NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 10/27/2015 11:44am 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,

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.

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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

Posted 9/22/2015 10:11am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

To all CSF Members,

Correction in the Newsletter for this Week: Due to a significant decrease in sales of live lobsters off the boat since the Labor Day Holiday, our NHCS Lobsterman and Board President Damon Frampton of the F/V Vivian Mae is finished with the season.

A special thanks to all our members who supported Damon and his family by purchasing live soft shell lobsters directly off the Vivian Mae at the Portsmouth Commercial Fishing Pier on Peirce Island and the Back Channel. There is no better place in Portsmouth than here to buy fresh, local, economy- sustaining seafood right off the boat!

You can still get the taste of Gulf of Maine lobster with our popular Shellfish Add On, Lobster Ravioli, from Portsmouth Lobster Company, Order online and pick up your ravioli next week for dinner with your fish, the day you pick up your share. Press the link: http://www.nhcommunityseafood.com/login to order today for next week's pick up!

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/21/2015 7:17pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------


Hello CSF Members,

It's almost our last week of Session 3 with one more week to go until we start our last 6-week Session for Fish.  After that, just in time for the Holidays, we are delighted to announce that we will be running a 4-week Special Holiday Session complete with a different type of seafood each week! Stay tuned for the official sign up!  We have been fortunate to have a diverse variety of fish this Session and in the nets this week is the King Whiting! The King's get their name from their large size, these are the biggest and best of the bunch!

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

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

 

Our  NH Day Boat Fishermen this week are Captains Jamie Hayward of the F/V Heidi Elisabeth, Ricky Anderson of the F/V Bridget Leigh, David Goethel of the F/V Ellen Diane  and Captain Neil Pike of the F/V Sandi Lynn  Thanks guys for the great fish!

         David Goethel                          Neil Pike and son

      Ricky Anderson                             Jamie Hayward                      

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, FOR JUST TWO MORE WEEKS:

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 been selling these 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 JUST TWO MORE WEEKS! Lobsters are as low as 4.99/lb!

Now, for LOGISTICS:

 

ADD-ONS for Session 3:

We will continue to offer our Gulf of Maine Lobster Ravioli for Session 3 as out feature, Shellfish Add-On. These have been so popular, we have left them on all Session as our local add on!

VOLUNTEERING WITH NHCS:

Labelling bags: You may have noticed our new flashy labels complete with weights on them! No more colored dots! 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 any and all help we can get with this! Thanks to all our faithful Portsmouth CSF Member volunteers for help with this weeks 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 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!

Enjoy the King Whiting and the local freshness of our fish this week! Fresh fish right into fall with NH's Only CSF in town! 

 

Happy Cooking,

Andrea

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/14/2015 8:58pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------


Hello CSF Members,

We are already in Week 4 of our third Session for 2015! We have had a mishap with our newsletter the last two weeks and I apologize if some of you have not been receiving it. If this ever happens in the future, remember our newsletter is always posted on our website under the News tab as well as weekly on our Facebook Page!

Happy Fall Everyone and thanks to all of our Shareholders who came out to enjoy an afternoon of food and drink at the Seacoast Science Center this past Sunday! Despite the blustery weather, we enjoyed local beer and wine, as well as an array of local seafood cooked up exclusively by our Fishermen who caught it!

So far this Season, we have purchased over 20,000 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, 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/. And remember the cardinal rule for cooking fish, 10 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.

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!

 

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 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 season into October!

LOGISTICS TIME:

Going away and can't get your share one week? Need to Pick up at one of our other 18 Pick Up Locations One Week?

VACATION HOLDS AND DOUBLING UP:

Please remember to schedule your hold the SATURDAY BEFORE  the week you wish to hold!! We tally all our orders on Mondays!

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

You may also do a Temporary Pick Up Location Change at this location as well, simply follow the prompts

OUR RESTAURANT SUPPORTED FISHERY (RSF) PROGRAM:

If you are going out to eat, please try and support one of several restaurants who have committed to 24 weeks of fresh and local seafood, many of them buying our fish whole and using the head and bones for stock, soups and chowders! We appreciate all the innovative and dedicated Chefs who buy from this program. Our participating restaurants currently are:

 

  •  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

 

 VOLUNTEERING WITH NHCS:

Labeling bags: We use at least 500 bags each week for our shares. Our bags now say "FRESH FISH" and have the weights of your share listed on them, 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 any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with last Session's labels!

Social Media: Like us on Facebook, invite your friends to view our page and  and recipes, we love to see them and so do other Members! 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.

Thank you for joining our movement to help offset the financial and political struggles our NH Fishing Community is experiencing this year. They need our support and we are doing that as NH's only Cooperatively owned CSF!

Thank you so much for your continued support and enjoy New England's best kept secret, the Acadian Redfish!

Be well,

Andrea

 

 

 

 

 

 

 

 -------------

 

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

General Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/8/2015 12:29pm by Andrea Tomlinson.
 

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Hello SESSION 3 MEMBERS,

Due to the Holiday weekend, we are extending our deadline to order our Shellfish Add on this week, Lobster ravioli unitl 9pm tonight!

To order the Add ons, you must be paid in full for your fish shares and checkout for you Shellfish Add Ons online using a debit or credit card. Once you checkout, your order will be placed for the week you selected and you simply pick up your Add on with your share!

Our 12 oz. bag contains 10 huge, lobster packed Raviolis (see photo above) for your enjoyment!

We may also be able to offer you live lobsters next week, for Week 4. We are currently working out the logistics of this Add On to be able to provide you with custom ordered NH caught live lobsters at your specific pick up location!

So, Sign up Today for you Lobster Ravioli this Session, while supplies last! Another great way to support our local fishing community!

Remember, you have to sign up for by tonight at 9pm in order to get your Ravioli along with your share for this week!

Thanks,

Andrea

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/8/2015 12:04pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Seacoast Fishing Community.

------

 

Hello Local Seafood Supporters,

 

We are already mid-Session 3 and continuing to provide you with fresh, locally caught NH and Gulf of Maine Seafood from our local boats to your plate.

Due to quotas on codfish having been drastically reduced over the past five years, other formerly" under utilized" fish are becoming the mainstay here in New England. Catching and selling fish that are locally plentiful and sustainable caught has proven effective for our fishermen. That's why we offer much more than just cod. We offer the delicious and comparably delightful under utilzed species through our CSF, in addition to well known fish like cod, haddock and flounder!

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 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 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!

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:

 

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


Our Fishermen for this week are Rick Anderson of the F/V Bridget Leigh, Tommy Lyons from the F/Marion J, Jamie Hayward from the F/V Heidi Elisabeth and Jayson Driscoll from the F/V Sweet Misery. Both these fishermen are day boat fishing and landing their catch in Seabrook and Portsmouth, NH. Thanks for the great monkfish guys!

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

 

Your shares this Session will be labeled with our new color labels.  Full shares are 2lbs, Half shares are 1lb and Quarter shares are 1/2lb. If you are picking up at one of our self-serve locations, please be certain you are taking the correct amount according to the label on your share!

 

Need some extra fish one week for that family get together or your Labor Day 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 choose 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 lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae, and President for NHCS Board of Directors, is selling these delectable  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 season into October!

 

 

 

 

Now, for LOGISTICS:

 SHELLFISH ADD-ONS FOR SESSION 3:

We will continue to offer our Gulf of Maine Lobster Ravioli, from Portsmouth Lobster Company, for Session 3 as a Shellfish Add-On.  We would also like to offer our NH caught live Lobsters as an Add-on next week as well, we are working out the feasibility of this right now! Look for an email announcement this week on this possibility.

 

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 any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with last Session's labels!

 

Social Media: Like us on Facebook, invite your friends to view our page and  and recipes, we love to see them and so do other Members! 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.

 

Thank you for joining our movement to help offset the financial and political struggles our NH Fishing Community is experiencing this year. They need our support and we are doing that as NH's only Cooperatively owned CSF!

Thank you so much for your continued support!

 

Andrea

 

 

 

 

 

-------

 

 

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/1/2015 7:57am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------


Hello Seafood Lovers,

Welcome to to Week 2 of  Session 3 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.

If you have friends, family, coworkers or neighbors still interested in our program, they can still sign up! We are allowing folks to sign up for Session 3, at a prorated cost until next Monday! They just need to go to our website and sign up like you did and become a member.

 

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 white color, with reddish veins, 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, Tommy Lyons of the F/V Marion J and  Jamie Hayward of the F/V Heidi Elisabeth.

                                   Tommy Lyons of F/V Marion J

                       

                         Jamie Hayward of F/V Heidi Elisabeth

 

We will continue with our Shellfish Add Ons this Session, in addition to offering fresh, live lobsters Week 4, we will have Lobster Ravioli  available weekly from our very own Damon Frampton, longtime Portsmouth Lobsterman and 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.

 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 has 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 inshore season, until October.

LOGISTICS TIME:

Going on vacation or can't pick up one week?

For our new members and to remind our regulars, we allow you to "HOLD" your share for a week through our online feature under Member Log In.

 VACATION HOLDS AND DOUBLING UP:

 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. 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 any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with last Session's labels!

 

Social Media: Like us on Facebook, invite your friends to view our page and  and recipes, we love to see them and so do other Members! 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.

 Payments: If you have signed up for Session 3, but 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 "confirmation email" and click on the link to our website where you can pay with a credit card for debit card OR mail us a check at the address provided in the email!

And please when you are choosing to dine out, think about one of these fabulous restaurants, all members of our "Restaurant Supported Fishery" and all very well known establishments with exemplary Chefs! Tell them we sent you!

            

  • 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

 

 As always, thank you for joining our movement to help offset the financial and political struggles our NH Fishing Community is experiencing this year. They need our support and we are doing that, one pound at a time.

Enjoy the Dogfish and tell everyone you know how delicious this fish truly can be!

All the best,

Andrea

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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