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NHCS Newsletter: Week 4, Season 2

Posted 9/1/2014 11:50am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.


Ahoy CSF Members.

600 Members strong, we are starting our 4th week of Season 2 this week.  Hard to believe our second season is almost half way over and today is the first day of September.  Weird.  Anyways, we hope everyone has been enjoying the fresh fish thus far, and perhaps some of you even, may have tried a fish that was new to you and loved it.  Please share your experiences and favorites with our other fish lovers on our Facebook page.  And hey, if you're feeling extra technologically savvy today, maybe you'd like to follow us on Twitter and Instagram as well.   

This week's fish is no stranger to any of you, I am sure.  We are anticipating catching enough Atlantic Cod for all CSF members this week.  

As you know, cod is a very easy fish to work with.  It's white and flakey, similar to our Cusk and White Hake which we also offer occasionally.  It can be used in chowder, for fish and chips, fish cakes, pan fried, or baked.  One of my favorite summer time dishes that I like to make with our fresh cod is a Summer Ceviche.  The beauty of being a CSF member, is you receive fish that is guaranteed fresh enough to make wonderful dishes like ceviche or a tartare even.  And before you dismiss me for being over-ambitious, read on, ceviche is not as hard as you may think.  Also, keep in mind this recipe could be used with pretty much any of the fish you receive in your share each week, with the exception of maybe monkfish.  


Summer 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 it's cantaloupe season, so why not throw some dice melon in.  (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!  

Can't wait to hear what crazy ceviche recipes you all come up with.  The sky's the limit.  Please share them on our Facebook page if you can...  
In regards to payments, if you see in your weekly pick-up reminder that it says you still owe, but are convinced you have paid, please send me an email and I can look into it.  We'd like to get everyone's accounts settled up by this week. As it turns out, we have found that people who may have paid through the paypal website rather than our website, may not have had their payment added into their account.  If you think this may be the case for you let us know, and we can make sure it gets added. Sorry for the confusion and thank you for your understanding.  
If you have yet to pay, please be sure to do so this week.  You can either pay through paypal on our website or you can mail in a check to 1 Pierce Island Road, Portsmouth, NH 03801.
As far as I know, for the most part it seems everyone's pick-up locations are running smoothly.  Portsmouth pick-up was moved to the pier starting last Friday which seemed rather appropriate.  Our new Nashua members seem to be getting the hang of things, and everyone has been finding their fish just fine.  Our new location in Warner, also has been working out swimmingly, and we have been picking up members in Concord.  We will be extending the pick-up time in Laconia just a little bit now that we have changed our schedule around a bit.  Laconia at the Local Eatery will be from 4:00-7:00 pm from now on.  Hopefully that makes things a bit easier for people.  Thank you for everyone's cooperation in making each of our 14 different pick-up locations a success.  We couldn't do it without the help from all of you.  
Our cooperative has grown to include over 120 NHCS Stockholders and yesterday we held our 1st Annual Stockholders Celebration at Four Tree Island on Pierce Island in Portsmouth.  It was a wonderful day with great food: hake, pollock, cusk, monkfish, cape shark, and lobsters, as well as music performed by the band Mudhook (you have to check them out), and wonderful people.  It was so cool to see our community of seafood lovers unite for such a wonderful event, outside of our weekly pick-ups.  For me it was wild seeing everyone from all the different locations throughout the state in one place.  Thanks so much to those of you who made the trek and  were able to make it out, and for those of you who we missed, hopefully you can join us next August!  And a special shout out to RSF chefs Brendan Vesey of Newmarket's Joinery and Stephan Mayaeux of Portsmouth's Bridge Street Bistrot for helping grill up all that fish! 
At the event we also announced Scott Schaier as our new consumer representative on our board of directors, as elected by NHCS' stockholders.  It was a close race between 3 very qualified candidates.  We are thrilled to have such positive feedback from our member base, and our excited to have some new voices on our board this year.  We also will be adding several new fishermen to the board as well.  They are excited about getting more directly involved with the cooperative.    
Lobsterman Damon Frampton had record breaking sales yet again off his boat at the docks last Friday in Portsmouth Harbor.  He sold over 300 pounds of lobster in 3 hours this Friday.  That's amazing! Thanks to those of you who were able to make it down there to support him.  If you missed him last week, worry not.  He is planning to continue to be there every Friday as long as people still crave the lobster.  I'd like to keep him there though at least September so don't forget to swing by. And when you do make sure to let him know you are a CSF member.  After all he is the new president of our board of directors...
Fridays: 3-6 pm, Portsmouth Harbor, on the boat, Vivian Mae at the dock.  See you there!

I think that's all for this week.  Hope everyone has a great week and enjoy that fresh Atlantic Cod.  Oh, to be a New Englander...









Sarah E. VanHorn

Co-Founder/General Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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