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What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 7/24/2020 3:48pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Welcome to Week 11 of our Community Supported Fishery (CSF), starting next Monday. We hope you enjoyed your White hake and fresh NH oysters this week!

Our Catch of the Week will be Haddock from two veteran NH Fishermen from Rye Harbor, Mike Anderson, F/V Rimrack and Peter Phillips, F/V Madrigan.

Important things to know:

  • Your purchase of seafood from NHCS helps support our NH and regional fishermen, scallopers, lobstermen and oyster farmers!
  • Haddock is the Catch of the Week and will be labelled "Fresh Fish" at your pick up
  • Additional Haddock is available for both Weekly Members and Flexible Fish Members, see Additional Fish section for links

 CATCH OF THE WEEK-HADDOCK

 

ATLANTIC HADDOCK 

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.

KNOW YOUR FISHERMEN

Our Fishermen this upcoming week will be NH veteran fishermen from F/V Rimrack, Captain Michael Anderson and deckhand Zach Griggs and F/V Madrigan, Owner and Captain Peter Phillips out of Rye, NH.

 


 F/V Madrigan, left, in Rye Harbor, NH 

The F/V Rimrack, out of Rye, NH

 

Veteran Fisherman, Mike Anderson, Captain on the F/V Rimrack mending his nets

  

COOKING INSTRUCTIONS

                                              Baked haddock (Photo courtesy recipetineats)

Haddock is incredibly versatile. You can substitute it in almost any fish recipe and it's a staple in New England fish chowder! Baked, grilled, broiled or pan sauteed, you can't lose with Haddock.

Here are some great recipe ideas for Haddock on our Pinterest Page.

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 well managed and abundant New England species and is plentiful in our Gulf of Maine.

Remember the Cardinal Cooking Rule for Fish: Cook fish 10 minutes per inch of fillet thickness! If you use this method, you can never go wrong with any of our fish!

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many Restaurants and Retailers that support serving locally sourced Fish!
 
 
To find our more about our thriving RSF program contact Enrica Jossi at enrica@nhcommunityseafood.com
 

We work with Three River Farmers Alliance to reach a wide variety of Restaurants, Retailers and Institutions for our RSF program.

ADDITIONAL FISH WEEKLY

Each week, we offer the opportunity for Members to order extra Catch of the Week.

Since Haddock is the Catch of the week, all fish will be labelled FRESH FISH

  • Weekly Members order here
  • Flexible Fish Members order here

Deadline to order is SUNDAY NIGHT at midnight!

PAYMENTS $$$

If you haven't already done so, please send us a check for your balance (if over $50) to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

MEMBERSHIP QUESTIONS: Please email our Assistant Manager, Enrica at enrica@nhcommunityseafood.com with any questions

Thank you for your continued support for our local fishing industry. Enjoy your Haddock and thanks for supporting our working waterfront in NH and our surroundings!

Andrea Tomlinson
General Manager
Seafood Enthusiast


                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

Posted 7/24/2020 3:33pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Dear %%user-name%%,

Welcome to Week 6 of our Community Supported Fishery (CSF), starting next Monday.

Our Catch of the Week will be Haddock from two veteran NH Fishermen from Rye Harbor, NH>

Important things to know:

  • Your purchase of seafood from NHCS helps support our NH fishermen, scallopers, lobstermen and oyster farmers!
  • Haddock is the Catch of the Week and will be labelled "Fresh Fish" at your pick up
  • Additional Haddock is availble for both Weekly Members and Flexible Fish Members, see Additional Fish section for links

 CATCH OF THE WEEK-HADDOCK

 

ATLANTIC HADDOCK 

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.

KNOW YOUR FISHERMEN

Our Fishermen this upcoming week will all be NH veteran fishermenF/V Rimrack, Captain Michael Anderson and deckhand Zach Griggs and F/V Madriagan, Owner and Captain Peter Phillips out of Rye, NH.

 


 F/V Madrigan, left, in Rye Harbor, NH 

The F/V Rimrack, out of Rye, NH

 

Veteran Fisherman, Mike Anderson, Captain on the F/V Rimrack mending his nets

  

COOKING INSTRUCTIONS

                                              Baked haddock (Photo courtesy recipetineats)

Haddock is incredibly versatile. You can substitute it in almost any fish recipe and it's a staple in New England fish chowder! Baked, grilled, broiled or pan sauteed, you can't lose with Haddock.

Here are some great recipe ideas for Haddock on our Pinterest Page.

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 well managed and abundant New England species and is plentiful in our Gulf of Maine.

Remember the Cardinal Cooking Rule for Fish: Cook fish 10 minutes per inch of fillet thickness! If you use this method, you can never go wrong with any of our fish!

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many Restaurants and Retailers that support serving locally sourced Fish!
 
 
To find our more about our thriving RSF program contact Enrica Jossi at enrica@nhcommunityseafood.com
 

We work with Three River Farmers Alliance to reach a wide variety of Restaurants, Retailers and Institutions for our RSF program.

 

ADDITIONAL FISH WEEKLY

Each week, we offer the opportunity for Members to order extra Catch of the Week.

Since Haddock is the Catch of the week, all fish will be labelled FRESH FISH

  • Weekly Members order here
  • Flexible Fish Members order here

Deadline to order is SUNDAY NIGHT at midnight!

PAYMENTS $$$

If you haven't already done so, please send us a check for your balance (if over $50) to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

MEMBERSHIP QUESTIONS: Please email our Assistant Manager, Enrica at enrica@nhcommunityseafood.com with any questions

Thank you for your continued support for our local fishing industry. Enjoy your Haddock and Lobsters next week! And Happy Father's Day to all you seafood loving Dads!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast


                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

Posted 7/17/2020 4:48pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

 

Welcome to Week 10, starting on Monday, of our Community Supported Fishery. And thanks to all our 8-week Members who extended their Membership!

The Catch of the Week is White Hake, a first for the season.  Our Biweekly Shellfish share is NH grown Oysters from our favorite oyster farmer, Brian Gennaco at Virgin Oyster Company, out of Dover, NH.

Important things to remember:

  • WE CANNOT SUBSTITUTE HADDOCK FOR THE CATCH OF THE WEEK: Our mission is to market underutilized fish caught by our local fishermen. Please do not take Haddock from your pick up location if you don't care of the Catch of the Week, all haddock is pre-ordered
  • You can check the status of your Membership, credits, holds, and all Add on orders here, at our Member Login portal
  • Oysters next week will come in bags of 1 dozen, no 5 dozen bags are available
  • Every pound of seafood you purchase from our cooperative helps to benefit a local fisherman or woman, thanks so much
     
KNOW YOUR FISHERMAN
Our fishermen for the week will be from our Guestboat fleet landing in Portland, Maine. Please check our Facebook page on Monday for specific boat and Captian names!
 

Portland Fishing Pier, Maine

COOKING INSTRUCTIONS


Photo courtesty of Pinterest

White hake are delicious because they primarily eat small crustaceans like lobsters, crabs and shrimp! Their flesh is white, thick and has a flaky consistency and cooks up nicely. Here is a link to some great recipes on Pinterest Page here.  

Hake is very versatile. Try seasoning them the night before for superior flavor.

 

SHELLFISH ADD ONS and BIWEEKLY SHARES

Our long awaited second Oyster week is next week, fresh out of Little Bay, from Virgin Oyster Company. Our "Free Range" Oysters come live, in  bags of 1 dozen

  • Weekly Members order here
  • Flexible Fish Members order here
  • Deadline to order is SUNDAY NIGHT at midnight!

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many Restaurants and Retailers that support serving locally sourced Fish!
 
 
To find our more about our thriving RSF program contact Enrica Jossi at enrica@nhcommunityseafood.com
 

We work with Three River Farmers Alliance to reach a wide variety of Restaurants, Retailers and Institutions for our RSF program.

 

ADDITIONAL FISH WEEKLY

Each week, we offer the opportunity for Members to order extra Catch of the Week  and/or extra Haddock. 

Get your Additional Haddock or White Hake.

  • Weekly Members order here
  • Flexible Fish Members order here

Deadline to order is SUNDAY NIGHT at midnight!

PAYMENTS $$$

If you haven't already done so, please send us a check for your balance to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

MEMBERSHIP QUESTIONS: Please email our Assistant Manager, Enrica at enrica@nhcommunityseafood.com with any questions.

THANK YOU

Thank you for your continued support for our struggling local fisheries! We truly appreciate your business and our fishermen and women do too!
 
Enjoy the weekend and thanks for making it local seafood for the summer!
 
All the best,
 
Andrea Tomlinson
General Manager
Seafood Enthusiast


                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/11/2020 2:10pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Dear %%user-firstname%%,

Welcome to our Week 9 of our Spring Session. Thanks to all our 8-week Members who extended their Membership! We hope everyone enjoyed their Bluefin tuna and sorry about the shortage of crabs for our Thurs-Sat members, that was a first for us!

Our Catch of the Week next week will be Monkfish.

Important things to know:

  • All members who did not receive their Jonah crabs have been credited, see your credit, listed as "Store Balance" here
  • We target for the upcoming week what we are catching on Fridays, your fish is always caught within 1-3 days of delivery
  • If you are both a Fish and Shellfish member, you cannot hold just shellfish or just fish for the week, if you do a hold, both will be held for the week
  • When you double up on your Fish and Shellfish due to a hold, make sure you are doing it on a Shellfish Week

CATCH OF THE WEEK-MONKFISH

Can't judge a book by it's cover, a whole monkfish

Once caught as by-catch by trawlers and gillnetters, 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 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.

KNOW YOUR FISHERMEN
Our Fishermen this week are Captain  Charles "Puggy" Felch and veteran deckhand Colin Barnard of the F/V Lady Victoria, out of Seabrook, NH. Puggy took over the boat from his father, Charles Felch, Sr and continues to fish today for Monkfish.
 
 
 F/V Lady Victoria in Seabrook Harbor
 
Captian Puggy Felch, with Monkfish on deck
(Photo courtesy of Rafael de la Uz)
 
COOKING INSTRUCTIONS
View recipe here, in The Telegraph
(Photo courtesy James Murphy) 
 
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!
 
The Purple Membrane
There is a pesky purplish membrane found on some of the tails of our Monkfish, even after it has come from the processor. Simply cut a long slice in the membrane with a sharp knife and peel it off before cooking. 
 
There are some great recipe ideas for Monkfish on our Pinterest page here. 
 
SHELLFISH ADD ONS and BIWEEKLY SHARES
 
Oysters from Virgin Oyster Company are on the menu for our next Shellfish week, Week 10. Oysters come in bags of 1 dozen, live in the shell. 
 
Orders open next Friday.
 
 
See our Spring Session Shellfish Schedule here
  

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many restaurants and retailers that support serving locally sourced fish! We partner with Three River Farmers Alliance for our RSF. 
 
HOLDS, DOUBLES AND PICK UP LOCATION CHANGES

We have a convenient Hold and Double system and a Pick up location change option for your convenience as part of your Membership! On weeks you will be away, you can HOLD your share here. Instructions are given.

ADDITIONAL FISH WEEKLY

HADDOCK AVAILABLE WEEKLY, DISCOUNTED PRICES. 

EXTRA CATCH OF THE WEEK AVAILABLE EVERY WEEK.

Weekly Members order here.

Flexible Fish Members order here.

DEADLINE TO ORDER ADDITIONAL FISH SUNDAY AT MIDNIGHT. Please use your appropriate order sheet, listed above.

MEMBERSHIP QUESTIONS?

Please email our Assistant Manager, Enrica Jossi at enrica@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

PAYMENTS

If you haven't already done so, please send us a check for your balance over $50 to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

THANK YOU

Thank you for your support again this week for our regional fishing community! Enjoy your Monkfish.

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast
  


                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/3/2020 4:55pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


Welcome to Week 8, starting Monday, of our Community Supported Fishery and Happy 4th of July weekend to you, albiet far from our normal holiday weekend.

Next week we are delighted to be offering Bluefin Tuna as our Catch of the Week and Jonah Crabs as our Shellfish Share and Add on!

Important things to remember:

  • When we announce the Catch of the Week on Fridays, it is what we anticipate our chosen fishermen will be targeting, your fish is not caught on Fridays! Your fish is always caught 1-3 days before delivery
  • If you don't know what to do with Jonah crabs, check out our veteran crabpicker from Long Island, Maine, "Peachy" Stevens video on our Facebook page here
  • You can always check in on your Member status, orders you have made and Pick up location changes and balances at our Member login here
  • When you are a Fish and Biweekly Shellfish Member, you receive both for the week
  • If you do a HOLD for the week, you can double up on a subsequent week
  • If you do a HOLD and are a Fish and Shellfish Member, and you hold on a Shellfish week, please only select a week we offer Shellfish to double up, you can find that schedule here
  • LOBSTERS OFF THE BOAT: When we don't have lobsters, you can get them direct off the boat from the following fishermen/women: Doxy Lobster, in Rye, NH Southern Maine Crabs, in Kittery, ME, F/V Julie Ann III in Portsmouth, NH. Simply use the link and go to their Facebook site and order there. 

CATCH OF THE WEEK-BLUEFIN TUNA

Our fish this week is Bluefin Tuna, a local Gulf of Maine species. When you hear about tuna fishing in NH, it is these tuna that the fishermen are targeting! Bluefin Tuna is best known as for its high fat content, sushi quality flesh, called Mahuro or Toro in the sushi world. 80% of Bluefin Tuna landed in the World goes to the sushi market, primarily to Japan.

U.S. wild-caught western Atlantic bluefin tuna is a smart seafood choice because it is sustainably managed under a conservation and management plan, by National Marine Fisheries Service (NMFS) that allows limited harvest by U.S. fishermen.

In NH, Bluefin Tuna are a migratory species and show up off our shores from July-November. We have both recreational and commercial Tuna Fishermen in NH. As seen in the National Geographic series, Wicked Tuna (featuring two of our NH fishermen, F/V Pinwheel and F/V Kraken) Bluefin Tuna are graded upon landing for the fat content in their meat. High fat content fish get immediately shipped to Japan overnight for the next day sushi-fish auction in Tokyo. Fish with more muscle and less fat, are sold to the "domestic" market, here in the US. We are serving up a domestic quality fish, not that it couldn't be used for sushi, it could. But it would not meet the high standards of the Japanese market. And with COV19, there is very little demand for oversees tuna right now.

KNOW YOUR FISHERMEN

We will be purchasing our tuna fresh from one of our many NH independent tuna fishermen, landing at Yankee Fishermen's Coop in Seabrook. We will announce our fishermen and boat names on our Facebook page next week. If you haven't done so already, PLEASE "like" our Facebook page and invite your friends and family to do the same! 

 

COOKING INSTRUCTIONS

Pan searing Bluefin Tuna is the best way to go

Bluefin tuna IS NOT THE TUNA YOU BUY IN THE GROCERY STORE! That is often times Yellowfin or Bigeye tuna, which tastes fabulous when you cook it fully.

Bluefin tuna flesh has the darkest flesh and highest fat content of any tuna. The flesh has the firmness and looks of beef steaks.

Bluefin Tuna is best in either ceviche, pan seared or barely cooked on the grill. IF YOU FULLY COOK BLUEFIN TUNA, it has a strong fishy taste and odor and tastes like beef from the sea!

Here are some great recipes from Pinterest that explain how to sear your tuna steaks.

 

SHELLFISH ADD ONS and BIWEEKLY SHARES

All our Jonah Crabs will be sourced through Southern Maine Crabs, owned and operated by young female entrepeneur, Jillian Robillard. Jillian's father, Dennis Robillard, is a member of our Board. Jillian was recently named the Collegiate Winner for the Maine Greenlight competition for her innovative business idea, Greenbait, turning the invasive green crab into lobster bait. We love working with Jillian and she will be sourcing about 3000 crabs for us next week. I like to simply refer to her as "Superstar".

Jonah Crabs next week! Shellfish Share is 12 crabs, add ons/Flexible Fish orders are available in any quantity. You treat these just as you would a lobster, boil or steam them and eat the claws and the meat inside the body.

If you want a great tutorial, check out the video on our Facebook Page to see fourth generation Long Islander, (off Portland, Maine not NY), Rita "Peachie" Stevens walk you through it in our "How to pick a Jonah crab" video! It is very entertaining and informative.

Due to availability, Weekly add ons/Flexible Fish orders for Crabs are available for our Thursday, Friday and Saturday Pick ups only, excluding Manchester

All Members can order crabs here for next week.

The Superstar herself,  Jillian Robillard of Southern Maine Crabs

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many Restaurants and Retailers that support serving locally sourced Fish!
 
 
To find our more about our thriving RSF program contact Enrica Jossi at enrica@nhcommunityseafood.com
 

We work with Three River Farmers Alliance to reach a wide variety of Restaurants, Retailers and Institutions for our RSF program.

ADDITIONAL FISH WEEKLY

Each week, we offer the opportunity for Members to order extra Catch of the Week  and/or extra Haddock. 

Get your Additional Haddock or Bluefin Tuna.

  • Weekly Members order here
  • Flexible Fish Members order here

Deadline to order is SUNDAY NIGHT at midnight!

PAYMENTS $$$

If you haven't already done so, please send us a check for your balance of $50 or more to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

MEMBERSHIP QUESTIONS: Please email our Assistant Manager, Enrica at enrica@nhcommunityseafood.com with any questions.

THANK YOU

Thank you for your support for our local and regional fisheries in a time of immense struggle for all our nation's fishermen. From our Crab brokers to our independent Tuna fishermen, your purchase supports our local fishing industry!
 
Enjoy the Holiday weekend and your Bluefin tuna and Jonah crabs next week! God Bless America and may we all respect and honor the liberties and justices for all. 
 
All the best,
 
Andrea Tomlinson
General Manager
Seafood Enthusiast


                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 6/26/2020 1:07pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Welcome to Week 7, starting Monday, June 29, of our Community Supported Fishery! We have a record number of members this year and are doing our very best to accomadate our 1253 members!

Important things to remember:

  • Your purchase of fish and shellfish from our cooperative directly helps support our struggling NH and regional fishermen. We pay all our coop member harvesters a fair market price plus a .50/lb incentive on all purchases! This is a dire time for all fisheries nationwide, as COVID 19 has reduced demand for all seafood throughout the country
  • You can always check in on your Member status, orders you have made and Pick up location changes and balances at our Member login here
  • When you are a Fish and Biweekly Shellfish Member, you receive both for the week
  • LOBSTERS OFF THE BOAT: When we don't have lobsters, you can get them direct off the boat from the following fishermen/women: Doxy Lobster, in Rye, NH Southern Maine Crabs, in Kittery, ME, F/V Julie Ann III in Portsmouth, NH. Go to Facebook site and order there. 

 

The Catch of the Week is Acadian Redfish, our New England Grouper species that looks and tastes like a southern fish! 

 

CATCH OF THE WEEK-ACADIAN REDFISH

Our fish this week is the Acadian Redfish, otherwise called "Red Perch" or as seen in many local Market Basket chains, "Ocean Perch". Often times, this fish is substituted for the tropical fish, Red Snapper. This is our northern Atlantic Grouper species! 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 Snapper, 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!

 

 

KNOW YOUR FISHERMEN

Your Fisherman this will be a guestboat from either Portland, Maine or Gloucester, Mass.  Once we know, we will post our Fisherman and his boat name on our Facebook Page, on Monday.The Portland Fish Exchange, Portland, Maine

 
The Gulf of Maine Research Institute (GMRI) Sustainable Seafood Division has an influential seafood branding and marketing division called "Gulf of Maine Responsibly Harvested" brand. In 2015, they declared Redfish among one of the five best fish to eat out of the Gulf of Maine, the waterbody that encompasses our NH shoreline.
 

Five Gulf of Maine Fish You Can Feel Good About Eating

Here are five Gulf of Maine fish that provide an opportunity to support local fishermen, promote a healthy ecosystem, and eat a delicious meal: 

 
 
Atlantic Mackerel-Cape (Dogfish Shark)-Whiting-Redfish-Atlantic Pollock

Whether cooking at home or ordering out, conscientious shoppers often face difficult choices. But when it comes to seafood, there are plenty of fish you can feel good about eating.

 

COOKING INSTRUCTIONS

Breeda Lagan Royer

Redfish cooked over local vegetables (Courtesy CSF Member Breeda Lagan Royer)

Redfish fillets are thin and come with the skin on. All the good Omega-3's are in the skin! Cook these fillets for just a few minutes, on each side if frying, grilling or sauteing! Season overnight for full flavor.

Click here for our recipes for Redfish our Pinterest Page. A common way to serve up this delectable fish is in tacos and it is often a favorite with children!

SHELLFISH ADD ONS and BIWEEKLY SHARES

 

Jonah Crabs next week! Shellfish Share is 12 crabs. You treat these just as you would a lobster, boil or steam and eat the claws and the meat inside.

If you want a great tutorial, check out the video on our Facebook Page to see fourth generation Long Islander, (off Portland, Maine not NY), Rita "Peachie" Stevens walk you through it in our "How to pick a Jonah crab" video! It is very entertaining!

Add on orders for crabs will available in sizes of 6 and 12 crabs each. Look for order form on Friday!

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many Restaurants and Retailers that support serving locally sourced Fish!
 
 
To find our more about our thriving RSF program contact Enrica Jossi at enrica@nhcommunityseafood.com
 

We work with Three River Farmers Alliance to reach a wide variety of Restaurants, Retailers and Institutions for our RSF program.

 

ADDITIONAL FISH WEEKLY

Each week, we offer the opportunity for Members to order extra Catch of the Week  and/or extra Haddock. 

Get your Additional Haddock or Redfish.

  • Weekly Members order here
  • Flexible Fish Members order here

Deadline to order is SUNDAY NIGHT at midnight!

PAYMENTS $$$

If you haven't already done so, please send us a check for your balance of $50 or more to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

MEMBERSHIP QUESTIONS: Please email our Assistant Manager, Enrica at enrica@nhcommunityseafood.com with any questions.

THANK YOU

Thank you for your support for our local and regional fisheries in a time of immense struggle for all our nation's fishermen. Your patronage is deeply appreciated by all.
 
All the best,
 
Andrea Tomlinson
General Manager
Seafood Enthusiast


                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 6/19/2020 2:18pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Dear %%user-name%%,

Welcome to Week 6 of our Community Supported Fishery, starting next Monday, June 22. Our Catch of the Week will be Haddock and our Shellfish Share will be Lobsters.

Important things to know:

  • All lobsters will come live and will be banded on the claws. Seafood bags will be available at your pick up. Lobsters can live overnight in your refrigerator. According to Jillian Robillard, of Southern Maine Crabs, they do best "free ranging in the crisper drawer." No lie, tested and true.
  • You can order discounted extra haddock through our "Additional Fish" feature, see below
  • Your purchase from our coop directly benefits our fishing community, we pay all our seafood harvesters a fair market price, plus a .50/lb incentive on all seafood we buy!

 

 CATCH OF THE WEEK-HADDOCK

 

ATLANTIC HADDOCK 

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.

 

KNOW YOUR FISHERMEN

Our Fishermen this upcoming week will all be NH fishermen fishing out of Hampton and Rye, NH. Thanks to F/V Ellen Diane, Captain David Goethel, out of Hampton, NH and the F/V Rimrack, Captain Michael Anderson and deckhand Zach Griggs, out of Rye, NH.

Captain David Goethel, F/V Ellen Diane, Hampton Harbor, is one of our fishermen this upcoming week

The F/V Rimrack, out of Rye, NH

Veteran Fisherman, Mike Anderson, Captain on the F/V Rimrack mending his nets

  

COOKING INSTRUCTIONS

                                              Baked haddock (Photo courtesy recipetineats)

Haddock is incredibly versatile. You can substitute it in almost any fish recipe and it's a staple in New England fish chowder! Baked, grilled, broiled or pan sauteed, you can't lose with Haddock.

Here are some great recipe ideas for Haddock on our Pinterest Page.

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 well managed and abundant New England species and is plentiful in our Gulf of Maine.

Remember the Cardinal Cooking Rule for Fish: Cook fish 10 minutes per inch of fillet thickness! If you use this method, you can never go wrong with any of our fish!

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many Restaurants and Retailers that support serving locally sourced Fish!
 
 
To find our more about our thriving RSF program contact Enrica Jossi at enrica@nhcommunityseafood.com
 

We work with Three River Farmers Alliance to reach a wide variety of Restaurants, Retailers and Institutions for our RSF program.

 

ADDITIONAL FISH WEEKLY

Each week, we offer the opportunity for Members to order extra Catch of the Week.

Since Haddock is the Catch of the week, all fish will be labelled FRESH FISH

  • Weekly Members order here
  • Flexible Fish Members order here

Deadline to order is SUNDAY NIGHT at midnight!

PAYMENTS $$$

If you haven't already done so, please send us a check for your balance (if over $50) to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

MEMBERSHIP QUESTIONS: Please email our Assistant Manager, Enrica at enrica@nhcommunityseafood.com with any questions

Thank you for your continued support for our local fishing industry. Enjoy your Haddock and Lobsters next week! And Happy Father's Day to all you seafood loving Dads!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast


                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

Posted 6/12/2020 10:53am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Hello %%user-firstname%%,

Good Friday morning CSF Members and Welcome to Week 5, starting Monday, of our Community Supported Fishery. We are currently up to 1205 members, which is a new record for us and a great benefit to our local fishing industry!

We have just 8 boats left in our NH groundfishing fleet and because we are a cooperative, we pay each of our fishermen a fair market price, plus a .50/lb incentive on every pound of fish we buy. Our fishermen are experiencing record low prices for fish due to  COV19 and decreased demand and every pound of fish we purchase directly benefits our fishermen, now more than ever. Thank you!

The Catch of the Week this week is Atlantic Pollock. You signed up for %%member-types-text%%, to be picked up %%pickup-time%% at %%pickup-location%%.

DID YOU KNOW WE HAVE A MEMBER LOGIN PORTAL?

You can access your Member Login here for all information regarding your membership and orders. Use the Member Login to make holds, temporary pick up location changes, change your share type,  check the status of your orders, check your credit and much more!

Some things to remember:

  • We have a very outdated software system and apologize if it has given you headaches, we are in the process of researching alternatives that are both affordable and efficient. The outdated software is why all Flexible Fish members receive a pick up reminder, regardless of whether you ordered for the week or not. My apologies.
  • Our Self Serve sites have had repeated issues since Week 1 for the simple reason that members are not aware of what they are picking up and not reading the labelling. PLEASE READ YOUR LABELS when picking up from our handful of self serve sites. Please check the MEMBER LOGIN to see what you ordered if you don't remember, thanks.
  • Haddock is always a preordered item, unless it is the Catch of the Week. You CANNOT SUBSTITUTE HADDOCK OR SHELLFISH FOR YOUR CATCH OF THE WEEK at your pick up. If you are doing this, you are depriving another member of their preordered product and creating a lot of extra work for us on the admin end. Thanks for not doing this in the future.
  • All Membership questions should be directed to our Assistant Manager, Enrica Jossi at enrica@nhcommunityseafood.com or 603-988-4866

 

 CATCH OF THE WEEK-ATLANTIC POLLOCK

Atlantic Pollock is quickly becoming the new signature New England fish, tasting much like cod and haddock and very abundant. 

Atlantic Pollock is related to cod and haddock and sometimes referred to as "Green cod".  Our 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.

And according to the Gulf of Maine Research Institute (GMRI), Atlantic Pollock is also one of the five Gulf of Maine fish, that you really can feel good about eating!

Five Gulf of Maine Fish You Can Feel Good About Eating

Here are five Gulf of Maine fish that provide an opportunity to support local fishermen, promote a healthy ecosystem, and eat a delicious meal!

 
Atlantic Mackerel-Cape (Dogfish Shark)-Whiting-Redfish-Atlantic Pollock

Whether cooking at home or ordering out, conscientious shoppers often face difficult choices. But when it comes to seafood, there are plenty of fish you can feel good about eating. 

Source: Jul 23, 2015 GMRI Supporting Sustainable Seafood Blog

KNOW YOUR FISHERMEN

Our Fishermen for the week are Captain Jayson Driscoll and his crew member Chris. Jay has been fishing for most of his life and docks in Rye Harbor and is a mentor to several young fishermen. His new boat, the F/V Witchcraft is our biggest NH boat in the fleet. Thanks to Jay and crew for our fresh Pollock this week.

The F/V Witchcraft at Rye Harbor, NH

Captian Jayson Driscoll, hauling in the catch

 

COOKING INSTRUCTIONS

Our Atlantic 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! 

All fish should be cooked according to this rule of thumb: 10 minutes per inch of thickness. Our pollock fillets are about a half to three quarters of an inch, so should be cooked for 5-8 minutes total.

Pollock is great in fish  any blackened recipe (like above on the grill).Substitute it in any recipe that calls for cod or haddock. Click here for some great recipe ideas on our Pinterest Page.
 
SHELLFISH ADD ONS and BIWEEKLY SHARES
 

Shellfish is offered every other week and our long awaited Lobster week will be Week 6! Lobster shares for both Shellfish members and add ons will be 2-chix lobsters, live. Chix are lobsters that weigh between 1.1-1.25lbs. Lobsters will be banded on the claw and alive, packed on ice in coolers.
 
Lobster bags will be provided and pricing will be market price.  Orders for lobsters will open next Friday and close Sunday at midnight.

ADDITIONAL FISH WEEKLY

Scrod Haddock is available every week as a preordered Add on for both Weekly members and Flexible Fish Members. 

Additional Catch of the Week is available every week also.

Flexible Fish Members order here.

Weekly Members order here

DEADLINE TO ORDER ADDITIONAL FISH IS SUNDAY AT MIDNIGHT. Please use your appropriate order sheet, listed above.

MEMBERSHIP QUESTIONS?

Please email our Assistant Manager, Enrica Jossi at enrica@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

PAYMENTS $$$

If you still owe us money, please send us a check for your balance, if over $50 to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

HOLDING YOUR SHARE FOR THE WEEK/PICK UP LOCATION CHANGE

We have a convenient hold system for weeks that you will be away or unable to pick up your share. Each member can hold up to 10 times per season and full instructions can be found here, in the Member Login section. You can also do a temporary Pick up location change here. Deadline for either is SUNDAY AT MIDNIGHT for the upcoming week.

THANK YOU

If you have read this entire newsletter, I thank you for that alone. And thank you for your support for our local NH fishing industry, an integral and essential part of our state's heritage and culture. We are making a big difference right now, and we appreciate your support.

Stay healthy, 

Andrea Tomlinson
General Manager
Seafood Enthusiast
 


                     

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 6/5/2020 4:41pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Dear %%user-firstname%%,

Welcome to our Week 4 (6/9-6/13) of our Community Supported Fishery. We have reached record number of members this session, thanks to all of you! Our Catch of the Week next week will be Monkfish and our Shellfish share will be Scallops.

Important things to know:

  • This is the earliest I was able to get the newsletter out today, as often times I will not know our Catch of the Week until the evening on Fridays
  • Scallops shares for Biweekly Shellfish members are 1lb
  • Add ons and Flexible Fish shares are available in 1lb and 5lb bags
  • If you are both a Fish and Shellfish member, you will receive BOTH next week
  • If you are both a Fish and Shellfish member, you cannot hold just shellfish or just fish for the week, if you do a hold, both will be held for the week
  • Our Assistant Manager, Enrica, has made it so all members with a credit can now use it without our assistance, when ordering their add ons (THANK YOU ENRICA!)

CATCH OF THE WEEK-MONKFISH

Once caught as by-catch by trawlers and gillnetters, 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 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.

KNOW YOUR FISHERMEN
Our Fishermen this week are Captain  Charles "Puggy" Felch and veteran deckhand Colin Barnard of the F/V Lady Victoria, out of Seabrook, NH. Puggy took over the boat from his father, Charles Felch, Sr and continues to fish today for Monkfish.
 
 
 F/V Lady Victoria in Seabrook Harbor
 
Captian Puggy Felch, with Monkfish on deck
(Photo courtesy of Rafael de la Uz)
 
COOKING INSTRUCTIONS
 
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!
 
The Purple Membrane
There is a pesky purplish membrane found on some of the tails of our Monkfish, even after it has come from the processor. Simply cut a long slice in the membrane with a sharp knife and peel it off before cooking. 
 
 
There are some great recipe ideas for Monkfish on our Pinterest page here
 
 
View recipe here, in The Telegraph
(Photo courtesy James Murphy) 
 
 
 
 
SHELLFISH ADD ONS and BIWEEKLY SHARES
 
Scallops this week from our Guestboats in New Bedford, Mass. Each pound will have between 20-30 scallops, out of the shell.
 
Deadline to order is Sunday at midnight.
 
 
Weekly members order here.
 
Flexible Fish members order here.
 
Available in 1lb and discounted 5 lb bags!
 
 
  

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many restaurants and retailers that support serving locally sourced fish! We partner with Three River Farmers Alliance for our RSF.
 
 
 
 
HOLDS, DOUBLES AND PICK UP LOCATION CHANGES

We have a convenient Hold and Double system and a Pick up location change option for your convenience as part of your Membership! On weeks you will be away, you can HOLD your share here. Instructions are given.

ADDITIONAL FISH WEEKLY

HADDOCK AVAILABLE WEEKLY, DISCOUNTED PRICES. 

EXTRA CATCH OF THE WEEK AVAILABLE EVERY WEEK.

DEADLINE TO ORDER ADDITIONAL FISH SUNDAY AT MIDNIGHT. Please use your appropriate order sheet, listed above.

MEMBERSHIP QUESTIONS?

Please email our Assistant Manager, Enrica Jossi at enrica@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

PAYMENTS

If you haven't already done so, please send us a check for your balance over $50 to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

THANK YOU

Thank you for your support again this week for our regional fishing community! Enjoy your Monkfish and Scallops!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast
 

 



                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 5/29/2020 10:54am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

 

Welcome to Week 3 (starts on Monday) of our Community Supported Fishery (CSF). Our Catch of the Week is Haddock and brought to you by our collaborative fleet at Yankee Fishermen's Cooperative.  Our NH boats are headed out to fish as of June 1!

If you order extra fish this week, it will be labelled FRESH FISH, this is how we label all of our Catch of the Week. See below for how to order Haddock, available weekly, on weeks it is not our Catch of the Week! 

Some important things to know:

  • We send out the newsletters on Fridays for the upcoming week
  • Add ons ordering becomes available on Fridays and closes on Sundays at midnight for the upcoming week
  • Flexible Fish Members order from FLEXIBLE FISH ORDER SHEET
  • Weekly Members order from WEEKLY ADD ONS SHEET
  • Both are on our website under the SIGN UP tab
  • Catch of the Week is always labelled as FRESH FISH 
  • Haddock are always special orders and labelled HADDOCK  (exception: if we are offering Haddock as Catch of the Week, like this week)
  • You cannot hold just shellfish if you are a Shellfish/Fish member, if you hold, it will hold both fish and shellfish

 

 CATCH OF THE WEEK-HADDOCK

 

ATLANTIC HADDOCK 

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.

 

KNOW YOUR FISHERMEN

Our Fishermen this upcoming week will all be NH fishermen fishing out of Hampton and Portsmouth. They will include: F/V Ellen Diane, Captain David Goethel, F/V Karen Lynn, Captain Jeremy Davis, F/V Marion Mae, Captain Craig Mavrikis.

Captain David Goethel, F/V Ellen Diane, Hampton Harbor, is one of our fishermen this upcoming week

  

COOKING INSTRUCTIONS

                                              Baked haddock (Photo courtesy recipetineats)

Haddock is incredibly versatile. You can substitute it in almost any fish recipe and it's a staple in New England fish chowder! Baked, grilled, broiled or pan sauteed, you can't lose with Haddock.

Here are some great recipe ideas for Haddock on our Pinterest Page.

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 well managed and abundant New England species and is plentiful in our Gulf of Maine.

Remember the Cardinal Cooking Rule for Fish: Cook fish 10 minutes per inch of fillet thickness! If you use this method, you can never go wrong with any of our fish!

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many Restaurants and Retailers that support serving locally sourced Fish!
 
 
To find our more about our thriving RSF program contact Enrica Jossi at enrica@nhcommunityseafood.com
 

We work with Three River Farmers Alliance to reach a wide variety of Restaurants, Retailers and Institutions for our RSF program.

 

ADDITIONAL FISH WEEKLY

Each week, we offer the opportunity for Members to order extra Catch of the Week.

Since Haddock is the Catch of the week, all fish will be labelled FRESH FISH

  • Weekly Members order here
  • Flexible Fish Members order here

Deadline to order is SUNDAY NIGHT at midnight!

PAYMENTS $$$

If you haven't already done so, please send us a check for your balance (if over $50) to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

MEMBERSHIP QUESTIONS: Please email our Assistant Manager, Enrica at enrica@nhcommunityseafood.com with any questions

Thank you for your continued support for our local fishing industry. Enjoy your Haddock next week!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast


                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

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