NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 12/4/2015 11:01am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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MAKE IT LOBSTER FOR THE HOLIDAYS, we have a variety of choices:



         Lobster Ravioli                                Fresh Picked Lobster Meat

        12 oz bag, for just $15                              Tail, claw and knuckle, just $53/lb

 

We are delighted to offer you two delicious Lobster Shellfish Add Ons for our Holiday Session! Both items, brought to us by Portsmouth Lobster Company, are available to be picked up with your Holiday Share all month.

Our lobster meat is direct off the boat, caught and picked by our NH Lobstermen! Great for making lobster rolls, seafood salad and just about any recipe that calls for lobster!

Sign up here, and pay with a credit card or debit card. Remember, you must be fully paid for your Holiday Medley Share  to order these Add Ons. 

ORDER BY SUNDAY at 9pm to receive your Add On the following week with your share!

Enjoy the Holidays! And thanks for making it local, NH Seafood!

New Hampshire Community Seafood

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nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 12/1/2015 11:30am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Welcome to our First Annual Holiday Seafood Medley Session!
 

 

 

 

 

It's Week 1, Scallop Week! Thank you for your order!

Our scallops are fresh and just landed and average 40-50 scallops/lb. Your share for this week is a 3/4lb bag of scallops bagged in a clear unlabeled bag. Shares will be kept on ice in coolers at your pick up location, which will be operating on the same times as we did for our CSF fish pick ups! This is how they will look:

Scallops can be cooked in a number of ways, broiled, baked or sauteed. Wrapped in bacon, they are delicious! Here are some great ideas for scallop recipes:https://www.pinterest.com/thesneak50/scallops-recipes/.

Our Fisherman for the Scallops is long time Portsmouth Ground Fisherman and Scallop Fisherman Jeremy Davis of the F/V Karen Lynn I. Thanks to Jeremy and his crew for providing us with the freshest scallops in NH!

The F/V Karen Lynn I, landing our Scallops for this Week

 

 

And as a reminder, our upcoming weeks for this seafood extravaganza look like this:

Week 2: (Dec 8-11): Lobsters, 2-1lb/share, Don't forget,the lobsters are live. We will have someone at your pick up location to assist you in bagging your share. Lobster bags will be provided.

Week 3 (Dec 15-18): Oysters, 1 dozen/share

Week 4 (Dec 22-24): Premier Fish, 1 lb/share  The prospects for this "premier fish" are: grey sole, halibut or cod.  It will depend on that supply that week!

Thanks again for signing up for this first time event from NH Community Seafood! It is our last session for the season and it will provide our NH Fishing Community with continued support right into the New Year!

Enjoy your scallops and Happy Holidays!

All the best,

Andrea

 

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nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 11/16/2015 7:26pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello Session 4 CSF Members,

 

We are in our final week of our last 6-week Session for the Season. We have purchased close to 40,000 pounds of fish from our NH Fishermen this year,  through our incentive buyer program,  that has put an extra $10,000 into the hands of our local Fishing Community. Thank you to all of you who have been CSF Members this year and years past!

 

DECK THE HALLS WITH PLATES OF SEAFOOD THIS HOLIDAY!!

We are anxiously anticipating our First Annual Holiday Seafood Medley Session for the month of December, which will feature a variety of diverse locally sourced NH seafood such as scallops, oysters, lobsters and a premier fish. For a one time price of $70 for the four weeks you will receive "one share". See our website for details. You can order multiple shares for you and your family and friends to share! You do not have to be a former Member to sign up for this session, so please tell your friends, family, neighbors and co-workers about this exciting Seafood Medley Session.

                                                    

We will also be offering our popular Lobster Ravioli AND Fresh lobster tail and claw meat as Shellfish Add Ons for our Holiday Medley Session! Don't miss this great month of all NH's waters have to offer for the Holiday!

It is also with great pleasure, that we offer our Grand Finale Fish for the Season, the much protected, but not unattainable Atlantic cod, scientifically called Gadus morhua.

Due to drastic cuts in the federally mandated catch allotment for cod in the past 5 years, many of our NH ground fishermen have either left the industry for alternative work or turned to lobstering. Cod catch allotments have been reduced to a mere 3% of the former amounts. Once plentiful and abundant in our New England waters, cod was a New England staple and our signature fish. "In Cod We Trust" was the motto of fishermen here for centuries.

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.

Since 2000, cod stocks have been on the 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! Our fishermen have been purposely avoiding cod all season this year, due to the strict limits on the catch allotment, which would have forced them to stop fishing altogether, for all species. Once they catch the total cod allotment for the year, they have to stop fishing.

Most of the cod you have seen lately for sale in our area 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.

So, it is with great anticipation that we offer once again, this longtime King of Atlantic. Our Fishermen this week is Ricky Anderson, Captain of the F/V Bridget Leigh. Ricky is one of the last NH groundfishermen who is still out gillnet fishing this season! Thanks Ricky for letting us have this treat as our last fish of the season!

                        

                                                         Captain Ricky Anderson of the F/V Bridget Leigh

 

 

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:http://allrecipes.com/recipes/418/seafood/fish/cod/.

Baked Cod Fillets on White Bean and Cherry Tomato Stew

 

 

If you haven't tried our Shellfish Add ons yet, you should! Many of our members have taken advantage of these Member Only Shellfish treats in the form of our Lobster Ravioli, from Portsmouth Lobster Company The 12 oz. bags have 10 huge raviolis with Gulf of Maine caught lobster and cost just $15! Orders are preordered and must be placed by Monday at 9pm the week of pick up!

NOW, for LOGISTICS:

VOLUNTEERING WITH US:

 

Handing out Live Lobsters for Holiday Medley Share-Week 2 (Dec. 8-Dec 11) - We will be delivering our lobsters in totes, on ice and alive to each pick up location. We will therefore need volunteers to bag and hand out lobsters at the following locations:

  • Farmer Dave's, Dracut, MA - Tuesday, Dec. 8 from 4-7 pm
  • Applecrest Farm, Hampton Falls- Tuesday, Dec. 8 from 2:30-6:30pm
  • Cole Gardens, Route 9/Loudon Rd, Concord- Thursday, Dec 10 from 2-5pm
  • Dover Natural Foods, Chesnut Street, Dover- Friday, Dec. 11 from 3-6pm


If this is your pick up location and you could help out on this day, please let me know by email or text or call. All my contact information is below! Thanks!

Like us on Facebook and we are on Twitter too! Both these sites aim to inform and educate the public on local fishing industry news and updates! You can learn a lot in a week's worth of posts from us!

And don't forget about all our great restaurants in our Restaurant Supported Fishery (RSF) Program, these innovative chefs are buying our fish until Christmas! So you can support our local fishing industry by dining out with them and ordering NH Community Seafood fish from:

 

  • Black Trumpet, 29 Ceres Street, Portsmouth, NH
  • Local Eatery, 21 Veterans Square, Laconia, NH
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, NH             
  • The Hancock Inn, 33 Main Street, Hancock, NH
  • Moxy, 106 Penhallow Street, Portsmouth, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth, NH
  • Jumpin' Jays Fish Cafe, 150 Congress Street, Portsmouth, NH
  • Blue Moon Evolution, 8 Clifford Street, Exeter,NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH
  • 7th Settlement, 47 Washington Street Dover, NH
  • Monadnock Food Coop, 34 Cypress St, Keene, NH 

 

 

 

It's been a great Season and I have enjoyed providing you with a variety of different fish, many of them new to our Members for the first time! And the Shellfish Add Ons were a lot of fun to provide as well! It has been a pleasure working with our fishermen, lobstermen and my oyster growing friends as well as all our members and watching us make a change in our local fishing community!

Thank you for your patronage and support and all your kind words, suggestions and volunteer help this past Season. I look forward to leading NH Community Seafood ahead as NH's only Community Supported Fishery! Our NH Fishing Community will continue to need support as we face new challenges and regulations in 2016.

Enjoy the cod and I hope to see you back for the Holiday Seafood Medley Session! If not then, next Spring!

Happy Thanksgiving to you all!

All the best,

Andrea

 


-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 

Posted 11/12/2015 10:21am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello NH Seafood Supporters,

As our 2015 Community Supported Fishery (CSF) Season is coming to a close, we are pleased to announce the First Annual Holiday Seafood Medley Share  from NH Community Seafood for the month of  December!

We are delighted to offer you this diverse variety of NH-caught, seasonal seafood for you to use to dazzle your friends and family for the Holidays! 

Here's how it works:

You pay one low price of $70 for four weeks of the following:

Week 1 (Dec 1- 4):       Sea Scallops-  3/4 lb 

Week 2 (Dec 8-11):      Live Lobsters- 2-1 lb lobsters

Week 3 (Dec 15-18):    Oysters-  1 dozen 

Week 4 (Dec 22-24):    Premier Fish- 1 lb fillet 

The above is considered "one 4-week share". You can order multiple shares for the month. 

We will also feature our ever popular Portsmouth Lobster Company Lobster Ravioli as well as Fresh Lobster Tail and Claw Meat by the pound as our Shellfish Add-Ons for the session!

We will deliver our Holiday Shares fresh daily to our 16 pick up locations throughout NH and one in Dracut, Mass.

Sign up here and reserve your share today! And tell your friends and family! This is our last opportunity for the year to extend our support to our NH Fishing Community and take advantage of the variety of local seafood New Hampshire has to offer!

Sign ups will close on November 30. You can pay online or send a check! It's that easy!

Thank you for your support! We look forward to bringing you some of the best  local NH seafood available for this Season!

Happy Holidays to You,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 11/9/2015 12:47pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

 

Hello Local Seafood Supporters,

We are winding down our Season and still continue to provide you with fresh, locally caught NH and Gulf of Maine Seafood from our local boats to your plate. It's the "Fish to Dish" movement and we are leading the way here in NH with one of 50 Community Supported Fisheries (CSF) throughout the country!

We are also gearing up for our Holiday Medley Session for the month of December, which will feature each week one of the following locally caught delicacies: scallops, live lobsters, oysters and a premier fish. Sign ups will be enabled this week for this exciting first time Seafood smorgasbord for the Holiday!

This week's Catch of the Week is the Monkfish. 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 in 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 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/.

 Or try it in a kebab, with herb marinated monktail:


Our NH Fishermen for this week are gillnetters Ricky Anderson of the F/V Bridget Leigh and Jamie Hayward of the F/V Heidi Elisabeth.  Both these fishermen are day boat fishing and landing their catch in Seabrook and Portsmouth, NH. Thanks for the great monkfish guys!

                                     Captain Rick Anderson of F/V Bridget Leigh

                                           

                       

           Captain Jamie Hayward of the F/V Heidi Elisabeth

 

Need some extra fish one week for that family get together or this weekend's dinner party? You can freeze our fish for up to six months and it will maintain its integrity in the freezer! We continue to offer an Additional Fish Feature on the Member Log In page. Just choose from our 1lb increments how much extra fish you would like, pay online and the fish will be delivered with your regular share!

Did you know it's Restaurant Week in Portsmouth through this Saturday, November 14? Participating restaurants offer special three course prix fix menus at two unbelievable prices: $16.95 for lunch or $29.95 for dinner per person. Some restaurants extend the $16.95 value price to dinner as well.  Be sure to review each restaurant’s menu.

Some of the participating Restaurants buy our fish and will be serving it all week! Please, if  you are going to take advantage of this special event, remember the following great establishments have fresh, NH caught fish from our Restaurant Supported Fishery (RSF) program:

     

LOGISTICS:

VOLUNTEERING WITH US:

Holiday Share Session:  We STILL need volunteers to orchestrate the first ever Holdiay Seafood Medley Session. Because we will be handling live lobsters, there will be more logistics involved. If you can help with any aspect, labelling bags, handing out lobsters at your pick up or just promoting this session in your community, please contact me via text, phone call or email! Each self-help pick up location will need a live body for our live lobster week! 

Social Media: Like us on Facebook, WE LIKE TO BE LIKED! We are a few likes short of 2000 likes..invite your friends to like us! So PLEASE, if you love Facebook, invite your friends to view our page and please post your pictures and recipe ideas! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Thanks again for your continued support! We are happy to be able to provide you with fresh, NH caught seafood right up until the end of the year!

One pound at a time, one dinner at a time, we are making a difference in the livelihood of our NH Fishing Community!

Enjoy the Monkfish and try one of our supporting restaurants at Restaurant Week in Portsmouth this week!

All the best,

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 11/2/2015 12:52pm by Andrea Tomlinson.

 

 



Hello CSF Members,

We are already in Week 4 of our final 6-week Session for 2015! We will be offering our first ever Holiday Seafood Medley Session in December. This 4-week Session will feature a different NH local seafood each week, including NH sourced oysters, scallops, a premier fish and possibly live lobsters! Sign ups for this Session start next week. Look for the informational email!

We are supporting our few NH Trip Boat Fishermen this week. Many of our Day Boat fishermen are winding down their season or shifting to a different fishery like lobsters or bait fish.

So far this Season, we have purchased almost 30,000 pounds of fresh and local fish from our NH and Gulf of Maine Fishermen in an effort to help offset the financial pressures they are feeling due to increasingly stringent regulations and restrictions on catch limits!

In addition to our very popular Shellfish Add Ons, we are featuring one of the Atlantic's best kept secrets this week, the Acadian Redfish.

 

The Acadian Redfish, scientifically known as Sebastes fasciatus and otherwise known as Ocean Perch, looks like a tropical fish from the islands. This member of the rockfish (grouper) family 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, is quicky becoming one of the more popular fish in the US and 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 fisherman this week is Tim Daggett of the F/V Anne Marie, owned by longtime NH Fisherman, Fanel Dobre.  Fanel's other boat, the F/V Jennifer K may also contribute.

 

If you haven't tried our Shellfish Add ons yet, you should! Many of our members have taken advantage of these Member Only Shellfish treats in the form of our Lobster Ravioli, from Portsmouth Lobster Company.  The 12 oz. bags have 10 huge raviolis with Gulf of Maine caught lobster and cost just $15! Orders are preordered and must be placed by Monday at 9pm the week of pick up!

 

We are pleased to be co-hosting a special event at the Portsmouth Music Hall Loft this Wednesday, November 4 at 7pm. Please join us for one of Greenfire Productions great films! Tickets are available at: http://www.themusichall.org/calendar/event/ocean_frontiers_ii_a_new_england_story_for_sustaining_the_sea. $11 general admission, $8 for students, military and seniors.

 

LOGISTICS:

VOLUNTEERING WITH US:

Holiday Share Session:  We STILL need volunteers to orchestrate the first ever Holdiay Seafood Medley Session. Because we will be handling both scallops and oysters and live lobsters, there will be more logistics involved. If you can help with any aspect, labelling bags, handing out lobsters at your pick up or just promoting this session in your community, please contact me via text, phone call or email! Each self-help pick up location will need a live body for our live lobster week! 

Social Media: Like us on Facebook, WE LIKE TO BE LIKED! We are a few likes short of 2000 likes..invite your friends to like us! So PLEASE, if you love Facebook, invite your friends to view our page and please post your pictures and recipe ideas! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

And don't forget all our wonderful Restaurants that support our Restaurant Supported Fishery (RSF) program! From Laconia to Hancock to Portsmouth, our fish is everywhere! You can visit one of the following establishments next time you decide to dine out and tell them you are a CSF Member and support what they are doing! Thanks! We are proud to boast that we are NH's only RSF!

 

  •  Black Trumpet, 29 Ceres Street, Portsmouth, NH
  • Local Eatery, 21 Veterans Square, Laconia, NH
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, NH
  • The Hancock Inn, 33 Main Street, Hancock, NH
  • Moxy, 106 Penhallow Street, Portsmouth, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth, NH
  • Jumpin' Jays Fish Cafe, 150 Congress Street, Portsmouth, NH
  • Blue Moon Evolution, 8 Clifford Street, Exeter,NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH

And new this Session, Welcome to our New RSF Members:

MONADNOCK FOOD CO-OP, Keene, NH

HUGGINS HOSPITAL CAFE, Wolfeboro, NH

And just back with us: 7th SETTLEMENT, Dover, NH

I thank you for your continued patronage to our CSF, our restaurant program and our NH Fishing Community! With your membership, you truly are helping to make a difference in NH Fishermen's lives and the livelihoods of many in this dying industry.

Enjoy your Redfish! Hope to see you at the Music Hall this Wednesday!

 Be well,

Andrea



------------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 

Posted 10/27/2015 11:44am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

-

Hello Session 4 CSF Members,

It's National Seafood Month! Time to celebrate and eat more Seafood! Especially with the latest news about processed and red meat! Isn't it great, fish is really good for you, is a healthier alternative to meat and is low in fat, high in nutrients and a great source of Omega 3 fatty acids, which are essential for good health!

Session 4 is 6 weeks long and goes until November 22. To remind our veteran customers and to inform you new members: we run four, 6-week Sessions (this is our fourth this year) with a one week break in between Sessions. We will be running a 4-week Holiday Session in December as well!  This Holiday Seafood Medley Session will be four weeks long, from Dec. 1 - Dec 24. We will be offering an array of fresh and local seafood in this session for you to dazzle your family and house guests! The offerings will likely include scallops, oysters, lobsters and a premier fish! Stay tuned for details!

Some weeks, I simply do not know what the guys are catching until Tuesday morning. This is one of those weeks. We continue to support our Day Boat Fishermen again this week, as they wind down their season. Atlantic Pollock is on the menu. A delicious alternative to cod or haddock, cooks and looks the same!

The Atlantic Pollock, scientific name, Pollachius virens, is in the same family as 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/.

 

Our Fishermen this week are Jayson Driscoll of the F/V Sweet Misery out of Rye and Ricky Anderson of the F/V of the Bridget Leigh also out of Rye.

                                        

                                Captain Jayson Driscoll (left) and crew

 

                                           Captain Ricky Anderson

 

Payments: If you had signed up for Session 3, we trialled our new Auto Renewal Feature this Session 4 and an email was sent out on 10/2/15 regarding how this works. LOTS of folks missed that email and were not aware of this new convenient feature. Please reference that email for the full explanation of this feature if you are still unclear. If you are not yet paid, you will still receive your share this week. We operate on the honor system and rely on you sending your payment as soon as possible, once the Session begins. You have two options to pay: simply see your "payment request" email sent out this week and click on the link to our website where you can pay with a credit card or debit card OR mail us a check at the address provided in the email.

We are pleased to be co-hosting a special event at the Portsmouth Music Hall Loft next Wednesday, November 4 at 7pm. Please join us for one of Greenfire Productions great films! Tickets are available at: http://www.themusichall.org/calendar/event/ocean_frontiers_ii_a_new_england_story_for_sustaining_the_sea. $11 general admission, $8 for students, military and seniors.

 

LOGISTICS:

VOLUNTEERING WITH US:

Holiday Share Session:  We will be needing volunteers to orchestrate the first ever Holdiay Seafood Medley Session. Because we will be handling both scallops and oysters and live lobsters, there will be more logistics involved. If you can help with any aspect, labelling bags, handing out lobsters at your pick up or just promoting this session in your community, please contact me via text, phone call or email! More details next week on specific jobs!  

 Social Media: Like us on Facebook, WE LIKE TO BE LIKED! We are approaching almost 2000 likes, which I am told is a big deal in Social Media land! So PLEASE, if you love Facebook, invite your friends to view our page and please post your pictures and recipe ideas! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

And don't forget all our wonderful Restaurants that support our Restaurant Supported Fishery (RSF) program! From Laconia to Hancock to Portsmouth, our fish is everywhere! You can visit one of the following establishments next time you decide to dine out and tell them you are a CSF Member and support what they are doing! Thanks! We are proud to boast that we are NH's only RSF!

 

  •  Black Trumpet, 29 Ceres Street, Portsmouth, NH
  • Local Eatery, 21 Veterans Square, Laconia, NH
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, NH
  • The Hancock Inn, 33 Main Street, Hancock, NH
  • Moxy, 106 Penhallow Street, Portsmouth, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth, NH
  • Jumpin' Jays Fish Cafe, 150 Congress Street, Portsmouth, NH
  • Blue Moon Evolution, 8 Clifford Street, Exeter,NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH

And new this Session, Welcome to our New RSF Members:

MONADNOCK FOOD CO-OP, Keene, NH

HUGGINS HOSPITAL CAFE, Wolfeboro, NH

And just back with us from last year: 7th SETTLEMENT, Dover, NH

Thank you all for your continued patronage and support for our NH Fishing Community! The last of our NH Day Boat Fishermen are still out to sea daily, bringing us the freshest fish ever! 

And as always, thank you for continuing to support the Eat Local movement and our local economy! We appreciate it and so do your Fishermen!

Bon appetite!!

Andrea

------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood  (603) 767-7209

 
Posted 10/20/2015 11:36am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Good day CSF Members,

Welcome all to Session 4, we are in our second week of our last 6-week Session for 2015. We also plan to offer a Holiday Seafood Medley Share for December.

Welcome to all our new and returning Members from the past few years!

Welcome back all Session 3 Members who took advantage of our convenient and easy new feature, Auto Renewal! This brand new feature allows you to re enroll in Sessions without having to go through the sign up process each time! And there is of course and option to opt out if you choose!

Our Day Boat Fleet's season is starting to come to a close. Due to strict regulations over the past five years on inshore fishing, many of our NH Day Boat's no longer fish year round. Often times, their quotas are finished early in the season and they have to buy quota from other sectors in order to continue fishing.

So while we can, we will enjoy the fresh, daily caught Day Boat fish from our dedicated Sector of groundfishermen.  Our Day Boat offerings this week are a treat: Yellowtail and Winter Flounder!

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

The flesh of this bottom dweller is lean and firm with a distinctly sweet taste often used as the standard when comparing the flavor of other flounder species.

The Winter Flounder or "Blackback" is a fall/winter species caught here in the Gulf of Maine. Winter flounder are found in estuaries and on the continental shelf of the Northwest Atlantic, from the Gulf of St. Lawrence, Canada to North Carolina. They are quite common north of Delaware Bay and in the waters off New Jersey. The winter flounder is a right eyed flounder and gets its name from it's dark coloring. Their color will vary with their habitat, ranging from muddy to slightly reddish brown, green, to an  almost black upper side. This easily camoflaughes the fish to match its habitat. Their underside is white, and their dorsal and anal fins are sometimes marked with pink, red, or yellow.

 

Our Fishermen providing us with this delicacy this week once again, veteran NH Fisherman, Dave Goethel, of the F/V Ellen Diane and Jamie Hayward of the F/V Heidi Elisabeth. Both David and Jamie have been fishing since their season opened and have been regularly supplying us with our fish this Season. Thanks guys for providing all this great variety of fish from NH waters!

                                        Captain David Goethel of F/V Ellen Diane 

 

                                                   

Captain Jamie Hayward F/V Heidi Elisabeth

Cooking your Yellowtail Flounder:

Remember, flounder are a delicate fish. Don't overcook them for they will become rubbery and fall apart. And remember the Cardinal rule for cooking fish: 10 minutes and inch, this includes cooking both sides of the fillet. These fillets will only need a few minutes each side. Here are some recipe ideas for you on our Pinterest page: https://www.pinterest.com/nhcsf/flounder/ 

 

If you haven't tried our Shellfish Add ons yet, you should! Many of our members have taken advantage of these Member Only Shellfish treats in the form of our Lobster Ravioli, from Portsmouth Lobster Company.  The 12 oz. bags have 10 huge raviolis with Gulf of Maine caught lobster and cost just $15! Orders are preordered and must be placed by Monday at 9pm the week of pick up!

LOGISTICS:

 

Manchester Pick Up: For our Manchester folks, this is your last week picking up at the Farmer's Market. Starting next week,  move back to the Brookside Church on Elm Street to finish up the season. Many thanks to our CSF Member and dedicated volunteer, Melody Wyman who has been handing out shares all season in Manchester!

 

Former Greenland Pick Up: The Greenland Farmer's Market is done for the season and we have automatically moved all of you to the next closet site, Exeter. The Exeter pick up is on Thursdays, at 9 Newfields Road (aka Route 85) from 3-6pm. If you would like to be moved one of our other locations, review them here and contact me at the email below and I will adjust your pick up location for this Session.

 

VOLUNTEERING WITH US:

 

Labelling bags:We use at least 500 bags each week for our shares. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with this week's labels!

 

Social Media: Like us on Facebook, WE LIKE TO BE LIKED! We are approaching almost 2000 likes, which I am told is a big deal in Social Media Local co-op land! So PLEASE, if you love FB, invite your friends to view our page and please post your cooked fish pictures and recipe ideas! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

 

Handing out Shares: WEc continue to NEED VOLUNTEERS AT OUR SELF HELP PICK UPS! Some of our pick ups, like Farmer Dave's in Dracut, Mass and Dover Natural Foods are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address, we can split the coverage up into shifts.The bonus is, you get to keep any left over fish or you can take it to one of our nearest food pantries.

 

 

Thank you all for your continued patronage and support for our NH Fishing Community! Tell your friends, neighbors and family all about us and there is still time to  Sign up for Session 4, started October 12, at a prorated cost on our website! 

 

And don't forget all our wonderful Restaurants that support our Restaurant Supported Fishery (RSF) program! From Laconia to Hancock to Portsmouth, our fish is everywhere! You can visit one of the following establishments next time you decide to dine out and tell them you are a CSF Member and support what they are doing! Thanks!

 

  •  Black Trumpet, 29 Ceres Street, Portsmouth, NH
  • Local Eatery, 21 Veterans Square, Laconia, NH
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, NH
  • The Hancock Inn, 33 Main Street, Hancock, NH
  • Moxy, 106 Penhallow Street, Portsmouth, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth, NH
  • Jumpin' Jays Fish Cafe, 150 Congress Street, Portsmouth, NH
  • Blue Moon Evolution, 8 Clifford Street, Exeter,NH
  • One Hundred Club, 100 Market Street, #500, Porstmouth, NH

And new this past week, Welcome to our New RSF Members:

MONADNOCK FOOD CO-OP, Keene, NH

HUGGINS HOSPITAL CAFE, Wolfeboro, NH

Thank you Members, for continuing to support our NH Fishing industry and the for the  local food and local economy support!

Enjoy the flounder!

Bon appetite!!

Andrea

------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood  (603) 767-7209

Posted 10/13/2015 11:35am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Welcome Session 4 CSF Members

 

We are in our final 6-week Session for the Season and are anticipating our "Holiday Seafood Medley" Session for the month of December, which will feature a variety of diverse locally sourced NH seafood such as scallops, oysters, lobsters and a premier fish. Much like the long anticipated fish this week, the Atlantic cod.

Due to drastic cuts in the federally mandated catch allotment for cod in the past 5 years, many of our NH ground fishermen have either left the industry for alternative work or turned to lobstering. Cod catch allotments have been reduced to a mere 3% of the former amounts. Once plentiful and abundant in our New England waters, cod was a New England staple and our signature fish. "In Cod We Trust" was the motto of fishermen here for centuries.

Cod became regionally popular as early as the 1600's here in New England. However, over the 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.

Since 2000, cod stocks have been on the 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 10 active boats, throughout the entire Seacoast! Our fishermen have been purposely avoiding cod all season this year, due to the strict limits on the catch allotment, which would have forced them to stop fishing altogether, for all species. Once they catch the total cod allotment for the year, they have to stop fishing.

Most of the cod you have seen lately for sale in our area 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.

So, it is with great anticipation that we offer this longtime King of Atlantic. Our Fishermen this week is Jamie Hayward, Captain of the F/V Heidi Elisabeth. Jamie is one of the last of Portsmouth's ground fishermen, following in his father's footsteps. Thanks to Jamie and his hard working and dedicated crew of three, we have fresh cod this week.

Cod is great cooked any way: baked, broiled, sauteed, 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 diverse recipe ideas for cod, including the New England favorite, Baked stuffed Cod:http://allrecipes.com/recipes/418/seafood/fish/cod/.

 

If you haven't tried our Shellfish Add ons yet, you should! Many of our members have taken advantage of these Member Only Shellfish treats in the form of our Lobster Ravioli, from Portsmouth Lobster Company.  The 12 oz. bags have 10 huge raviolis with Gulf of Maine caught lobster and cost just $15! Orders are preordered and must be placed by Monday at 9pm the week of pick up!

Now for Logistics:

Manchester Pick Up: For our Manchester folks, we will continue to pick up next to Brookford Farms at the Farmer's Market until October 22. Then we will move back to the Brookside Church on Elm Street to finish up the season. Many thanks to our CSF Member and dedicated volunteer, Melody Wyman who has been handing out shares all season in Manchester.

Former Greenland Pick Up: The Greenland Farmer's Market is done for the season and we have automatically moved all of you to the next closet site, Exeter. The Exeter pick up is on Thursdays, at 9 Newfields Road (aka Route 85) from 3-6pm. If you would like to be moved one of our other locations, review them here and contact me at the email below and I will adjust your pick up location for this Session.

VOLUNTEERING WITH US:

Labelling bags:We use at least 500 bags each week for our shares. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with this week's labels!

Social Media: Like us on Facebook, invite your friends to view our page and please post your cooked fish pictures and recipe ideas! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Handing out Shares: WE STILL NEED VOLUNTEERS AT OUR SELF HELP PICK UPS! Some of our pick ups, like Farmer Dave's in Dracut, Mass and Dover Natural Foods are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address, we can split the coverage up into shifts.The bonus is, you get to keep any left over fish or you can take it to one of our nearest food pantries.

 

Thank you all for your continued patronage and support for our NH Fishing Community! Tell your friends, neighbors and family all about us and there is still time to  Sign up for Session 4, starting October 12, at a prorated cost on our website! 

And don't forget all our wonderful Restaurants that support our Restaurant Supported Fishery (RSF) program! From Laconia to Hancock to Portsmouth, our fish is everywhere! You can visit one of the following establishments next time you decide to dine out and tell them you are a CSF Member and support what they are doing! Thanks!

  •  Black Trumpet, 29 Ceres Street, Portsmouth, NH
  • Local Eatery, 21 Veterans Square, Laconia, NH
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, NH
  • The Hancock Inn, 33 Main Street, Hancock, NH
  • Moxy, 106 Penhallow Street, Portsmouth, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth, NH
  • Jumpin' Jays Fish Cafe, 150 Congress Street, Portsmouth, NH
  • Blue Moon Evolution, 8 Clifford Street, Exeter,NH
  • One Hundred Club, 100 Market Street, #500, Porstmouth, NH

 

Thank you so much for your continued support and enjoy the fresh, LOCAL cod!

All the best,

Andrea


-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/28/2015 3:17pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------


Hello CSF Members

We are in our final week of Session 3 (with one week off before we start Session 4) and I've got great news! We have a new feature on our website that will allow you to continue getting your shares for Session 4 with one click! No more signing up from scratch for each Session! I will send this link out to all of you tomorrow. If you want to continue receiving your shares as you have in Session 3, you will simply follow the link. If you want to choose to opt out of Session 4, there is also a one click link for that option as well.

We hope you will continue to support our NH Fishing Community for the remainder of the fishing season and into December, when we do our Seafood Medley 4-week Holiday Share. Details TBA.

This week's featured fish is none other than the elongated spotted cousin to the Cod and Haddock, the White Hake, or otherwise called "Mud Hake". This fish is also in the same family as last week's featured fish, the King Whiting.

 

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

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

Our Fisherman this week for the majority of our shares is NH Sector fisherman, Tim Daggett, Captain of the F/V Anne Marie, owned by Fanel Dobre. The F/V Jennifer K, also owned by Fanel Dobre, helped catch the remainder of our hake for this week.

White hake are delicious because they primarily eat small crustaceans like lobsters and crabs and shrimp! What a bonus for us! Their flesh has a thick, white meaty consistency and cooks up nicely. Here is a link to some great recipes on Pinterest,https://www.pinterest.com/explore/hake-recipes/. This is our new Pinterest Page with mouth watering pictures of a variety of fish recipes! Hope you enjoy it!

Now, its Logistics time:

 

VOLUNTEERING WITH NHCS:

Labelling bags:We use at least 500 bags each week for our shares. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with this week's labels!

Social Media: Like us on Facebook, invite your friends to view our page and please post your cooked fish! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Handing out Shares: WE STILL NEED VOLUNTEERS AT OUR SELF HELP PICK UPS! Some of our pick ups, like Farmer Dave's in Dracut, Mass and Dover Natural Foods are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address, we can split the coverage up into shifts.The bonus is, you get to keep any left over fish or you can take it to one of our nearest food pantries.

Thank you all for your continued patronage and support for our NH Fishing Community! Tell your friends, neighbors and family all about us and to Sign up for Session 4, starting October 12, so we can set some membership records for our third year as NH's only Community Supported Fishery supporting our NH Fishing Community!

And don't forget all our wonderful Restaurants that support our Restaurant Supported Fishery (RSF) program! From Laconia to Hancock to Portsmouth, our fish is everywhere! You can visit one of the following establishments next time you decide to dine out and tell them you are a CSF Member and support what they are doing! Thanks!

  •  Black Trumpet, 29 Ceres Street, Portsmouth, NH
  • Local Eatery, 21 Veterans Square, Laconia, NH
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, NH
  • The Hancock Inn, 33 Main Street, Hancock, NH
  • Moxy, 106 Penhallow Street, Portsmouth, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth, NH
  • Jumpin' Jays Fish Cafe, 150 Congress Street, Portsmouth, NH
  • Blue Moon Evolution, 8 Clifford Street, Exeter,NH
  • One Hundred Club, 100 Market Street, #500, Porstmouth, NH

 

 Enjoy the hake and Happy Fall!

Be well,

Andrea

                                                                




-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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