Eat Fresher Fish.  Support Our Local Fishing Industry.

Welcome to Week 10 of our Community Supported Fishery (CSF)! We are 10 weeks into our Fall Session, which lasts a total of 16 weeks.

NH FILM FESTIVAL FEATURES TWO FISHING INDUSTRY DOCUMENTARIES!!

THURSDAY AND SUNDAY 3:30 pm- featuring our NH fishermen!

See the entire schedule here: https://nhfilmfestival.com/schedule

Our Catch of the Week is Monkfish and our Shellfish offering will be Scallops. We have been hearing rave reviews about the Mussels. We hope you enjoyed yours, drop us a line and let us know, the Fishermen are asking for feedback!

Monkfish is plentiful and abundant in NH and one of the few fish our Fishermen have excess amounts of quota to catch, which is why we serve it up more regularly. 

CATCH OF THE WEEK-MONKFISH

Monkfish and Pollock onboard the F/V Heidi & Elisabeth

Once caught as by-catch by trawlers and gillnetters, Monkfish 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.

RESTAURANT SUPPORTED FISHERY

We have a growing Restaurant Supported Fishery (RSF), where Chefs and Retailers order fish through us, directly from our Fishermen. They are able to give customers local Catch of the Week Fish, the Captain and Boat name and the day the fish was landed! Check it out here on our website and visit one of our many restaurants and retailers that support serving locally sourced fish!

 

Here are our latest RSF clients, Greenleaf, in Milford, NH and the Brasen Hill's new online Farm Store, in Barrington, NH. Enrica, our Assistant Manager and Coordinator of our RSF program has been doing a stand up job recruiting new customers for our RSF with the help of our friends and promoters at Three River Farmers Alliance!

 

 

 

 

 

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 in our Fall Session and for supporting our local fisheries! Enjoy your Monkfish and Scallops!

All the best,

1 Peirce Island Rd-Portsmouth-NH-03801