NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 6/15/2015 7:39pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members

Welcome to Week 5 of Fresh and Local Seafood from the NH Community Seafood, NH's ONLY CSF!  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".

 

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. The 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.

Due to the bad weather today, we sourced some our fish for our early week pick up locations from a guest boat  fishing in the Gulf of Maine, in addition to our NH Sector fisherman, Tim Daggett, captain of the F/V Anne Marie. 

White hake are delicious because they primarily eat small crustaceans like lobsters and crabs and shrimp! What a bonus for us! Their flesh is 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/. Speaking of Pinterest, the new site for mouth watering pictures of all kinds of foods, NH Community Seafood is in the process of developing our own Pinterest page, check it out!

Now, its Logistics time:

Manchester Pick Up: Manchester pick up will move to the Manchester Farmer's Market on Concord Street, next to Victory Park, starting THIS WEEK. Pick up times have moved to 3-6pm You can find our fish and our friendly volunteer, Melody Wyman at the market next to Brookford Farm, who delivers our fish to Manchester each week.

Farmer Dave's, Dracut, Mass Pick Up: If you did not get the email in time last week Dracut folks, so sorry! As I'm sure you now realize, you are now picking up at Farmer Dave's on 437 Parker Road.

Peterborough Pick Up: Patient Peterborough People, you may have noticed if you are an early bird arrival at our 4 Laurel Ave pick up that the Brookford delivery truck has been having a hard time getting there by 4pm. We are negotiating this currently, but to be safe, don't arrive until 4:30pm this week.Brookford has several deliveries that day and has been pressed for time each Friday. We may have to bump this pick up a bit later again, stay tuned! 

SESSION 2 SIGN UPS ARE ENABLED, THIS SESSION ENDS NEXT WEEK:

Remember, you signed up for a 6-week session and we are in Week 5. Next week is the last week of this session AND TO CONTINUE RECEIVING FRESH AND LOCAL SEAFOOD, YOU HAVE TO SIGN  UP AGAIN FOR SESSION 2, RUNNING FOR 6 WEEKS, FROM JULY6-AUGUST 16! Just click here to sign up! Unfortunately, we have no other way to renew your membership at the present time..you MUST GO ONLINE AND SIGN BACK UP FOR SESSION 2. You have until JULY 6 to do this! And tell your friends and family and coworkers! We are trying to increase our current numbers at our already established pick up locations.

We will also be adding more pick up locations next session,  due to popular demand. We are excited to announce our two new pick up locations :GREENLAND, at the Farmer's Market and NORTHWOOD at Hunky Dunk/Keepin' It Local Market. So, if one of these locations is more convenient for you to pick up at, please feel free to switch when you are signing up for Session 2!

SHELLFISH AND LOBSTER ADD ONS FOR SESSION 2:

Session 2 will feature some delicious "Add ons" for you to purchase in addition to your weekly share. Look for email notification about Add-ons like Lobster Ravioli and local, organic, farm raised NH oysters from NH's Great Bay Estuary and possibly NH lobsters ! It's time to appeal to the shellfish lovers out there!

We have started our Restaurant Supported Fishery(RSF) as of last week. So, be sure to eat at one of these fine establishments, supporting our local fishermen: Hayseed Restaurant in Hampton at Smuttynose Brewing Company, The Black Trumpet and Moxy in Portsmouth and the Local Eatery in Laconia! Thanks to these enlightened chefs for supporting our mission! Please support them and tell them I sent you!

Don't forget to sign up for Session 2 online. Click here to sign up now.

As always, Eat Fresher Fish an Support Your Seacoast Fishing Community.

And for goodness sake, have fun with the hake!

 

Be well,

Andrea

                                                                

 

 

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/8/2015 8:16pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello Seafood Lovers

It's already Week 4! I hope you have all been enjoying the fish as much as I have. I have been receiving rave reviews from several members and have seen some great recipes and photos make it to our Facebook page. Thank you all for your kind words and your encouragement and support over the past three weeks.

Our Day Boat fishermen are fishing regularly now and we are delighted to offer you one of New England's most popular fish this week, another member of the Flounder Family, the American Plaice, affectionately called a "dab" here in New Hampshire.

American Plaice or dabs are a cold water species that range from southern Labrador to Rhode Island and in the eastern Atlantic from Greenland to northern Europe. Dabs live on the sandy/mud bottom and prefer deep water. Some can be found as deep as 700m (about 2100ft). They are reddish to gray-brown on top and have a blueish white underside. They have a distinctly pointy nose and rough scales

This is a great opportunity to educate you a bit on the Flounder family, one of my favorites. Flounder are a bit of an evolutionary vestige, they are "flatfish" as opposed to the average shape of a fish, which us fish folks refer to as "roundfish" Flounders are also either right-handed or left-handed, this refers to which side the eyes are on, if you hold the fish upright. Flounder carry most of their "parts" on the top of their body, eyes, fins and scales. Most are white or opaque underneath and camouflaged on top to blend in with the type of bottom where they live. If you Scuba dive, you will notice flounder are so well camouflaged at times you only see a small pair of eyes staring at you before you notice the fish itself! Finally,when filleting a flounder, you actually can get fillets from both the top of the fish, which is the thicker part as well as the underside. Versatile and delicious!

Our Day Boat Fishermen braving the high seas for our catch this week are once again, Veterans David Goethel of the F/V Ellen Diane and Neil Pike of the F/V Sandi Lynn.

      David Goethel, Hampton Harbor                 Neil Pike and his son, Neil, Seabrook Harbor

 

When cooking dabs, follow the rules for any cooking flounder. Remember the cardinal rule, 10 minutes and inch, often times, these fillets only need to be cooked an average of 5 minutes. Plaice is a white, lean flaky fish with a mild flavor. You will notice it has a different taste than last week's Yellowtail. Don't overcook these fish! Otherwise they will fall apart and not stay together in one nice fillet. Here are some great recipes for this week's delicacy:http://www.all-fish-seafood-recipes.com/index.cfm/list/Flounder_Plaice. A favorite for flounder, while not entirely health conscious, but so very tasty, is to season, bread and fry! These fillets fry up so nicely, you could eat them for breakfast, lunch and dinner.

Now, for Logistics:

Volunteer opportunities this week:

Labeling Bags for Shares: Thank you to those of you who helped label bags this week! This is an ongoing effort and this week we will be at the Portsmouth Commercial Fishing Pier at 1 Peirce Island Rd., from 12-3pm. Come on by if you can! Just send me an email, text or call and let me know you will be coming. Each week, we need approximately 550 bags to be labelled for all our members!

Hanging flyers: Despite the wide variety of social media available, I still believe in the old fashioned flyer. We are trying to increase Membership at all of our current pick up locations. Our goal for Session 2 is to reach 600 CSF Members. As promised, you will see both flyers and our new postcards available at your pick up location this week. Please take some flyers and postcards to distribute around your community! 

Social Media:, We have a great Facebook page. Like us on Facebook and invite your friends to our page! We also are on Twitter and Instagram! You can follow us on these sites, retweet our tweets and share our Instagrams! You could also refer folks directly to our website at www.nhcommunityseafood.com

Lastly, an update on our NH fishing industry: Our NH fleet is organized into a cooperative group called a Sector. The sector used to consist of 26 boats and due to strict regulations in the cod industry over the past four years, our Sector has reduced to less than 15 boats. Many of our Day Boat Fishermen have drastically reduced quotas for most species this year. The cod quota for the sector has been reduced by 97% from last year's quota. Those fishermen with larger boats are choosing to fish on 3-5 day trips to make a living. It is a crucial time to support our local fishing community. They are having to turn to both lobstering and scalloping in many cases to make ends meet. For this reason, we are looking forward to being able to offer you more shellfish as the fish quotas are filled. Stay tuned!

Session 2 is just around the corner. We will enable sign ups this week, look for an email telling you that we have launched the official Sign Up day. This Session has just two weeks left of our delicious, fresh off the boat fillets! Next Session will run for 6 weeks from the week of JULY 6-AUGUST 14. Another 6-weeks to support your local Fishing Community and eat some of the best fish in our New Hampshire waters! We will be adding, at the very least, two new pick up locationsto Session 2  Northwood and Greenland, NH. More are on the way. We just keep growing. So, tell a friend, a co-worker or your family about us! Let's reach our 600 member goal next Session!

The more of us buying fish, the more we help our Fishing Community in a very challenging and dynamic time!

Thank you for your continued support and enjoy dabbling with your dabs!!

All the best,

Andrea

 

Correction from last week's newsletter: Thank you, CSF member, NHCS volunteer and Chef Rhonda Milliken from Concord, for pointing out that if you are going to follow our suggestion to marinade fish overnight, refrain from using a citrus based marinade, which will actually prematurely "cook" the fish. Save this for a ceviche recipe instead. Thanks Rhonda!

 

 

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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/1/2015 6:26pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members,


Welcome to Week 3 of our Community Supported Fishery! I hope everyone enjoyed their Acadian Redfish last week. This week, our featured fish is the Yellowtail Flounder! With our Day Boat Season kicking off today, we will be seeing a lot of flounder species this month.

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 sweet taste often used as the standard when comparing the flavor of other flounder species.

Our Fishermen providing us with this delicacy this week are veteran NH Fisherman, Dave Goethel, of the F/V Ellen Diane and Neal Pike of the F/V Sandi Lynn. Both Dave and Neal are Day Boat Fishermen in our NH Sector and have collectively fished for over 75 years! Thanks guys for braving the early June weather to land us these wonderful fish!

Dave Goethel                                                       Neal Pike and his son, Neal

Looking for something Seafood related to do this weekend? NH Community Seafood and NHSeafood.com, aka NH Fresh and Local will be at the Prescott Park Arts Festival,  31st Annual WOKQ Chowderfest! Held at Strawberry Bank in Portsmouth, across from Prescott Park. Come on down, festivities start at 11:30, chowder, beer and wine will be served. It's a family friendly affair and we will be there reaching out to the public and letting people know about our fresh and local seafood! For more information go to www.prescottpark.org/event/wokqs-31st-annual-blue-point-brewing-company-chowder-festival.

Now, logistics time:

HOLDS, DOUBLING UP AND TEMPORARY PICK UP LOCATION CHANGE:

I am still getting a number of inquires on these topics. I had sent out an email specifically directing you how to do the above. Let me reiterate: If you would like to do a hold on your share OR a temporary change of your pick up location (don't forget to change it BACK to your original location) you can now do that on your own by logging into MEMBER LOG IN and select the prompt in the shaded gray box "Schedule a new vacation hold or temporary pick up location". You must do the HOLD the SATURDAY BEFORE the week you wish to hold. We cannot accommodate HOLDS the same week, the night before or the same day of your pick up. This is because your fresh fish is ordered the weekend before your pick up. Once you do a HOLD, you may DOUBLE up on a share any week within the Session, but you must CHOOSE THE WEEK YOU WANT TO DOUBLE up as well, right after you choose the week you wish to HOLD. Please don't miss out on a week of fresh fish, do your HOLD the week before and double up at your convenience anytime within the Session. If you forget to do a 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! It sounds complicated, but it's really not! 

INCREASING OR DIVIDING YOUR SHARE:

If you are enjoying your fish so much, as many members are, and wish to INCREASE your share amount, or split your share in two, because  you are sharing it with a friend or family member, you can do this on our website also. Go to MEMBER LOGIN as above and follow the prompt in the shaded gray box " Update Your Current Share Options". There you will see options to increase your share or for example, if you have a 2lb share and want it split in two, you would select 2X 1lb Share.

Prorated sign ups ended today. We had over 50 new members sign up since we started two weeks ago, so if you helped spread the word..THANK YOU. As of today, we are 533 strong! This calculates to over 600 fillet pounds of fish every week that we are directly purchasing from our NH Fishermen to help keep them afloat!

Freezing your Share: 

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, fresh fish will stay fresh and edible up to four 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. 

Cooking your Fish:

And don't forget the cardinal rules to cooking fish, it's all in the marinade (try marinading the night before, putting the fish in the fridg overnight and then cooking it the next day..fantastic) and 10 minutes per inch. That is, for every inch of thickness of a fillet, you cook it a total of ten minutes, that includes turning it. So, a 1 inch fillet would be sauteed, grilled, steamed, fried..5 minutes per side. Here are some grandiose recipes from our partner, NHSeafood.com for all species of flounder, including our share this week, the yellowtail:http://www.nhseafood.com/recipes_flounder.htm

Volunteering with NHCS:

Lastly, in I would like to extend the opportunity to all of our Members to  help out with NH Community Seafood and its mission. As you know, we are a Cooperatively owned organization and rely on volunteer help to make things run smoothly and help us grow. Here are a few thing we could currently use some assistance with:

LABELING BAGS: This week, Friday at the Portsmouth Fishing Pier from 12-3pm OR, you could volunteer to take bags home and label them. My son and I did 350 bags the first week and it only took 2 episodes of "River Monsters" with Jeremy Wade!

HANGING FLYERS IN YOUR COMMUNITY: Starting next week, I will have some flashy flyers at your pick up location to take and hang up around your community. I did this in Concord one day before Session 1 started and the next day, had 12 new members sign up! Concord's membership has quadrupled since last year! I still believe in flyers, they work!

Please contact me at :andrea.csfish@gmail.com  or call or text me at 603-767-7209 if you can help with the bags this Friday!

I will have various volunteer opportunities available weekly and it's a great way to meet new people and get involved!

And don't forget, if you like social media, you can retweet our tweets on Twitter, like and share us on Facebook, invite your friends to our Facebook page and use the vast social media network available to us today to SPREAD THE WORD!

THANK YOU  for your continued support and patronage. It is with people like you that we can attribute our success.

ENJOY the delicious flatfish, the Yellowtail Flounder.

All the best, 

Andrea

 

 

 

 

 

 

 

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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 5/26/2015 3:21pm by Andrea Tomlinson.

 

 

Hello again CSF Members,

It's Week 2 and we are over 500 strong, with over 15 pick up locations in New Hampshire and northern Massachusetts. I apologize for the delay in sending out the newsletter this week, with the Holiday weekend, there were not a lot of boats fishing and I am just coming from our processor to inspect this week's catch of Acadian Redfish!

Our fisherman this week is Tim Daggett of the Anne Marie and we received some help from a sister boat, the Teresa Marie IIII.

Those of you who were members last year remember this delicious specimen! The Acadian Redfish, often times called Ocean Perch, may look like a tropical fish from the islands, but it is not! This member of the rockfish family is a deepwater (hence their large eyes), slow-growing, long-lived fish that spans a habitat in the Atlantic Ocean from Norway to Georges Bank. 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 lot of distinct flavor. You will receive your fillets with the 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. Redfish is low in saturated fat and can be substituted for haddock in any recipe. Try them in fish tacos, sauteed in butter with lemon and garlic or on the grill in tin foil. Here is a link to a number of great redfish recipes: http://www.cooks.com/rec/search/0,1-0,redfish,FF.html.

Now for some logistics:

SHARE SIZES:

You will notice this year we are labeling your shares with our fancy NHCS labels. They have our logo, the NH Fresh and Local logo, our website, they are great...the only thing they lack is the weight of the fish! To avoid what seems to have been an issue in the past and was unfortunately an issue our first week in Durham (sorry Durham folks!), we are now COLOR CODING the bags as follows: Pink dots-Quarter Shares (1/2lb), small rectangular bags, Yelllow dots-Half Shares(1lb), medium sized square bags,Green dots-Full Shares (2lbs), the biggest, gallon sized bags. PLEASE MAKE SURE YOU ARE TAKING THE CORRECT SHARE OUT OF THE COOLER and not leaving a lesser value share for other members who come later at your pick up!

PICK UP LOCATIONS:

To view all pick up times and locations, please go to this link:http://nhcommunityseafood.com/pick-up-locations Some changes to remember:

Nashua- As you know from last week, we have moved from the Unitarian Church to the Baptist Church on 121 Manchester, Street and pick ups there are from 4-6pm

Dracut, MA- Sorry about the confusion, we thought Farmer Dave's and Brox Farm Stand were one entity. You will continue to pick up at BROX FARM STAND until June 9, when you will start to pick up at the barn at the true Farmer Dave's, on Parker Road.

Exeter- We are not at the Farmer's Market this year. We are partnering with Brookford Farm at the residence of 9 Newfields Road  (aka Route 85)from 3-6pm.

Peterborough-For those of you who were there between 3-4pm on Friday, our Brookford Farm driver profusely apologizes. We will have to push the Peterborough pick up back to 4pm-8pm in order to ensure our partners with Broodford Farm can be there. Sorry for the inconvenience. If you did not receive your share, our gracious host, Sara has kept it in the freezer for you until this week. Thanks Sara!

And remember, please refer to your email from me from last week on HOW TO DO A HOLD OR CHANGE YOUR PICK UP LOCATION OR SHARE AMOUNT. You must do this the SATURDAY BEFORE the week you wish to make the change.

Our NH Day Boat Fleet is about to begin fishing often starting June 1. You will be seeing a lot in the news about the state of the fishery in New England. See our "News and Updates" Section on our website to keep up with all the latest news that NHCS is featured in. 

In addiition to being on an NHPR Panel two weeks ago with NHPR's host, Laura Knoy, we were also just voted by New Hampshire magazine as BEST Seafood Source OF NH 2015 .

And it's all because of you and your support for our NH Fishermen and Women who work hard to provide you with fresh, locally caught seafood from sea to plate.

Thanks for your continued support and enjoy the delicious Acadian Redfish!

Be well,

Andrea

Posted 5/18/2015 3:08pm by Andrea Tomlinson.

 

 

Hello NH Community Seafood CSF Members,

     It's that time again and NH Community Seafood is happy to announce our first week of CSF shares for Session 1! Thank you for joining our Cooperative and helping to support the NH fishing community, a group of hard working men and women that need our support this year more than ever! We have almost 500 members signed up for this Sessionn and 14 pick up locations in NH and one in Dracut, Mass to provide you with our fresh, locally caught fish from our NH fishing fleet. This Session is 6-weeks long and goes until June 28. We are going to run four 6-week Sessions this year, with a one week break in between Sessions. Please see our CSF schedule at http://www.nhcommunityseafood.com/csf-schedule for a listing of Session dates.

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

To start off our Season, we are offering the cousin to the cod, the delicious Atlantic Pollock. Being in the same family as cod, Atllantic Pollock are sometimes referred to as "Green cod". Atlantic Pollock differs from cod in that it has a greenish hue and darker flesh. It is 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. 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!

Our Fisherman this week is Jamie Hayward, Captain of the Heidi Elisabeth. Jamie, the son of a fisherman, has been fishing for 25 years. He is a gillnetter and lands his fish at the Portsmouth Commercial Fishing Pier. He is also a Board Member of NHCS. Thanks Jamie for providing our first fish of the season! This is Jamie and his boat.

Pollock is great in fish chowder, fabulous for fish tacos and works well with any blackened recipe. Substitute it in any recipe that calls for cod or haddock. Here is an idea from my chef friend, Glenn Smith: Pollock Meuniere (a type of sauce primarily for fish) Flour fillet and sear until golden brown. Flip and add a little white wine, squeezed lemon wedge and salt. Put in a baking dish in preheated oven at 400 degrees for 8-10 minutes. Remove fish to plate and add cold butter and parsley to the baking dish from the oven. Stir and pour this sauce over the fish. Yum!

Remember the golden rule for cooking any fish: 10 minutes per inch. This means for every inch in thickness of your fish, you cook it a total of 10 minutes for each inch. So, for a fillet one inch thick you will broil, bake, grill, saute, fry, roast..for 10 minutes, including the flip on the grill, in the oven or in the pan. So, 5 minutes per side on a one inch fillet. You can't lose using this method. Another golden rule is, it's all in the marinade! Try marinading your fish overnight and taste the difference! Use your favorite spices or fresh herbs from the garden with a little olive oil. Marinades and seasonings absorb best in cold temperatures, so overnight in the frig is the best way to go!

Your shares this year will be labelled with the type of fish and bagged according to size. Full shares (2lbs) will be in large gallon-sized ziploc bags, Half shares (1lb) will be in medium sized, square ziplocs and Quarter shares (1/2lb) will be in the smallest, rectangular shaped ziplocs in the cooler. Please be certain you are taking the correct amount according to the bag size.

We have a new feature on our Member Log-In called "HOLDS". If you are unable to pick up your share one week and would like to double up on the catch of the week the following week, please use this feature. You may also change your pick up location using this feature.

Thank you for joining our CSF and for your support. Please share your recipe ideas and how you liked your fish on our Facebook page. We are also on Twitter and Instagram.

Any questions or concerns, please feel free to email or call and enjoy your fish!

Be well,

Andrea Tomlinson

Manager, NHCS

andrea.csfish@gmail.com

603-767-7209

 

Posted 4/30/2015 12:03pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello Local Seafood Supporters,

We are two and a half weeks into sign ups for our Community Supported Fishery (CSF) and going strong! In case you didn't know, our CSF is like a CSA farm share, but with seafood. Instead of getting what is ripe from the farmer that week, you get what the fishermen are catching that week. Many of you who were members last year have not signed back up yet! We miss you and look forward to your continued patronage! Our first week of pick ups will start on the week of May 18. We have switched to 6-week long sessions this year and look forward to offering you fresh, local seafood from our NH Fishing Fleet.

Your support this year is more important than ever! The fleet numbers are reducing due to stricter limitations on inshore groundfish. Those fishermen left fishing need our community support!.  Our fleet is one of the last true day boat fisheries left in New England.  Up until now, 98% of the day boat  fish landed in NH was immediately shipped out of state to co-mingle with lesser quality fish and sold on the global auctions at poor prices back to the boat. With our Community Supported Fishery (CSF) we offer our local fishermen a higher price than they would receive from the big buyers and then distribute it directly to you, the consumer.

 If you have already signed up, THANK YOU! And please, tell a friend, family member or co-worker about us. Sign ups are done through our website at www.nhcommunityseafood.com. Just go to the link "Sign up for our CSF" at www.nhcommunityseafood.com/members.

 

For Session 1, May 18-June 28, the prices for shares are as follows:

For six weeks of fresh local fish:

Full Shares, 2lb/week at $160

Half Shares, 1lb/week at $80

Quarter Shares, 1/2lb/week at $40

Paying for your share is easy. You can pay on our website when you check out with a credit or debit card using Paypal or you can print out your invoice and send us a check.

We have also added a new pick up location on the Barrington/Lee town line at Brasen Hill Farm (formerly Warren Farm) off Route 4! So if you are in that neck of the woods, you can now pick up there on Thursdays.  We also have 14 other locations all around the state and one in Massachusetts, all listed on our website

We look forward to you joining our community and joining together to help and support our NH Fishing Community and heritage.

All the best,

Andrea Tomlinson

 

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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 12/1/2014 4:34pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 8, Season 3

Ahoy CSF Members.

Hard to believe, but we are entering our last and final week of the season.  Back by popular demand, we will have Acadian Redfish for all CSF members this week.  By now most of you are familiar with this tasty little fish, but for those of you who are not, I will share a bit of information with you about the fish.

Redfish is a much smaller fish than many of our other groundfish we offer and therefore yields smaller fillets. You will find that the skin will be left on your fish this week, but it will be scaled. The skin itself is actually an orange red, hence the name Redfish. Our processors do their best to pick-out all bones, but please be cautious of any little ones that may have been overlooked.   

 

This is one of our most excellent taco fish, so if you're looking to have a fiesta, this is your fish. When cooking Redfish, I like to dredge the fish in a spicy panko coating and then pan fry the small fillets, and layer them in a taco with an aioli and summer slaw. It's also a great recipe for those of you who are a bit more adventurous and like to do a Thai sort of dish with coconut milk and maybe some lemon grass.  I recently breaded redfish fillets in a panko, coconut, red pepper mix and baked them for 15 minutes.  Absolutely delicious.  Get creative. There is no wrong way when it comes to fish this fresh.   

 

I would also like to recommend giving ceviche a try. It's relatively simple to make if you have some citrus on hand and some patience.  The only thing that might make preparation a bit tricky would be removing the skin from the fillets.  If you've got the time though, and have yet to give ceviche a go, I suggest trying this recipe.  The key to ceviche is knowing you have a quality fillet...

Fresh Ceviche:  Coarsely chop your fillets into small pieces and place in a bowl.  Squeeze the juice of limes or lemons into the bowl with your fish until your fish is completely covered and soaking in the juice of the citrus.  Throw in a dash of salt.  Gently stir and then cover the bowl and refrigerate.  You want to let the fish sit for a minimum of 3 hours, but it can sit for longer no problem if need be.  Notice the fish has turned an opaque white, and has become "cooked" by the citrus.  Drain of the excess liquid. Next squeeze in some fresh citrus for flavoring.  Now for the fun part; get creative.  Your fish is ready to eat, you just need to flavor your dish.  There are no right or wrong answers when mixing a ceviche.  My favorite things to add are chopped red onion, a jalapeño, cilantro, maybe some chili powder and paprika, and try adding some fresh fruit or produce, whatever may be in season.  (The picture below is from one I made during Strawberry season this past June, hence the strawberries.)  Season with salt and pepper.  Serve up with some baguette or tostinis or as side to a salad and ENJOY!  

 

We hope everyone had a wonderful holiday with friends and family this past week.  And that everyone was able to stay safe during the storm.  Sorry for those of you who may have had difficulty picking up last week due to the storm, or who may have missed pick-up all together.  It's hard to believe that any of our fishermen even went out in such crazy weather.  Luckily they all made it to shore safe.  Thanks for thinking of them.  

For those of you who had put vacation holds on your shares this past week, we will have double shares for you this last week.  For any of our other members that we still may owe a share to from a missed week, like several of our Peterborough members, please email me this week.  We'd like to get everyone their missed shares this final week.  If you are not caught up by the end of this week, you will need to contact us so we can make alternative plans.  

 

Also, as it turns out, we still have several members who have not paid for this final season.  If that is you, please send us an email so we can get you squared away.

 

Looking ahead, for those of you who are dreading the close of our second year of NH's fresh catch, there will be other options until next time.  A good place to start is to download Amanda Park's phone app designed in partnership with NH Sea Grant.  It's called Local Fish Finder and has all the information you'll need to help you locate the freshest fish our Granite State has to offer.  You can search for it at Google Play.  Also, NHCS is hoping to have a table at the Exeter and Rollinsford Farmers' Market this Winter.  Please stop by and say hello.  

As for next year, we hope to have you all back for another successful year.  Grow with us.  Help us sustain the growth of our states only Community Supported Fishery.  In the past year alone we went from only 200 CSF members to over 600 strong plus our growing Restaurant Supported Fishery with over 10 participating restaurants.  We have all of you to thank for that.  Our fishermen have not had such overwhelming support in a long time.  Thank you for helping us spread the word about our Secoast Fishing Community and being the voice for our NH Fishermen.  And in the meantime think good thoughts for our guys.  They are facing some severe drastic cuts in their fishing quota in the months to come, and it's going to take something just short of a miracle to sustain our industry.  

 

That being said, during the offseason, do your part.  Follow along with what is happening with our local fishermen.  Read the articles in the news, follow the online podcasts, ask questions, inform others, share what you know, and research what you don't.  Seacoast Fisheries Roundtable, is an informative podcast hosted by UNH Professor and Fisheries Extension Specialist at NH Sea Grant, Erik Chapman; a great place to start.  That is just one example.

Check out NH Seafood's page often, support F/V Rimrack off the boat scallops when possible, and give lobsterman F/V Vivian Mae's page a like.  Buy fish at your local market such as Seaport Fish or stop by Yankee Fish Cooperative and check out what they have to offer.  Show your support & be an advocate!

   


 
 
And maybe most importantly...Read your Fishues!
 
Thanks for a great season everyone! Couldn't have done it without you.  We appreciate the continued support.  Enjoy your last week of fish and stay in touch.
 
Until next time,
Cheers!
 
Sarah
 


-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 11/24/2014 7:07pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Ahoy CSF Members.  

This week we will have Monkfish Tail for CSF members.  

Monkfish is a unique, slightly scary looking, deep-water angular fish of which the tail meat is harvested and the hollow heads are sold for bait to other fisheries.

 

 

For those of you unfamiliar with monkfish, it is one of our more unique fish due to the texture of the tail meat and has been growing in popularity throughout the local food scene. It is often referred to as poor man's lobster and has a texture similar to that of a scallop. It is a meatier fish and therefore holds up a lot better when cooking on the stove top or the grill. Many people like to pair it with bacon when grilling or baking. My favorite way to cook it is to pan fry it in butter and then finish it in the oven. Enjoy it with some delicious sides or have it over a salad.  A good trick is to start it in a cast iron skillet on the stove top and then you can throw the skillet either directly in the oven or on top the grill and preserve all those flavorful juices.  

If you're feeling unsure of how to cook your monkfish, I would consider treating it like a scallop. There are also lots of suggestions online.  A lot of chefs who work with monkfish mention taking a knife and removing the thin film that can sometimes coat the tail meat which allows it to cook more evenly, however this is not a necessity. For some alternative recipe ideas, feel free to check out our recipe page. Or try making a delicious stew for the holidays like one of our RSF restaurants, Book & Bar of Portsmouth did earlier this Summer.  Share your recipes and ideas with us on our Facebook page.  

Many of you have emailed me with your vacation holds for Thanksgiving week.  I have replied to the requests I have received thus far.  If you are not planning on picking up your share this week and have yet to send us an email, please do so soon.  For those of you who will not be picking up this week, we will have a double share for you next week, the last week of the season.  
 
Just so we are all on the same page, the Thanksgiving week schedule will go as follows, with Thursday pick-ups happening on Wednesday:
 
Tuesday: Normal schedule for Rollinsford, Dracut, and Nashua
Wednesday: Laconia (Normal Time), Canterbury (3-6), Manchester (3-6), Concord (12:30-2:30), Exeter (3-6), Warner
Friday: Normal Schedule for Peterborough, Durham, Dover, and Portsmouth
 
Please feel free to send us an email if you have any additional questions.  
 
                
This week's monkfish comes from fishermen Tim Daggett and his fishing vessel, Jennifer K landed in Portland, Maine.  Many of you are unfamiliar with this fisherman, because we have not sourced from him in the past, which leads me to my next topic of conversation.  As many of you may have heard, the National Marine Fisheries Service has effectively closed the Gulf of Maine to fishing until May.  This means that the fish this week and the next will be from our few boats who fish far enough offshore to avoid the management measures, fisherman such as Tim Daggett. As such, these closures will impact what we are able to offer for the rest of the season as well as throughout the winter at markets.
 
Needless to say it's been a rough season for our fishermen, and they are not in the best of spirits.  We are hoping things will improve by next May, that stocks will have rebuilt and that our NH fishermen may be able to continue to fish once again. We will be sure to keep you posted along the way.  May your thoughts go out to our guys.  
 
 
For those of you who are interested in learning more about what's going on within our local industry, please check out this informative podcast hosted by UNH Professor and Fisheries Extension Specialist at NH Sea Grant, Erik Chapman, Seacoast Fisheries Roundtable.  Check back weekly for the latest post.  I highly recommend taking a listen if you have the time.  
 
That may be all I have for this week.  Please enjoy your second to last week of fish for this last season of the year.  It has been great having all of you join us thus far.  Have a wonderful Thanksgiving with friends and family.
 
Cheers!
Sarah

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 11/20/2014 2:01pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Hi Everyone.

I just wanted to take the time to write and fill everyone in on our Thanksgiving week schedule next week.  Pick-ups will continue as scheduled, with the exception of Thursday pick-ups which will take place on Wednesday instead of Thursday during the same time frame.  

 

That means Tuesday, Wednesday, and Friday deliveries will be completely normal.  However Exeter, Warner, Concord, Manchester, Canterbury, and Laconia will all take place on Wednesday at the normal time.  If there is any confusion about when you are supposed to be picking up please email us.  

If you are unable to pick up at all next week, please email us about a vacation hold if you have not done so already.  There are only 2 weeks remaining of this season, Thanksgiving week and the first week of December.  If you are unable to pick-up next week we will be sure to get you a double share the last week, Week 8 to get you all caught up. As you know this will be the last season of the year until next Summer.  

In other news, I am afraid we are going to have to cancel this year's Trout orders.  There was not a high enough demand this season for the aquaculture program to justify offering part of the trout harvest to us this year.  Hopefully we will be able to offer trout another season.  Sorry to disappoint.  My apologies. I hate to be the bearer of bad news.

 

Thank you all for making this third and final season of the year a great one.  

We hope you have a wonderful holiday week with friends and family.

Cheers!

Sarah 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 11/10/2014 8:40pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

------

Week 5, Season 3

Ahoy CSF Members! 

This week we will have White Hake for all CSF members. For those of you who have not had hake before, it is a locally abundant species that has been growing in popularity. If you're a haddock lover, you are soon to also be a lover of white hake. It's a delicious white flakey fish that can be prepared any number of ways, although similar to haddock and cod, baked is often best and simplest way to enjoy a delicious fish fresh from the ocean just hours before.

Try out this recipe as suggested by NH Sea Grant and NHCS volunteer Amanda Parks.  Sometimes simple is best.

 

 

Don't forget to share your own delicious creations on our Facebook page or via Twitter @NHCommunityFish.  Or maybe you yourself are in search of some inspiration; our Facebook page may be a good place to look, and of course the internet is always a great source for new recipe ideas.  

 

Our Fisherman of the week this week is Geordie King.  Thank you Geordie for the delicious fish.  

Just a reminder, that Manchester will continue to be from 4-6 at the Brookside Church, Dracut pick-up will continue to be at the Brox Farm Stand on Broadway, and Nashua pick-up will be at the Unitarian Church on Lowell Street for the remainder of the season. Also the time shift for the Concord pick-up will remain the same; it will be from 12:30-2:30 for now on, and our volunteer Spencer will be there to help hand out the shares.    

Exeter members will continue to pick up at 9 Newfields Road just under a mile from the previous farmers market location.  It is a private residence where Brookford Farm distributes their CSA shares, and they also will be handing out our fish shares for us.  Please be respectful when to our hosts property when picking up.

 

 

 

 

This week we will begin taking orders for our UNH’s open-water, farm-raised Steelhead Trout to be delivered with your fish share the weeks 7 & 8 of this season. You can pick either one or both weeks depending on what you would like to do.  They are grown under the pier in Newcastle by the coastguard station where UNH has one of their marine labs.  Many of you had the opportunity to taste them last year, and I recall lots of high praises. The trout yield a delicious, pink fillet comparably to that of Salmon.  We will be offering them for $18 a pound filleted, or ~4 pound whole fish for $32, while they are still available.

Please send us an email if you are interested in reserving trout for the last 2 weeks of the season.  Include how much, fillet or whole, which week and your last name please when emailing your orders.  I will be sure to send out a newsletter with the orders I have received prior to deliveries.  

That being said, Thanksgiving week, pick-ups will continue as usual with the exception of Thursday, Thanksgiving day.  We will be moving that pick-up to another day that week.  We will have the Thanksgiving week schedule for you Monday, in next week's newsletter.  If you are unable to pick-up that week, please email me your vacation holds.  

 

In other news if you haven't visited the Ocenarium at Hampton Beach just yet, you should.  David Goethel's wife, Ellen, a marine biologist, is also very involved has founded Hampton Beach's only Oceanarium.  If you're looking for something fun and interactive to do with the kids this weekend, I would suggest making the trip.  It's right on Ocean Boulevard in Hampton.  Feel free to check out her website here.  I've take my younger brothers in the past, and they got a real kick out of it.  

 

Well thanks for reading. I think that may be all I've got to say for this week.  We hope everyone enjoys their White Hake this week.  

 

Cheers!

Sarah

 

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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