutes each side!

 Pan Seared Redfish w/ Greek Orzo & Red Pepper Lemon Emulsion (Courtesy of Pinterest)

 

Our Fishermen this week are two guest boats out of Portland, Maine The F/V Teresa Marie IV and the F/V Harmony owned by the Fishing Family of Jimmy Odlinfishing in the same waters as our NH Fishermen in the Gulf of Maine. Sometimes, when NH Dayboat Fishermen are only catching one or two species for us to provide our members, we rely on our bigger tripboat, guestboats  to provide a variety of fish for you!

 

F/V Teresa Marie, one of our Guestboats this week from Portland, Me

(Courtesy of Cape Ann Images)

    Our other Guestboat,  F/V  Harmony with outriggers set, out of Portland, Me
(Courtesy of Bob Baker)
 

ADDITIONAL FISH THIS WEEK: Order Additional Fish here for this Week! Redfish freezes up nicely and is a great fish to have on hand for a quick fish meal, as it cooks so fast!

HOLDS and DOUBLES:   We ask that all Members do their own holds through our Member Login Portal on our website here. When you do a hold, you also have to pick a double date. You can hold the week's you don't like the offerings or will be away and double on a subsequent week.

Restaurant Supported Fishery: We have a host of fabulous restaurants that carry our fish on their menu weekly. Often times, this is a different fish than what we offer our CSF Members, so try them out! Here is a current list of all our RSF participants with a link (just click on the name of the restaurant) to their website!

 

Thanks to our partners at Three River Farmers Alliance for their help with our Restaurant clients! 

Upcoming Fish this Session: Our two otter trawl dayboats out of Seabrook, NH will be back fishing flounder soon! And we will see more cod and pollock on the menu this session as well!

Your support for our local fishing community is very much appreciated! Enjoy the Acadian Redfish, our very own New England Grouper!

Best,

Andrea Tomlinson

General Manager

 

 

                                  

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/13/2017 1:07pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.


Dear %%user-name%%,


We are happy to announce we will be offering fresh, NH raw oysters (in the shell) as an Add-on for Members only Week 6, Sept 26-30. 

Click here to order now!

Prices for 1-3 dozen orders will be $16/dozen and any order over 3 dozen will be $15/dozen!  

Our Oyster Farmer, Brian Gennaco of Virgin Oyster Company will be supplying our oysters once again this session. Brian raises oysters in Great Bay and the Bellamy River!

Brian Gennaco of Virgin Oyster Company, on the water harvesting oysters in Great Bay

Just another way to support our local fisheries here in NH! Thanks for your order!

 

All the best,

Andrea Tomlinson

General Manager/Bivalve Enthusiast

 

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 9/11/2017 2:30pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Welcome to Week 4 of our Fall Session, NH's only Community Supported Fishery directly supporting our NH Commercial Fishermen! We have just a handful of boats fishing right now, but continue to source you fresh, local NH caught fish!

Good news for Oyster Lovers! We will be offering Oyster Add-ons in two weeks, on Week 6, starting September 26! Order your fresh Great Bay Oysters here and pay the Member only price of $16/dozen. Oysters come raw and in the shell from our friends at Virgin Oyster Company, Dover.

Discounts on any order over 3 dozen! Order more and save!

 

 

And more good news for Oyster lovers! NH's very own 7th Annual Oysterpalooza is being held at the Liars Bench Brewery, Portsmouth, next Wednesday, Sept. 20 from 4-8pm. Come get oysters from 3 Oyster Farmers and great food from some of our Restaurant Supported Fishery Chefs like Moxy and Vida Cantina too! More info here: https://www.facebook.com/events/266854803832703/

This week's Catch of the Week is White Hake, a local, delectable treat from our NH waters!

Distinguished by the white barbels on the chin and white spots, White Hake are found from the Gulf of St. Lawrence to Cape Hatteras, NC and occasionally some schools will stray into deep waters off the coast of Florida. White hake migrate from cooler, deeper waters in the winter to warmer, shallower waters in the spring and summer. Some juveniles can be found in estuaries in the summer. Adult hake can live up to 20 years old and female white hake are among the most fertile of all groundfish (the fish that live on the bottom or "ground" of the ocean), producing up to several million eggs in one spawn!

 

Despite it's name, the hake is not all white, it is a mud-colored (hence the nickname, "Mud Hake"), white spotted fish on the sides, bronze-gold colored on top and white on the underbelly. Hake have a rather large mouth, the cardinal barbel and very long pectoral (the ones on the sides) fins that have ray- like projections spanning off the body.

 

White hake are delicious because they primarily eat small crustaceans like lobsters and crabs and shrimp! What a bonus for us! Their flesh has a thick, white meaty consistency and cooks up nicely. Here is a link to some great recipes on Pinterest,https://www.pinterest.com/explore/hake-recipes/

 

 

Hake with Crisp Sweet Garlic and Olive Oil (Courtesy of Pinterest)

 

Our Fisherman this week  are NH Sector fishermen, Fanel Dobre, owner of  the F/V Angela Michelle, docked in Portland and Jamie Hayward of the F/V Heidi & Elisabeth, Portsmouth.

 

F/V Angela Michelle tied up at the Portland, Me docks

 

 Heidi & Elisabeth coming into port at Portsmouth, NH
 

Additional Fish: Order Additional Fish here for this Week! White hake is great in stews and chowders, just right for this time of year!

HOLDS and DOUBLES:   We ask that all Members do their own holds through our Member Login Portal on our website here. When you do a hold, you also have to pick a double date. You can hold the week's you don't like the offerings and double on a subsequent week.

Restaurant Supported Fishery: We have a host of fabulous restaurants that carry our fish on their menu weekly. Often times, this is a different fish than what we offer our CSF Members, so try them out! Here is a current list of all our RSF participants with a link (just click on the name of the restaurant) to their website!

 

Thanks to our partners at Three River Alliance for their help with our Restaurant clients! 

 

That's it for this week Members! Remember, there is always a chance to sign up for our Community Supported Fishery, at a prorated price. So please tell your fish loving friends, family and coworkers about us!

And we have a Facebook, Instagram and Twitter page too! Check us out on Social Media!

Thanks for your support, your purchase is making a direct impact on our local Fishing industry!

Cheers,

Andrea Tomlinson

General Manager

 
 

 

 





              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com