NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 8/27/2018 2:42pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Dear %%user-name%%,
 
To remind you, you are signed up for a %%member-types-text%% at %%pickup-title%%.

WELCOME TO OUR CSF

Welcome to Week 3 of our Community Supported Fishery and Restaurant Supported Fishery!   The Catch of the Week this week is Monkfish, also known as "Poor Man's Lobster"! This fish is rapidly gaining popularity on our New England dinner tables both at home and in fine dining restaurants!

Do you know someone who might enjoy our program? They can always sign up here, at a prorated price! We offer rolling enrollment throughout the Session.  

SHELLFISH ADD ONS
 
 
 
 
              FRESH OFF THE BOAT SCALLOPS THIS WEEK! SO GOOD!
 
 
Click here for the first 8-week Shellfish Schedule. Typically, our shellfish Add ons orders are due in by Sunday nights!
 
Throughout the Session, we will be offering Shellfish Add ons for our Members, available for pick up with your fish shares!
 
 
HOLDS, DOUBLES 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. Please use our Member Login to do your holds hereYou will also have to choose a week to "double" your share. 

Double shares get two bags of your share size. Please pick up a duplicate of your share.

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 (see above).

SOME INFO ABOUT BEING ON HOLD

We use a system called Small Farm Central for all our Membership Management, emails and Member Accounting. The system is not smart enough to allow for you being on hold for your regular share, but ordering Additional fish or Add-ons. And we currently have over 500 members and simply do not have the administrative staff to individualize each Member's orders! So sorry folks, if you are on hold for the week, we can't get you Add ons or Additional fish!

ADDITIONAL FISH WEEKLY

We offer Additional Haddock, weekly, discounted pricing starts at 2lbs.

We also offer Additional Catch of the Week each week. Discounted pricing starts at 3lbs! Prices have been reduced! 

Check out our Additional Fish orders here.

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

PAYMENTS

We work on the honor system, you pay when you can, by the end of the Session and we deliver your fish! 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

Check out this recent article, "Ugly delicacy? Industry touts weird-looking fish..... on Monkfish by the Associated Press: https://www.boston.com/news/local-news/2018/03/02/ugly-delicacy-industry-touts-weird-looking-fish

 Ugly delicacy? Industry touts weird-looking fish.....

 

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 two fishermen at Portsmouth Pier: Kurtis Lang, F/V Allana Renee and Jamie Hayward,  F/V Heidi & Elisabeth. Both these men are son's of Portsmouth Fishermen, upholding the tradition.
And a special thanks to Ward Byrne, who is always on call to land fish at the Portsmouth Commercial Fishing Pier.
 
 Captain Kurtis Lang, F/V Allana Renee
 
 
Captain Jamie Hayward, F/V Heidi & Elisabeth, lands in Portsmouth
 
 
 
RECIPE CONTEST FOR MEMBERS-got to play to win!

Don't forget about our Monthly 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 pick a monthly winner every 4 weeks, you gotta post to win! Let's see all those great photos members!

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 weekly here also

EXETER- THURSDAYS 2:15-6pm Haddock weekly here also

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

MANCHESTER- THURSDAYS, 3-6:30pm

Thanks so much for your support for our local fishermen. Jamie and Kurtis are two of the few generational fishermen left here in NH! We are very proud to support them and their hard work. 
 
Every pound of fish you purchase, is directly benefiting our NH Fishing community, thanks so much!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast






          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 8/24/2018 8:57am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 


Dear %%user-name%%,

We have fresh, off the boat scallops available next week with your fish share! Scallops are from Gloucester or New Bedford.

Scallops come by the 1lb, have 12-20 scallops/lb and are $20/lb, delivered to your Pick up Location!

Order here for next week. Please order by Sunday night!

Thanks for supporting local fisheries,

NH Community Seafood



          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 8/20/2018 2:56pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

 

(Photo courtesy of Abel & Cole)
 

 

Dear %%user-name%%

WELCOME TO OUR CSF

Welcome to Week 2 of our Fall Session for our Community Supported Fishery (CSF). We welcome all our new members and welcome back our returning and Annual Members!

Last week we heard of legislation that Senator Shaheen helped pass to reimburse our fishermen for the money they have had to pay, since 2017, out of pocket for At-Sea Monitors, otherwise called "Observers." Fishermen felt having to fund those costs and work within a marginal profits was too much of a risk to an already struggling industry. Our own NH Fisherman, David Goethel, has been vocal about this issue for several years. 

We feel this is a victory for the fishing community and those who continue to create a viable local fishing industry here in NH.

You are signed up for the following session: %%member-types-text%%, your pickup location is %%pickup-title%%, on %%pickup-time%%.

If you signed up for an 8-week Membership and enjoy the program, we will let you know how to extend to our 16-week Membership as the session progresses.

 

DON'T MISS THIS, TOMORROW, AUG. 21, IN PORTSMOUTH, AT 3S ARTSPACE, 7pm !
 

3S Artspace, Portsmouth, tomorrow night! Both a very big deal, Director David Wittkower and Producer Angela Sanfallipo, from Gloucester Fishermen's Wives Association will be there! 

This film features Fishermen Advocate and NH Community Fisherman,  David Goethel, from Hampton, NH. 

NH Community Seafood and some of the Fishermen we work with will be there, representing our NH fishing industry. Panel discussion with them to follow with NH Fishermen David Goethel and Lucas Raymond.

SHELLFISH ADD ONS
 
 
 
OYSTERS THIS WEEK FROM GREAT BAY, VIRGIN OYSTER COMPANY
 
 
 
Click here for the first 8-week Shellfish Schedule. Order until tonight, deadline extended!! To order Oysters this week, click here
 
Throughout the Session, we will be offering Shellfish Add ons for our Members, available for pick up with your fish shares!
 
 
HOLDS, DOUBLES AND PICK UP LOCATION CHANGES

You can "hold" your share any week within your specific Session that you will not be available to pick up OR any week you do not care for the Catch of the Week. Please use our Member Login to do your holds hereYou will also have to choose a week to "double" your share. 

Double shares get two bags of your share size. Please pick up a duplicate of your share.

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 (see above).

SOME INFO ABOUT BEING ON HOLD

We use a system called Small Farm Central for all our Membership Management, emails and Member Accounting. The system is not smart enough to allow for you being on hold for your regular share, but ordering Additional fish or Add-ons. And we currently have over 400 members and simply do not have the administrative staff to individualize each Member's orders! So sorry folks, if you are on hold for the week, we can't get you Add ons or Additional fish!

ADDITIONAL FISH WEEKLY

Weekly Haddock and Pollock available, by the 1lb, for our customers for Fall Session! 

Order your Additional Fish this week here.

NEW! Discounts on orders over 2lbs! 

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

PAYMENTS

We operate on the Trust System. You do not have to be paid in full to receive your first share. We do ask that you pay as soon as possible and will accept payments in installments, if necessary. Please be advised, however, in order to order Add-ons, your Membership must be paid in full. 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-ATLANTIC POLLOCK

A large Atlantic Pollock, a close cousin to the Cod

 

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".  Our 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 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.

And according to the Gulf of Maine Research Institute (GMRI), Atlantic Pollock is also one of the five Gulf of Maine fish, that you really can feel good about eating!

Five Gulf of Maine Fish You Can Feel Good About Eating

 
Atlantic Mackerel-Cape (Dogfish Shark)-Whiting-Redfish-Atlantic Pollock

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

Your Fishermen this Week is NH Fisherman, Jamie Hayward. Jamie and his crew on the F/V Heidi & Elisabeth caught all our Pollock for our CSF, Farmer's Markets and Restaurants this week. 


Captain Jamie Hayward aboard the F/V Heidi & Elisabeth, Portsmouth, NH

 

 The F/V Heidi & Elisabeth coming into Portsmouth Fishing Pier
 

COOKING INSTRUCTIONS

Sauteed Pollock in lemon, garlic butter (courtesy of Pinterest)

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 or go here on our interactive blog, for recipes and videos!

 

RECIPE CONTEST FOR MEMBERS-got to play to win!

Don't forget about our Recipe Contest on Facebook and/or Instagram. To encourage more folks to participate, we are going to pick a winner monthly! Show us your recipes folks and win a free pound of fish!

Here's how to enter:

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

Winner selected at the end of each month, please post your pics!

 

MEMBERSHIP QUESTIONS?

Kendall Young, our Assistant Manger is available for all your  Member Management 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

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

MANCHESTER- THURSDAYS 3-6:30pm

 

Thank you for your participation in our Fall Session and for supporting all our local fisheries! Enjoy the delightful Atlantic pollock, a great treat from our local waters! Hope to see you at the film tomorrow night!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast







                   

1 Peirce Island Rd-Portsmouth-NH-03801



          

 

 

Posted 8/17/2018 11:41am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

 

Fresh out of Great Bay, Oysters from Virgin Oyster Company, Dover, NH.

Member Prices are $16/dozen. Oysters come live in the shell, in bags. Order here for delivery with your fish share next week! Oysters and fish go great together!

Thanks for supporting local fisheries,

NH Community Seafood

 


 

                    

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 8/16/2018 11:45am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 


 

Don't miss this revolutionary documentary, Directed by David Wittkower and produced with lots of help from Angela Sanfillipo, Fishermen Advocate for over 40 years, in Gloucester, Massachusetts.

Our own NH Fisherman and Advocate, David Goethel is featured in this film, along with Gloucester Fishermen, telling the story of our struggling New England fishing industry.

When: Next Tuesday, August 21, 7-9pm 

Where: 3S Artspace, 319 Vaughn Street, Portsmouth, NH 

Cost: There will be a $15 charge for entry to help offset the costs of the documentary

Panel discussion with local fishermen to follow. Please come support this important film! 

Thank you,

Andrea Tomlinson
General Manager
 
 


          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

 

Posted 8/15/2018 10:48am by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

Don't miss this revolutionary documentary, Directed by David Wittkower and produced with lots of help from Angela Sanfillipo, Fishermen Advocate for over 40 years, in Massachusetts.

Our own NH Fisherman and Advocate, David Goethel is featured in this film, telling the story of our struggling New England Fishermen.

When: Next Tuesday, August 21, 7-9pm 

Where: 3S Artspace, 319 Vaughn Street, Portsmouth, NH 

Cost: There will be a $15 charge for entry to help offset the costs of the documentary

Panel discussion with local fishermen to follow. Please come support this important film! 

Thank you,

Andrea Tomlinson
General Manager


          

1 Peirce Island Rd-Portsmouth-NH-03801

 

 

Posted 8/13/2018 3:55pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

(Photo courtesy of Abel & Cole)
 

 

Dear %%user-name%%

WELCOME TO OUR CSF

Welcome to Week 1 of our Fall Session for our Community Supported Fishery (CSF). We welcome all our new members and welcome back our returning and Annual Members!

We will have a diverse selection of NH fish species for you this session and an array of Shellfish Add ons, available to Members only, to be ordered with your fish shares each week.

You are signed up for the following session: %%member-types-text%%, your pickup location is %%pickup-title%%, on %%pickup-time%%.

If you signed up for an 8-week Membership and enjoy the program, we will let you know how to extend to our 16-week Membership as the session progresses.

SHELLFISH ADD ONS
 
 
 
Throughout the Session, we will be offering Shellfish Add ons for our Members, available for pick up with your fish shares!
Click here for the first 8-week Shellfish Schedule. No Add ons this first week, but Oysters next week (currently available for purchase) and Scallops, Lobsters and more to follow. 
 
REMINDER: DEADLINE TO ORDER ADD ONS IS THE SUNDAY BEFORE THE WEEK OF DELIVERY!
 
HOLDS, DOUBLES AND PICK UP LOCATION CHANGES

You can "hold" your share any week within your specific Session that you will not be available to pick up OR any week you do not care for the Catch of the Week. Please use our Member Login to do your holds hereYou will also have to choose a week to "double" your share. 

Double shares get two bags of your share size. Please pick up a duplicate of your share.

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 (see above).

SOME INFO ABOUT BEING ON HOLD

We use a system called Small Farm Central for all our Membership Management, emails and Member Accounting. The system is not smart enough to allow for you being on hold for your regular share, but ordering Additional fish or Add-ons. And we currently have over 400 members and simply do not have the administrative staff to individualize each Member's orders! So sorry folks, if you are on hold for the week, we can't get you Add ons or Additional fish!

ADDITIONAL FISH WEEKLY

We plan to have Weekly Haddock available, by the 1lb, for our customers for Fall Session, as well as Additional Fish for the Catch of the Week! 

Order your Additional White Hake this week here! We have a limited amount of Haddock available weekly, sorry, none this week!

Discounts orders over 3lbs! 

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

PAYMENTS

We operate on the Trust System. You do not have to be paid in full to receive your first share. We do ask that you pay as soon as possible and will accept payments in installments, if necessary. Please be advised, however, in order to order Add-ons, your Membership must be paid in full. 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-WHITE HAKE

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

KNOW YOUR FISHERMEN

Your Fishermen this Week are the crew are Captain Jay Driscoll and crew member and champion spokesman for NH Young Fishermen, Lucas Raymond, of the newest boat in Rye Harbor, F/V Witchcraft!  Jay and Lucas used to fish the F/V Sweet Misery, out of Rye, but have upgraded to this bigger boat, enabling them to fish for 2-3 days at a time!

 

Captain Jay Driscoll, down below on the new F/V Witchcraft


 Lucas Raymond (left) and Jayson Driscoll, fishing together for years

 

COOKING INSTRUCTIONS

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 Page here or on our new Wordpress Blog here.

 

Seared Hake with Lentils and Brussel Sprouts,  (Courtesy of Pinterest)

 

 

RECIPE CONTEST FOR MEMBERS-got to play to win!

Don't forget about our Weekly Member Recipe Contest on Facebook and/or Instagram. Each week we pick a new Winner, and you win 1lb of fish the following week!

Here's how to enter:

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

 

MEMBERSHIP QUESTIONS?

Kendall Young, our Assistant Manger is available for all your  Member Management 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

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

 

 
Thank you for your Membership for our Fall Session. Every Membership we have helps to directly support our struggling fishing industry here in NH! Remember, with each pound of fish you buy, our Fishermen get a .50/lb incentive on the price! This helps and it's all because of you!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast







                   

1 Peirce Island Rd-Portsmouth-NH-03801



          

 

 

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