What's Happening
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Our 3rd Annual Holiday Seafood Medley Session is back!
It is a true cornucopia of fresh, seasonal, NH seafood for the Holidays!
DECEMBER 4-30 at your existing Pick up Locations!
Shares include:
- Week 1 1lb Premier Fish (Grey sole or Halibut)
- Week 2 3- chix Lobsters
- Week 3 1 1/2 dozen (18) Raw oysters
- Week 4 1 lb Sea Scallops
We increased the amount of seafood per week and all for just $100 for the 4-week Session! You can buy one, two or multiple Memberships!
Gift certificates also available!
Holds and doubles are allowed throughout the session! Hold on week and double another week.
Sign up here today! Stock your freezer for the winter with these signature seafoods from our local shores!
It's your last chance to get our local seafood for 2017 and continue to support our diverse local NH fisheries!
Thanks for making it Seafood for the Season!
NH Community Seafood
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
Greetings Annual and 15-week Fall Members! This is a reminder that your second and final Lobster share will be next week, Week 11. Lobster shares are 3- chix lobsters, regardless of your fish share size.
Everyone pays the same amount for their lobster share, whether you have a 2lb fish share or a 1/2lb fish share! This was incorporated into your original Membership price.
Our chix lobster is a lobster that weighs between 1.15-1.25lbs. Just like last week, we will have bags there for you to pack your lobsters.
Lobsters must be picked up the day of your pick up and will die if they sit overnight in the cooler! So please be certain you get to your pick up on the appropriate day!
If you DO NOT WANT LOBSTERS, please HOLD by this SUNDAY 9pm, here for this upcoming week, Week 11 ( Week starting Oct 31) and your account will be credited. You can use that credit to order anything from our website: future Memberships, Add ons or Additional fish. And remember, we have a Holiday Seafood Medley Membership coming up in December you can use the credit towards that as well!
We will not be able to offer any additional lobsters again this upcoming week, sorry! This is a lot of work for our lobstermen to simply cull and store our Membership orders for the week. This is truly a cooperative effort requiring a lot of teamwork!
Thank you for your support and for supporting our local Lobster Fishermen!
Enjoy your crustaceans,
Andrea Tomlinson
General Manager
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
We are already in Week 10 for our Fall Session! I hope everyone enjoyed their delicious soft shell lobsters last week! I know I did! If you held your share last week, you will see your credit appear on your account this week.
Remember, we will be doing lobsters again next week, Week 11 and then fish for the remainder of the Session.
If you have a credit (you can check here on your Member login under Payments, credits appear as a (-) number) you can use it to order Additional Fish, Add-ons or sign up for our Holiday Medley, if you want to use it this year. Your credit with us never expires!
To use your credit, order your item and at the checkout use the "Pay by Check" payment option, not the Paypal option. This method will then send you and email with your adjusted balance. You can then use a check or go back into the Payments section at the Member login.
This week's Fish is the Atlantic Pollock! Pollock tastes a lot like cod, is closely related and a great fish for the grill!
Atlantic Pollock is quickly becoming the new signature New England fish, tasting much like cod and haddock and very abundant. Check out the article which appeared on our Facebook page:http://www.concordmonitor.com/Misunderstood-pollock-a-key-to-New-England-seafood-s-future-2011708.
Atlantic Pollock is related to cod and haddock and sometimes referred to as "Green cod". Atlantic Pollock are found in the Northwest Atlantic Ocean and are most common on the western Scotian Shelf and in the Gulf of Maine. A different species of Atlantic Pollock, commonly known as saithe, is found in the Eastern Atlantic.
Atlantic Pollock differs from cod in that they have a greenish hue and slightly darker flesh. Not to be confused with Alaskan Pollock, found in the Pacific Ocean and one of the most harvested fish in the world. Alaskan Pollock is often times found in frozen fish sticks and fish fillets and a main ingredient in seafood salad and many processed seafood products.
Baked Greek Pollock (courtesy of Pinterest)
Our Altantic Pollock has a white, firm flesh with a sweet and delicate flavor. It is low in saturated fat and a great source of B 12 vitamins!
Our Fisherman this week is Jamie Hayward and his dedicated crew on the F/V Heidi Elisabeth. F/V Heidi Elisabeth is NH's most fished Day boat!
Thanks to Jamie and his crew for our Fresh Catch this week!
Erik Crowley (left) and Zach Griggs (right) new young owner of the F/V Bridget Leigh, filling in for a sick crew member on the Heidi & Elisabeth
Restaurant Supported Fishery: We have a host of fabulous restaurants that carry our fish on their menu weekly. Often times, this is a different fish than what we offer our CSF Members, so try them out! Here is a current list of all our RSF participants with a link (just click on the name of the restaurant) to their website!
- 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
- New! Ron Jillian's, Hampton, NH
- New! The Stone Church, Newmarket, NH
Thanks to our partners at Three River Farmers Alliance for their help with our Restaurant clients!
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
It's a great week to be a Member in our Community Supported Fishery (CSF)! We welcome all our 8-week Members who extended their Membership this week as well as all our Annual and 15-week Fall Members!
Your share will be lobsters this week. Each Member receives 3-chix lobsters and each member, regardless of fish share size, is charged the same amount for the 3-chix lobsters. So, whether you have a 2lb, 1 lb or 1/2lb share, you are paying the same amount for your lobsters. We did it this way to keep things simple, as this is the first year we have offered lobsters as a part of our shares.
Just know that if you have a 2lb share, you are not paying more for you lobsters!
A chix lobster is one between 1.15-1.25lb. These lobsters are soft shell lobsters and have molted at the beginning of the summer.
Due to the limited supply of lobsters this week (due to bad weather yesterday and today), we will not be able offer Additional orders for lobsters, sorry!
Our New England Lobster is the American Lobster, scientifically known as Homarus americanus. Lobsters are known as crustaceans, closely related to crabs and shrimp and actually cousins to squid, clams, mussels and scallops.
COOKING YOUR LOBSTERS:
Lobsters can be steamed, boiled or broiled. If you are a bit nervous about boiling your lobsters, I suggest you close your eyes, drop them in the pot, cover and wait 7 minutes! There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.
Steaming or Boiling Lobster By: The Culinary Institute of America
Steaming is more gentle cooking technique that yields slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.
Steaming Instructions:
- Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters.
- Put 2 inches of seawater or salted water in the bottom of a large kettle.
- Set steaming rack inside the pot and bring to a rolling boil over high heat.
- Add the live lobsters one at a time, cover pot, and start timing.
- Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly.
The following recommends timing based on lobster weights:
Originally published in CIAProChef.com
WHEN IS IT DONE?
Lobsters are done when they turn bright red and their tail curves under and stays there. Don't overcook them or they will turn out tough!
Our Lobster this week comes from a group of Lobstermen from the Portsmouth Commercial Fishing Pier including: Damon Frampton, F/V Vivian Mae, Dennis Robillard, F/V Julie Ann III and Kurtis Lang, F/V Allana Renee.
Damon Frampton, F/V Vivian Mae with some of his catch
F/V Julie Ann III helped bring in our catch this week
Kurtis Lang, F/V Allana Renee
Sternman Craig cleans up the F/V Vivian Mae at Portsmouth Pier
Dozens of Lobster recipes can be found here on Pinterest, but the simplest and most authentic way to eat lobster is right out of the shell with some melted butter and lemon!
Here are some more interesting Lobster facts:
Lobster Grades: Soft Shell vs. Hard Shell
Around the beginning of summer, lobsters wriggle out of their old shell (think of pulling a too-tight wet suit over your head!) as a part of their growth process. These new shell lobsters spend the rest of the summer & fall growing into their new shell which grows progressively firmer until they are ready to molt again. On average a lobster grows about 14% in length & 50% in weight after each molt.
Helpful Hints
The meat of a soft shell lobster is more sweet and tender than hard shells but soft shells contain about 25% less meat.
Soft Shells can be easily shucked with your hands. Great for outdoor lobster bakes!
During the summer & fall, soft shells are much more abundant & therefore less expensive than hard shells.
Hard Shell lobsters are more durable and better for traveling or shipping long distances.
Betcha Didn't Know
- You can estimate a lobster's age by multiplying their weight by 4 & adding 3.
- It takes about 7 years (20-30 molts) for a lobster to reach the one pound market size.
- Like humans, lobsters are either left or right handed depending on which side their crusher claw is on.
- A one pound female lobster can carry over 8,000 eggs at one time, however, odds are only one or two will survive to be of legal size.
- Lobsters eat fish, mussels, crabs, clams, plankton & their favorite... other lobsters.
- Lobsters taste with their feet, breathe & listen with their legs & their brain is located in its throat. They have poor eyesight but an incredible sense of smell.
- If two lobsters fight and later cross paths again, each will remember the other... maybe they should be more forgiving!
HOLDS THIS WEEK:
If you hold this week, you will receive a credit towards your account to be used for any purchase from us in the future. It never expires. You cannot Hold this week and then double on a fish week, because the prices are different. You will see your credit on your account early next week for your hold!
Enjoy your New England Lobsters and thanks for supporting our local Lobster Fishing Industry!
Cheers,
Andrea Tomlinson
General Manager
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
Hello Annual and 15-week Fall Members! This is a reminder that your share will consist of 3-chix lobsters next week, Week 9 and Week 11. Lobster shares are 3- chix lobsters, regardless of your fish share size. Our chix lobster is a lobster that weighs between 1.15-1.25lbs. All fish share sizes are receiving the same amount of lobsters and all lobster shares have been priced the same and incorporated into your Membership cost accordingly.
Lobsters must be picked up the day of your pick up and will die if they sit overnight in the cooler! So please be certain you get to your pick up on the appropriate day!
If you DO NOT WANT LOBSTERS, please HOLD here for this upcoming week (starting Oct 17) and for Week 11 (starting Oct 31) and your account will be credited. You can use that credit to order anything from our website: future Memberships, Add ons or Additional fish. And remember, we have a Holiday Medley Membership coming up in December you can use the credit towards as well!
We will not be able to offer any additional lobsters, unfortunately. This is a lot of work for our lobstermen to simply cull and store our Membership orders for the week. This is truly a cooperative effort requiring a lot of coordination!
Thank you for your support and for supporting our local Lobster Fishermen!
Enjoy your crustaceans,
Andrea Tomlinson
General Manager
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
Thank you for your 8-week Membership in our Fall Session! This is the last week of our 8-week Fall Session and you have until Sunday night to extend your Membership to the full 15-week Membership, which will use your 8-week Membership fee as a credit towards the cost!
We would like to invite all our 8-week Members to extend their Membership to the 15-week Membership, which goes until December 2. Click here to extend today! The full 15-week Membership includes Lobsters (3-chix/share) for Week 9 and Week 11 and fish for the remaining weeks.
Click here to extend your Membership to the full 15-week Fall Session and enjoy fresh and local seafood for the entire season! Prices are prorated based on your 8-week Membership purchase.
This Membership is titled "15-week Fall Session EXTENSION" and exclusively for our 8-week Fall Session Members.
Thank you for supporting our local fishing industry! Hope to see you for the remainder of the Fall session!
Your friends at,
NH Community Seafood
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%% ,
Welcome to Week 8 of NH's only Community Supported Fishery! If you are an 8-week Member, this is your last week in the session, unless you choose to EXTEND your Membership to the full 15-week Fall Session. You can do that here to sign up for the 15-week EXTENSION. Fall Session will include 2 weeks of lobsters as your share, consisting of 3-chix lobsters/share, regardless of your fish share size. The remaining weeks will consist of fresh NH fish!
Lobster Weeks for the 15-week Fall Session will be next week, Week 9 and Week 11. Lobsters will be delivered live and kicking, with banded claws! Bags will be provided at your site.
As we approach the end of the groundfishing season in New Hampshire, the cod quota is now being caught by our Day Boat Fishing Fleet. Our Fishermen save the very small amount of Cod quota they have for the end of the season, so they don't catch it early and then have to stop fishing for all species. You cannot catch other groundfish without catching Cod, they all live together in the same area of the ocean!
Please do not feel guilty eating this Cod! This is the second time we have offered it all Season, due to it's inability to be caught in large numbers by our Dayboat Fishermen! Cod is highly restricted and regulated in New England by the National Marine Fishing Service (NMFS). Because of these strict enforcements, we are are starting to see a recovery in the Cod populations.
Our NH Fishermen are catching about 2% of the Cod that they were able to catch as little as 7 years ago, due to drastic cuts by the NMFS after determining the population numbers were quickly dwindling since about 2007. A lot of our Fishermen, both Commercial and Recreational, are saying they are seeing more Cod this year than they have in many years, and this is a great sign!
Cod became regionally popular as early as the 1600's here in New England. However, over the past hundred years, there has been an international demand for all forms of cod, including the age old "salted cod", which keeps for up to a year and is used widely all over the world in a variety of cuisines. With this increased demand in cod and an ever increasing world population, came a severely overfished and poorly regulated fishery. Additionally, is has been proven that many cod stocks are migrating further north due to the rapid rise in temperature of the Gulf of Maine over the past two decades.
For these reasons, since the year 2000, cod stocks in some areas of the Gulf of Maine have been on a dramatic decline and this has redefined the fishing industry in New England as a whole. Our once thriving NH fishing fleet is now down to no more than 9 active boats, throughout the entire Seacoast, largely due to these Cod cuts!
Most of the cod you see for sale in your local grocery store has been coming in frozen from Iceland and Norway, as cod migrate north and flourish in those waters, with less restrictive limitations on the fishery.
Cod is great cooked any way: baked, broiled, sautéed, grilled or steamed. It's also very popular in New England Fish Chowder. Remember the cardinal rule for cooking any fish; 10 minutes per inch of fillet thickness, any way you cook it. Here are some great recipe ideas for cod, including some New England favorites like the one below: www.pinterest.com/explore/cod-recipes/
One of our many Cod recipes on our Pinterest Page
Our Fishermen this week are the hard working and ever fishing crew on the F/V Heidi & Elisabeth, out of Portsmouth, NH. At the helm is Captain Jamie Hayward and his crew. These guys fish in all weather, know no Holidays and are the most fished Commercial Fishing boat in our NH Dayboat fleet!
The Heidi & Elisabeth, with Captain Jamie Hayward and his crew caught our Cod for the beginning of the week today in this mess of a weather on a Holiday!
Beautiful fresh Large Cod, just in from Sea
The Documentary featuring our own NH Fishermen, Sacred Cod will be here in NH for a double viewing this month!
SACRED COD, the documentary at NH Film Festival this Year
(Courtesy of Sacred Cod)
Don't miss the documentary SACRED COD a the NH Film Festival this year in Portsmouth. Dates and times are October 13 at 3:45pm and October 15 at 10:55am. Our own NH Fishermen David Goethel can be seen in this riveting documentary based on the lives of two local Fishermen who once depended on cod to make a living.
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
Thank you for your 8-week Membership in our Fall Session! We hope you enjoyed the selection of fish we have offered and our Oyster Add ons, if you ordered them!
We would like to invite all our 8-week Members to extend their Membership to the 15-week Membership, which goes until December 2. The full 15-week Membership includes Lobsters (3-chix/share) for Week 9 and Week 11 and fish for the remaining weeks.
Click here to extend your Membership to the full 15-week Fall Session and enjoy fresh and local seafood for the entire season! Prices are prorated based on your 8-week Membership purchase.
This Membership is titled "15-week Fall Session EXTENSION" and exclusively for our 8-week Fall Session Members.
Thank you for supporting our local fishing industry! Hope to see you for the remainder of the Fall session!
Your friends at,
NH Community Seafood
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
We are already in Week 7 of our Community Supported Fishery! And good news for our 8-week Members! We are offering you an Extension on the Fall Session for the full 15 weeks, click here to sign up. You can sign up to continue the full 15 week Session until December 2!
This Full Fall Session includes fish and lobsters for your shares. Your Lobster Share is 3-chix lobsters/share regardless of Fish Share size. Lobsters are priced the same for all Fish Share Sizes. We hope to be able to offer Additional Lobsters for sale during lobster weeks.
Lobster Weeks for this Session will be Week 9 (Week of Oct. 16) and Week 11 (Week of Oct 30), weather permitting, of course! If you are an Annual Member or a 15-week Member this Fall, you will be receiving the Lobster Shares these weeks. If for some reason you do not want Lobster, please HOLD that week through our Member login system here and you will receive a credit from us to use towards future purchases.
Our fish this week is the Flounder, specifically the American Plaice.
American Plaice
The American Plaice or "Dabs" are a cold water species that range from southern Labrador to Rhode Island and in the eastern Atlantic from Greenland to northern Europe. Dabs live on the sandy/mud bottom and prefer deep water. Some can be found as deep as 700m (about 2100ft). They are reddish to gray-brown on top and have a blueish white underside. They have a distinctly pointy nose and rough scales.
Plaice is a white, lean flaky fish with a mild flavor. This is a right eyed species. The flesh of this bottom dweller is lean and firm with a distinctly sweet taste often used as the standard when comparing the flavor of other flounder species.
Our Fishermen this week are our guestboat friends from Portland, Maine including the F/V Christina Carol. Our local NH Dayboat Fishing fleet is down to 4 boats for the remainder of season and are currently catching primarily baitfish and Monkfish. That will change soon, as the Flounder and Pollock come into our shores.
F/V Christina Carol, the smaller boat left, helped with our Flounder Catch this week
Cooking Flounder:
Flounder is delicate and your fillets will be thin and numerous. Don't overcook the Flounder, or it will become tough!
We like to remind all our members of the Cardinal rule for cooking any fish: Cook fish 10 minutes per inch of thickness. These fillets will be very thin, so just a few minutes each side will do! Here are some great flounder recipes from our Pinterest Page : https://www.pinterest.com/nhcsf/flounder/ and https://www.pinterest.com/nhcsf/plaice/
Baked Flounder with lemon
The Documentary featuring our own NH Fishermen, Sacred Cod will be here in NH for a double viewing this month!
SACRED COD, the documentary at NH Film Festival this Year
(Courtesy of Sacred Cod)
Don't miss the documentary SACRED COD a the NH Film Festival this year in Portsmouth. Dates and times are October 13 at 3:45pm and October 15 at 10:55am. Our own NH Fishermen David Goethel can be seen in this riveting documentary based on the lives of two local Fishermen who once depended on cod to make a living.
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
Welcome to Week 6 of our Community Supported Fishery! This week we will have your Oyster Add-ons delivered with your fish share if you ordered Oysters.
We were on NHPR this week with Peter Biello talking about how we reached our 1000 Membership goal this year! Listen to it here: http://nhpr.org/post/foodstuffs-community-supported-fishery-lands-membership-haul#stream/0.
We are buying what our fishermen are allotted to catch and that is how we support them.
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.
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: https://www.pinterest.com/fishisthedish/monkfish-recipes/.
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801