NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 11/29/2016 7:25am 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 Holiday Seafood Medley 2016  from New Hampshire Community Seafood. This year we will be offering UNH Sea Raised Steelhead Trout, Live Lobsters, Oysters and Scallops!

And, if you like the offerings for a particular week, you can order extra! Join us for a Seafood filled Holiday Season!

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

%%renewal-link%%

We look forward to having you back this season.

Happy Holidays,

New Hampshire Community Seafood

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/28/2016 4:56pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

 

It is hard to believe we are in our final week of our Fall Session. This marks the 3oth consecutive week we have been providing fresh, local NH caught fish and seafood to our members this year.  Thank you to all our Annual Members who have been with us since May and thank you all Fall members as well!

There is still more NH seafood to be had for the Holidays however! There is still time to sign up for our Holiday Seafood Medley session for the entire month of December! And, you can order extra each week if you like the offerings of Sea Raised Steelhead trout, Lobsters, Oysters or Scallops!

And don't forget about the Additional Fish orders available to Members! You can order extra Pollock tonight to stock up your freezer for the winter!

 

Our fish this week is the sustainably certified Atlantic Pollock, Pollachius virens.  And more great news! 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".

 

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 the 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. Our

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. This is what Chefs at Moxy, a dedicated member of our RSF program in Portsmouth, did with a recent batch of Pollock from us:

 

 

 

 

 

p o l l o c k • à • l a • m o x y
nh mushroom,whipped beet ,arugula-cherry tomato salad

(Courtesy of Moxy)

 

 
Our NH Fishermen this week are Ricky Anderson, Captain and owner of the 
F/V Bridget Leigh out of Rye, NH and Charles "Puggy" Felch, owner and captain of F/V Lady Victoria out of Seabrook, NH. Thanks guys for the great fish this week!
 
 
Captain Ricky Anderson offloading some monkfish heads in Rye, NH

 

 
The F/V Bridget Leigh, named after  Rickys' lovely daughter
 
 
Charles "Puggy" Felch (in back) and a friend with a large Halibut
 
The sturdy F/V Lady Victoria out of Seabrook, NH

 

Additional Fish Orders: Stock the Freezer!

 

Last chance to stock your freezer for winter with extra fish!!!

 

 


Pollock fillets-Additional Fish this week

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

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

Don't forget our faithful restaurants! They will be serving our fish until December 31st! Here is a list of those currently participating:

 

  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
    Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, N
  • Oak House, Newmarket, NH
  • Atlantic Grill, Rye, NH  
  • Otis, Exeter, NH 



And a special end of the year thanks to our fabulous partners, without whom we would not survive:

              Brookford Farm

 

 

And  of course, Tri-State Seafoods, in Sommersworth, who faithfully process our shares into fillets for us each week!

Many thanks to you, our dedicated customer for helping to support our few remaining NH Commercial Fishermen as they continue to hold onto their struggling livelihoods!

Remember, there is more seafood to come in December, with our Holiday Seafood Medley, otherwise we will see you back again in full force  with many planned improvements in April!

Thanks for your support and Happy Holidays to you all!

In Peace,

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/22/2016 9:15am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

 

Happy Thanksgiving Week and Welcome to Week 14 of our Fall Session for our Community Supported Fishery (CSF). Next week is our final week for this Session and then we start our Holiday Seafood Medley Session in December. Four weeks of seasonal, NH seafood for your enjoyment around the Holidays! Sign up here to enjoy a wide array of local seafood including oysters, scallops, lobsters and Sea raised Steelhead Trout (a Salmon species)!

Some important reminders for this week: ALL THURSDAY AND FRIDAY CSF Pick Ups (except Peterborough) have been moved to WEDNESDAY, same time and place. If you cannot make your Wednesday pick up, please click here to hold for this week and double up next week. Please do this by 12pm midnight tonight.

Oyster Add ons are of limited quantity this week and there  are no more available. Enjoy your oysters for Thanksgiving if you were lucky enough to get these delicious seasonal treats!

Later this week look for an email for sign ups for next week's new and exciting Add-on, All Natural Sea Raised Salmon species, Steelhead Trout, raised by UNH Aquaculture/Sea Grant Department off Newcastle, NH! This is the same Salmon species of Steelhead we will offer in our Holiday Medley in December!

This week's Catch of the Week is White Hake, Urophycis tenuis, a first for this Fall Session!

Distinguished by the white barbels on the chin and white spots, White Hake are found from the Gulf of St. Lawrence to Cape Hatteras, NC and occasionally some schools will stray into deep waters off the coast of Florida. White hake migrate from cooler, deeper waters in the winter to warmer, shallower waters in the spring and summer. Some juveniles can be found in estuaries in the summer. Adult hake can live up to 20 years old and female white hake are among the most fertile of all groundfish (the fish that live on the bottom or "ground" of the ocean), producing up to several million eggs in one spawn!

 

Despite it's name, the hake is not all white, it is a mud-colored (hence the nickname, "Mud Hake"), white spotted fish on the sides, bronze-gold colored on top and white on the underbelly. Hake have a rather large mouth, the cardinal barbel and very long pectoral (the ones on the sides) fins that have ray- like projections spanning off the body.

 

White hake are delicious because they primarily eat small crustaceans like lobsters and crabs and shrimp! What a bonus for us! Their flesh has a thick, white meaty consistency and cooks up nicely. Here is a link to some great recipes on Pinterest,https://www.pinterest.com/explore/hake-recipes/

 

 

Hake with Crisp Sweet Garlic and Olive Oil (Courtesy of Pinterest)

 

Our Fisherman this week  is NH Sector fisherman, Fanel Dobre, owner of  the F/V Angela Michelle.  

 

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

 
Additional Fish Orders:
 
Want some extra fish for this Holiday week? Supplement the turkey with fish or for your guests who don't eat meat, just fish, this is the ticket!
 
If you love hake or just need some extra fish this week, we offer our Additional Fish Orders to be made until12pm midnight tonight. Additional fish will come in 1lb packages with your fish shares this week.
 
This will be an abridged version of the newsletter due to the Holiday. Don't forget to HOLD if you need to for this week and DOUBLE UP next week, our final week of this Fall Session.
 
Have a fantastic Thanksgiving and we at NH Community Seafood and our Fishermen, give thanks for you, our dedicated and supportive customers!  Thank you for all you do! Be well.
 
In Peace,
Andrea
 
 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/18/2016 2:40pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.




Dear %%user-name%%,

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

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

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

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

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

In Peace,

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.



Hello %%user-name%%,

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

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

 


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

 

 Order here while supplies last! Limited Supply!

 

 

Member price, just $16/dozen.

 

Make it NH Community Seafood for the Holidays!

In Peace,

NH Community Seafood

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 

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

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

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

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

 

 

 

 

 

 

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

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

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

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

 

 

 

 

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

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

 

Additional Fish Orders and Add-ons:

 

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

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

 

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

 

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

 

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

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

 

Thank you for your support!

 

Enjoy the cod and the lobsters and crabs!

 

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Your Fishing Community.

 



Dear %%user-name%%,

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

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

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

Crabs come 3 per order, limited supply!

 

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

Thanks for your support for NH Community Seafood!

Seafood is good for the soul.

All the very best,

Andrea

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

 

------

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

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

 American Plaice 

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

 

 

  Yellowtail Flounder

 

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

The flesh of this bottom dweller is lean and firm with a distinctly sweet taste often used as the standard when comparing the flavor of other flounder species. Here are some great flounder recipes from our Pinterest Page: https://www.pinterest.com/nhcsf/flounder/ and for Plaice specifically: https://www.pinterest.com/nhcsf/plaice/

 

 

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

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

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

 

Want some more Flounder for the rest this week?

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

 

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

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

Lobster Add ons for next Week!!

 

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

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


And finally, it's Portsmouth Restaurant Week! 

 

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

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

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

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

Cheers,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

----

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

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

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



 

 

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

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

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

Bacon and tomato topped Haddock (Courtesy of Pinterest)

 

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

 

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

 

Additional Fish Orders and Lobster Ravioli Add-ons:

 

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

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

 

 

 

VACATION HOLDS AND DOUBLES:

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

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

 

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

 

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

 

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

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

Cheers,

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

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

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

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

Colin Barnard, crew on the F/V Marion J with a Monkfish 

 

 

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

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

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


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

 

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

Additional Fish Orders and Lobster Ravioli Add-ons:

 

 Monkfish seasoned with spring herbs on grill

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

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

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

Nuts over Fish Add on, order for Week 11:

 

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

 

 

 

    

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

 

 

 Pistachio, Macadamia or Almond Toppings Available 

 

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

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

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

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

Enjoy your Monkfish!

 

Andrea

 

 

 




-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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