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NHCS Newsletter, Session 1, Week 10, Monkfish

Posted 7/4/2016 10:04am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Happy 4th of July! We are in Week 10 for our 15-week Members (Week 3 for our Summer Members). Since fish know no holidays, our fishermen are out today catching tomorrow's fish.

This week's Catch of the Week is the 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 with a blue sheen to it 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.

 

Monkfish with herbs sauteed on the grill

 

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/.

Our Fisherman this week is Board Member and longtime fisherman, Jamie Hayward of the F/V Heidi Elisabeth. Jamie is the last of NH Fishermen offloading at the commercial fishing pier in Portsmouth. Thanks to the crew of the Heidi Elisabeth for his week's Monkfish!

 

 

 

 Captain Jamie Hayward and 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.

Image result for monkfish tail raw

 

 Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

VACATION HOLDS AND DOUBLES:

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. 

SELF-SERVE PICK UPS:

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We have had some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

 Larger self serve pick ups will have 2 coolers: one with just 1lb shares and the other with 2lb and 1/2lb shares, easily distinguishable from one another.

Each bag is labelled with the size of the share and each share is bagged in a different sized bag, according to weight. 2lb shares are in large gallon sized square bags, 1lb shares are in medium sized square bags and 1/2lb shares are in smaller, rectangular sized bags. Here's what they look like side by side:

 

 

 

 

 

2lb, 1lb and 1/2 lbs shares-weights of shares are on the label, please check carefully

 

 

Please visit one of our many restaurants that buy fish from our Restaurant Supported Fishery (RSF):

 
  • 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
  • Cure, Portsmouth, NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Anneke Jane, Kittery, ME
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • New this week! Oak House, Newmarket, NH
  • New this week! Row 34, Portsmouth, NH
 
We have partnered with Three Rivers Alliance to market our fish to other restaurants throughout NH and lower Maine that value the Fish to Dish concept!
 
 
 

 

Enjoy the Holiday and your Monkfish! Thank you for your support!


Cheers,

 

Andrea

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nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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