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NHCS Newsletter, Week 1, Session 3, Pollock

Posted 8/25/2015 9:09am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello Session 3 CSF Members and Welcome!


     It's that time again and NH Community Seafood is happy to announce our first week of CSF shares for Session 3! Thank you for joining our Cooperative and helping to support the NH fishing community, a group of hard working men and women that need our support this year more than ever! We have almost 400 members signed up for this Session and 18 pick up locations in NH and one in Dracut, Mass to provide you with our fresh, locally caught fish from our NH fishing fleet. Welcome all our new members and Welcome Back to our existing members!

Payments: If you have signed up for Session 3, but not yet paid, you will still receive your share this week. We operate on the honor system and rely on you sending your payment as soon as possible, once the Session begins. You have two options to pay: simply see your "confirmation email" and click on the link to our website where you can pay with a credit card for debit card OR mail us a check at the address provided in the email!

Session 3 is 6 weeks long and goes until October 4. To remind our veteran customers and to inform you new members: we run four, 6-week Sessions (this is our third one this year) with a one week break in between Sessions. We will be running a 4-week Holiday Session in December as well!  Please see our CSF schedule at http://www.nhcommunityseafood.com/csf-schedule for a listing of Session dates.

If you have friends, family, coworkers or neighbors still interested in our program, they can still sign up! We are allowing folks to sign up for Session 3, at a prorated cost until next Monday! They just need to go to our website and sign up like you did and become a member.

To start off our Season, we are offering the cousin to the cod, the delicious Atlantic Pollock. In the same family as cod, Atlantic Pollock are sometimes referred to as "Green cod".  Atlantic pollock are found in the Northwest Atlantic Ocean and are most common on the western Scotian Shelf and in the Gulf of Maine. A different species of Atlantic Pollock, commonly known as saithe, is found in the Eastern Atlantic.

Atlantic Pollock differs from cod in that they have a greenish hue and slightly darker flesh. Not to be confused with the Alaskan Pollock, found in the Pacific Ocean and one of the most harvested fish in the world. Alaskan pollock is often times found in frozen fish sticks and fish fillets and a main ingredient in seafood salad. Our Atlantic pollock has a white, firm flesh with a sweet and delicate flavor. It is low in saturated fat and a great source of B 12 vitamins!

 

Pollock is great in fish chowder, broiled, baked for grilled. It is also fabulous for fish tacos and works well with any blackened recipe. Substitute it in any recipe that calls for cod or haddock. Here is are some great recipe ideas on our Pinterest Page: https://www.pinterest.com/nhcsf/pollock/.

Our Fisherman this week is Jamie Hayward, owner and Captain of the F/V Heidi Elisabeth. Jamie, the son of a fisherman, has been fishing for 25 years. He is a gillnetter and lands his fish at the Portsmouth Commercial Fishing Pier. He is also a Board Member of NHCS. Thanks Jamie for providing our first fish of the Session!

Remember the golden rule for cooking any fish: 10 minutes per inch. This means for every inch in thickness of your fish, you cook it a total of 10 minutes for each inch. So, for a fillet one inch thick you will broil, bake, grill, saute, fry, roast..for 10 minutes, including the flip on the grill, in the oven or in the pan. So, 5 minutes per side on a one inch fillet. You can't lose using this method. Another golden rule for a flavorful fish is: it's all in the marinade and the seasoning! Try marinading your fish overnight and taste the difference (don't use a citrus based marinade though,this will actually "cook" the fish, like they do with ceviche)! Use your favorite spices or fresh herbs from the garden with a little olive oil. Marinades and seasonings absorb best in cold temperatures, so overnight in the frig is the best way to go!

Your shares this Session will be labeled with our new color labels.  Full shares are 2lbs, Half shares are 1lb and Quarter shares are 1/2lb. If you are picking up at one of our self-serve locations, please be certain you are taking the correct amount according to the label on your share!

Need some extra fish one week for that family get together or your Labor Day barbeque? You asked for it and now you've got it! We now have an Additional Fish Feature on the Member Log In page. Just choose from our 1lb increments how much extra fish you would like, pay online and the fish will be delivered with your regular share!

LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

Available every Friday, off the boat, until October:

Want to buy some local lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae, and President for NHCS Board of Directors, is selling these delectable  crustaceans off the boat, at the Portsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of the season into October!

 

Now, for LOGISTICS:

 

SHELLFSIH ADD-ONS FOR SESSION 3:

We will continue to offer our Gulf of Maine Lobster Ravioli, from Portsmouth Lobster Company, for Session 3 as an Add-On. Sorry, we had a minor glitch with our sign up page for the Shellfish Add ons last week, but it has been fixed (click on the link)! We would also like to offer our NH caught live Lobsters as an Add-on this Session as well, we are working out the feasibility of this right now! Look for an email announcement next week on this possibility.

VOLUNTEERING WITH NHCS:

Labelling bags: We use at least 500 bags each week for our shares. Our bags now say "FRESH FISH", as opposed to the fish species name. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with last Session's labels!

Social Media: Like us on Facebook, invite your friends to view our page and  and recipes, we love to see them and so do other Members! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups, like Farmer Dave's, Dover and Laconia are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address.

Thank you for joining our movement to help offset the financial and political struggles our NH Fishing Community is experiencing this year. They need our support and we are doing that, one pound at a time.

I leave you with this:

"Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.”  -Margaret Meade

Thanks again,

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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