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NHCS Newsletter, Week 5, Session 4, Monkfish

Posted 11/9/2015 12:47pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

 

Hello Local Seafood Supporters,

We are winding down our Season and still continue to provide you with fresh, locally caught NH and Gulf of Maine Seafood from our local boats to your plate. It's the "Fish to Dish" movement and we are leading the way here in NH with one of 50 Community Supported Fisheries (CSF) throughout the country!

We are also gearing up for our Holiday Medley Session for the month of December, which will feature each week one of the following locally caught delicacies: scallops, live lobsters, oysters and a premier fish. Sign ups will be enabled this week for this exciting first time Seafood smorgasbord for the Holiday!

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 in 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 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/.

 Or try it in a kebab, with herb marinated monktail:


Our NH Fishermen for this week are gillnetters Ricky Anderson of the F/V Bridget Leigh and Jamie Hayward of the F/V Heidi Elisabeth.  Both these fishermen are day boat fishing and landing their catch in Seabrook and Portsmouth, NH. Thanks for the great monkfish guys!

                                     Captain Rick Anderson of F/V Bridget Leigh

                                           

                       

           Captain Jamie Hayward of the F/V Heidi Elisabeth

 

Need some extra fish one week for that family get together or this weekend's dinner party? You can freeze our fish for up to six months and it will maintain its integrity in the freezer! We continue to offer 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!

Did you know it's Restaurant Week in Portsmouth through this Saturday, November 14? Participating restaurants offer special three course prix fix menus at two unbelievable prices: $16.95 for lunch or $29.95 for dinner per person. Some restaurants extend the $16.95 value price to dinner as well.  Be sure to review each restaurant’s menu.

Some of the participating Restaurants buy our fish and will be serving it all week! Please, if  you are going to take advantage of this special event, remember the following great establishments have fresh, NH caught fish from our Restaurant Supported Fishery (RSF) program:

     

LOGISTICS:

VOLUNTEERING WITH US:

Holiday Share Session:  We STILL need volunteers to orchestrate the first ever Holdiay Seafood Medley Session. Because we will be handling live lobsters, there will be more logistics involved. If you can help with any aspect, labelling bags, handing out lobsters at your pick up or just promoting this session in your community, please contact me via text, phone call or email! Each self-help pick up location will need a live body for our live lobster week! 

Social Media: Like us on Facebook, WE LIKE TO BE LIKED! We are a few likes short of 2000 likes..invite your friends to like us! So PLEASE, if you love Facebook, invite your friends to view our page and please post your pictures and recipe ideas! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Thanks again for your continued support! We are happy to be able to provide you with fresh, NH caught seafood right up until the end of the year!

One pound at a time, one dinner at a time, we are making a difference in the livelihood of our NH Fishing Community!

Enjoy the Monkfish and try one of our supporting restaurants at Restaurant Week in Portsmouth this week!

All the best,

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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