NHCS Newsletter: FINAL WEEK:WEEK 16: MONKFISH
Eat Fresher Fish. Support Our Local Fishing Industry.
Dear %%user-firstname%%,
Welcome to our Final week of the Spring/Summer Session of our Community Supported Fishery. If you are not an Annual Member, please don't miss out on our fresh and local seafood by signing up for our Fall session here.
Fall Session will have both an 8 and 16 week option for Members! Please tell all your friends, family, coworkers and neighbors about our program!
We take a week off next week from August 5-12. Week 1 of our Fall Session starts August 13!
Our Catch of the Week is delicious Monkfish, please keep in mind that Monkfish is one fish in the Gulf of Maine that is plentiful and well managed. Our Fishermen have a larger amount of Monkfish "quota" than any other fish, which is why we serve it more often than other species!
CATCH OF THE WEEK-MONKFISH
Colin Barnard, F/V Marion J with a 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.
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.
Monkfish Kabobs (courtesy of Pinterest)
Did you mistakenly place a hold or a double next week on our week off? If so, please contact [email protected] to remedy that!
ADDITIONAL FISH WEEKLY
HADDOCK AVAILABLE WEEKLY, DISCOUNTED PRICES, ORDER HERE.
EXTRA CATCH OF THE WEEK AVAILABLE , ORDER HERE.
DEADLINE TO ORDER ADDITIONAL FISH IS MONDAY, 12 midnight FOR THE WEEK OF YOUR DELIVERY!
MEMBERSHIP QUESTIONS?
Please email enrica@nhcommunityseafood.com with any and all Membership questions pertaining to your account. This includes using your credit to order an Add on, Kendall can assist!
PAYMENTS
If you haven't already done so, please send us a check for your balance 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.
THANK YOU
Thank you for your support this Spring/Summer Session! If you are a 16-week Member, we hope to see you back in Fall!
Enjoy the Monkfish and Lobster and thanks for making it local Seafood for the Summer!
Enjoy,
1 Peirce Island Rd-Portsmouth-NH-03801