NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 8/10/2015 12:07pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello CSF Members,

Just a reminder, we are in our last week of Session 2 and will take a week off next week, and it is the Last week to get Oyster Add Ons!!

Just a quick reminder that we now have two Shellfish Add Ons available to CSF Members Only from now til the end of the Session on August 16:

Gulf of Maine caught Lobster Ravioli, a product of Portsmouth Lobster Company, owned by our own Damon Frampton and Fresh NH Oysters starting next week!

It's Shellfish time! Enjoy these exclusive, Member Only Add ons while supplies last!

Ordering is easy, just go to: Shellfish Add Ons. Simply Log In, pay with a credit card or debit card and your order will be delivered with your weekly share next week! All orders are done through the website using a card, no checks for Add ons!  We will need all orders for next week in by 9pm on Monday.

Summertime is Seafood Time! Add Ons are extra bonus items available to CSF Members while supplies last !

I have also added an Additional Fish feature on your Member Log In page for those weeks that you may want extra fish in addition to your weekly share! Many of you have asked for it and now you've got it!

Thanks for all the support and get your Shellfish while supplies last!

Enjoy the weekend,

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/5/2015 11:39am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF  Members,

This is a reminder email that we have almost completed Session 2 for our CSF  and are taking the week off Aug 16-Aug 23. We will be back again for SESSION 3, AUGUST 24-OCTOBER 4! To continue to receive your fresh and local fish shares, in addition to our delicious Shellfish "Add-ons" this Session, you must go to this link to sign up again: http://www.nhcommunityseafood.com/members/types.

Simply choose your share size, 2lbs  a week for a FULL SHARE ($160), 1lb a week for a HALF SHARE ($80) or 1/2lb a week for a QUARTER SHARE ($40). Your membership does not automatically renew for Session 3, you must sign up again online at the above link.

Thank you for your support for our NH Seacoast Fishing Community, they need our support this year more than ever and every pound of fish ordered counts!

Sign back up today, so you can continue to receive your fresh fish for the rest of the summer, just go to http://www.nhcommunityseafood.com/members/types

Cheers,

Andrea

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/5/2015 11:31am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Good Day Seafood Lovers,

 

Thank you for your support and interest in our local Fishing Community! You signed up to be on our mailing list and here is what is happening:

We are a Community Supported Fishery, like a CSA, but for seafood. We  offer fresh and local seafood caught in NH or the Gulf of Maine every week, you prepay and we deliver! We fillet the fish and deliver it right to your town! We also have Member Only Add Ons like Lobster Ravioli and NH grown oysters available!

SIGN UP TODAY!


~Our Sessions run for  6 weeks, with a one week break in between

~We are in our Third Session for 2015, it runs from August 24-October 4


~If you are going away, you can HOLD your share and DOUBLE UP another week up to 3 weeks within the 6 week session

~Our fish is local, sustainably fished, fresh off the boat to your plate  and by buying through our Cooperative, you directly support and help local NH Fishermen maintain their dying livelihood!

Sign up today, the new Session starts  AUGUST 24!

Thanks for you interest, we are helping our local Seacoast Fishing Community, in dire need, one pound at a time!!

Andrea




-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/3/2015 3:28pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------


Hello CSF Members,

It's hard to believe we are already in Week 5 of our mid-summer Session 2! 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. Please note: we have new labels with the weight of the fish on the bag, no more color coded dots, you just read your label to ensure you are taking the correct share! Remember..Full shares are 2lbs, Half shares are 1lb and Quarter shares are 1/2lb.

 

The Acadian Redfish, 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 fish species fed our military for 10 solid years from the 1940's through the early 1950's and has just begun to experience a revival in fish markets throughout 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/

Our fisherman this week is Tim Daggett of the F/V Anne Marie, owned by longtime NH Fisherman, Fanel Dobre.

If you haven't tried our Shellfish Add ons yet, you have one more week to do so! Many of our members have taken advantage of these Member Only Shellfish treats in the form of Lobster Ravioli, from Portsmouth Lobster Company and fresh NH raised Oysters from Virgin Oyster Company, out of our own Great Bay. Orders are preordered and must be placed by Monday at 9pm the week of pick up!

Need some extra fish one week for that Family party or neighborhood barbeque? You asked for it and now you've got it! We now have an Additional Fish Feature on the Member Log In page. Just chose from our 1lb increments how much extra fish you would like, pay online and the fish will be delivered with your regular share!

LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

Available every Friday, off the boat, until October:

Want to buy some local soft shell lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae and John Bordon of the F/V Mary Baker  have started selling these yummy crustaceans off the boat, at the Portsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of the summer into October!

LOGISTICS TIME:

Peterborough Pick Up: Due to a busy summer schedule with our delivery partner in Peterborough, Brookford Farm, we have to bump back your pick up time to 5pm to avoid any further late arrivals. Thank you for your understanding! And try the Hancock Inn next time you dine out, they participate in our RSF program and are the oldest Inn in NH!

VACATION HOLDS AND DOUBLING UP:

This was the last week to do a HOLD for Session 2. Remember, we are running 6 week Sessions and this is Week 5. Holds cannot be carried over to the next Session, sorry.  Our Session 3, running from August 23-October 3 will be available for Sign Ups this week. Look for an email reminder.

VOLUNTEERING WITH NHCS:

Labelling bags: We use at least 500 bags each week for our shares. Our bags now say "FRESH FISH", as opposed to the fish species name. 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 and help we can get with this! Thanks to Members Richard and Emily Moore of Deerfield, for help with this weeks labels!

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

Handing out Shares: Some of our pick ups, like Farmer Dave's, Dover and Laconia 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.

One more week to go, then a one week break and then time for some late summer and early fall local, fresh NH species!

Enjoy and as always, thank you for your continued patronage and support! Together, one pound at a time, we are making a difference!

Andrea

 

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/27/2015 10:09pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello CSF Session 2 Members,

You have been very adventurous thus far this Session, trying Monkfish, King Whiting and last week's Dogfish Shark This week, we are offering a more familiar cousin to the cod, the Atlantic Haddock.

While most of you have tried this Atlantic favorite, I can bet you've never had it as fresh as you will this week! The Haddock spans both sides of the Atlantic Ocean. In our western Atlantic, Haddock can be found from Newfoundland to Cape May, New Jersey. A cold water species, the Haddock is most abundant in the Gulf of Maine and especially offshore on Georges Bank.

Haddock prefer a gravel or rocky bottom and can live up to 10 years old. Grayish-silver in color, with a distinctive black lateral line and black 'thumbprint" along the side, haddock are also easily recognized by their pointed, shark-like, front dorsal fin. This species feeds primarily on mollusks, crustaceans and herring. 

Haddock fillets are firm and tender. They are denser than a cod fillet and have a sweet, mild flavor. Most fried fish sandwiches you will find in New England are haddock. This is a staple and abundant New England species. 

 

Here are some great recipe ideas for Haddock: https://www.pinterest.com/graffambros/haddock-recipes/. Our Fishermen this week hail from the F/V Harmony out of the Gulf of Maine. The crew on the Harmony were featured in the History Channel Documentary Nor'Eastern Men in 2012, our very own New England version of the Deadliest Catch!

I hope you all enjoyed your Lobster Ravioli last week! In addition to Lobster Ravioli this week, our Add on will feature  NH's own Virgin Oyster Company, owned and operated by aquaculturist, Brian Gennaco. Enjoy NH grown Fresh Raw Oysters, just harvested out of Little Bay each day for our Members Only exclusive Shellfish Add ons! Remember, all Shellfish Add ons must be ordered by Monday 9pm for the week of delivery!

And don't forget, we have a host of restaurants supporting NH Community Seafood and the local fish movement as well! Our Restaurant Supported Fishery (RSF) is one of few existing programs like it in the country and we are proud to supply the following cutting edge NH establishments with our fresh, local fish weekly: Blue Moon Evolution (Exeter), Black Trumpet(Portsmouth), Jumpin Jay's Fish Cafe(Portsmouth), The Hancock Inn(Hancock), The Local Eatery(Laconia), Moxy(Portsmouth),Vida Cantina(Portsmouth) and Smuttynose Hayseed(Hampton).  Try a night out at one of these fantastic restaurants and tell them you are part of the CSF!

Now, for LOGISTICS:

 LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

 Want to buy some local soft shell lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae and John Borden of the F/V Mary Baker have started selling these yummy crustaceans off the boat, at the Portsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of July into August.

 

 

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

 

Full Shares/2 lbs- HAVE A GREEN DOT

 

Half Shares/1 lb-HAVE A YELLOW DOT

 

Quarter Shares/1/2lb-HAVE A PINK DOT

 

 

 

VACATION HOLDS AND DOUBLING UP, PLEASE REVIEW:

 

WE CAN DO A HOLD FOR YOU IF YOU ARE AWAY, BUT YOU HAVE TO SCHEDULE IT YOURSELF ON OUR WEBSITE, IT'S EASY:

 

  • Go to MEMBER LOG IN and sign in
  • When you see the "Welcome to New Hampshire Community Seafood message, choose  in the shaded gray box, "Schedule a new vacation hold or temporary pick up location change", click on Schedule. 
  • Choose VACATION HOLD
  • Choose WEEK TO HOLD

 

Choose WEEK TO DOUBLE, it is not automatically the following week

 

VOLUNTEERING WITH NHCS:

 

Labelling bags: We use at least 500 bags each week for our shares. Throughout the Session, will be having bag labelling get togethers OR you could take some bags home and label them and bring them back the following week. Email me, I'd be glad for the help!

 

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

 

Handing out Shares: Some of our pick ups are self serve pick ups, like Farmer Dave's in Dracut, Dover Natural Foods in Dover and Local Eatery in Laconia. 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. We are encountering several mishaps at our self help pick ups as the Session moves forward. If you are interested in meeting new people and being a part of our community, please let me know at the below email address.

Summertime is Seafood Time, so live it up!

Enjoy,

Andrea

 

 

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/24/2015 10:05am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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

Hello CSF Members,

Just a quick reminder that we now have two Shellfish Add Ons available to CSF Members Only from now til the end of the Session on August 16:

Gulf of Maine caught Lobster Ravioli, a product of Portsmouth Lobster Company, owned by our own Damon Frampton and Fresh NH Oysters starting next week!

It's Shellfish time! Enjoy these exclusive, Member Only Add ons while supplies last!

Ordering is easy, just go to: Shellfish Add Ons. Simply Log In, pay with a credit card or debit card and your order will be delivered with your weekly share next week! All orders are done through the website using a card, no checks for Add ons!  We will need all orders for next week in by 9pm on Monday.

Summertime is Seafood Time! Add Ons are extra bonus items available to CSF Members while supplies last !

I have also added an Additional Fish feature on your Member Log In page for those weeks that you may want extra fish in addition to your weekly share! Many of you have asked for it and now you've got it!

Thanks for all the support and get your Shellfish while supplies last!

Enjoy the weekend,

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/20/2015 10:13pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello Seafood Lovers,

Welcome to to Week 3 of our Second Summer Session at NH Community Seafood! We have a real north Atlantic treat for you all this week, one of Europe's most popular fish used in Fish and Chips. the Spiny Dogfish Shark. Do not let this fish intimidate you, it's easy to prepare and absolutely delicious.

 

Spiny Dogfish Shark, otherwise known as Cape Shark, compromise the largest shark fishery in the United States and Europe.They are found in both the Atlantic and Pacific Oceans, on our coast, from Labrador to Florida. Dogfish migrate north in the Atlantic in spring and summer and head south for fall and winter. They can live for up to 40 years.

The Dogfish gets it's name from the venomous spines found on either side of its two dorsal fins. Slim bodied with gray coloring and characteristic white spots on top, they are voracious predators. Dogfish eat anything they can find, from crustaceans to squid to other fish (which is why our fishermen love catching them!)

Fillets of dogfish are a reddish/white color, thick and look feathery. The red part turns brown when cooked and the rest will remain white. They are extremely lean with a sweet, mild flavor and if fried and eaten cold the next day, taste surprisingly like chicken!

Soaking your dogfish fillets in either milk or a brine solution (1 cup salt:1 gallon water) for at least an hour before cooking will both tenderize and hydrate the fillet and remove any odors that shark fillets sometimes emit. You can't go wrong frying up these juicy fillets and making the most popular dish in England, the Dogfish and Chips.

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

Our Fishermen this week are NHCS Board Members and longtime Seafarers, Jamie Hayward of the F/V Heidi Elisabeth and Tommy Lyons of the F/V Marion J.

                                   Tommy Lyons of F/V Marion J

                             

Jamie Hayward of F/V Heidi Elisabeth
 

If you didn't receive my email this morning about our new Shellfish Add Ons this Session, let me fill you in: Starting this week, we will have Lobster Ravioli available from our very own Damon Frampton, longtime Portsmouth Lobsterman and recently elected NH Community Seafood Board of Directors President. Damon formed Portsmouth Lobster Company a few years back and we will feature their Gulf of Maine caught Lobster Ravioli as an optional Add On item for the rest of the Session.

Also, next week, we will begin offering NH Oysters as an Add On for the remainder of the Session. Go to Shellfish Add Ons to order your Ravioli or Oysters today. Please put your order in by Monday at 9pm the week you want the delivery!

Add ons are an exclusive item offered to CSF Members only through the Member Log In feature on our website. You simply order, pay with a credit card or debit card, and we include it in your pick up,it's that easy! Additional Fish Add ons are now available too! Just go to Member Log In to order extra fish for that week you need more fish for your family fish fry or summer get together.

LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

Want to buy some local soft shell lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae and John Borden of the F/V Mary Baker have started selling these yummy crustaceans off the boat, at the Portsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of July into August.

LOGISTICS TIME:

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

Full Shares/2 lbs- HAVE A GREEN DOT

Half Shares/1 lb-HAVE A YELLOW DOT

Quarter Shares/1/2lb-HAVE A PINK DOT

 

VACATION HOLDS AND DOUBLING UP:

WE CAN DO A HOLD FOR YOU IF YOU ARE AWAY, BUT YOU HAVE TO SCHEDULE IT YOURSELF ON OUR WEBSITE, IT'S EASY:

  • Go to MEMBER LOG IN and sign in
  • When you see the "Welcome to New Hampshire Community Seafood message, choose  in the shaded gray box, "Schedule a new vacation hold or temporary pick up location change", click on Schedule. 
  • Choose VACATION HOLD
  • Choose WEEK TO HOLD

Choose WEEK TO DOUBLE, it is not automatically the following week

VOLUNTEERING WITH NHCS:

Labelling bags: We use at least 500 bags each week for our shares. Throughout the Session, will be having bag labelling get togethers OR you could take some bags home and label them and bring them back the following week. Email me, I'd be glad for the help!

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

Handing out Shares: Some of our pick ups 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. If you are interested in doing this, please let me know at the below email address.

That's it for this week folks! Enjoy the Dogfish!

All the best,

Andrea

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/14/2015 6:03pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members of Session 2,

Sorry for the delay in the newsletter this week, we were unable to determine the Catch of the Week until this morning. And with our two new pick up locations that we have added on Tuesdays, Greenland Farmer's Market and Applecrest Farm, our faithful and diligent delivery truck driver, Emma Frampton and I have been working on logistics all day! 

The majority of you will be receiving King Whiting this week. However, like today, there may be a shortage in the quarter and half share amounts throughout the week, and some of you will be receiving the delicious and very popular Acadian Redfish. Please see this link for information on the redfish: redfish.

The King Whiting, is actually a member of the Hake family, commonly known as Silver Hake. King Whiting consist of both a northern Atlantic stock and a southern Atlantic stock. 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 brownish on the back with white speckles and whitish on the underbelly. 

Several NH Day Boat Fishermen are providing you with your Shares this week, they are: NHCS Board Member, Jamie Hayward of the F/V Heidi Elisabeth, NHCS Board Member, Tommy Lyons of the F/V Marion J, Ricky Anderson of the F/V Bridget Leigh and Jay Driscoll of the F/V Sweet Misery! Thanks to all of  them for the delicious King Whiting!

 

 

 

King Whiting's flesh is softer than that of cod or pollock and not as flaky. The taste is mild with a hint of sweet flavor. You can substitute the Whiting in any recipe that calls for cod,haddock or pollock. A popular, old fashioned New England dish prepared with whiting was "Corned Hake", where the Whiting was cured with salt and prepared with stewed tomatoes and potatoes. If you don't have the time to salt cure your Whiting, 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/

 

 

Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day

 

Remember the Cardinal Rule for cooking any fish, 10 minutes an inch! King Whiting is no different, some of you may have received some smaller fillet portions, do not overcook these, just practice the above rule to enjoy this white, sweet and delicate tasting fish!

Now, for LOGISTICS:

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

Full Shares/2 lbs- HAVE A GREEN DOT

Half Shares/1 lb-HAVE A YELLOW DOT

Quarter Shares/1/2lb-HAVE A PINK DOT

 

WHEN HOLDING YOUR SHARE FOR A WEEK,YOU MUST HOLD THE SATURDAY BEFORE THE WEEK YOU WISH TO HOLD: 

 YOU MUST DO THIS ONLINE, ON OUR WEBSITE, HERE'S HOW:

  • Go to MEMBER LOG IN and sign in
  • When you see the "Welcome to New Hampshire Community Seafood message, choose  in the shaded gray box, "Schedule a new vacation hold or temporary pick up location change", click on Schedule. 
  • Choose VACATION HOLD
  • Choose WEEK TO HOLD

Choose WEEK TO DOUBLE, it is not automatically the following week

VOLUNTEERING:

Labelling bags: We use at least 500 bags each week for our shares. Throughout the Session, will be having bag labelling get togethers. TBA

Social Media: Like us on Facebook and please share a recipe! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups 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. If you are interested in doing this, please let me know at the below email address.

Shellfish Add-Ons are ready for purchase! Just go to your Member Log-In and Select Shellfish Add-Ons and follow the prompt straight to the Check Out! We will begin with Lobster Ravioli from our own Gulf of Maine Lobster next week (Week 3) throughout the entire Session! Starting Week 4, we will be offering freshly harvested NH Raw Oysters as a bonus add-on, available for the entire Session, while supplies last! Don't miss this great opportunity to try some new, fresh and local items from NH's Only CSF!

As always, thank you for your continued support! Our Fishermen need your support right now more than ever and one pound at a time, we are making that happen!

Enjoy!

 

Andrea

 

 

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/7/2015 8:56am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Seacoast Fishing Community.

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Hello Summer Seafood Lovers,

Welcome to Summer Session 2 of NH Community Seafood's CSF, New Hampshire's only Community Supported Fishery! We are buying fresh, local NH and Gulf of Maine-caught fish directly from the fishermen. We are providing them with an extra financial incentive per pound to help alleviate the financial pressures many of our fishermen are facing in 2015. Quotas on codfish have been drastically reduced over the past five years and particularly over the past year. Catching and selling fish formerly unknown to the public ten years ago has proven productive for our fishermen. That's why we offer much more than just cod. We offer the delicious and comparably delightful "under utilized" species through our CSF, in addition to the well known fish like cod, haddock and flounder.

If you are a returning Member from Session 1, welcome back and a special welcome to our new Members this Session as well. As with the last session, Session 2 will run for 6 weeks, until August 16 with a one week break in between. Starting next week, we will begin offering some shellfish "Add-ons" to Session 2. These are optional items you can choose to purchase for a particular week within the Session. Lobster ravioli, NH oysters and soft shell lobsters will be on the list. Look for an email announcing the sale of these items next week!

This week's Catch of the Week is the Monkfish. Formerly caught as by-catch in otter trawls and gillnets, monkfish have quickly become on 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 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 lung of the monkfish. The wide, large mouth , adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth. Once the jaw locks, it is difficult to pry open. I can personally attest to this! While fishing with a commercial fisherman off the Isle of Shoals years ago, I was helping "pick the net" and had a monkfish lock down on my hand. It took a screw driver and a crowbar to release the lock of the jaw! Very humbling! 

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. My chef friend, Steve Broido, cooked monkfish for us for Mother's Day. Here is the preseasoned tail meat before and after it went on the grill:

 

 

Our Fishermen for this week are Rick Anderson of the F/V Bridget Leigh and Charlie Felch of the F/V Lady Victoria. Both these fishermen are day boat fishing and landing their catch in Seabrook, NH. Thanks for the great monkfish guys!

Here are some great recipe ideas for monkfish: www.pinterest.com/fishisthedish/monkfish-recipes

Now, for LOGISTICS:

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

Full Shares/2 lbs- HAVE A GREEN DOT

Half Shares/1 lb-HAVE A YELLOW DOT

Quarter Shares/1/2lb-HAVE A PINK DOT

HOLDING YOUR SHARE FOR A WEEK: 

 YOU MUST DO IT ONLINE, ON OUR WEBSITE, HERE'S HOW:

  • Go to MEMBER LOG IN and sign in
  • When you see the "Welcome to New Hampshire Community Seafood message, choose  in the shaded gray box, "Schedule a new vacation hold or temporary pick up location change", click on Schedule. 
  • Choose VACATION HOLD
  • Choose WEEK TO HOLD

Choose WEEK TO DOUBLE, it is not automatically the following week

VOLUNTEERING:

Labelling bags: We use at least 500 bags each week for our shares. Throughout the Session, will be having bag labelling get togethers. TBA

Social Media: Like us on Facebook, we are on Twitter too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups 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. If you are interested in doing this, please let me know at the below email address.

That's if for now folks. Enjoy this delicacy called monkfish! And thank you for your continued support. Our fishermen need your patronage more than ever. 

Cheers, 

Andrea

 

 

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/23/2015 10:04am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members,

I apologize for the delayed newsletter, it was not until late last night that I knew what species we would be offering you this week! That's the dynamic nature of the fishing industry for you!

Here we are at Week 6, our last week of this Session! What a greatly diverse variety we have had for this this session! Our NH Day Boat Fleet has begun fishing as of June 1st. This Day Boat Fleet is very much in trouble in NH.

The Day Boat fishermen are essentially hit the hardest with the drastic reduction in cod quotas this year. Some of them, after fishing for just three weeks, have already reached their quota and are being forced to stop groundfishing for the year! Some have turned to lobstering, some to scalloping and some to alternative employment or no employment at all. It is a crucial time for us to support our NH Day Boat fleet, most of whom fish inshore for flounder. In support of them this week, we will once again be featuring the delicious and delightful the Yellowtail Flounder! The "Lamborghini" of the Flounder Family!

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.

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. You may have noticed the difference in flavor when comparing the yellowtail and the American Plaice, aka "dabs" this session.

Our Fishermen providing us with this delicacy this week are once again, veteran NH Fisherman, Dave Goethel, of the F/V Ellen Diane and returning after a four year hiatus, fisherman Steve Wojohowski of the F/V Kristen Marie.  Thanks guys for braving the June weather to land us these wonderful and tasty fish!

                                                            Dave Goethel                                                      

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. We now have our own page on the site called Pinterest, here are some recipe ideas for you: https://www.pinterest.com/nhcsf/flounder/ 

Crispy Flounder and Roasted Tomatoes | MyRecipes.com

 

 LOGISTICS TIME:

HOLDS, DOUBLING UP AND TEMPORARY PICK UP LOCATION CHANGE:

I continue to receive a number of inquires on these topics. YES, THIS IS NEW THIS YEAR and it allows you as a member the flexibility to set your week for both your hold and the week you wish to double up. You must do the HOLD the SATURDAY BEFORE the week you wish to hold and double up. We cannot accommodate HOLDS the same week, the night before or the same day of your pick up.

BUT YOU MUST DO IT ONLINE, HERE'S HOW:

  • Go to MEMBER LOG IN and sign in
  • When you see the "Welcome to New Hampshire Community Seafood message, choose  in the shaded gray box, "Schedule a new vacation hold or temporary pick up location change", click on Schedule. 
  • Choose VACATION HOLD
  • Choose WEEK TO HOLD
  • Choose WEEK TO DOUBLE, it is not automatically the following week

And that's it, simple as that. A lot of you are getting to the vacation hold week and not choosing the week to double. Instructions for how to HOLD are also included in your weekly PICK UP REMINDER for easy reference.

HOLDS DO NOT CARRY OVER TO THE NEXT SESSION, which I am afraid many of you were not aware of or maybe you forgot this is our last week of Session 1. Lots of you held your share this week and requested a double for next week, when we have no Session. If this happened, worry not,  I will compensate you for your "lost double" for next week in Session 2. Please expect a double for the first week of Session 2 if you made this mistake.

If you forget to do a HOLD the SATURDAY before the week you wish to HOLD and cannot get there to pick it up, may I suggest asking a friend or family to pick it up for you. We don't ask for id, no carding of anyone, so as long as you check off the member's name on the list, all is fine! Our fish is fresh off the boat and depending on the species, will stay fresh in the refrigerator for up to 5 days.

FREEZING YOUR FISH:

Some of you have asked me if it's okay to freeze your share if you cannot use it within a few days of picking it up. Depending on the species, as previously mentioned, fresh fish will stay fresh and edible up to five days in the refrigerator. MOST of the fish you buy in the supermarket and even at your local fish market has been previously frozen. It will not ruin the fish to freeze it and then thaw it out later to cook. You will lose a tiny bit of the fresh flavor and firmness of the fillet by freezing, but often times this is not noticeable. 

 VOLUNTEER OPPORTUNITIES

LABELING BAGS: Starting Session 2, each week, I will have a bag labelling party at a venue TBA. We need over 550 bags each week to be labelled, so please come join in the fun. I would like to THANK VOLUNTEERS FROM PORTSMOUTH PICK UP for their expert bag labeling efforts for Session 1. Thanks to Cathy Wolf, Dennis Souto, Paula Sonnino and her sister, Laura Spelke and Chef Rhonda Milliken from our Brookford Farm Pick Up!

HANGING FLYERS IN YOUR COMMUNITY:  I will have some new postcards at your pick up location to take and hang up around your community.This is the right time, as we are trying to recruit new members for Session 2!

SOCIAL MEDIA: With help from our new consultant, Sara Zoe Patterson of Seacoast Eat Local, we are active on Twitter, Instagram, Facebook and now Pinterest. It's not easy being this hip. So you can retweet, like, share, post photos, anything you like, just help us get the work out!

Our Restaurant Supported Fishery (RSF) is going strong. Talented chefs from all over NH are finding out about us and serving  our fish all over New Hampshire. Just within the past week, we have added:

  • The Hancock Inn, Hancock, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth NH

And don't forget to eat at these other participating in our RSF Program:

  • The Black Trumpet, Ceres St., Portsmouth, NH
  • Moxy, Penhallow St., Portsmouth,
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, NH
  • The Local Eatery, Veterans Square, Laconia, NH

If you're dining out this weekend, please consider patronizing one of  these conscious and forward thinking establishments and tell them Andrea sent you!! 

As always, thank you for all your kind words, support, recipe ideas and continued dedication for our NH Fishing Community. It means a lot to them.

DON'T FORGET, TO CONTINUE RECEIVING YOUR SHARE, YOU HAVE TO SIGN UP ON OUR WEBSITE AGAIN FOR SESSION 2, STARTING JULY 67-AUG 16!

Enjoy the Fourth of July weekend and see you back at your pick up location the following week!

 

Cheers,

Andrea

 

 

 

 

 

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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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