NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 7/11/2016 4:55pm by Andrea Tomlinson.
 

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Welcome to Week 11 for our 15-week Spring/Summer Session and Week 3 for our Summer Session Members. We continue to have a limited number of NH Fishermen braving the high seas this season, so please expect some repeated fish species in the upcoming months.

The good news is, if you have been following the news about our groundfishermen having to pay out of pocket for their "At Sea Monitors"(otherwise called Observers) required by the National Marine Fisheries Service (NMFS), they have had a bit of a victory! The cost has gone to 15% from 100% for our fishermen, with NMFS picking up remaining 85%. They still have to pay for the Monitors out of pocket, but much less. See our Facebook page at:https://www.facebook.com/NhCommunitySeafood/ for more details and weekly fisheries updates. 

For the sake of diversity, we are offering this week an old New England familiar favorite, the Haddock, Melanogrammus aeglefinus

 

A cousin to the cod, the popular Haddock spans both sides of the Atlantic Ocean. In our western Atlantic, Haddock can be found from Newfoundland to Cape May, New Jersey. A cold water species, the Haddock is most abundant in the Gulf of Maine and especially offshore on Georges Bank.

Haddock prefer a gravel or rocky bottom and can live up to 10 years old. Grayish-silver in color, with a distinctive black lateral line and black 'thumbprint" along the side, haddock are also easily recognized by their pointed, shark-like, front dorsal fin. This species feeds primarily on mollusks, crustaceans and herring. 

Haddock fillets are firm and tender. They are denser than a cod fillet and have a sweet, mild flavor. Most fried fish sandwiches and fish and chips meals you will find in New England are haddock. This is a staple and abundant New England species and is plentiful in our Gulf of Maine.

Bacon and tomato topped Haddock (Courtesy of Pinterest)

 

Here are some great recipe ideas for Haddock, including the above pictured dish:https://www.pinterest.com/recipes/haddock/.

 

Our Fishermen in NH are fishing exclusively for Monkfish, Dogfish (most likely next week's treat) and Whiting. As to not repeat the same fish within a four week period, we are relying on our guest boat friends from both Portland, Maine and Gloucester for this week's catch. 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Haddock 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.

 

 

 

 

 

 

 

         Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

 

LIVE LOBSTER FOR SALE AT PORTSMOUTH COMMERCIAL FISHING PIER, FRIDAYS 3-5:30pm

Lobsterman and President of the Board for NH Community Seafood, Damon Frampton will be selling live lobsters off his boat, the Vivian May 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!

 

VACATION HOLDS AND DOUBLES:

 

We offer a flexible hold system if you are away for a week during our session. We ask that you do this through our website. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. 

 

SELF-SERVE PICK UPS:

PLEASE PICK THE RIGHT BAG, we have  had lots of self serve customers going home empty handed!!

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We continue to have some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

 

Thank you for your support and enjoy your fish!

All the best,

Andrea

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/4/2016 10:04am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Happy 4th of July! We are in Week 10 for our 15-week Members (Week 3 for our Summer Members). Since fish know no holidays, our fishermen are out today catching tomorrow's fish.

This week's Catch of the Week is the Monkfish, Lophius americanus. 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 with a blue sheen to it 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.

 

Monkfish with herbs sauteed on the grill

 

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/.

Our Fisherman this week is Board Member and longtime fisherman, Jamie Hayward of the F/V Heidi Elisabeth. Jamie is the last of NH Fishermen offloading at the commercial fishing pier in Portsmouth. Thanks to the crew of the Heidi Elisabeth for his week's Monkfish!

 

 

 

 Captain Jamie Hayward and 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.

Image result for monkfish tail raw

 

 Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

VACATION HOLDS AND DOUBLES:

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. 

SELF-SERVE PICK UPS:

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We have had some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

 Larger self serve pick ups will have 2 coolers: one with just 1lb shares and the other with 2lb and 1/2lb shares, easily distinguishable from one another.

Each bag is labelled with the size of the share and each share is bagged in a different sized bag, according to weight. 2lb shares are in large gallon sized square bags, 1lb shares are in medium sized square bags and 1/2lb shares are in smaller, rectangular sized bags. Here's what they look like side by side:

 

 

 

 

 

2lb, 1lb and 1/2 lbs shares-weights of shares are on the label, please check carefully

 

 

Please visit one of our many restaurants that buy fish from our Restaurant Supported Fishery (RSF):

 
  • 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
  • Cure, Portsmouth, NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Anneke Jane, Kittery, ME
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • New this week! Oak House, Newmarket, NH
  • New this week! Row 34, Portsmouth, NH
 
We have partnered with Three Rivers Alliance to market our fish to other restaurants throughout NH and lower Maine that value the Fish to Dish concept!
 
 
 

 

Enjoy the Holiday and your Monkfish! Thank you for your support!


Cheers,

 

Andrea

-------

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/27/2016 4:59pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 

Welcome to Summer and Week 9 (Week 2 for Summer Session) of our Community Supported Fishery!  We are currently 566 members strong and continue to have members signing up daily for our Summer Session! This week, we feature one of the best tasting whitefish out there, the King Whiting, Merluccius bilinearis

 

 

 

 

The King's get their name from their large size, these are the biggest and best of the bunch! This whitefish is a member of the Hake family, commonly known as Silver Hake. King Whiting live in both the northern and southern Atlantic. 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 a grayish- silver color on the back, with a distinctive black lateral line and white speckles.

King Whiting's flesh is softer than that of cod or pollock and is not as flaky. The fillets are thick and firm. The taste is moderate with a hint of sweet flavor. You can substitute the Whiting in any recipe that calls for cod, haddock or pollock. The fillets we provide are thick and meaty and easily seasoned or marinated. The fillets will come with the skin on and that adds both flavor and the important omega-3 fatty acids!  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/. Remember, 10 minutes per inch of thickness is how long to cook any fish!

 Seared King Whiting with scallion and lemon (Courtesy of Pinterest)

 

We currently have just three NH fishermen fishing and landing in NH. Our NH Day Boat Fishermen this week are  David Goethel of the F/V Ellen Diane and Captain Neil Pike of the F/V Sandi Lynn  Thanks guys for the great fish!

         David Goethel                                   Neil Pike and crew 

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love King Whiting 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.

 

 

 

 

         Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

VACATION HOLDS AND DOUBLES:

We offer a flexible hold system if you are away for a week during our session. We ask that you do this through our website. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. 

 

SELF-SERVE PICK UPS:

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We have had some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

RESTAURANT SUPPORTED FISHERY:
 
If you are dining out, why not support our NH Fishing Community at the same time? This program is growing by the week as more Chef's discover our fresh, local option!
 
Please visit one of our many restaurants that buy fish from our Restaurant Supported Fishery (RSF):
 
  • 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
  • Cure, Portsmouth, NH
  • One Hundred Club, Portsmouth, NH
  • 7th Settlement, Dover, NH
  • Anneke Jane, Kittery, ME
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • Oar House, Newmarket, NH SOON TO BE ADDED
  • Row 34, Portsmouth, NH SOON TO BE ADDED
 
We have partnered with Three Rivers Alliance to market our fish to other restaurants throughout NH and lower Maine that value the Fish to Dish concept!
 

 

Thank you for your support and enjoy your fresh King Whiting! And see how delicious the "other" species in the sea really taste! 
 
All the best,
 
Andrea
 





-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/20/2016 4:36pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Happy Summer and Welcome to our new Summer Session Members! For our 15-week Members, this is Week 8. This will be Week 1 for our Summer Session members. We will continue to use our original Week numbers in order to keep track of our various Add- on items throughout this Session. So Summer folks, this is Week 8 and we will go until Week 15. 

In late August, when this Session ends, we will continue with another Fall Session, offering both an 8-week and a 15-week option. More on this later...

Our NH Fishing Fleet is in grave crisis. Currently, only 6 boats are fishing and of those, only 3 are landing fish in NH. The other 3, due to regulations and open fishing ground locations, are landing fish in both Portland, Maine and Gloucester, Mass.

There is no better time to support our NH Fishing Industry!

Our Catch of the Week will be delectable Acadian Redfish,  scientifically known as Sebastes fasciatus and otherwise called  "Ocean Perch".  This big eyed fish looks like a tropical fish from the islands. A member of the Rockfish (grouper) family, the Redfish is a deep water, goggle eyed, slow-growing, fish that spans from Norway to Georges Bank in our Atlantic Ocean. Not to be confused with red drum, a southern species down south, the Redfish births live young (very rare with fish) and can live to be up to 50 years old! This species, once thought of as by-catch, is quickly becoming one of the more popular fish in the US, especially here in New England!

 

The fillets on these fish are thin and delicate but have a distinctly sweet flavor. You will receive your fillets with the red skin on. Remember, the skin of the fish is where most of the healthy Omega-3 oils are stored AND they add a lot of flavor when cooking. Try them in fish tacos, sautéed in butter with lemon and garlic or on the grill in tin foil. Here is a link to a number of great redfish recipes on our Pinterest Page:https://www.pinterest.com/nhcsf/acadian-redfish/. And remember the cardinal rule for cooking fish10 minutes per inch, including flip time! Because these fillets are very thin, you will therefore only need to cook them for a few minutes each side!

 

Our Fisherman this week is Fanel Dobre of the F/V Angela Marie. We are also getting fish from our guestboat friends out of Gloucester, Mass to make up this week's fish demand!

 

Courtesty of Portland Fish Exchange

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love Redfish 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.

 

 

 

 

Lobster Ravioli and Additional Fish Add ons now available to order online until 9pm tonight!

 

 

VACATION HOLDS AND DOUBLES:

 

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. 

 

SELF-SERVE PICK UPS:

 

We have 17 pick ups throughout the state and one in Dracut, Massachusetts. Due to the number of pick ups we offer, some of them are self-serve. If you are picking up from a self-serve pick up, please remember to check the weight of your share on the bag and check your name off the pick up list. We have had some confusion with members accidentally picking up the wrong share sizes at our self serve pick ups and leaving other members empty handed!

 

Larger self serve pick ups will have 2 coolers: one with just 1lb shares and the other with 2lb and 1/2lb shares, easily distinguishable from one another.

 

Each bag is labelled with the size of the share and each share is bagged in a different sized bag, according to weight. 2lb shares are in large gallon sized square bags, 1lb shares are in medium sized square bags and 1/2lb shares are in smaller, rectangular sized bags. Here's what they look like side by side:

 

 

 
 

 

2lb, 1lb and 1/2 lbs shares-weights of shares are on the label, please check carefully
 
 
Please visit one of our many restaurants that buy fish from our Restaurant Supported Fishery (RSF):
 
  • 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
  • Cure, Portsmouth, NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Anneke Jane, Kittery, ME
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • The District, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
 
We have partnered with Three Rivers Alliance to market our fish to other restaurants throughout NH and lower Maine that value the Fish to Dish concept!
 

 

Thank you for your support and enjoy your fresh Redfish! Welcome again Summer Session members!
 
All the best,
 
Andrea
 

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/15/2016 1:05pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 Dear %%user-name%%,

This email is for both our 15-week Members and our new Summer Session Members:

This is a reminder about an exciting new Add-on available to Members from NHCS Shareholder and Member, Cinde Vandette, called Nuts over Fish!  Available in 3oz packages and 6 nut flavors (including Sugar Free), Nuts over Fish is a delicious fish topping blend of nuts and herbs to compliment any of our fresh fish! To order, simply go to Member Log In and select the Nuts over Fish Toppings. 

 

 

 

Almond Nut- One of 6 toppings available as our new Add-on, just $6.99

 

We are asking that you order by this Sunday at 5pm for this specialty topping. Your order will be delivered with your fish next week, on Week 8. 


So if you are nuts over fish already, this could make your fish really nutty! Try a pack today!

 

All the best,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/13/2016 5:33pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Hello %%user-name%%,

Welcome to Week 7 of our Community Supported Fishery (CSF)! Our Dayboat fishermen out of Seabrook, NH are in their third week of the flounder season and we are going to get it while it's hot! We will have two species of flounder served up this week, the Yellowtail flounder, Limanda ferruginea, and the American Plaice, aka "dabs", Hippoglossoides platessoides.


 

 

 American Plaice Flounder  

 

  Yellowtail Flounder

 

The American Plaice or "Dabs" are a cold water species that range from southern Labrador to Rhode Island and in the eastern Atlantic from Greenland to northern Europe. Dabs live on the sandy/mud bottom and prefer deep water. Some can be found as deep as 700m (about 2100ft). They are reddish to gray-brown on top and have a blueish white underside. They have a distinctly pointy nose and rough scales. Plaice is a white, lean flaky fish with a mild flavor.

The Yellowtail flounder is found in the Atlantic Ocean from Newfoundland to the Chesapeake Bay. It is the Cadillac of the flounder species.  The species got its name from the yellow tint on the tail and fins that encompass the top and bottom of the flattened out, eyes- on- top anatomy of this species. Like all flounders, the yellowtail spends most of its time on the bottom of the ocean, particularly in sandy bottoms and is basically sedentary unless disturbed or hungry. It is a right eyed flounder.

Swiss chard gratin, tomatoe and basil flounder

 

The flesh of this bottom dweller is lean and firm with a distinctly sweet taste often used as the standard when comparing the flavor of other flounder species. Here are some great flounder recipes from our Pinterest Page: https://www.pinterest.com/nhcsf/flounder/ and for Plaice specifically: https://www.pinterest.com/nhcsf/plaice/

 

Our NH Dayboat Fisherman this week is Veteran Dave Goethel of the F/V Ellen Diane. Dave has been a true advocate for NH Groundfishermen and is currently in the National news for fighting the newly enforced regulations by the National Marine Fisheries Service (NMFS) concerning their new ruling about At Sea Monitors. Read more here:http://buff.ly/1OWDKA4.

Captain and Fisherman Advocate Dave Goethel of the F/V Ellen Diane
 

Additional Fish Orders and Lobster Ravioli Add-ons:

Want some more Flounder for the rest this week?

If you love  Flounder 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 packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

 
Lobster Ravioli Add ons and Additional Fish 1lb parcels now available to order online until 9pm tonight!

 

 

HOLDS AND DOUBLES: Please remember to do this on our website and select both the week you wish to hold AND the week you wish to double...here's how..

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. THIS MUST BE DONE THE SUNDAY BEFORE THE WEEK YOU WISH TO HOLD OR DOUBLE!

Self -serve Pick ups:

Please pay close attention to your share size if picking up from a Self serve pick up! Remember, all bags are labelled with the size share, 2lb, 1lb and 1/2lb. Please take and extra minute to make sure you are getting the right sized share!

Restaurant Supported Fishery:

And don't forget our Restaurants who support us in our Restaurant Supported Fishery (RSF) Program. Next time you are dining out, drop by and tell them you are a CSF Member! Our supporting Restaurants are: 

  • 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

 

We have added a great new healthy Add on, called Nuts over Fish! You can order this online for next week, Week 8, Click here to order. Six different nutty toppings available to put over our delicious fish offerings!

One of 6 Nutty Toppings Available from Nuts over Fish

 



Thanks for your support! Enjoy the flounder this week, while it's still around!

 

Cheers,

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 

 

 

 

 

Posted 6/6/2016 3:41pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Dear %%user-name%%,

Welcome to Week 6 of our Community Supported Fishery! I hope you have been enjoying the diverse array of  local fish so far this Session! This week is a big treat. Despite strict regulations on the cod fishery, our fishermen are still able to land a small portion of this New England favorite. This week, we bring you the King of the Atlantic, the Atlantic Cod, Gadus morhua.

Cod became regionally popular as early as the 1600's here in New England. However, over the past hundred years, there has been an international demand for all forms of cod, including the age old "salted cod", which keeps for up to a year and is used widely all over the world in a variety of cuisines. With this increased demand in cod and an ever increasing world population, came a severely overfished and poorly regulated fishery. Additionally, is has been proven that many cod stocks are migrating further north due to the rapid rise in temperature of the Gulf of Maine over the past two decades.

For these reasons, since the year 2000, cod stocks in some areas of the Gulf of Maine have been on a dramatic decline and this has redefined the fishing industry in New England as a whole. Our once thriving NH fishing fleet is now down to no more than 9 active boats, throughout the entire Seacoast!

Most of the cod you see for sale in your local grocery store has been coming in frozen from Iceland and Norway, as cod migrate north and flourish in those waters, with less restrictive limitations on the fishery.

Cod is great cooked any way: baked, broiled, sautéed, grilled or steamed. It's also very popular in New England Fish Chowder. Remember the cardinal rule for cooking any fish; 10 minutes per inch of fillet thickness, any way you cook it. Here are some great recipe ideas for cod, including some New England favorites: www.pinterest.com/explore/cod-recipes/

      (Courtesy of Pinterest)                            

 Baked Cod Fillets on White Bean and Cherry Tomato Stew

 

Our Fisherman for this week is veteran seafarer and NHCS Board Member, Jamie Hayward of the F/V Heidi Elisabeth. Jamie is the last remaining groundfisherman who still lands fish at the Portsmouth Fishing Pier. Thanks to Jamie and his crew for bringing us this local treat this week!

 Captain Jamie Hayward on the F/V Heidi Elisabeth

 

 

Additional Fish Orders and Add-ons:

Do you love Cod and want some more for this week?

If you would like additional fish along with your weekly share, take advantage of our Additional Fish Orders, which must be made by 9pm tonight. The same goes for our Lobster Ravioli Add-Ons and our new healthy fish topping Add-on Nuts over Fish (to be delivered next week). Additional fish will come in 1lb packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

 

 

 

Lobster Ravioli Add ons and Additional Fish available to order online until 9pm tonight! 

 

 

 
Healthy and delicious! Available in 6 nutty flavors!
 
 Nuts over Fish orders delivered with your share next week, Week 7
 

HOLDS AND DOUBLES: Please remember to do this on our website and select both the week you wish to hold AND the week you wish to double, here's how..

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. This must be done SUNDAY BEFORE the week you wish to hold!

And don't forget about the FREE viewing of another great film by Greenfire Productions as the Seacoast Science Center tomorrow night, we are co-hosting the event.

The Great Bear Sea Film Screening and Panel Discussion

Join us for a special film screening about managing ocean resources in the Great Bear Sea and find out how local, regional, and national planning efforts are combining to sustain our coastal communities.

 Date: June 7, 2016

Time: 6:30 pm

 

The Great Bear Sea is the latest film in Green Fire Productions’ award-winning series, Ocean FrontiersOcean Frontiers films are screening across the country and around the world to rave reviews. The films leave audiences with sense of hope that change is possible through collaboration and science-based decision making that benefit our ocean and ocean economies.

 After the screening, an interactive panel discussion takes place, with:

  • Aimee Bushman, Ocean Planning Outreach Manager, Conservation Law Foundation
  • Peter Britz, Conservation Commission Environmental Planner, Portsmouth, NH
  • Cliff Sinnott, Executive Director at Rockingham Planning Commission, NH
  • David Watters, Senator, NH District 4

Moderator: Wendy Lull, President, Seacoast Science Center

You’ll learn about the draft Northeast Regional Ocean Plan, recently released for public review, and the New Hampshire Coastal Risks and Hazards Commission Report, released on April 1st.  

Join us for a coffee and dessert reception, a screening of the film, and a lively discussion on how we can help sustain our local marine environment, livelihoods and cultures.

Co-hosted by the Blue Ocean Society for Marine ConservationConservation Law Foundation, Green Fire ProductionsGulf of Maine Marine Education AssociationThe Gundalow CompanyNew Hampshire Community SeafoodShoals Marine Laboratory, and Star Island.

The event is free of charge; please register in advance.

Thanks for your support and enjoy this New England favorite this week while you can!

Cheers,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/3/2016 6:49pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

 Dear %%user-name%%,

 

We have an exciting new Add-on available to Members from NHCS Shareholder and Member, Cinde Vandette, called Nuts over Fish! Available in 3oz packages and 6 nut flavors (including Sugar Free), Nuts over Fish is a delicious fish topping blend of nuts and herbs to compliment any of our fresh fish! To order, simply go to Member Log In and select the Nuts over Fish Toppings. 

 

 

 

 

 

Almond Nut- One of 6 toppings available as our new Add-on

 

We are asking that you order one week in advance for this specialty topping. Your order will be delivered with your fish on Week 7. 

And of course our Lobster Ravioli is still available as an Add-on each week. They can be found in the Shellfish Add-ons, in your Member Login.  Our Lobster Ravioli are made with Gulf of Maine Lobster and produced by NH owned Portsmouth Lobster Company!

 

 

 

 

Lobster Ravioli Add-ons Available to pick up with your share this week! Deadline to order now extended to Monday nights by 9pm!
 
 

Order by Monday 9pm to get this coming week with your share!

 

We also offer a weekly Additional Fish Add- on for those weeks you need more than your share of fish for that special dinner gathering or cook out! For now, Additional Fish will be the "Catch of the Week" fish we offer as your weekly share.

 

Now you can order your Additional Fish up until Monday at 9pm, once you have received your newsletter and know the Catch of the Week!

 

Additional Fish Add on is available weekly!
 
Order your Add- ons here by Monday night to receive them with your share next week! Remember, the Nuts over Fish will be delivered Week 7, the week after next!
 
Thank you for your support for our program!
 
We are supporting NH's local fishing industry and getting the freshest seafood available!
 
Here's to eating fresh local fish all summer long!
 
All the best,
 
NH Community Seafood
 

 

 

                                                  

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 5/30/2016 12:26pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Dear %%user-name%%,

 

Happy Memorial Day and a special thank you to all our Members who have served in our US Military. We honor you today!

Due to the Holiday and regulations currently preventing our Dayboat fishermen from fishing until this Wednesday, June 1, we will be obtaining Flounder for Wednesday,Thursday and Fridays deliveries. We will have to substitute Haddock for our Tuesday deliveries this week.

This is the dynamic nature of the Fishing industry, while we try very hard to provide one species all week to our customers, sometimes those fish are simply not available. And you know the saying, "variety is the spice of life"!

 ALL TUESDAY PICK UPS, YOU WILL RECEIVE THE ATLANTIC HADDOCK, a familiar and delicious cousin of the Atlantic Cod. 

 

While most of you have tried this Atlantic favorite, I can bet you've never had it as fresh as you will this week! The Haddock spans both sides of the Atlantic Ocean. In our western Atlantic, Haddock can be found from Newfoundland to Cape May, New Jersey. A cold water species, the Haddock is most abundant in the Gulf of Maine and especially offshore on Georges Bank.

Haddock prefer a gravel or rocky bottom and can live up to 10 years old. Grayish-silver in color, with a distinctive black lateral line and black 'thumbprint" along the side, haddock are also easily recognized by their pointed, shark-like, front dorsal fin. This species feeds primarily on mollusks, crustaceans and herring. 

Haddock fillets are firm and tender. They are denser than a cod fillet and have a sweet, mild flavor. Most fried fish sandwiches you will find in New England are haddock. This is a staple and abundant New England species. 

 Sauteed haddock with a nut and herb topping

Here are some great recipe ideas for Haddock: https://www.pinterest.com/graffambros/haddock-recipes/.

 

FOR OUR WEDNESDAY, THURSDAY AND FRIDAY PICK UPS, YOU WILL RECEIVE FLOUNDER..EITHER YELLOWTAIL OR AMERICAN PLAICE ("DABS") from our Dayboat Fishermen! It will be there first day out and we are excited to be able to get their first catch of the season!

 

 

 

 

 

American Plaice Flounder  

 

 

 

 Yellowtail Flounder

 

 The American Plaice or "Dabs" are a cold water species that range from southern Labrador to Rhode Island and in the eastern Atlantic from Greenland to northern Europe. Dabs live on the sandy/mud bottom and prefer deep water. Some can be found as deep as 700m (about 2100ft). They are reddish to gray-brown on top and have a blueish white underside. They have a distinctly pointy nose and rough scales. Plaice is a white, lean flaky fish with a mild flavor.

The Yellowtail flounder is found in the Atlantic Ocean from Newfoundland to the Chesapeake Bay. The species got its name from the yellow tint on the tail and fins that encompass the top and bottom of the flattened out, eyes- on- top anatomy of this species. Like all flounders, the yellowtail spends most of its time on the bottom of the ocean, particularly in sandy bottoms and is basically sedentary unless disturbed or hungry. It is a right eyed flounder.

The flesh of this bottom dweller is lean and firm with a distinctly sweet taste often used as the standard when comparing the flavor of other flounder species.

                              Flounder sauteed and wrapped with a bread crumb topping
 

Our NH Dayboat Fisherman this week is Veteran Dave Goethel of the F/V Ellen Diane. Thanks Dave for getting out there on Day 1 for us! Dave has been a true advocate for NH Groundfishermen and is currently in the National news for fighting the newly enforced regulations by the National Marine Fisheries Service (NMFS) concerning their new ruling about At Sea Monitors. Read more here:http://buff.ly/1OWDKA4.

Captain and Fisherman Advocate Dave Goethel of the F/V Ellen Diane
 

Additional Fish Orders and Lobster Ravioli Add-ons:

Want some more haddock for Tuesday for Flounder for the rest this week?

If you love Haddock (Tuesday pick ups) and Flounder (Wed-Fri pick ups) 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 packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

 
Lobster Ravioli Add ons and Additional Fish 1lb parcels now available to order online until 9pm tonight!

 

 

HOLDS AND DOUBLES: Please remember to do this on our website and select both the week you wish to hold AND the week you wish to double...here's how..

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. THIS MUST BE DONE THE SUNDAY BEFORE THE WEEK YOU WISH TO HOLD OR DOUBLE!

Self -serve Pick ups:

Please pay close attention to your share size if picking up from a Self serve pick up! Remember, all bags are labelled with the size share, 2lb, 1lb and 1/2lb. Please take and extra minute to make sure you are getting the right sized share!

Restaurant Supported Fishery:

And don't forget our Restaurants who support us in our Restaurant Supported Fishery (RSF) Program. Next time you are dining out, drop by and tell them you are a CSF Member! Our supporting Restaurants are: 

  • 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

 

And this week, we will be adding our Nuts over Fish Add ons for you to look over and order for upcoming weeks! Details by the end of the week!

Last but not least, NH Community Seafood is co-sponsoring this free event, open to the public at the Seacoast Science Center on June 7:

 

The Great Bear Sea Film Screening and Panel Discussion

Join us for a special film screening about managing ocean resources in the Great Bear Sea and find out how local, regional, and national planning efforts are combining to sustain our coastal communities.

Date: June 7, 2016

Time: 6:30 pm

 

 

The Great Bear Sea is the latest film in Green Fire Productions’ award-winning series, Ocean FrontiersOcean Frontiers films are screening across the country and around the world to rave reviews. The films leave audiences with sense of hope that change is possible through collaboration and science-based decision making that benefit our ocean and ocean economies.

 After the screening, an interactive panel discussion takes place, with:

  • Aimee Bushman, Ocean Planning Outreach Manager, Conservation Law Foundation
  • Peter Britz, Conservation Commission Environmental Planner, Portsmouth, NH
  • Cliff Sinnott, Executive Director at Rockingham Planning Commission, NH
  • David Watters, Senator, NH District 4

Moderator: Wendy Lull, President, Seacoast Science Center

You’ll learn about the draft Northeast Regional Ocean Plan, recently released for public review, and the New Hampshire Coastal Risks and Hazards Commission Report, released on April 1st.  A public meeting on the Commission Report will be held at the Seacoast Science Center on June 1st at 7pm; click here for meeting details.

Join us for a coffee and dessert reception, a screening of the film, and a lively discussion on how we can help sustain our local marine environment, livelihoods and cultures.

Co-hosted by the Blue Ocean Society for Marine ConservationConservation Law Foundation, Green Fire ProductionsGulf of Maine Marine Education AssociationThe Gundalow CompanyNew Hampshire Community SeafoodShoals Marine Laboratory, and Star Island.

The event is free of charge; please register in advance.

 

That's all for this week, enjoy your fresh local fish and thank you for supporting our NH Fishing Community!

 

Cheers,

Andrea

 

 

Register Now

 

 

 

 



-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 
Posted 5/23/2016 4:46pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------

Dear %%user-name%%,

We are already on Week 4 of our Session. There are a limited number of NH boats fishing for the month of May. We try to offer a wide variety of different NH fish species throughout the session. However, we are committed to trying to always buy from NH boats, so for that very reason, we are serving up what is being caught this week, which is once again the delicious Atlantic Pollock, Pollachius virens. 

Pollock is quickly becoming the new signature New England fish, tasting much like cod and haddock and very abundant. Check out the article which appeared on our Facebook page:http://www.concordmonitor.com/Misunderstood-pollock-a-key-to-New-England-seafood-s-future-2011708.

Atlantic Pollock is related to cod and haddock and 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 and many processed seafood products. 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/.
 
 
 
 
 
Pollock fillet baked with rosemary and lemon
 
Our Fisherman this week is Board Member and longtime fisherman, Jamie Hayward of the F/V Heidi Elisabeth. Jamie is the last of NH Fishermen offloading at the commercial fishing pier in Portsmouth. Thanks to the crew of the Heidi Elisabeth for the majority of this week's Atlantic Pollock!
 
 
 
 
 
 Captain Jamie Hayward and the F/V Heidi Elisabeth



Additional Fish Orders and Lobster Ravioli Add-ons:

Want some more pollock for this week?

If you love Pollock 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 packages and the Lobster Ravioli will now be labelled with your name on the bag and placed on top of the coolers.

 

Lobster Ravioli Add ons and Additional pollock now available to order online until 9pm tonight!
 

Nuts over Fish, a NH based company run by Shareholder and CSF Member Cinde Vandette, will be making their product available to members starting next week.

 

An insanely delicious gluten free nut topping made with ALL NATURAL nuts and spices that will instantly enhance your Salmon or YOUR favorite fresh fish!


All six toppings will make you fall "crazy" in love with any fish!

 

3-fish-home-page-off

 

 

Look for these products to be available to order with your fish in the upcoming weeks!

 

HOLDS AND DOUBLES:

We offer a flexible hold system if you are away for a week during our session. To access this feature, use the Member Login on our website. Here you may select the week you want for us to "hold" your share and the week you want us to "double up". When you receive your double share, it will be in the same size bags as your regular share and you will pick up two packages. For example, if you are signed up for a 1lb share, your double share will come in two 1lb packages. The same goes for 1/2 lb and 2lb double shares. 

Self -serve Pick ups:

Please pay close attention to your share size if picking up from a Self serve pick up! Remember, all bags are labelled with the size share, 2lb, 1lb and 1/2lb. Please take and extra minute to make sure you are getting the right sized share!

Restaurant Supported Fishery:

And don't forget our Restaurants who support us in our Restaurant Supported Fishery (RSF) Program. Next time you are dining out, drop by and tell them you are a CSF Member! Our supporting Restaurants are: 

  • 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

 

Thank you for your continued support for our local NH Fishermen and enjoy our local Pollock this week!

Enjoy!

Andrea

---- 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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