NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 5/16/2016 1:44pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Welcome to Week 3 of NH Community Seafood's CSF!  I hope you are enjoying your fish.

This week's Catch of the Week is White Hake, Urophycis tenuis, otherwise called "Mud Hake".

Distinguished by the white barbels on the chin and white spots, White Hake are found from the Gulf of St. Lawrence to Cape Hatteras, NC and occasionally some schools will stray into deep waters off the coast of Florida. White hake migrate from cooler, deeper waters in the winter to warmer, shallower waters in the spring and summer. Some juveniles can be found in estuaries in the summer. Adult hake can live up to 20 years old and female white hake are among the most fertile of all groundfish (the fish that live on the bottom or "ground" of the ocean), producing up to several million eggs in one spawn!

 

Despite it's name, the hake is not all white, it is a mud-colored (hence the nickname, "Mud Hake"), white spotted fish on the sides, bronze-gold colored on top and white on the underbelly. Hake have a rather large mouth, the cardinal barbel and very long pectoral (the ones on the sides) fins that have ray- like projections spanning off the body.

White hake are delicious because they primarily eat small crustaceans like lobsters and crabs and shrimp! What a bonus for us! Their flesh has a thick, white meaty consistency and cooks up nicely. Here is a link to some great recipes on Pinterest,https://www.pinterest.com/explore/hake-recipes/

Our Fisherman this week for the majority of our shares is NH Sector fisherman, Fanel Dobre, owner of  the F/V Angela Michelle. A guest boat out of Gloucester helped catch the remainder of our hake for this week.

 

Additional Fish Orders and Lobster Ravioli Add-ons:

If you love hake 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 now available to order online until 9pm tonight!

 

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
 
Our Restaurant Supported Fishery (RSF) is growing by the week! We have teamed up with Three Rivers Farmer's Alliance to help market our fish to chefs around the Seacoast and beyond. Please support these fine establishments that are currently serving our fish on a weekly basis:
  • 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, 47 Washington Street, Dover, NH
  • Monadnock Food Co-op, Keene, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
  • Sonny's Tavern, Dover, NH
  • The District, Porstmouth, NH

Brookford Farm Partnership:

Get fresh organic produce, milk products, meats and more along with your fish shares

Brookford Farm, in Canterbury, NH and NH Community Seafood have a long history. Brookford Farm delivers shares for us to some of our pick up locations beyond the Seacoast region. They also help hand out shares for us at some locations. AND, they have a fantastic CSA program with farm fresh organic produce, eggs, milk products, handmade bread and meats! You can get your CSA share from Brookford along with your fish at these pick up locations: Nashua, Manchester, Exeter and Canterbury. Summer Sessions start June 6!

Thank you for supporting NH's only Community Supported Fishery. We have rolling enrollment until August and our 8-week Summer Session starts June 21 if you know anyone who has tried our fish and wants to sign up!

All the best,

Andrea

 

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nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 5/9/2016 5:03pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

 

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Welcome to Week 2 of our Spring/Summer CSF Session!  Our first week of distribution went well, except for a few issues with our self serve pick ups. If you are a member at a self serve pick up, there are a few things we will need you to do to ensure everyone is getting the correct share size:

Self serve Pick up Checklist:

1. Please check your bag label for lb amount to make sure you are taking the correct share size. You signed up for %%member-types-text%%. Your share size is also listed on the pick up sheet.Here are the three share sizes, bagged according to weight. 

These are the three share sizes, 2lb, 1lb and 1/2lb. 

If your pick up has two coolers, one will always have 1lb shares  and the other will have 2lb and 1/2lb shares. Add- ons are typically on top of the coolers.

2. Check your name off the pick up list 

3. Enjoy your fresh fish

 

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  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/.

Our fishermen this week are "guest boats" from the Portland, Maine area. Only two of our NH fishermen are fishing this week and their catch is being landed far away in New Bedford, Mass. In these rare cases early in the season, when many of our NH Dayboat Fishermen are not yet fishing, we rely on our neighboring fishermen for fish. Thanks to the   F/V Christina Carol for a majority of our Monkfish this week!

 

 

 

 

ADD ONS:

You can still order Lobster Ravioli and Additional fish by 9pm tonight!



We currently have two Add-ons available for Members toorder in addition to their fish share. They are Lobster Ravioli and. You must be paid in full to order Add-ons through our website. Just pay with a credit or debit card using our Paypal. You do not need a Paypal account. Add on orders are typically due by Sunday night, however we are extending today's Add -on order to 9pm tonight, since we forgot to send you a reminder!

Don't forget the upcoming fundraiser for nhptv, with a panel discussion moderated by NHCS Secretary Erik Chapman:

 

Also, we will soon be offering a delicious fish seasoning blend, Nuts to Fish, brought to us by CSF member and NHCS Shareholder, Cinde Vandette of Hampstead. We will offer this product as an Add-on  midway through this Session, stay tuned!

It's not too late to get your friends, family and coworkers on board! We will have a revolving enrollment until July for this session!

 

Thank you for supporting NH Community Seafood and enjoy the monkfish!

Cheers,

Andrea

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 5/2/2016 4:43pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

 

                                 
 
Welcome to our Community Supported Fishery (CSF) and thank you for joining!  If you are new to our program, this is your weekly Monday newsletter telling you about your "Catch of the Week" from NH Community Seafood!
You will receive this newsletter every Monday, telling you about your fish and the fisherman who caught it as well as any other interesting and important fishing industry news!
You will also receive a weekly Pick Up Reminder the night before your pick up and weekly invites to purchase our delicious Shellfish Add Ons, all orders for these are due by Sunday night for delivery with your share that week. 
 
Our NH Fishing Fleet has dropped in size dramatically over the past 10 years. Currently, there are just 9 boats commercially fishing out of NH. We will attempt to purchase fish from all of these boats throughout the season, one  is independent, selling off the boat. Visit Rimrack, out of Rye Harbor for more info. We offer our fishermen a financial incentive when we purchase fish from them.
Our Catch of the Week to start off the season is the Atlantic Pollock, Pollachius virens. 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/.
 
 
 
 
 
Herb encrusted sauteed pollock and green beans
 
Our NH Fisherman this week is Fanel Dobre. Fanel owns the F/V Anne Marie, a groundfishing boat and the F/V Stormdancer, a lobster boat that lands in Portsmouth and Portland, Maine.  Thank you to Fanel and his Captain and crew of the F/V Anne Marie for this week's catch of delicious Pollock!
 
 
 
 
We are proud members of a great organization called Local Catch. Local Catch promotes eating local and selling local seafood.  I traveled with two of our Board members,  Damon Frampton, President and  Erik Chapman, Secretary to the Local Seafood Summit in Norfolk, Virginia this past February, co sponsored by Local Catch and NH Sea Grant. There, we met with other nationwide CSF's, fishermen and women from Yukon territory and beyond, retail seafood shop owners, couples owned seafood companies as well as Sea Grant, NAMA and other prominent organizations representing sustainable fisheries. 
 
 
I traveled with a group along the Outer Banks to working waterfronts and fish houses. Most of the fishermen have the same plight as our NH fishermen, regulations that have put them out of a profitable business with the fish they were used to fishing. And a lack of younger fishermen getting into the industry. 
NH Fishermen are faced with strict regulations and are trying to make a living on the quota they have been given to catch. They also have had to absorb an extra cost for what is called At Sea Monitoring (ASM) or observers on board their boat.  This used to be a service paid for by National Marine Fisheries Service (NMFS) but has just this year, March 1, 2016 been turned over to the fishermen to pay.
 
 
You can hear about this and many more stories in the NH Public Television documentary featuring NH Community Seafood:
 
 
 
 
 
Please join us at this special premier event of dinner, moderated by NHCS Secretary, Erik Chapman, documentary screening and panel discussion.  Tickets online at nhptv.org/fish
 
 
LOGISTICS:
 
VACATION HOLDS AND DOUBLES:
 
We offer a flexible HOLDS policy for week's within the session when you will be away. You can access these through the Member Login on our website and then select HOLDS. Hold for the week you are away and choose any other week in the session to "double up" your share. You can do this as many times as necessary throughout a session. Holds are also due by Sunday night for the following week.
 
If you are receiving this newsletter, you have signed up for either a 15 week or Annual Membership. This 15- week Spring/Summer Session will go from May 3-August 14. The Annual Membership will run from May 3 -December 2.
 
A Second 15- week Session will be available for sign up soon. It will be our Fall Session August-December 2.
 
Sign ups for this all sessions are rolling enrollment and pro rated. So tell a friend for a family member, it's not too late to sign up, ever!
 
Please visit one of our many restaurants that buy fish from our Restaurant Supported Fishery (RSF):
 
  • Throwback Brewery, North Hampton, NH
  • Local Eatery, 21 Veterans Square, Laconia, NH
  • The Hancock Inn,33 Main Street, Hancock, NH
  • Moxy, 106 Penhallow Street, Portsmouth, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth, NH
  • Jumpin' Jays Fish Cafe, 150 Congress Street, Portsmouth, NH
  • Blue Moon Evolution, 8 Clifford Street, Exeter,NH
  • One Hundred Club, 100 Market Street, #500, Portsmouth, NH
  • 7th Settlement, 47 Washington Street, Dover, NH
  • Monadnock Food Co-op, Keene, NH
  • The Bedford Village Inn, Bedford, NH
  • Franklin Oyster House, Portsmouth, NH
 
We have also partnered with Three Rivers Alliance to market our fish to other restaurants throughout the local food supporting network in NH and lower Maine. 
 
 
Thank you for joining our cooperative to help promote local fish and local fishermen.  Enjoy the fresh and local pollock!
 
Cheers,
Andrea
 
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nhcommunityseafood@gmail.com
 
Andrea Tomlinson
Manager, New Hampshire Community Seafood
(603) 767-7209
Posted 3/19/2016 1:49pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello  NH Community Seafood Member,
 
It is with great anticipation that we announce sign ups open for our 2016 CSF Season!  We have made a few changes to our session this year but have not increased prices!
 
We are modeled on a Community Supported Agricultural (CSA) share system and would like to be able to offer you fish throughout the local fishing season (May-November) without requiring you to repeatedly renew your membership. So, in an effort to make things easier for our customers, we have almost doubled the length of our sessions. We are will be offering two-15 week sessions as follows:
 
  • Session 1  May 1 - August 14.
  • Session 2  August 16 - November 27
  • Holiday Seafood Medley Session  December 6 - December 31.
Weekly shares will continue to be offered in the following sizes, named accordingly. We will not use the Full, Half or Quarter Share titles, simply:
 
  • 2lb Share (formerly called "Full" Share)
  • 1lb Share (formerly called "Half" Share)
  • 1/2lb Share (formerly called "Quarter"Share)
 
We are also excited to be offering an  Annual Membership option, where you can sign up for the entire Season, 30 total weeks, with just one click!
 
Of course, because the length of sessions have gone from 8 weeks to 15 weeks, the prices of sessions have increased, but the price/lb of fish has not!
 
We hope you find this a more convenient and simple way to get your fresh and local fish throughout the season.
 
We have also added two new pick up locations this year:
 
Contoocook Farmer's Market on Saturdays (former Warner members, please use this as your new pick up location) and another pick up at Brandmoore Farm on Fridays.
 
That's it on our changes, we will continue to offer you NH's best locally caught fresh fish weekly as well as a wider variety of Add-Ons, like our Lobster ravioli, scallops, oysters and even live lobsters, added to our availability list when in season!
 
 
We will continue to offer HOLDS for those weeks when you will be on vacation or out of town. Just go to your Member Login and select a "new vacation hold" and a week to double up on your share.  
 
We look forward to seeing you at one of our pick up locations this year! Click here to sign up!
 
Thank your for your support and interest in NH Community Seafood, helping NH's Fishing Community survive, one pound at a time!
 
All the best,
 
Andrea
 
 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 
Posted 12/22/2015 10:23am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Week 4, Premier Fish- Grey Sole Fillet


                                                                                     

It's our final week of the Holiday Seafood Medley Session and NH Community Seafood's final week of the season.  Thank you all for participating in this unique blend of NH's freshest seafood for the Holiday Season. We will surely feature this again next year.

Our Community Supported Fishery (CSF) season will begin again next spring. We will be bringing you local fish and other Add On items, like the variety of shellfish we featured this session.

Look for a sign up email notification in March 2016 to become a Member of NH's only cooperatively owned CSF!

Our "Premier Fish" for this Holiday Session is Grey (or Torbay) sole, otherwise known as Witch FlounderCommon throughout the Gulf of Maine, the Grey Sole is known for it's high quality texture and small, delicately flavored fillets. 

Your sole fillets will be from 2-4 ounces each and delicate and thin. They will cook quickly so be cautious not to overcook. Here are some great recipes, including Crab Meat Stuffed Sole, as seen above: https://www.pinterest.com/aquanor/grey-sole-recipes/.

Thank you to  President of NH Community Seafood's Board of Directors  and our Lobsterman for this Session, Damon Frampton, Captain of F/V Vivian May of Portsmouth, for providing us with live NH lobsters Week 2 and the Fresh Lobster Meat and Lobster Ravioli all Season.

NH Community Seafood President and Lobsterman, Damon Frampton (left) and Sternman

F/V Vivian May landed all our Lobster this Season

 

Thank you again for your patronage and for supporting our local NH Fishing Industry for 2015! We look forward to seeing you next year! Until then...

All the Best in the New Year and Peace on Earth,

Andrea

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 12/18/2015 1:12pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello Holiday Seafood Medley Members,


Our final week of deliveries is next week, which is already Christmas Week! Here are the changes for pick up times by location:

Manchester and Exeter- usually Thursdays, moved to Wednesday, December 23, same times

Peterborough- usually Friday, moved to Wednesday, December 23, same times

Dover, Durham, Portsmouth- usually Friday, moved to Thursday, December 24, coolers will be there as early as NOON at Durham and Dover and as early as 230pm at Porstmouth!

 

Happy Holidays and thanks for making it local, NH Seafood for the Season!!

With tidings of comfort and joy,

Andrea

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 12/15/2015 11:28am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.


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It's Oyster Week!

 

 

                             

Hello Holiday Seafood Medley Members,

Are we having fun yet? We are loving being able to provide you all with this great variety of the freshest seafood NH has to offer for the Holiday through NH's Only Community Supported Fishery!

This week, we will feature oysters grown right here in New Hampshire, in Great Bay! Your oysters will be harvested the night before your pick up, so it doesn't get any fresher than that!

Our oysters this week come from my former co-worker and friend, Brian Gennaco, owner of Virgin Oyster Company in Dover. We also received oysters from Wagon Hill Oysters, owned by former colleagues and  long time UNH professors, Researchers and oyster farmer experts, Dr. Ray Grizzle and Dr. David Berlinsky (also a fish aquaculturist).

               

   Brian Gennaco and his wife, Sarah                                           Dr. Ray Grizzle

Most people know about eating oysters raw on the halfshell, but they can also be cooked, smoked, fried, used in soups and chowders and mixed in with a variety of other seafood in recipes! Here are some great for your oysters:https://www.pinterest.com/explore/oyster-recipes/.

For Christmas week, we have some adjustments to some of our pick ups:

Manchester: Moved to Wednesday, same times

Exeter: Moved to Wednesday, same times

Peterborough: Moved to Wednesday, same times

All other Friday Pick Ups, Dover, Durham and Portsmouth:

Moved to Thursday, same times

Our premier fish for next week, weather dependent of course, will be Grey Sole! So you can plan your Christmas week fish dinner now! 

Happy Holidays and thanks for making it Seafood for the Season!

With Wishes of Peace and Joy,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

 
Posted 12/8/2015 1:16pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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LIVE LOBSTER WEEK 2


Welcome to Week 2 of our Holiday Seafood Medley Session! Your lobsters will be live and banded at the claws, freshly caught this week. Your share consists of 2 live lobsters. At most pick up locations, we will have a volunteer there to help you bag your crustaceans. We do have some pick up locations that will be self serve, with bags provided and lobsters on gelpack ice in our coolers. 

 

For our adventurous and hopefully willing members, our self-serve pick ups this week are:

Applecrest Farm- Tuesday 2:30-6:30pm

Farmer Dave's, Dracut, Ma-Tuesday, 4-7pm, (Reminder: BROX HILL FARM TODAY, then to PARKER RD last two weeks)

Brasen Hill Farm,Thursday, 11:30-4:30 staff there to assist, after 4:30pm, will be self serve

Durham- Friday, 2-6pm 

 

We all know how to commonly prepare these beloved creatures, but here are some other great holiday recipe ideas for your lobsters, including the New England favorite, Baked Stuffed Lobsterhttps://www.pinterest.com/travelmedia/lobster-recipes-festivals-more/

And don't forget about our Add Ons for the rest of the Session! You can order Portsmouth Lobster Company's Lobster Ravioli or Fresh Picked Lobster Tail, Claw and Knuckle Meat as an extra treat for your Holiday Seafood dinners!

Try one of these Member- only Shellfish Add Ons for next week! Just get your order in by Sunday at 9pm for delivery at your pick up location with your oyster share!

Enjoy your lobsters and please feel free to contact me with any questions or concerns.

Thanks for making it fresh and local Seafood for the Holiday!

With Holiday Wishes for Peace and Joy,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 12/4/2015 11:01am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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MAKE IT LOBSTER FOR THE HOLIDAYS, we have a variety of choices:



         Lobster Ravioli                                Fresh Picked Lobster Meat

        12 oz bag, for just $15                              Tail, claw and knuckle, just $53/lb

 

We are delighted to offer you two delicious Lobster Shellfish Add Ons for our Holiday Session! Both items, brought to us by Portsmouth Lobster Company, are available to be picked up with your Holiday Share all month.

Our lobster meat is direct off the boat, caught and picked by our NH Lobstermen! Great for making lobster rolls, seafood salad and just about any recipe that calls for lobster!

Sign up here, and pay with a credit card or debit card. Remember, you must be fully paid for your Holiday Medley Share  to order these Add Ons. 

ORDER BY SUNDAY at 9pm to receive your Add On the following week with your share!

Enjoy the Holidays! And thanks for making it local, NH Seafood!

New Hampshire Community Seafood

------

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 12/1/2015 11:30am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Welcome to our First Annual Holiday Seafood Medley Session!
 

 

 

 

 

It's Week 1, Scallop Week! Thank you for your order!

Our scallops are fresh and just landed and average 40-50 scallops/lb. Your share for this week is a 3/4lb bag of scallops bagged in a clear unlabeled bag. Shares will be kept on ice in coolers at your pick up location, which will be operating on the same times as we did for our CSF fish pick ups! This is how they will look:

Scallops can be cooked in a number of ways, broiled, baked or sauteed. Wrapped in bacon, they are delicious! Here are some great ideas for scallop recipes:https://www.pinterest.com/thesneak50/scallops-recipes/.

Our Fisherman for the Scallops is long time Portsmouth Ground Fisherman and Scallop Fisherman Jeremy Davis of the F/V Karen Lynn I. Thanks to Jeremy and his crew for providing us with the freshest scallops in NH!

The F/V Karen Lynn I, landing our Scallops for this Week

 

 

And as a reminder, our upcoming weeks for this seafood extravaganza look like this:

Week 2: (Dec 8-11): Lobsters, 2-1lb/share, Don't forget,the lobsters are live. We will have someone at your pick up location to assist you in bagging your share. Lobster bags will be provided.

Week 3 (Dec 15-18): Oysters, 1 dozen/share

Week 4 (Dec 22-24): Premier Fish, 1 lb/share  The prospects for this "premier fish" are: grey sole, halibut or cod.  It will depend on that supply that week!

Thanks again for signing up for this first time event from NH Community Seafood! It is our last session for the season and it will provide our NH Fishing Community with continued support right into the New Year!

Enjoy your scallops and Happy Holidays!

All the best,

Andrea

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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