Eat Fresher Fish. Support Our Local Fishing Industry.
Welcome to Week 7, starting Monday, June 29, of our Community Supported Fishery! We have a record number of members this year and are doing our very best to accomadate our 1253 members!
Important things to remember:
The Catch of the Week is Acadian Redfish, our New England Grouper species that looks and tastes like a southern fish!
CATCH OF THE WEEK-ACADIAN REDFISH
Our fish this week is the Acadian Redfish, otherwise called "Red Perch" or as seen in many local Market Basket chains, "Ocean Perch". Often times, this fish is substituted for the tropical fish, Red Snapper. This is our northern Atlantic Grouper species! This big eyed fish looks like a tropical fish from the islands. A member of the Rockfish (Grouper) family, the Redfish is a deep water, goggle eyed, slow-growing fish that spans from Norway to Georges Bank in our Atlantic Ocean.
Not to be confused with Red Snapper, 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 species, once thought of as by-catch or lobster bait, is quickly becoming one of the more popular fish in the US, especially here in New England!
KNOW YOUR FISHERMEN
Your Fisherman this will be a guestboat from either Portland, Maine or Gloucester, Mass. Once we know, we will post our Fisherman and his boat name on our Facebook Page, on Monday.The Portland Fish Exchange, Portland, Maine
Here are five Gulf of Maine fish that provide an opportunity to support local fishermen, promote a healthy ecosystem, and eat a delicious meal:
Whether cooking at home or ordering out, conscientious shoppers often face difficult choices. But when it comes to seafood, there are plenty of fish you can feel good about eating.
COOKING INSTRUCTIONS
Redfish cooked over local vegetables (Courtesy CSF Member Breeda Lagan Royer)
Redfish fillets are thin and come with the skin on. All the good Omega-3's are in the skin! Cook these fillets for just a few minutes, on each side if frying, grilling or sauteing! Season overnight for full flavor.
Click here for our recipes for Redfish our Pinterest Page. A common way to serve up this delectable fish is in tacos and it is often a favorite with children!
SHELLFISH ADD ONS and BIWEEKLY SHARES
Jonah Crabs next week! Shellfish Share is 12 crabs. You treat these just as you would a lobster, boil or steam and eat the claws and the meat inside.
If you want a great tutorial, check out the video on our Facebook Page to see fourth generation Long Islander, (off Portland, Maine not NY), Rita "Peachie" Stevens walk you through it in our "How to pick a Jonah crab" video! It is very entertaining!
Add on orders for crabs will available in sizes of 6 and 12 crabs each. Look for order form on Friday!
RESTAURANT SUPPORTED FISHERY
We work with Three River Farmers Alliance to reach a wide variety of Restaurants, Retailers and Institutions for our RSF program.
ADDITIONAL FISH WEEKLY
Each week, we offer the opportunity for Members to order extra Catch of the Week and/or extra Haddock.
Get your Additional Haddock or Redfish.
Deadline to order is SUNDAY NIGHT at midnight!
PAYMENTS $$$
If you haven't already done so, please send us a check for your balance of $50 or more to: NHCS, 1 Peirce Island Rd, Portsmouth, NH 03801. If you send a check, it saves us the 3% charge from Paypal! If you choose to pay online with a credit or debit card, do it here.
MEMBERSHIP QUESTIONS: Please email our Assistant Manager, Enrica at [email protected] with any questions.
THANK YOU
1 Peirce Island Rd-Portsmouth-NH-03801
