NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 8/8/2018 12:38pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Hello Seafood Lovers,

Our Fall Session starts next week! Sign up here today as a "Returning Member" or here as a New Member!

We will be starting our Fall Session August 14. We will have 8-week and 16-week Memberships available and lots of local Add ons like Oysters, Scallops and Lobsters and Crabs!

(If you are an Annual Member and receiving this email, please disregard!)

Hope to see you back this Session!

Your friends at,

NH Community Seafood

 

Posted 7/30/2018 2:02pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Dear %%user-name%%,
 
Welcome to Week 16 of our Community Supported Fishery! This is our final week of our Spring/Summer CSF Session! We take a week off and then our Fall Session starts on August 14.
 
If you are an Annual Member, you are already signed up for the Fall Session.

If you are a 16-week Member, you will need to renew your Membership to receive seafood for the Fall Session. Sign up for Fall Session here.

We are heading to New Orleans this weekend for the Great American Seafood Cook-off! We are travelling with one of our devoted Restaurant Supported Fishery (RSF) Chef's, David Vargas, owner of Vida Cantina Restaurant, Portsmouth. Dave will be cooking up a NH caught meal consisting of Cod and Lobster and competing for the title of "America's Best Seafood Chef"! Kendall and I will personally be carrying the Cod and Lobster on the plane for the competition! See the article in the Union Leader here: http://www.unionleader.com/article/20180730/NEWHAMPSHIRE07/180739966?template=mobileart


 

 

Chef Owner, Dave Vargas, of Vida Cantina, Portsmouth will be our competing Chef at the Cook-off!

SHELLFISH ADD ONS

Shellfish Add ons for our final week of the session will be Oysters from our friends at Virgin Oyster Company, Dover, NH. Still time to order for this week here!

Order by midnight tonight, we have extended the deadline! Oysters are priced for Members only at $16/dozen!

 

OWED A HOLD or HAVE A CREDIT? 

If you held for a week and did not make it up with a double this session, you are entitled to a credit if you would like. If you have an existing credit, it is good for your next session sign up. Simply sign up for your next session and the credit should automatically apply to your balance owed. You have to use the invoice method of paying for this to work, not the Paypal option. Sorry, our software doesn't always work the way we would like! Email us if you have questions!

ADDITIONAL FISH WEEKLY

We have Weekly Haddock available, by the 1lb, as well as Additional Fish for the Catch of the Week! 

Order your Additional Monkfish this week or Weekly Haddock for this week here! We have a limited amount of Haddock available weekly.

Discounts orders over 3lbs of Haddock or Catch of the Week! 

DEADLINE TO ORDER ADDITIONAL FISH IS MONDAY, 12 midnight FOR THE WEEK OF YOUR DELIVERY! 

PAYMENTS

If you haven't already done so, please send us a check for your balance to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

CATCH OF THE WEEK-MONKFISH

Chris White, longtime crewmember, with a Monkfish onboard the Heidi & Elisabeth

 

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. 

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.

COOKING INSTRUCTIONS

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 on our Pinterest page here and on our great new blog, created by our Social Media Specialist, Katie Curnan, here.

Monkfish Kabobs (courtesy of Pinterest)

 

KNOW YOUR FISHERMEN
 
Our catch this week comes from our faithful F/V Heidi & Elisabeth, captained by Jamie Hayward and crew Members Chris White and Tommy.
Ward Byrne is on call on land at the Portsmouth Commercial Fishing Pier.
 
 
 
Captain Jamie Hayward, F/V Heidi & Elisabeth, lands in Portsmouth
 
 
 
 
 
 
F/V Heidi Elisabeth coming into port
 
 
 
RECIPE CONTEST FOR MEMBERS-Weekly Winner

Don't forget about our Weekly Member Recipe Contest on Facebook and/or Instagram. Each week we pick a new Winner!

Here's how to enter:

Use the Catch of the Week Fish
Post your picture and recipe
  • Post on our   Page

We then choose a winner from the posts! This week's winner is Denise Roberge, from our Manchester Pickup!

Denise Roberge's Curried #Hake stew with veggies from their Brookford Farm CSA is our recipe winner! Congrats.

 
Image may contain: food

 

MEMBERSHIP QUESTIONS?

Contact our  Assistant Manager, Kendall Young with Membership Questions. Please email kendall@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

RESTAURANT SUPPORTED FISHERY

In addition to our Community Supported Fishery, we also run a thriving Restaurant Supported Fishery (RSF).  Our RSF is supply driven and operates on the old adage of the "Catch of the Week".  You can read all about it on our website.

The following restaurants and retail stores participate in our Restaurant Supported Fishery (RSF) program. Through their creative talents, they make our delicious local fish taste even better and available to a wider audience! Please support them by eating and shopping there frequently. And let them know you support local, sustainable fish!

 

 

 

We also enjoy a partnership with Three River Farmers Alliance. They help pair our local seafood with chefs in the Seacoast region with a desire for locally sourced foods.

FARMER'S MARKETS

We are currently vending our Catch of the Week and signing up new Members, at the following Farmer's Markets:

PORTSMOUTH- SATURDAYS 8am-1pm Haddock available weekly also

EXETER- THURSDAYS 2:15-6pm

MANCHESTER- THURSDAYS 3-6:30pm

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

 

Thank you for your Membership in our Spring/Summer Session this year! If you are a 16-week Member, we hope to see you back this Fall. Our NH Fishing Community appreciates your support!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast






          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/27/2018 8:09am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


Dear %%user-firstname%%,

We will be offering Oysters as Add ons next week, for our final week of Spring/Summer Session. Click here to order.

Oysters come from our friends at Virgin Oyster Company, Dover, NH. Fresh out of the Great Bay!

Members only price is $16/dozen, oysters come live, in the shell.

And don't forget to sign up for our Fall Session here, if you haven't already!

All the best,

NH Community Seafood

 






          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/23/2018 2:04pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Dear %%user-name%%,

 

WELCOME TO OUR CSF

WELCOME to Week 15 of our Community Supported Fishery (CSF) Spring/Summer Session. The Catch of the Week is King Whiting. Otherwise known as Silver Hake, King Whiting is mainly caught along with baitfish by our fishermen out of Hampton and Seabrook.

SPRING/SUMMER SESSION ENDS NEXT WEEK!
SIGN UP HERE FOR FALL SESSION

 

Next week is our final week of our Spring/Summer Session. Fall Session starts August 14!  If you are not signed up for Fall Session, sign up here. We will offer 8-week and 16-week Memberships. No need to sign up if you are already one of our Annual Members, you will enjoy another 16 weeks of Membership!

WEEK OFF
We always take one week off, for our mental and physical health, to rejuvenate, between Summer and Fall Sessions. We will be taking Aug 7-14 off and return for Fall Session!

UPCOMING SHELLFISH ADD ONS

Sea Scallops this week and Oysters next week for our Shellfish Add ons.  Click here to order. 

WEEK 15  Scallops, by the 1lb (12-20 #/lb) This week! Order closed on Sunday.

WEEK 16  Oysters, by the dozen


 This week's Add ons are regional Sea Scallops off the boat

 

LOBSTERS OFF THE BOAT!

Where: Portsmouth Commercial Fishing Pier, Peirce Island

When: Fridays, 3-6pm

Who: Damon Frampton, on his boat F/V Vivian Mae

Damon is the President of our Board and sells lobsters, usually with his wife and one of his beautiful daughters, off his boat at the Commercial Fishing Pier in Portsmouth. Lobsters are sold at market price!

 

 

 

HOLDS AND PICK UP LOCATION CHANGES

You can "hold" your share any week within the Session that you will not be available to pick up OR any week you do not care for the Catch of the Week. You do your holds through our Member Login system here. 

You cannot hold your share and still pick up Add ons! Our software system doesn't understand! So, if you order an Add on, you also have to take the Catch of the Week!

Please note, when you pick up a "double" share, you will be getting a double of your share size. For example: 1lb share size picks up 2-1 lb bags, 1/2lb share size gets 2-1/2lb bags. It's really important we get that one right, so everyone gets the correct shares each week!

You can also choose to do a Temporary Pick up Location change, any week you would like to pick up your share at any of our other 23 Pick up Locations. You can do that here, simply choose "Change Pick up Location" from the drop down menu, under the box marked Action.

ADDITIONAL FISH WEEKLY

The Catch of the Week this week is King Whiting. This is a mild white fish that seasons up nicely.  Get your Additional Whiting here.

WEEKLY HADDOCK

We also have Weekly Haddock for our Members, order hereOrders are available in 1lb bags and discounted on orders over 3lbs!

Deadline for Additional fish is Monday, midnight.

PAYMENTS

If you haven't already done so, please send us a check for your balance to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

 CATCH OF THE WEEK

 

The King's get their name from their large size, these are the biggest and best of the bunch! The smaller Whiting are sold as whole fish to ethnic markets in Boston and New York.

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. They also have an impressive jaw and full set of razor sharp teeth!

KNOW YOUR FISHERMEN

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

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

 

 

Captain David Goethel, F/V Ellen Diane, Hampton Harbor

 

 
Captain Neil Pike and deckhand Keith Gray, hauling the net on the F/V Sandi Lynn

 

LOBSTER FISHERMEN FOR THIS SESSION

Just another Shout out to all the Lobstermen that helped us source over 2000 lobsters for Members this Session!We have relied on several Lobster boats for our Lobster this Session, specifically:

The Fleet at Yankee Fishermen's Coop, Seabrook

Taylor Lobster Fleet, Eliot, Maine

F/V Vivian Mae, Portsmouth, Captain Damon Frampton

F/V Julie Ann III, Portsmouth Captain Dennis Robillard

F/V Josh's Pride, Portsmouth, Captain Ward Byrne

F/V Seahag, Rye Harbor, Captain Taylor Phillips

COOKING INSTRUCTIONS

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/ or see our blog here for videos and recipes: https://nhcommunityseafoodblog.wordpress.com/?s=king+whiting

Seared Hake from our Pinterest Recipe Page

Remember, 10 minutes per inch of thickness is how long to cook any fish!

WEEKLY RECIPE CONTEST FOR MEMBERS-WIN FREE FISH!!

In case you missed it, we have been running a Weekly Recipe Contest on our Facebook Page each week. Just click here and post your recipe and picture on our page and you could win a free 1lb of Fish!
 
This week's winner is Vicki Brown, from our Exeter Pick up Location!
 
Vicki J. Brown I smothered the cod in melted butter & baked it at 400 degrees for 10 minutes. Then i poured a bit of white wine and melted butter on top, added a crust of buttered Ritz cracker crumbs, and baked it for an additional 5 minutes at 400 degrees. Served with a lemon wedge, peas and yellow rice.Manage
Image may contain: food
 
 
 
MEMBERSHIP QUESTIONS?

Our former Delivery Driver and now official Assistant Manager, Kendall Young has given up the driving to come on board and help with administration, Member Management and coordinating our Restaurant Supported Fishery. Please email kendall@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

RESTAURANT SUPPORTED FISHERY

In addition to our Community Supported Fishery, we also run a thriving Restaurant Supported Fishery (RSF).  Our RSF is supply driven and operates on the old adage of the "Catch of the Week".  You can read all about it on our website.

The following restaurants and retail stores participate in our Restaurant Supported Fishery (RSF) program. Through their creative talents, they make our delicious local fish taste even better and available to a wider audience! Please support them by eating and shopping there frequently. And let them know you support local, sustainable fish!

 

 

 

We also enjoy a partnership with Three River Farmers Alliance. They help pair our local seafood with chefs in the Seacoast region with a desire for locally sourced foods.

FARMER'S MARKETS

We are currently vending our Catch of the Week and signing up new Members, at the following Farmer's Markets:

Please note: WEEK OFF AUG 7-AUGUST 14

PORTSMOUTH- SATURDAYS 8am-1pm Haddock available weekly also

EXETER- THURSDAYS 2:15-6pm

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

MANCHESTER- THURSDAYS 3-6:30pm

THANK YOU

Thank you for your support for our local fishing community! Our NH Fishing Fleet remains small yet powerful! Each time we purchase from them, we are helping out!

Thanks for supporting our local Fishermen and their workers!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast
 


          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/20/2018 10:48am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Dear %%user-name%%,

We will have fresh- off -the -boat Scallops as our Add on next week. These are day boat scallops and will be between 12-20 scallops/lb.

Scallops will be $20/lb and from our friends in Gloucester, Mass. Our NH Fishermen cannot currently fish for scallops, due to closures off our shores.

Please order your scallops by Sunday night at midnight for delivery with your share next week!

Thanks for supporting our regional fishing industry! 

NH Community Seafood





          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/18/2018 10:18am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


(Oilve oil Cod with Red Sox tips, courtesy of CSF Member Nikki Wesoly, winner of our weekly Recipe Contest)

 

Dear %%user-name%%,

We hope you thoroughly enjoyed your 8-week or 16-week Spring/Summer Session with NH Community Seafood! Thank you for helping to support our ever struggling NH Fishing Fleet! This Session will end on Aug 4. Then we take a one week break and back again on Aug 14!

Our 16-week Fall Session runs from August 14-December 1. We also have 8-week Memberships available, August 14-October 6, with an option to extend!

Click here to sign up for our Fall Session as a "Returning Member".

To eliminate any confusion, we will offer 8-week and 16-week Fish Only Shares in the Fall with the option of Shellfish as Add-ons every other week, including Lobsters, Crabs, Scallops and Oysters! Maybe even some locally grown Mussels and Steamers if we can get them!

This way, if you want Fish AND Shellfish for your share, you can get it easily, with the push of one buttone!

Sign up today and don't miss out on 16 more weeks of fresh and healthy Omega-3 -packed local fish! And a huge variety of local Shellfish priced for Members Only!

The success of our local fishing community relies on our support, one pound at time!

Hope to see you all back in the Fall! More surprises to come!

With much appreciation,

NH Community Seafood


 

 

Young Fisherman, Colin Barnard, on the F/V Marion J fishing for Cape Shark in high seas






          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

 







          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/16/2018 1:52pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.



 

Dear %%user-name%%,

 

WELCOME TO OUR CSF

WELCOME to Week 14 of our Community Supported Fishery (CSF) Spring/Summer Session. The Catch of the Week for Fish only Members is Cod and for Fish and Lobster members, Lobster. Once our signature New England fish, the Codfish is now only caught in small numbers by our NH Fleet. Cod is highly restricted in our NH waters in an effort by the National Marine Fisheries Service (NMFS) to bring back the once thriving population we once knew. 

We have two more weeks of our Spring/Summer Session. Our Fall Session will run from August 14-December 1! Sign ups will be enabled tomorrow. We will email you with the link!

 

FISH AND LOBSTER MEMBERS

 

Week 14 is our final Lobster Week for the Session. On Lobster weeks, you  receive LOBSTERS INSTEAD OF FISH. We will also have Lobster Add ons for everyone. If you would like Fish with your lobsters, please utilize our Additional Fish option here. Lobsters are starting to shed, so they will be a mix of Softshell and Hardshell.

Your share is pre-priced for the lobsters, according to your Fish Share size: 

2lb Share- 4 lobsters

1lb Share- 2 lobsters

1/2lb-1 lobster lobster  

 

UPCOMING SHELLFISH ADD ONS

We will have a different Shellfish Add on available for the remaining 4 weeks of our Summer Session! Here is the schedule. Shellfish Add ons orders are done the week before your delivery week and deadline to order is Sunday night, by midnight. Click here to order. Add ons are available to order on Tuesdays for the following week!

WEEK 14  Live Lobsters, Chix, orders closed

WEEK 15  Scallops, by the 1lb (12-20 #/lb) NEXT WEEK! Start ordering Tuesday, July 17!

WEEK 16  Oysters, by the dozen

 

This week's Add on are local NH caught Lobsters

HOLDS AND PICK UP LOCATION CHANGES

You can "hold" your share any week within the Session that you will not be available to pick up OR any week you do not care for the Catch of the Week. You do your holds through our Member Login system here

You cannot hold your share and still pick up Add ons! Our software system doesn't understand! So, if you order an Add on, you also have to take the Catch of the Week!

Please note, when you pick up a "double" share, you will be getting a double of your share size. For example: 1lb share size picks up 2-1 lb bags, 1/2lb share size gets 2-1/2lb bags. It's really important we get that one right, so everyone gets the correct shares each week!

You can also choose to do a Temporary Pick up Location change, any week you would like to pick up your share at any of our other 23 Pick up Locations. You can do that here, simply choose "Change Pick up Location" from the drop down menu, under the box marked Action.

ADDITIONAL FISH WEEKLY

The Catch of the Week this week is Atlantic Cod. Get your Additional Cod or our weekly Haddock here, please order by tonight at 12pm!

Orders are available in 1lb bags and discounted on orders over 3lbs!

PAYMENTS

If you haven't already done so, please send us a check for your balance to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

 CATCH OF THE WEEK

 

 

Please do not feel guilty eating this Cod! This is the second time we have offered it all Season, due to it's inability to be caught in large numbers by our Dayboat Fishermen! Cod is highly restricted and regulated in New England by the National Marine Fishing Service (NMFS). Because of these strict enforcements, we are are starting to see a recovery in the Gulf of Maine Cod populations.

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 9 active boats, throughout the entire Seacoast, largely due to these Cod cuts!

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.

KNOW YOUR FISHERMEN

Our Fishermen this week are Kurtis Lang, Captain of the F/V Alanna Renee, Portsmouth and Jamie Hayward, Captain of F/V Heidi & Elisabeth, Portsmouth. Both are son's of Fishermen and carrying on the tradition! These two boats  are saving all their Cod for us this week, which is now considered a by catch to the Monk fishing industry!
 
 
Captain Jamie Hayward, brought in some of our Cod this week
 

 Captain Kurtis Lang, with a Lumpfish, onboard the F/V Allana Renee

 

LOBSTER FISHERMEN FOR THIS SESSION

We have relied on several Lobster boats for our Lobster this Session, specifically:

The Fleet at Yankee Fishermen's Coop, Seabrook

F/V Vivian Mae, Portsmouth, Captain Damon Frampton

F/V Julie Ann III, Portsmouth Captain Dennis Robillard

F/V Josh's Pride, Portsmouth, Captain Ward Byrne

F/V Seahag, Rye Harbor, Captain Taylor Phillips

COOKING INSTRUCTIONS

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 like the one below: www.pinterest.com/explore/cod-recipes/ or check out our blog recipes and videos here: https://nhcommunityseafoodblog.wordpress.com/?s=cod

 

 


One of our many Cod recipes on our Pinterest Page

 
 
 
WEEKLY RECIPE CONTEST FOR MEMBERS-WIN FREE FISH!!
 
In case you missed it, we have been running a Weekly Recipe Contest on our Facebook Page each week. Just click here and post your recipe and picture on our page and you could win a free 1lb of Fish!
 
The Competition from last week's post was so great, and the winner is.... Edward Hanlon, from our Nashua, NH Pick up location at Artistic Tile:
 
Edward Hanlon
Edward Hanlon I followed the video recipe from your weekly newsletter where it had me sauté a white onion with garlic, place the dogfish filets in half of the sautéed onions then cover them with the rest of the onions and garlic. Then covered the onions with fresh sliced tomatoes and sprinkled with bread crumbs. I also added shredded Parmesan at the end. My family got to enjoy dogfish for the first time!Manage
Image may contain: food

 

 
MEMBERSHIP QUESTIONS?

Our former Delivery Driver and now official Assistant Manager, Kendall Young has given up the driving to come on board and help with administration, Member Management and coordinating our Restaurant Supported Fishery. Please email kendall@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

RESTAURANT SUPPORTED FISHERY

In addition to our Community Supported Fishery, we also run a thriving Restaurant Supported Fishery (RSF).  Our RSF is supply driven and operates on the old adage of the "Catch of the Week".  You can read all about it on our website.

The following restaurants and retail stores participate in our Restaurant Supported Fishery (RSF) program. Through their creative talents, they make our delicious local fish taste even better and available to a wider audience! Please support them by eating and shopping there frequently. And let them know you support local, sustainable fish!

 

 

 

We also enjoy a partnership with Three River Farmers Alliance. They help pair our local seafood with chefs in the Seacoast region with a desire for locally sourced foods.

FARMER'S MARKETS

We are currently vending our Catch of the Week and signing up new Members, at the following Farmer's Markets:

PORTSMOUTH- SATURDAYS 8am-1pm Haddock available weekly also

EXETER- THURSDAYS 2:15-6pm

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

MANCHESTER- THURSDAYS 3-6:30pm

THANK YOU

Thank you for your support for our local fishing community! Our NH Fishing Fleet remains small yet powerful! Each time we purchase from them, we are helping out!

Thank you for helping to keep our Fishermen and Lobstermen afloat! Enjoy your delicious Cod this week or your Lobsters or both!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast
 


          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/9/2018 11:31am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Dear %%user-name%%,

 

WELCOME TO OUR CSF

WELCOME to Week 13 of our Community Supported Fishery (CSF) Spring/Summer Session. The Catch of the Week is our most underutilized species here in New England, Cape Shark! Cape Shark, formerly known as Dogfish Shark here in NH, is known as "Rock Salmon" in Europe, and is the most commonly used fish in Fish and Chips in England. We have lots of recipes listed below and videos and tips on how to cook this wonderful fish. Yes, sharks are fish and they are delicious! This is where your adventurous spirit as a CSF Member is most appreciated!

When purchasing Cape Shark from our Fishermen, we give them an extra incentive on the very low auction price, by having them process the sharks at sea and soak them in a saltwater ice brine. This increases the quality and flavor of the fillet and gives our Fishermen more money per pound!

Please note: If you hold your share for this week and but ordered oysters, our system will not have you on the pick up list! Sorry, but you cannot hold your fish share and still be on the Pick up list for Add ons!

 

FISH AND LOBSTER MEMBERS

 

Week 14 is next week, and our final Lobster Week for our Summer Session Fish and Lobster Members. On Lobster weeks, you will receive LOBSTERS INSTEAD OF FISH. We will also have Lobster Add ons for everyone. If you would like Fish with your lobsters, please utilize our Additional Fish option for next week, available for order starting tomorrow.  Lobsters are starting to shed, so they will be a mix of Softshell and Hardshell.

Your share is pre-priced for the lobsters, according to your Fish Share size: 

2lb Share- 4 lobsters

1lb Share- 2 lobsters

1/2lb-1 lobster lobster  

UPCOMING SHELLFISH ADD ONS

We will have a different Shellfish Add on available for the remaining 4 weeks of our Summer Session! Here is the schedule. Shellfish Add ons orders are done the week before your delivery week and deadline to order is Sunday night, by midnight. Click here to order. Add ons are available to order on Tuesdays for the following week!

WEEK 13  Oysters, by the dozen-this week, orders closed

WEEK 14  Live Lobsters, Chix, mostly Softshell

WEEK 15  Scallops, by the 1lb (12-20 #/lb)

WEEK 16  Oysters, by the dozen

This week's Add on are locally grown, Great Bay Oysters

HOLDS AND PICK UP LOCATION CHANGES

You can "hold" your share any week within the Session that you will not be available to pick up OR any week you do not care for the Catch of the Week. You do your holds through our Member Login system here

You cannot hold your share and still pick up Add ons! Our software system doesn't understand! So, if you order an Add on, you also have to take the Catch of the Week!

Please note, when you pick up a "double" share, you will be getting a double of your share size. For example: 1lb share size picks up 2-1 lb bags, 1/2lb share size gets 2-1/2lb bags. It's really important we get that one right, so everyone gets the correct shares each week!

You can also choose to do a Temporary Pick up Location change, any week you would like to pick up your share at any of our other 23 Pick up Locations. You can do that here, simply choose "Change Pick up Location" from the drop down menu, under the box marked Action.

ADDITIONAL FISH WEEKLY

The Catch of the Week this week is Cape Shark. Get your Additional Cape Shark or  Haddock here, please order by tonight at 12pm!

Orders are available in 1lb bags and discounted on orders over 3lbs!

PAYMENTS

If you haven't already done so, please send us a check for your balance to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

 CATCH OF THE WEEK

 

Cape Shark, otherwise known as Spiny Dogfish 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!

Five Gulf of Maine Fish You Can Feel Good About Eating

 
Atlantic Mackerel-Cape (Dogfish Shark)-Whiting-Redfish-Atlantic Pollock
 
We are serving up yet another underutilized, abundant species recommended by the Gulf of Maine Research Institute (GMRI)!

Whether cooking at home or ordering out, conscientious shoppers often face difficult choices. But when it comes to seafood, there are plenty of fish you can feel good about eating.

Here are five Gulf of Maine fish that provide an opportunity to support local fishermen, promote a healthy ecosystem, and eat a delicious meal!

Source: Jul 23, 2015 GMRI Supporting Sustainable Seafood Blog

KNOW YOUR FISHERMEN

Our Fishermen this week are Captain Tommy Lyons, from the F/V Marion J, out of  Hampton and his crew members, a father and son team, Colin and Liam Barnard! Tommy is a retired teacher and goes dogfishing each year. Thanks to Colin and Liam for specially processing our dogfish onboard (hard work) so we get a high quality fillet for our customers!

 
 
Captain Tommy Lyons and crew Colin Barnard, F/V Marion J
 

 Thanks to the F/V Marion J, out of Hampton, for our Cape Shark this week

COOKING INSTRUCTIONS

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, Fish and Chips.

Dogfish Fish and Chips, very popular in Europe

 

Click here to find more great recipe ideas on our Pinterest Page for this Atlantic treat! We also have videos, recipes and educational information on Cape Shark on our blog here! There is no fish recipe that dogfish will not work with, have fun and experiment. They are also great on the grill!

Remember the Cardinal Cooking Rule for Fish: Cook fish 10 minutes per inch of fillet thickness! If you use this method, you can never go wrong with any of our fish!

WEEKLY RECIPE CONTEST FOR MEMBERS-

Calling all Members! We need more players!! Win free Fish!!

We pick a winner every week and the winner gets a free 1lb of the Catch of the Week or our Weekly Haddock!

This Week's Winner is Jennifer Beauchemin, from our Benedikt Dairy, Goffstown Pick up!

Our recipe winner, Jennifer Beauchemin, made Steamed #Lobster in Drawn Butter! How do you steam Lobster? Check it out: [http://www.lobsterfrommaine.com/steaming-lobster/]
 
Image may contain: food

 

 

 
MEMBERSHIP QUESTIONS?

Our former Delivery Driver and now official Assistant Manager, Kendall Young has given up the driving to come on board and help with administration, Member Management and coordinating our Restaurant Supported Fishery. Please email kendall@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

RESTAURANT SUPPORTED FISHERY

In addition to our Community Supported Fishery, we also run a thriving Restaurant Supported Fishery (RSF).  Our RSF is supply driven and operates on the old adage of the "Catch of the Week".  You can read all about it on our website.

The following restaurants and retail stores participate in our Restaurant Supported Fishery (RSF) program. Through their creative talents, they make our delicious local fish taste even better and available to a wider audience! Please support them by eating and shopping there frequently. And let them know you support local, sustainable fish!

 

 

 

We also enjoy a partnership with Three River Farmers Alliance. They help pair our local seafood with chefs in the Seacoast region with a desire for locally sourced foods.

FARMER'S MARKETS

We are currently vending our Catch of the Week and signing up new Members, at the following Farmer's Markets:

PORTSMOUTH- SATURDAYS 8am-1pm Haddock available weekly also

EXETER- THURSDAYS 2:15-6pm

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

MANCHESTER- THURSDAYS 3-6:30pm

THANK YOU

Thank you for your support for our local fishing community! Our NH Fleet is struggling right now, with falling prices on most groundfish and we continue to support them by eating what they are allowed to catch!

Thank you for helping to keep our Fishermen afloat! Enjoy your Cape Shark and Oysters!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast
 


          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/9/2018 7:15am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


Dear %%user-name%%,
 
We have extended our Oyster Add on deadline until noon today! This is our first week of the season offering these delicious local treats from Virgin Oyster Company, Dover, NH.
 
Order here by noon today! Oysters are $16/dozen for Members only!
 
Oysters come live in the shell and are bagged by the dozen. Oysters are harvested within 24 hours of delivery and are fresh out of the water!
 
All Add on ordering is done online through our website!
 
Thanks for making it fresh and local seafood for the summer!
 
NH Community Seafood
 






          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 7/6/2018 10:07am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

 

Dear %%user-name%%,

We are delighted to finally be offering NH Great Bay-raised Oysters from our friends at Virgin Oyster Company, Dover, NH! Owner and Master Oyster Harvester Brian Gennaco has been busy preparing for next week!

Oysters will come bagged by the dozen, live, in the shell.  Our Members only price is $16/dozen. Click here to order!

Oysters will be a mix of "petites", a smaller oyster and regular sized. The average size of our oysters will be about 3 inches long.

Oysters come in the shell and will require shucking if you like them raw or you can cook them or use the "easy-open" grilling method: put them on the grill, rounded side down for 8 minutes on medium, and they cook in their own juices, open up and eat them just like you would clams or mussels!

Get your Oysters here by Sunday night at midnight for delivery with your fish shares next week!

Thanks,

NH Community Seafood

 



          

1 Peirce Island Rd-Portsmouth-NH-03801