NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 5/15/2017 4:38pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

This is a monumental week for our CSF, it is our first week ever offering Live Lobsters as part of our CSF shares! We have typically been an exclusive fish share CSF with "Add-ons" like Live Lobsters, Oysters and Lobster Ravioli.

And if you did a HOLD this week, you are still receiving this newsletter, and will see a credit on your account.

We are experimenting this year with incorporating shellfish, particularly Live Lobsters and Raw in-shell Oysters into our CSF shares. This is a result of our NH Groundfish becoming increasingly scarce in the months of May and sometimes June due to quota limitations and inshore closures where our Dayboats usually fish. 

It's our First Ever Lobster Week, so let's enjoy this worldwide delicacy that grows in our own backyard!

You are receiving 2- chix lobsters for your share. A chix lobster is between 1lb and 1.25 lbs.

Due to the limited supply of lobsters this week (due to bad weather), we will not be able offer Additional orders for lobsters, sorry!

  

                                                        

 

Our New England Lobster is the American Lobster, scientifically known as Homarus americanus. Lobsters are known as crustaceans, closely related to crabs and shrimp and actually cousins to squid, clams, mussels and scallops.  

COOKING YOUR LOBSTERS:

Lobsters can be steamed or broiled. There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.

Remember,  your lobsters will be what is known as "Chix", that is between 1lb and 1.25lbs.

Steaming or Boiling Lobster By: The Culinary Institute of America

Steaming is more gentle cooking technique that yields slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.

Steaming Instructions:

  1. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters.
  2. Put 2 inches of seawater or salted water in the bottom of a large kettle.
  3. Set steaming rack inside the pot and bring to a rolling boil over high heat.
  4. Add the live lobsters one at a time, cover pot, and start timing.
  5. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly.

The following recommends timing based on lobster weights:
Steaming Lobster


Originally published in CIAProChef.com

WHEN IS IT DONE? 

Lobsters are done when they turn bright red and their tail curves under and stays there. Don't overcook them or they will turn out tough!

Our Lobster this week comes from a group of  Lobstermen from Seabrook to Portsmouth to southern Maine.

 

                           

 

                      

        Lobsterman and NHCS Board President, Damon Frampton

 

 

 

                    

Dozens of Lobster recipes can be found here on Pinterest, but the simplest and most authentic way to eat lobster is right out of the shell with some melted butter and lemon!

And thanks to our friends at Taylor Lobster, here are some more interesting Lobster facts:

Lobster Grades: Soft Shell vs. Hard Shell

Around the beginning of summer, lobsters wriggle out of their old shell (think of pulling a too-tight wet suit over your head!) as a part of their growth process. These new shell lobsters spend the rest of the summer & fall growing into their new shell which grows progressively firmer until they are ready to molt again. On average a lobster grows about 14% in length & 50% in weight after each molt.

Helpful Hints

The meat of a soft shell lobster is more sweet and tender than hard shells but soft shells contain about 25% less meat.

Soft Shells can be easily shucked with your hands. Great for outdoor lobster bakes!

During the summer & fall, soft shells are much more abundant & therefore less expensive than hard shells.

Hard Shell lobsters are more durable and better for traveling or shipping long distances.

 Betcha Didn't Know

  • You can estimate a lobster's age by multiplying their weight by 4 & adding 3.
  • It takes about 7 years (20-30 molts) for a lobster to reach the one pound market size.
  • Like humans, lobsters are either left or right handed depending on which side their crusher claw is on.
  • A one pound female lobster can carry over 8,000 eggs at one time, however, odds are only one or two will survive to be of legal size.
  • Lobsters eat fish, mussels, crabs, clams, plankton & their favorite... other lobsters.
  • Lobsters taste with their feet, breathe & listen with their legs & their brain is located in its throat. They have poor eyesight but an incredible sense of smell.
  • If two lobsters fight and later cross paths again, each will remember the other... maybe they should be more forgiving!

HOLDS AND DOUBLES REMINDER:

HOLDS MUST BE DONE BY MEMBERS, NOT NHCS, USING OUR MEMBER LOGIN HERE. Sorry, but we are not able to administrate holds for our over 600 members, you must do them through our website by the Monday night, 9pm of your week of delivery for us to honor them.

Thanks also to Taylor Lobster, in Kittery, Maine for helping us line up all lobsters!

Enjoy these New England favorites!

Cheers,

Andrea Tomlinson

General Manager/Lobster Eater

 

                 

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/8/2017 7:46pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.


Dear %%user-name%%,

Welcome to Week 2 of our Community Supported Fishery! We are continuing to sign up new members daily, through our prorated, rolling enrollment system! Our goal this year is to reach 1000 CSF Members!

In April, we sent our a press release for the new season and apparently, it caught NHPR's Peter Biello's eye. Peter featured us on the NHPR "All Things Considered" program last Thursday, you can listen here:http://nhpr.org/post/foodstuffs-dock-dish-effort-meant-support-nh-fishermen.

You can support us by participating in our "Members Finding Members" program! We ask that you refer a friend, family member, neighbor or coworker to our program to help us achieve our ambitious goal this year, our 5th year in the business of helping NH's Fishing Industry survive!

Our Catch of the Week will be delectable Acadian Redfish, otherwise called "Red Perch" or "Ocean Perch".  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 drum, a southern species down south, the Redfish births live young (very rare with fish) and can live to be up to 50 years old! This species, once thought of as by-catch or lobster bait, is quickly becoming one of the more popular fish in the US, especially here in New England!

 

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

 

Our Fishermen this week is guestboat Captain Patrick Haggerty of the F/V Teresa Marie III, owned by the Fishing Family of Jimmy Odlin; fishing in the same waters as our NH Fishermen in the Gulf of Maine. Sometimes, when NH Fishermen cannot fish inshore in May, we rely on our guestboat friends from Portland for our shares! 

F/V Teresa Marie III caught our Redfish this week

FAQ's for this week:

UPCOMING SHELLFISH SHARES: Because May (and sometimes June) is a tough month for our NH Groundfishermen  to fish due to inshore closures and restricted quotas, we have incorporated 3 weeks of Shellfish into our CSF shares this year. Here's how it will go, for all Members, regardless of fish share size:

Week 3 (next week): Live Lobsters (TBA, either two chix or one large, dock price dependent)

Weeks 5 and 8: One dozen fresh, in- the- shell oysters

How to do a HOLD for VACATION OR HOLDING ON SHELLFISH WEEKS:   Week 3 (next week, lobsters), 5 or 8 (two oyster weeks) are our Shellfish Weeks. If you do not want shellfish,  please hold for that week, but we cannot offer a double of shellfish or fish to make up for a missed shellfish week, only a credit, due to pricing differences between the shellfish and  fish shares. If you have to hold on a shellfish week, we will credit you as described above. If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share. 

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

Logistics:

Additional Fish Orders: Starting Week 4, we will offer Additional Fish for you to order, in addition to your prepaid fish share. This is a great opportunity to stock up on the Catch of the Week for that dinner party or family cook out you have planned for the weekend! We will offer Additional fish in 1lb increments, with discounted pricing for orders over 3 lbs!

We thank you so very much for your support for our NH Fishing Industry. We offer and incentive on every pound of fish we buy to our NH Fishermen, helping them keep up the livelihood that is so vital to our NH Seacoast Heritiage.

Please help us by spreading the word. I know there are countless amounts of people in NH who would buy our fish, if they knew about our program. That's why we have started our Members Finding Members campaign, to get our already dedicated Members to tell a someone they know about our program.

Because every pound of fish we buy, is directly impacting our struggling NH Fishing Community. So, here's what you can do:

Here is a link to our Sign up Page for new Members you could send out: http://www.nhcommunityseafood.com/members/types

If you like Facebook, please share one of our sign up posts here: https://www.facebook.com/NhCommunitySeafood/
 
If you use Twitter, feel free to Retweet our Sign up posts
 
And if you prefer Instagram, we've got that too here: https://www.instagram.com/nhcommunityseafood
 
Thank you for your support and enjoy the Redfish!
 
Cheers,
Andrea Tomlinson
General Manager

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 5/1/2017 3:34pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

Dear %%user-name%%,

Welcome to Week 1 of our Community Supported Fishery! Welcome back to all our returning Members and a special Welcome to all of our New Members.

Our fish this week will be a medley of Flatfish, the Flounders! Our Dayboat Fishermen are finishing catching their quota for the 2016 Fishing Year, which ended yesterday.  We will be serving up a variety of three types of flounder this week. You may get one, two or all three in your share!

The three fish we are serving up are:

Yellowtail flounder

American Plaice, nickname: "Dabs"

Winter Flounder, nickname: "Blackbacks"

 

This is a great opportunity to educate you a bit on the Flounder family, one of my favorites. Flounder are a bit of an evolutionary vestige, they are "flatfish" as opposed to the average shape of a fish, which us fish folks refer to as "roundfish" Flounders are also either right-handed or left-handed, this refers to which side the eyes are on, if you hold the fish upright. Flounder carry most of their "parts" on the top of their body, eyes, fins and scales. Most are white or opaque underneath and camouflaged on top to blend in with the type of bottom where they live. If you Scuba dive, you will notice flounder are so well camouflaged at times you only see a small pair of eyes staring at you before you notice the fish itself! Finally,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.

 

  Yellowtail Flounder

 The Yellowtail flounder is found in the Atlantic Ocean from Newfoundland to the Chesapeake Bay. 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.

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. 

   Winter Flounder

The Winter flounder or "Blackbacks", got their name because of their migrations-in winter. Adults migrate from offshore areas where they feed to inshore areas like bays and estuaries, where they spawn. This is also a right eyed flounder. Winter flounder has a sweet taste and firm texture and is often the standard to which other flounder species are compared. Winter flounder absorbs seasoning and marinades readily and cooks up great on the grill. 

Your NH Fishermen this week are the seaworthy Veterans, Jamie Hayward (left), of the F/V Heidi Elisabeth, Portsmouth and David Goethel (right), of the F/V Ellen Diane, Hampton.

 

Thanks to  the Captains and their hard working crews for the delicious array of Flounder this week for our first Week of NH Fresh and Local fish!

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/

Additional Fish Each Week:  Starting next week, we will have Additional Fish available weekly for you to order, in addition to your share. We will send you the link to that store in next week's newsletter. You can order as much extra fish as you like, orders of 4 or more pounds are offered at a discounted price!

Seasonal Add-ons: Throughout the season, we will be offering seasonal seafood available in NH in addition to your weekly shares. Stay tuned for these yummy Add-ons to be announced as they become available, like Live Lobsters, Oysters, Scallops and our signature Lobster Ravioli from Portsmouth Lobster Company! 

Some FAQ's about this Session:

Q: Do I have to be paid up by this week to pick up my share?

A: No, you do not. We work on the Trust System and allow you to pay anytime within your session, even in installments, if that is more feasible for your budget.

Q: How do I know what is being offered each week?

A: Each Monday of the Session, we send out a newsletter highlighting what fish or shellfish (3 weeks out of the session) is "The Catch of the Week", including the Fisherman who caught your fish and recipe ideas. If you don't like those offerings, you can "hold" for that week (instructions below)

Q: Can I extend my 8-week Membership to 15-weeks or the Annual Membership if I like the program?

 A: Most definitely! We will send out an email at the latter part of the 8-week Session with an offer to extend your Membership.

 Q: What if I don't want the Lobsters or the Oysters?

 A: Lobsters will be Week 3 (May 15-20) and Oysters will be Week 5 (May 29-June3) and Week 8 (June 19-24) If you do not want shellfish any of these weeks, simply go to our Member Login section here: %%login-link%% and "HOLD" for that week. You will receive a credit on your account for $16/oyster weeks and $14/lobster week.  You can then use that credit to buy "Additional Fish" the following week or additional shellfish on Shellfish Weeks OR one of our various seasonal "Add-ons" throughout the season.

Q: Can I get fish in place of the Lobsters or Oysters on those weeks?
 
A: We would really like to accommodate our non-shellfish eaters, but we are unable at this time to provide fish on the shellfish weeks. That's why we are offering an instant credit to buy more fish the weeks directly following the shellfish weeks. 

Q: What if I am away one of the weeks and can't pick up my share?

 A: If this is Week 3, 5 or 8, please hold for that week, but we cannot offer a double of shellfish or fish to make up for a missed shellfish share, only a credit, due to pricing differences between the shellfish and  fish shares. If you have to hold on a shellfish week, we will credit you as described above. If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share. 

Finally, our goal this year is to reach 1000 CSF Members with our 24 Pick Up Locations. We are currently have 487 and climbing. We have recently been in The Concord Monitor, The Hippo and will be featured on NHPR soon and in the new journal, Fiddleheads, to name a few!

Members Finding Members Campaign: This year, we are reaching our to all of you to help with our new campaign entitled "Members Finding Members".

If each of us simply refers ONE PERSON to this program, we could instantly double our Membership and reach our goal, while making a greater impact on our NH Fishing Community, people who need our support more than ever this year.

Here is how you could help:

Tell a family member, neighbor, coworker or  friend about us!

Or use Social Media to spread the word:

Here is a link to our Sign up Page for new Members you could send out: http://www.nhcommunityseafood.com/members/types

 If you like Facebook, please share one of our sign up posts here: https://www.facebook.com/NhCommunitySeafood/
 
If you use Twitter, feel free to Retweet our Sign up posts
 
And if you prefer Instagram, we've got that too here: https://www.instagram.com/nhcommunityseafood/
 
Enjoy the Flounder and get ready for some great fresh seafood this season!
 
Cheers,
 
Andrea Tomlinson
General Manager/Seafood Enthusiast
 

 

1 Peirce Island Rd

Porstmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 4/20/2017 2:43pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.




Dear %%user-name%%,

Thank you for signing up with NH Community Seafood for our Spring/Summer Session of our Community Supported Fishery! Your purchase makes a direct impact on our local NH Fishing Industry and our local economy!

We have your Member type as %%member-types-text%%.

We have you signed up for a pick up at %%pickup-title%%,  %%pickup-time%%, located at %%pickup-location%%. The following Members are on your account: %%member-label%%, but anyone can pick up your share for you, they do not have to be listed on your account.

 

FAQs about this upcoming Season:

Q: When does the Session Start?

A: May 1 is our first week, we call this Week 1. 8-week Memberships go until June 24, 15-week Memberships until August 12, Annual Memberships until December 2.

Q: How do I know what is being offered each week?

A: Each Monday of the Session, we send out a newsletter highlighting what fish or shellfish is "The Catch of the Week", including the Fisherman who caught your fish and recipe ideas. If you don't like those offerings, you can "hold" for that week (instructions below)

Q: Can I extend my Membership to 15-weeks or the Annual Membership if I like the program?

A: Most definitely! We will send out an email at the latter part of the 8-week Session with an offer to extend your Membership.

Q: What if I don't want the Lobsters or the Oysters?

A: Lobsters will be Week 3 (May 15-20) and Oysters will be Week 5 (May 29-June3) and Week 8 (June 19-24) If you do not want shellfish any of these weeks, simply go to our Member Login section here: %%login-link%% and "HOLD" for that week. You will receive a credit on your account for $16/oyster weeks and $14/lobster week.  You can then use that credit to buy "Additional Fish" the following week or additional shellfish on Shellfish Weeks OR one of our various seasonal "Add-ons" throughout the season.
 
Q: Can I get fish in place of the Lobsters or Oysters on those weeks?
 
A: We would really like to accommodate our non-shellfish eaters, but we are unable at this time to provide fish on the shellfish weeks. That's why we are offering an instant credit to buy more fish the weeks directly following the shellfish weeks. 

Q: What if I am away one of the weeks and can't pick up my share?

A: If this is Week 3, 5 or 8, please hold for that week, but we cannot offer a double of shellfish or fish to make up for a missed shellfish share, only a credit, due to pricing differences between the shellfish and  fish shares. If you have to hold on a shellfish week, we will credit you as described above. If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share. REMINDER; We are not able to allow Doubles on the Shellfish weeks to make up for a missed fish share, which are Weeks 3, 5, and 8 (see dates above). So no doubles will be accepted for those weeks.

Q: What can I do to help NH Community Seafood reach more people who would love to have fresh seafood weekly?

A: I thought you'd never ask! We are starting a new campaign called "Members Finding Members". We want to put the "Community" back into our Community Supported Fishery. That means it takes all of us to get the word out to our family, friends, coworkers and neighbors about this awesome program. 

If each of us simply refers ONE PERSON to this program, we could instantly double our Membership and make a greater impact on our NH Fishing Community's livelihoods, people who need our support more than ever this year.

Here is a link to our Sign up Page for new Members you could send out: http://www.nhcommunityseafood.com/members/types

If you like Facebook, please share one of our sign up posts here: https://www.facebook.com/NhCommunitySeafood/

If you use Twitter, feel free to Retweet our Sign up posts here: https://twitter.com/NHCommunityFish

And if you prefer Instagram, we are there too, right here: https://www.instagram.com/nhcommunityseafood/

Our goal this year is to obtain 1000 Members! Please help us by referring just one person to this program!

Thank you for your support. We look forward to providing you with the freshest seafood NH has to offer all season long!

See you the first week of May!

All the best,

Andrea Tomlinson

General Manager/Seafood Enthusiast

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 3/20/2017 3:16pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.



Dear Seafood Lover,

This is an invitation to join our Community Supported Fishery (CSF), NH's only cooperatively owned seafood supplier! Our cooperative is owned by our NH Fishermen and our customers. Our NH Fishing Community continues to struggle and needs your support!

This year's season will start on May 1st and have both an 8-week and 15-week option for two seasons. Annual memberships are also available at a discounted price!

Click here to begin your sign up process for our Spring/Summer session.

Oysters and lobsters are now part of your membership! Don't worry, if you don't like either, or are shellfish intolerant, you can use our convenient "hold" system to hold your share that week and double up on your fish share!


We look forward to welcoming you as a new Member this season.

Your friends at,
New Hampshire Community Seafood

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 3/20/2017 3:06pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.



Dear %%user-name%%,

It's that time again! Time to sign up for the Spring/Summer 2017 Session season from New Hampshire Community Seafood. Our NH Fishing Community continues to struggle and need your support!

The season will start on May 1st and have both an 8-week and 15-week option again this year. Annual memberships are also available at a discounted price!

Click here to begin your renewal process. Or just copy and paste the link below into your browser:

Oysters and lobsters are now part of your share! Don't worry, if you don't like either, or are shellfish intolerant, you can use our convenient "hold" system to hold your share that week and double up on your fish share!

%%renewal-link%%


We look forward to having you back this season.

Your friends at,
New Hampshire Community Seafood

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 12/27/2016 11:53am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

 

Thank  you for participating in our Second Annual Holiday Seafood Medley Session! Last week, we had oysters from Virgin Oyster Company, out of Dover, NH. Thanks to Brian Gennaco and his wife Sarah for the fresh, local Great Bay oysters!

 

Freshly harvested oysters getting rinsed on the work boat in Great Bay

 

Brian Gennaco, Owner Virgin Oyster Company, harvesting oysters

 

This week we are featuring Scallops from our local partners in southern Maine. Unfortunately, just certain sections of the Gulf of Maine are currently open for scallop fishing. Our NH Fishermen were not able to scallop fish this season until March 2017, so we are relying on fresh southern Maine Scallops for this week's share.
 
Your share consists of 1 lb of Scallops will be in an unlabelled ziploc bag in your cooler. In fact, it will look just like this:
 
 
 1 lb Scallop Shares ready to be delivered to our Tuesday Pick up Locations Today
 
 
 
Thank you so very much for sharing our pleasure of providing our consumers with the freshest, local, seasonal seafood the Seacoast has to offer! Happy Holidays and all the best in the New Year!
 
Our CSF and RSF will be back with new and improved changes and lots more variety of fresh and local NH Seafood in the Spring! See you then and until then, thanks for making it NH local seafood!
 
In the meantime, you can always check onen of  the following seafood outlets for some local seafood favorites:  Yankee Fisherman's Coop Retail Store in Seabrook, Sanders Fish Market or Seaport Fish in Portsmouth and Fresh Fish Daley in Exeter.
 
All the best and thank you,
Andrea
 
 

 

 

 

 

 

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 12/16/2016 3:40pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

It's Week 2 of our Second Annual Holiday Medley Session! We hope enjoyed your lobsters this week. We had two Fishermen out of Portsmouth, Damon Frampton of the F/V Vivian Mae and Kurtis Lang of the F/V Alanna Renee brave the blustery seas this week to catch our lobsters. 

 

 
Damon Frampton sorting our lobsters into coolers for live delivery from Portsmouth
 
 
Awaiting the coolers
 
 
Kurtis Lang on the F/V Allana Renee with a Spiny Dogfish, one of our many tasty CSF Fish 
 
 
 Additional Seafood Add- ons are Available:
 
 
WEEK 3 OYSTERS: We will have a limited availability of additional oysters next week, Week 3. Order extra Oysters here while supplies last. Please order by Sunday night, 12 midnight.
 
WEEK 4 SCALLOPS: If you would like to order additional Scallops for Week 4, the week between Christmas and New Year's. Order more Scallops here. Please order by Sunday, December 25, by midnight.
 
Happy Holidays and Thanks for making it NH Community Seafood for the Holiday Plate!
 
Peace on Earth,
 
Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 12/10/2016 8:23am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

Dear %%user-name%%,

Welcome to our Second Annual Holiday Seafood Medley Session. I hope you enjoyed the Steelhead Trout this week. Steelhead Trout, Oncorhynchus mykiss, is a Rainbow Trout that migrates from fresh to salt water. They are native to the Pacific Coast, but have been introduced to many regions of the US over the years. Because of their rapid growth rate and ability to tolerate adverse conditions, they were chosen by UNH Researcher Michael Chambers as a prime aquaculture candidate here in NH.  As a former Aquaculturist, aka Fish Farmer, I wanted to fill you in on some of the important details about our share this week.

Aquaculture in the US is still in its infancy stage. We are trailing far behind much of the rest of the World, especially Asia, where aquaculture of a variety of species has been in existence for hundreds of years. Often times here in the US, aquaculture is given a very bad name and unwarranted bad press by various environmental groups. Yes, there are many aquaculture operations, especially in the Third World, where excessive amounts of antibiotics and hormones are used to raise seafood, but this project is definitely not one of them! I am here to tell you that you can grow fish and other marine species in a sustainable, conscious manner and that you can also be an aquaculturist and an environmentalist, at the same time!

These fish were grown in a fish cage off the coast of Newcastle, NH as an ongoing project conducted by Fisheries Biologists with the UNH Sea Grant/Cooperative Extension program. Please see the video at: https://youtu.be/k8c1GpsM4g4. More information on this project can be seen at: https://extension.unh.edu/articles/Almost-ready-eat

Our fish this week is a perfect example of an antibiotic, hormone and  chemical free product, grown locally and sustainably, with the intention of providing supplemental income to our struggling NH  fishermen.

The project is also growing Mussels and Seaweed along with the fish. This is an innovative aquaculture strategy called IMTA: Integrated Multi-Trophic Aquaculture. It has been in practice for decades in Asia and other parts of the World and is a method that consists of multiple species cultured all at once, that live in symbiosis with each other.

We are very proud to bring this clean, crisp Salmon flavor fish to you as part of our Holiday Medley!

 Gunnar Ek, Marketing Manager for the Steelhead Trout Project with our harvest on a snowy day this past week
 
Happy Holidays and thanks for making it NH Community Seafood!
 
All the best,
 
Andrea 




 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 12/2/2016 6:11pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.


Dear %%user-name%%,

Welcome to the Second Annual Holiday Seafood Medley Session from NH Community Seafood! 

This year, we are offering extra Add-ons of our weekly offerings! So, if you want more Steelhead Trout (our own NH Salmon species), Lobsters, Oysters or Scallops, you can order them here for that week! You must be paid in full for the Session in order to get extras! Please use a credit or debit card to pay.

Also, if you like one week's offerings but not another, you can HOLD up to two times within the session. Do all holds here.

Thanks for your support and for making it local NH Seafood for the Holidays!

Deliveries start next Tuesday, December 6-December 31.

Happy Holidays!!

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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