NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 9/4/2017 12:39pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Happy Labor Day to you and Welcome to Week 3 of our Community Supported Fishery! We will send out a full newsletter tomorrow, but wanted to let you know that the Catch of the Week this week is Atlantic Cod. Though stocks are recovering in the Gulf of Maine, our Fishermen do have limited quota to catch this New England favorite and we are serving it up this week!

 

You can order Additional Fish for this Week here and get more Cod delivered with your shares this week!

Thanks to our faithful Fishermen on the F/V Heidi Elisabeth, Portsmouth, NH for our Cod this week! Captain Jamie Hayward and Crew Members Erik Crowley and Christopher White are to thank for this week's catch! These guys fish as often as possible!

 

Look for a full Newsletter tomorrow and enjoy the Holiday! 

 

All the best,

Andrea Tomlinson

General Manager

 





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/28/2017 5:08pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Welcome to Week 2 of NH's only Community Supported Fishery! This is our Fall Session and we are serving up the seasonal Catch of the Week from NH's shores. And you joined the CSF to try new and local fish, some you didn't even know existed off our shore, right? This is a great week to be in our CSF!

This is exciting news! Our newsletters act as their own blog on our website. The link for them is here: http://nhcommunityseafood.com/blog Last week, we received some top recognition for our collection of newsletters from a Feedspot. We ranked Top 100 Seafood Blogs on the Internet! Check it out here on Feedspot: http://blog.feedspot.com/seafood_blogs/.

 

 

This week is our final week for the Season to supply you with 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:

Either soaking this fish as directed above or marinating it before you cook it are the key here! 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 and don't fall apart! 

 
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 had to support him before Dogfish season ends, one of his only allowable fish he can catch without a hugely expensive permit! Zach is just 28 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: 
 

 

If you like Lobsters and Crabs...

 

LOBSTERS AND CRABS RIGHT OFF THE BOAT FROM THE F/V VIVIAN MAE IN PORTSMOUTH! 

EVERY FRIDAY, 3-6pm! 

 

 

 

 

 

 

Priced right! Know your Fishermen and Support our Local Fishing Community! Get them while supplies last and meet Damon Frampton, Lobsterman and NHCS Board President! 

 

Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 2 here. Fish will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here. We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD last session? We can carry those over for you but have to do it on our end. Please send an email and we will get you your owed double!
 
That's all for this week Members! Thank you for your support, for trying something new and for being an Adventurous Local Seafood Consumer!!
 
Enjoy the delicious Dogfish!
 
Andrea Tomlinson
General Manager/Shark Enthusiast

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/21/2017 2:53pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%,

Welcome to our Fall Community Supported Fishery Session! This is Week 1 for all our Members, Annual, 8-week and 15-week Members!

We are back from our Annual Week off and looking forward to some seasonal catches like Haddock, Flounder, Halibut Add ons and maybe some Bluefin Tuna (sushi grade tuna) to come!

We will be offering both Oyster Add ons and Lobster Add-ons several times this session! Additional Fish is also available each week if you need more than your weekly share for a dinner or cookout you are planning! You can order Additional Fish weekly here.

If you are an Annual or 15-week member, you will receive lobsters for you shares twice in the session.  Tentative dates are: Week 9, starting Oct. 15 and Week 11, starting Oct. 29.

There are just a few different species being caught by our NH Dayboats this month. Whiting baitfish, Dogfish shark, small amounts of Pollock and Cod and the abundant and delicious Monkfish!

 

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 

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 longtime crew, Tommy, Chris and Erik for this week's effort!
 
 
 
Christopher White (left) and Erik Crowley, longtime crew on the F/V Heidi Elisabeth with some of Monkfish !
 
 
 
 
 
 
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 1 here. They will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here. We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD last session? We can carry those over for you but have to do it on our end. Please send an email and we will get you your owed double!
 
RESTAURANT SUPPORTED FISHERY (RSF):
 
Often times we serve up a different fish to our RSF for the week. This week it's Atlantic Cod! So if you are yearning for this one time staple turned delicacy, go out to eat this week at one of our many fine restaurant supporters!
 
 
Here is a list of all our our RSF establishments, please join them for dinner this summer: 
 

With help from our friends at:

 
 
 
If you are new to our program, you are in for a treat! 
 
If you are a returning Member, we are reminding you that as a cooperative, we rely on "Members Finding Members" and would really appreciate it if you could refer just one person to us! We have a Facebook (@NhCommunitySeafood), Twitter @NHCommunityFish and Instagram page and you can share our invites there too!
 
Our purchases are making a true and real impact on the local fishing industry, one pound at a time!
 
Thanks for joining us this Fall,
 
Andrea Tomlinson
General Manager/Seafood Enthusiast

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/21/2017 8:48am by Andrea Tomlinson.

 

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

 

 

Hello Seafood Eaters,

This is a friendly reminder that our Fall Session starts tomorrow! There is still time to sign up!

You can sign up here and not miss out on one week of NH's freshest seafood!

Sign up today, we deliver to a town near you! Your Membership makes a direct impact on our local fishing community!

We appreciate your support.

Thanks,

NH Community Seafood





              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/17/2017 9:58am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%,

Thank you for signing up for the Fall Session with NHCS. Each year, we take a week off between our Spring/Summer Session and our Fall Session. Just a reminder that this is our annual week off in between Sessions. 

We will begin Fall Session next week with some seasonal favorites like Flounder, Pollock, Halibut and Shellfish Add ons, and hopefully some local Bluefin Tuna!

See you next week and don't forget about our "Members Finding Members" promotion. If each of our existing Members could refer just one new Member, we could instantly double our Membership to help sustain our local fishing industry!

Refer a Member today, here is the link: http://www.nhcommunityseafood.com/members/types for new Members!

Enjoy the remains of Summer,

Andrea Tomlinson

General Manager

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/11/2017 12:35pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.



Dear %%user-name%%,

It's that time again! Time to sign up for the Fall Session 2017 season from New Hampshire Community Seafood. The session starts August 22, in less than 2 weeks!

We have an 8-week and a 15-week program this Season.

8-weeks Session- Fish only, prices from $56 and up

15-week Session- 13 weeks Fish, 2 weeks Lobster, $135 and up

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

%%renewal-link%%

Every Membership makes a direct impact on the local Fishing Industry, which remains in need of our support!

We look forward to having you back this season.

Your friends at,
New Hampshire Community Seafood

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/7/2017 4:19pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

It's hard to believe, but this is our final week of the Spring/Summer Session, Week 15!

Our Fall Session begins August 22, so to continue receiving your fresh and local seafood through December, sign up here!

For our Annual Members, you are signed up through the 15- week Fall Session.

For all other Members, you will have to sign up again here again for the Fall Session to continue your Membership!

And please remember that we are a cooperative and rely on "Members Finding Members" to keep our membership numbers increasing! If you as a Member could refer just one Member to our program, it would make a huge impact on our local Fishing Industry!

Do you have credit from holding Shellfish for this Session?

If so, please use that credit to order Additional Fish here for tomorrow or use it towards your Fall Membership cost. Simply use the "Pay by Check" option in the Checkout and your credit will automatically apply. You will receive and email with your balance and a link to pay it via Paypal or you can send us a check!

Our fish this week is the 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!

 Acadian Redfish, scaled and ready to fillet (Courtesy of Wicked Fish,Inc)

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!

 Pan Seared Redfish w/ Greek Orzo & Red Pepper Lemon Emulsion (Courtesy of Pinterest)

Our Fishermen this week is guestboat  F/V Teresa Marie IV, out of Portland, ME owned by the Fishing Family of Jimmy Odlinfishing in the same waters as our NH Fishermen in the Gulf of Maine. Sometimes, when NH Fishermen are only catching one or two species for us to provide our members, we rely on our tripboat, guestboat friends to provide a variety of fish for you!

F/V Teresa Marie, our Guestboat this week from Portland, ME

 

Additional Fish this Week:

If you still have credit this Session from holding shellfish, this is a great way to use it before the session is up! Order additional fish here. Fish is available in 1lb-5lb lots, with discounts on fish orders over 3lbs!

HOLDS AND DOUBLES:

If you held fish this session but did not choose a week to double up and are owed a double, please email me immediately at andrea@nhcommunityseafood.com. We have to do those doubles on our end, if you have already submitted a hold without the double week.

NHCS AT FARMER'S MARKETS:

We are currently at the following Farmer's Markets, selling our Catch of the Week. So, if you like the catch and want more, visit us at one of these locations:

Seacoast Grower's Association Markets

EXETER, SWAZEY PARKWAY, THURSDAYS 2:15-6pm
DOVER, CHAMBER OF COMMERCE, CENTRAL AVE, WEDS, 2:15-6pm

MANCHESTER, VICTORY PARK THURSDAYS 3-6:30pm

CONTOOCOOK, DOWNTOWN GAZEBO, SATURDAYS, 10am-12noon

 

KITTERY, POST OFFICE SQUARE, SUNDAYS, 10am-2pm

 

And of course there are all our Restaurant Supported Fishery Choices as well. Click here for a link to all our currently participating customer. Another great way to support eating local seafood!

We hope to see you back on August 22 for our Fall Session! Sign up here today and don't miss out on fresh and local seafood delivered from the boat direct to your town!

If you are not joining us again in the Fall, we sincerely thank you for your support this Session and for the contribution you have made to our local Fishing Industry! Thank you and please come back and see us in December for the Holiday Seafood Medley Session. 

Thank you for your support for our local Fishing Community!

Andrea Tomlinson

General Manager, Seafood Enthusiast

 

 

                                        

   

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 8/3/2017 10:45am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

 

 

Hi CSF Members, 

 

EVERY FRIDAY FROM NOW UNTIL SEPTEMBER, FROM 3-6pm!!

 

Lobsters and Jonah Crabs available straight off the boat, from the F/V Vivian Mae, at the Portsmouth Commercial Pier on Peirce Island, just next to Prescott Park.

NHCS Board of Directors President and Lobsterman, Damon Frampton  and family will be there selling his fresh and local catch!

Boat price: 4.99/lb for Lobster and 1.99/lb for Crabs! Get them while the price is low!!

 


See you at the docks!


Andrea Tomlinson

GM, Crustacean Enthusiast

              

 

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

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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

 

 

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