NHCS Newsletter: Spring/Summer Session, Final WEEK 16, MONKFISH
Eat Fresher Fish. Support Our Local Fishing Industry.
If you are a 16-week Member, you will need to renew your Membership to receive seafood for the Fall Session. Sign up for Fall Session here.
We are heading to New Orleans this weekend for the Great American Seafood Cook-off! We are travelling with one of our devoted Restaurant Supported Fishery (RSF) Chef's, David Vargas, owner of Vida Cantina Restaurant, Portsmouth. Dave will be cooking up a NH caught meal consisting of Cod and Lobster and competing for the title of "America's Best Seafood Chef"! Kendall and I will personally be carrying the Cod and Lobster on the plane for the competition! See the article in the Union Leader here: http://www.unionleader.com/article/20180730/NEWHAMPSHIRE07/180739966?template=mobileart
Chef Owner, Dave Vargas, of Vida Cantina, Portsmouth will be our competing Chef at the Cook-off!
SHELLFISH ADD ONS
Shellfish Add ons for our final week of the session will be Oysters from our friends at Virgin Oyster Company, Dover, NH. Still time to order for this week here!
Order by midnight tonight, we have extended the deadline! Oysters are priced for Members only at $16/dozen!
OWED A HOLD or HAVE A CREDIT?
If you held for a week and did not make it up with a double this session, you are entitled to a credit if you would like. If you have an existing credit, it is good for your next session sign up. Simply sign up for your next session and the credit should automatically apply to your balance owed. You have to use the invoice method of paying for this to work, not the Paypal option. Sorry, our software doesn't always work the way we would like! Email us if you have questions!
ADDITIONAL FISH WEEKLY
We have Weekly Haddock available, by the 1lb, as well as Additional Fish for the Catch of the Week!
Order your Additional Monkfish this week or Weekly Haddock for this week here! We have a limited amount of Haddock available weekly.
Discounts orders over 3lbs of Haddock or Catch of the Week!
DEADLINE TO ORDER ADDITIONAL FISH IS MONDAY, 12 midnight FOR THE WEEK OF YOUR DELIVERY!
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.
CATCH OF THE WEEK-MONKFISH
Chris White, longtime crewmember, with a Monkfish onboard the Heidi & Elisabeth
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.
COOKING INSTRUCTIONS
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 on our Pinterest page here and on our great new blog, created by our Social Media Specialist, Katie Curnan, here.
Monkfish Kabobs (courtesy of Pinterest)
Don't forget about our Weekly Member Recipe Contest on Facebook and/or Instagram. Each week we pick a new Winner!
Here's how to enter:
- Post on our
Page
We then choose a winner from the posts! This week's winner is Denise Roberge, from our Manchester Pickup!
Denise Roberge's Curried #Hake stew with veggies from their Brookford Farm CSA is our recipe winner! Congrats.
Contact our Assistant Manager, Kendall Young with Membership Questions. Please email [email protected] with any and all Membership questions pertaining to your account.
RESTAURANT SUPPORTED FISHERY
In addition to our Community Supported Fishery, we also run a thriving Restaurant Supported Fishery (RSF). Our RSF is supply driven and operates on the old adage of the "Catch of the Week". You can read all about it on our website.
The following restaurants and retail stores participate in our Restaurant Supported Fishery (RSF) program. Through their creative talents, they make our delicious local fish taste even better and available to a wider audience! Please support them by eating and shopping there frequently. And let them know you support local, sustainable fish!
- Local Eatery, Laconia, NH
- Moxy, Portsmouth, NH
- Vida Cantina, Portsmouth, NH
- Jumpin' Jays Fish Cafe, Portsmouth, NH
- Franklin Oyster House, Portsmouth, NH
- Cure (seasonal), Portsmouth, NH
- Oak House, Newmarket, NH
- Revival, Concord, NH
- Oak and Grain, New London, NH
- Revel, Hampton, NH
- Spring Ledge Farm, New London, NH
- Contoocook Farmer's Market, Contoocook, NH
- Just added! Blue Bowl Store, Deerfield, NH
- Just added! The Grazing Room, Henniker, NH
- Just added! The Barley House, Hampton, NH
We also enjoy a partnership with Three River Farmers Alliance. They help pair our local seafood with chefs in the Seacoast region with a desire for locally sourced foods.
FARMER'S MARKETS
We are currently vending our Catch of the Week and signing up new Members, at the following Farmer's Markets:
PORTSMOUTH- SATURDAYS 8am-1pm Haddock available weekly also
EXETER- THURSDAYS 2:15-6pm
MANCHESTER- THURSDAYS 3-6:30pm
CONTOOCOOK- SATURDAYS 10am-1pm
HENNIKER- THURSDAYS 4-7pm
Thank you for your Membership in our Spring/Summer Session this year! If you are a 16-week Member, we hope to see you back this Fall. Our NH Fishing Community appreciates your support!
All the best,
1 Peirce Island Rd-Portsmouth-NH-03801