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NHCS Newsletter: Week 5, Season 2

Posted 9/8/2014 1:00pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.


Week 5, Season 2

Ahoy CSF Members!

This week we will have Monkfish Tail for CSF members.  There is a slight chance that we may have to include some Atlantic Pollock as well if our guys aren't able to catch enough for everyone this week.  Luckily both fish are equally delicious and fresh.  

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. I recall enjoying a delicious fried Monkfish bruschetta at the peak of Summer last year.



I would also suggest marinating it with garlic, dijon mustard, olive oil and paprika, wrapping it with bacon, and then skewering it with some summer fresh veggies.  Just because school's started, doesn't mean it's too late in the year for grilling.  We enjoyed some monkfish skewers at our stockholder bash a week back.  Chef Brendan Vesey of Joinery was kind enough to tend the charcoal grill, along with chef Stephen Mayaeux of Bridge Street Bistrot.  




And don't forget to share your recipes and ideas with others. We'd love to hear how you prepared your monkfish on our Facebook page. Don't be afraid to get creative, after all preparation is half the fun.


Our fisherman of the week this week is David Goethel of Hampton Harbor, aboard F/V Ellen Diane.  David is very involved within the local fishing community and has participated in many collaborative research projects throughout his fishing career and as well as having  served on the New England Fisheries Council in the past.  You can read all about David in my Fishues blog here.  


David Goethel's wife, Ellen, a marine biologist, is also very involved.  Some of you may recognize her as the founder of Hampton Beach's only Oceanarium open 7 days a week.  If you're looking for something fun and interactive to do with the kids, 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.  



In other news, all 14 of our pick-up locations have been running smoothly for the most part.  We did have a lot of no-shows in Portsmouth this week, which is unusual.  If you are unable to make it to pick-up one week, please let us know and we can arrange to hold your shares for that week.  

Also, some locations have expressed difficulty it locating the appropriate type of share within the coolers.  We understand your frustrations.  We will do our best this week to make the different types of shares easier to locate.  However we ask that when picking up your fish please be sure to read any notes or guidelines that may be listed at your pick-up site.  Please take a few seconds to slow down and read, so we are able to decrease the number of mistakes made each week.  Also, if you are having a friend pick-up for you, please fill them in on the procedure before hand and please encourage them to follow any additional guidelines at pick-up.  

There are quite a few members who have yet to pay for the second season.  If you are one of those people, or are confused about whether that may be you or not, please do not hesitate to contact us and we can get it sorted out.  

It's hard to believe, but Season 3 is fast approaching, with just 4 weeks remaining in this season.  Looking ahead, our next season will be the will be our last session of the year until next June.  We would love for you to join us again then.  Sign-ups for Season 3 will be made available online in the next week or so.  We will be sure to let you know when it is time to register for that.  Also, don't start fretting just yet, we are planning on participating in the Exeter and Rollinsford Winter Farmers' Market again this year.    


Many of you have expressed interest in NH scallops lately.  We most likely will not be offering them through the CSF this year, however I wanted to take the time to steer you in the right direction.  Fishing vessel Rimrack of Rye Harbor goes out scalloping often and takes orders from individuals each trip planned to reserve scallops.  They then let you know when the boat will be returning from a trip and you can meet them at the dock.  What better way to get fresh scallops.  And the best thing about scallops is they freeze better than most seafood and are almost just as good later in the year than the day you first brought them home.  Check out their website here, or visit their Facebook page for more information.  


And losbters!  Due to popular demand, lobsterman Damon Frampton has offered to continue to sell lobsters on Fridays past the end date he had initially set.  So come on down; Summer ain't over until it's over.  And even when it's over...Lobster season ain't.  Get your lobsters off the boat while you can for a great price of $4.99 a pound.  There ain't no better way!  Fridays from 3-6 pm, Portsmouth Harbor.  And maybe if you mention your a CSF member, he may sell you some crabs as well.  My grandmother was thrilled beyond belief with the bounty I brought home last Friday night.  It's the little things in life...  

Thanks Damon for keeping lobster fridays alive!



Hope everyone has been enjoying their fresh catch.  

Have a great week!








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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