NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 10/17/2016 4:34pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Welcome to Week 9 of our Fall Session! And welcome to our 8-week Members who are extending their membership to continue to receive the freshest, most sustainable local fish in all of NH!

Firstly, a gracious thank you to CSF Member and professional photographer, Michael Sterling and CSF Member and journalist/teacher/art activist Denise Wheeler for their creation of this fabulous article, hot off the press, in the Portsmouth journal, "The Square": http://www.thesquarenh.com/on-board-with-the-dock-to-dish-movement.  This article gives our Restaurant Supported Fishery (RSF) the attention it so rightfully deserves!

 

This week we are able to bring you the old favorite, the Codfather of all fish, 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 for this week is hardworking, constantly at sea and NHCS Board Member, Jamie Hayward of the F/V Heidi & Elisabeth. Jamie has been catching a lot of fish for us this year and lands fish at the Portsmouth Fishing Pier. Thanks to Jamie and his crew for bringing us this local treat again this week!

Jamie was also recently featured in the Portsmouth Herald Seacoast Sunday, discussing the state of our NH Fishing industry. Here it is: http://www.seacoastonline.com/news/20161009/last-of-fishermen-nhs-ground-fishing-captains-fading-away.

 

 

                                  Captain Jamie Hayward on the F/V Heidi & Elisabeth

 

 


Heidi & Elisabeth Crew Members Chris (left) and Tommy "picking the net"

 

 

 Heidi & Elisabeth crew member Erik Crowley with a rather large halibut

 

 

 

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.

 

ORDER LOBSTER RAVIOLI FOR THIS WEEK TO PICK UP WITH YOUR SHARE!

ONLY 5 dozen left!

 
 

 

Lobster Ravioli Add ons and Additional Fish available to order online until 12pm tonight! 

 

Reminder to All: HOLDS AND DOUBLES POLICY: Please remember to do this on our website and select both the week you wish to hold AND the week you wish to double, here's how..

 

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 MONDAY night, by 12 midnight the week you wish to hold!

 

 

 

 

 
 
GREAT NEW ADD ON NUT TOPPING TO GO WITH YOUR NH FISH:
 
This stuff is amazing, I've tried it for the last 3 weeks on all types of fish!
 
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 for next week!

 

 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.

Finally, remember our creative minded Chefs and the following restaurants next time you are going out to eat. These members of our Restaurant Supported Fishery (RSF) are helping put us on the map:

  • 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, Porstmouth, NH
  • Cure (seasonally), Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34 (seasonally), Portmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH
  • Atlantic Grill, Rye, NH Just added!

 

It is with immense pleasure that we are able to supply so many Members and restaurants with our local NH fish. We continue to help the struggling NH Fishing Industry, one pound at a time!

Thank you all for your continued support!

Enjoy the King and Queen of the Sea,

Andrea

 

 

 -------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 

Posted 10/10/2016 4:52pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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We are already in Week 8 of our Fall Session. For those of you who have signed up for the 8-week Session and would like to continue to receive our fresh, local fish until Dec. 2, you can extend your Membership here, but please wait until tomorrow morning (when our prorated week updates) to do so. 

Our NH Fishermen continue to fight to maintain their livelihood. Two of our fishermen, Captain Jamie Hayward and Captain Neil Pike, were featured in the Portsmouth Sunday Herald's Seacoast Sunday. See the article here.

By buying fish from our cooperatively owned CSF, we are helping to support the remaining NH Fishermen who are left. Our cooperative was formed by fishermen for fishermen. In our Coop, Fishermen own 80% and our consumer Shareholders own the remaining 20%.

Calling all Night Owls! You now have the opportunity to HOLD your share, order your Add-ons and Additional Fish for the week up until 12 midnight on Mondays! See below for details.

Our Catch of the Week will be delectable Acadian Redfish, Sebastes fasciatus and otherwise called  "Ocean Perch".  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 Captain Tim Daggett of the F/V Angela Michelle. We are also getting fish from our guestboat friends on the F/V Teresa Marie III out of Gloucester, Mass to make up this week's catch!

 

 F/V Angela Michelle awaits its next trip

 

Acadian Redfish fresh off the boat
(Courtesy of Portland Fish Exchange)
 
 
 
 
 
 
 
 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Redfish or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 12 midnight tonight.

 

 

 We have a limited supply of our Lobster Ravioli Add-Ons left! They freeze well, so get them before they are gone! You have until tonight, Monday at 12 midnight to order these delicious treats to be included in your share for this week!

Additional fish will come in 1lb and 2lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

NEW HOLDS POLICY if you don't care for Catch of the Week:

Don't like Redfish? You can now HOLD your share for the week, up until 12 midnight tonight and DOUBLE UP on a different catch of the week in the Session. You can also use the HOLD feature for week's which you are on vacation or are unable  to pick up your share. Please do all holds via our Member Login on our website, which gives you the flexibility to choose your own dates. 

 
GREAT NEW ADD ON NUT TOPPING TO GO WITH YOUR REDFISH:
 
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.

Thank you so very much for your continued support for our NH Fishing Community!

 
Enjoy the Redfish,
Andrea
 

------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 10/7/2016 2:49pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Are you nuts over fish? Well, we have a perfectly nutty, herb-infused product for you!  I have been enjoying samples of the macadamia and almond and love this combination of nuts, spice, a hint of sweetness and fish!

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). Only $6.99/bag!

To order, click here.   

Order deadline: SUNDAY, 9pm for delivery with your fish share next week.

 

 

 
   Almond Nut- One of 6 toppings available as our new Add-on item!
 
 
With Nuts over Fish, your fish could look like this too:
 

  Pistachio, Macademia or Almond Toppings Available



Thanks for making it NH Community Seafood!  We ARE nuts over Fish!

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 10/3/2016 4:15pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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It's Week 7 of our Fall Session with Add-ons  like fresh, raw Oysters from Virgin Oyster Company, Dover, NH and our delectable nutty, herb topping called Nuts over Fish all to go along with your share of Atlantic Pollock this week!  What a great week to be a NH Community Seafood CSF Member!

We were also featured in the Concord Monitor this past week, check it out here: http://food.concordmonitor.com/2016/09/28/guess-consumers-can-support-new-hampshire-fishermen.

You can find all our media attention plus many informative and educational posts on our fishing industry on our Facebook Page @ NH Community Seafood. We work hard to keep our page updated with the latest news and stories that involve our NH Fishing Industry.

If you love to take pictures of your fish dish, please post your fish dish on our Facebook page! Our staff and especially other members really enjoy seeing what you can do with our fish. Thanks to all of you who have been posting, we have some very talented chefs amongst us! 

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".

We are proud to offer one of these sustainably certified fish for this week,the Atlantic Pollock, Pollachius virens.

 

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

 

 
 
Pollock fresh off the boat, waiting to be filleted at our processor, Tri-State Seafoods, Sommersworth, NH
 
 
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 his last 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)

 
 

Thanks, once again, to the hard fishing crew of the F/V Heidi & Elisabeth, captained by NHCS Board Member, Jamie Hayward, out of Portsmouth, NH for our sustainable Pollock! 

Captain Jamie Hayward on the F/V Heidi Elisabeth

 

Also providing us with the sustainable pollock this week is the F/V Angela Michelle, captained by Tim Daggett

 
The F/V Angela Michelle sitting at the dock, the newest member of our NH Fleet
 

 

Additional Fish Orders:

 


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 9pm tonight.

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

 

No Lobster Ravioli this week, we have a limited supply left, and will be offering it later in the Session!

 

Nuts Over Fish Add-ons:

 

 

 

 


6 different nut flavors including Sugar-Free, 3oz. bags, enough for 2-3lbs, Member price of only $6.99/bag
 
 ***Order deadline for Nuts over Fish: Fridays by 9pm for following week

 

 

Brought to us by CSF  Shareholder and Member Cinde Vandette, available for the month of OCTOBER, Weeks 7-10. Easy to use and tastes great!

 

Order here for Nuts over Fish toppings! And your fish could look like this next week:

 

Our Restaurant Supported Fishery (RSF):

We are both a Community Supported Fishery(CSF) AND a Restaurant Supported Fishery (RSF). Creative and locally minded, these establishments buy our fish on a "Catch of the Week" basis and turn it into culinary masterpieces each week. Please support them if you are dining out this week!

 

  • 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, Porstmouth, NH
  • Otis, Exeter, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

 

Helping us acquire more restaurants throughout the season is:

 

Don't let the cooler weather make you miss out on any fish this Fall!

Thank you for your continued support and for helping sustain our NH Fishing Industry. We appreciate you, our dedicated Members, who are helping us make a change, one pound at a time.

Frolic with the Pollock! 

Andrea

 

 

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/26/2016 5:02pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

Welcome to Week 6 of our Fall Session. We are supporting our few remaining NH ground fishermen by buying the fish they are catching for the week. Starting next week, we will have NH grown Oysters (Week 7 only) and a nutty fish topping, Nuts over Fish (Week 7-10) available as Member only Add-ons to be delivered with your fish share! See below for details!

This week, we feature one of the best tasting whitefish out there, the King Whiting, Merluccius bilinearis

 

 

 

 

The King's get their name from their large size, these are the biggest and best of the bunch! Our otter trawl fishermen are currently catching smaller Whiting, these are the bigger ones caught by our gillnet fishermen.

 This whitefish is a member of the Hake family, commonly known as Silver Hake. King Whiting live in both the northern and southern Atlantic. Our northern stock of King Whiting lives throughout the Gulf of Maine to the northern reaches of Georges Bank. King Whiting are important species in the ocean ecosystem as they act as both predator and prey, moving up and down throughout the water column to feed at night and resting on the muddy, sandy or pebbly bottom in the day (when they become prey!).  King Whiting are a grayish- silver color on the back, with a distinctive black lateral line and white speckles.

King Whiting's flesh is softer than that of cod or pollock and is not as flaky. The fillets are thick and firm. The taste is moderate with a hint of sweet flavor. You can substitute the Whiting in any recipe that calls for cod, haddock or pollock. The fillets we provide are thick and meaty and easily seasoned or marinated. The fillets will come with the skin on and that adds both flavor and the important omega-3 fatty acids!  Here's a link to our new Pinterest Page for a bunch of fantastic Whiting (aka Hake) recipes: https://www.pinterest.com/nhcsf/hake-recipes/. Remember, 10 minutes per inch of thickness is how long to cook any fish!

 

 Seared King Whiting with scallion and lemon (Courtesy of Pinterest)

KNOW YOUR FISHERMEN:

Our Fisherman once again this week is NHCS Board Member and seasoned Fisherman, Jamie Hayward. Jamie has been catching a lot of fish for us this season with his dedicated crew aboard the F/V Heidi & Elisabeth. These guys fish almost everyday of the fishing season, working long hard hours to bring us our fresh fish. Thanks to the crew, Joe, Erik, Tommy and Chris, for all their hard work!

             Crew Members Chris (left) and Tommy, "picking dogfish", aboard the F/V Heidi & Elisabeth
 

Crew Member Erik (foreground), Chris(middle) and Captain Jamie Hayward at the helm aboard the F/V Heidi & Elisabeth

 Driver and Broker Joe Bills (on forklift), Captain Jamie and Chris loading fish in Portsmouth
 
 
An incredible amount of work goes into bringing you your fresh share each week. We are grateful for our hardworking fishermen for helping us in every way possible!
 
NEW HOLDS POLICY!
 
Don't like King Whiting? You can now HOLD your share for the week,up until 9pm tonight and DOUBLE UP on a different catch of the week in the Session. You can also use the HOLD feature for week's which you will not be there to pick up your share.
 
A VARIETY OF ADD-ONS AVAILABLE!
 
 
 
 
ADDITIONAL FISH ADD ONS:

 

 

Additional King Whiting Fillets Available!

If you love King Whiting or just need some extra fish this week, we are once again this Session offering our Additional Fish Orders to be made until 9pm tonight. 

The same goes for our Lobster Ravioli Add-Ons. You have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week!

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

 

 
Have you tried these yet? Limited Supply and going fast! Only $15/bag. All made from local lobsters! 

 Lobster Ravioli available while supplies last, order here!

 

 

 

OYSTER ADD-ONS AVAILABLE for NEXT WEEK delivery!

 

Fresh, NH Oysters for Sale! Order here!

 

Add on a Dozen fresh, raw oysters to your fish share next week and support our local Oyster Growers at Virgin Oyster Company! One dozen oysters for just $16.00 per dozen. Order here for next week,  Week 7, to be delivered with your fish share!

 

NUTS OVER FISH ADD ONS AVAILABLE STARTING NEXT WEEK!

 

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, Macademia 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.

 

Thanks for making it NH Community Seafood. Supporting our struggling fishermen and women, NH's long time heritage, one pound at a time!

We appreciate your support and patronage to our NH Fishing Industry. 

Thanks much and enjoy the "Kings"!

Andrea

 

 

 

 

 

 
 
 
 
 
 
nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/19/2016 1:39pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

We are already in Week 5 of our Community Supported Fishery (CSF), dedicated to supporting our local NH Fishermen, an endangered species themselves.  

Please read below our NEW holds policy. Don't like this week's fish? You can now hold up until  Mondays at 9pm. See below for instructions.

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, Squalus acanthias,  are getting a lot of attention in the news 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 18 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

 

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

 
Our Fishermen this week  is NHCS Board Member and longtime Captain,  Tommy Lyons of the F/V Marion J.
 
 
                         
 Captain Tommy Lyons at Jeffreys Ledge of F/V Marion J this July
(Photo by Andrea Tomlinson)
 
 

 

Colin Barnard, Crew Member, me and Captain Tommy Lyons on the F/V                              Marion J (Photo courtesy of Michael Sterling) 
 
 
NEW HOLD POLICY
 
 DON'T LIKE THIS WEEK'S FISH?  NOW YOU CAN HOLD FOR THE WEEK!
 
We know even though there are plenty of fish in the sea, not everyone likes all of them! Now, once you receive your newsletter and do not happen to care for our Catch of the Week, you can place a "HOLD" on your order and DOUBLE UP on a week within your session.
 
Click here to HOLD this week and please do it by 9pm tonight!
 
 
 
Have you tried these yet? Limited Supply and going fast! Only $15/bag. All made from local lobsters!
 
 
LOBSTER RAVIOLI AVAILABLE EVERY WEEK, ORDER HERE!
 
 

Additional Fish Orders and Lobster Ravioli Add-ons:

 

 

Additional Dogfish Fillets Available!

If you love Dogfish or just need some extra fish this week, we are once again this Session offering our Additional Fish Orders to be made until 9pm tonight. 

The same goes for our Lobster Ravioli Add-Ons. You have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week!

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

There is a great new documentary out called Sacred Cod.  This documentary has just started screening, including the debut at the Camden International Film Festival and soon in Boston. Featuring some of our die hard NH Fishermen like Dave Goethel, this is a must see for anyone interested in the history of the cod industry in New England.

Just purchased by Discovery Channel, who will debut this important documentary Worldwide in Spring of next year.

 

Please do not be intimidated by the Cape Shark. I find the milk marinate to be the best and it is a very versatile fish, have fun with it and see how great it can taste!

Thank you for your continued support! Tell all your friends and family that there is still time to sign up for our CSF on a pro-rated basis, delivering fresh NH fish and seafood to your neighborhood until the end of the end of the year!

We couldn't do any of what we do without you, our consumer supporter! Thank you and the fishermen asked me to thank you too!

And remember, variety is the spice of Life!

Enjoy and congratulations on being an adventurous foodie!

Andrea

 

 

 

 

 
 
 
 
 
 
 
 
-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/12/2016 4:36pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

-----

Welcome to Week 4 of our Fall Session from Community Supported Fishery. I am just coming from the Yankee Fisherman's Cooperative, where some of our fish is landed. I was speaking to a group of young Ocean Conservationists from around the world visiting our state sponsored by the World Affairs Council of NH. They were fascinated by our organization and what we are doing! They even got to see some for our Catch of the Week get landed!

Monkfish is the plentiful fish this season with lots of quota and since that's what our fishermen are catching, that's what we are serving up again this week!  

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

 

Not at all attractive on the outside, monkfish should not be judged by their outward appearance! They are  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 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 from at least three of our NH Fishermen: Ricky Anderson of the F/V Bridget Leigh. Tommy Lyons of the F/V Marion J 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
 
 
 
Tommy Lyons of the F/V Marion J and me
 
 
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 broker 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 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week!

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

 

LOBSTER RAVIOLI AVAILABLE EVERY WEEK, ORDER HERE!

 

Lobster Ravioli Add ons Available Weekly from Portsmouth Lobster Company!

 

The Lobster Ravioli will be labelled with your name on the bag and placed on top of the coolers to be picked up with your fish share!

Restaurant Supported Fishery (RSF):

We have partnered with Three Rivers Farmers Alliance to bring our fresh and local fish to many NH restaurants. Please support them by choosing to dine their first! 

Welcome to our newest member in Exeter, Otis, with Chef Lee Frank at the helm!

  •  Anneke JansKittery, ME
  • 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
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Otis, Exeter, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 


We have been all over this month promoting NH Community Seafood.  We were represented on the Gundalow sailboat in Portsmouth this past month as part of their Ocean Conservation speaker series, at Red River Theatre in Concord last week through the NH Nature Conservancy and today, we spread the word to young ocean Ambassadors about the great work we are doing to help preserve our NH Fishing heritage!

None of this would happen without you, our dedicated customer! Thank you for helping to make a difference, one pound at a time!

Enjoy the Monkfish and it's versatility!

All the best,

Andrea

 

 

 

 
 
 
 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/5/2016 11:46am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

 

Happy Labor Day and Welcome to Week 3 of our Fall Session. We are working with just 6 NH Fishermen to bring you the freshest, local fish available in NH!  Our Community Supported Fishery (CSF)is the link between the boat and your plate!

This week we are able to bring you the old favorite of New England seafood lovers, 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 6 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/

      (Courtesy of Pinterest)                            

 Baked Cod Fillets on White Bean and Cherry Tomato Stew

 

Our Fisherman for this week is veteran seafarer and NHCS Board Member, Jamie Hayward of the F/V Heidi Elisabeth. Jamie has been catching a lot of fish for us this year and lands fish at the Portsmouth Fishing Pier. Thanks to Jamie and his crew for bringing us this local treat this week!

 Captain Jamie Hayward on the F/V Heidi Elisabeth

 

 

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 9pm tonight. The same goes for our Lobster Ravioli Add-OnsAdditional fish will come in 1lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

 

 ORDER LOBSTER RAVIOLI FOR THIS WEEK TO PICK UP WITH YOUR SHARE!

 

Lobster Ravioli Add ons and Additional Fish available to order online until 9pm tonight! 
 
 
Attention New Members! HOLDS AND DOUBLES POLICY: Please remember to do this on our website and select both the week you wish to hold AND the week you wish to double, here's how..

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 SUNDAY BEFORE the week you wish to hold!

LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 
 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

 
FRESH LIVE OYSTERS AVAILABLE AS AN ADD-ONS..coming soon in September!
 
 

 

 Oyster Add ons will be available in September for Members Only! $16/dozen, fresh out of the Great Bay in NH, from Virgin Oyster Company!
 
 
This is an abridged newsletter today, due to the Holiday.
 
Enjoy the last few days of summer and the Cod!
 
All the best,
Andrea
 
 -------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/29/2016 4:41pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

 

It's Week 2 of our Fall Session. Welcome to all our new Members, we have several new members joining daily. As a  Member of  NH Community Seafood's Community Supported Fishery, NH's only CSF, you are receiving the freshest, local NH fish right off the boat to your table!

We offer an ongoing enrollment in our CSF at a prorated cost, so you can tell others who you know would value our fresh seafood about us and they can still join!

We have also added a new pick up location in Litchfield, at Normanton Farms new farm store, home of Steve Normanton's Grass-fed Beef. Welcome to all our new members in Litchfield and the surrounding area! Thank you for your interest in local seafood!

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".

We are proud to offer one of these sustainably certified fish for this week,the Atlantic Pollock, Pollachius virens.

 

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

 

 

 

 

 

 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
 
 

 

 

 

Pollock fillet baked with rosemary and lemon (Courtesy of Pinterest)

 

 

Thanks to the crew of the F/V Heidi Elisabeth, captained by NHCS Board Member, Jamie Hayward, out of Portsmouth, NH for our sustainable Pollock! 

Captain Jamie Hayward on the F/V Heidi Elisabeth

 

Also providing us with the sustainable pollock this week is the F/V Angela Michelle, owned by NH Fisherman, Fanel Dobre.

 
The F/V Angela Michelle caught a large amount of our Pollock this week
 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

 


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 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week!

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

 
LOBSTER RAVIOLI ADD ONS AVAILABLE FOR THIS SESSION:

Lobster Ravioli Add ons Available Weekly from Portsmouth Lobster Company!

 

The Lobster Ravioli will be labelled with your name on the bag and placed on top of the coolers to be picked up with your fish share!

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

 

 
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 
 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

 
FRESH LIVE OYSTERS AVAILABLE AS AN ADD-ONS..coming soon in September!
 
 

 

 Oyster Add ons will be available in September for Members Only! $16/dozen, fresh out of the Great Bay in NH, from Virgin Oyster Company!
 
Our Restaurant Supported Fishery (RSF):
 

We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member and support eating local fish! 

  •  Anneke JansKittery, ME
  • 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
  • 7th Settlement,  Dover, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

Thanks to Erin Norton, Manager of Three Rivers Farmer's Alliance for all the support and collaboration!

Finally, if you are looking for something to do in the Concord area on Wednesday, August 31, check this out:

The Future of Nature Film Series Presents: "Of The Sea"

August 31, 2016
6:30pm = film
8:00pm = talk

Red River Theatres
11 South Main Street
Concord, NH 03301 | Show Directions

 
Of the Sea Poster (half)

Purchase tickets online!

Join The Nature Conservancy and Red River Theatres for the New Hampshire premiere of OF THE SEA, the first film in the Future of Nature Film Series. A three-part event, the series--made possible with support from Harvest Capital and Orr & Reno--will feature films that dive deeply into the environmental issues that affect our backyard, our planet and our way life.

Today, fishing is a rare and challenging way of life. Few fishing families remain, due to complex regulations, high cost and competition with cheap farmed and imported seafood. OF THE SEA is a feature documentary that tells the story of five California fishermen and shows how our seafood choices can influence ocean sustainability. We'll follow the film with a talk with local experts about how the themes in OF THE SEA touch down in the Gulf of Maine.

6:30pm = film begins in the Stonyfield Culture Center at Red River Theatres (90 minutes)

8:00pm = panel discussion (30-45 minutes)

Each ticket in the Future of Nature series is $5 and are available at the door or online. Purchase tickets online.

Panelists:

Erik Chapman, Acting Director/Fisheries and Aquaculture Program Leader at UNH Sea Grant
Erika Feller, North American Fisheries Director for The Nature Conservancy
Andrea Tomlinson, General Manager of New Hampshire Community Seafood
 

The Future of Nature Film Series is made possible with support from Harvest Capital and Orr & Reno. Please join us for the entire series:

"Of The Sea" - August 31, 2016
"Racing Extinction" - September 28, 2016
"Return of the River" - October 26, 2016

LouisCabotThumb_EA.jpg

 

Thank you for joining our CSF, helping our NH Fishing Industry one pound at a time! We are the link between the boat and your plate! Thanks for your support!

Enjoy the delicious Pollock,

Andrea

-------

 
 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/22/2016 4:03pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Dear %%user-name%% ,

 Welcome to the Fall Session of NH Community Seafood's Community Supported Fishery. NH's only CSF, serving fresh, local NH fish right off the boat to your table!

Welcome to all our New members and welcome back to our Annual members and Returning Members!  We are supporting the NH Fishing Industry by purchasing local, sometimes formerly "under utilized" fish from our remaining NH Fishermen.  This is exposing different types of regional fish to our consumer, broadening your pallet and supporting our local fishing industry and economy!  

Thank you for your support! If you know anyone else interested in our program, there is still time to sign up, on a pro rated basis!

We have also added a new pick up location in Litchfield, at Normanton Farms new farm store, home of Steve Normanton's Grass-fed Beef. Welcome to all our new members in Litchfield and the surrounding area! Thank you for your interest in local seafood!

Our fish for Week 1 of the Fall Session will be the increasingly popular Monkfish, Lophius americanus.

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

 

Not at all attractive on the outside, monkfish should not be judged by their outward appearance! They are  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 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 "fillets" 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/.

Roasted monkfish with crushed potatoes, olive oil and watercress (Courtesy of The Telegraph)
 

Thanks to the crew of the F/V Heidi Elisabeth, captained by NHCS Board Member, Jamie Hayward, out of Portsmouth, NH for the Monkfish! 

Captain Jamie Hayward on the F/V Heidi Elisabeth

 

Also helping out with the Monkfish this week is Captain Jayson Driscoll of the F/V Sweet Misery, out of Rye, NH.


Captain Jay Driscoll (far right) and former crew on the F/V Sweet Misery

 

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 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week!

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

 

Lobster Ravioli Add ons Available Weekly from Portsmouth Lobster Company!

 

The Lobster Ravioli will be labelled with your name on the bag and placed on top of the coolers to be picked up with your fish share!

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

 

 
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 
 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

 
FRESH LIVE OYSTERS AVAILABLE AS AN ADD-ONS..coming soon in September!
 
 

 

 Oyster Add ons will be available in September for Members Only! $16/dozen, fresh out of the Great Bay in NH, from Virgin Oyster Company!
 
Our Restaurant Supported Fishery (RSF):
 

We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member and support eating local fish! 

  •  Anneke JansKittery, ME
  • 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
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Cure, Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

Thanks to Erin Norton, Manager of Three Rivers Farmer's Alliance for all the support and collaboration!

Finally, if you are looking for something to do in the Concord area on Wednesday, August 31, check this out:

The Future of Nature Film Series Presents: "Of The Sea"

August 31, 2016
6:30pm = film
8:00pm = talk

Red River Theatres
11 South Main Street
Concord, NH 03301 | Show Directions

 
Of the Sea Poster (half)

Purchase tickets online!

Join The Nature Conservancy and Red River Theatres for the New Hampshire premiere of OF THE SEA, the first film in the Future of Nature Film Series. A three-part event, the series--made possible with support from Harvest Capital and Orr & Reno--will feature films that dive deeply into the environmental issues that affect our backyard, our planet and our way life.

Today, fishing is a rare and challenging way of life. Few fishing families remain, due to complex regulations, high cost and competition with cheap farmed and imported seafood. OF THE SEA is a feature documentary that tells the story of five California fishermen and shows how our seafood choices can influence ocean sustainability. We'll follow the film with a talk with local experts about how the themes in OF THE SEA touch down in the Gulf of Maine.

6:30pm = film begins in the Stonyfield Culture Center at Red River Theatres (90 minutes)

8:00pm = panel discussion (30-45 minutes)

Each ticket in the Future of Nature series is $5 and are available at the door or online. Purchase tickets online.

Panelists:

Erik Chapman, Acting Director/Fisheries and Aquaculture Program Leader at UNH Sea Grant
Erika Feller, North American Fisheries Director for The Nature Conservancy
Andrea Tomlinson, General Manager of New Hampshire Community Seafood
 

The Future of Nature Film Series is made possible with support from Harvest Capital and Orr & Reno. Please join us for the entire series:

"Of The Sea" - August 31, 2016
"Racing Extinction" - September 28, 2016
"Return of the River" - October 26, 2016

LouisCabotThumb_EA.jpg

 

Thank you for joining our CSF, helping our NH Fishing Industry one pound at a time! Tell your friends, coworkers and family about us! We love new members and have the freshest fish around!

 

Enjoy the delicious Monkfish,

Andrea

-------

 
 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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