NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 9/12/2016 4:36pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

-----

Welcome to Week 4 of our Fall Session from Community Supported Fishery. I am just coming from the Yankee Fisherman's Cooperative, where some of our fish is landed. I was speaking to a group of young Ocean Conservationists from around the world visiting our state sponsored by the World Affairs Council of NH. They were fascinated by our organization and what we are doing! They even got to see some for our Catch of the Week get landed!

Monkfish is the plentiful fish this season with lots of quota and since that's what our fishermen are catching, that's what we are serving up again this week!  

Monkfish, Lophius americanus was formerly caught as by-catch in otter trawls and gillnets, monkfish have quickly become one of the world's most popular fish. In the west, usually just the tail meat is eaten, but  there is a large market for whole monkfish in Asian countries. Also known as "Poor Man's Lobster", monkfish tail meat has both the consistency and distinct taste of this famous crustacean. If you like lobster, you'll love monkfish! And if you don't like lobster, the firm, white fillet when cooked also tastes like a sweetened fish. The flesh is distinct and a purplish-brownish color when raw and turns white once cooked. 

 

Not at all attractive on the outside, monkfish should not be judged by their outward appearance! They are  brownish color mottled with white spots on top and white on the underbelly. Their habitat spans from the Grand Banks and northern Gulf of St. Lawrence along the Atlantic shoreline south to Cape Hatteras, NC. Monkfish are voracious predators. They lurk on the sandy, muddy bottom and lure their prey with the spiny extension on their head. This "lure" attracts the prey, like bait on fishing line, bringing the victim close in for the lunge of the monkfish. The unusually broad mouth , adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth.

Cook monkfish as you would any other fish, and remember the cardinal rule, 10 minutes an inch! The monkfish tails are wide and thick, because they are the tail meat. Marinating the tails and seasoning before cooking adds to the flavor. Baked, sauteed, broiled, roasted or grilled, these tails are fantastic!

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


Baked Monkfish Roman Style (Courtesy of cookingfrombooks.com)
 
Our catch this week is a cooperative effort from at least three of our NH Fishermen: Ricky Anderson of the F/V Bridget Leigh. Tommy Lyons of the F/V Marion J and Jamie Hayward of the F/V Heidi & Elisabeth.  Thanks to all our fishermen and their crew for this week's effort!
 
 
 
 
 
 
Ricky Anderson is back fishing on the F/V Bridget Leigh
 
 
 
Tommy Lyons of the F/V Marion J and me
 
 
Jamie Hayward of the F/V Heidi & Elisabeth
 
I would also like to thank all the hard working people behind the scenes that make your weekly fish share possible. From the dock hands at Yankee Fisherman's Cooperative, to our dedicated fish broker in Portsmouth, to the fish cutters at our processor, Tri-State Seafoods, it takes a group of dedicated people to make this happen each week!
 
 

Additional Fish Orders and Lobster Ravioli Add-ons:

 

 Monkfish seasoned with spring herbs on grill

If you love Monkfish or just need some extra fish this week, we are once again this Session offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week!

Additional fish will come in 1lb and 2lb packages, with a discounted rate if you order 4lbs or more! 

 

LOBSTER RAVIOLI AVAILABLE EVERY WEEK, ORDER HERE!

 

Lobster Ravioli Add ons Available Weekly from Portsmouth Lobster Company!

 

The Lobster Ravioli will be labelled with your name on the bag and placed on top of the coolers to be picked up with your fish share!

Restaurant Supported Fishery (RSF):

We have partnered with Three Rivers Farmers Alliance to bring our fresh and local fish to many NH restaurants. Please support them by choosing to dine their first! 

Welcome to our newest member in Exeter, Otis, with Chef Lee Frank at the helm!

  •  Anneke JansKittery, ME
  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Otis, Exeter, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 


We have been all over this month promoting NH Community Seafood.  We were represented on the Gundalow sailboat in Portsmouth this past month as part of their Ocean Conservation speaker series, at Red River Theatre in Concord last week through the NH Nature Conservancy and today, we spread the word to young ocean Ambassadors about the great work we are doing to help preserve our NH Fishing heritage!

None of this would happen without you, our dedicated customer! Thank you for helping to make a difference, one pound at a time!

Enjoy the Monkfish and it's versatility!

All the best,

Andrea

 

 

 

 
 
 
 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/5/2016 11:46am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

 

Happy Labor Day and Welcome to Week 3 of our Fall Session. We are working with just 6 NH Fishermen to bring you the freshest, local fish available in NH!  Our Community Supported Fishery (CSF)is the link between the boat and your plate!

This week we are able to bring you the old favorite of New England seafood lovers, the Atlantic Cod, Gadus morhua. 

Cod became regionally popular as early as the 1600's here in New England. However, over the past hundred years, there has been an international demand for all forms of cod, including the age old "salted cod", which keeps for up to a year and is used widely all over the world in a variety of cuisines. With this increased demand in cod and an ever increasing world population, came a severely overfished and poorly regulated fishery. Additionally, is has been proven that many cod stocks are migrating further north due to the rapid rise in temperature of the Gulf of Maine over the past two decades.

For these reasons, since the year 2000, cod stocks in some areas of the Gulf of Maine have been on a 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 6 active boats, throughout the entire Seacoast!

Most of the cod you see for sale in your local grocery store 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.

Cod is great cooked any way: baked, broiled, sautéed, grilled or steamed. It's also very popular in New England Fish Chowder. Remember the cardinal rule for cooking any fish; 10 minutes per inch of fillet thickness, any way you cook it. Here are some great recipe ideas for cod, including some New England favorites: www.pinterest.com/explore/cod-recipes/

      (Courtesy of Pinterest)                            

 Baked Cod Fillets on White Bean and Cherry Tomato Stew

 

Our Fisherman for this week is veteran seafarer and NHCS Board Member, Jamie Hayward of the F/V Heidi Elisabeth. Jamie has been catching a lot of fish for us this year and lands fish at the Portsmouth Fishing Pier. Thanks to Jamie and his crew for bringing us this local treat this week!

 Captain Jamie Hayward on the F/V Heidi Elisabeth

 

 

Additional Fish Orders and Add-ons:

Do you love Cod and want some more for this week?

If you would like additional fish along with your weekly share, take advantage of our Additional Fish Orders, which must be made by 9pm tonight. The same goes for our Lobster Ravioli Add-OnsAdditional fish will come in 1lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

 

 ORDER LOBSTER RAVIOLI FOR THIS WEEK TO PICK UP WITH YOUR SHARE!

 

Lobster Ravioli Add ons and Additional Fish available to order online until 9pm tonight! 
 
 
Attention New Members! HOLDS AND DOUBLES POLICY: Please remember to do this on our website and select both the week you wish to hold AND the week you wish to double, here's how..

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. This must be done SUNDAY BEFORE the week you wish to hold!

LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 
 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

 
FRESH LIVE OYSTERS AVAILABLE AS AN ADD-ONS..coming soon in September!
 
 

 

 Oyster Add ons will be available in September for Members Only! $16/dozen, fresh out of the Great Bay in NH, from Virgin Oyster Company!
 
 
This is an abridged newsletter today, due to the Holiday.
 
Enjoy the last few days of summer and the Cod!
 
All the best,
Andrea
 
 -------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/29/2016 4:41pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

 

It's Week 2 of our Fall Session. Welcome to all our new Members, we have several new members joining daily. As a  Member of  NH Community Seafood's Community Supported Fishery, NH's only CSF, you are receiving the freshest, local NH fish right off the boat to your table!

We offer an ongoing enrollment in our CSF at a prorated cost, so you can tell others who you know would value our fresh seafood about us and they can still join!

We have also added a new pick up location in Litchfield, at Normanton Farms new farm store, home of Steve Normanton's Grass-fed Beef. Welcome to all our new members in Litchfield and the surrounding area! Thank you for your interest in local seafood!

And more great news! The Marine Stewardship Council (MSC), one of the oldest and most recognized sustainable seafood licensing agencies, just approved New England wild caught Haddock, Pollock and Acadian redfish as sustainably caught seafood. Those involved with the study claim this "allows consumers to buy New England redfish, haddock and pollock with the confidence that the fisheries will continue to be operated and managed in a sustainable manner".

We are proud to offer one of these sustainably certified fish for this week,the Atlantic Pollock, Pollachius virens.

 

Pollock is quickly becoming the new signature New England fish, tasting much like cod and haddock and very abundant. Check out the article which appeared on our Facebook page:http://www.concordmonitor.com/Misunderstood-pollock-a-key-to-New-England-seafood-s-future-2011708.

 

Atlantic Pollock is related to cod and haddock and sometimes referred to as "Green cod".  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
 
 

 

 

 

Pollock fillet baked with rosemary and lemon (Courtesy of Pinterest)

 

 

Thanks to the crew of the F/V Heidi Elisabeth, captained by NHCS Board Member, Jamie Hayward, out of Portsmouth, NH for our sustainable Pollock! 

Captain Jamie Hayward on the F/V Heidi Elisabeth

 

Also providing us with the sustainable pollock this week is the F/V Angela Michelle, owned by NH Fisherman, Fanel Dobre.

 
The F/V Angela Michelle caught a large amount of our Pollock this week
 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

 


Pollock fillets-Additional Fish this week

If you love Pollock or just need some extra fish this week, we are once again this Session offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week!

Additional fish will come in 1lb and 2lb packages, with a discounted rate if you order 4lbs or more! 

 
LOBSTER RAVIOLI ADD ONS AVAILABLE FOR THIS SESSION:

Lobster Ravioli Add ons Available Weekly from Portsmouth Lobster Company!

 

The Lobster Ravioli will be labelled with your name on the bag and placed on top of the coolers to be picked up with your fish share!

Additional fish will come in 1lb and 2lb packages, with a discounted rate if you order 4lbs or over! 

 

 
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 
 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

 
FRESH LIVE OYSTERS AVAILABLE AS AN ADD-ONS..coming soon in September!
 
 

 

 Oyster Add ons will be available in September for Members Only! $16/dozen, fresh out of the Great Bay in NH, from Virgin Oyster Company!
 
Our Restaurant Supported Fishery (RSF):
 

We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member and support eating local fish! 

  •  Anneke JansKittery, ME
  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement,  Dover, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

Thanks to Erin Norton, Manager of Three Rivers Farmer's Alliance for all the support and collaboration!

Finally, if you are looking for something to do in the Concord area on Wednesday, August 31, check this out:

The Future of Nature Film Series Presents: "Of The Sea"

August 31, 2016
6:30pm = film
8:00pm = talk

Red River Theatres
11 South Main Street
Concord, NH 03301 | Show Directions

 
Of the Sea Poster (half)

Purchase tickets online!

Join The Nature Conservancy and Red River Theatres for the New Hampshire premiere of OF THE SEA, the first film in the Future of Nature Film Series. A three-part event, the series--made possible with support from Harvest Capital and Orr & Reno--will feature films that dive deeply into the environmental issues that affect our backyard, our planet and our way life.

Today, fishing is a rare and challenging way of life. Few fishing families remain, due to complex regulations, high cost and competition with cheap farmed and imported seafood. OF THE SEA is a feature documentary that tells the story of five California fishermen and shows how our seafood choices can influence ocean sustainability. We'll follow the film with a talk with local experts about how the themes in OF THE SEA touch down in the Gulf of Maine.

6:30pm = film begins in the Stonyfield Culture Center at Red River Theatres (90 minutes)

8:00pm = panel discussion (30-45 minutes)

Each ticket in the Future of Nature series is $5 and are available at the door or online. Purchase tickets online.

Panelists:

Erik Chapman, Acting Director/Fisheries and Aquaculture Program Leader at UNH Sea Grant
Erika Feller, North American Fisheries Director for The Nature Conservancy
Andrea Tomlinson, General Manager of New Hampshire Community Seafood
 

The Future of Nature Film Series is made possible with support from Harvest Capital and Orr & Reno. Please join us for the entire series:

"Of The Sea" - August 31, 2016
"Racing Extinction" - September 28, 2016
"Return of the River" - October 26, 2016

LouisCabotThumb_EA.jpg

 

Thank you for joining our CSF, helping our NH Fishing Industry one pound at a time! We are the link between the boat and your plate! Thanks for your support!

Enjoy the delicious Pollock,

Andrea

-------

 
 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/22/2016 4:03pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Dear %%user-name%% ,

 Welcome to the Fall Session of NH Community Seafood's Community Supported Fishery. NH's only CSF, serving fresh, local NH fish right off the boat to your table!

Welcome to all our New members and welcome back to our Annual members and Returning Members!  We are supporting the NH Fishing Industry by purchasing local, sometimes formerly "under utilized" fish from our remaining NH Fishermen.  This is exposing different types of regional fish to our consumer, broadening your pallet and supporting our local fishing industry and economy!  

Thank you for your support! If you know anyone else interested in our program, there is still time to sign up, on a pro rated basis!

We have also added a new pick up location in Litchfield, at Normanton Farms new farm store, home of Steve Normanton's Grass-fed Beef. Welcome to all our new members in Litchfield and the surrounding area! Thank you for your interest in local seafood!

Our fish for Week 1 of the Fall Session will be the increasingly popular Monkfish, Lophius americanus.

Formerly caught as by-catch in otter trawls and gillnets, monkfish have quickly become one of the world's most popular fish. In the west, usually just the tail meat is eaten, but  there is a large market for whole monkfish in Asian countries. Also known as "Poor Man's Lobster", monkfish tail meat has both the consistency and distinct taste of this famous crustacean. If you like lobster, you'll love monkfish! And if you don't like lobster, the firm, white fillet when cooked also tastes like a sweetened fish. The flesh is distinct and a purplish-brownish color when raw and turns white once cooked. 

 

Not at all attractive on the outside, monkfish should not be judged by their outward appearance! They are  brownish color mottled with white spots on top and white on the underbelly. Their habitat spans from the Grand Banks and northern Gulf of St. Lawrence along the Atlantic shoreline south to Cape Hatteras, NC. Monkfish are voracious predators. They lurk on the sandy, muddy bottom and lure their prey with the spiny extension on their head. This "lure" attracts the prey, like bait on fishing line, bringing the victim close in for the lunge of the monkfish. The unusually broad mouth , adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth.

Cook monkfish as you would any other fish, and remember the cardinal rule, 10 minutes an inch! The monkfish "fillets" are wide and thick, because they are the tail meat. Marinating the tails and seasoning before cooking adds to the flavor. Baked, sauteed, broiled, roasted or grilled, these tails are fantastic!

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

Roasted monkfish with crushed potatoes, olive oil and watercress (Courtesy of The Telegraph)
 

Thanks to the crew of the F/V Heidi Elisabeth, captained by NHCS Board Member, Jamie Hayward, out of Portsmouth, NH for the Monkfish! 

Captain Jamie Hayward on the F/V Heidi Elisabeth

 

Also helping out with the Monkfish this week is Captain Jayson Driscoll of the F/V Sweet Misery, out of Rye, NH.


Captain Jay Driscoll (far right) and former crew on the F/V Sweet Misery

 

Additional Fish Orders and Lobster Ravioli Add-ons:

 

 Monkfish seasoned with spring herbs on grill

If you love Monkfish or just need some extra fish this week, we are once again this Session offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week!

Additional fish will come in 1lb and 2lb packages, with a discounted rate if you order 4lbs or more! 

 

Lobster Ravioli Add ons Available Weekly from Portsmouth Lobster Company!

 

The Lobster Ravioli will be labelled with your name on the bag and placed on top of the coolers to be picked up with your fish share!

Additional fish will come in 1lb and 2lb packages, with a discounted rate if you order 4lbs or over! 

 

 
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 
 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

 
FRESH LIVE OYSTERS AVAILABLE AS AN ADD-ONS..coming soon in September!
 
 

 

 Oyster Add ons will be available in September for Members Only! $16/dozen, fresh out of the Great Bay in NH, from Virgin Oyster Company!
 
Our Restaurant Supported Fishery (RSF):
 

We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member and support eating local fish! 

  •  Anneke JansKittery, ME
  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Cure, Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

Thanks to Erin Norton, Manager of Three Rivers Farmer's Alliance for all the support and collaboration!

Finally, if you are looking for something to do in the Concord area on Wednesday, August 31, check this out:

The Future of Nature Film Series Presents: "Of The Sea"

August 31, 2016
6:30pm = film
8:00pm = talk

Red River Theatres
11 South Main Street
Concord, NH 03301 | Show Directions

 
Of the Sea Poster (half)

Purchase tickets online!

Join The Nature Conservancy and Red River Theatres for the New Hampshire premiere of OF THE SEA, the first film in the Future of Nature Film Series. A three-part event, the series--made possible with support from Harvest Capital and Orr & Reno--will feature films that dive deeply into the environmental issues that affect our backyard, our planet and our way life.

Today, fishing is a rare and challenging way of life. Few fishing families remain, due to complex regulations, high cost and competition with cheap farmed and imported seafood. OF THE SEA is a feature documentary that tells the story of five California fishermen and shows how our seafood choices can influence ocean sustainability. We'll follow the film with a talk with local experts about how the themes in OF THE SEA touch down in the Gulf of Maine.

6:30pm = film begins in the Stonyfield Culture Center at Red River Theatres (90 minutes)

8:00pm = panel discussion (30-45 minutes)

Each ticket in the Future of Nature series is $5 and are available at the door or online. Purchase tickets online.

Panelists:

Erik Chapman, Acting Director/Fisheries and Aquaculture Program Leader at UNH Sea Grant
Erika Feller, North American Fisheries Director for The Nature Conservancy
Andrea Tomlinson, General Manager of New Hampshire Community Seafood
 

The Future of Nature Film Series is made possible with support from Harvest Capital and Orr & Reno. Please join us for the entire series:

"Of The Sea" - August 31, 2016
"Racing Extinction" - September 28, 2016
"Return of the River" - October 26, 2016

LouisCabotThumb_EA.jpg

 

Thank you for joining our CSF, helping our NH Fishing Industry one pound at a time! Tell your friends, coworkers and family about us! We love new members and have the freshest fish around!

 

Enjoy the delicious Monkfish,

Andrea

-------

 
 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/8/2016 3:18pm by Andrea Tomlinson.
 

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------



We are in our final week of our Spring/Summer Session! We hope you have enjoyed the wide variety of local fish we have provided to you for this session! We have sampled many of NH's available "groundfish" directly from our local waters! 

Annual Members, remember we take a one week break next week, from August 15-19.

Thank you for your support and for your willingness to try new things while supporting the few remaining fishermen left in NH. We currently are down to just six Fishermen fishing throughout the entire state!

We would like to continue to provide you with our local delights, to do so, you must "update" your Membership and join our Fall Session

If you would like to continue receiving our fresh, local fish, while supporting our struggling Fishing Community, we have an entire new session, Fall Session starting August 22. Available in both 8-week (Aug 22-Oct14) and 15-week (Aug 22-Dec 2) Memberships. Sign up here for Fall Session!

For our final week of this session, we are once again offering the popular and delicious Atlantic Pollock, Pollachius virens.

Pollock is quickly becoming the new signature New England fish, tasting much like cod and haddock and very abundant. Check out the article which appeared on our Facebook page:http://www.concordmonitor.com/Misunderstood-pollock-a-key-to-New-England-seafood-s-future-2011708.

Atlantic Pollock is related to cod and haddock and sometimes referred to as "Green cod".  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/.
 
 
 
 
 
Pollock fillet baked with rosemary and lemon (Courtesy of Pinterest)
 
Our Fisherman this week is once again NH Fisherman and owner of the F/V Angela Michelle and the F/V Jennifer K, Fanel Dobre. Thanks to the Captains and Crew of these two fishing boats for our Pollock this week!
 

 F/V Angela Michelle pictured above and the F/V Jennifer K provided our Atlantic Pollock this week

 

OYSTER ADD-ONS STILL AVAILABLE! Order by 9pm tonight!

(Tuesday deliveries not available)

Order your oyster Add-ons by 9pm tonight, we have more inventory! 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

STOCK UP ON FISH!

If you love Pollock or just need some extra fish this week, we are offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons.  Additional fish will come in 1lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

Lobster Ravioli Add ons and Additional Pollock available to order online until 9pm tonight!
 
 
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 

 

 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen! Lobsters are currently $4.99/lb off the boat.

 

 

  

Our Restaurant Supported Fishery (RSF) is growing by the week! We have teamed up with Three Rivers Farmer's Alliance to help market our fish to chefs around the Seacoast and beyond. Please support these fine establishments that are currently serving our fish on a weekly basis:
  • Anneke JansKittery, ME
  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Isle of Shoals Marine Lab, Atlantic Ocean, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Portsmouth, NH
  • Cure, Portsmouth, NH
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, Me

 

Thank you for participating in our Spring/Summer Session! It has been a joy to deliver fish right off the boat to your kitchen!

Continue to support our local NH Fishing Industry by signing up for our Fall Session

Hope to see you in a couple of weeks!

All the best,

Andrea

 

-------

                                        

nhcommunityseafood@gmail.com

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/5/2016 2:32pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

 

Please put in your order by this SUNDAY, AUGUST 7 for delivery next week!

Members Only Oyster Add-on Available for Week 15! 

August 8-12, order by this Sunday!

 

Fresh grown NH Oysters as our Members Only Add on Available next week!

Brian Gennaco, owner of Virgin Oyster Company will supply us with his NH grown oysters once again this year. Brian raises the oysters from spat (baby oysters) in Little Bay along with several other oyster farmers.

These are the "Sweet Petites" offered by Virgin Oyster and they are approximately 3" in length and will be $16/dozen.  Oysters come in the shell and will need to be shucked.

Just sign up here through our Member Login and pay with your credit or debit card using our Paypal system. You do not need a Paypal account to pay!  

Sign ups are now available for this NH delight!

Enjoy!

 

Andrea





-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/1/2016 2:07pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

---

Just two weeks left of our Spring//Summer Session folks! We are in Week 14 of our 15-week Session and Week 7 for our 8-week Summer Session. Next week will be our final week of this Session.

We break for a week from August 15-19, then our Fall Session begins August 22!

Update your 2016 Membership here for our Fall Session, with both 8-week and 15-week options!

This week's Catch of the Week is White Hake, Urophycis tenuis, 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. 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.

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/

 

Hake with Crisp Sweet Garlic and Olive Oil (Courtesy of Pinterest)

Our Fisherman this week for the majority of our shares is NH Sector fisherman, Fanel Dobre, owner of  the F/V Angela Michelle.  We are hoping to get the remainder of our hake locally from one of our NH Fishermen or our guest boat friends in Portland! 

 
F/V Angela Michelle tied up at the Portland, Me docks

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love hake or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week! Additional fish will come in 1lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

Lobster Ravioli Add ons  and Additional Hake Add On available to order online until 9pm tonight!

 

OYSTER ADD-ONS NOW AVAILABLE

 

Fresh, NH Oysters for Sale! Members Only Add-On!

 

Add on a Dozen fresh oysters to your fish share next week and support our local Oyster Growers at Virgin Oyster Company! One dozen oysters for just $16.00 per dozen. Order here for next Week, 15 delivery with your fish share!

 

 

 

LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 
 

 

 

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen! Lobsters are currently $4.99/lb off the boat.

 

  

Our Restaurant Supported Fishery (RSF) is growing by the week! We have teamed up with Three Rivers Farmer's Alliance to help market our fish to chefs around the Seacoast and beyond. Please support these fine establishments that are currently serving our fish on a weekly basis:
  • Anneke JansKittery, ME
  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Isle of Shoals Marine Lab, Atlantic Ocean, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Portsmouth, NH
  • Cure, Portsmouth, NH
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, Me

 

Thank you for your continued support and don't forget to sign up for the upcoming Fall Session to continue to receive the freshest fish right off the boat, that NH has to offer!

 

Enjoy the hake,

Andrea

 

 

 

-------

                                        

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 
Posted 7/25/2016 4:43pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

Welcome to Week 13 of our Spring/Summer Session (that's Week 6 for  Summer Members) offering you the freshest, most local fish available in NH! As we come closer to a close for this Session, I sent you all reminders to renew your Membership for our Fall Session. This Session ends on August 14. Then we take a one week break, August 15-19. If you have chosen this week for a double, please choose another week within this Session or the Fall Session if you are signing up or are an Annual Member.

The Fall Session starts August 22. There will be an 8-week and a 15-week option.  If you would like to continue receiving the freshest fish around for the fall, sign up here!

We have only five NH Fishermen fishing right now, so we are going to support them by buying what they are catching. Quotas for our NH Fishermen are very limited and they are only currently able to fish for a handful of species. Therefore, we will once again be offering the delicious Monkfish, Lophius americanus this week.

Formerly caught as by-catch in otter trawls and gillnets, monkfish have quickly become one of the world's most popular fish. In the west, usually just the tail meat is eaten, but  there is a large market for whole monkfish in Asian countries. Also known as "Poor Man's Lobster", monkfish tail meat has both the consistency and distinct taste of this famous crustacean. If you like lobster, you'll love monkfish! And if you don't like lobster, the firm, white fillet when cooked also tastes like a sweetened fish. The flesh is distinct and a purplish-brownish color when raw and turns white once cooked. 

Not at all attractive on the outside, monkfish should not be judged by their outward appearance! They are  brownish color mottled with white spots on top and white on the underbelly. Their habitat spans from the Grand Banks and northern Gulf of St. Lawrence along the Atlantic shoreline south to Cape Hatteras, NC. Monkfish are voracious predators. They lurk on the sandy, muddy bottom and lure their prey with the spiny extension on their head. This "lure" attracts the prey, like bait on fishing line, bringing the victim close in for the lunge of the monkfish. The unusually broad mouth , adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth.

Cook monkfish as you would any other fish, and remember the cardinal rule, 10 minutes an inch! The monkfish "fillets" are wide and thick, because they are the tail meat. Marinating the tails and seasoning before cooking adds to the flavor. Baked, sauteed, broiled, roasted or grilled, these tails are fantastic!

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

Roasted monkfish with crushed potatoes, olive oil and watercress (Courtesy of The Telegraph)
 

Coming through for us again this week is the dedicated crew of the F/V Heidi Elisabeth, captained by NHCS Board Member and Fisherman Extraordinaire, Jamie Hayward. Thanks to Jamie and his hardworking crew for this week's catch!

 

Captain Jamie Hayward on the F/V Heidi Elisabeth

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Monkfish or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week! Additional fish will come in 1lb and 2lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm
 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen! Lobsters are currently $4.99/lb off the boat.

 

FRESH LIVE OYSTERS NOW AVAILABLE AS AN ADD-ON

 

 

NH Grown OYSTER ADD- ONS are now available to order for Week 15 (August 8-12) as a Members Only Add-on. Sold in the shell, raw, by the dozen for $16/dozen. Click here to order. Oysters will be delivered with your fish share on Week 15.

 

 

We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member! 

  •  Anneke JansKittery, ME
  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Cure, Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

Thanks to Erin Norton, Manager of Three Rivers Farmer's Alliance for all the new customers! 

Thank you for your continued support. We look forward to seeing you in the Fall as well! Enjoy the Monkfish and remember to order your oysters for our Week !5!

Andrea

-------




-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/20/2016 2:02pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

---

 

We hope you have been enjoying your fish and Add-ons this Session. Thank you for your support!

Just a reminder that this Session, for both our 15-week and 8-week Members, will end on August 14.

Then we take a week off from August 15-19 and the following week begins our Fall Session series!  Available in both 8-week and 15-week Memberships, the Fall Session will run from:

  • 8-week Members:   August 22- October 14
  • 15-week Members: August 22-December 2

Then, for the month of December, we will once again feature our Holiday Medley Session, complete with 4 weeks of a different NH seafood each week for the Holidays!

Fish species for Fall will be similar to this past session, with some seasonal treats like Winter flounder, Hake and more Haddock! We will also be featuring live lobsters as an Add on in this Session.

Sign up here and continue to support our struggling NH Fishing Industry while receiving the freshest fish available from NH's only Community Supported Fishery!

Thank you and hope to see you back this Fall!

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/18/2016 4:14pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Here we are in Week 13 of our Spring Summer Session and Week 5 of our Summer Session. Just to remind you, this Session will end on August 14, then we take a one week break August 16-19. Our Fall Session begins August 23 with an 8-week and 15-week option. Sign ups will be enabled by the end of this week and you will receive a reminder email.

For those of you new to our program, we remind you that we are supporting our local fishermen by buying what it is they are currently catching. Over the years, there is a particular species of fish (sharks are actually fish) that has become very abundant in our Gulf of Maine waters, but is virtually never seen on plates here in the US, due to the immediate export of most of the catch. 

We have a real north Atlantic treat for you all this week, one of Europe's most popular fish used in the signature British dish, Fish and Chips, the Dogfish (Cape) Shark. Do not let this fish intimidate you, it's easy to prepare and tastes great!

Dogfish Shark are getting a lot of attention in the news lately, with Fishermen and scientists promoting this healthy alternative:http://www.gmri.org/news/waypoints/do-over-dogfish. Many chefs are starting to incorporate this delicacy into their menus throughout New England.

 

 

 

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

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

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

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

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

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

                           Captain Tommy Lyons on high seas at Jeffreys's Ledge of F/V Marion J

                       

                                                     Captain Jamie Hayward of F/V Heidi Elisabeth

 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Dogfish or just need some extra fish this week, we are now offering our Additional Fish Orders to be made until 9pm tonight. The same goes for our Lobster Ravioli Add-Ons. You now have until tonight, Monday at 9pm to order these delicious treats to be included in your share for this week! Additional fish will come in 1lb and 2lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

 

Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!
 
LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm

 

 

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen!

 

FRESH LIVE OYSTERS AVAILABLE AS AN ADD-ON

 

 

OYSTER ADD- ONS COMING SOON! Within the next few weeks, we will be offering fresh, NH grown oysters by the dozen as a Member only Add-on. More information this week!

 

VACATION HOLDS AND DOUBLES:

We offer a flexible hold system if you are away for a week during our session. We ask that you do this through our website by the SUNDAY before the week you wish to hold. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. 

 

We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member! 

  •  Anneke JansKittery, ME
  • Throwback Brewery, North Hampton, NH
  • Local Eatery,  Laconia, NH
  • The Hancock Inn,  Hancock, NH
  • Moxy, Portsmouth, NH
  • Vida Cantina,  Portsmouth, NH
  • Jumpin' Jays Fish Cafe,  Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Cure, Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH

 

Thanks to Three Rivers Farmer's Alliance for the collaboration and getting us new restaurants this season!

And thank you to you, our Members who make this program a success. One pound at a time, we are making a difference in our local fishing community!

 

Be well and enjoy the Dogfish!

 

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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