NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 11/15/2017 10:59am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

For the Thanksgiving Week, your Thursday pick up will be on Wednesday, same time, same place!

Thanks for your patronage throughout the Fall Session! We appreciate your business! Reminder: This Session ends Thursday, November 30! 

If you want fresh seafood until the end of the year, sign up for our Annual Holiday Seafood Medley Session in December here! Four weeks of local and seasonal NH seafood from 4 different types of fisheries! 

Happy Thanksgiving and enjoy your fish, as well as your turkey next week!

Best,

NH Community Seafood

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 





              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/13/2017 2:08pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

We are already in Week 13 of our 15-week Fall Session. As a reminder, our Fall Session ends December 2 and the following week starts our Annual Holiday Medley Session. Sign up here for 4 weeks of local, seasonal seafood for the Holidays!

Some changes for Thanksgiving Week: Thursday Deliveries next week will be on Wednesdays, same time and same place!

We only have two active Fishermen fishing right now in NH. The Dayboat Ground fish season is coming to an end. Our fish this week is the abundant and delicious Monkfish!

Once caught as by-catch in otter trawls and gillnets, have quickly become one of the world's most popular fish. In the west, usually just the tail meat is eaten, but  there is a large market for whole monkfish in Asian countries. Also known as "Poor Man's Lobster", monkfish tail meat has both the consistency and distinct taste of this famous crustacean. If you like lobster, you'll love monkfish! And if you don't like lobster, the firm, white fillet when cooked also tastes like a sweetened fish. The flesh is distinct and a purplish-brownish color when raw and turns white once cooked. 

 

 
 Erik Crowley (left) longtime crew on the F/V Heidi &Elisabeth and young Fisherman Zach Griggs (right)  with some  Monkfish heads, used for lobster bait. We eat the tail.
 

Not at all attractive on the outside, Monkfish should not be judged by their outward appearance! They are a 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 a fishing line, bringing the victim close in for the lunge of the monkfish. The unusually broad mouth, adapted to swallow whole fish, shrimp and squid, is lined with layers of stubby white teeth.

Cook Monkfish as you would any other fish, and remember the cardinal rule, 10 minutes an inch! The monkfish tails are wide and thick, because they are the tail meat. Marinating the tails and seasoning before cooking adds to the flavor. Baked, sauteed, broiled, roasted or grilled, these tails are fantastic!

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

 


Baked Monkfish Roman Style (Courtesy of cookingfrombooks.com)
 
Our catch this week comes from our faithful F/V Heidi & Elisabeth, captained by Jamie Hayward and crew Members Erik Crowley, Zach Griggs (filling in until he gets a permit for his own boat) and Tommy.
Ward Byrne is on call on land at the Portsmouth Commercial Fishing Pier.
 
 
 
Tommy and Ward offloading catch at Portsmouth Pier
 
 
 
 
 
 
 
F/V Heidi Elisabeth coming into port
 
 
 
 Additional Fish Orders:
 
Order Additional Fish for this week, WEEK 13 here. They will be delivered with your share and all orders over 3 lbs are discounted.  Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here by Monday at 9pm! We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD? Those we will have to do for you. Just email us once you know the Catch of the Week and we will double you up!
 
We have a new Restaurant in our Restaurant Supported Fishery! Near and dear to my heart, the epic Stone Church Restaurant, Newmarket, NH has signed on for the remainder of our Restaurant Season. We welcome them to our program!
 
Support our Restaurants at these participating spots:
 

That's all for now folks! Enjoy the Monk fish this week, it's local and seasonal and supports our local Fishermen.

All the best,

Andrea Tomlinson

General Manager

 

 

                        

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/10/2017 12:42pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 



Dear %%user-name%%,

It's that time again! Time to sign up for the Holiday Seafood Medley 2017 season from New Hampshire Community Seafood.

Four weeks of fresh and local Seafood: Fish, Lobsters, Oysters and Scallops!

Season runs December 5-30! A different local seafood every week in December!

Make it Seafood for the Holidays and support our local Fisheries and the men and women who harvest our seafood! No where else in NH can you get this kind of deal! 

Click here to begin your renewal process if you are an existing member. 

New Members use this click here to order! We have 23 pick up locations to choose from near you!

We look forward to having you as a Member for this exclusive and unique Session! 

Your friends at,
New Hampshire Community Seafood

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 11/6/2017 4:57pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

It is Week 12 in our Fall Session of our Community Supported Fishery (CSF). We hope you enjoyed your Lobsters last week. For those of you who held your Lobsters, you will see a credit on your account by this week. You can use that credit for Additional Fish here any week or for any upcoming Add on or Session.

And speaking of upcoming Sessions, don't forget about our Holiday Seafood Medley Session this December! Sign up here today! Once this Fall Session ends, we immediately start this popular session of 4 local seafood favorites, one a week of:  Premier Fish,  Lobsters, Scallops, Oysters! You can hold any week you don't care for the offerings and double any other week. Don't miss this well loved four-week session!

This week we are offering you the Atlantic Haddock. All of which are harevested from the Gulf of Maine (which encompasses NH also).

You can order Additional Haddock this week here! Over 3lb orders are discounted, for Members only!

The size of our Gulf of Maine Haddock has changed over the years.  Many of our Haddock are called Scrod Haddock, which means they are smaller in size than an 18-24 inch "large" Haddock.

Check out this article on the Scrod Haddock that are currently being harvested by our area Fishermen: "It's OKAY to Eat Small Haddock", http://www.fish-news.com//cfn/wp-content/uploads/2017/07/NOAA-Navigator-7-17.pdf.

 

Scrod Haddock, just harvested 

 

 

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

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

Cooking Haddock:

Haddock is incredibly versatile. You can substitute it in almost any fish recipe and it's a staple in New England fish chowder! Baked, grilled, broiled or pan sauteed, you can't lose with Haddock.

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

Bacon and tomato topped Haddock (Courtesy of Pinterest)

 

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

Our Fishermen this week are the Captain and Crew of our Guestboats from Portland, the F/V Blue Water III and the F/V Tara Lynn II. Our NH Fishermen are catching Monkfish and baitfish exclusively this week.  For the sake of diversity, we are offering a "Guest Fish" this week from our neighbors in Maine.

 


F/V Tara Lynn II in Portland (Courtesy of Bobby Baker)

 

 
Blue Water III in Portland, ME (Courtesy Bob Barker)
 
 
ADDITIONAL FISH ORDERS :

 

 

If you love Haddock or just need some extra fish this week, we are offering our Additional Fish Orders to be made until 9pm tonight.  Additional fish will come in 1lb and 2lb packages up to 5lb per order! Order your extra haddock tonight to get it delivered with your share this week! 

Discounts Available for orders over 3lbs!

HOLDS and DOUBLES:

Please, do your holds and doubles through our Member Login here. We cannot do them for you, but remember, once you do a hold or double, you are not able to change it in the system. So please contact us if it becomes necessary to change a hold or double. Or if you are owed a double and want to claim it this week. We must receive those emails tomorrow morning early to process them, thanks! Tuesday deliveries excluded.

 

November 2-11, 2017

 

RESTAURANT WEEK  AND OUR RESTAURANTS THAT PARTICIPATE: 

It is Portsmouth and the Seacoast Fall Restaurant Week! Here is a link for more information: http://www.goportsmouthnh.com/where-to-eat/restaurant-week/ This week will  offer special three course fixed price menus at two unbelievable prices: $16.95 for lunch or $29.95 for dinner per person. Note: Some restaurants extend the $16.95 value price to dinner as well. 

Restaurants who are part of our Restaurant Supported Fishery (RSF) participating are: 

 
 

Please support these fine Chefs and owners by visiting them for Restaurant Week! Our fish gets delivered to Portsmouth on Fridays, so you can enjoy it all weekend!

Our Restaurant Supported Fishery is supported by area Chefs and Retail businesses that value fresh and local seafood. Thanks to Three River Farmers Alliance for having us as their seafood component for their food hub!

 

 

That's it for this week! We hope you enjoy your Atlantic Haddock this week and don't forget to sign up for the upcoming Holiday Seafood Medley in December!

Happy Holiday Season,

Andrea Tomlinson

General Manager

 

 

 

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/31/2017 2:15pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Welcome to Week 11 of our Community Supported Fishery, our second week in our Fall Session doing Lobsters as your share. Fish is hard to come by in NH this time of year, so we have incorporated Lobsters into the shares to support our local Lobstermen.

Each Member receives 3-chix lobsters and each member, regardless of fish share size, is charged the same amount for the 3-chix lobsters. So, whether you have a 2lb, 1 lb or 1/2lb share, you are paying the same amount for your lobsters. We did it this way to keep things simple, as this is the first year we have offered lobsters as a part of our shares. 

Just know that if you have a 2lb share, you are not paying more for you lobsters! 

A chix lobster is one between 1.15-1.25lb. These lobsters are soft shell lobsters and have molted at the beginning of the summer.

Due to the limited supply of lobsters this week (due to high seas since this weekend), we will not be able offer Additional orders for lobsters, sorry!

  

                                                       

 

Our New England Lobster is the American Lobster, scientifically known as Homarus americanus. Lobsters are known as crustaceans, closely related to crabs and shrimp and actually cousins to squid, clams, mussels and scallops.  

COOKING YOUR LOBSTERS:

Lobsters can be steamed, boiled, grilled or broiled. If you are a bit nervous about boiling your lobsters, I suggest you close your eyes, drop them in the pot, cover and wait 7 minutes! There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.

Dozens of Lobster recipes can be found here on Pinterest, but the simplest and most authentic way to eat lobster is right out of the shell with some melted butter and lemon!

WHEN IS IT DONE? 

Lobsters are done when they turn bright red and their tail curves under and stays there. Don't overcook them or they will turn out tough!

Our Lobster this week comes from a group of  Lobstermen from the Seacoast.  From the Portsmouth Commercial Fishing Pier,  Damon Frampton, F/V Vivian Mae and from Rye Harbor  Taylor Phillips, F/V Sea Hag and Bill Boies, F/V Zero Nine.

 

Taylor Phillips, F/V Sea Hag, Rye Harbor

 

                     F/V Sea Hag in forefront, Rye Harbor

 

 F/V Zero Nine loaded and ready to go

 

Damon Frampton, F/V Vivian Mae, storing lobsters

Some interesting Lobster facts:

Lobster Grades: Soft Shell vs. Hard Shell

Around the beginning of summer, lobsters wriggle out of their old shell (think of pulling a too-tight wet suit over your head!) as a part of their growth process. These new shell lobsters spend the rest of the summer & fall growing into their new shell which grows progressively firmer until they are ready to molt again. On average a lobster grows about 14% in length & 50% in weight after each molt.

Helpful Hints

The meat of a soft shell lobster is more sweet and tender than hard shells but soft shells contain about 25% less meat.

Soft Shells can be easily shucked with your hands. Great for outdoor lobster bakes!

During the summer & fall, soft shells are much more abundant & therefore less expensive than hard shells.

Hard Shell lobsters are more durable and better for traveling or shipping long distances.

 Betcha Didn't Know

  • You can estimate a lobster's age by multiplying their weight by 4 & adding 3.
  • It takes about 7 years (20-30 molts) for a lobster to reach the one pound market size.
  • Like humans, lobsters are either left or right handed depending on which side their crusher claw is on.
  • A one pound female lobster can carry over 8,000 eggs at one time, however, odds are only one or two will survive to be of legal size.
  • Lobsters eat fish, mussels, crabs, clams, plankton & their favorite... other lobsters.
  • Lobsters taste with their feet, breathe & listen with their legs & their brain is located in its throat. They have poor eyesight but an incredible sense of smell.
  • If two lobsters fight and later cross paths again, each will remember the other... maybe they should be more forgiving!

HOLDS THIS WEEK:

If you hold this week, you will receive a credit towards your account to be used for any purchase from us in the future. It never expires. You cannot Hold this week and then double on a fish week, because the prices are different. You will see your credit on your account early next week for your hold!

It takes a lot of coordination and teamwork to bring you these lobsters this week! We hope you thoroughly enjoy them and thank you for your support for our local Lobster Fishermen!

Cheers,

Andrea Tomlinson

General Manager

 





              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/28/2017 10:25pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Photo courtesy of City Fish Market



Our 3rd Annual Holiday Seafood Medley Session is back!

It is a true cornucopia of fresh, seasonal, NH seafood for the Holidays!

DECEMBER 4-30 at your existing Pick up Locations!

Shares include:

  • Week 1  1lb Premier Fish (Grey sole or Halibut)
  • Week 2  3- chix Lobsters
  • Week 3  1 1/2 dozen (18) Raw oysters
  • Week 4  1 lb Sea Scallops

We increased the amount of seafood per week and all for just $100 for the 4-week Session! You can buy one, two or multiple Memberships!

Gift certificates also available!

Holds and doubles are allowed throughout the session! Hold on week and double another week.

Sign up here today! Stock your freezer for the winter with these signature seafoods from our local shores!

It's your last chance to get our local seafood for 2017 and continue to support our diverse local NH fisheries!

Thanks for making it Seafood for the Season!

NH Community Seafood

 

 

 

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/27/2017 3:14pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Greetings  Annual and 15-week Fall Members! This is a reminder that your second and final Lobster share will be next week, Week 11. Lobster shares are 3- chix lobsters, regardless of your fish share size.

Everyone pays the same amount for their lobster share, whether you have a 2lb fish share or a 1/2lb fish share! This was incorporated into your original Membership price.

Our chix lobster is a lobster that weighs between 1.15-1.25lbs. Just like last week, we will have bags there for you to pack your lobsters.

Lobsters must be picked up the day of your pick up and will die if they sit overnight in the cooler! So please be certain you get to your pick up on the appropriate day!

If you DO NOT WANT LOBSTERS, please HOLD by this SUNDAY 9pm, here for this upcoming week, Week 11 ( Week starting Oct 31) and your account will be credited. You can use that credit to order anything from our website:  future Memberships, Add ons or Additional fish. And remember, we have a Holiday Seafood Medley Membership coming up in December you can use the credit towards that as well!

We will not be able to offer any additional lobsters again this upcoming week, sorry! This is a lot of work for our lobstermen to simply cull and store our Membership orders for the week. This is truly a cooperative effort requiring a lot of teamwork! 

Thank you for your support and for supporting our local Lobster Fishermen!

Enjoy your crustaceans,

Andrea Tomlinson

General Manager

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/23/2017 5:02pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

We are already in Week 10 for our Fall Session! I hope everyone enjoyed their delicious soft shell lobsters last week! I know I did! If you held your share last week, you will see your credit appear on your account this week.

Remember, we will be doing lobsters again next week, Week 11 and then fish for the remainder of the Session.

If you have a credit (you can check here on your Member login under Payments, credits appear as a (-) number) you can use it to order Additional Fish, Add-ons or sign up for our Holiday Medley, if you want to use it this year. Your credit with us never expires!

To use your credit, order your item and at the checkout use the "Pay by Check" payment option, not the Paypal option. This method will then send you and email with your adjusted balance. You can then use a check or go back into the Payments section at the Member login.

This week's Fish is the Atlantic Pollock! Pollock tastes a lot like cod, is closely related and a great fish for the grill!


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

 

Atlantic Pollock is related to cod and haddock and sometimes referred to as "Green cod".  Atlantic Pollock are found in the Northwest Atlantic Ocean and are most common on the western Scotian Shelf and in the Gulf of Maine. A different species of Atlantic Pollock, commonly known as saithe, is found in the Eastern Atlantic.

Atlantic Pollock differs from cod in that they have a greenish hue and slightly darker flesh. Not to be confused with Alaskan Pollock, found in the Pacific Ocean and one of the most harvested fish in the world. Alaskan Pollock is often times found in frozen fish sticks and fish fillets and a main ingredient in seafood salad and many processed seafood products.

 

 Baked Greek Pollock (courtesy of Pinterest)

 

Our Altantic 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 and his dedicated crew on the F/V Heidi Elisabeth. F/V Heidi Elisabeth is NH's most fished Day boat! 

Thanks to Jamie and his crew for our Fresh Catch this week!

F/V Heidi & Elisabeth coming into Portsmouth
 
 
Tommy and Ward of the Heidi & Elisabeth crew
 

Erik Crowley (left) and Zach Griggs (right) new young owner of the F/V Bridget Leigh, filling in for a sick crew member on the Heidi & Elisabeth

 

Additional Fish Orders:
 
Order Additional Pollock for this week, WEEK 10 here. They will be delivered with your share and all orders over 3 lbs are discounted. Discounted for Members only!
 
HOLDS and DOUBLES
 
Please do all holds and doubles through our Member Login on our website here by Monday at 9pm! We ask that YOU, the Member do all holds and doubles, so you can have the convenience of choosing the weeks you want to double up!
 
Still owed a DOUBLE SHARE from doing a HOLD? Those we will have to do for you. Just email us once you know the Catch of the Week and we will double you up!
 
And there is still time to sign up at a prorated cost if you know friends or relatives that would like to receive our fresh and local seafood! Just direct them to our website and to sign ups here!
 

Restaurant Supported Fishery: We have a host of fabulous restaurants that carry our fish on their menu weekly. Often times, this is a different fish than what we offer our CSF Members, so try them out! Here is a current list of all our RSF participants with a link (just click on the name of the restaurant) to their website!

 

Thanks to our partners at Three River Farmers Alliance for their help with our Restaurant clients! 

FARMER'S MARKETS:
 
And don't forget we are at the Portsmouth Farmer's Market on Saturdays, 8-1pm and Exeter Farmer's Market, Thursdays, 2:15-6pm and the Contoocook Farmer's Market on Saturdays, 10am-12noon!
 
 
That's all for today folks, we have some news to update you on concerning our NH Fisherman David Goethel's battle with the National Marine Fisheries Service and the US Supreme Court, but that full story and what you can do to help, next week!
 
Enjoy the Pollock, what many are calling our "new Cod".
 
Cheers,
 
Andrea Tomlinson
General Manager





              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/16/2017 4:42pm by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

It's a great week to be a Member in our Community Supported Fishery (CSF)! We welcome all our 8-week Members who extended their Membership this week as well as all our Annual and 15-week Fall Members!

Your share will be lobsters this week. Each Member receives 3-chix lobsters and each member, regardless of fish share size, is charged the same amount for the 3-chix lobsters. So, whether you have a 2lb, 1 lb or 1/2lb share, you are paying the same amount for your lobsters. We did it this way to keep things simple, as this is the first year we have offered lobsters as a part of our shares. 

Just know that if you have a 2lb share, you are not paying more for you lobsters! 

A chix lobster is one between 1.15-1.25lb. These lobsters are soft shell lobsters and have molted at the beginning of the summer.

Due to the limited supply of lobsters this week (due to bad weather yesterday and today), we will not be able offer Additional orders for lobsters, sorry!

  

                                                       

 

Our New England Lobster is the American Lobster, scientifically known as Homarus americanus. Lobsters are known as crustaceans, closely related to crabs and shrimp and actually cousins to squid, clams, mussels and scallops.  

COOKING YOUR LOBSTERS:

Lobsters can be steamed, boiled or broiled. If you are a bit nervous about boiling your lobsters, I suggest you close your eyes, drop them in the pot, cover and wait 7 minutes! There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.

 

Steaming or Boiling Lobster By: The Culinary Institute of America

Steaming is more gentle cooking technique that yields slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.

Steaming Instructions:

  1. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters.
  2. Put 2 inches of seawater or salted water in the bottom of a large kettle.
  3. Set steaming rack inside the pot and bring to a rolling boil over high heat.
  4. Add the live lobsters one at a time, cover pot, and start timing.
  5. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly.

The following recommends timing based on lobster weights:
Steaming Lobster


Originally published in CIAProChef.com

WHEN IS IT DONE? 

Lobsters are done when they turn bright red and their tail curves under and stays there. Don't overcook them or they will turn out tough!

Our Lobster this week comes from a group of  Lobstermen from the Portsmouth Commercial Fishing Pier including: Damon Frampton, F/V Vivian Mae, Dennis Robillard, F/V Julie Ann III and Kurtis Lang, F/V Allana Renee.

 

                           

 Damon Frampton, F/V Vivian Mae with some of his catch

 

  Captain Dennis Robillard, F/V Julie Ann III

 

        F/V Julie Ann III helped bring in our catch this week

 

Kurtis Lang, F/V Allana Renee 

 

Sternman Craig cleans up the F/V Vivian Mae at Portsmouth Pier

 

Dozens of Lobster recipes can be found here on Pinterest, but the simplest and most authentic way to eat lobster is right out of the shell with some melted butter and lemon!

Here are some more interesting Lobster facts:

Lobster Grades: Soft Shell vs. Hard Shell

Around the beginning of summer, lobsters wriggle out of their old shell (think of pulling a too-tight wet suit over your head!) as a part of their growth process. These new shell lobsters spend the rest of the summer & fall growing into their new shell which grows progressively firmer until they are ready to molt again. On average a lobster grows about 14% in length & 50% in weight after each molt.

Helpful Hints

The meat of a soft shell lobster is more sweet and tender than hard shells but soft shells contain about 25% less meat.

Soft Shells can be easily shucked with your hands. Great for outdoor lobster bakes!

During the summer & fall, soft shells are much more abundant & therefore less expensive than hard shells.

Hard Shell lobsters are more durable and better for traveling or shipping long distances.

 Betcha Didn't Know

  • You can estimate a lobster's age by multiplying their weight by 4 & adding 3.
  • It takes about 7 years (20-30 molts) for a lobster to reach the one pound market size.
  • Like humans, lobsters are either left or right handed depending on which side their crusher claw is on.
  • A one pound female lobster can carry over 8,000 eggs at one time, however, odds are only one or two will survive to be of legal size.
  • Lobsters eat fish, mussels, crabs, clams, plankton & their favorite... other lobsters.
  • Lobsters taste with their feet, breathe & listen with their legs & their brain is located in its throat. They have poor eyesight but an incredible sense of smell.
  • If two lobsters fight and later cross paths again, each will remember the other... maybe they should be more forgiving!

HOLDS THIS WEEK:

If you hold this week, you will receive a credit towards your account to be used for any purchase from us in the future. It never expires. You cannot Hold this week and then double on a fish week, because the prices are different. You will see your credit on your account early next week for your hold!

Enjoy your New England Lobsters and thanks for supporting our local Lobster Fishing Industry!

Cheers,

Andrea Tomlinson

General Manager

 





              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

Posted 10/13/2017 11:33am by Andrea Tomlinson.

NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

 

Dear %%user-name%%,

Hello Annual and 15-week Fall Members! This is a reminder that your share will consist of 3-chix lobsters next week, Week 9 and Week 11. Lobster shares are 3- chix lobsters, regardless of your fish share size. Our chix lobster is a lobster that weighs between 1.15-1.25lbs. All fish share sizes are receiving the same amount of lobsters and all lobster shares have been priced the same and incorporated into your Membership cost accordingly. 

Lobsters must be picked up the day of your pick up and will die if they sit overnight in the cooler! So please be certain you get to your pick up on the appropriate day!

If you DO NOT WANT LOBSTERS, please HOLD here for this upcoming week (starting Oct 17) and for Week 11 (starting Oct 31) and your account will be credited. You can use that credit to order anything from our website:  future Memberships, Add ons or Additional fish. And remember, we have a Holiday Medley Membership coming up in December you can use the credit towards as well!

We will not be able to offer any additional lobsters, unfortunately. This is a lot of work for our lobstermen to simply cull and store our Membership orders for the week. This is truly a cooperative effort requiring a lot of coordination!

Thank you for your support and for supporting our local Lobster Fishermen!

Enjoy your crustaceans,

Andrea Tomlinson

General Manager

              

 

Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801

nhcommunityseafood@gmail.com

www.nhcommunityseafood.com

 

 

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