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NHCS Newsletter, Week 13 (Week 6 Summer) Monkfish

Posted 7/25/2016 4:43pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.



Welcome to Week 13 of our Spring/Summer Session (that's Week 6 for  Summer Members) offering you the freshest, most local fish available in NH! As we come closer to a close for this Session, I sent you all reminders to renew your Membership for our Fall Session. This Session ends on August 14. Then we take a one week break, August 15-19. If you have chosen this week for a double, please choose another week within this Session or the Fall Session if you are signing up or are an Annual Member.

The Fall Session starts August 22. There will be an 8-week and a 15-week option.  If you would like to continue receiving the freshest fish around for the fall, sign up here!

We have only five NH Fishermen fishing right now, so we are going to support them by buying what they are catching. Quotas for our NH Fishermen are very limited and they are only currently able to fish for a handful of species. Therefore, we will once again be offering the delicious Monkfish, Lophius americanus this week.

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/.

Roasted monkfish with crushed potatoes, olive oil and watercress (Courtesy of The Telegraph)

Coming through for us again this week is the dedicated crew of the F/V Heidi Elisabeth, captained by NHCS Board Member and Fisherman Extraordinaire, Jamie Hayward. Thanks to Jamie and his hardworking crew for this week's catch!


Captain Jamie Hayward on 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.



Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian Mae at the Portsmouth Commercial Fishing Pier (next to Prescott Park on Peirce Island) on Fridays from 3-5:30pm. Come on down and get lobster caught the same day and support our local fishermen! Lobsters are currently $4.99/lb off the boat.





NH Grown OYSTER ADD- ONS are now available to order for Week 15 (August 8-12) as a Members Only Add-on. Sold in the shell, raw, by the dozen for $16/dozen. Click here to order. Oysters will be delivered with your fish share on Week 15.



We are now serving 18 different restaurants our fresh and local fish throughout the Seacoast region as well as inland NH. Please visit one of these fine establishments and tell them you are a Community Supported Fisheries member! 

  •  Anneke JansKittery, ME
  • 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
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement,  Dover, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH
  • Cure, Portsmouth, NH
  • Appledore Island Dining Hall, Atlantic Ocean,NH 
  • Row 34, Portsmouth, NH
  • Oak House, Newmarket, NH
  • Blind Pig Provisions, Kittery, NH


Thanks to Erin Norton, Manager of Three Rivers Farmer's Alliance for all the new customers! 

Thank you for your continued support. We look forward to seeing you in the Fall as well! Enjoy the Monkfish and remember to order your oysters for our Week !5!







Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209