NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 9/1/2014 11:50am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Ahoy CSF Members.

600 Members strong, we are starting our 4th week of Season 2 this week.  Hard to believe our second season is almost half way over and today is the first day of September.  Weird.  Anyways, we hope everyone has been enjoying the fresh fish thus far, and perhaps some of you even, may have tried a fish that was new to you and loved it.  Please share your experiences and favorites with our other fish lovers on our Facebook page.  And hey, if you're feeling extra technologically savvy today, maybe you'd like to follow us on Twitter and Instagram as well.   

This week's fish is no stranger to any of you, I am sure.  We are anticipating catching enough Atlantic Cod for all CSF members this week.  

As you know, cod is a very easy fish to work with.  It's white and flakey, similar to our Cusk and White Hake which we also offer occasionally.  It can be used in chowder, for fish and chips, fish cakes, pan fried, or baked.  One of my favorite summer time dishes that I like to make with our fresh cod is a Summer Ceviche.  The beauty of being a CSF member, is you receive fish that is guaranteed fresh enough to make wonderful dishes like ceviche or a tartare even.  And before you dismiss me for being over-ambitious, read on, ceviche is not as hard as you may think.  Also, keep in mind this recipe could be used with pretty much any of the fish you receive in your share each week, with the exception of maybe monkfish.  

 

Summer Ceviche:  Coarsely chop your fillets into small pieces and place in a bowl.  Squeeze the juice of limes or lemons into the bowl with your fish until your fish is completely covered and soaking in the juice of the citrus.  Throw in a dash of salt.  Gently stir and then cover the bowl and refrigerate.  You want to let the fish sit for a minimum of 3 hours, but it can sit for longer no problem if need be.  Notice the fish has turned an opaque white, and has become "cooked" by the citrus.  Drain of the excess liquid. Next squeeze in some fresh citrus for flavoring.  Now for the fun part; get creative.  Your fish is ready to eat, you just need to flavor your dish.  There are no right or wrong answers when mixing a ceviche.  My favorite things to add are chopped red onion, a jalapeño, cilantro, maybe some chili powder and paprika, and it's cantaloupe season, so why not throw some dice melon in.  (The picture below is from one I made during Strawberry season this past June, hence the strawberries.)  Season with salt and pepper.  Serve up with some baguette or tostinis or as side to a salad and ENJOY!  

Can't wait to hear what crazy ceviche recipes you all come up with.  The sky's the limit.  Please share them on our Facebook page if you can...  
 
In regards to payments, if you see in your weekly pick-up reminder that it says you still owe, but are convinced you have paid, please send me an email and I can look into it.  We'd like to get everyone's accounts settled up by this week. As it turns out, we have found that people who may have paid through the paypal website rather than our website, may not have had their payment added into their account.  If you think this may be the case for you let us know, and we can make sure it gets added. Sorry for the confusion and thank you for your understanding.  
 
If you have yet to pay, please be sure to do so this week.  You can either pay through paypal on our website or you can mail in a check to 1 Pierce Island Road, Portsmouth, NH 03801.
 
As far as I know, for the most part it seems everyone's pick-up locations are running smoothly.  Portsmouth pick-up was moved to the pier starting last Friday which seemed rather appropriate.  Our new Nashua members seem to be getting the hang of things, and everyone has been finding their fish just fine.  Our new location in Warner, also has been working out swimmingly, and we have been picking up members in Concord.  We will be extending the pick-up time in Laconia just a little bit now that we have changed our schedule around a bit.  Laconia at the Local Eatery will be from 4:00-7:00 pm from now on.  Hopefully that makes things a bit easier for people.  Thank you for everyone's cooperation in making each of our 14 different pick-up locations a success.  We couldn't do it without the help from all of you.  
 
 
 
 
Our cooperative has grown to include over 120 NHCS Stockholders and yesterday we held our 1st Annual Stockholders Celebration at Four Tree Island on Pierce Island in Portsmouth.  It was a wonderful day with great food: hake, pollock, cusk, monkfish, cape shark, and lobsters, as well as music performed by the band Mudhook (you have to check them out), and wonderful people.  It was so cool to see our community of seafood lovers unite for such a wonderful event, outside of our weekly pick-ups.  For me it was wild seeing everyone from all the different locations throughout the state in one place.  Thanks so much to those of you who made the trek and  were able to make it out, and for those of you who we missed, hopefully you can join us next August!  And a special shout out to RSF chefs Brendan Vesey of Newmarket's Joinery and Stephan Mayaeux of Portsmouth's Bridge Street Bistrot for helping grill up all that fish! 
 
 
 
At the event we also announced Scott Schaier as our new consumer representative on our board of directors, as elected by NHCS' stockholders.  It was a close race between 3 very qualified candidates.  We are thrilled to have such positive feedback from our member base, and our excited to have some new voices on our board this year.  We also will be adding several new fishermen to the board as well.  They are excited about getting more directly involved with the cooperative.    
 
 
Lobsterman Damon Frampton had record breaking sales yet again off his boat at the docks last Friday in Portsmouth Harbor.  He sold over 300 pounds of lobster in 3 hours this Friday.  That's amazing! Thanks to those of you who were able to make it down there to support him.  If you missed him last week, worry not.  He is planning to continue to be there every Friday as long as people still crave the lobster.  I'd like to keep him there though at least September so don't forget to swing by. And when you do make sure to let him know you are a CSF member.  After all he is the new president of our board of directors...
 
Fridays: 3-6 pm, Portsmouth Harbor, on the boat, Vivian Mae at the dock.  See you there!
 
 

I think that's all for this week.  Hope everyone has a great week and enjoy that fresh Atlantic Cod.  Oh, to be a New Englander...

 

Cheers!

Sarah

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 8/25/2014 10:04pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Ahoy CSF Members.

We are entering our third week of Season 2.  For those of you who are new to the CSF, WELCOME!  We are happy to have you. 

We will have Atlantic Pollock for CSF members this week.  There is a slight chance we may have White Hake for members later in the week.  If you do end up with white hake, do not be discouraged, it is another great white fish that is very easy to work with.  Because we are dependent on what are fishermen are catching each day, we have to be flexible when supplying fish to our CSF members.  Thank you for your understanding.  Luckily, when fish is fresh, it's amazing, no matter what.  

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

Here's a recipe for fish and chips below:

Beer Battered Pollock
1 1⁄2 lbs fresh pollock
3⁄4 cup all-purpose flour
1⁄2 tsp black pepper
Choice seasonings (like cayenne, etc)
optional 12 oz. beer*
 
 
Combine flour and pepper in a large bowl. Slowly pour in beer, whisking constantly until smooth. Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer. Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper.
 

 

Our fisherman of the week this week is Jamie Hayward, F/V Heidi Elisabeth of Portsmouth Harbor. He will be supplying the majority of our Pollock this week. You can read all about Jamie on our Fishues blog here. 

 

News for the week.

Portsmouth CSF pick-up will be on Fridays starting this week at the Commercial Fish Pier from 3-6 pm.  There will be no Portsmouth pick-up on Wednesday this week.  

Nashua pick-ups will continue to be a self-serve system at Railroad Square Park alongside Brookford Farm's stand.  Please be sure to check your name off the list when picking up and make sure to grab the appropriate share out of the respective cooler.  If you are owed a double share that week, there will be a note next to your name that says "Double Box."

If ever unsure of what to do when picking up your fish, or confused as to what you are to be receiving one week, please do not hesitate to call or write with your questions.   

Some of you have written asking the status of your payments that have been sent in the mail.  Once we receive the mail, we enter the payments into individual's accounts.  All members at that time receive a notification alerting you that we have received your payment.  If you don't get a notification immediately following mailing your check, please don't fret.  It may be that we have not had a chance to enter them into the system right away.  We will do our best to enter them in within the week that we receive them.

 

We hope everyone enjoyed their Acadian Redfish last week.  Our new junior blogger Jayden, "the kid fish monger," and her family did.  You can enjoy Jayden's latest post, at www.wordpress.kidfishmonger.com.  Be sure to check back often, or even sign up to receive her weekly posts via email.  Jayden is planning on doing posts about each of our species bi-weekly along with a recipe of her own each week.  Enjoy!

We have enjoyed working with the NH Community Loan Fund throughout the past year.  They have been an instrumental tool and helping us establish ourselves as organization and nourishing our growth along the way.  We are very thankful for their support.  They recently shared an article along with a video featuring our successes, and a brief interview with NHCS Executive Director, Joshua Wiersma.  You can find that article along with the video here.   

 

 

Did anyone enjoy Damon Frampton's lobsters last week?

I know I did. On my way home from work, I stopped and grabbed a few to enjoy with my family Friday night. And boy, did we have quite the feast. I checked in with Damon Saturday, and as it turns out, I wasn't the only one who helped themselves to a lobster feast this past Friday. Maybe we can show him some more lobster love this coming Friday.  You can find him down on the docks on his boat Vivian Mae, named after his youngest of 4 daughters.  

 

Fridays:  LOBSTER, 3:00-6:00, Portsmouth Harbor,
Damon Frampton's F/V Vivian Mae
(Follow the signs, they'll point you in the right direction.)
 
 

 
Think that may be all for this week.  We hope everyone enjoys their Atlantic Pollock.  

Happy fish days to come...

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 8/18/2014 2:14pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 2, SEASON 2

Ahoy CSF Members.

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

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

Redfish is a much smaller fish than many of our other groundfish we offer and therefore yields smaller fillets. You will find that the skin will be left on your fish this week, but it will be scaled. The skin itself is actually an orange red, hence the name Redfish. Our processors do their best to pick-out all bones, but please be cautious of any little ones that may have been overlooked.  

This is one of our most excellent taco fish, so if you're looking to have a fiesta, this is your fish. When cooking Redfish, I like to dredge the fish in a spicy panko coating and then pan fry the small fillets, and layer them in a taco with an aioli and summer slaw. It's also a great recipe for those of you who are a bit more adventurous and like to do a Thai sort of dish with coconut milk and maybe some lemon grass.  I recently breaded redfish fillets in a panko, coconut, red pepper mix and baked them for 15 minutes.  Absolutely delicious.  Get creative. There is no wrong way when it comes to fish this fresh. 

 

Our fishermen of the week is Geordie of F/V Brittany Lynn.

Geordie will be supplying most of the redfish we will be offering this week.  Geordie has been an active member of our fishing fleet for much of his life.  Throughout the years he has participated in many collaborative research projects, boat surveying, offshore gillnetting, and is also currently a member of our fishing sector's board of directors.  Geordie is one of only 2 of our sector's fishermen who go's far enough offshore to catch redfish, white hake, and cusk--which helps give us a supply of these types of fish year round.

He is actually a success story for groundfish fishermen in the sector. He didn't fish the first two years of the new sector because he had problems with his boat and several financial issues he was dealing with from fishing. Luckily he was just recently able to sell his old boat and has reinvested in a new boat, the Brittney Lynn.  This past year he spent three months steaming south from where he'd bought it in Newfoundland--and got held up many times due to weather as he ventured down through rough areas of the grand Banks in the middle of winter. But he has finally got his boat to the Seacoast, and for the first year under sector management is now fishing full-time, and we are very happy he is.  Geordie also has a son who has been considering becoming a fisherman himself.  Think of Geordie while you enjoy your delicious redfish this week.

 

 

 

For those of you who have not sent in your payment for Season 2 just yet, please do so this week.  You can either mail in a check to 1 Pierce Island Road, Portsmouth, NH 03801, or send us a payment via PayPal to NHCommunitySeafood@gmail.com.  If you have any questions regarding your payment, please do not hesitate to write.  

Saturday will be the deadline for new members to join our CSF's second season.  Please be sure to send your friends to our website at: www.NHCommunitySeafood.com.  They can enroll in our prorated 6-week season there.  

In other news, we had a great article come out about us in the Concord Monitor this past weekend.  Feel free to take a look at that article here.  We were thrilled to gain some additional publicity in regards to our new partnership with Brookford Farm, highlighting our Concord location and our newest location in Warner.  Quick shout out to all those of you who have helped make our new Warner location possible.  Thank You!  For those of you who found out about us in the monitor and are new to our cooperative this week, Welcome!  We are happy to have you.  Don't forget to tell your friends they too can sign-up.  New pick-up locations in: Concord, Nashua, Plymouth, Warner, Canterbury, Laconia.  

I am thrilled to announce that we have a new Junior blogger writing freelance for us.  Starting next week, I will be sharing a blog post with all of you each week from Jayden, a young, aspiring fish monger.  She will be sharing what facts she discovers about each weeks' specie, along with photos, video and her recipe of the week.  Get excited!  It's going to be great.  I can't wait to see what she comes up with.  Thanks so much Jayden for your curiosity.  We need more strong, female fish mongers, stewardess's of the sea, in this world.  Keep on fishing girl!

 

I would like to announce that as of our last board meeting this past Monday, Lobsterman, Damon Frampton was voted our new President of our board taking over for Executive Director, Josh Wiersma.  We are thrilled to have such an involved member of our community take over the board.  You can read all about Damon on my Fishues blog here.  Fun fact! Damon has 4 daughters. His boat is name after his youngest, Vivian Mae.  

And hey, maybe you'd even like to personally introduce yourself to Damon while purchasing lobsters off his boat on Fridays from 3-6.  Anyone is welcome to buy lobster off the Portsmouth Commercial Fish Pier in Portsmouth Harbor on Fridays.  $4.99 a pound.  Pick them out yourself.  It's a great opportunity to support a local lobsterman, and to take back some ownership of a local food source.  Eat the fresh stuff!

 

 

I think that may be all for this week.  We hope everyone enjoys the Acadian Redfish, although I'm not sure how you couldn't...

And don't forget to share your recipe suggestions with us on our Facebook page.  It's always great to hear new ideas and suggestions.  

 

Cheers!

Sarah 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 8/11/2014 3:59pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Ahoy CSF Members!

First and foremost welcome to our cooperative.  Thanks to all of you we are starting out Season 2 520 members strong.  Thank you for choosing to support our NH fishing industry.

Our first CSF pick-ups of the season start this week.  For more details regarding the season's pick-up schedule please refer to our website here.  More specific details regarding the individual pick-ups will be sent out later this week.  Please be sure to read up on  the proper procedure for retrieving your fresh fish each week.    

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

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

 

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

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

 

Executive Director, Josh Wiersma, has also I requested I share his favorite recipe with you here.  Blackened Cape Shark:

This week, in honor of "Shark Week", we are offering our dayboat "Cape Shark" once again.  Even though I believe Cape Shark is one of the most delicious fish we serve, it can be a finicky fish to cook, and hence eat.  So, I wanted to make things very simple for everyone receiving Cape Shark this week.  This recipe is my own creation, and it was developed based on my own perceived failures cooking this very unique shark.  Many of you have given us great feedback based on recipes that called for the grill (it takes a marinade and grills up very nicely), but for those of you who want something even simpler--and dare I say more delicious, please follow this simple recipe.  It is probably the only way I want to cook our cape shark from now on.

 

 

 

1) Take the cape shark out of the bag, rinse it in cold water, then pat dry with paper towel. 

 

2) You'll notice that on the top filet side, there is usually a thin piece of cartilage that runs down the filet.  With a sharp knife, gently cut this off by "slicing" it off the filet (peeling it off the filet).

 

3) Take the remaining filet and soak in milk in the refrigerator for 15 to 20 minutes (while you prepare a summer salad, or as I like to do, corn on the cob and thinly sliced potatoes--see picture).

 

4) Take the cape shark out of the milk, rinse in cold water, and pat dry with paper towel.

 

5) Coat the bottom of a frying pan with 1/4 inch or so of olive oil--heat up on medium high heat.

 

6) Cut the Cape Shark into 2 inch by 3 inch (3 by 3 inch) chunks.

 

7) Generously rub a Cajun seasoning all over each chunk (I use Emeril Cajun seasoning).

 

8) When the oil is hot, place the cape shark chunks into the hot oil and fry on each side for 5 to 6 minutes--until blackened.

 

9) Remove from oil and place on paper towel to absorb any excess oil.

 

10) Let cool at least 10 minutes before eating.

 

 

 

Vola, there you have it.  Perfect blackened Cape Shark.  Serve it with whatever side you come up with-- a salad pairs perfectly (or over a bed of rice), and as always, try sprinkling some feta cheese over top to finish."
 
 
Each week of our CSF season, I like to take the time to feature a fishermen within our small NH fleet.  This week's fisherman is Ricky Anderson, Fishing Vessel (F/V) Bridget Leigh of Rye Harbor.  To read all about Ricky and his crew, please visit my Fishues blog here.  And enjoy some of these great shots, volunteer photographer, Sara Forrest, (www.saraforrest.com) took for us last week.  Not to mention, look at the size of that 60 pound Halibut!  Wow!
 
 

 

 
 
Now for a little bit of house keeping for the start of our second season.  If you have yet to pay for your season, please do so this week.  We prefer that all payments be paid via paypal online or in the form of a check to:
NH Community Seafood,
and mailed to:
1 Pierce Island Road,
Portsmouth, NH 03801 
Please do not leave any payments at your actual pick-up because we can not guarantee that they will make it back to headquarters, and do not want to create any extra work for our pick-up volunteers and hosts. Thank you for your understanding!
 
If you ever cannot make it to a pick-up one week, please be sure to send us an email with 2 days notice and we can place a hold on your account for the week and set you up to receive a double share of fresh fish the week you return.  We also allow for friends and family to pick-up your shares for you.  Just make sure they have the last name on your account and a sense as to what share type they should be grabbing.
 
For those of you who have friends who would also like to be a part of our seafood community, it is not too late.  We will be accepting additional members for the prorated season for the next 2 weeks.  Have them sign-up online today at: www.NHCommunitySeafood.com
We would love to see an increase in membership in Laconia, Concord, Warner, Canterbury, Dover and Rollinsford.  Please feel free to help us out and spread the word about our growing community supported fishery.  
 
 
In other news, there is lots going on within the Seacoast fish scene this week, so jump on in, and get involved!  
 
Tomorrow, Tuesday, Seacoast Eat Local will be hosting author Paul Greenberg at the Red Door in Portsmouth from 5:00-7:00.  There will be NH fish appetizers supplied by our cooperative, as well as copies of Greenberg's newest book, American Catch, The Fight For Our Local Seafood, as well as excellent company.  Tickets are being sold in advance for $10.  For more information or to order tickets click here.  Maybe Josh and I will see you there...
 
 
Wednesday, August 13th will be the 2nd Annual NH Seafood Throwdown being hosted by Northwest Atlantic Marine Alliance (NAMA) from 3:30-5:30 in Rye at the Farmers' Market at 580 Washington Road.  There will be lots of information about New England fisheries, samples of different types of fish, as well as a seafood cook-off between 2 chefs and one mystery fish.  Be sure to check it out if you are around.  
 
 
If you haven't taken your family to visit Hampton's new Oceanarium on Ocean Boulevard, you're missing out.  They are open 7 days a week from 10:00-5:00.  This weekend I was lucky enough to take my 2 younger brothers.  Though it's a smaller venue, there is no shortage of marine organisms to marvel at.  Not to mention you will get to meet Ellen Gothel, the wife of one of our cooperative's fishermen, David Goethel; an educated marine biologist herself, she is a fountain of knowledge.  Perhaps maybe even you will learn a thing or two.  I know I did.  Did you know crabs and lobster have 15 different mouth parts?  And the blue whale has over 900 sections of baleen within their mouths?  Cool stuff.  Oh yeah, and don't forget to check out their calico lobsters as featured in National Geographic.  For more information about the Oceanarium check out their website here.  
 
Speaking of lobsters; for those of you who haven't heard, NHCS board member Damon Frampton will be selling lobsters off his boat from 3-6 pm on Fridays in Portsmouth Harbor.  Have that Summer lobster feast you've been putting off, eat the freshest lobster available, and support a local lobsterman all in one night.  I know my family enjoyed our lobster feast a few weeks back.  Cheers to Summer!
 
Think that may be all for our first newsletter of the season.  We will be sure to be in touch about additional details regarding each of our pick-ups for those of you who are new to our cooperative.  Don't forget to pick up your fish this week!  
 
Enjoy your cape shark.
 
Cheers,
Sarah
 

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 7/28/2014 10:47am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Week 8, Season 1

Ahoy CSF Members.

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

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

 

Beer Battered Pollock

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

Combine flour and pepper in a large bowl.

Slowly pour in beer, whisking constantly until smooth.

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

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

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

 

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

Joinery, Newmarket

Bridge Street Bistro, Portsmouth

 

Portsmouth Book & Bar

  

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

 

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

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

 

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

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

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

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

Damon Frampton's F/V Vivian Mae  

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

 

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

 

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

 

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

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

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

 

Here’s a sample Facebook post:

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

 

Here’s a sample tweet for you to share:  

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

 

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

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

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

 

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

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

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

Cheers!

Sarah VanHorn

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Ahoy CSF Members.

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

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

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

 

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

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

Bring to medium-high heat.

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

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

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

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

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

 

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

 

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

 

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

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Week 6, Season 1

 

Ahoy CSF Members.

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

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


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

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

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

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

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

 

Have you been enjoying the fish?  Great!

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

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

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

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

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

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

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

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

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

 

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

 

Cheers!

Sarah

  -------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

WEEK 5, SEASON 1

Ahoy Fish Lovers.

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

 

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

Notes for the week.  

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

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


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

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

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

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

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

 

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

 

Have a wonderful week!

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

WEEK 4, SEASON 1

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

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

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

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

 

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

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

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

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

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

 

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

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

 

I think that may be all for now.  

Hope everyone enjoys their holiday week!  

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

Stay Cool.

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 3, SEASON 2

Ahoy Fish Lovers!

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

The fish of the week is King Whiting.  

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

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

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

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

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

      Tommy Lyons, F/V Marion J

Ricky Anderson, F/V Bridget Leigh

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

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

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

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

    The first day we got the refrigerated van last July

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

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

Bait Fish

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

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

Enjoy the King Whiting and have a wonderful week!

Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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