NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 9/29/2014 5:05pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Ahoy CSF Members!

This week will be our last week of Season 2.  

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

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

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

 

 

 

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

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

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

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

 

 

 

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

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

 

 

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

 

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

 

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

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

 

Warmest regards,

Sarah E. VanHorn

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 7, SEASON 2

Ahoy CSF Members.

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

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

 

 

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

 

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

 

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

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

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

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

Can we do it???

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

 

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

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

 

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

 

Cheers!

Sarah 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 6, Season 2

Ahoy CSF Members.

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

 

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

 

 

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

 

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

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

 

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

 

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

 

 

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

 

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

 

Thanks again for your continued support.

 

Enjoy your NH caught Pollock!

Sarah VanHorn



-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 5, Season 2

Ahoy CSF Members!

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

Monkfish is a unique, slightly scary looking, deep-water angular fish of which the tail meat is harvested and the hollow heads are sold for bait to other fisheries.

 

 

For those of you unfamiliar with monkfish, it is one of our more unique fish due to the texture of the tail meat and has been growing in popularity throughout the local food scene. It is often referred to as poor man's lobster and has a texture similar to that of a scallop. It is a meatier fish and therefore holds up a lot better when cooking on the stove top or the grill. Many people like to pair it with bacon when grilling or baking. My favorite way to cook it is to pan fry it in butter and then finish it in the oven. Enjoy it with some delicious sides or have it over a salad.  A good trick is to start it in a cast iron skillet on the stove top and then you can throw the skillet either directly in the oven or on top the grill and preserve all those flavorful juices.  

If you're feeling unsure of how to cook your monkfish, I would consider treating it like a scallop. There are also lots of suggestions online.  A lot of chefs who work with monkfish mention taking a knife and removing the thin film that can sometimes coat the tail meat which allows it to cook more evenly, however this is not a necessity. For some alternative recipe ideas, feel free to check out our recipe page. I recall enjoying a delicious fried Monkfish bruschetta at the peak of Summer last year.

 

 

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

 

 

 

And don't forget to share your recipes and ideas with others. We'd love to hear how you prepared your monkfish on our Facebook page. Don't be afraid to get creative, after all preparation is half the fun.

 

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

 

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

 

 

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

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

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

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

 

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

 

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

Thanks Damon for keeping lobster fridays alive!

 

 

Hope everyone has been enjoying their fresh catch.  

Have a great week!

 

Sarah

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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.

------

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.

------

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

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