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NHCS Newsletter: Week 4, Season 3

Posted 11/3/2014 5:01pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Week 4, Season 3

 

Ahoy CSF Members.

Welcome to week 4 of our third CSF season!  

We hope everyone enjoyed the Cape Shark last week.  We received lots of rave reviews and enjoyed hearing everyone's different recipe ideas.  To see how other CSF members prepared their week's fish, be sure to visit our Facebook page.  And throw us a "Like," while you're there.    

This week we will have, my all time favorite...Acadian Redfish for all CSF members!    

 

Redfish is a much smaller fish than many of our other groundfish we offer and therefore yields smaller fillets. You will find that the skin will be left on your fish this week, but it will be scaled. The skin itself is actually an orange red, hence the name Redfish. Our processors do their best to pick-out all bones, but please be cautious of any little ones that may have been overlooked.  

 

This is one of our most excellent taco fish, so if you're looking to have a fiesta, this is your fish. When cooking Redfish, I like to dredge the fish in a spicy panko coating and then pan fry the small fillets, and layer them in a taco with an aioli and summer slaw. It's also a great recipe for those of you who are a bit more adventurous and like to do a Thai sort of dish with coconut milk and maybe some lemon grass.  I recently breaded redfish fillets in a panko, coconut, red pepper mix and baked them for 15 minutes.  Absolutely delicious.  Get creative. There is no wrong way when it comes to fish this fresh.   

 

Our fisherman of the week is Geordie of F/V Brittany Lynn. Geordie will be supplying most of the redfish we will be offering this week.  Geordie has been an active member of our fishing fleet for much of his life.  Throughout the years he has participated in many collaborative research projects, boat surveying, offshore gillnetting, and is also currently a member of our fishing sector's board of directors.  Geordie is one of only 2 of our sector's fishermen who go's far enough offshore to catch redfish, white hake, and cusk--which helps give us a supply of these types of fish year round. He is actually a success story for groundfish fishermen in the sector. He didn't fish the first two years of the new sector because he had problems with his boat and several financial issues he was dealing with from fishing. Luckily he was just recently able to sell his old boat and has reinvested in a new boat, the Brittney Lynn.  

This past year he spent three months steaming south from where he'd bought it in Newfoundland--and got held up many times due to weather as he ventured down through rough areas of the grand Banks in the middle of winter. But he has finally got his boat to the Seacoast, and for the first year under sector management is now fishing full-time, and we are very happy he is.  Geordie also has a son who has been considering becoming a fisherman himself.  Think of Geordie while you enjoy your delicious redfish this week.

For those of you who have not sent in your payment for Season 3 just yet, please do so this week.  You can either mail in a check to 1 Pierce Island Road, Portsmouth, NH 03801, or send us a payment via PayPal to NHCommunitySeafood@gmail.com.  

If you have any questions regarding your payment, please do not hesitate to write.  

 

Any changes in pick-ups this past week will continue for the remainder of the season. That means Manchester will continue to be from 4-6 at the Brookside Church, Dracut pick-up will continue to be at the Brox Farm Stand on Broadway, and Nashua pick-up will be at the Unitarian Church on Lowell Street for the remainder of the season. Also there has been a slight shift in timing for the Concord pick-up; it will be from 12:30-2:30 for now on, and our volunteer Spencer will be there to help hand out the shares.    

 

Starting this week, Exeter members will be picking up at 9 Newfields Road just under a mile from the previous farmers market location.  It is a private residence where Brookford Farm distributes their CSA shares, and they also will be handing out our fish shares for us.  Please be respectful when to our hosts property when picking up.  

 

Also, starting next week we will begin taking orders for our UNH’s open-water, farm-raised Steelhead Trout to be delivered with your fish share the week of November 22nd. They are grown under the pier in Newcastle by the coastguard station where UNH has one of their marine labs.   Many of you had the opportunity to taste them last year, and I recall lots of high praises. The trout yield a delicious, pink fillet comparably to that of Salmon.  We will be offering them for $18 a pound filleted, or ~4 pound whole fish for $32, while they are still available. Please send us an email if you are interested in reserving trout for your Thanksgiving week.   

 

And speaking of Thanksgiving, we will be delivering fish that week with the exception of Thursday. We will be sure to share with you our Thanksgiving week schedule in next week’s newsletter. If you need to place any vacation holds for the holiday, feel free to email me with those as well.  

 

     

 

In other news, UNH Senior, and a NHCS volunteer Amanda Parks after many months of hard work has completed her new Local Fish Finder application for smart phones.  It is now available to the public for download on Google Play.  Check it out!  It is designed to help people in NH find the freshest seafood made available to them, a great help during the CSF off season when you have all depleted your frozen fish stocks at the peak of Winter.  Congratulations to Amanda for a job well done!  And don't forget to visit her app's Facebook page and throw her a like for all her efforts.    

I think that’s all I have for this week.  Thanks for reading. And we hope everyone enjoys their delicious Acadian Redfish this week.

Cheers!

Sarah

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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Sarah VanHorn

Co-Founder/General Manager

(207) 899-6042

 

Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

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