NHCS Newsletters

What's New?! Stay in the know and follow our Community Supported Fisheries progress
Posted 9/16/2013 4:14pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 7, SEASON 2

This week we will have an array of flounders for both share options, as they are available:  Yellowtail Flounder, Grey Sole, and American Plaice.  Looking ahead, we anticipate Monkfish or Pollock for our final week of Season 2 with Herring for underdog members.  I am hoping to go herring fishing with fisherman Mike Anderson aboard his fishing vessel, Rimrack, one day this week, so I will be sure to share photos and information about how that goes once I get the chance.

Sign-ups for season 3 are now available on our website! 

http://nhcommunityseafood.com/members/types

Please be sure to share our site with your friends who have been waiting for a new season to join.  SHARE OPTIONS.  Many of our offerings are much of the same, however we did change up a few things.  We discontinued the underdog share due to a lack of variety as the fishing season progresses so we are now offering a groundfish share only consisting entirely of fillets in 2, 1, or ½ pound quantities.  We will continue to offer our whole fish share, but have offered some additional fish to the list of whole fish, many of them previously belong to the underdog category such as butterfish and red hake.  New this season we are offering a rotating whole fish and fillet share to make it easier for those who would like to receive whole fish, but feel as if a whole fish every week would be too difficult to work with.  Week one will start out with filleted fish for these members and the following week will be a whole fish share.  We also will continue to offer our lobster share, both full and half, this season with each lobster averaging at a 1-1 ¼ pounds. 

As far as PICK-UPS go, much of them will be the same.  Dover will still be on Mondays at the same location from 3:30-5:30.  Notice the slight shift in timing.  Wednesdays will be Portsmouth at the same time, but the location may change.  We are hoping to move indoors somewhere, possibly with Heron Pond Farm.  Thursdays will continue to be Manchester Farmers’ Market until the end of market season at which point we will move somewhere indoors, and we will continue with a community-drop in Peterborough.  We will continue to have a drop-off in Durham, but are hoping to redesign the pick-up options in hopes of extending the pick-up time making it easier for people to get to.  We would like to move Durham’s pick-up day to Monday, Tuesday, or a Wednesday.  We’ll be sure to share more information as this pick-up evolves.  We will continue to have fish available for Salem members on Sunday however at the start of season 3 it will be organized by CSF volunteers each week.  If that is something you would like to help with, please let us know.  

SCHEDULE.  The next season will begin September 30th and will run another 8 weeks until November 22nd.   This will be our last regular share of the season due to the decrease in amount of fish available this time of year.  However if you are still looking for a fresh fish hook-up we do plan on attending winter farmers’ markets on Saturdays throughout the state starting the first week in December.  We’ll be sure to let you know where to find us once we finalize our schedule. 


FISHTIVAL was a great success; thanks to all who were able to make it out and to my little brother Aiden for all his help.  We were able to sign-up a lot of new members and spread the word about our wonderful cause.  Also, for those of you who haven’t heard Saturday was the kick-off for a great campaign new to the United States having originated in Italy:  SLOW FISH.  Currently it is being run by students at the University of New Hampshire, with lots of a fishy activities planned for the next 2 weeks around campus and the Seacoast community.  I will post the link below for that in case you choose to participate in any of those.  NH Community Seafood looks forward to working with them in the future. 

SLOW FISH CAMPAIGN Here.


T-Shirts will be arriving tomorrow.  We have ordered 100 of them, 50 men's and 50 women's and they will be $20 each.  If we do not end up having the size you would like by the time you get the chance to buy one, please let us know and hopefully we can be sure to get the right size with our next order.  We weren't sure what to start with so hopefully this first batch of shirts goes all right.  


In other great news a student from UNH and CSF member has volunteered her time to create fact cards with recipes for each one of our species of fish to offer at pick-ups, as part of her senior Eco-Gastronomy project.  Thanks so much for offering your time Amanda Parks; we really appreciate it, and I know our CSF members will too!  I think that may be all for now.  I will leave you with this great blog post by Durham CSF member, James Bubar.  Thanks for sharing.  You can read his post about last week's redfish here:  http://t20r11.com/acadian-redfish/ 


Happy Monday and don't forget to sign-up for SEASON 3!


Sarah


-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/11/2013 12:30pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 6, SEASON 2


Good day CSF members.  


We are currently in week 6 of our second season and have 2 more weeks to go.  This week we started with White Hake for those members who didn't get it last week and today we will be switching to cod for the remainder of the week for groundfish members.  Underdog members thise week will be receiving either butterfish or cusk dependent on availablity.  Cusk is a close relative to cod and the butterfish are offered whole, great for the grill, to bake, or pan-fry.   




Looking to next week, we are anticipating flounders.  It has been a while since we've been able to offer them due to a lack of landings throughout the summertime, but as the weather begins to cool down, we should be seeing them more and more.  Our local waters have around 4 or 5 different varieties to offer, so hopefully with time, everyone will get the chance to try them all.  The joys of eating seasonally!


Thank you to Manchester members for your understanding in regards to the missed market last week.  My apologies if you did not receive word in time; we tried to send out an email as soon as we were aware.  Thursdays are our biggest delivery day, with over 100 members picking up, and it worked out that there was just not enough fresh fish to go around.  Only one of our full-time boats had ended up fishing the day before.  We will be sure to extend all of your seasons by one week, or you can ask to double up a week if you'd like.  The choice is yours.  That being said, we plan on seeing you all tomorrow at market!  


Fishtival is this Saturday, September 14th at noon in Prescott Park.  We'd love to see some CSF members in attendance.  It's especially a great event for kids.  There will be plenty of activities for them to engage in, one being Which Fish is This? a fishtival favorite.  We will also have fish cook-offs, vendors supplying tastings, music, demos, and fishing gear displays.  New Hampshire Community Seafood will be there in full force, hopefully with our new NHCS t-shirts which we finally ordered.  Hoping to have them for the weekend, but definitely by next tuesday at the latest.  Be sure to pick one up next week.  They're gonna go quick, and we only ordered 100 to start.  


Thank you so much to all of you who took the time to respond to our 2 part survey.  We were very pleased with the results.  Overall, everyone seemed proud to be a part of our community.  Shrimp and Scallops came out to be the most desirable add-ons to our offerings, and generally people had lots of great suggestions as to what they would like to see us improve and elaborate upon.  Some suggestions that stuck out:  more recipes available at pick-ups and online, a forum for which members could interact and communicate with each other, more notice on what fish people are receiving and what to expect, and overall better communication when a change in plans.  These are all great suggestions and something we will take to heart.  I have already begun establishing fact cards for each one of our fish to have available at pick-ups as well as access to on our website; hope to have these finished for the start of season 3.  We will continue looking in to ways we can improve.  Now that we have our initial foundation set since the inaugural season this past June, we will have more time to expand and improve our cooperative.  Thank you all for your patience and support along the way.  Hard to believe this is how we started out on June 10th:




Season 3 will be beginning September 30th.  I know, it is hard to believe.  We are currently in the process of redesigning next season's options and pick-ups.  Our offerings are pretty much all finished, however we are still in the process of working out some scheduling and location conflicts.  The weather will be getting cooler, so the goal is to move indoors if possible.  Maybe some of you could help with some suggestions or direction.  


  • We currently are at a loss as to where to have next season's Manchester pick-up due to the market coming to a close.  We would like it to be indoors if possible.  Maybe a farm, a member's garage, thrift store, restaurant, or a food coop.  
  • We also are looking for an indoor space in Durham, ideally somewhere where we could leave a everyone's fish labeled with their name on it, possibly in a refridgerator, to be picked up between set hours.  Maybe a UNH building, community center, or church?  If this is possible, we're thinking we might shift Durham's pick-up to a tuesday or wednesday. TBD.
  • We will continue to do a Peterborough drop, but are considering driving the fish there ourselves if we can get another 30 members or so by the start of next season in addition to our current members.  We're gonna need all of your help to spread the word about the CSF in your region.  
  • We will continue our Dover drop in the same location, even once the brewery opens, however we may shift the day to Tuesday and shorten the pick-up time slightly.  To be determined. 
  • Portsmouth Harbor pick-up will be moving somewhere indoors.  We are hoping to move in with Heron Pond Farm at a barn in Portsmouth, but we will let you know.  There will be no more Greenland pick-up at the close of this season, so if you'd like to continue to pick-up, it seems like Durham or Portsmouth would be your best bet.
  • Salem pick-up is to be determined.  At the end of this season, we would like to turn this pick-up into a community drop like we do currently with our Peterborough members.  Does anyone have a space they would be willing to offer up for 20 or so Salem members to pick up fish one day a week?   


We appreciate all of your leads and suggestions.  Registration for the upcoming season will be made available this coming Saturday in time for Fishtival.  We'd love to have you join us for another season.  Also, if you have any friends in other regions of the state that would like to begin receiving fresh fish, have them get in touch with us and maybe we can work something out.  


Looking to the future, this third season may be our last weekly season until the start of the new fishing year at the beginning of June '14 at which point we will be starting back up again in full force.  That being said we plan on attending winter farmers' markets each week and are in the process of applying for those now.  Those will be starting up around Thanksgiving time.  We will be sure to share where we will be each week throughout the winter so you can come and stock up on fresh fish as need be.




I guess that's all for now.  Thanks for reading and I look forward to seeing you all in the next week.


Enjoy this last bit of Summer!


Sarah 


-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 9/4/2013 4:18pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 5, SEASON 2

 

We started out the week with Redfish for those groundfish members who hadn’t had the chance to try it just yet.  Today, Wednesday, for Portsmouth pick-up, we switched over to a choice of White Hake or King Whiting, which will continue to be groundfish members’ choice for the rest of the week.  Underdog members this week will be receiving Red Hake, which we are providing gutted, scaled, and head off.  Because it is in the hake family it is very similar in texture and taste to the White Hake, but since it is a smaller fish we are serving them whole (semi).  The Red Hake would be really great on the grill or baked whole as is.  You could try and fillet them yourself, but it may be easier to cook them the way they are and then the meat should flake right off the bone. 

 

I have posted a new Fishue on fisherman Peter Lagerstrom, Fishing Vessel Miss Maura of Hampton Harbor.  You can read all about him here. 


 

Season 3 is fast approaching and we would like to remodel it slightly with all of your feedback in mind.  We are currently in the process of designing a survey to email to all of you.  You can expect to see that in the next 3 days or so; I will title the email CSF Survey.  We would really appreciate people taking the time to fill it out.  It shouldn’t be more than 15 minutes of your time.  Thanks in advance!

 

Registration for Season 2 has been officially closed while we redesign our season options for next season to start, Monday, September 30th.  Registration for this next season will be made available by Friday, September 13th, the day before Fishtival.  This will give everyone 2 weeks to re-enroll and help spread the word about our upcoming season.  We also will be accepting rolling enrollment at a prorated rate for new and returning members the first 4 weeks of our next season.  Summer market season will be coming to a close here soon with end of this season, so be aware that there will be some shifts in times and location for next season.  We hope these adjustments do not throw anyone off too much.  Also, we are open to suggestions for next season in terms of location, days, and times, so please don’t be afraid to speak up. 

 

Fishtival September 14th, 12:00-4:00 at Prescott Park.  Be There!  The annual Fish & Lobster Festival is going to be one week from this Saturday.  Pencil it in.  We’d love to see you there.  We’re trying to order t-shirts as well in time for the event so if you plan on going maybe we could get you a nice new NHCS t-shirt fresh of the press to sport the day of the festival.  We’ll let you know when those become available. 



 

NHCS has lots of new ideas and products we would like to incorporate into the CSF over time, lots due to many thanks from members’ input, Gift Certificates being one of them.  If you’d like to give the gift that keeps on giving, let us know and we can get you a gift certificate of your choice to give to family or friends.  We also are continuing to look into offering other products like frozen fish stocks, chowders and fish cakes.  We’ll share more information on that as it becomes available. 

 

I think that may be all for now.  I’d like to leave you all with my new favorite summertime recipe for ceviche.  For this recipe you can use any one of our white flakey fish, including the white hake and redfish people received this week.  The fresher the fish the better for homemade ceviche. 

 

            1 lb. of white fish

            4-6 lemons or limes or both

            1 red onion

            Bunch of cilantro

            1 cantaloupe

            Spices of your choice

 

Dice your raw fish and place it into a bowl.  Squeeze enough lemon and/or lime juice to mostly cover the fish.  Cover and place in the fridge for a minimum of 3 hours and a maximum of 12 hours.  4 hours is an ideal amount of time to allow the citrus to “cook” the fish.  Remove the bowl from the fridge and drain off any excess liquid.  Allowing the fish to soak in citrus helps to extract any impurities from the fish.  Next add chopped onion, cantaloupe and cilantro to your bowl of diced fish.  Squeeze the juice of one lime or lemon over top the mixture and stir all together.  Sprinkle with a dash of salt and a bit of pepper and whatever spices you see fit from your cabinet reserves.  I used chili powder, a dash of cayenne, and paprika.  And Voila!  You’re done.  Serve with chips, crackers, or a toasted baguette.  Avocado is always a nice accompaniment to a wonderfully fresh ceviche.  Enjoy!  

 


Sarah

 

-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 8/29/2013 10:30am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 4, SEASON 2


Members this week received monkfish and cod for the groundfish share and dayboat dogfish for our underdog share.  This week was also a lobster week for those who signed up.  Why not take advantage of living on the seacoast and eat lobster every week?  Most of our whole fish members received whole kink whiting this week, and believe they will continue to do so.  


Also this week, we will continue to have lobster ravioli from Portsmouth Lobster Company.  Lobsterman Damon Frampton was kind enough to deliver another batch.  Also, I have made 8 packs of notecards with pictures I had taken on our NH commercial fishermen's boats last summer.  Those will be available for purchase at pick-ups while supplies last, $12 a pack.  I am also in the process of ordering T-shirts, FINALLY!  Who knew it could be such an involved process: color choices, logo placement, size destribution, the quality of the cotton.  Yikes.  Decisions, decisions.  Hope to have those available for purchase at pick-ups soon.  It's about time.  


I know it's hard to believe but we are already half way through our second season.  4 weeks down, and 4 more to go.  If you have any friends who are looking to join our CSF, this week is their last week to do so.  Sunday will be the last day to register, until the start of Season 3 at the end of September.  A lot of you have been asking, will there be fresh fish in the winter?  The answer, yes, we will be operating through the winter as long as our fishermen are catching enough fish to supply the CSF.  So if you're looking to eat the fresh stuff all year round, have no fear; we will work something out.  


With the close of registration for season 2 we begin looking ahead to season 3.  Because the farmers' market season will be coming to an end, we will have to consider redesigning our schedule quite a bit, we plan on continually delivering to the Manchester, Salem, Peterborough and Seacoast area in one form or another, so don't worry.  The only thing is the day and time frame may shift slightly.  We hope it doesn't through anyone off so much that they aren't able to participate, in which case we may be able to work something out.  


That being said, we want your input, and therefore we are currently working on developing a brief survey via an onlone program called Survey Monkey to help us organize our thoughts for the upcoming season.  I hope to send that out in the next week or so, and would really appreciate everyone taking the time to sit down and fill it out.  It shouldn't take more than 10 minutes of your time.  That way we can redesign certain aspects of our next season, with you, the consumer in mind.  


I'm currently in the process of writing a new fishue for my blog, Fishues: NH Seacoast's Fish Issues.  I have long been putting off continuing work on my blog and am hoping to get back on it.  Feel free to subscribe to it, if you would like to get notifications when new articles are published.  I hope to have an article about Hampton Fishermen, Peter Lagertstrom by the end of the weekend.  I'll be sure to share it once I have.  


 Don't let him fool you.  He is not as serious as he looks...


In attempt to keep this newsletter short this week, I am going to end here with a quick plug for FISHTIVAL!  September 14th, 12-4 will be the NH Fish & Lobster Festival at Prescott Park in Portsmouth.  If you get the chance, I highly recommend you be there. There will be cook-offs, demonstrations, speakers, seafood, giveaways and more.  And you better believe New Hampshire Community Seafood will be there too!  I'll be sure to send out more information about that next week.  




As always, thanks for reading, and enjoy that wicked fresh fish.  


Cheers!


Sarah

-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 8/21/2013 1:21pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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WEEK 3, SEASON 2


Good day CSF members and friends.  


This week we have a variety of fish to offer.  We started the week off with pollock and butterfish for our Dover and Greenland members.  Just today we received another boat-full of redfish so we will hopefully have enough for the rest of the week for our groundfish members who didn't get a chance to try it last week, like many of our Manchester members and Durham and Tilton members.   Monday, Tuesday people, sorry you haven't got the chance just yet.  This boat that we are buying from is a trip fishing boat and they always seem to land mid-week.  One day we will find a way to get you some.  


For those of you unfamilar with Redfish it is similar to a red snapper or a grouper.  I would venture to say it is the closest thing we catch to a Caribbean style fish.  They are excellent in fish tacos and would be great fried or grilled.  They are a bit sweeter than our other white flakey fish.  Enjoy!  


For underdog members this week we will have cusk, a close relative to our well-loved friend Atlantic Cod.  I think many of you would have a hard time telling the 2 fillets apart.  That being said, cusk is delicious and I am certain all fellow fish lovers will enjoy it.


Whole fish members will be receiving either cusk or redfish.  It has yet to be determined, but it seems to be a win-win either way.  



In other news, Jeanne Shaheen loves NH Community Seafood and now has her very own NHCS t-shirt to sport around.  Hopefully all of you will have your own soon too.  Our visit with Shaheen went famously.  It was a great opportunity to share all that we have been doing and to continue to create awareness about the importance of eating fresh fish and supporting our local fishermen.  There is not better time than now to support our local fishing fleet.  Feel free to watch some clips or read some articles from our meeting with her last thursday.  Here are some links below:

 

 


Also last week was Rye's Seafood Throwdown which Josh was able to attend while I held the Portsmouth CSF pick-up.  The secret ingredient ended up being Dayboat Dogfish which we were able to provide for the event.  Surprise, surprise.  Josh was able to walk around holding a dogfish for everyone to see in person and touch if they dared.  You can view pictures from that event here.  


We finally had our first meeting with our Board of Directors last wednesday as well.  That went swimmingly. We were able to discuss our budget, alterations to the schedule in the next season, and the overall future of the CSF.  All good things and it was great to get some input from them and we look forward to meeting again in the next month or so.  


Looking to the future, Fishtival is fast approaching.  Mark your calendars!  The 5th Annual NH Fish & Lobster Festival will be September 14th from 12:00-4:00!  It's a great time to come out and hear what's going within our Seacoast's fishing community as well as a perfect opportunity to show your support for our local fishermen.  I highly reccommend all you seafood lovers attend if you get the chance.  We would love to see you there!  We're planning on hosting another seafood throwdown so if that is something you're interested in participating in, send us an email.  Also there's a good chance we could use some volunteers to help out for the afternoon so let us know if that is something you are available for.  

 

Looking for some additional reading material?  I found this great article on CSF's that the Northwest Atlantic Marine Alliance (NAMA) had posted.  It's a quick read on the importance of participating in a CSF and thought all our CSF members might enjoy it.  You can read that here.


For those of you who have been wondering, there is still plently of room for additional CSF members, and in fact we would even like to encourage you to encourage others to join.  This is as much your CSF as it is ours and if we are going to gain momentum and to continue to become even more awesome, we are going to need a bit of help from all of you.  As Executive Director Josh Wiersma said it best during our meeting with Shaheen this past week, "Our goal is not to be a seafood store, but to be a community of seafood lovers."  We must all show some serious love for our fishermen.  


As Jeanne Shaheen confirmed in regards to NH Community Seafood, “We need to make sure this industry doesn't get eliminated. It is going to to take time and looking at federal regulations, but this is the kind of support we need.”   


I think I've just about covered everything that's been floating around in my brain for this week's newsletter.  May I wish you all a wonderful end to your work week and an even more wonderful weekend.  


Enjoy that fresh fish!

Sarah 

-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 8/14/2013 10:53am by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

-----

WEEK 2, SEASON 2

 

So far this week we’ve had a variety of options for both groundfish and underdog shares in addition to our first week of lobster shares. 

 

For groundfish shares so far this week, we have offered a mix of yellowtail flounder, cod, and a small amount of redfish.  For underdog we have offered king whiting for a second time in addition to squid which we were able to offer a limited supply of at the Greenland Farmers’ Market yesterday.  Looking to the remainder of the week we will be offering a mix of cod and redfish for groundfish shares and whole butterfish and king whiting fillets for the underdog shares.  For those of you dying to try redfish, have no fear, we plan to offer it to our Monday/Tuesday pick-ups next week since they missed out this week. 

 

We finally have found a way to order enough Arcadian Redfish for all members via one of our NH boats Anne Marie who lands their fish in Portland, Maine.  Yesterday for the first time, we drove the refrigerated van with our new “FISHUES” license plates, up to the Portland Fish Exchange Seafood Auction where we loaded a pallet of 500 pounds of whole redfish straight into the back of the chilled (40 degrees F) van to drive back south to Seaport Fish of Rye where they began filleting it for our Wednesday CSF members.  Since F/V Anne Marie makes longer fishing trips traveling further offshore they are able to catch a lot more redfish unlike our local boats which tend to travel no more than 20 miles offshore, enabling us to finally offer this tasty fish to all our groundfish CSF members.  For those of you unfamiliar with redfish it is most often compared to a grouper or Caribbean type fish such as snapper.  They are also a great fish to serve whole, either by baking it or boiling whole fillets of it directly in a stew.  It would work great in a Rondon style stew, a Caribbean staple.  Check out my blog here for the recipe I learned while traveling in the Caribbean this past winter. 




 

We were also able to offer a limited supply of squid at the Greenland Farmers’ Market to our underdog members.  We were nervous to see how people would react, but it seems we worried for nothing.  People seemed thrilled by the option of preparing fresh, locally caught squid, so we are going to do our best to offer it more often at markets and to our underdog members when available.  Lately it seems our draggers, Neal Pike and David Goethel, have been landing quite a bit of it, so hopefully you will be seeing more of it.

 

Our lobster share has been running smoothly.  For those of you participating, look for the NH Seafood bands on the claws of our lobsters, a program funded by New Hampshire Marine Debris to Energy project and Fishing for Energy Partnership.  These bands are part of a campaign our local lobstermen have been participating in marine debris and removaal and prevention projects.  CSF member and Sea Grant employee, Becky Zeiber went lobstering with one of our lobstermen Damon Frampton this past Thursday and made a great video about the program.  You can watch that here.


 

If you are not signed up for a lobster share, but would like to receive lobster one week, please email us several days ahead of time and we can add your order to the lobster pick-up for that week and have your lobster available with your share of fish for the week.  Through our CSF we are offering 1 ¼ lb. soft shell lobster averaging at $6.00 each.  Lobster weeks will be bi-weekly on Week 2, 4, 6, and 8. 

 

Today is the Seafood Throwdown in Rye from 3:00 pm  I will not be able to make it due to our Portsmouth CSF pick-up from 3:30-6:30, but I believe Josh will be making a brief appearance to drop off the secret ingredient for the cook-off.  If you get the chance to go, be sure to look for him there and don’t be afraid to stop and say hi.  Also, let me know if you get to see how the cook-off goes.  I’m curious to hear what the competitors concoct.

 

Also tomorrow, our CSF’s Board of Directors will be meeting for the first time.  We are looking forward to running some new ideas past them as well as hearing their constructive criticism for the upcoming season.  I believe that meeting will be held outside tomorrow at the Porstmouth Harbor drop-off.  Currently our board consists of 2 fishermen, Jamie Hayward and Neal Pike, lobstermen Damon Frampton, Sea Grant Cooperative Extension Specialist Erik Chapman, CSF member Chris Duffy, and CSF Executive Director Josh Wiersma.  I’ll be sure to share an overview from that meeting in our next newsletter. 

 

In other news, NH Senator Jeanne Shaheen will be visiting our NH Community Seafood’s office this Thursday morning to hear more about our CSF and it’s progress throughout the past few months as well as to meet with a handful of our local fishermen and men and women that comprise our local industry’s infrastructure.  It should be an exciting morning to say the least.  Josh and I are really excited to share all the wonderful things NH Community Seafood is doing for our Seacoast Community and would love for our CSF members to attend.  If you are free tomorrow morning and would like to share your love with our CSF with Senator Shaheen please feel free to stop by our office around  10:30.  We’ll be sure to post information the morning goes later this week. 

 

In the next week we plan to meet with Will Carey of the Little Bay Oyster Company to discuss the possibility of offering his oysters to our CSF members as add-ons at each of our pick-ups.  Stay tuned for more on that.  We look forward to continuing to seek out more ways to diversify our shares of our local seafood harvest. 

 

Save the Date.  FISHTIVAL is coming soon.  The NH Fish and Lobster Festival at Prescott Park is going to be Saturday, September 14th  from 12:00-4:00 and you better believe NH Community Seafood will be there in full force.  We will be holding a cook-off between 3 of our CSF members.  We will supply the fish and our 3 selected members will compete face to face in front of eager fish-loving crowds.  The winner will receive a free ½ groundfish share for an 8-week season of their choice.  If you’d like a chance to compete email us your favorite recipe today.  The deadline to enter the competition is September 1st.  

 

Adding the Peterborough pick-up for the first time this past week was a great triumph.  Thank you Peterborough members for making this new drop off such a stress-free success.  We’re so happy to have you as part of our CSF.   We still have plenty of room in our CSF so if you have any friends that are looking to join feel free to show them the way.  Glad to hear you all have been enjoying the fish.  My only regret is not getting to meet or see any of you each week; please feel free to contact me with any suggestions, concerns, or encouragements you may have throughout the season.

 

If you are a member who bought stock in our cooperative entitling you to be a part-owner, first and foremost we’d like to thank you for your support.  We apologize for taking so long to acknowledge all of you, but we are planning on putting together your stock certificates and packets of by-laws and entitlements, rights and responsibilities in the next 2 weeks.  You can look for those in the mail or we may hand them out at pick-ups.  For those of you wondering, our cooperative’s by-laws allow each member one set of stock per a year, so please refrain from purchasing a second set of stock until our next fiscal year in June ’14.  Again, thank you for your patronage. 

 

Dogfish shark received ample news this past week with the ceremonial passing of shark week and was featured on the Chronicle this past weekend.  I’m sure some of you were able see it, but for those of you have who missed it, feel free to check it out here.  It’s great to see such an under-appreciated species finally receiving the attention it deserves.  There’s no reason why we shouldn’t be seeing such an abundant resource in our local food stores.  It’s nice to know that as the market for dogfish evolves throughout the next few years, our CSF members will always be able to say they had the chance to try it back when.  Thank you for helping to support this new and evolving market. 

 

I guess that’s all for now.  We look forward to continuing to improve upon our community supported fishery. 

Thank you for all your love and support along the way. 


Sarah

 

-------

www.NHCommunitySeafood.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 8/1/2013 6:45pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Dear %%user-name%%,

It's that time again! Time to sign up for the Season 2 season from New Hampshire Community Seafood.

Our deadline to join us for the start of Season 2 is tomorrow, Friday, August 2nd.  After tomorrow we will be accepting additional members for the prorated 7 week season up until the end of week 4 of Season 2.  Feel free to contact us with any additional questions. And don't forget, tell your friends. Thank you for your continued support. 

Click here to begin your renewal process. Or just copy and paste the link below into your browser:

%%renewal-link%%

Thanks for a great first season, and we look forward to having you back for our second season.


Eat Fresher Fish.  Support Seacoast Fishermen.



Your friends at,
New Hampshire Community Seafood


-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 7/30/2013 9:28pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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So we are wrapping up the last week of our first season of our newly founded community supported fishery.  Thank you all for a great season!  We couldn't have done it without all of you.    


Still to pick up this week is Portsmouth, Manchester, Durham and Tilton CSF groundfish members.  Fish this week will be an assortment of favorites from this past season and will be available on a first-come first-serve basis.  We plan on having Pollock, Cod, Monkfish, Cusk, White Hake and possibly King Whiting available, each in limited supply, so come on the earlier side to guarantee your favorite.  We also plan to have some extra made available at each of the pick-up if you're looking to take home additional fish.  

      

If you are looking to continue on with us into Season 2 please make sure to re-enroll on our website here, or let me know when picking up your fish this week, and I can do it for you.  The deadline for joing us for the start of Season 2 is this Friday, August 2nd.  You can either pay online, mail us a check, or pay cash, check, or credit at your first pick-up.  We'd love to have you join us again for another 8 weeks of the freshest fish.  


As a reminder, if you belong to the Tilton CSF your first season does not come to a close until August 23rd, so you can disregard all the sign up notices.  Also, last week was the last week for underdog CSF members.  Hope you enjoyed your Cusk.


In other news, Josh has returned from Washington, D.C. where he was invited to speak on behalf of the NH fishing industry.  NH Senator Ayotte supports our New Hampshire fishermen.  Read more about Josh's time in the Union Leader here.  As it turns out, US Senators are curious to learn more about our CSF and many of them are itching to try our NH Dayboat Dogfish.  Pretty exciting!!! 



Looking towards Season 2, we've finally decided on a lobster share.  If that is something you are interested in, sign-ups are available on our page now.  It's looking like it's going to be a bi-weekly share of 4 lbs. for a full share or 2 lbs. for a half share of live lobster every other pick-up.  We have Taylor Lobster of Kittery, Maine and local lobsterman Damon Frampton to thank for this new share option.  If you have already registered online and would like to add this option to your share, please feel free to contact me and I can help edit your account.    

 

We also finally have been able to track down some more raviolis for our CSF members and are now in possession of 5 cases.  Hopefully these will last us all through the week.  They will be available at each pick-up, 14 dollars a bag.  I believe each bag is around 12 ounces.  Sorry it took me so long to acquire more.  Thanks for your patience.   




We have also decided to include a Peterborough pick-up for Season 2.  If this is something you'd be interested feel free to enroll online or give us a shout.  Also, please share this information with any of your friends who live in the area and would like to participate.  We do not have all the logistics of the pick-up worked out just yet, but are hoping to have more information available soon.  It may involve rotating CSF members volunteering to pick-up everyone's shares for distribution back in Peterborough in exchange for free fish.  Thanks to all those who have been persistant in demanding fresh fish further inland.  


If you are unable to join us for Season 2, but are looking to still pick-up fresh fish and lobster from time to time, feel free to contact us, be in touch, or visit us at one of our market pick-ups.  We do our best to bring along some extra fish from time to time.  And either way we'd love it if you'd stop by and say Hello.  


Now that we have Season 1 under our belt we are hoping we can more easily elaborate on our current model that we have set in place, offering you, our members, more.  Things to look forward to: Additional NHCS merchandise (t-shirts, hats, notecards), Value-Added products (raviolis, NHCS-made fish cakes and fry mixes), CSF Fish Frys, How-To work shops ("Dealing with whole fish"), etc.  We are continually brainstorming and looking into new ideas.  We'd love to hear what you would like to see for Season 2.  We're hoping only to improve our CSF here on out.

     
I guess that's all for this final Season 1 newsletter.  

Thank you all for your continued support.

It's been a great first season!


And don't forget to join us for SEASON 2!


Sarah



-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 7/23/2013 5:23pm by Andrea Tomlinson.

NH Community Seafood 

Community Supported Fishery

Eat Fresher Fish.  Support Seacoast Fishermen.

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Pollock for groundfish members and cusk for underdog members this week! They are both white, flakey, mild fish and easy to work with.  When looking for recipes any white fish recipe should do.  For those of you unfamiliar with cusk it's a member of the Cod family, just a bit smaller of a fish typically.


Our Fishermen of the Week this week is Jay Driscoll, FV Sweet Misery of Rye Harbor.  You can read about him here.


 

Big news! As I write to you today, NHCS' Co-Founder and Executive Director, Josh Wiersma is testifying on the state of our NH fisheries in Washington DC to the US Senate.  They have also personally asked him to discuss the evolution of NH Community Seafood.  Thanks to all of you, we are making US history today.  Thanks for being a part of it.  His wife, Jonida, is also in DC with him and she has been sending me updates thorughout the day.  The latest news, we have some senators who are looking to order Dogfish Shark next time they are in NH.  Change will come, but for now it's one step at a time.  Look for Josh on CSPAN sometime today.  I'll be cheering him on.

 

We have one more week remaining of Season 1 and then we'll be moving right into Season 2 which is to start Monday, August 5th.  Registration is now aviable for that on our website.  We'd love it if you could re-enroll as soon as possible to help save Josh and I some stress.  Currently there are only 50 people enrolled, and we're really hoping to see an increase in numbers this next season.  Registration for the start of the season will come to a close on Friday, August 2nd, after that we will be accepting additional members on a prorated basis for the first 4 weeks of the season. Also if we could all encourage one other person to enroll in Season 2, that would be a great help.  We'd love to meet our goal of 400 members by the end of summer.  Thanks for your help with this.


                     Sweet Misery


There are some changes to Season 2:


-  Tuesday's Rye Harbor pick-up will be changing to the Greenland Farmers' Market at the Greenland commons.  Pick-up there will be on Tuesdays from 3-6.  Sorry for any inconvenience this may cause for our current Rye members who are looking to re-enroll.  We're hoping with the new location we'll gain more exposure due to the increase in foot traffic.  


-  The time for the Friday Durham pick-up will be changing slightly.  It will run from 11:00-1:30 instead of going to 2:00 in order to help us get to the Tilton Farmers' Market on time.  Also we may need to relocate to another Durham location half way through the season due to the start of the Fall UNH Semester.  Please feel free to contact us with any suggestions.


-  Despite what I had said in last week's newsletter, we will indeed be offering a Whole Fish share.  As it turns out our CSF members really love their whole fish which was great to hear, so we decided to include it again this season.  Thanks to those of you who spoke up.  We're glad you're enjoying it.  


-  Our Underdog share will become a weekly share rather than bi-weekly and we will be offering full, half, and quarter shares.  We've also decided to include Dayboat Dogfish in both our groundfish and underdog share due to such a high demand for it from our CSF members.  It's great to see it's been receiving such positive feedback.  We really hope to see a market develop here in New England for dogfish throughout the next couple of years.  I think it's going to be really important this happens in order for our fishermen to sustain their livelihoods.  Help spread the word.  Dogfish is delcious.  Thanks to all of your for being supportive, and experimenting with these new species previously unknown to many of you.  We believe that to be a huge component of participating in our CSF. 


-  Just as a reminder, our Tilton members are on a different time schedule than the rest of our CSF members since they started later in the season at the start of market. So I will be in touch with you guys about where you are in the season.  Also we'd love to boost our Tilton membership to help us justify continuing to drive all the way there.  Let me know if you have any suggestions about how we could do that.  


-  Also for those of you who have bought stock in NHCS, have no fear, we have not forgotten about our member-owners.  We plan on mailing out information packets and stock certficates very soon.  Make sure to look for those in the mail.  Thank you for your continued support.  And as a side note, when going to register for Season 2, if you've already bought one set of stock please refrain from purchasing another set of stock.  Our cooperative's bylaws state that each member is allowed one set of stock a year.  I'm not sure that's specified just yet on our website.  I will have to look into it.  Thanks for your understanding.


-  I still have yet to figure out what our lobster share is going to look like, but I am continuing to pluck away at that.  I promise I will send out an email as soon as something becomes available.  Also, I'm still waiting on another batch of lobster ravioilis.  Sorry to sell out so quickly last time.  I don't think Portsmouth Lobster Company was expecting us to go through them so quiickly.  As it turns out, NHCS members love their Lobster Raviolis.

-  Our new van is treating us famously.  We're hoping to have the logo painted on it tomorrow, which will make us even easier to spot.  Can't wait to see how that turns out.  We also should be receiving our custom FISHUES license plates soon.  I couldn't help myself; I tell you, it's the little things in life sometimes.  


-  If you have a Facebook and have yet to find us, I encourage you find your way over there when visiting cyber-world one day this week.  I try to keep the page updated as best I can with day to day going-ons.  


-  Also we are looking into possibly adding some sort of pick-up in Peterborough.  I have an email list of people anxiously waiting to hear more on that so I will be in touch as that evolves.  If we can get around 50 people to sign up for that, I'm sure we can figure something out.  If you have any friends in that area, be sure to give them a heads up...


I think that may be it for news and changes in our next season.  As we approach season 2, please don't be afraid to speak up; we'd love to hear from you about any changes or improvements you'd like to see.  Afterall this is as much your cooperative as it is ours.  Speaking on behalf of Josh and I, we have a never ending list of things we'd love to improve, add, and elaborate on.  It's in our best intentions to continually improve upon this CSF.  Any additional input from our members would be appreciated greatly.  

 

See you all next week for our last week of Season 1.

Thanks for your continued support.  

And we hope to have you again for Season 2.  

Don't forget to sign up today and tell a friend!


Sarah




-------

NHCommunitySeafood@gmail.com


Sarah E. VanHorn

Co-Founder/Manager

(207) 899-6042


Josh Wiersma, Ph.D

Co-Founder/Executive Director

(603) 682-6115

Posted 7/22/2013 12:06pm by Sarah VanHorn.
From Left to Right: Pete, Lucas, Jay

Fisherman JAY DRISCOLL

President of NH Fishing Sectors & Board Member of Granite State Fish

“I love it out here.  I’m too young to sit back and not fish,” says Captain Jay Driscoll when asked why he gillnet fishes 7 days a week just off the shore of the New Hampshire coast.  With a crew of 3, the ’89 Canadian-made Novi, Sweet Misery, sets out to open water every dawn around 4 am recovering their sinking nets set just 24 hours prior.  With the summer comes dogfish season, a time when a good day is described by hauling in a couple thousand pounds of dogfish shark most commonly shipped to England, and a couple hundred pounds of cod to be distributed around New England via the Yankee Fishermen Cooperative in Seabrook, among other miscellaneous sea creatures: spider crab, Pollock, lobster, redfish, whiting, grey sole.  When asked what dogfish tastes like he proclaims, “I don’t know; I’ve never had it, but I would love to see it used around here.  It’s always just shipped straight to England for fish and chips.”  By mid-August they shift to fishing for Pollock and cod, and then to just Pollock a few months after.  But it's not all hard work aboard Sweet Misery; with Jay as captain, he finds time to lighten the mood.  Whether it's the crew's traditional Gangster Monday where they pick through fish wearing backwards hats and thick gold chains jamming out to gangster beats, or it's Jay playing pranks on sleeping deckhands on the way to their fishing grounds.  There's always time for a laugh aboard Sweet Misery.

Growing up in the area as the son of a marina boat mechanic, Jay began fishing with his uncles 22 years ago and has yet to stop.  He continues to fish the same 30 square miles he’s been fishing since he started.  When asked about his responsibility as President of the NH fishing sectors, he responds that it’s his job to keep the fishermen on the water doing what they love.  When Jay’s not fishing he enjoys fixing things that are broken, scuba diving, and animals, including his two dogs Melvin and Frank, as well as offering his spare time to helping out the local animal shelter.  Having dove in many spots around the world, he claims Duck Island, Isle of Shoals is still one of his favorite spots to dive.

Dawn

When asked about sustainable fisheries, he agrees it is something that we should all support, but fears people’s perspectives of what it means to be sustainable don’t always line up.  “Regulations in general are a good thing for the fish,” he says, “but the problem is they need to be more localized.  I try to take care of the fish the best that I can.”  The number of NH fishermen has dropped drastically from around 30 to approximately 12 fulltime fishermen in just the past 2 years.  He claims he could sell off his small-scale operation’s quota and make more money than he does now, but he fears for the future of fishing.  He imagines that 10 years down the road, there will be 1 large boat left to do all the fishing, no money in the industry, and people around the world will be left to eat previously frozen, tasteless fish.  But as he tells his four kids, it’s important to question authority, and not always believe everything you are told.  “I’m going to be around a while…one of the last guys standing.  But I’m worried; at what point do you say enough is enough.”

Resetting the last net of the day
Resetting the last net of the day
Filleting fish on the boat
Icing the fish

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