CATCH OF THE WEEK

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 8/1/2016 2:07pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Just two weeks left of our Spring//Summer Session folks! We are in Week 14 of our 15-week Session and Week 7 for our 8-week Summer Session. Next week will be our final week of this Session.

We break for a week from August 15-19, then our Fall Session begins August 22!

Update your 2016 Membership here for our Fall Session, with both 8-week and 15-week options!

This week's Catch of the Week is White Hake, Urophycis tenuis, otherwise called "Mud Hake".

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 for the majority of our shares is NH Sector fisherman, Fanel Dobre, owner of  the F/V Angela Michelle.  We are hoping to get the remainder of our hake locally from one of our NH Fishermen or our guest boat friends in Portland! 

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

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love hake or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week! Additional fish will come in 1lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

Lobster Ravioli Add ons  and Additional Hake Add On available to order online until 9pm tonight!

 

OYSTER ADD-ONS NOW AVAILABLE

 

Fresh, NH Oysters for Sale! Members Only Add-On!

 

Add on a Dozen fresh oysters to your fish share next week and support our local Oyster Growers at Virgin Oyster Company! One dozen oysters for just $16.00 per dozen. Order here for next Week, 15 delivery with your fish share!

 

 

 

LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 

 

 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen! Lobsters are currently $4.99/lb off the boat.

 

  

Our Restaurant Supported Fishery (RSF) is growing by the week! We have teamed up with Three Rivers Farmer's Alliance to help market our fish to chefs around the Seacoast and beyond. Please support these fine establishments that are currently serving our fish on a weekly basis:
  • Anneke JansKittery, ME
  • 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
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Isle of Shoals Marine Lab, Atlantic Ocean, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Portsmouth, NH
  • Cure, Portsmouth, NH
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, Me

 

Thank you for your continued support and don't forget to sign up for the upcoming Fall Session to continue to receive the freshest fish right off the boat, that NH has to offer!

 

Enjoy the hake,

Andrea

 

 

 

-------

                                        

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 
Posted 7/25/2016 4:43pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

Welcome to Week 13 of our Spring/Summer Session (that's Week 6 for  Summer Members) offering you the freshest, most local fish available in NH! As we come closer to a close for this Session, I sent you all reminders to renew your Membership for our Fall Session. This Session ends on August 14. Then we take a one week break, August 15-19. If you have chosen this week for a double, please choose another week within this Session or the Fall Session if you are signing up or are an Annual Member.

The Fall Session starts August 22. There will be an 8-week and a 15-week option.  If you would like to continue receiving the freshest fish around for the fall, sign up here!

We have only five NH Fishermen fishing right now, so we are going to support them by buying what they are catching. Quotas for our NH Fishermen are very limited and they are only currently able to fish for a handful of species. Therefore, we will once again be offering the delicious Monkfish, Lophius americanus this week.

Formerly caught as by-catch in otter trawls and gillnets, monkfish 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. 

Not at all attractive on the outside, monkfish should not be judged by their outward appearance! They are  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 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 "fillets" 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/.

Roasted monkfish with crushed potatoes, olive oil and watercress (Courtesy of The Telegraph)
 

Coming through for us again this week is the dedicated crew of the F/V Heidi Elisabeth, captained by NHCS Board Member and Fisherman Extraordinaire, Jamie Hayward. Thanks to Jamie and his hardworking crew for this week's catch!

 

Captain Jamie Hayward on the F/V Heidi Elisabeth

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Monkfish or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm 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.

 
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen! Lobsters are currently $4.99/lb off the boat.

 

FRESH LIVE OYSTERS NOW AVAILABLE AS AN ADD-ON

 

 

NH Grown OYSTER ADD- ONS are now available to order for Week 15 (August 8-12) as a Members Only Add-on. Sold in the shell, raw, by the dozen for $16/dozen. Click here to order. Oysters will be delivered with your fish share on Week 15.

 

 

We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member! 

  •  Anneke JansKittery, ME
  • 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
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Cure, Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

Thanks to Erin Norton, Manager of Three Rivers Farmer's Alliance for all the new customers! 

Thank you for your continued support. We look forward to seeing you in the Fall as well! Enjoy the Monkfish and remember to order your oysters for our Week !5!

Andrea

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-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/20/2016 2:02pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

---

 

We hope you have been enjoying your fish and Add-ons this Session. Thank you for your support!

Just a reminder that this Session, for both our 15-week and 8-week Members, will end on August 14.

Then we take a week off from August 15-19 and the following week begins our Fall Session series!  Available in both 8-week and 15-week Memberships, the Fall Session will run from:

  • 8-week Members:   August 22- October 14
  • 15-week Members: August 22-December 2

Then, for the month of December, we will once again feature our Holiday Medley Session, complete with 4 weeks of a different NH seafood each week for the Holidays!

Fish species for Fall will be similar to this past session, with some seasonal treats like Winter flounder, Hake and more Haddock! We will also be featuring live lobsters as an Add on in this Session.

Sign up here and continue to support our struggling NH Fishing Industry while receiving the freshest fish available from NH's only Community Supported Fishery!

Thank you and hope to see you back this Fall!

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/18/2016 4:14pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Here we are in Week 13 of our Spring Summer Session and Week 5 of our Summer Session. Just to remind you, this Session will end on August 14, then we take a one week break August 16-19. Our Fall Session begins August 23 with an 8-week and 15-week option. Sign ups will be enabled by the end of this week and you will receive a reminder email.

For those of you new to our program, we remind you that we are supporting our local fishermen by buying what it is they are currently catching. Over the years, there is a particular species of fish (sharks are actually fish) that has become very abundant in our Gulf of Maine waters, but is virtually never seen on plates here in the US, due to the immediate export of most of the catch. 

We have a real north Atlantic treat for you all this week, one of Europe's most popular fish used in the signature British dish, Fish and Chips, the Dogfish (Cape) Shark. Do not let this fish intimidate you, it's easy to prepare and tastes great!

Dogfish Shark are getting a lot of attention in the news lately, with Fishermen and scientists 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.

 

 

 

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.

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.

Our Fishermen this week are NHCS Board Members and longtime Seafarers, Jamie Hayward of the F/V Heidi Elisabeth and Tommy Lyons of the F/V Marion J.

                           Captain Tommy Lyons on high seas at Jeffreys's Ledge of F/V Marion J

                       

                                                     Captain Jamie Hayward of F/V Heidi Elisabeth

 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Dogfish or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm 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.

 

 

Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

FRESH LIVE OYSTERS AVAILABLE AS AN ADD-ON

 

 

OYSTER ADD- ONS COMING SOON! Within the next few weeks, we will be offering fresh, NH grown oysters by the dozen as a Member only Add-on. More information this week!

 

VACATION HOLDS AND DOUBLES:

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 by the SUNDAY before the week you wish to hold. 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. 

 

We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member! 

  •  Anneke JansKittery, ME
  • 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
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Cure, Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

Thanks to Three Rivers Farmer's Alliance for the collaboration and getting us new restaurants this season!

And thank you to you, our Members who make this program a success. One pound at a time, we are making a difference in our local fishing community!

 

Be well and enjoy the Dogfish!

 

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/11/2016 4:55pm by Andrea Tomlinson.
 

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------



Welcome to Week 11 for our 15-week Spring/Summer Session and Week 3 for our Summer Session Members. We continue to have a limited number of NH Fishermen braving the high seas this season, so please expect some repeated fish species in the upcoming months.

The good news is, if you have been following the news about our groundfishermen having to pay out of pocket for their "At Sea Monitors"(otherwise called Observers) required by the National Marine Fisheries Service (NMFS), they have had a bit of a victory! The cost has gone to 15% from 100% for our fishermen, with NMFS picking up remaining 85%. They still have to pay for the Monitors out of pocket, but much less. See our Facebook page at:https://www.facebook.com/NhCommunitySeafood/ for more details and weekly fisheries updates. 

For the sake of diversity, we are offering this week an old New England familiar favorite, the Haddock, Melanogrammus aeglefinus

 

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/.

 

Our Fishermen in NH are fishing exclusively for Monkfish, Dogfish (most likely next week's treat) and Whiting. As to not repeat the same fish within a four week period, we are relying on our guest boat friends from both Portland, Maine and Gloucester for this week's catch. 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Haddock or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm 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.

 

 

 

 

 

 

 

         Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

 

LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian May at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

VACATION HOLDS AND DOUBLES:

 

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. 

 

SELF-SERVE PICK UPS:

PLEASE PICK THE RIGHT BAG, we have  had lots of self serve customers going home empty handed!!

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We continue to have some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

 

Thank you for your support and enjoy your fish!

All the best,

Andrea

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/4/2016 10:04am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Happy 4th of July! We are in Week 10 for our 15-week Members (Week 3 for our Summer Members). Since fish know no holidays, our fishermen are out today catching tomorrow's fish.

This week's Catch of the Week is the Monkfish, Lophius americanus. Formerly caught as by-catch in otter trawls and gillnets, monkfish 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 with a blue sheen to it when raw and turns white once cooked. 

 

Not at all attractive on the outside, monkfish should not be judged by their outward appearance! They are 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 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.

 

Monkfish with herbs sauteed on the grill

 

Cook monkfish as you would any other fish, and remember the cardinal rule, 10 minutes an inch! The monkfish "fillets" 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/.

Our Fisherman this week is Board Member and longtime fisherman, Jamie Hayward of the F/V Heidi Elisabeth. Jamie is the last of NH Fishermen offloading at the commercial fishing pier in Portsmouth. Thanks to the crew of the Heidi Elisabeth for his week's Monkfish!

 

 

 

 Captain Jamie Hayward and the F/V Heidi Elisabeth

 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Monkfish or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm 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.

Image result for monkfish tail raw

 

 Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

VACATION HOLDS AND DOUBLES:

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. 

SELF-SERVE PICK UPS:

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We have had some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

 Larger self serve pick ups will have 2 coolers: one with just 1lb shares and the other with 2lb and 1/2lb shares, easily distinguishable from one another.

Each bag is labelled with the size of the share and each share is bagged in a different sized bag, according to weight. 2lb shares are in large gallon sized square bags, 1lb shares are in medium sized square bags and 1/2lb shares are in smaller, rectangular sized bags. Here's what they look like side by side:

 

 

 

 

 

2lb, 1lb and 1/2 lbs shares-weights of shares are on the label, please check carefully

 

 

Please visit one of our many restaurants that buy fish from our Restaurant Supported Fishery (RSF):

 
  • 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
  • Cure, Portsmouth, NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Anneke Jane, Kittery, ME
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • New this week! Oak House, Newmarket, NH
  • New this week! Row 34, Portsmouth, NH
 
We have partnered with Three Rivers Alliance to market our fish to other restaurants throughout NH and lower Maine that value the Fish to Dish concept!
 
 
 

 

Enjoy the Holiday and your Monkfish! Thank you for your support!


Cheers,

 

Andrea

-------

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/27/2016 4:59pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Welcome to Summer and Week 9 (Week 2 for Summer Session) of our Community Supported Fishery!  We are currently 566 members strong and continue to have members signing up daily for our Summer Session! This week, we feature one of the best tasting whitefish out there, the King Whiting, Merluccius bilinearis

 

 

 

 

The King's get their name from their large size, these are the biggest and best of the bunch! This whitefish is a member of the Hake family, commonly known as Silver Hake. King Whiting live in both the northern and southern Atlantic. Our northern stock of King Whiting lives throughout the Gulf of Maine to the northern reaches of Georges Bank. King Whiting are important species in the ocean ecosystem as they act as both predator and prey, moving up and down throughout the water column to feed at night and resting on the muddy, sandy or pebbly bottom in the day (when they become prey!).  King Whiting are a grayish- silver color on the back, with a distinctive black lateral line and white speckles.

King Whiting's flesh is softer than that of cod or pollock and is not as flaky. The fillets are thick and firm. The taste is moderate with a hint of sweet flavor. You can substitute the Whiting in any recipe that calls for cod, haddock or pollock. The fillets we provide are thick and meaty and easily seasoned or marinated. The fillets will come with the skin on and that adds both flavor and the important omega-3 fatty acids!  Here's a link to our new Pinterest Page for a bunch of fantastic Whiting (aka Hake) recipes: https://www.pinterest.com/nhcsf/hake-recipes/. Remember, 10 minutes per inch of thickness is how long to cook any fish!

 Seared King Whiting with scallion and lemon (Courtesy of Pinterest)

 

We currently have just three NH fishermen fishing and landing in NH. Our NH Day Boat Fishermen this week are  David Goethel of the F/V Ellen Diane and Captain Neil Pike of the F/V Sandi Lynn  Thanks guys for the great fish!

         David Goethel                                   Neil Pike and crew 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love King Whiting or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm 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.

 

 

 

 

         Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

VACATION HOLDS AND DOUBLES:

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. 

 

SELF-SERVE PICK UPS:

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We have had some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

RESTAURANT SUPPORTED FISHERY:
 
If you are dining out, why not support our NH Fishing Community at the same time? This program is growing by the week as more Chef's discover our fresh, local option!
 
Please visit one of our many restaurants that buy fish from our Restaurant Supported Fishery (RSF):
 
  • 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
  • Cure, Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement, Dover, NH
  • Anneke Jane, Kittery, ME
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • Oar House, Newmarket, NH SOON TO BE ADDED
  • Row 34, Portsmouth, NH SOON TO BE ADDED
 
We have partnered with Three Rivers Alliance to market our fish to other restaurants throughout NH and lower Maine that value the Fish to Dish concept!
 

 

Thank you for your support and enjoy your fresh King Whiting! And see how delicious the "other" species in the sea really taste! 
 
All the best,
 
Andrea
 





-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/20/2016 4:36pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Happy Summer and Welcome to our new Summer Session Members! For our 15-week Members, this is Week 8. This will be Week 1 for our Summer Session members. We will continue to use our original Week numbers in order to keep track of our various Add- on items throughout this Session. So Summer folks, this is Week 8 and we will go until Week 15. 

In late August, when this Session ends, we will continue with another Fall Session, offering both an 8-week and a 15-week option. More on this later...

Our NH Fishing Fleet is in grave crisis. Currently, only 6 boats are fishing and of those, only 3 are landing fish in NH. The other 3, due to regulations and open fishing ground locations, are landing fish in both Portland, Maine and Gloucester, Mass.

There is no better time to support our NH Fishing Industry!

Our Catch of the Week will be delectable Acadian Redfish,  scientifically known as 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, 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 Fisherman this week is Fanel Dobre of the F/V Angela Marie. We are also getting fish from our guestboat friends out of Gloucester, Mass to make up this week's fish demand!

 

Courtesty 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 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm 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.

 

 

 

 

Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

VACATION HOLDS AND DOUBLES:

 

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. 

 

SELF-SERVE PICK UPS:

 

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We have had some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

 

Larger self serve pick ups will have 2 coolers: one with just 1lb shares and the other with 2lb and 1/2lb shares, easily distinguishable from one another.

 

Each bag is labelled with the size of the share and each share is bagged in a different sized bag, according to weight. 2lb shares are in large gallon sized square bags, 1lb shares are in medium sized square bags and 1/2lb shares are in smaller, rectangular sized bags. Here's what they look like side by side:

 

 

 
 

 

2lb, 1lb and 1/2 lbs shares-weights of shares are on the label, please check carefully
 
 
Please visit one of our many restaurants that buy fish from our Restaurant Supported Fishery (RSF):
 
  • 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
  • Cure, Portsmouth, NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Anneke Jane, Kittery, ME
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
 
We have partnered with Three Rivers Alliance to market our fish to other restaurants throughout NH and lower Maine that value the Fish to Dish concept!
 

 

Thank you for your support and enjoy your fresh Redfish! Welcome again Summer Session members!
 
All the best,
 
Andrea
 

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/15/2016 1:05pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 Dear %%user-name%%,

This email is for both our 15-week Members and our new Summer Session Members:

This is a reminder about 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, simply go to Member Log In and select the Nuts over Fish Toppings. 

 

 

 

Almond Nut- One of 6 toppings available as our new Add-on, just $6.99

 

We are asking that you order by this Sunday at 5pm for this specialty topping. Your order will be delivered with your fish next week, on Week 8. 


So if you are nuts over fish already, this could make your fish really nutty! Try a pack today!

 

All the best,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/13/2016 5:33pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Hello %%user-name%%,

Welcome to Week 7 of our Community Supported Fishery (CSF)! Our Dayboat fishermen out of Seabrook, NH are in their third week of the flounder season and we are going to get it while it's hot! We will have two species of flounder served up this week, the Yellowtail flounder, Limanda ferruginea, and the American Plaice, aka "dabs", Hippoglossoides platessoides.


 

 

 American Plaice Flounder  

 

  Yellowtail Flounder

 

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.

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.

Swiss chard gratin, tomatoe and basil flounder

 

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/

 

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 Dave Goethel of the F/V Ellen Diane
 

Additional Fish Orders and Lobster Ravioli Add-ons:

Want some more Flounder for the rest this week?

If you love  Flounder or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week! Additional fish will come in 1lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

 
Lobster Ravioli Add ons and Additional Fish 1lb parcels now available to order online until 9pm tonight!

 

 

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...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 THE SUNDAY BEFORE THE WEEK YOU WISH TO HOLD OR DOUBLE!

Self -serve Pick ups:

Please pay close attention to your share size if picking up from a Self serve pick up! Remember, all bags are labelled with the size share, 2lb, 1lb and 1/2lb. Please take and extra minute to make sure you are getting the right sized share!

Restaurant Supported Fishery:

And don't forget our Restaurants who support us in our Restaurant Supported Fishery (RSF) Program. Next time you are dining out, drop by and tell them you are a CSF Member! Our supporting Restaurants are: 

  • Anneke JansKittery, ME
  • 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
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH

 

We have added a great new healthy Add on, called Nuts over Fish! You can order this online for next week, Week 8, Click here to order. Six different nutty toppings available to put over our delicious fish offerings!

One of 6 Nutty Toppings Available from Nuts over Fish

 



Thanks for your support! Enjoy the flounder this week, while it's still around!

 

Cheers,

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 

 

 

 

 

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