Eat Fresher Fish.  Support Our Local Fishing Industry.

Dear %%user-name%%,

Welcome to Week 6 of our Community Supported Fishery (CSF), starting next Monday.

Our Catch of the Week will be Haddock from two veteran NH Fishermen from Rye Harbor, NH>

Important things to know:

• Your purchase of seafood from NHCS helps support our NH fishermen, scallopers, lobstermen and oyster farmers!
• Haddock is the Catch of the Week and will be labelled "Fresh Fish" at your pick up
• Additional Haddock is availble for both Weekly Members and Flexible Fish Members, see Additional Fish section for links

 CATCH OF THE WEEK-HADDOCK

ATLANTIC HADDOCK 

A cousin to the cod, the popular Haddock spans both sides of the Atlantic Ocean. In our western Atlantic, Haddock can be found from Newfoundland to Cape May, New Jersey. A cold water species, the Haddock is most abundant in the Gulf of Maine and especially offshore on Georges Bank.

Haddock prefer a gravel or rocky bottom and can live up to 10 years old. Grayish-silver in color, with a distinctive black lateral line and black 'thumbprint" along the side, haddock are also easily recognized by their pointed, shark-like, front dorsal fin. This species feeds primarily on mollusks, crustaceans and herring.

KNOW YOUR FISHERMEN

Our Fishermen this upcoming week will all be NH veteran fishermenF/V Rimrack, Captain Michael Anderson and deckhand Zach Griggs and F/V Madriagan, Owner and Captain Peter Phillips out of Rye, NH.

 F/V Madrigan, left, in Rye Harbor, NH 

The F/V Rimrack, out of Rye, NH

Veteran Fisherman, Mike Anderson, Captain on the F/V Rimrack mending his nets

COOKING INSTRUCTIONS

                                              Baked haddock (Photo courtesy recipetineats)

Haddock is incredibly versatile. You can substitute it in almost any fish recipe and it's a staple in New England fish chowder! Baked, grilled, broiled or pan sauteed, you can't lose with Haddock.

Here are some great recipe ideas for Haddock on our Pinterest Page.

Haddock fillets are firm and tender. They are denser than a cod fillet and have a sweet, mild flavor. Most fried fish sandwiches and fish and chips meals you will find in New England are haddock. This is a well managed and abundant New England species and is plentiful in our Gulf of Maine.

Remember the Cardinal Cooking Rule for Fish: Cook fish 10 minutes per inch of fillet thickness! If you use this method, you can never go wrong with any of our fish!

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.

Since Haddock is the Catch of the week, all fish will be labelled FRESH FISH

• Weekly Members order here
• Flexible Fish Members order here

Deadline to order is SUNDAY NIGHT at midnight!

PAYMENTS $$$

If you haven't already done so, please send us a check for your balance (if over $50) 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 for your continued support for our local fishing industry. Enjoy your Haddock and Lobsters next week! And Happy Father's Day to all you seafood loving Dads!

All the best,

1 Peirce Island Rd-Portsmouth-NH-03801