NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 7/27/2015 10:09pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello CSF Session 2 Members,

You have been very adventurous thus far this Session, trying Monkfish, King Whiting and last week's Dogfish Shark This week, we are offering a more familiar cousin to the cod, the Atlantic Haddock.

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. 

 

Here are some great recipe ideas for Haddock: https://www.pinterest.com/graffambros/haddock-recipes/. Our Fishermen this week hail from the F/V Harmony out of the Gulf of Maine. The crew on the Harmony were featured in the History Channel Documentary Nor'Eastern Men in 2012, our very own New England version of the Deadliest Catch!

I hope you all enjoyed your Lobster Ravioli last week! In addition to Lobster Ravioli this week, our Add on will feature  NH's own Virgin Oyster Company, owned and operated by aquaculturist, Brian Gennaco. Enjoy NH grown Fresh Raw Oysters, just harvested out of Little Bay each day for our Members Only exclusive Shellfish Add ons! Remember, all Shellfish Add ons must be ordered by Monday 9pm for the week of delivery!

And don't forget, we have a host of restaurants supporting NH Community Seafood and the local fish movement as well! Our Restaurant Supported Fishery (RSF) is one of few existing programs like it in the country and we are proud to supply the following cutting edge NH establishments with our fresh, local fish weekly: Blue Moon Evolution (Exeter), Black Trumpet(Portsmouth), Jumpin Jay's Fish Cafe(Portsmouth), The Hancock Inn(Hancock), The Local Eatery(Laconia), Moxy(Portsmouth),Vida Cantina(Portsmouth) and Smuttynose Hayseed(Hampton).  Try a night out at one of these fantastic restaurants and tell them you are part of the CSF!

Now, for LOGISTICS:

 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 and John Borden 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 July into August.

 

 

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

 

Full Shares/2 lbs- HAVE A GREEN DOT

 

Half Shares/1 lb-HAVE A YELLOW DOT

 

Quarter Shares/1/2lb-HAVE A PINK DOT

 

 

 

VACATION HOLDS AND DOUBLING UP, PLEASE REVIEW:

 

WE CAN DO A HOLD FOR YOU IF YOU ARE AWAY, BUT 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. Throughout the Session, will be having bag labelling get togethers OR you could take some bags home and label them and bring them back the following week. Email me, I'd be glad for the help!

 

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 are self serve pick ups, like Farmer Dave's in Dracut, Dover Natural Foods in Dover and Local Eatery in Laconia. 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. We are encountering several mishaps at our self help pick ups as the Session moves forward. If you are interested in meeting new people and being a part of our community, please let me know at the below email address.

Summertime is Seafood Time, so live it up!

Enjoy,

Andrea

 

 

 

 

 

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nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/24/2015 10:05am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Fishing Community.

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Hello CSF Members,

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 7/20/2015 10:13pm 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 3 of our Second Summer Session 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.

 

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 reddish/white color, 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, Jamie Hayward of the F/V Heidi Elisabeth and Tommy Lyons of the F/V Marion J.

                                   Tommy Lyons of F/V Marion J

                             

Jamie Hayward of F/V Heidi Elisabeth
 

If you didn't receive my email this morning about our new Shellfish Add Ons this Session, let me fill you in: Starting this week, we will have Lobster Ravioli available from our very own Damon Frampton, longtime Portsmouth Lobsterman and recently elected 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.

Also, next week, we will begin offering NH Oysters as an Add On for the remainder of the Session. Go to Shellfish Add Ons to order your Ravioli or Oysters today. 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 and John Borden 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 July into August.

LOGISTICS TIME:

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

Full Shares/2 lbs- HAVE A GREEN DOT

Half Shares/1 lb-HAVE A YELLOW DOT

Quarter Shares/1/2lb-HAVE A PINK DOT

 

VACATION HOLDS AND DOUBLING UP:

WE CAN DO A HOLD FOR YOU IF YOU ARE AWAY, BUT 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. Throughout the Session, will be having bag labelling get togethers OR you could take some bags home and label them and bring them back the following week. Email me, I'd be glad for the help!

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 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. If you are interested in doing this, please let me know at the below email address.

That's it for this week folks! Enjoy the Dogfish!

All the best,

Andrea

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/14/2015 6:03pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members of Session 2,

Sorry for the delay in the newsletter this week, we were unable to determine the Catch of the Week until this morning. And with our two new pick up locations that we have added on Tuesdays, Greenland Farmer's Market and Applecrest Farm, our faithful and diligent delivery truck driver, Emma Frampton and I have been working on logistics all day! 

The majority of you will be receiving King Whiting this week. However, like today, there may be a shortage in the quarter and half share amounts throughout the week, and some of you will be receiving the delicious and very popular Acadian Redfish. Please see this link for information on the redfish: redfish.

The King Whiting, is actually a member of the Hake family, commonly known as Silver Hake. King Whiting consist of both a northern Atlantic stock and a southern Atlantic stock. 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 brownish on the back with white speckles and whitish on the underbelly. 

Several NH Day Boat Fishermen are providing you with your Shares this week, they are: NHCS Board Member, Jamie Hayward of the F/V Heidi Elisabeth, NHCS Board Member, Tommy Lyons of the F/V Marion J, Ricky Anderson of the F/V Bridget Leigh and Jay Driscoll of the F/V Sweet Misery! Thanks to all of  them for the delicious King Whiting!

 

 

 

King Whiting's flesh is softer than that of cod or pollock and not as flaky. The taste is mild with a hint of sweet flavor. You can substitute the Whiting in any recipe that calls for cod,haddock or pollock. A popular, old fashioned New England dish prepared with whiting was "Corned Hake", where the Whiting was cured with salt and prepared with stewed tomatoes and potatoes. If you don't have the time to salt cure your Whiting, 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/

 

 

Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day

 

Remember the Cardinal Rule for cooking any fish, 10 minutes an inch! King Whiting is no different, some of you may have received some smaller fillet portions, do not overcook these, just practice the above rule to enjoy this white, sweet and delicate tasting fish!

Now, for LOGISTICS:

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

Full Shares/2 lbs- HAVE A GREEN DOT

Half Shares/1 lb-HAVE A YELLOW DOT

Quarter Shares/1/2lb-HAVE A PINK DOT

 

WHEN HOLDING YOUR SHARE FOR A WEEK,YOU MUST HOLD THE SATURDAY BEFORE THE WEEK YOU WISH TO HOLD: 

 YOU MUST DO THIS ONLINE, ON OUR WEBSITE, HERE'S HOW:

  • 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:

Labelling bags: We use at least 500 bags each week for our shares. Throughout the Session, will be having bag labelling get togethers. TBA

Social Media: Like us on Facebook 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 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. If you are interested in doing this, please let me know at the below email address.

Shellfish Add-Ons are ready for purchase! Just go to your Member Log-In and Select Shellfish Add-Ons and follow the prompt straight to the Check Out! We will begin with Lobster Ravioli from our own Gulf of Maine Lobster next week (Week 3) throughout the entire Session! Starting Week 4, we will be offering freshly harvested NH Raw Oysters as a bonus add-on, available for the entire Session, while supplies last! Don't miss this great opportunity to try some new, fresh and local items from NH's Only CSF!

As always, thank you for your continued support! Our Fishermen need your support right now more than ever and one pound at a time, we are making that happen!

Enjoy!

 

Andrea

 

 

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 7/7/2015 8:56am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Your Seacoast Fishing Community.

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Hello Summer Seafood Lovers,

Welcome to Summer Session 2 of NH Community Seafood's CSF, New Hampshire's only Community Supported Fishery! We are buying fresh, local NH and Gulf of Maine-caught fish directly from the fishermen. We are providing them with an extra financial incentive per pound to help alleviate the financial pressures many of our fishermen are facing in 2015. Quotas on codfish have been drastically reduced over the past five years and particularly over the past year. Catching and selling fish formerly unknown to the public ten years ago has proven productive for our fishermen. That's why we offer much more than just cod. We offer the delicious and comparably delightful "under utilized" species through our CSF, in addition to the well known fish like cod, haddock and flounder.

If you are a returning Member from Session 1, welcome back and a special welcome to our new Members this Session as well. As with the last session, Session 2 will run for 6 weeks, until August 16 with a one week break in between. Starting next week, we will begin offering some shellfish "Add-ons" to Session 2. These are optional items you can choose to purchase for a particular week within the Session. Lobster ravioli, NH oysters and soft shell lobsters will be on the list. Look for an email announcing the sale of these items next week!

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 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! While fishing with a commercial fisherman off the Isle of Shoals years ago, I was helping "pick the net" and had a monkfish lock down on my hand. It took a screw driver and a crowbar to release the lock of the jaw! Very humbling! 

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:

 

 

Our Fishermen for this week are Rick Anderson of the F/V Bridget Leigh and Charlie Felch of the F/V Lady Victoria. Both these fishermen are day boat fishing and landing their catch in Seabrook, NH. Thanks for the great monkfish guys!

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

Now, for LOGISTICS:

YOUR SHARE SIZES ARE COLOR CODED ON THE BAG:

Full Shares/2 lbs- HAVE A GREEN DOT

Half Shares/1 lb-HAVE A YELLOW DOT

Quarter Shares/1/2lb-HAVE A PINK DOT

HOLDING YOUR SHARE FOR A WEEK: 

 YOU MUST DO IT ONLINE, ON OUR WEBSITE, HERE'S HOW:

  • 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:

Labelling bags: We use at least 500 bags each week for our shares. Throughout the Session, will be having bag labelling get togethers. TBA

Social Media: Like us on Facebook, we are on Twitter too! Retweet our tweets and spread the word!

Handing out Shares: Some of our pick ups 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. If you are interested in doing this, please let me know at the below email address.

That's if for now folks. Enjoy this delicacy called monkfish! And thank you for your continued support. Our fishermen need your patronage more than ever. 

Cheers, 

Andrea

 

 

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/23/2015 10:04am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members,

I apologize for the delayed newsletter, it was not until late last night that I knew what species we would be offering you this week! That's the dynamic nature of the fishing industry for you!

Here we are at Week 6, our last week of this Session! What a greatly diverse variety we have had for this this session! Our NH Day Boat Fleet has begun fishing as of June 1st. This Day Boat Fleet is very much in trouble in NH.

The Day Boat fishermen are essentially hit the hardest with the drastic reduction in cod quotas this year. Some of them, after fishing for just three weeks, have already reached their quota and are being forced to stop groundfishing for the year! Some have turned to lobstering, some to scalloping and some to alternative employment or no employment at all. It is a crucial time for us to support our NH Day Boat fleet, most of whom fish inshore for flounder. In support of them this week, we will once again be featuring the delicious and delightful the Yellowtail Flounder! The "Lamborghini" of the Flounder Family!

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.

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. You may have noticed the difference in flavor when comparing the yellowtail and the American Plaice, aka "dabs" this session.

Our Fishermen providing us with this delicacy this week are once again, veteran NH Fisherman, Dave Goethel, of the F/V Ellen Diane and returning after a four year hiatus, fisherman Steve Wojohowski of the F/V Kristen Marie.  Thanks guys for braving the June weather to land us these wonderful and tasty fish!

                                                            Dave Goethel                                                      

Cooking your Yellowtail Flounder:

Remember, flounder are a delicate fish. Don't overcook them for they will become rubbery and fall apart. And remember the Cardinal rule for cooking fish: 10 minutes and inch, this includes cooking both sides of the fillet. We now have our own page on the site called Pinterest, here are some recipe ideas for you: https://www.pinterest.com/nhcsf/flounder/ 

Crispy Flounder and Roasted Tomatoes | MyRecipes.com

 

 LOGISTICS TIME:

HOLDS, DOUBLING UP AND TEMPORARY PICK UP LOCATION CHANGE:

I continue to receive a number of inquires on these topics. YES, THIS IS NEW THIS YEAR and it allows you as a member the flexibility to set your week for both your hold and the week you wish to double up. You must do the HOLD the SATURDAY BEFORE the week you wish to hold and double up. We cannot accommodate HOLDS the same week, the night before or the same day of your pick up.

BUT YOU MUST DO IT ONLINE, HERE'S HOW:

  • 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

And that's it, simple as that. A lot of you are getting to the vacation hold week and not choosing the week to double. Instructions for how to HOLD are also included in your weekly PICK UP REMINDER for easy reference.

HOLDS DO NOT CARRY OVER TO THE NEXT SESSION, which I am afraid many of you were not aware of or maybe you forgot this is our last week of Session 1. Lots of you held your share this week and requested a double for next week, when we have no Session. If this happened, worry not,  I will compensate you for your "lost double" for next week in Session 2. Please expect a double for the first week of Session 2 if you made this mistake.

If you forget to do a HOLD the SATURDAY before the week you wish to HOLD and cannot get there to pick it up, may I suggest asking a friend or family to pick it up for you. We don't ask for id, no carding of anyone, so as long as you check off the member's name on the list, all is fine! Our fish is fresh off the boat and depending on the species, will stay fresh in the refrigerator for up to 5 days.

FREEZING YOUR FISH:

Some of you have asked me if it's okay to freeze your share if you cannot use it within a few days of picking it up. Depending on the species, as previously mentioned, fresh fish will stay fresh and edible up to five days in the refrigerator. MOST of the fish you buy in the supermarket and even at your local fish market has been previously frozen. It will not ruin the fish to freeze it and then thaw it out later to cook. You will lose a tiny bit of the fresh flavor and firmness of the fillet by freezing, but often times this is not noticeable. 

 VOLUNTEER OPPORTUNITIES

LABELING BAGS: Starting Session 2, each week, I will have a bag labelling party at a venue TBA. We need over 550 bags each week to be labelled, so please come join in the fun. I would like to THANK VOLUNTEERS FROM PORTSMOUTH PICK UP for their expert bag labeling efforts for Session 1. Thanks to Cathy Wolf, Dennis Souto, Paula Sonnino and her sister, Laura Spelke and Chef Rhonda Milliken from our Brookford Farm Pick Up!

HANGING FLYERS IN YOUR COMMUNITY:  I will have some new postcards at your pick up location to take and hang up around your community.This is the right time, as we are trying to recruit new members for Session 2!

SOCIAL MEDIA: With help from our new consultant, Sara Zoe Patterson of Seacoast Eat Local, we are active on Twitter, Instagram, Facebook and now Pinterest. It's not easy being this hip. So you can retweet, like, share, post photos, anything you like, just help us get the work out!

Our Restaurant Supported Fishery (RSF) is going strong. Talented chefs from all over NH are finding out about us and serving  our fish all over New Hampshire. Just within the past week, we have added:

  • The Hancock Inn, Hancock, NH
  • Vida Cantina, 2456 Lafayette Rd, Portsmouth NH

And don't forget to eat at these other participating in our RSF Program:

  • The Black Trumpet, Ceres St., Portsmouth, NH
  • Moxy, Penhallow St., Portsmouth,
  • Hayseed Restaurant, Smuttynose Brewing Co., Hampton, NH
  • The Local Eatery, Veterans Square, Laconia, NH

If you're dining out this weekend, please consider patronizing one of  these conscious and forward thinking establishments and tell them Andrea sent you!! 

As always, thank you for all your kind words, support, recipe ideas and continued dedication for our NH Fishing Community. It means a lot to them.

DON'T FORGET, TO CONTINUE RECEIVING YOUR SHARE, YOU HAVE TO SIGN UP ON OUR WEBSITE AGAIN FOR SESSION 2, STARTING JULY 67-AUG 16!

Enjoy the Fourth of July weekend and see you back at your pick up location the following week!

 

Cheers,

Andrea

 

 

 

 

 

-------

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/15/2015 7:39pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members

Welcome to Week 5 of Fresh and Local Seafood from the NH Community Seafood, NH's ONLY CSF!  This week's featured fish is none other than the elongated spotted cousin to the Cod and Haddock, the White Hake, or 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. The 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.

Due to the bad weather today, we sourced some our fish for our early week pick up locations from a guest boat  fishing in the Gulf of Maine, in addition to our NH Sector fisherman, Tim Daggett, captain of the F/V Anne Marie. 

White hake are delicious because they primarily eat small crustaceans like lobsters and crabs and shrimp! What a bonus for us! Their flesh is 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/. Speaking of Pinterest, the new site for mouth watering pictures of all kinds of foods, NH Community Seafood is in the process of developing our own Pinterest page, check it out!

Now, its Logistics time:

Manchester Pick Up: Manchester pick up will move to the Manchester Farmer's Market on Concord Street, next to Victory Park, starting THIS WEEK. Pick up times have moved to 3-6pm You can find our fish and our friendly volunteer, Melody Wyman at the market next to Brookford Farm, who delivers our fish to Manchester each week.

Farmer Dave's, Dracut, Mass Pick Up: If you did not get the email in time last week Dracut folks, so sorry! As I'm sure you now realize, you are now picking up at Farmer Dave's on 437 Parker Road.

Peterborough Pick Up: Patient Peterborough People, you may have noticed if you are an early bird arrival at our 4 Laurel Ave pick up that the Brookford delivery truck has been having a hard time getting there by 4pm. We are negotiating this currently, but to be safe, don't arrive until 4:30pm this week.Brookford has several deliveries that day and has been pressed for time each Friday. We may have to bump this pick up a bit later again, stay tuned! 

SESSION 2 SIGN UPS ARE ENABLED, THIS SESSION ENDS NEXT WEEK:

Remember, you signed up for a 6-week session and we are in Week 5. Next week is the last week of this session AND TO CONTINUE RECEIVING FRESH AND LOCAL SEAFOOD, YOU HAVE TO SIGN  UP AGAIN FOR SESSION 2, RUNNING FOR 6 WEEKS, FROM JULY6-AUGUST 16! Just click here to sign up! Unfortunately, we have no other way to renew your membership at the present time..you MUST GO ONLINE AND SIGN BACK UP FOR SESSION 2. You have until JULY 6 to do this! And tell your friends and family and coworkers! We are trying to increase our current numbers at our already established pick up locations.

We will also be adding more pick up locations next session,  due to popular demand. We are excited to announce our two new pick up locations :GREENLAND, at the Farmer's Market and NORTHWOOD at Hunky Dunk/Keepin' It Local Market. So, if one of these locations is more convenient for you to pick up at, please feel free to switch when you are signing up for Session 2!

SHELLFISH AND LOBSTER ADD ONS FOR SESSION 2:

Session 2 will feature some delicious "Add ons" for you to purchase in addition to your weekly share. Look for email notification about Add-ons like Lobster Ravioli and local, organic, farm raised NH oysters from NH's Great Bay Estuary and possibly NH lobsters ! It's time to appeal to the shellfish lovers out there!

We have started our Restaurant Supported Fishery(RSF) as of last week. So, be sure to eat at one of these fine establishments, supporting our local fishermen: Hayseed Restaurant in Hampton at Smuttynose Brewing Company, The Black Trumpet and Moxy in Portsmouth and the Local Eatery in Laconia! Thanks to these enlightened chefs for supporting our mission! Please support them and tell them I sent you!

Don't forget to sign up for Session 2 online. Click here to sign up now.

As always, Eat Fresher Fish an Support Your Seacoast Fishing Community.

And for goodness sake, have fun with the hake!

 

Be well,

Andrea

                                                                

 

 

NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/8/2015 8:16pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello Seafood Lovers

It's already Week 4! I hope you have all been enjoying the fish as much as I have. I have been receiving rave reviews from several members and have seen some great recipes and photos make it to our Facebook page. Thank you all for your kind words and your encouragement and support over the past three weeks.

Our Day Boat fishermen are fishing regularly now and we are delighted to offer you one of New England's most popular fish this week, another member of the Flounder Family, the American Plaice, affectionately called a "dab" here in New Hampshire.

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

This is a great opportunity to educate you a bit on the Flounder family, one of my favorites. Flounder are a bit of an evolutionary vestige, they are "flatfish" as opposed to the average shape of a fish, which us fish folks refer to as "roundfish" Flounders are also either right-handed or left-handed, this refers to which side the eyes are on, if you hold the fish upright. Flounder carry most of their "parts" on the top of their body, eyes, fins and scales. Most are white or opaque underneath and camouflaged on top to blend in with the type of bottom where they live. If you Scuba dive, you will notice flounder are so well camouflaged at times you only see a small pair of eyes staring at you before you notice the fish itself! Finally,when filleting a flounder, you actually can get fillets from both the top of the fish, which is the thicker part as well as the underside. Versatile and delicious!

Our Day Boat Fishermen braving the high seas for our catch this week are once again, Veterans David Goethel of the F/V Ellen Diane and Neil Pike of the F/V Sandi Lynn.

      David Goethel, Hampton Harbor                 Neil Pike and his son, Neil, Seabrook Harbor

 

When cooking dabs, follow the rules for any cooking flounder. Remember the cardinal rule, 10 minutes and inch, often times, these fillets only need to be cooked an average of 5 minutes. Plaice is a white, lean flaky fish with a mild flavor. You will notice it has a different taste than last week's Yellowtail. Don't overcook these fish! Otherwise they will fall apart and not stay together in one nice fillet. Here are some great recipes for this week's delicacy:http://www.all-fish-seafood-recipes.com/index.cfm/list/Flounder_Plaice. A favorite for flounder, while not entirely health conscious, but so very tasty, is to season, bread and fry! These fillets fry up so nicely, you could eat them for breakfast, lunch and dinner.

Now, for Logistics:

Volunteer opportunities this week:

Labeling Bags for Shares: Thank you to those of you who helped label bags this week! This is an ongoing effort and this week we will be at the Portsmouth Commercial Fishing Pier at 1 Peirce Island Rd., from 12-3pm. Come on by if you can! Just send me an email, text or call and let me know you will be coming. Each week, we need approximately 550 bags to be labelled for all our members!

Hanging flyers: Despite the wide variety of social media available, I still believe in the old fashioned flyer. We are trying to increase Membership at all of our current pick up locations. Our goal for Session 2 is to reach 600 CSF Members. As promised, you will see both flyers and our new postcards available at your pick up location this week. Please take some flyers and postcards to distribute around your community! 

Social Media:, We have a great Facebook page. Like us on Facebook and invite your friends to our page! We also are on Twitter and Instagram! You can follow us on these sites, retweet our tweets and share our Instagrams! You could also refer folks directly to our website at www.nhcommunityseafood.com

Lastly, an update on our NH fishing industry: Our NH fleet is organized into a cooperative group called a Sector. The sector used to consist of 26 boats and due to strict regulations in the cod industry over the past four years, our Sector has reduced to less than 15 boats. Many of our Day Boat Fishermen have drastically reduced quotas for most species this year. The cod quota for the sector has been reduced by 97% from last year's quota. Those fishermen with larger boats are choosing to fish on 3-5 day trips to make a living. It is a crucial time to support our local fishing community. They are having to turn to both lobstering and scalloping in many cases to make ends meet. For this reason, we are looking forward to being able to offer you more shellfish as the fish quotas are filled. Stay tuned!

Session 2 is just around the corner. We will enable sign ups this week, look for an email telling you that we have launched the official Sign Up day. This Session has just two weeks left of our delicious, fresh off the boat fillets! Next Session will run for 6 weeks from the week of JULY 6-AUGUST 14. Another 6-weeks to support your local Fishing Community and eat some of the best fish in our New Hampshire waters! We will be adding, at the very least, two new pick up locationsto Session 2  Northwood and Greenland, NH. More are on the way. We just keep growing. So, tell a friend, a co-worker or your family about us! Let's reach our 600 member goal next Session!

The more of us buying fish, the more we help our Fishing Community in a very challenging and dynamic time!

Thank you for your continued support and enjoy dabbling with your dabs!!

All the best,

Andrea

 

Correction from last week's newsletter: Thank you, CSF member, NHCS volunteer and Chef Rhonda Milliken from Concord, for pointing out that if you are going to follow our suggestion to marinade fish overnight, refrain from using a citrus based marinade, which will actually prematurely "cook" the fish. Save this for a ceviche recipe instead. Thanks Rhonda!

 

 

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NHCommunitySeafood@gmail.com

www.NHCommunitySeafood.com

 

Andrea Tomlinson

Manager, New Hampshire Community Seafood

(603) 767-7209

Posted 6/1/2015 6:26pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Hello CSF Members,


Welcome to Week 3 of our Community Supported Fishery! I hope everyone enjoyed their Acadian Redfish last week. This week, our featured fish is the Yellowtail Flounder! With our Day Boat Season kicking off today, we will be seeing a lot of flounder species this month.

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.

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

Our Fishermen providing us with this delicacy this week are veteran NH Fisherman, Dave Goethel, of the F/V Ellen Diane and Neal Pike of the F/V Sandi Lynn. Both Dave and Neal are Day Boat Fishermen in our NH Sector and have collectively fished for over 75 years! Thanks guys for braving the early June weather to land us these wonderful fish!

Dave Goethel                                                       Neal Pike and his son, Neal

Looking for something Seafood related to do this weekend? NH Community Seafood and NHSeafood.com, aka NH Fresh and Local will be at the Prescott Park Arts Festival,  31st Annual WOKQ Chowderfest! Held at Strawberry Bank in Portsmouth, across from Prescott Park. Come on down, festivities start at 11:30, chowder, beer and wine will be served. It's a family friendly affair and we will be there reaching out to the public and letting people know about our fresh and local seafood! For more information go to www.prescottpark.org/event/wokqs-31st-annual-blue-point-brewing-company-chowder-festival.

Now, logistics time:

HOLDS, DOUBLING UP AND TEMPORARY PICK UP LOCATION CHANGE:

I am still getting a number of inquires on these topics. I had sent out an email specifically directing you how to do the above. Let me reiterate: If you would like to do a hold on your share OR a temporary change of your pick up location (don't forget to change it BACK to your original location) you can now do that on your own by logging into MEMBER LOG IN and select the prompt in the shaded gray box "Schedule a new vacation hold or temporary pick up location". You must do the HOLD the SATURDAY BEFORE the week you wish to hold. We cannot accommodate HOLDS the same week, the night before or the same day of your pick up. This is because your fresh fish is ordered the weekend before your pick up. Once you do a HOLD, you may DOUBLE up on a share any week within the Session, but you must CHOOSE THE WEEK YOU WANT TO DOUBLE up as well, right after you choose the week you wish to HOLD. Please don't miss out on a week of fresh fish, do your HOLD the week before and double up at your convenience anytime within the Session. If you forget to do a HOLD and cannot get there to pick it up, may I suggest asking a friend or family to pick it up for you. We don't ask for id, no carding of anyone, so as long as you check off the member's name on the list, all is fine! It sounds complicated, but it's really not! 

INCREASING OR DIVIDING YOUR SHARE:

If you are enjoying your fish so much, as many members are, and wish to INCREASE your share amount, or split your share in two, because  you are sharing it with a friend or family member, you can do this on our website also. Go to MEMBER LOGIN as above and follow the prompt in the shaded gray box " Update Your Current Share Options". There you will see options to increase your share or for example, if you have a 2lb share and want it split in two, you would select 2X 1lb Share.

Prorated sign ups ended today. We had over 50 new members sign up since we started two weeks ago, so if you helped spread the word..THANK YOU. As of today, we are 533 strong! This calculates to over 600 fillet pounds of fish every week that we are directly purchasing from our NH Fishermen to help keep them afloat!

Freezing your Share: 

Some of you have asked me if it's okay to freeze your share if you cannot use it within a few days of picking it up.. Depending on the species, fresh fish will stay fresh and edible up to four days in the refrigerator. MOST of the fish you buy in the supermarket and even at your local fish market has been previously frozen. It will not ruin the fish to freeze it and then thaw it out later to cook. You will lose a tiny bit of the fresh flavor and firmness of the fillet by freezing, but often times this is not noticeable. 

Cooking your Fish:

And don't forget the cardinal rules to cooking fish, it's all in the marinade (try marinading the night before, putting the fish in the fridg overnight and then cooking it the next day..fantastic) and 10 minutes per inch. That is, for every inch of thickness of a fillet, you cook it a total of ten minutes, that includes turning it. So, a 1 inch fillet would be sauteed, grilled, steamed, fried..5 minutes per side. Here are some grandiose recipes from our partner, NHSeafood.com for all species of flounder, including our share this week, the yellowtail:http://www.nhseafood.com/recipes_flounder.htm

Volunteering with NHCS:

Lastly, in I would like to extend the opportunity to all of our Members to  help out with NH Community Seafood and its mission. As you know, we are a Cooperatively owned organization and rely on volunteer help to make things run smoothly and help us grow. Here are a few thing we could currently use some assistance with:

LABELING BAGS: This week, Friday at the Portsmouth Fishing Pier from 12-3pm OR, you could volunteer to take bags home and label them. My son and I did 350 bags the first week and it only took 2 episodes of "River Monsters" with Jeremy Wade!

HANGING FLYERS IN YOUR COMMUNITY: Starting next week, I will have some flashy flyers at your pick up location to take and hang up around your community. I did this in Concord one day before Session 1 started and the next day, had 12 new members sign up! Concord's membership has quadrupled since last year! I still believe in flyers, they work!

Please contact me at :andrea.csfish@gmail.com  or call or text me at 603-767-7209 if you can help with the bags this Friday!

I will have various volunteer opportunities available weekly and it's a great way to meet new people and get involved!

And don't forget, if you like social media, you can retweet our tweets on Twitter, like and share us on Facebook, invite your friends to our Facebook page and use the vast social media network available to us today to SPREAD THE WORD!

THANK YOU  for your continued support and patronage. It is with people like you that we can attribute our success.

ENJOY the delicious flatfish, the Yellowtail Flounder.

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 5/26/2015 3:21pm by Andrea Tomlinson.

 

 

Hello again CSF Members,

It's Week 2 and we are over 500 strong, with over 15 pick up locations in New Hampshire and northern Massachusetts. I apologize for the delay in sending out the newsletter this week, with the Holiday weekend, there were not a lot of boats fishing and I am just coming from our processor to inspect this week's catch of Acadian Redfish!

Our fisherman this week is Tim Daggett of the Anne Marie and we received some help from a sister boat, the Teresa Marie IIII.

Those of you who were members last year remember this delicious specimen! The Acadian Redfish, often times called Ocean Perch, may look like a tropical fish from the islands, but it is not! This member of the rockfish family is a deepwater (hence their large eyes), slow-growing, long-lived fish that spans a habitat in the Atlantic Ocean from Norway to Georges Bank. 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 lot of distinct flavor. You will receive your fillets with the 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. Redfish is low in saturated fat and can be substituted for haddock in any recipe. Try them in fish tacos, sauteed in butter with lemon and garlic or on the grill in tin foil. Here is a link to a number of great redfish recipes: http://www.cooks.com/rec/search/0,1-0,redfish,FF.html.

Now for some logistics:

SHARE SIZES:

You will notice this year we are labeling your shares with our fancy NHCS labels. They have our logo, the NH Fresh and Local logo, our website, they are great...the only thing they lack is the weight of the fish! To avoid what seems to have been an issue in the past and was unfortunately an issue our first week in Durham (sorry Durham folks!), we are now COLOR CODING the bags as follows: Pink dots-Quarter Shares (1/2lb), small rectangular bags, Yelllow dots-Half Shares(1lb), medium sized square bags,Green dots-Full Shares (2lbs), the biggest, gallon sized bags. PLEASE MAKE SURE YOU ARE TAKING THE CORRECT SHARE OUT OF THE COOLER and not leaving a lesser value share for other members who come later at your pick up!

PICK UP LOCATIONS:

To view all pick up times and locations, please go to this link:http://nhcommunityseafood.com/pick-up-locations Some changes to remember:

Nashua- As you know from last week, we have moved from the Unitarian Church to the Baptist Church on 121 Manchester, Street and pick ups there are from 4-6pm

Dracut, MA- Sorry about the confusion, we thought Farmer Dave's and Brox Farm Stand were one entity. You will continue to pick up at BROX FARM STAND until June 9, when you will start to pick up at the barn at the true Farmer Dave's, on Parker Road.

Exeter- We are not at the Farmer's Market this year. We are partnering with Brookford Farm at the residence of 9 Newfields Road  (aka Route 85)from 3-6pm.

Peterborough-For those of you who were there between 3-4pm on Friday, our Brookford Farm driver profusely apologizes. We will have to push the Peterborough pick up back to 4pm-8pm in order to ensure our partners with Broodford Farm can be there. Sorry for the inconvenience. If you did not receive your share, our gracious host, Sara has kept it in the freezer for you until this week. Thanks Sara!

And remember, please refer to your email from me from last week on HOW TO DO A HOLD OR CHANGE YOUR PICK UP LOCATION OR SHARE AMOUNT. You must do this the SATURDAY BEFORE the week you wish to make the change.

Our NH Day Boat Fleet is about to begin fishing often starting June 1. You will be seeing a lot in the news about the state of the fishery in New England. See our "News and Updates" Section on our website to keep up with all the latest news that NHCS is featured in. 

In addiition to being on an NHPR Panel two weeks ago with NHPR's host, Laura Knoy, we were also just voted by New Hampshire magazine as BEST Seafood Source OF NH 2015 .

And it's all because of you and your support for our NH Fishermen and Women who work hard to provide you with fresh, locally caught seafood from sea to plate.

Thanks for your continued support and enjoy the delicious Acadian Redfish!

Be well,

Andrea

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