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NHCS Newsletter, WEEK 2, SESSION 2

Posted 7/14/2015 6:03pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members of Session 2,

Sorry for the delay in the newsletter this week, we were unable to determine the Catch of the Week until this morning. And with our two new pick up locations that we have added on Tuesdays, Greenland Farmer's Market and Applecrest Farm, our faithful and diligent delivery truck driver, Emma Frampton and I have been working on logistics all day! 

The majority of you will be receiving King Whiting this week. However, like today, there may be a shortage in the quarter and half share amounts throughout the week, and some of you will be receiving the delicious and very popular Acadian Redfish. Please see this link for information on the redfish: redfish.

The King Whiting, is actually a member of the Hake family, commonly known as Silver Hake. King Whiting consist of both a northern Atlantic stock and a southern Atlantic stock. Our northern stock of King Whiting lives throughout the Gulf of Maine to the northern reaches of Georges Bank. King Whiting are important species in the ocean ecosystem as they act as both predator and prey, moving up and down throughout the water column to feed at night and resting on the muddy, sandy or pebbly bottom in the day (when they become prey!.)  King Whiting are brownish on the back with white speckles and whitish on the underbelly. 

Several NH Day Boat Fishermen are providing you with your Shares this week, they are: NHCS Board Member, Jamie Hayward of the F/V Heidi Elisabeth, NHCS Board Member, Tommy Lyons of the F/V Marion J, Ricky Anderson of the F/V Bridget Leigh and Jay Driscoll of the F/V Sweet Misery! Thanks to all of  them for the delicious King Whiting!

 

 

 

King Whiting's flesh is softer than that of cod or pollock and not as flaky. The taste is mild with a hint of sweet flavor. You can substitute the Whiting in any recipe that calls for cod,haddock or pollock. A popular, old fashioned New England dish prepared with whiting was "Corned Hake", where the Whiting was cured with salt and prepared with stewed tomatoes and potatoes. If you don't have the time to salt cure your Whiting, here's a link to our new Pinterest Page for a bunch of fantastic Whiting (aka Hake) recipes: https://www.pinterest.com/nhcsf/hake-recipes/

 

 

Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day

 

Remember the Cardinal Rule for cooking any fish, 10 minutes an inch! King Whiting is no different, some of you may have received some smaller fillet portions, do not overcook these, just practice the above rule to enjoy this white, sweet and delicate tasting fish!

Now, for LOGISTICS:

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

Full Shares/2 lbs- HAVE A GREEN DOT

Half Shares/1 lb-HAVE A YELLOW DOT

Quarter Shares/1/2lb-HAVE A PINK DOT

 

WHEN HOLDING YOUR SHARE FOR A WEEK,YOU MUST HOLD THE SATURDAY BEFORE THE WEEK YOU WISH TO HOLD: 

 YOU MUST DO THIS ONLINE, ON OUR WEBSITE, HERE'S HOW:

  • Go to MEMBER LOG IN and sign in
  • When you see the "Welcome to New Hampshire Community Seafood message, choose  in the shaded gray box, "Schedule a new vacation hold or temporary pick up location change", click on Schedule. 
  • Choose VACATION HOLD
  • Choose WEEK TO HOLD

Choose WEEK TO DOUBLE, it is not automatically the following week

VOLUNTEERING:

Labelling bags: We use at least 500 bags each week for our shares. Throughout the Session, will be having bag labelling get togethers. TBA

Social Media: Like us on Facebook and please share a recipe! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups 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. If you are interested in doing this, please let me know at the below email address.

Shellfish Add-Ons are ready for purchase! Just go to your Member Log-In and Select Shellfish Add-Ons and follow the prompt straight to the Check Out! We will begin with Lobster Ravioli from our own Gulf of Maine Lobster next week (Week 3) throughout the entire Session! Starting Week 4, we will be offering freshly harvested NH Raw Oysters as a bonus add-on, available for the entire Session, while supplies last! Don't miss this great opportunity to try some new, fresh and local items from NH's Only CSF!

As always, thank you for your continued support! Our Fishermen need your support right now more than ever and one pound at a time, we are making that happen!

Enjoy!

 

Andrea

 

 

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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