NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 7/31/2017 4:31pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear  %%user-name%% ,

Just two weeks left of this Summer Session and then our Fall Session will start on August 22! Sign up here to renew your Membership for Fall (unless you are an Annual Member). You can receive fresh and local fish and lobsters right until December! 

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

 


Christopher White, crew on the F/V Heidi Elisabeth with a Giant Monkfish today 

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

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

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


Baked Monkfish Roman Style (Courtesy of cookingfrombooks.com)
 
Our catch this comes from our loyal Fisherman and his crew, Jamie Hayward of the F/V Heidi & Elisabeth, landed in Portsmouth, NH. Thanks to Jamie and his their crew for this week's effort!
 
 
 
Christopher White (left) and Erik Crowley, longtime crew on the F/V Heidi Elisabeth with some of our Monkfish for this week!
 
 
 
 
 
 
Captain Jamie Hayward at the helm of the F/V Heidi Elisabeth, named for his sisters
 
 
Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 14 here. They will be delivered with your share and discounted over 3 lbs! For Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles at the same time and on your own, via our Member Login on our website here.
 
Still owed a DOUBLE SHARE from doing a HOLD? Use our system here to DOUBLE, but please re enter your hold date in order to do it yourself! You can must do holds and doubles together!
 
RESTAURANT SUPPORTED FISHERY (RSF):
 
Remember our Faithful Restaurants, and welcome to Ron Jillian's in Hampton, our newest member of our Restaurant Supported Fishery (RSF) program! 
 
Here is a list of all our our RSF establishments, please join them for dinner this summer: 
 

With help from our friends at:

 
 
 
Thank you for your support and please be sure to sign up for our Fall Session before August 22! 
 
Enjoy the delectable Monkfish and the rest of the Summer!
 
Cheers,
 
Andrea Tomlinson
General Manager/Seafood Enthusiast
 
 
 
 
 
              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/31/2017 1:41pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name,

Thank your for your patronage for our Spring/Summer Session! This session will end in two weeks, then we take a week off.

We let you Know Your Fisherman and where you seafood is coming from. Sometimes, up to 70% of the seafood you buy in the supermarket is mislabeled!

So make it fresh and local with our CSF, NH's only Community Supported Fishery!

We have two choices for our Fall Session, starting August 22 , without the oysters:

  • 8-week Memberships (Fish only) 
  • 15-week Memberships (Fish 13 weeks, and Lobsters 2 weeks)

Sign up here to continue your Membership!

Your Membership makes a direct impact on the livelihoods of our 8 remaining Commercial Fishermen in New Hampshire!

 

Thank you,

Andrea Tomlinson 

General Manager

 

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/24/2017 3:37pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

It is a rainy Monday on Week 13, but our Fishermen are landing this Tuesday's catch today! And, our Oyster Farmer was harvesting our Oysters Add ons this week early this morning!

Another week of fresh and local seafood off our own NH Coastline!

Also, your Oyster Add ons are coming this week if you ordered them! Deadline to order was last night.

This week, we feature one of the best tasting whitefish out there, the King Whiting.  Our gillnet fishermen are catching mostly Monkfish and Dogfish Shark.

This is a new fish for us this Spring/Summer Session and is brought to us mostly by our baitfish fishermen who are catching smaller Whiting (used as lobster bait), but also catch some King Whiting as bycatch!

 

 

 King Whiting is a thick white and  firm whitefish

 

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)

KNOW YOUR FISHERMAN: 

At NH Community Seafood, we pride ourselves on 100% transparency on the origin of your Seafood. We are proud to join the new nationwide campaign called KNOW YOUR FISHERMAN. Here is their new video, put out with the help of our friends at Local Catch.org: http://bit.ly/KnowYourFisherman-Vid.

 

 

Our Fishermen this week are our two otter trawlers, the F/V Ellen Diane, Captained by David Goethel, Hampton and the F/V Sandi Lynn, Captained by Neil Pike, Seabrook.

Here is one of two videos David helped to make last year with a Marketing class, at UNH: https://youtu.be/4MhSMrycIS8

 

 

 


Captain Neil Pike on one of our signature NHCS pictures, hauling his nets on the F/V Sandi Lynn


Additional Fish: 

If you would like Additional Fish this week, just go here and order. If you would like to use your credit from shellfish holds earlier, use the Pay by Check option at checkout, and your credit will automatically apply!

HOLDS and DOUBLES:

Please, do your holds and doubles through our Member Login here. We cannot do them for you, and once you do a hold or double, you are not able to change it in the system. So please contact us if it becomes necessary to change a hold or double.

RESTAURANTS THAT SUPPORT US: 

Our Restaurant Supported Fishery is supported by area Chefs and Business Places that value fresh and local seafood. Thanks to Three Rivers Alliance for their help in finding interested Chefs for us!

Try one out and enjoy our fish all over the state!

 

 

We have just 3 weeks left in our Spring/Summer Session. Sign ups for our Fall Session will be available at the end of this week! Stay tuned!

 

Thank you for your support for our various NH local Fisheries and for making is Seafood this Summer.

Cheers,

Andrea Tomlinson

General Manager

 

 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/22/2017 1:19pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

We still have Oysters available here from our oyster farmer friends at Virgin Oyster Company in the Great Bay and Little Bay here in New Hampshire!

(Photo courtesy of Asst. Manager/Driver Kendall Young)
 
Oysters are Raw, in-the-shell and priced for Members Only at $16/dozen!
 
Oysters will be delivered with your fish next week! Order here now, deadline to order is tomorrow, Sunday 5pm! 
 
Thanks for making it seafood for the summer! Enjoy fresh and local oysters with your fish next week and support our local fisheries!
 
All the best, 
 
NH Community Seafood
 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/17/2017 4:47pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%, 

We are in Week 12 of our Community Supported Fishery. The Catch of the Week is Atlantic Haddock!

And we will be offering our NH grown, Great Bay Oysters as Add ons Week 13!

You can order your Add-on Oysters here and use your credit (if you have it) from earlier shellfish holds to pay for them! Just use the "Pay by Check" option in Checkout, and any credit you have with us will be applied to your purchase!

Oysters are just $16/dozen for Members! Oysters are in the shell and raw. Order here!

And Additional Haddock can be ordered here for this week! Additional Fish is available in 1-5 lb packages. 

The Know Your Fishermen Campaign has begun today. Check out their new video herehttp://bit.ly/KnowYourFisherman-Vid. Thanks to Local Catch, the Community Fisheries Network and Ecotrust for developing this campaign. Learn more here: https://localcatch.org/know-your-fisherman/

The size of our Gulf of Maine Haddock has changed over the years. Here is a great article on the scrod Haddock that are currently being harvested by our area Fishermen: "It's OKAY to Eat Small Haddock", http://www.fish-news.com//cfn/wp-content/uploads/2017/07/NOAA-Navigator-7-17.pdf.

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



 

 

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

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

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

Bacon and tomato topped Haddock (Courtesy of Pinterest)

 

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

Our Fishermen this week are the Captain and Crew of our Guestboat from Portland, the F/V Blue Water III. Our NH Fishermen are catching Pollock, Monkfish and Dogfish exclusively, in bulk right now. For the sake of diversity, we are offering a "Guest Fish" this week from our neighbors in Maine.

 

 
Blue Water III in Portland, ME
 
 
ADDITIONAL FISH ORDERS :

 

 

If you love Haddock or just need some extra fish this week, we offering our Additional Fish Orders to be made until 9pm tonight.  Additional fish will come in 1lb and 2lb packages up to 5lb per order! Order your extra haddock tonight to get it delivered with your share this week! 

Discounts Available for orders over 3lbs!

HOLDS and DOUBLES:

Please, do your holds and doubles through our Member Login here. We cannot do them for you, and once you do a hold or double, you are not able to change it in the system. So please contact us if it becomes necessary to change a hold or double.

RESTAURANTS THAT SUPPORT US: 

Our Restaurant Supported Fishery is supported by area Chefs and Business Places that value fresh and local seafood. Thanks to Three Rivers Alliance for their help in finding interested Chefs for us!

Try one out and enjoy our fish all over the state!

 

 

 

 

Thanks for your support and for helping to preserve our New England Heritage and the livelihoods of a few remaining Fishermen in our region!

Enjoy the Haddock and don't forget to order your Oysters while supplies last!

Happy Summer,

Andrea Tomlinson

General Manager/Seafood Enthusiast

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/17/2017 4:42pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%, 

We are in Week 12 of our Community Supported Fishery. The Catch of the Week is Atlantic Haddock!

And we will be offering our NH grown, Great Bay Oysters as Add ons Week 13!

You can order your Add-on Oysters here and use your credit (if you have it) from earlier shellfish holds to pay for them! Just use the "Pay by Check" option in Checkout, and any credit you have with us will be applied to your purchase!

Oysters are just $16/dozen for Members! Oysters are in the shell and raw. Order here!

And Additional Haddock can be ordered here for this week! Additional Fish is available in 1-5 lb packages. 

The Know Your Fishermen Campaign has begun today. Check out their new video herehttp://bit.ly/KnowYourFisherman-Vid. Thanks to Local Catch, the Community Fisheries Network and Ecotrust for developing this campaign. Learn more here: https://localcatch.org/know-your-fisherman/

The size of our Gulf of Maine Haddock has changed over the years. Here is a great article on the scrod Haddock that are currently being harvested by our area Fishermen: "It's OKAY to Eat Small Haddock", http://www.fish-news.com//cfn/wp-content/uploads/2017/07/NOAA-Navigator-7-17.pdf.

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



 

 

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

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

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

Bacon and tomato topped Haddock (Courtesy of Pinterest)

 

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

Our Fishermen this week are the Captain and Crew of our Guestboat from Portland, the F/V Blue Water III. Our NH Fishermen are catching Pollock, Monkfish and Dogfish exclusively, in bulk right now. For the sake of diversity, we are offering a "Guest Fish" this week from our neighbors in Maine.

 

 
Blue Water III in Portland, ME
 
 
ADDITIONAL FISH ORDERS :

 

 

If you love Haddock or just need some extra fish this week, we offering our Additional Fish Orders to be made until 9pm tonight.  Additional fish will come in 1lb and 2lb packages up to 5lb per order! Order your extra haddock tonight to get it delivered with your share this week! 

Discounts Available for orders over 3lbs!

HOLDS and DOUBLES:

Please, do your holds and doubles through our Member Login here. We cannot do them for you, and once you do a hold or double, you are not able to change it in the system. So please contact us if it becomes necessary to change a hold or double.

RESTAURANTS THAT SUPPORT US: 

Our Restaurant Supported Fishery is supported by area Chefs and Business Places that value fresh and local seafood. Thanks to Three Rivers Alliance for their help in finding interested Chefs for us!

Try one out and enjoy our fish all over the state!

 

 

 

 

Thanks for your support and for helping to preserve our New England Heritage and the livelihoods of a few remaining Fishermen in our region!

Enjoy the Haddock and don't forget to order your Oysters while supplies last!

Happy Summer,

Andrea Tomlinson

General Manager/Seafood Enthusiast

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 7/13/2017 12:24pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

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

Order your Oysters here while supplies last!

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

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

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

Thanks for making it Seafood for the Summer,

NH Community Seafood

 

 

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

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

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

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

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

 

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

 

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

 

 

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

 

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

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

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

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

Dogfish Fish and Chips, very popular in Europe

 

Cooking Dogfish:

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

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

 

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

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

Thank you,

Andrea Tomlinson

General Manager





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

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

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

 

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

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

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

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

 Baked Greek Pollock (courtesy of Pinterest)

 

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

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

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

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

 


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

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

HOLDS AND DOUBLES:

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

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

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

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

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

All the best,

Andrea Tomlinson

General Manager

 

 

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

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

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

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

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


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

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

 


 American Plaice 

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

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

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

 

 

F/V Ellen Diane, Seabrook, NH

 

 Captain David Goethel, F/V Ellen Diane

 

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

(Courtesy Sarah VanHorn)

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

 

Cooking Flounder:

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

Baked Flounder with lemon

 

Additional Fish Each Week:

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

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

Holds and Doubles:

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

 

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

 

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

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

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

All the best,

Andrea Tomlinson

General Manager

 

             

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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