NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 11/18/2016 2:40pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.




Dear %%user-name%%,

HOLDING  YOUR SHARE NEXT WEEK: If you are traveling next week and unable to pick up your  share, please go to Member login here and HOLD your share for next week  and double it for the following week, our final week of this Fall Session.

THURSDAY/FRIDAY PICK UPS:All THURSDAY AND FRIDAY PICK UPS, except Peterborough, will be moved to WEDNESDAY, same place, same time.

OYSTER ADD ONS:Weather dependent, we will be offering fresh, NH oysters for  Thanksgiving Week. We will not be able to accommodate Tuesday Pick ups with oysters, sorry. 

And don't forget about our Holiday Seafood Medley Session for the entire month of December! Four weeks of local, seasonal seafood including lobsters, oysters, scallops and NH Sea Raised Steelhead Trout!

Happy Holidays and Thanks for making it NH Community Seafood! We are very thankful for your patronage.

In Peace,

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/17/2016 2:14pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.



Hello %%user-name%%,

Oysters were undoubtedly on the table at the very first Thanksgiving Celebration. And oyster stuffing remains a tradition here in New England as well. So, celebrate this year with fresh, NH oysters from our friends at Virgin Oyster Company in Dover. 

All oysters are farmed in the NH Great Bay Estuary and hand picked, culled and cleaned.

 


 One dozen raw, in-shell oysters, fresh out of Great Bay

 

 Order here while supplies last! Limited Supply!

 

 

Member price, just $16/dozen.

 

Make it NH Community Seafood for the Holidays!

In Peace,

NH Community Seafood

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/14/2016 7:29pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

Welcome to Week 13 of our Community Supported Fishery (CSF)! I apologize for the late newsletter, I am having some serious technical difficulties with the website administrator tonight! This is my fifth attempt to send this newsletter today!

Our fish this week is Atlantic Cod. Cod is strictly regulated by the National Marine Fisheries Service in an attempt to bring back the populations to their former numbers.

Our fishermen save most of their cod quota until the end of the season and that is why we are able to offer this sustainably managed species this week.

So, we welcome back the New England favorite, the Atlantic Cod, Gadus morhua. 

 

 

 

 

 

 

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

For these reasons, since the year 2000, cod stocks in some areas of the Gulf of Maine have been on a dramatic decline and this has redefined the fishing industry in New England as a whole. Our once thriving NH fishing fleet is now down to no more than 8 active boats, throughout the entire Seacoast!

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

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

 

 

 

 

Baked Cod Fillets on White Bean and Cherry Tomato Stew
 
      (Courtesy of Pinterest)  
 
Our Fisherman this week is veteran Ricky Anderson of the F/V Bridget Leigh out of Rye
 
 
Captain Ricky Anderson of the F/V Bridget Leigh
 

 Ricky's right hand man, Zach Griggs (left) offloading fish with Ryan from Yankee Fisherman's Coop

 

Additional Fish Orders and Add-ons:

 

Do you love Cod and want some more for this week?

 If you would like additional fish along with your weekly share, take advantage of our Additional Fish Orders, which must be made by 12pm midnight tonight. Additional fish will come in 1lb packages or 2lb packages.

 

Also, you can still order the Lobster and Crab Add-ons for this week here

 

 Order Lobsters and Crabs for this week with your fish share by 12 pm tonight!

 

We will be offering Oysters next week for Thanksgiving as a Members only Add-on.

All Thursday Pick ups will be moved to Wednesday, same place and time for the Thanksgiving Holiday.

 

Thank you for your support!

 

Enjoy the cod and the lobsters and crabs!

 

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/12/2016 2:49pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 



Dear %%user-name%%,

We have a treat for next week, NH caught Live Lobsters and Jonah Crabs as Members Only Add ons. Feeling crabby? Lobsters and crabs have selenium and omega-3 fatty acids, that help keep a positive attitude!

To order Lobster or Crabs, just go here. You can pay with your credit or debit card on our website. 

Average chix lobster size is 1.2 lbs (sorry, none as big as pictured above, about 12 lbs!).

Crabs come 3 per order, limited supply!

 

All orders will be delivered with your fish share next week! 

Thanks for your support for NH Community Seafood!

Seafood is good for the soul.

All the very best,

Andrea

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/7/2016 5:14pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

 

------

Welcome to Week 12 of our Community Supported Fishery (CSF). NH's only Dock to Dish connection bringing you fresh, locally caught fish from our few remaining NH Commercial Fishermen on the Seacoast.

It's Flounder season for some of our fishermen, so this week we are serving up two species of flounder, the Yellowtail flounder, Limanda ferruginea, and the American Plaice, aka "dabs", Hippoglossoides platessoides.

 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, eyes on the right hand side.

 

 

  Yellowtail Flounder

 

The Yellowtail flounder is found in the Atlantic Ocean from Newfoundland to the Chesapeake Bay. It is the Cadillac of the flounder species.  The species got its name from the yellow tint on the tail and fins that encompass the top and bottom of the flattened out, eyes- on- top anatomy of this species. Like all flounders, the yellowtail spends most of its time on the bottom of the ocean, particularly in sandy bottoms and is basically sedentary unless disturbed or hungry. It is a right eyed flounder, kind of like a right handed person.

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. Here are some great flounder recipes from our Pinterest Page: https://www.pinterest.com/nhcsf/flounder/ and for Plaice specifically: https://www.pinterest.com/nhcsf/plaice/

 

 

Swiss chard gratin, tomatoe and basil flounder
(Courtesy of Pinterest) 

Our NH Dayboat Fisherman this week is Veteran Dave Goethel of the F/V Ellen Diane. Dave has been a true advocate for NH Groundfishermen and is currently in the National news for fighting the newly enforced regulations by the National Marine Fisheries Service (NMFS) concerning their new ruling about At Sea Monitors. Read more here:http://buff.ly/1OWDKA4.

            Captain and Fisherman Advocate Davis Goethel of the F/V Ellen Diane
 
 
 
 
 F/V Ellen Diane moored in Hampton Harbor

 

Want some more Flounder for the rest this week?

If you love Flounder or just need some extra fish this week, we are  offering our Additional Fish Orders to be made until 12pm tonight. Additional fish will come in 1lb packages and/or 2lb packages delivered with your share. Orders over 3 lbs are offered at a discount rate.  

 

HOLDS AND DOUBLES: Please remember to do this on our website and select both the week you wish to hold AND the week you wish to double. If you like this week's fish, you can double up this week and hold another week within this Session (until Dec. 2).

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. THIS MUST BE DONE THE MONDAY BEFORE THE WEEK YOU WISH TO HOLD OR DOUBLE!

Lobster Add ons for next Week!!

 

We will be offering live lobsters as a Members Only Add on all next week. All lobsters are Chix. The average size of a "Chix" lobster is about 1.2lbs. 

  • Lobsters will come from the NH F/V Vivian Mae out of Portsmouth
  • We offer all our fishermen and lobstermen an incentive on each pound of seafood we purchase
  • Price: $6.40/lb or 3 for $18.00
  • Lobsters will be delivered with your share, order here for next week! 


And finally, it's Portsmouth Restaurant Week! 

 

Participating restaurants offer special three course prix fixe menus at two unbelievable prices: $16.95 for lunch or $29.95 for dinner per person. Note: Some restaurants extend the $16.95 value price to dinner as well. Find local specials and offers from shops, attractions and hotels at the bottom of the page.

Please support the Restaurants that are part of our Restaurant Supported Fishery (RSF) for this great deal of a meal:

  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Cure (seasonally), Portsmouth, NH
  • Atlantic Grill, Rye, NH Just added!

Thank you for your continued support for our NH Fishing Community! Enjoy the Flounder and please order your lobsters while supplies last!

Cheers,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 10/31/2016 3:32pm by Andrea Tomlinson.
 

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

----

Welcome to Week 11 of our Fall Session of NH's only Community Supported Fishery (CSF). We are sourcing fish from the few remaining NH Commercial Fishermen. This week, our fishermen are fishing exclusively for monkfish so for the sake of diversity, we are utilizing a guest boat from Gloucester and  serving up an old New England familiar favorite, the Haddock, Melanogrammus aeglefinus.

Remember, if you like haddock, you can order Additional Fish to receive with your share this week. If you would like to HOLD this week, you can do that also and double up another week within the session. All this must be done by 12pm midnight tonight through our Member Login on our website.

The Marine Stewardship Council (MSC), one of the oldest and most recognized sustainable seafood licensing agencies, just approved New England wild caught Haddock, Pollock and Acadian redfish as sustainably caught seafood. Those involved with the study claim this "allows consumers to buy New England redfish, haddock and pollock with the confidence that the fisheries will continue to be operated and managed in a sustainable manner".



 

 

A cousin to the cod, the popular Haddock spans both sides of the Atlantic Ocean. In our western Atlantic, Haddock can be found from Newfoundland to Cape May, New Jersey. A cold water species, the Haddock is most abundant in the Gulf of Maine and especially offshore on Georges Bank.

Haddock prefer a gravel or rocky bottom and can live up to 10 years old. Grayish-silver in color, with a distinctive black lateral line and black 'thumbprint" along the side, haddock are also easily recognized by their pointed, shark-like, front dorsal fin. This species feeds primarily on mollusks, crustaceans and herring. 

Haddock fillets are firm and tender. They are denser than a cod fillet and have a sweet, mild flavor. Most fried fish sandwiches and fish and chips meals you will find in New England are haddock. This is a staple and abundant New England species and is plentiful in our Gulf of Maine.

Bacon and tomato topped Haddock (Courtesy of Pinterest)

 

Here are some great recipe ideas for Haddock, including the above pictured dish:https://www.pinterest.com/recipes/haddock/.

 

As stated above, our NH Fishermen are fishing exclusively for Monkfish right now and we have served that up already, so as to not repeat the same fish within a four week period, we are relying on our guest boat friends Gloucester for this week's catch. These boats are often times fishing right beside our NH boats, but often times have a different set of quota and are able to catch species our NH boats are not able to catch at times.

 

Additional Fish Orders and Lobster Ravioli Add-ons:

 

If you love Haddock or just need some extra fish this week, we offering our Additional Fish Orders to be made until 12pm tonight.  Additional fish will come in 1lb and 2lb packages. Order your extra haddock tonight to get it delivered with your share this week!

Lobster Raviolis are SOLD OUT for this Session! Thanks to all who tried these delicious local pasta treats from Portsmouth Lobster Company!

 

 

 

VACATION HOLDS AND DOUBLES:

You are now able to do a vacation hold or simply hold for the upcoming week up until Monday nights at 12pm midnight.

We offer a flexible hold system if you are away for a week during our session. We ask that you do this through our website. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. 

 

Here is a list of all our RSF members, so you can support them next time you dine out! Thanks to Three  Rivers Farmers Alliance for the help in acquiring a lot of these restaurants this season.

 

  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Cure (seasonally), Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34 (seasonally), Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH
  • Atlantic Grill, Rye, NH Just added

 

And a big shout out to all the guys at Yankee Fisherman's Cooperative, just over the bridge from Hampton Beach  in Seabrook. I would like to especially thank Manager Marvin "Red" Perkins, who puts up with my constant and persistent weekly inquiries about who's fishing and what they are catching. This man has the patience of a Saint! Thanks Red and the  guys on the floor, TJ and Ryan!

That's all for this week folks! Enjoy your haddock and happy Fall!

Cheers,

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 10/24/2016 4:49pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

We are in Week 10 of NH's only Community Supported Fishery (CSF), supporting our few remaining NH Commercial Fishermen. Quota allotments, set by the National Marine Fisheries Service (NMFS), for our fishermen are very low for many species this year. We are currently sourcing fish from just 4 boats.  

So to remain true to our mission of buying what the fishermen are catching, we are once again offering a species that is abundant and that our fishermen have ample quota to catch, the Monkfish.

Monkfish, Lophius americanus, 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 week is a cooperative effort of two of our NH Fishermen: Ricky Anderson of the F/V Bridget Leigh and Jamie Hayward of the F/V Heidi & Elisabeth.  Thanks to all our fishermen and their crew for this week's effort!
 
 
 
 
Ricky Anderson is back fishing on the F/V Bridget Leigh
 
 
 
 Crew Member Zach, working with a Halibut on the F/V Bridget Leigh
 
 
 
Jamie Hayward of the F/V Heidi & Elisabeth
 

 

I would also like to thank all the hard working people behind the scenes that make your weekly fish share possible. From the dock hands at Yankee Fisherman's Cooperative, to our dedicated fish brokers from Heidi & Elisabeth in Portsmouth, to the fish cutters at our processor, Tri-State Seafoods, it takes a group of dedicated people to make this happen each week!
 
 

Additional Fish Orders and Lobster Ravioli Add-ons:

 

 Monkfish seasoned with spring herbs on grill

If you love Monkfish or just need some extra fish this week, we are once again this Session offering our Additional Fish Orders to be made until 12pm tonight. 

Additional fish will come in 1lb and 2lb packages, with a discounted rate if you order 4lbs or more! 

Lobster Ravioli are SOLD OUT for the remainder of the Session!

Nuts over Fish Add on, order for Week 11:

 

We have an exciting new Add-on available to Members from NHCS Shareholder and Member, Cinde Vandette, called Nuts over Fish! Available in 3oz packages and 6 nut flavors (including Sugar Free), Nuts over Fish is a delicious fish topping blend of nuts and herbs to compliment any of our fresh fish! To order, click here.

 

 

 

    

Almond Nut- One of 6 toppings available as our new Add-on item!

 

 

 Pistachio, Macadamia or Almond Toppings Available 

 

We are delighted to be able to offer our Members this diverse variety of specialty items! Please note, to order Add-ons, you must be paid in full for your fish share and use a credit or debit card to purchase.

We would like to welcome our newest member, The Atlantic Grill, at the traffic circle in Rye, to our Restaurant Supported Fishery(RSF). Thanks to Chef Justin Blais for signing onto our program and to Three Rivers Alliance for their help! Here is a list of all our RSF members, so you can support them next time you dine out!

  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Cure (seasonally), Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34 (seasonally), Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH
  • Atlantic Grill, Rye, NH Just added!

Thank you for your continued support of NH Community Seafood! We appreciate your business as  we help our remaining NH Fishermen, one pound at a time!

Enjoy your Monkfish!

 

Andrea

 

 

 




-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 10/17/2016 4:34pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Welcome to Week 9 of our Fall Session! And welcome to our 8-week Members who are extending their membership to continue to receive the freshest, most sustainable local fish in all of NH!

Firstly, a gracious thank you to CSF Member and professional photographer, Michael Sterling and CSF Member and journalist/teacher/art activist Denise Wheeler for their creation of this fabulous article, hot off the press, in the Portsmouth journal, "The Square": http://www.thesquarenh.com/on-board-with-the-dock-to-dish-movement.  This article gives our Restaurant Supported Fishery (RSF) the attention it so rightfully deserves!

 

This week we are able to bring you the old favorite, the Codfather of all fish, the Atlantic Cod, Gadus morhua. 

 

 

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

 

For these reasons, since the year 2000, cod stocks in some areas of the Gulf of Maine have been on a dramatic decline and this has redefined the fishing industry in New England as a whole. Our once thriving NH fishing fleet is now down to no more than 8 active boats, throughout the entire Seacoast!

 

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

 

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

 

 

                        
 
 Baked Cod Fillets on White Bean and Cherry Tomato Stew
      (Courtesy of Pinterest)    

 

Our Fisherman for this week is hardworking, constantly at sea and NHCS Board Member, Jamie Hayward of the F/V Heidi & Elisabeth. Jamie has been catching a lot of fish for us this year and lands fish at the Portsmouth Fishing Pier. Thanks to Jamie and his crew for bringing us this local treat again this week!

Jamie was also recently featured in the Portsmouth Herald Seacoast Sunday, discussing the state of our NH Fishing industry. Here it is: http://www.seacoastonline.com/news/20161009/last-of-fishermen-nhs-ground-fishing-captains-fading-away.

 

 

                                  Captain Jamie Hayward on the F/V Heidi & Elisabeth

 

 


Heidi & Elisabeth Crew Members Chris (left) and Tommy "picking the net"

 

 

 Heidi & Elisabeth crew member Erik Crowley with a rather large halibut

 

 

 

Additional Fish Orders and Add-ons:

Do you love Cod and want some more for this week?

If you would like additional fish along with your weekly share, take advantage of our Additional Fish Orders, which must be made by 12pm midnight tonight. Additional fish will come in 1lb packages or 2lb packages.

 

ORDER LOBSTER RAVIOLI FOR THIS WEEK TO PICK UP WITH YOUR SHARE!

ONLY 5 dozen left!

 
 

 

Lobster Ravioli Add ons and Additional Fish available to order online until 12pm tonight! 

 

Reminder to All: HOLDS AND DOUBLES POLICY: Please remember to do this on our website and select both the week you wish to hold AND the week you wish to double, here's how..

 

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. This must be done MONDAY night, by 12 midnight the week you wish to hold!

 

 

 

 

 
 
GREAT NEW ADD ON NUT TOPPING TO GO WITH YOUR NH FISH:
 
This stuff is amazing, I've tried it for the last 3 weeks on all types of fish!
 
We have an exciting new Add-on available to Members from NHCS Shareholder and Member, Cinde Vandette, called Nuts over Fish! Available in 3oz packages and 6 nut flavors (including Sugar Free), Nuts over Fish is a delicious fish topping blend of nuts and herbs to compliment any of our fresh fish! To order, click here for next week!

 

 Pistachio, Macadamia or Almond Toppings Available 

 

We are delighted to be able to offer our Members this diverse variety of specialty items! Please note, to order Add-ons, you must be paid in full for your fish share and use a credit or debit card to purchase.

Finally, remember our creative minded Chefs and the following restaurants next time you are going out to eat. These members of our Restaurant Supported Fishery (RSF) are helping put us on the map:

  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Porstmouth, NH
  • Cure (seasonally), Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34 (seasonally), Portmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH
  • Atlantic Grill, Rye, NH Just added!

 

It is with immense pleasure that we are able to supply so many Members and restaurants with our local NH fish. We continue to help the struggling NH Fishing Industry, one pound at a time!

Thank you all for your continued support!

Enjoy the King and Queen of the Sea,

Andrea

 

 

 -------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 

Posted 10/10/2016 4:52pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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We are already in Week 8 of our Fall Session. For those of you who have signed up for the 8-week Session and would like to continue to receive our fresh, local fish until Dec. 2, you can extend your Membership here, but please wait until tomorrow morning (when our prorated week updates) to do so. 

Our NH Fishermen continue to fight to maintain their livelihood. Two of our fishermen, Captain Jamie Hayward and Captain Neil Pike, were featured in the Portsmouth Sunday Herald's Seacoast Sunday. See the article here.

By buying fish from our cooperatively owned CSF, we are helping to support the remaining NH Fishermen who are left. Our cooperative was formed by fishermen for fishermen. In our Coop, Fishermen own 80% and our consumer Shareholders own the remaining 20%.

Calling all Night Owls! You now have the opportunity to HOLD your share, order your Add-ons and Additional Fish for the week up until 12 midnight on Mondays! See below for details.

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

 

The fillets on these fish are thin and delicate but have a distinctly sweet flavor. You will receive your fillets with the red skin on. Remember, the skin of the fish is where most of the healthy Omega-3 oils are stored AND they add a lot of flavor when cooking. Try them in fish tacos, sautéed in butter with lemon and garlic or on the grill in tin foil. Here is a link to a number of great redfish recipes on our Pinterest Page:https://www.pinterest.com/nhcsf/acadian-redfish/. And remember the cardinal rule for cooking fish10 minutes per inch, including flip time! Because these fillets are very thin, you will therefore only need to cook them for a few minutes each side!

 

Our Fishermen this week is Captain Tim Daggett of the F/V Angela Michelle. We are also getting fish from our guestboat friends on the F/V Teresa Marie III out of Gloucester, Mass to make up this week's catch!

 

 F/V Angela Michelle awaits its next trip

 

Acadian Redfish fresh off the boat
(Courtesy of Portland Fish Exchange)
 
 
 
 
 
 
 
 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Redfish or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 12 midnight tonight.

 

 

 We have a limited supply of our Lobster Ravioli Add-Ons left! They freeze well, so get them before they are gone! You have until tonight, Monday at 12 midnight to order these delicious treats to be included in your share for this week!

Additional fish will come in 1lb and 2lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

NEW HOLDS POLICY if you don't care for Catch of the Week:

Don't like Redfish? You can now HOLD your share for the week, up until 12 midnight tonight and DOUBLE UP on a different catch of the week in the Session. You can also use the HOLD feature for week's which you are on vacation or are unable  to pick up your share. Please do all holds via our Member Login on our website, which gives you the flexibility to choose your own dates. 

 
GREAT NEW ADD ON NUT TOPPING TO GO WITH YOUR REDFISH:
 
We have an exciting new Add-on available to Members from NHCS Shareholder and Member, Cinde Vandette, called Nuts over Fish! Available in 3oz packages and 6 nut flavors (including Sugar Free), Nuts over Fish is a delicious fish topping blend of nuts and herbs to compliment any of our fresh fish! To order, click here.

 

    Almond Nut- One of 6 toppings available as our new Add-on item!

 

 

 Pistachio, Macadamia or Almond Toppings Available 

 

We are delighted to be able to offer our Members this diverse variety of specialty items! Please note, to order Add-ons, you must be paid in full for your fish share and use a credit or debit card to purchase.

Thank you so very much for your continued support for our NH Fishing Community!

 
Enjoy the Redfish,
Andrea
 

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nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 10/7/2016 2:49pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Are you nuts over fish? Well, we have a perfectly nutty, herb-infused product for you!  I have been enjoying samples of the macadamia and almond and love this combination of nuts, spice, a hint of sweetness and fish!

We have an exciting new Add-on available to Members from NHCS Shareholder and Member, Cinde Vandette, called Nuts over Fish!

Available in 3oz packages and 6 nut flavors (including Sugar Free). Only $6.99/bag!

To order, click here.   

Order deadline: SUNDAY, 9pm for delivery with your fish share next week.

 

 

 
   Almond Nut- One of 6 toppings available as our new Add-on item!
 
 
With Nuts over Fish, your fish could look like this too:
 

  Pistachio, Macademia or Almond Toppings Available



Thanks for making it NH Community Seafood!  We ARE nuts over Fish!

Andrea

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nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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