NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 7/13/2017 12:24pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

We are delighted to be able to offer you more NH Grown Oysters for purchase as Add-ons, for Members Only,  Week 13, July 24-29.

Order your Oysters here while supplies last!

These are the same oysters you received for your shares earlier in the Session and grown in our own Great Bay Estuary by Brian Gennaco, of Virgin Oyster Company!

Oysters will be delivered with your shares on Week 13. Order now and compliment your fish share with oysters that week!

Prices are for Members Only and just $16/dozen! Order your oysters here.

Thanks for making it Seafood for the Summer,

NH Community Seafood

 

 

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/11/2017 2:09pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

It is Week 11 of our Spring/Summer Session and a great week to be a Member of a Community Supported Fishery! I am so sorry about the delay in getting the newsletter out, my computer died mid-newsletter yesterday, but we are up and running today!

This week we are serving up one of our most delicious under utilized species that many New Hampshire Seacoast residents may never even have known existed off our shores, the Dogfish (Cape) Shark!

One of the most under utilized yet delicious local fish in our waters is the Cape Shark, also known as Dogfish shark. These are smaller sharks, about 3 feet in length, with a firm white flesh.

This smaller shark  species was once overfished, but has since fully recovered, due to  management approaches established by the National Marine Fisheries Services (NMFS).  In 2014,  Northeast Atlantic fishermen were allowed to catch roughly 49 million pounds of dogfish, but they only brought in 46% of that quota. Lack of consumer demand for dogfish contributes to the lack of exposure of this local delicacy.

 

Dogfish is one of many under- utilized NH Species that is responsibly managed and  abundant

 

PERCENT  OF POTENTIAL HARVEST 2014 (Courtesty of GMRI, Portland, ME)

 

 

Dogfish Shark,  are getting a lot of attention in the news last summer and this summer. Fishermen, Chefs and scientists have collaborated in promoting this healthy alternative:http://www.gmri.org/news/waypoints/do-over-dogfish.
 
Many chefs are starting to incorporate this delicacy into their menus throughout New England, including all of our chefs in our Restaurant Supported Fishery (RSF) program!
 
 

 

Spiny Dogfish Shark, otherwise known as Cape Shark, compromise the largest shark fishery in the United States and Europe. They are found in both the Atlantic and Pacific Oceans, on our coast, from Labrador to Florida. Dogfish migrate north in the Atlantic in spring and summer and head south for fall and winter. They can live for up to 40 years.

The Dogfish gets it's name from the venomous spines found on either side of its two dorsal fins. Slim bodied with gray coloring and characteristic white spots on top, they are voracious predators. Dogfish eat anything they can find, from crustaceans to squid to other fish (which is why our fishermen love catching them!)

Fillets of dogfish are a reddish/white color, thick and look feathery. The red part turns brown when cooked and the rest will remain white. They are extremely lean with a sweet, mild flavor and if fried and eaten cold the next day, taste surprisingly like chicken!

Soaking your dogfish fillets in either milk or a brine solution (1 cup salt:1 gallon water) for at least an hour before cooking will both tenderize and hydrate the fillet and remove any odors that shark fillets sometimes emit. You can't go wrong frying up these juicy fillets and making the most popular dish in England, the Fish and Chips.

Dogfish Fish and Chips, very popular in Europe

 

Cooking Dogfish:

Click here to find more great recipe ideas for this Atlantic treat! There is no fish recipe that dogfish will not work with, have fun and experiment. They are also great on the grill!

 
Our Fishermen this week  are NHCS Board Member and longtime Captain,  Tommy Lyons of the F/V Marion J, Hampton and our newest and youngest Captain in our NH Fleet,  Zach Griggs, has purchased the F/V Bridget Leigh, Rye, NH (formerly owned by Ricky Anderson) the boat he was a crew member on for many years, for himself! We are so proud of Zach and his accomplishment that we couldn't wait to buy fish from him! Zach is just 27 years old and our youngest Groundfisherman in NH!
 
 
Zach Griggs, NH's Youngest Groundfisherman Captain in the Fleet
 
 
 
 
Captain Tommy Lyons and crew Colin Barnard, F/V Marion J
 
Thanks to both our Captains and their crew for their hard work in preparing these dogfish for us!
 
Take advantage of this new and versatile fish and enjoy it! It's also really great on the grill and will not fall apart!
 
And remember, we have a host of restaurants, through our Restaurant Supported Fishery, that buy our fish weekly as well. Here is a list of where you can get more dogfish if you like it and want it prepared by the professionals: 
 

 

Thanks for you support and remember to tell a friend, family member, neighbor or coworker about us! They can still sign up for the remainder of the season!

One pound at a time, we are helping to support our remaining NH Fishermen and their livelihood and our NH Heritage.

Thank you,

Andrea Tomlinson

General Manager





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/3/2017 11:31am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

We are in Week 10 of our Spring/Summer Session in the middle of the Fourth of July Holiday! It's always so satisfying to be able to provide fresh and local seafood for our Member's on Summer Holidays!

If you need Additional Fish this week for that cookout or family get together, you can get it here! Additional Fish is for Members only and available weekly in 1lb-5lb packages, discounted for orders 3lbs and over!

 

This week's Fish is the Atlantic Pollock! Pollock tastes a lot like cod, is closely related and a great fish for the grill!

Atlantic Pollock is quickly becoming the new signature New England fish, tasting much like cod and haddock and very abundant. Check out the article which appeared on our Facebook page:http://www.concordmonitor.com/Misunderstood-pollock-a-key-to-New-England-seafood-s-future-2011708.

Atlantic Pollock is related to cod and haddock and sometimes referred to as "Green cod".  Atlantic Pollock are found in the Northwest Atlantic Ocean and are most common on the western Scotian Shelf and in the Gulf of Maine. A different species of Atlantic Pollock, commonly known as saithe, is found in the Eastern Atlantic.

Atlantic Pollock differs from cod in that they have a greenish hue and slightly darker flesh. Not to be confused with Alaskan Pollock, found in the Pacific Ocean and one of the most harvested fish in the world. Alaskan Pollock is often times found in frozen fish sticks and fish fillets and a main ingredient in seafood salad and many processed seafood products.

 Baked Greek Pollock (courtesy of Pinterest)

 

Our Altantic Pollock has a white, firm flesh with a sweet and delicate flavor. It is low in saturated fat and a great source of B 12 vitamins! 

Pollock is great in fish chowder, broiled, baked for grilled. It is also fabulous for fish tacos and works well with any blackened recipe. Substitute it in any recipe that calls for cod or haddock. Here is are some great recipe ideas on our Pinterest Page:https://www.pinterest.com/nhcsf/pollock.

Our Fisherman this week is Jamie Hayward and his dedicated crew on the F/V Heidi Elisabeth. F/V Heidi Elisabeth is NH's most fished Day boat! This is one of the first week's the Heidi Elisabeth is catching Pollock on all day fishing trips.

Thanks to Jamie and his crew for our Fresh Catch this week!

 


Chris and Tom on the F/V Heidi Elisabeth catching Dogfish Shark
 
 
 
 
 
Captain Jamie Hayward and the F/V Heidi Elisabeth
 
We have an active Restaurant Supported Fishery, backed by a host of NH's finest Farm to Table Chefs and Restaurant Owners! Try our fresh fish, weekly at any one of these fine dining experiences and tell them you are a Member of NH Community Seafood!
 
 

Thanks to our partner, Three River Farmer's Alliance for offering NH Community Seafood fish as their seafood component for promoting local foods in our restaurants!

HOLDS AND DOUBLES:

We ask that all Members do their own HOLDS  and DOUBLES through our Member Login on our website here.

If you do not care for the week's fish or will be away for a week, this is a convenient way to "hold" your share for a week and then you can "double" on a week of your choice!

This will be a short and sweet Newsletter for the Holiday.  Enjoy the fresh Pollock and the remainder of your Holiday!

Thank you for your support and for continuing to help our NH Fishing Industry by buying NH fish and keeping NH fish in our state!

Enjoy the fresh Pollock and thanks for making it Seafood for the Summer!

All the best,

Andrea Tomlinson

General Manager

 

 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 6/26/2017 5:18pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

Welcome to Week 9 of our Community Supported Fishery and thank you to all our 8-week Members who extended their Membership to enjoy a full Summer Session of fresh and local seafood!

We are all done with Shellfish as part of our share for the remainder of the session. Your shares will be fish from now until the end of this Session on August 12. 

We will have Additional Fish (Catch of the Week) for Members only available each week. Order Additional Fish here. Discounted prices for orders over 3 lbs!

All Additional Fish orders and Holds, done here, must be done by Monday at 9pm the week of your delivery in order for us to honor them. We tally all orders Monday night!


Our fish this week will be a medley of Flatfish, the Flounders! Our Dayboat Fishermen are catching mostly Monkfish and Flounder this time of year.  We will be serving up primarily the American Plaice, aka "Dabs"

When filleting a flounder, you actually can get fillets from both the top of the fish, which is the thicker part as well as the underside. Versatile and delicious!

 


 American Plaice 

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

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

Our two Dayboat Captains this week are David Goethel, of the F/V Ellen Diane and Neil Pike of the F/V Sandi Lynn, Captained by Neil Pike. Both fish our of Yankee Fisherman's Coop in Seabrook.

 

 

F/V Ellen Diane, Seabrook, NH

 

 Captain David Goethel, F/V Ellen Diane

 

Neil Pike, hauling his net on F/V Sandi Lynn 

(Courtesy Sarah VanHorn)

Thanks to  the Captains and their hard working crews for the delicious Flounder this week fresh daily from our NH waters!

 

Cooking Flounder:

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

Baked Flounder with lemon

 

Additional Fish Each Week:

We have Additional Fish available weekly for you to order, in addition to your share. Click here to order for Members Only.

All orders over 3 lbs or more are offered at a discounted price!

Holds and Doubles:

  • We offer a flexible holds and double system to accommodate your vacations and weeks you simply cannot make it to pick up your share.
  • If you hold for one week, simply double up another week when you really like the fish choice!
  • Deadlines for HOLDS are MONDAY, 9pm the week of delivery.
  • Click here to do a HOLD or a DOUBLE. Please note once you place a hold or a double, you must contact us to change it if necessary!

 

We ask all Members to do HOLDS on your own,  by using our convenient, easy to use Member Login here!

 

Our Fishermen I know thank you and we sincerely thank you for your support of our dying heritage, the NH Fisherman. We are making a difference, one purchase at at time.

Thank you also to all the hard working staff at Yankee Fisherman's Coop, and best wishes to Manager Marvin "Red" Perkins on a speedy recovery! 

Enjoy  your freshly caught, local Flounder landed in Seabrook NH. We are your dock to dish connection!

All the best,

Andrea Tomlinson

General Manager

 

             

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 6/19/2017 4:21pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Hello %%user-name%%,

Welcome to Week 8 of our Community Supported Fishery! If you are an 8-week Member, you should have received emails today directing you to this link: http://www.nhcommunityseafood.com/members/returning to extend your Membership if you would like to continue with our program.

Please use this link to choose one of our EXTENSION Memberships, allowing you to extend your Membership to either a full 15-week or a full 30-week Annual Membership! 

This is our last week in the Spring/Summer Session that we are offering Shellfish as part of your shares. Your share this week will consist of one dozen oysters, regardless of your Fish share size! All Fish share members are charged the same Member price for the dozen oysters, which is $16/dozen!

We sincerely apologize for all the confusion caused by the new Shellfish HOLD system and the inability for us to double fish shares for HOLDS on Shellfish, due to pricing differences!

Don't want Oysters this week? Simply use our HOLD system here to HOLD oysters this week, receive a $16 credit to use with us for future purchases, including Additional Fish weekly,  for the rest of the season!

We are once again offering local, NH Great Bay grown Oysters from our friends at Virgin Oyster Company this week! Our Oyster Producer, Brian Gennaco has been fighting rain closures and red tide alerts, but was able to safely harvest our oysters this week!

 

Brian and his wife Sarah, shucking oysters at the Chowderfest, Prescott Park 2016

Brian is the owner of Virgin Oyster Company in Dover, NH. He manages two separate oyster farms in the Great Bay Estuary and is one of 16 Oyster Farmers here in NH. Last year, Virgin Oyster Company provided us with our Add on Oysters and our complimentary oysters at our Annual Shareholder Celebration.

You can get Brian's oysters at Franklin Oyster House in Portsmouth, NH. Brian also sells to a local New England distributor.

 

 Brian's Homemade "Oyster Tumbler" at work in the field

 

EATING OYSTERS:

The most common way to eat Oysters here in the US is raw. But you don't have to, you can cook them or even put them on the grill to open them up. 

If you don't feel comfortable shucking your raw oysters, try this: Put your oysters, flat side up, on the grill for 8-10 minutes at a medium heat. The oysters will steam in their own juices, open up and be ready to eat. This is a trick I learned year and some Members have tried it and loved it!

SHUCKING OYSTERS:

Here is a link to how to Shuck an oyster. The oyster in the video is similar to what you will be getting: https://youtu.be/Ruuz4v4RwYg

 

COOKING OYSTERS:

And if you prefer to cook your oysters, here is a link to some Pinterest recipes, including the famous, Oysters Rockefeller: https://www.pinterest.com/search/pins/?q=oysters

HOLDS AND DOUBLES: 

IF YOU HOLD FOR FISH WEEKS, DOUBLE FOR FISH WEEKS

IF YOU HELD FOR ANY LOBSTER OR OYSTER WEEK, WE CREDIT YOU

You can hold your fish share for any week you do not want that week's offerings or will not be available to pick up your share. The week(s) you choose to double up, you will receive double of that week's fish offering. This feature is especially useful for when you are on vacation or if you are not interested in any of our 3 weeks when we will be offering shellfish.

Simply select the week you wish to "hold" your share by Monday at 9pm the week of your delivery.

ADDITIONAL FISH:

Additional Fish Orders- Use your CREDIT from HOLDING SHELLFISH: 
 
Starting again next week , each remaining week within the Spring/Summer Session,  you can order Additional Fish each week HERE ! This is one way to use your credit and get extra fish if you did a HOLD on a Shellfish week.
 
We credit you the week of the Shellfish Week that you held and you use that credit to order Additional Fish!
 
You can use this credit to buy Additional fish  here. Or, if you don't have a credit, just use your credit or debit card to order extra fish any week you need it!
 
We hope you enjoy our final week of oysters (we will have more as Add- ons later in the season) and thank you for your patronage!
 
By supporting a wide variety of seafood producers throughout the Seacoast, we are getting the freshest product available while making a direct impact on our local economy and the livelihoods of our seafood harvesters and producers!
 
Thank you for all your support!
 
 
Cheers,

Andrea Tomlinson

General Manager

 

           

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 6/12/2017 4:13pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear  %%user-name%%,

Welcome to Week 7 of NH's only Community Supported Fishery! We have one more week of Shellfish coming up next week, which will once again be Oysters!

Are you confused about how pricing and HOLDS work for oysters? So are we! This is the first attempt for us to incorporate Shellfish into your shares and it has created a lot of admin work for us,  thrown off a lot of our veteran Member and confused our new Members.

Here are some answers to some FAQs about the Oysters:

  • Everyone who buys a fish share with us (2lb, 1lb or 1/2lb), regardless of fish share size gets ONE DOZEN oysters, and pays the same $16/dozen.

 

  • IF you do not want oysters, we will credit you $16!  YOU CANNOT DOUBLE UP ON YOUR FISH SHARE DUE TO THE PRICE DIFFERENCES!
  • When you hold for oysters, you receive a CREDIT on your account of $16 to use for any future purchase with us. You can essentially use this credit to buy Additional Fish here. 

 

  • IF YOU HOLD FOR FISH WEEKS, DOUBLE FOR FISH WEEKS

 

  • IF YOU HOLD FOR OYSTER WEEKS, DOUBLE FOR OYSTER WEEKS, otherwise you will receive a credit. Ex: You hold Week 6 or 8, you can DOUBLE Week 6 or 8 only.

 

  • If you have doubled up a fish week for a HOLD on oyster week, we have also credited you and our Fishermen will lose out.

 

  • Please let us know if you accidentally doubled, we have to change it on our end!


Our fish this week is the local and delicious Monkfish! This is our thickest fillet and one of the only that is not a white fish, it is purplish gray in color.

 
Monkfish was  once caught as by-catch in otter trawls and gillnets, have quickly become one of the world's most popular fish. In the west, usually just the tail meat is eaten, but  there is a large market for whole monkfish in Asian countries. Also known as "Poor Man's Lobster", monkfish tail meat has both the consistency and distinct taste of this famous crustacean. If you like lobster, you'll love monkfish! And if you don't like lobster, the firm, white fillet when cooked also tastes like a sweetened fish. The flesh is distinct and a purplish-brownish color when raw and turns white once cooked. 

Colin Barnard, crew on the F/V Marion J with a Monkfish 

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

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

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


Baked Monkfish Roman Style (Courtesy of cookingfrombooks.com)
 
Our catch this comes from our loyal Fisherman and his crew, Jamie Hayward of the F/V Heidi & Elisabeth, landed in Portsmouth, NH. Thanks to Jamie and his their crew for this week's effort!
 
 
 
 
 
Jamie Hayward of the F/V Heidi & Elisabeth
 
 
 

 

I would also like thank the hard working crew who cut our fish each week  at our processor, Tri-State Seafoods, in Sommersworth, NH. It takes a group of dedicated people to make this happen each week and our fish fillet crew at Tri-State are an integral part of our weekly operations!
 
 
A processor at Tri-State Seafoods our local processor in Sommersworth, NH
 
ADDITIONAL FISH FOR THE WEEK:
 
Order Additional Monkfish this Week here, and use your credit from HOLDING OYSTERS, up to Week 6. 
 
 
HOLDING FISH THIS WEEK OR OYSTERS NEXT WEEK:
 
Click here to do a HOLD this week or next week for Oysters.
 
Simply select this week, starting on Tues, June 13, if you wish to "hold" your share by Monday 9pm. Then select the week you wish to "double up" your share to make up for your hold.
 
To hold for next week's Oysters, choose week starting Tues, June 20!

Remember, DOUBLES are only permitted on Week 8 for holding on Week 6, Oysters for Oysters.

 

Thank you for your support for locally sourced, locally landed NH fish and the people who catch it, transport it, cut it and gut it!

Enjoy the delicious Poor Man's Lobster, the Monkfish!

Cheers,

Andrea Tomlinson

General Manager

 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

 
 
Posted 6/5/2017 3:00pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%, 

It's finally our first of two Oyster Weeks! This is the first year we have attempted to incorporate Oysters into our CSF shares and we commend all our Members who are trying them for the first time!

This week and Week 8, starting Tuesday, June 20 are our two oyster weeks. Every member, regardless of fish share size, is receiving the same amount of oysters for their share: One dozen raw oysters per share, priced at a Members Only price of $16/dozen! 

As we had mentioned last week, harvesting oysters is weather dependent, because oysters are "filter feeders", filtering water like a strainer for their nourishment. If it rains, the state of NH Department of Environmental Services tests the water and the oyster meat for health safety. The rain last week and expected today and tomorrow are preventing our NH Oyster farmers from harvesting, so we have done the next best thing and sought out oysters from our friends in Cape Cod for our early week deliveries!

Our Oyster farmer, Brian Gennaco, pictured below will be able to harvest later this week and has been kind enough to source our early week Oysters. Thanks to Brian for all his hard work!

 

 

Brian is the owner of Virgin Oyster Company in Dover, NH. He manages two separate oyster farms in the Great Bay Estuary and is one of 16 Oyster Farmers here in NH. Last year, Virgin Oyster Company provided us with our Add on Oysters and our complimentary oysters at our Annual Shareholder Celebration.

You can get Brian's oysters at Franklin Oyster House in Portsmouth, NH. Brian also sells to a local New England distributor.

If you DO NOT WANT OYSTERS this week, please HOLD here now. Deadline to hold for the upcoming week is always Monday at 9pm. After that, we will not be able to do a HOLD for the upcoming week, sorry! You will receive a credit of $16 for the held oysters that you can use anytime with us for future Memberships, Additional Fish or Add on.

EATING OYSTERS:

The most common way to eat Oysters here in the US is raw. But you don't have to, you can cook them or even put them on the grill to open them up. 

If you don't feel comfortable shucking your raw oysters, try this: Put your oysters, flat side up, on the grill for 8-10 minutes at a medium heat. The oysters will steam in their own juices, open up and be ready to eat. This is a trick I learned last year, tried it and was hooked!

SHUCKING OYSTERS:

Here is a link to how to Shuck an oyster. The oyster in the video is similar to what you will be getting: https://youtu.be/Ruuz4v4RwYg

And if you prefer to cook your oysters, here is a link to some Pinterest recipes, including the famous,Oysters Rockefeller:https://www.pinterest.com/search/pins/?q=oyster%20recipes&rs=typed&term_meta[]=oyster%7Ctyped&term_meta[]=recipes%7Ctyped.

HOLDS AND DOUBLES: 

IF YOU HOLD FOR FISH WEEKS, DOUBLE FOR FISH WEEKS

IF YOU HOLD FOR OYSTER WEEKS, DOUBLE FOR OYSTER WEEKS, otherwise you will receive a credit. Ex: You hold Week 6 or 8, you can DOUBLE Week 6 or 8 only.

However, you can hold your fish share for any week you do not want that week's offerings or will not be available to pick up your share. The week(s) you choose to double up, you will receive double of that week's fish offering. This feature is especially useful for when you are on vacation or if you are not interested in any of our 3 weeks when we will be offering shellfish.

Simply select the week you wish to "hold" your share by Monday at 9pm the week OF your delivery. Then select the week you wish to "double up" your share to make up for your hold.  DOUBLES are only permitted on Week 8 for holding on Week 6, Oysters for Oysters.

Enjoy the Oysters and remember to use your Credit for Additional Fish Week 7!

ADDITIONAL FISH:

Additional Fish Orders- Use your Credit from HOLDING SHELLFISH: 
 
Starting again next week, you can order Additional Fish each week HERE if you would like! This is one way to get extra fish if you did a HOLD on a Shellfish week. We credit you the week of the Shellfish Week that you held.
 
You can use this credit to buy Additional fish by the pound throughout your session here. Or, if you don't have a credit, just use your credit or debit card to order extra fish any week you need it!
 
Thank you for our patronage, enjoy the oysters and look forward to Fish Week next week!
 
 Cheers,

Andrea Tomlinson

General Manager

 

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/29/2017 3:24pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

It is Week 5 and we were originally going to serve up Oysters this week, but due to inclement weather, we are serving up White Hake. Oysters will be served up next week, Week 6 and Week 8.

We know this is confusing and apologize! We are trying to take the confusion out of it with multiple email notifications and easy instructions! The rain is preventing our oyster farmers from being able to harvest our oysters this week!!

If you do not want oysters, please do a HOLD here for those weeks, they are listed as "Week starting June 6" (WEEK 6) or "Week starting June 20" on the HOLD list. You will receive a credit for the oysters at $16/share to use for Additional Fish (see below, now available!!)or Add ons within the session.

Did you not want oysters this week and did a HOLD, but would like Fish instead? Just respond to this email with the word "FISH" and we will remove your HOLD for this week for you, move it to next week, credit you, and get you your fish this week!

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

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

 

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

 

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

 

 

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

 

Our Fisherman this week  is NH Sector fisherman, Fanel Dobre, owner of  the F/V Angela Michelle.  

 

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

 
Additional Fish Orders- Use your Credit from HOLDING SHELLFISH: 
 
Starting this week, you can order Additional Fish each week HERE if you would like! This is one way to get extra fish if you did a HOLD on a Shellfish week. We credit you the week of the Shellfish Week that you held. As of tomorrow, if you are holding for the first oyster week, you will receive a credit on your account ($16/oysters and $14/lobsters). We will extend the deadline for Additional Fish to tomorrow night for you to do this!
 
You can use this credit to buy Additional fish by the pound throughout your session here. Or, if you don't have a credit, just use your credit or debit card to order extra fish any week you need it!
 

We sincerely apologize for the change of schedule this week, we are a weather dependent business!

Thanks for your support!

Cheers,

Andrea

General Manager

 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/26/2017 8:01am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

This is the first year we have attempted to incorporate NH Shellfish into our CSF shares. With any fresh seafood, but especially with Oysters, we are unfortunately dependent on the weather for harvest.

Due to the persistent rain forecasted into next week, our Oyster Farmer will not be able to harvest oysters for next week's shares. Oysters are filter feeders and the state does not allow Oyster Growers to harvest within 3 days of a heavy rain. We will be offering the Oysters instead on Week 6.

Reminder: All Members, regardless of Fish Share Size (2lb, 1lb or 1/2lb), are paying the same amount for Oysters, $16/dozen (and Lobsters $14/share).

The Remainder of the Spring/Summer Session looks like this:

8-week Members: Session Ends June 24

Week 5 (next week) FISH

Week 6 (June 6-10) OYSTERS $16 credit if you HOLD

Week 7 (June 13-17) FISH 

Week 8 (June 20-24) OYSTERS $16 credit if you HOLD

YOU MUST USE YOUR CREDIT OR DOUBLES WITHIN YOUR SESSION DATES, unless you decide to extend your Membership (see below)

15-week Members: Session Ends August 12:

Weeks 9-15 (June 27-Aug 12) FISH

EXTENDING YOUR MEMBERSHIP: Next week, we will send all 8-week Members an invitation to extend your Membership to 15-week or our discounted Annual Membership.  If you choose this option, you can use your credit and or/owed DOUBLES from holding Fish anytime within the 15-week or Annual membership timeframe!

 

HOLDS work like this:

If you HOLD on a Fish Week, you double up on a Fish Week

If you HOLD on a Shellfish Week, you get a credit to use within your session time to buy Additional Fish or Add ons.

IF YOU HAVE AN EXISTING HOLD FOR WEEK 5, NEXT WEEK:

 

  • If you already did a HOLD because you did not want Oysters next week and want fish next week, simply reply to this email with the word "FISH" and we will remove your HOLD for this upcoming week and put it at WEEK 6 for you!  You will receive a $16 refund for the Oysters.
  • If you already did a HOLD because you are away next week, you can now DOUBLE UP ON WEEK 7 to make up for the missed fish share. Do that here: http://www.nhcommunityseafood.com/members/scheduleactions/
  • If you DO want Oysters, but are not available on WEEK 6 to receive them, you can DOUBLE UP on Week 8. Do that here: http://www.nhcommunityseafood.com/members/scheduleactions/. This is the only circumstance where you can DOUBLE up on a Shellfish Week.

 

Sorry for the confusion and thank you for your continued support and patronage! As soon as the weather clears up, we will get you those fresh and local oysters!


Thanks,

NH Community Seafood

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/22/2017 5:09pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

We are already in Week 4 of our Community Supported Fishery! And starting June 1, all our Dayboats can return to sea and start fishing directly off our NH Shores. Hope you enjoyed your delicious lobsters last week!

Please note, regardless of your fish share size, in our first ever CSF share with shellfish incorporated into the actual shares, all shellfish shares are priced the same, whether you have a 2lb, 1lb or 1/2 lb share of fish!

Our New England favorite this week is the Atlantic Pollock. Here is a box of freshly caught 



Pollock at Yankee Fisherman's Coop in Seabrook last year, where the majority of our NH Dayboat Fishermen land their weekly catch!

Atlantic Pollock is quickly becoming the new signature New England fish, tasting much like cod and haddock and very abundant. Check out the article which appeared on our Facebook page:http://www.concordmonitor.com/Misunderstood-pollock-a-key-to-New-England-seafood-s-future-2011708.

Atlantic Pollock is related to cod and haddock and sometimes referred to as "Green cod".  Atlantic Pollock are found in the Northwest Atlantic Ocean and are most common on the western Scotian Shelf and in the Gulf of Maine. A different species of Atlantic Pollock, commonly known as saithe, is found in the Eastern Atlantic.

Atlantic Pollock differs from cod in that they have a greenish hue and slightly darker flesh. Not to be confused with the Alaskan Pollock, found in the Pacific Ocean and one of the most harvested fish in the world. Alaskan pollock is often times found in frozen fish sticks and fish fillets and a main ingredient in seafood salad and many processed seafood products. Our

Pollock has a white, firm flesh with a sweet and delicate flavor. It is low in saturated fat and a great source of B 12 vitamins! 

Pollock is great in fish chowder, broiled, baked for grilled. It is also fabulous for fish tacos and works well with any blackened recipe. Substitute it in any recipe that calls for cod or haddock. Here is are some great recipe ideas on our Pinterest Page:https://www.pinterest.com/nhcsf/pollock. This is what Chefs at Moxy, a dedicated member of our RSF program in Portsmouth, do with a batch of Pollock from us:

 

 

 

 

 

p o l l o c k • à • l a • m o x y
nh mushroom,whipped beet ,arugula-cherry tomato salad

(Courtesy of Moxy)

Our Fisherman this week owner Fanel Dobre of the F/V Anne Marie. Thanks to Fanel and his crew for the delicious Pollock and Hake for our Restaurants!

 

                         

HOLDS AND DOUBLES: 

Oyster Weeks are coming up, next week (Week 5) and Week 8! IF you want to HOLD:

How to do a HOLD for VACATION OR HOLDING ON SHELLFISH WEEKS:   WEEK 5 and 8 (two oyster weeks) are our remaining Shellfish Weeks. IF YOU HOLD ON WEEK 5 AND WANT TO DOUBLE UP ON WEEK 8, that is fine. If you hold because you don't want  Shellfish at all, we will credit you!

If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share. 

CHANGE YOUR PICK UP LOCATION: 

We offer this feature for you to conveniently change your Pick up location, if need be, for any number of weeks within your session. We now have 24 Pick Up Locations to choose from. Simply click here: and change your pick up location to accommodate your schedule!

Enjoy the Pollock and thanks for your support! 

And remember, we are asking Members to Find Members, to help us reach our 1000 Member goal! So if you haven't already, please tell a friend, neighbor, family member, coworker or anyone you care for about us, please!

We truly are making a difference by buying locally sourced NH fresh fish!

Many thanks,

Andrea Tomlinson

General Manager/Seafood Enthusiast

         

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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