NH Community Seafood-Community Supported Fishery (CSF)

Eat Fresher Fish.  Support Our Fishing Community.

Dear %%user-name%%,

Welcome to our Fall Community Supported Fishery Session! This is Week 1 for all our Members, Annual, 8-week and 15-week Members!

We are back from our Annual Week off and looking forward to some seasonal catches like Haddock, Flounder, Halibut Add ons and maybe some Bluefin Tuna (sushi grade tuna) to come!

We will be offering both Oyster Add ons and Lobster Add-ons several times this session! Additional Fish is also available each week if you need more than your weekly share for a dinner or cookout you are planning! You can order Additional Fish weekly here.

If you are an Annual or 15-week member, you will receive lobsters for you shares twice in the session.  Tentative dates are: Week 9, starting Oct. 15 and Week 11, starting Oct. 29.

There are just a few different species being caught by our NH Dayboats this month. Whiting baitfish, Dogfish shark, small amounts of Pollock and Cod and the abundant and delicious Monkfish!

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. 

Christopher White, crew on the F/V Heidi Elisabeth with a Giant Monkfish 

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 comes from our loyal Fisherman and his crew, Jamie Hayward of the F/V Heidi & Elisabeth, landed in Portsmouth, NH. Thanks to Jamie and his longtime crew, Tommy, Chris and Erik for this week's effort!

 

 

 

Christopher White (left) and Erik Crowley, longtime crew on the F/V Heidi Elisabeth with some of Monkfish !

 

 

 

 

 

 

Captain Jamie Hayward at the helm of the F/V Heidi Elisabeth, named for his sisters

 

 

Additional Fish Orders:

 

Order Additional Fish for this week, WEEK 1 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. 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 last session? We can carry those over for you but have to do it on our end. Please send an email and we will get you your owed double!

 

RESTAURANT SUPPORTED FISHERY (RSF):

 

Often times we serve up a different fish to our RSF for the week. This week it's Atlantic Cod! So if you are yearning for this one time staple turned delicacy, go out to eat this week at one of our many fine restaurant supporters!

 

 

Here is a list of all our our RSF establishments, please join them for dinner this summer: 

 

• Local Eatery,  Laconia, NH
  
• Moxy, Portsmouth, NH
• Vida Cantina,  Portsmouth, NH
• Jumpin' Jays Fish Cafe,  Portsmouth, NH
• Franklin Oyster House, Portsmouth, NH
• Ron Jillians, Hampton, NH
• Oak House, Newmarket, NH
• Revival, Concord, NH
• Oak and Grain, New London, NH
• Spring Ledge Farms, New London, NH

With help from our friends at:

 

 

 

If you are new to our program, you are in for a treat! 

 

If you are a returning Member, we are reminding you that as a cooperative, we rely on "Members Finding Members" and would really appreciate it if you could refer just one person to us! We have a Facebook (@NhCommunitySeafood), Twitter @NHCommunityFish and Instagram page and you can share our invites there too!

 

Our purchases are making a true and real impact on the local fishing industry, one pound at a time!

 

Thanks for joining us this Fall,

 

Andrea Tomlinson

General Manager/Seafood Enthusiast

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

[email protected]

www.nhcommunityseafood.com