What's Happening
NH Community Seafood-Community Supported Fishery (CSF)
Eat Fresher Fish. Support Our Fishing Community.
Dear %%user-name%%,
It is Week 11 of our Spring/Summer Session and a great week to be a Member of a Community Supported Fishery! I am so sorry about the delay in getting the newsletter out, my computer died mid-newsletter yesterday, but we are up and running today!
This week we are serving up one of our most delicious under utilized species that many New Hampshire Seacoast residents may never even have known existed off our shores, the Dogfish (Cape) Shark!
One of the most under utilized yet delicious local fish in our waters is the Cape Shark, also known as Dogfish shark. These are smaller sharks, about 3 feet in length, with a firm white flesh.
This smaller shark species was once overfished, but has since fully recovered, due to management approaches established by the National Marine Fisheries Services (NMFS). In 2014, Northeast Atlantic fishermen were allowed to catch roughly 49 million pounds of dogfish, but they only brought in 46% of that quota. Lack of consumer demand for dogfish contributes to the lack of exposure of this local delicacy.
Dogfish is one of many under- utilized NH Species that is responsibly managed and abundant
PERCENT OF POTENTIAL HARVEST 2014 (Courtesty of GMRI, Portland, ME)
Spiny Dogfish Shark, otherwise known as Cape Shark, compromise the largest shark fishery in the United States and Europe. They are found in both the Atlantic and Pacific Oceans, on our coast, from Labrador to Florida. Dogfish migrate north in the Atlantic in spring and summer and head south for fall and winter. They can live for up to 40 years.
The Dogfish gets it's name from the venomous spines found on either side of its two dorsal fins. Slim bodied with gray coloring and characteristic white spots on top, they are voracious predators. Dogfish eat anything they can find, from crustaceans to squid to other fish (which is why our fishermen love catching them!)
Fillets of dogfish are a reddish/white color, thick and look feathery. The red part turns brown when cooked and the rest will remain white. They are extremely lean with a sweet, mild flavor and if fried and eaten cold the next day, taste surprisingly like chicken!
Soaking your dogfish fillets in either milk or a brine solution (1 cup salt:1 gallon water) for at least an hour before cooking will both tenderize and hydrate the fillet and remove any odors that shark fillets sometimes emit. You can't go wrong frying up these juicy fillets and making the most popular dish in England, the Fish and Chips.
Dogfish Fish and Chips, very popular in Europe
Cooking Dogfish:
Click here to find more great recipe ideas for this Atlantic treat! There is no fish recipe that dogfish will not work with, have fun and experiment. They are also great on the grill!
- Local Eatery, Laconia, NH
- The Hancock Inn, Hancock, NH
- Moxy, Portsmouth, NH
- Vida Cantina, Portsmouth, NH
- Jumpin' Jays Fish Cafe, Portsmouth, NH
- Franklin Oyster House, Portsmouth, NH
- Cure, Portsmouth, NH
- Appledore Island Dining Hall, Atlantic Ocean,NH
- Oak House, Newmarket, NH
- Revival, Concord, NH
- Revolution, Rochester, NH
- The Goods, Portsmouth,NH
- JUST ADDED! Oak and Grain, New London, NH
Thanks for you support and remember to tell a friend, family member, neighbor or coworker about us! They can still sign up for the remainder of the season!
One pound at a time, we are helping to support our remaining NH Fishermen and their livelihood and our NH Heritage.
Thank you,
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 in Week 10 of our Spring/Summer Session in the middle of the Fourth of July Holiday! It's always so satisfying to be able to provide fresh and local seafood for our Member's on Summer Holidays!
If you need Additional Fish this week for that cookout or family get together, you can get it here! Additional Fish is for Members only and available weekly in 1lb-5lb packages, discounted for orders 3lbs and over!
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! This is one of the first week's the Heidi Elisabeth is catching Pollock on all day fishing trips.
Thanks to Jamie and his crew for our Fresh Catch this week!
- Local Eatery, Laconia, NH
- The Hancock Inn, Hancock, NH
- Moxy, Portsmouth, NH
- Vida Cantina, Portsmouth, NH
- Jumpin' Jays Fish Cafe, Portsmouth, NH
- Franklin Oyster House, Portsmouth, NH
- Cure, Portsmouth, NH
- Appledore Island Dining Hall, Atlantic Ocean,NH
- Oak House, Newmarket, NH
- Revival, Concord, NH
- Revolution, Rochester, NH
- The Goods, Portsmouth,NH
- JUST ADDED! Oak and Grain, New London, NH
Thanks to our partner, Three River Farmer's Alliance for offering NH Community Seafood fish as their seafood component for promoting local foods in our restaurants!
HOLDS AND DOUBLES:
We ask that all Members do their own HOLDS and DOUBLES through our Member Login on our website here.
If you do not care for the week's fish or will be away for a week, this is a convenient way to "hold" your share for a week and then you can "double" on a week of your choice!
This will be a short and sweet Newsletter for the Holiday. Enjoy the fresh Pollock and the remainder of your Holiday!
Thank you for your support and for continuing to help our NH Fishing Industry by buying NH fish and keeping NH fish in our state!
Enjoy the fresh Pollock and thanks for making it Seafood for the Summer!
All the best,
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%%,
Welcome to Week 9 of our Community Supported Fishery and thank you to all our 8-week Members who extended their Membership to enjoy a full Summer Session of fresh and local seafood!
We are all done with Shellfish as part of our share for the remainder of the session. Your shares will be fish from now until the end of this Session on August 12.
We will have Additional Fish (Catch of the Week) for Members only available each week. Order Additional Fish here. Discounted prices for orders over 3 lbs!
All Additional Fish orders and Holds, done here, must be done by Monday at 9pm the week of your delivery in order for us to honor them. We tally all orders Monday night!
Our fish this week will be a medley of Flatfish, the Flounders! Our Dayboat Fishermen are catching mostly Monkfish and Flounder this time of year. We will be serving up primarily the American Plaice, aka "Dabs"
When filleting a flounder, you actually can get fillets from both the top of the fish, which is the thicker part as well as the underside. Versatile and delicious!
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 two Dayboat Captains this week are David Goethel, of the F/V Ellen Diane and Neil Pike of the F/V Sandi Lynn, Captained by Neil Pike. Both fish our of Yankee Fisherman's Coop in Seabrook.
F/V Ellen Diane, Seabrook, NH
Captain David Goethel, F/V Ellen Diane
Neil Pike, hauling his net on F/V Sandi Lynn
(Courtesy Sarah VanHorn)
Thanks to the Captains and their hard working crews for the delicious Flounder this week fresh daily from our NH waters!
Cooking Flounder:
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
Additional Fish Each Week:
We have Additional Fish available weekly for you to order, in addition to your share. Click here to order for Members Only.
All orders over 3 lbs or more are offered at a discounted price!
Holds and Doubles:
- We offer a flexible holds and double system to accommodate your vacations and weeks you simply cannot make it to pick up your share.
- If you hold for one week, simply double up another week when you really like the fish choice!
- Deadlines for HOLDS are MONDAY, 9pm the week of delivery.
- Click here to do a HOLD or a DOUBLE. Please note once you place a hold or a double, you must contact us to change it if necessary!
We ask all Members to do HOLDS on your own, by using our convenient, easy to use Member Login here!
Our Fishermen I know thank you and we sincerely thank you for your support of our dying heritage, the NH Fisherman. We are making a difference, one purchase at at time.
Thank you also to all the hard working staff at Yankee Fisherman's Coop, and best wishes to Manager Marvin "Red" Perkins on a speedy recovery!
Enjoy your freshly caught, local Flounder landed in Seabrook NH. We are your dock to dish connection!
All the best,
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.
Hello %%user-name%%,
Welcome to Week 8 of our Community Supported Fishery! If you are an 8-week Member, you should have received emails today directing you to this link: http://www.nhcommunityseafood.com/members/returning to extend your Membership if you would like to continue with our program.
Please use this link to choose one of our EXTENSION Memberships, allowing you to extend your Membership to either a full 15-week or a full 30-week Annual Membership!
This is our last week in the Spring/Summer Session that we are offering Shellfish as part of your shares. Your share this week will consist of one dozen oysters, regardless of your Fish share size! All Fish share members are charged the same Member price for the dozen oysters, which is $16/dozen!
We sincerely apologize for all the confusion caused by the new Shellfish HOLD system and the inability for us to double fish shares for HOLDS on Shellfish, due to pricing differences!
Don't want Oysters this week? Simply use our HOLD system here to HOLD oysters this week, receive a $16 credit to use with us for future purchases, including Additional Fish weekly, for the rest of the season!
We are once again offering local, NH Great Bay grown Oysters from our friends at Virgin Oyster Company this week! Our Oyster Producer, Brian Gennaco has been fighting rain closures and red tide alerts, but was able to safely harvest our oysters this week!
Brian and his wife Sarah, shucking oysters at the Chowderfest, Prescott Park 2016
Brian is the owner of Virgin Oyster Company in Dover, NH. He manages two separate oyster farms in the Great Bay Estuary and is one of 16 Oyster Farmers here in NH. Last year, Virgin Oyster Company provided us with our Add on Oysters and our complimentary oysters at our Annual Shareholder Celebration.
You can get Brian's oysters at Franklin Oyster House in Portsmouth, NH. Brian also sells to a local New England distributor.
Brian's Homemade "Oyster Tumbler" at work in the field
EATING OYSTERS:
The most common way to eat Oysters here in the US is raw. But you don't have to, you can cook them or even put them on the grill to open them up.
If you don't feel comfortable shucking your raw oysters, try this: Put your oysters, flat side up, on the grill for 8-10 minutes at a medium heat. The oysters will steam in their own juices, open up and be ready to eat. This is a trick I learned year and some Members have tried it and loved it!
SHUCKING OYSTERS:
Here is a link to how to Shuck an oyster. The oyster in the video is similar to what you will be getting: https://youtu.be/Ruuz4v4RwYg
COOKING OYSTERS:
And if you prefer to cook your oysters, here is a link to some Pinterest recipes, including the famous, Oysters Rockefeller: https://www.pinterest.com/search/pins/?q=oysters
HOLDS AND DOUBLES:
IF YOU HOLD FOR FISH WEEKS, DOUBLE FOR FISH WEEKS
IF YOU HELD FOR ANY LOBSTER OR OYSTER WEEK, WE CREDIT YOU
You can hold your fish share for any week you do not want that week's offerings or will not be available to pick up your share. The week(s) you choose to double up, you will receive double of that week's fish offering. This feature is especially useful for when you are on vacation or if you are not interested in any of our 3 weeks when we will be offering shellfish.
Simply select the week you wish to "hold" your share by Monday at 9pm the week of your delivery.
ADDITIONAL FISH:
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%%,
Welcome to Week 7 of NH's only Community Supported Fishery! We have one more week of Shellfish coming up next week, which will once again be Oysters!
Are you confused about how pricing and HOLDS work for oysters? So are we! This is the first attempt for us to incorporate Shellfish into your shares and it has created a lot of admin work for us, thrown off a lot of our veteran Member and confused our new Members.
Here are some answers to some FAQs about the Oysters:
- Everyone who buys a fish share with us (2lb, 1lb or 1/2lb), regardless of fish share size gets ONE DOZEN oysters, and pays the same $16/dozen.
- IF you do not want oysters, we will credit you $16! YOU CANNOT DOUBLE UP ON YOUR FISH SHARE DUE TO THE PRICE DIFFERENCES!
- When you hold for oysters, you receive a CREDIT on your account of $16 to use for any future purchase with us. You can essentially use this credit to buy Additional Fish here.
- IF YOU HOLD FOR FISH WEEKS, DOUBLE FOR FISH WEEKS
- IF YOU HOLD FOR OYSTER WEEKS, DOUBLE FOR OYSTER WEEKS, otherwise you will receive a credit. Ex: You hold Week 6 or 8, you can DOUBLE Week 6 or 8 only.
- If you have doubled up a fish week for a HOLD on oyster week, we have also credited you and our Fishermen will lose out.
- Please let us know if you accidentally doubled, we have to change it on our end!
Our fish this week is the local and delicious Monkfish! This is our thickest fillet and one of the only that is not a white fish, it is purplish gray in color.
Monkfish was 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.
Colin Barnard, crew on the F/V Marion J with a Monkfish
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/.
Remember, DOUBLES are only permitted on Week 8 for holding on Week 6, Oysters for Oysters.
Thank you for your support for locally sourced, locally landed NH fish and the people who catch it, transport it, cut it and gut it!
Enjoy the delicious Poor Man's Lobster, the Monkfish!
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%%,
It's finally our first of two Oyster Weeks! This is the first year we have attempted to incorporate Oysters into our CSF shares and we commend all our Members who are trying them for the first time!
This week and Week 8, starting Tuesday, June 20 are our two oyster weeks. Every member, regardless of fish share size, is receiving the same amount of oysters for their share: One dozen raw oysters per share, priced at a Members Only price of $16/dozen!
As we had mentioned last week, harvesting oysters is weather dependent, because oysters are "filter feeders", filtering water like a strainer for their nourishment. If it rains, the state of NH Department of Environmental Services tests the water and the oyster meat for health safety. The rain last week and expected today and tomorrow are preventing our NH Oyster farmers from harvesting, so we have done the next best thing and sought out oysters from our friends in Cape Cod for our early week deliveries!
Our Oyster farmer, Brian Gennaco, pictured below will be able to harvest later this week and has been kind enough to source our early week Oysters. Thanks to Brian for all his hard work!
Brian is the owner of Virgin Oyster Company in Dover, NH. He manages two separate oyster farms in the Great Bay Estuary and is one of 16 Oyster Farmers here in NH. Last year, Virgin Oyster Company provided us with our Add on Oysters and our complimentary oysters at our Annual Shareholder Celebration.
You can get Brian's oysters at Franklin Oyster House in Portsmouth, NH. Brian also sells to a local New England distributor.
If you DO NOT WANT OYSTERS this week, please HOLD here now. Deadline to hold for the upcoming week is always Monday at 9pm. After that, we will not be able to do a HOLD for the upcoming week, sorry! You will receive a credit of $16 for the held oysters that you can use anytime with us for future Memberships, Additional Fish or Add on.
EATING OYSTERS:
The most common way to eat Oysters here in the US is raw. But you don't have to, you can cook them or even put them on the grill to open them up.
If you don't feel comfortable shucking your raw oysters, try this: Put your oysters, flat side up, on the grill for 8-10 minutes at a medium heat. The oysters will steam in their own juices, open up and be ready to eat. This is a trick I learned last year, tried it and was hooked!
SHUCKING OYSTERS:
Here is a link to how to Shuck an oyster. The oyster in the video is similar to what you will be getting: https://youtu.be/Ruuz4v4RwYg
And if you prefer to cook your oysters, here is a link to some Pinterest recipes, including the famous,Oysters Rockefeller:https://www.pinterest.com/search/pins/?q=oyster%20recipes&rs=typed&term_meta[]=oyster%7Ctyped&term_meta[]=recipes%7Ctyped.
HOLDS AND DOUBLES:
IF YOU HOLD FOR FISH WEEKS, DOUBLE FOR FISH WEEKS
IF YOU HOLD FOR OYSTER WEEKS, DOUBLE FOR OYSTER WEEKS, otherwise you will receive a credit. Ex: You hold Week 6 or 8, you can DOUBLE Week 6 or 8 only.
However, you can hold your fish share for any week you do not want that week's offerings or will not be available to pick up your share. The week(s) you choose to double up, you will receive double of that week's fish offering. This feature is especially useful for when you are on vacation or if you are not interested in any of our 3 weeks when we will be offering shellfish.
Simply select the week you wish to "hold" your share by Monday at 9pm the week OF your delivery. Then select the week you wish to "double up" your share to make up for your hold. DOUBLES are only permitted on Week 8 for holding on Week 6, Oysters for Oysters.
Enjoy the Oysters and remember to use your Credit for Additional Fish Week 7!
ADDITIONAL FISH:
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%%,
It is Week 5 and we were originally going to serve up Oysters this week, but due to inclement weather, we are serving up White Hake. Oysters will be served up next week, Week 6 and Week 8.
We know this is confusing and apologize! We are trying to take the confusion out of it with multiple email notifications and easy instructions! The rain is preventing our oyster farmers from being able to harvest our oysters this week!!
If you do not want oysters, please do a HOLD here for those weeks, they are listed as "Week starting June 6" (WEEK 6) or "Week starting June 20" on the HOLD list. You will receive a credit for the oysters at $16/share to use for Additional Fish (see below, now available!!)or Add ons within the session.
Did you not want oysters this week and did a HOLD, but would like Fish instead? Just respond to this email with the word "FISH" and we will remove your HOLD for this week for you, move it to next week, credit you, and get you your fish this week!
This week's Catch of the Week is White Hake, a local, delectable treat from our NH waters!
Distinguished by the white barbels on the chin and white spots, White Hake are found from the Gulf of St. Lawrence to Cape Hatteras, NC and occasionally some schools will stray into deep waters off the coast of Florida. White hake migrate from cooler, deeper waters in the winter to warmer, shallower waters in the spring and summer. Some juveniles can be found in estuaries in the summer. Adult hake can live up to 20 years old and female white hake are among the most fertile of all groundfish (the fish that live on the bottom or "ground" of the ocean), producing up to several million eggs in one spawn!
Despite it's name, the hake is not all white, it is a mud-colored (hence the nickname, "Mud Hake"), white spotted fish on the sides, bronze-gold colored on top and white on the underbelly. Hake have a rather large mouth, the cardinal barbel and very long pectoral (the ones on the sides) fins that have ray- like projections spanning off the body.
White hake are delicious because they primarily eat small crustaceans like lobsters and crabs and shrimp! What a bonus for us! Their flesh has a thick, white meaty consistency and cooks up nicely. Here is a link to some great recipes on Pinterest,https://www.pinterest.com/explore/hake-recipes/.
Hake with Crisp Sweet Garlic and Olive Oil (Courtesy of Pinterest)
Our Fisherman this week is NH Sector fisherman, Fanel Dobre, owner of the F/V Angela Michelle.
F/V Angela Michelle tied up at the Portland, Me docks
We sincerely apologize for the change of schedule this week, we are a weather dependent business!
Thanks for your support!
Cheers,
Andrea
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%%,
This is the first year we have attempted to incorporate NH Shellfish into our CSF shares. With any fresh seafood, but especially with Oysters, we are unfortunately dependent on the weather for harvest.
Due to the persistent rain forecasted into next week, our Oyster Farmer will not be able to harvest oysters for next week's shares. Oysters are filter feeders and the state does not allow Oyster Growers to harvest within 3 days of a heavy rain. We will be offering the Oysters instead on Week 6.
Reminder: All Members, regardless of Fish Share Size (2lb, 1lb or 1/2lb), are paying the same amount for Oysters, $16/dozen (and Lobsters $14/share).
The Remainder of the Spring/Summer Session looks like this:
8-week Members: Session Ends June 24
Week 5 (next week) FISH
Week 6 (June 6-10) OYSTERS $16 credit if you HOLD
Week 7 (June 13-17) FISH
Week 8 (June 20-24) OYSTERS $16 credit if you HOLD
YOU MUST USE YOUR CREDIT OR DOUBLES WITHIN YOUR SESSION DATES, unless you decide to extend your Membership (see below)
15-week Members: Session Ends August 12:
Weeks 9-15 (June 27-Aug 12) FISH
EXTENDING YOUR MEMBERSHIP: Next week, we will send all 8-week Members an invitation to extend your Membership to 15-week or our discounted Annual Membership. If you choose this option, you can use your credit and or/owed DOUBLES from holding Fish anytime within the 15-week or Annual membership timeframe!
HOLDS work like this:
If you HOLD on a Fish Week, you double up on a Fish Week
If you HOLD on a Shellfish Week, you get a credit to use within your session time to buy Additional Fish or Add ons.
IF YOU HAVE AN EXISTING HOLD FOR WEEK 5, NEXT WEEK:
- If you already did a HOLD because you did not want Oysters next week and want fish next week, simply reply to this email with the word "FISH" and we will remove your HOLD for this upcoming week and put it at WEEK 6 for you! You will receive a $16 refund for the Oysters.
- If you already did a HOLD because you are away next week, you can now DOUBLE UP ON WEEK 7 to make up for the missed fish share. Do that here: http://www.nhcommunityseafood.com/members/scheduleactions/
- If you DO want Oysters, but are not available on WEEK 6 to receive them, you can DOUBLE UP on Week 8. Do that here: http://www.nhcommunityseafood.com/members/scheduleactions/. This is the only circumstance where you can DOUBLE up on a Shellfish Week.
Sorry for the confusion and thank you for your continued support and patronage! As soon as the weather clears up, we will get you those fresh and local oysters!
Thanks,
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 4 of our Community Supported Fishery! And starting June 1, all our Dayboats can return to sea and start fishing directly off our NH Shores. Hope you enjoyed your delicious lobsters last week!
Please note, regardless of your fish share size, in our first ever CSF share with shellfish incorporated into the actual shares, all shellfish shares are priced the same, whether you have a 2lb, 1lb or 1/2 lb share of fish!
Our New England favorite this week is the Atlantic Pollock. Here is a box of freshly caught
Pollock at Yankee Fisherman's Coop in Seabrook last year, where the majority of our NH Dayboat Fishermen land their weekly catch!
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 the 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. Our
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!
p o l l o c k • à • l a • m o x y
nh mushroom,whipped beet ,arugula-cherry tomato salad
(Courtesy of Moxy)
Our Fisherman this week owner Fanel Dobre of the F/V Anne Marie. Thanks to Fanel and his crew for the delicious Pollock and Hake for our Restaurants!
HOLDS AND DOUBLES:
Oyster Weeks are coming up, next week (Week 5) and Week 8! IF you want to HOLD:
How to do a HOLD for VACATION OR HOLDING ON SHELLFISH WEEKS: WEEK 5 and 8 (two oyster weeks) are our remaining Shellfish Weeks. IF YOU HOLD ON WEEK 5 AND WANT TO DOUBLE UP ON WEEK 8, that is fine. If you hold because you don't want Shellfish at all, we will credit you!
If it is any other week within the 8 or 15 week session, we have a simple and user friendly "hold system" just go to http://www.nhcommunityseafood.com/members/scheduleactions and choose the week you will be away and "hold" that week and choose another week within your session to "double up" your fish share.
CHANGE YOUR PICK UP LOCATION:
We offer this feature for you to conveniently change your Pick up location, if need be, for any number of weeks within your session. We now have 24 Pick Up Locations to choose from. Simply click here: and change your pick up location to accommodate your schedule!
Enjoy the Pollock and thanks for your support!
And remember, we are asking Members to Find Members, to help us reach our 1000 Member goal! So if you haven't already, please tell a friend, neighbor, family member, coworker or anyone you care for about us, please!
We truly are making a difference by buying locally sourced NH fresh fish!
Many thanks,
Andrea Tomlinson
General Manager/Seafood Enthusiast
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%%,
This is a monumental week for our CSF, it is our first week ever offering Live Lobsters as part of our CSF shares! We have typically been an exclusive fish share CSF with "Add-ons" like Live Lobsters, Oysters and Lobster Ravioli.
And if you did a HOLD this week, you are still receiving this newsletter, and will see a credit on your account.
We are experimenting this year with incorporating shellfish, particularly Live Lobsters and Raw in-shell Oysters into our CSF shares. This is a result of our NH Groundfish becoming increasingly scarce in the months of May and sometimes June due to quota limitations and inshore closures where our Dayboats usually fish.
It's our First Ever Lobster Week, so let's enjoy this worldwide delicacy that grows in our own backyard!
You are receiving 2- chix lobsters for your share. A chix lobster is between 1lb and 1.25 lbs.
Due to the limited supply of lobsters this week (due to bad weather), 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 or broiled. There are numerous You Tube videos here on How to Boil or Steam a Lobster if you are new at this.
Remember, your lobsters will be what is known as "Chix", that is between 1lb and 1.25lbs.
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 Seabrook to Portsmouth to southern Maine.
Lobsterman and NHCS Board President, Damon Frampton
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!
And thanks to our friends at Taylor Lobster, 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 AND DOUBLES REMINDER:
HOLDS MUST BE DONE BY MEMBERS, NOT NHCS, USING OUR MEMBER LOGIN HERE. Sorry, but we are not able to administrate holds for our over 600 members, you must do them through our website by the Monday night, 9pm of your week of delivery for us to honor them.
Thanks also to Taylor Lobster, in Kittery, Maine for helping us line up all lobsters!
Enjoy these New England favorites!
Cheers,
Andrea Tomlinson
General Manager/Lobster Eater
Mailing Address: 1 Peirce Island Rd, Portsmouth, NH 03801