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NHCS Newsletter: Fall Session: WEEK 3- MONKFISH

Posted 8/27/2018 2:42pm by Andrea Tomlinson.

Eat Fresher Fish.  Support Our Local Fishing Industry.


 

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WELCOME TO OUR CSF

Welcome to Week 3 of our Community Supported Fishery and Restaurant Supported Fishery!   The Catch of the Week this week is Monkfish, also known as "Poor Man's Lobster"! This fish is rapidly gaining popularity on our New England dinner tables both at home and in fine dining restaurants!

Do you know someone who might enjoy our program? They can always sign up here, at a prorated price! We offer rolling enrollment throughout the Session.  

SHELLFISH ADD ONS
 
 
 
 
              FRESH OFF THE BOAT SCALLOPS THIS WEEK! SO GOOD!
 
 
Click here for the first 8-week Shellfish Schedule. Typically, our shellfish Add ons orders are due in by Sunday nights!
 
Throughout the Session, we will be offering Shellfish Add ons for our Members, available for pick up with your fish shares!
 
 
HOLDS, DOUBLES AND PICK UP LOCATION CHANGES

You can "hold" your share any week within the Session that you will not be available to pick up OR any week you do not care for the Catch of the Week. Please use our Member Login to do your holds hereYou will also have to choose a week to "double" your share. 

Double shares get two bags of your share size. Please pick up a duplicate of your share.

You can also choose to do a Temporary Pick up Location change, any week you would like to pick up your share at any of our other 23 Pick up Locations. You can do that here, simply choose "Change Pick up Location" from the drop down menu, under the box marked Action (see above).

SOME INFO ABOUT BEING ON HOLD

We use a system called Small Farm Central for all our Membership Management, emails and Member Accounting. The system is not smart enough to allow for you being on hold for your regular share, but ordering Additional fish or Add-ons. And we currently have over 500 members and simply do not have the administrative staff to individualize each Member's orders! So sorry folks, if you are on hold for the week, we can't get you Add ons or Additional fish!

ADDITIONAL FISH WEEKLY

We offer Additional Haddock, weekly, discounted pricing starts at 2lbs.

We also offer Additional Catch of the Week each week. Discounted pricing starts at 3lbs! Prices have been reduced! 

Check out our Additional Fish orders here.

DEADLINE TO ORDER ADDITIONAL FISH IS MONDAY, 12 midnight FOR THE WEEK OF YOUR DELIVERY! 

PAYMENTS

We work on the honor system, you pay when you can, by the end of the Session and we deliver your fish! If you haven't already done so, please send us a check for your balance to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.

CATCH OF THE WEEK-MONKFISH

Chris White, longtime crewmember, with a Monkfish onboard the Heidi & Elisabeth

Check out this recent article, "Ugly delicacy? Industry touts weird-looking fish..... on Monkfish by the Associated Press: https://www.boston.com/news/local-news/2018/03/02/ugly-delicacy-industry-touts-weird-looking-fish

 Ugly delicacy? Industry touts weird-looking fish.....

 

Once caught as by-catch in otter trawls and gillnets, 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 a 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 a 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.

COOKING INSTRUCTIONS

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 on our Pinterest page here and on our great new blog, created by our Social Media Specialist, Katie Curnan, here.

Monkfish Kabobs (courtesy of Pinterest)

 

KNOW YOUR FISHERMEN
 
Our catch this week comes from our two fishermen at Portsmouth Pier: Kurtis Lang, F/V Allana Renee and Jamie Hayward,  F/V Heidi & Elisabeth. Both these men are son's of Portsmouth Fishermen, upholding the tradition.
And a special thanks to Ward Byrne, who is always on call to land fish at the Portsmouth Commercial Fishing Pier.
 
 Captain Kurtis Lang, F/V Allana Renee
 
 
Captain Jamie Hayward, F/V Heidi & Elisabeth, lands in Portsmouth
 
 
 
RECIPE CONTEST FOR MEMBERS-got to play to win!

Don't forget about our Monthly Member Recipe Contest on Facebook and/or Instagram. Each week we pick a new Winner!

Here's how to enter:

Use the Catch of the Week Fish
Post your picture and recipe
  • Post on our   Page

We pick a monthly winner every 4 weeks, you gotta post to win! Let's see all those great photos members!

MEMBERSHIP QUESTIONS?

Our former Delivery Driver and now official Assistant Manager, Kendall Young has given up the driving to come on board and help with administration, Member Management and coordinating our Restaurant Supported Fishery. Please email kendall@nhcommunityseafood.com with any and all Membership questions pertaining to your account.

RESTAURANT SUPPORTED FISHERY

In addition to our Community Supported Fishery, we also run a thriving Restaurant Supported Fishery (RSF).  Our RSF is supply driven and operates on the old adage of the "Catch of the Week".  You can read all about it on our website.

The following restaurants and retail stores participate in our Restaurant Supported Fishery (RSF) program. Through their creative talents, they make our delicious local fish taste even better and available to a wider audience! Please support them by eating and shopping there frequently. And let them know you support local, sustainable fish!

 

 

 

We also enjoy a partnership with Three River Farmers Alliance. They help pair our local seafood with chefs in the Seacoast region with a desire for locally sourced foods.

FARMER'S MARKETS

We are currently vending our Catch of the Week and signing up new Members, at the following Farmer's Markets:

PORTSMOUTH- SATURDAYS 8am-1pm Haddock weekly here also

EXETER- THURSDAYS 2:15-6pm Haddock weekly here also

CONTOOCOOK- SATURDAYS 10am-1pm

HENNIKER- THURSDAYS 4-7pm

MANCHESTER- THURSDAYS, 3-6:30pm

Thanks so much for your support for our local fishermen. Jamie and Kurtis are two of the few generational fishermen left here in NH! We are very proud to support them and their hard work. 
 
Every pound of fish you purchase, is directly benefiting our NH Fishing community, thanks so much!

All the best,

Andrea Tomlinson
General Manager
Seafood Enthusiast






          

1 Peirce Island Rd-Portsmouth-NH-03801