NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 9/8/2015 12:29pm by Andrea Tomlinson.
 

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello SESSION 3 MEMBERS,

Due to the Holiday weekend, we are extending our deadline to order our Shellfish Add on this week, Lobster ravioli unitl 9pm tonight!

To order the Add ons, you must be paid in full for your fish shares and checkout for you Shellfish Add Ons online using a debit or credit card. Once you checkout, your order will be placed for the week you selected and you simply pick up your Add on with your share!

Our 12 oz. bag contains 10 huge, lobster packed Raviolis (see photo above) for your enjoyment!

We may also be able to offer you live lobsters next week, for Week 4. We are currently working out the logistics of this Add On to be able to provide you with custom ordered NH caught live lobsters at your specific pick up location!

So, Sign up Today for you Lobster Ravioli this Session, while supplies last! Another great way to support our local fishing community!

Remember, you have to sign up for by tonight at 9pm in order to get your Ravioli along with your share for this week!

Thanks,

Andrea

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/8/2015 12:04pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Seacoast Fishing Community.

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Hello Local Seafood Supporters,

 

We are already mid-Session 3 and continuing to provide you with fresh, locally caught NH and Gulf of Maine Seafood from our local boats to your plate.

Due to quotas on codfish having been drastically reduced over the past five years, other formerly" under utilized" fish are becoming the mainstay here in New England. Catching and selling fish that are locally plentiful and sustainable caught has proven effective for our fishermen. That's why we offer much more than just cod. We offer the delicious and comparably delightful under utilzed species through our CSF, in addition to well known fish like cod, haddock and flounder!

This week's Catch of the Week is the Monkfish. Formerly caught as by-catch in otter trawls and gillnets, monkfish have quickly become on 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 lung of the monkfish. The wide, large mouth , adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth. Once the jaw locks, it is difficult to pry open. I can personally attest to this!

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. My chef friend, Steve Broido, cooked monkfish for us for Mother's Day. Here is the preseasoned tail meat before and after it went on the grill:

 

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


Our Fishermen for this week are Rick Anderson of the F/V Bridget Leigh, Tommy Lyons from the F/Marion J, Jamie Hayward from the F/V Heidi Elisabeth and Jayson Driscoll from the F/V Sweet Misery. Both these fishermen are day boat fishing and landing their catch in Seabrook and Portsmouth, NH. Thanks for the great monkfish guys!

Here are some great recipe ideas for monkfish: https://www.pinterest.com/fishisthedish/monkfish-recipes/.

 

Your shares this Session will be labeled with our new color labels.  Full shares are 2lbs, Half shares are 1lb and Quarter shares are 1/2lb. If you are picking up at one of our self-serve locations, please be certain you are taking the correct amount according to the label on your share!

 

Need some extra fish one week for that family get together or your Labor Day barbeque? You asked for it and now you've got it! We now have 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!

 

LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

 

Available every Friday, off the boat, until October:

Want to buy some local lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae, and President for NHCS Board of Directors, is selling these delectable  crustaceans off the boat, at the Portsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of the season into October!

 

 

 

 

Now, for LOGISTICS:

 SHELLFISH ADD-ONS FOR SESSION 3:

We will continue to offer our Gulf of Maine Lobster Ravioli, from Portsmouth Lobster Company, for Session 3 as a Shellfish Add-On.  We would also like to offer our NH caught live Lobsters as an Add-on next week as well, we are working out the feasibility of this right now! Look for an email announcement this week on this possibility.

 

VOLUNTEERING WITH NHCS:

 Labelling bags: We use at least 500 bags each week for our shares. Our bags now say "FRESH FISH", as opposed to the fish species name. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with last Session's labels!

 

Social Media: Like us on Facebook, invite your friends to view our page and  and recipes, we love to see them and so do other Members! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

 

Handing out Shares: Some of our pick ups, like Farmer Dave's, Dover and Laconia are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address.

 

Thank you for joining our movement to help offset the financial and political struggles our NH Fishing Community is experiencing this year. They need our support and we are doing that as NH's only Cooperatively owned CSF!

Thank you so much for your continued support!

 

Andrea

 

 

 

 

 

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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 9/1/2015 7:57am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello Seafood Lovers,

Welcome to to Week 2 of  Session 3 at NH Community Seafood! We have a real north Atlantic treat for you all this week, one of Europe's most popular fish used in Fish and Chips. the Spiny Dogfish Shark. Do not let this fish intimidate you, it's easy to prepare and absolutely delicious.

If you have friends, family, coworkers or neighbors still interested in our program, they can still sign up! We are allowing folks to sign up for Session 3, at a prorated cost until next Monday! They just need to go to our website and sign up like you did and become a member.

 

Spiny Dogfish Shark, otherwise known as Cape Shark, compromise the largest shark fishery in the United States and Europe.They are found in both the Atlantic and Pacific Oceans, on our coast, from Labrador to Florida. Dogfish migrate north in the Atlantic in spring and summer and head south for fall and winter. They can live for up to 40 years.

The Dogfish gets it's name from the venomous spines found on either side of its two dorsal fins. Slim bodied with gray coloring and characteristic white spots on top, they are voracious predators. Dogfish eat anything they can find, from crustaceans to squid to other fish (which is why our fishermen love catching them!)

Fillets of dogfish are a white color, with reddish veins, thick and look feathery. The red part turns brown when cooked and the rest will remain white. They are extremely lean with a sweet, mild flavor and if fried and eaten cold the next day, taste surprisingly like chicken!

Soaking your dogfish fillets in either milk or a brine solution (1 cup salt:1 gallon water) for at least an hour before cooking will both tenderize and hydrate the fillet and remove any odors that shark fillets sometimes emit. You can't go wrong frying up these juicy fillets and making the most popular dish in England, the Dogfish and Chips.

Click here to find more great recipe ideas for this Atlantic treat! There is no fish recipe that dogfish will not work with, have fun and experiment.

Our Fishermen this week are NHCS Board Members and longtime Seafarers, Tommy Lyons of the F/V Marion J and  Jamie Hayward of the F/V Heidi Elisabeth.

                                   Tommy Lyons of F/V Marion J

                       

                         Jamie Hayward of F/V Heidi Elisabeth

 

We will continue with our Shellfish Add Ons this Session, in addition to offering fresh, live lobsters Week 4, we will have Lobster Ravioli  available weekly from our very own Damon Frampton, longtime Portsmouth Lobsterman and NH Community Seafood Board of Directors President. Damon formed Portsmouth Lobster Company a few years back and we will feature their Gulf of Maine caught Lobster Ravioli as an optional Add On item for the rest of the Session.

 Please put your order in by Monday at 9pm the week you want the delivery!

Add ons are an exclusive item offered to CSF Members only through the Member Log In feature on our website. You simply order, pay with a credit card or debit card, and we include it in your pick up,it's that easy!

Additional Fish Add ons are now available too! Just go to Member Log In to order extra fish for that week you need more fish for your family fish fry or summer get together.

LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

Want to buy some local soft shell lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae has started selling these yummy crustaceans off the boat, at the Portsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of the inshore season, until October.

LOGISTICS TIME:

Going on vacation or can't pick up one week?

For our new members and to remind our regulars, we allow you to "HOLD" your share for a week through our online feature under Member Log In.

 VACATION HOLDS AND DOUBLING UP:

 YOU HAVE TO SCHEDULE IT YOURSELF ON OUR WEBSITE, IT'S EASY:

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

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

 

 VOLUNTEERING WITH NHCS:

 

Labelling bags: We use at least 500 bags each week for our shares. Our bags now say "FRESH FISH", as opposed to the fish species name. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with last Session's labels!

 

Social Media: Like us on Facebook, invite your friends to view our page and  and recipes, we love to see them and so do other Members! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

 

Handing out Shares: Some of our pick ups, like Farmer Dave's, Dover and Laconia are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address.

 Payments: If you have signed up for Session 3, but not yet paid, you will still receive your share this week. We operate on the honor system and rely on you sending your payment as soon as possible, once the Session begins. You have two options to pay: simply see your "confirmation email" and click on the link to our website where you can pay with a credit card for debit card OR mail us a check at the address provided in the email!

And please when you are choosing to dine out, think about one of these fabulous restaurants, all members of our "Restaurant Supported Fishery" and all very well known establishments with exemplary Chefs! Tell them we sent you!

            

  • Black Trumpet, 29 Ceres Street, Portsmouth, NH
  • Local Eatery, 21 Veterans Square, Laconia, NH
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, 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, Porstmouth, NH

 

 As always, thank you for joining our movement to help offset the financial and political struggles our NH Fishing Community is experiencing this year. They need our support and we are doing that, one pound at a time.

Enjoy the Dogfish and tell everyone you know how delicious this fish truly can be!

All the best,

Andrea

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/31/2015 11:18am by Andrea Tomlinson.
 

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello SESSION 3 MEMBERS,

Welcome to Session 3 of NH Community Seafood's' CSF!

Session 3 is in full swing and the link for adding on Shellfish is: Shellfish Add ons . This will put you into the Member Log In Page, where you will place your order.

To order the Add ons, you must be paid in full for your fish shares and checkout for you Shellfish Add Ons online using a debit or credit card. Once you checkout, your order will be placed for the week you selected and you simply pick up your Add on with your share!

This Session, we will continue to provide you with our delicious and very popular Lobster Ravioli from Gulf of Maine caught lobsters, provided to us by Porstmouth Lobster Company!

Our 12 oz. bag contains 10 huge, lobster packed Raviolis (see photo above) for your enjoyment!

We may also be able to offer you live lobsters mid Session (most likely Week 4) as well, we are currently working out the logistics of this Add On to be able to provide you with custom ordered NH caught live lobsters at your specific pick up location!

So, Sign up Today for you Lobster Ravioli this Session, while supplies last! Another great way to support our local fishing community!

Remember, you have to sign up for by tonight at 9pm in order to get your Ravioli along with your share for this week!

Thanks,

Andrea

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/25/2015 9:09am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello Session 3 CSF Members and Welcome!


     It's that time again and NH Community Seafood is happy to announce our first week of CSF shares for Session 3! Thank you for joining our Cooperative and helping to support the NH fishing community, a group of hard working men and women that need our support this year more than ever! We have almost 400 members signed up for this Session and 18 pick up locations in NH and one in Dracut, Mass to provide you with our fresh, locally caught fish from our NH fishing fleet. Welcome all our new members and Welcome Back to our existing members!

Payments: If you have signed up for Session 3, but not yet paid, you will still receive your share this week. We operate on the honor system and rely on you sending your payment as soon as possible, once the Session begins. You have two options to pay: simply see your "confirmation email" and click on the link to our website where you can pay with a credit card for debit card OR mail us a check at the address provided in the email!

Session 3 is 6 weeks long and goes until October 4. To remind our veteran customers and to inform you new members: we run four, 6-week Sessions (this is our third one this year) with a one week break in between Sessions. We will be running a 4-week Holiday Session in December as well!  Please see our CSF schedule at http://www.nhcommunityseafood.com/csf-schedule for a listing of Session dates.

If you have friends, family, coworkers or neighbors still interested in our program, they can still sign up! We are allowing folks to sign up for Session 3, at a prorated cost until next Monday! They just need to go to our website and sign up like you did and become a member.

To start off our Season, we are offering the cousin to the cod, the delicious Atlantic Pollock. In the same family as cod, Atlantic Pollock are 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. 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/.

Our Fisherman this week is Jamie Hayward, owner and Captain of the F/V Heidi Elisabeth. Jamie, the son of a fisherman, has been fishing for 25 years. He is a gillnetter and lands his fish at the Portsmouth Commercial Fishing Pier. He is also a Board Member of NHCS. Thanks Jamie for providing our first fish of the Session!

Remember the golden rule for cooking any fish: 10 minutes per inch. This means for every inch in thickness of your fish, you cook it a total of 10 minutes for each inch. So, for a fillet one inch thick you will broil, bake, grill, saute, fry, roast..for 10 minutes, including the flip on the grill, in the oven or in the pan. So, 5 minutes per side on a one inch fillet. You can't lose using this method. Another golden rule for a flavorful fish is: it's all in the marinade and the seasoning! Try marinading your fish overnight and taste the difference (don't use a citrus based marinade though,this will actually "cook" the fish, like they do with ceviche)! Use your favorite spices or fresh herbs from the garden with a little olive oil. Marinades and seasonings absorb best in cold temperatures, so overnight in the frig is the best way to go!

Your shares this Session will be labeled with our new color labels.  Full shares are 2lbs, Half shares are 1lb and Quarter shares are 1/2lb. If you are picking up at one of our self-serve locations, please be certain you are taking the correct amount according to the label on your share!

Need some extra fish one week for that family get together or your Labor Day barbeque? You asked for it and now you've got it! We now have 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!

LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

Available every Friday, off the boat, until October:

Want to buy some local lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae, and President for NHCS Board of Directors, is selling these delectable  crustaceans off the boat, at the Portsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of the season into October!

 

Now, for LOGISTICS:

 

SHELLFSIH ADD-ONS FOR SESSION 3:

We will continue to offer our Gulf of Maine Lobster Ravioli, from Portsmouth Lobster Company, for Session 3 as an Add-On. Sorry, we had a minor glitch with our sign up page for the Shellfish Add ons last week, but it has been fixed (click on the link)! We would also like to offer our NH caught live Lobsters as an Add-on this Session as well, we are working out the feasibility of this right now! Look for an email announcement next week on this possibility.

VOLUNTEERING WITH NHCS:

Labelling bags: We use at least 500 bags each week for our shares. Our bags now say "FRESH FISH", as opposed to the fish species name. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate any and all help we can get with this! Thanks to all our faithful CSF Member volunteers for help with last Session's labels!

Social Media: Like us on Facebook, invite your friends to view our page and  and recipes, we love to see them and so do other Members! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups, like Farmer Dave's, Dover and Laconia are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address.

Thank you for joining our movement to help offset the financial and political struggles our NH Fishing Community is experiencing this year. They need our support and we are doing that, one pound at a time.

I leave you with this:

"Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.”  -Margaret Meade

Thanks again,

Andrea

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/11/2015 11:07am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello CSF Members,

It's our last week of Session 2 and we are taking next week off before starting Session 3. We have been fortunate to have a diverse variety of fish this Session and back by popular demand this week to close the Session is the King Whiting! The King's get their name from their large size, these are the biggest and best of the bunch!

The King Whiting,  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 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/.

 

Our  NH Day Boat Trawlers are catching all of our King Whiting this week. Landed in Seabrook, we thank Captains 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 son

 

Need some extra fish one week for that Family party or neighborhood barbeque? You asked for it and now you've got it! We now have an Additional Fish Feature on the Member Log In page. Just chose from our 1lb increments how much extra fish you would like, pay online and the fish will be delivered with your regular share!

LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

Available every Friday, off the boat, until October:

Want to buy some local soft shell lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae and John Bordon of the F/V Mary Baker  have started selling these yummy crustaceans off the boat, at thePortsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of the summer into October!

 

Now, for LOGISTICS:

This is the end of Session 2 folks, time to sign up for Session 3, which starts August 24 and runs til Oct 4. Then we will have another 6-week, Session 4 until the November 22. If supplies last, we will also be offering a 4-week Holiday/Stock your Freezer Session for December complete with Fish, Lobster and Oysters! 

ADD-ONS for Session 3:

We will continue to offer our Gulf of Maine Lobster Ravioli for Session 3 as an Add-On. We would also like to offer our NH caught live Lobsters as an Add-on! Look for and email announcement next week, on our week off for all the details!

VOLUNTEERING WITH NHCS:

Labelling bags: You may have noticed our new flashy labels complete with weights on them! No more colored dots! We use at least 500 bags each week for our shares. Our bags now say "FRESH FISH", as opposed to the fish species name. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate any and all help we can get with this! Thanks to all our faithful Portsmouth CSF Member volunteers for help with this weeks labels!

Social Media: Like us on Facebook, invite your friends to view our page and please post your cooked fish! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups, like Farmer Dave's, Dover and Laconia are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address.

A special thank you to Portsmouth CSF Member and Photographer, Michael Sterling for the photo shoot at Yankee Fishermen's Coop last week! We will be adding Michael's shots to our website and Facebook page and you can see me in action, "loading dogs" (dogfish sharks) after a day at sea with Fisherman and NHCS Board Member, Captain Tommy Lyons and his crew member and longtime Fisherman, Collin Barnard

Thank you all for your continued patronage and support for our NH Fishing Community! Tell your friends, neighbors and family all about us and to Sign up for Session 3, so we can set some membership records for our third year in existence as NH's only Community Supported Fishery supporting our NH Fishing Community!

Enjoy the King Whiting and make this an opportunity to eat like King's and Queen's!

Have fun,

Andrea

 

 

 

-------

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/10/2015 12:07pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

------------

Hello CSF Members,

Just a reminder, we are in our last week of Session 2 and will take a week off next week, and it is the Last week to get Oyster Add Ons!!

Just a quick reminder that we now have two Shellfish Add Ons available to CSF Members Only from now til the end of the Session on August 16:

Gulf of Maine caught Lobster Ravioli, a product of Portsmouth Lobster Company, owned by our own Damon Frampton and Fresh NH Oysters starting next week!

It's Shellfish time! Enjoy these exclusive, Member Only Add ons while supplies last!

Ordering is easy, just go to: Shellfish Add Ons. Simply Log In, pay with a credit card or debit card and your order will be delivered with your weekly share next week! All orders are done through the website using a card, no checks for Add ons!  We will need all orders for next week in by 9pm on Monday.

Summertime is Seafood Time! Add Ons are extra bonus items available to CSF Members while supplies last !

I have also added an Additional Fish feature on your Member Log In page for those weeks that you may want extra fish in addition to your weekly share! Many of you have asked for it and now you've got it!

Thanks for all the support and get your Shellfish while supplies last!

Enjoy the weekend,

Andrea

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/5/2015 11:39am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF  Members,

This is a reminder email that we have almost completed Session 2 for our CSF  and are taking the week off Aug 16-Aug 23. We will be back again for SESSION 3, AUGUST 24-OCTOBER 4! To continue to receive your fresh and local fish shares, in addition to our delicious Shellfish "Add-ons" this Session, you must go to this link to sign up again: http://www.nhcommunityseafood.com/members/types.

Simply choose your share size, 2lbs  a week for a FULL SHARE ($160), 1lb a week for a HALF SHARE ($80) or 1/2lb a week for a QUARTER SHARE ($40). Your membership does not automatically renew for Session 3, you must sign up again online at the above link.

Thank you for your support for our NH Seacoast Fishing Community, they need our support this year more than ever and every pound of fish ordered counts!

Sign back up today, so you can continue to receive your fresh fish for the rest of the summer, just go to http://www.nhcommunityseafood.com/members/types

Cheers,

Andrea

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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/5/2015 11:31am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Good Day Seafood Lovers,

 

Thank you for your support and interest in our local Fishing Community! You signed up to be on our mailing list and here is what is happening:

We are a Community Supported Fishery, like a CSA, but for seafood. We  offer fresh and local seafood caught in NH or the Gulf of Maine every week, you prepay and we deliver! We fillet the fish and deliver it right to your town! We also have Member Only Add Ons like Lobster Ravioli and NH grown oysters available!

SIGN UP TODAY!


~Our Sessions run for  6 weeks, with a one week break in between

~We are in our Third Session for 2015, it runs from August 24-October 4


~If you are going away, you can HOLD your share and DOUBLE UP another week up to 3 weeks within the 6 week session

~Our fish is local, sustainably fished, fresh off the boat to your plate  and by buying through our Cooperative, you directly support and help local NH Fishermen maintain their dying livelihood!

Sign up today, the new Session starts  AUGUST 24!

Thanks for you interest, we are helping our local Seacoast Fishing Community, in dire need, one pound at a time!!

Andrea




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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 8/3/2015 3:28pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello CSF Members,

It's hard to believe we are already in Week 5 of our mid-summer Session 2! In addition to our very popular Shellfish Add Ons, we are featuring one of the Atlantic's best kept secrets this week, the Acadian Redfish. Please note: we have new labels with the weight of the fish on the bag, no more color coded dots, you just read your label to ensure you are taking the correct share! Remember..Full shares are 2lbs, Half shares are 1lb and Quarter shares are 1/2lb.

 

The Acadian Redfish, otherwise known as Ocean Perch, looks like a tropical fish from the islands. This member of the rockfish (grouper) family 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 fish species fed our military for 10 solid years from the 1940's through the early 1950's and has just begun to experience a revival in fish markets throughout 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/

Our fisherman this week is Tim Daggett of the F/V Anne Marie, owned by longtime NH Fisherman, Fanel Dobre.

If you haven't tried our Shellfish Add ons yet, you have one more week to do so! Many of our members have taken advantage of these Member Only Shellfish treats in the form of Lobster Ravioli, from Portsmouth Lobster Company and fresh NH raised Oysters from Virgin Oyster Company, out of our own Great Bay. Orders are preordered and must be placed by Monday at 9pm the week of pick up!

Need some extra fish one week for that Family party or neighborhood barbeque? You asked for it and now you've got it! We now have an Additional Fish Feature on the Member Log In page. Just chose from our 1lb increments how much extra fish you would like, pay online and the fish will be delivered with your regular share!

LOCAL LOBSTERS FOR SALE OFF THE BOAT IN PORTSMOUTH:

Available every Friday, off the boat, until October:

Want to buy some local soft shell lobsters and Jonah crabs, right off the boat, the same day they were caught? Damon Frampton of the F/V Vivian Mae and John Bordon of the F/V Mary Baker  have started selling these yummy crustaceans off the boat, at the Portsmouth Commercial Fishing Pier, on Peirce Island, next to Prescott Park. You will find them down on the docks between 3-6pm on Fridays for the rest of the summer into October!

LOGISTICS TIME:

Peterborough Pick Up: Due to a busy summer schedule with our delivery partner in Peterborough, Brookford Farm, we have to bump back your pick up time to 5pm to avoid any further late arrivals. Thank you for your understanding! And try the Hancock Inn next time you dine out, they participate in our RSF program and are the oldest Inn in NH!

VACATION HOLDS AND DOUBLING UP:

This was the last week to do a HOLD for Session 2. Remember, we are running 6 week Sessions and this is Week 5. Holds cannot be carried over to the next Session, sorry.  Our Session 3, running from August 23-October 3 will be available for Sign Ups this week. Look for an email reminder.

VOLUNTEERING WITH NHCS:

Labelling bags: We use at least 500 bags each week for our shares. Our bags now say "FRESH FISH", as opposed to the fish species name. So, if you would like to help label bags, something we need help with weekly, you could simply email or text me at the contact below and I could have bags and labels waiting for you at your pick up location. You can take them home, label at your leisure and return them the following week! We would appreciate and help we can get with this! Thanks to Members Richard and Emily Moore of Deerfield, for help with this weeks labels!

Social Media: Like us on Facebook, invite your friends to view our page and please share a recipe! We are on Twitter and Instagram too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups, like Farmer Dave's, Dover and Laconia are self serve pick ups. If you are willing to help hand out shares, it is helpful to have someone checking off names and ensuring you have the correct share size and Add ons. If you are interested in doing this, please let me know at the below email address.

One more week to go, then a one week break and then time for some late summer and early fall local, fresh NH species!

Enjoy and as always, thank you for your continued patronage and support! Together, one pound at a time, we are making a difference!

Andrea

 

 

 

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

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