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NHCS Newsletter, Session 2, Week 2 Monkfish

Posted 5/9/2016 5:03pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

 

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Welcome to Week 2 of our Spring/Summer CSF Session!  Our first week of distribution went well, except for a few issues with our self serve pick ups. If you are a member at a self serve pick up, there are a few things we will need you to do to ensure everyone is getting the correct share size:

Self serve Pick up Checklist:

1. Please check your bag label for lb amount to make sure you are taking the correct share size. You signed up for %%member-types-text%%. Your share size is also listed on the pick up sheet.Here are the three share sizes, bagged according to weight. 

These are the three share sizes, 2lb, 1lb and 1/2lb. 

If your pick up has two coolers, one will always have 1lb shares  and the other will have 2lb and 1/2lb shares. Add- ons are typically on top of the coolers.

2. Check your name off the pick up list 

3. Enjoy your fresh fish

 

This week's Catch of the Week is the Monkfish. 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/.

Our fishermen this week are "guest boats" from the Portland, Maine area. Only two of our NH fishermen are fishing this week and their catch is being landed far away in New Bedford, Mass. In these rare cases early in the season, when many of our NH Dayboat Fishermen are not yet fishing, we rely on our neighboring fishermen for fish. Thanks to the   F/V Christina Carol for a majority of our Monkfish this week!

 

 

 

 

ADD ONS:

You can still order Lobster Ravioli and Additional fish by 9pm tonight!



We currently have two Add-ons available for Members toorder in addition to their fish share. They are Lobster Ravioli and. You must be paid in full to order Add-ons through our website. Just pay with a credit or debit card using our Paypal. You do not need a Paypal account. Add on orders are typically due by Sunday night, however we are extending today's Add -on order to 9pm tonight, since we forgot to send you a reminder!

Don't forget the upcoming fundraiser for nhptv, with a panel discussion moderated by NHCS Secretary Erik Chapman:

 

Also, we will soon be offering a delicious fish seasoning blend, Nuts to Fish, brought to us by CSF member and NHCS Shareholder, Cinde Vandette of Hampstead. We will offer this product as an Add-on  midway through this Session, stay tuned!

It's not too late to get your friends, family and coworkers on board! We will have a revolving enrollment until July for this session!

 

Thank you for supporting NH Community Seafood and enjoy the monkfish!

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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