Atlantic Pollock – tender, sweet, sustainable

AP real postAtlantic Pollock is a beautiful, sustainable fish with a firm texture and low oil content. Low in saturated fat, Pollock is a great source of protein and vitamin B12. Because Pollock yields such a high-quality fillet, it is often miss-labeled as Haddock–especially in fish sticks and fish and chips. It is also very popular in the fast food industry. Don’t let that fool you though–when fresh off the boat, its taste and texture rival any fish in the sea. It is exceptionally great for frying because of its firm flaky texture. Try Garlic Butter Poached Pollock!

Chef, Ivan Flowers, makes Pollock with Crabmeat and breadcrumbs:

Or.. learn how to roast your Pollock!

 

Have your own recipes? Share them with us and be featured!

Learn more about Atlantic Pollock

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Recipe Contest | two

Breeda Lagan Royer is the winner of our second recipe contest!

Acadian Redfish Cooked on Parchment Paper With Local Vegetables

Breeda Lagan Royer
Acadian Redfish Cooked on Parchment Paper With Local Vegetables

        Ingredients

  • 1 pound Acadian RedFish skin partially
  • Local grape tomatoes (halved – bought at Emery Farm today)
  • 1/2 clove garlic chopped (bought at Emery Farm today)
  • Baby potatoes (halved) from the Little Potato Company
  • 1 lime ( squeezed for juice )
  • Olive oil

        Directions

  • Divide into 3 portions and arrange the Acadian Redfish fillets on parchment paper.
  • Drizzle olive oil over fish and then portion out the chopped garlic, halved grape tomatoes, halved baby potatoes around the fish fillets. Squeeze lime juice for taste on the mixture.
  • Fold up each parchment paper into a packet and place on cookie sheet.
  • Bake at 400 for 10-15 minutes.
  • Remove from oven and open each parchment packet and place on dinner plate.
  • Additionally bought (at Emery Farm) 1 pound of local fresh picked asparagus, sautéed with butter separately and then add a portion of the asparagus to each parchment paper packet when serving on the dinner plate.

The parchment cooking method allowed the flavor of fish to stay strong, complimented by local ingredients. 
                                                                                                                             -Breeda Lagan Royer



Check out everyone else’s recipes…



Pan-Seared Acadian Redfish with Ramp Pesto

Lyn Howard
Pan-Seared Acadian Redfish with Ramp Pesto

       Ingredients

  • 1lb Acadian Redfish Filets
  • 2-3 Tbl EVOO
  • Kosher Salt
  • Fresh Black Pepper
  • 1 Tbl Butter (optional)
  • Lemon juiceRamp Pesto
  • 1 bunch of ramps
  • 1/2 cup toasted pine nuts or walnuts
  • 1/3 cup EVOO
  • 1/2 cup Parmesan cheese
  • Salt and pepper to taste

        Directions

  • Process above pesto ingredients into a paste.
  • Preheat the oven to 250 degrees F.
  • Season the redfish fillets on both sides with salt.
  • In a cold nonstick, ovenproof sauté pan that can hold all of your fillets, pour in 1-2 tablespoon of the olive oil and gently heat to medium.
  • Put the fish in the pan skin side down and drizzle the top of the fillets with the remaining 1 tablespoon olive oil. Sprinkle with black pepper.
  • Slide the pan into the oven and cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, 12 to 15 minutes.
  • Remove from oven halfway through and top with ramp pesto
  • Add butter and lemon juice to the pan and return to finish cooking
  • Baste fish lightly with pan drippings before servingShown above served with quinoa salad and pan roasted garlic broccoli with black radish chips.

-Lyn Howard



Acadian Redfish With Lemon & Pepper

        Ingredients

  • 1lb of Acadian Redfish (skin on)
  • Zest and juice of 1 lemon
  • 1lb of unsalted butter
  • Fresh cracked pepper

    Directions

  • Rinse and pat dry fish fillets, melt butter and 1/2 lemon juice in a cast iron pan screaming.
  • Place fish skin side down and put a piece of tinfoil over the fish.
  • Place a pan over the pan to sear the skin.
  • Flip fish and baste with rest of melted butter, zest/juice and pepper. Let rest and dig in…

– Jamie Marie



Acadian Redfish With Breadcrumbs & Lemon

        Ingredients (feeds 2)

  • 4 Acadian redfish fillets (skin on one side)
  • 1 tbsp olive oil
  • 2 tbsp seasoned breadcrumbs (commercial grade is fine)
  • Lemon juice from ½ lemon
  • 2 tbsp butter
  • 2 tbsp capers

    Directions

  • Press flesh side of fillets into seasoned breadcrumbs.
  • Pan saute flesh side down in olive oil until golden brown on flesh side.
  • Turn and continue cooking for approx. 5 minutes.
  • Remove from pan and put on a bed of fresh baby spinach on a warm serving dish.
  • Put lemon juice, butter and capers in hot pan until butter is melted.
  • Pour lemon butter caper sauce over fish. Garnish with chopped fresh basil

-Maggie Raymond



Acadian Redfish With Jalapeño Mango Salsa

jennifer-beauchemin1.jpg
Acadian Redfish With Jalapeño Mango Sals

                                                                                                                             -Jennifer Beauchemin



Thank you to all our participants! The next contest is Wednesday, so take photos of your meal and save those directions!

UP NEXT – Atlantic Pollock


Check out the last recipe contest involving Monkfish, Cod, Flounder, and Scallops

 


 

Meet Our Fish

Sustainable fishing is recognizing the limits of the environment and adhering to the changes and adaptation of an ecosystem. Listening to these changes and maintaining a healthy relationship with the Gulf of Maine includes celebrating different types of underutilized fish. Eating with the Ecosystem is a non-profit that helps us promote healthy habits, flourishing food webs, and adaptive supply chains. Our mission is to uphold this philosophy and reach consumers who are willing to adapt with and for the ecosystem. One of those underutilized being Dogfish, also known as Cape Shark.

Cape Shark

Meatier, white fillet and hold up great when fried, baked, or in a chowder.  Restaurants that serve it around town, suggest soaking it in milk for a minimum of 15 minutes before preparing it to help tenderize the meat or throw it on the grill with some marinade.  Dan Hayes, a credited seafood chef in London, campaigns for the unloved fish, hoping to demonstrate how tasty Dogfish truly is.

Atlantic Pollock

a beautiful, sustainable fish with a firm texture and low oil content. Low in saturated fat, Pollock is a great source of protein and vitamin B12. Because Pollock yields such a high-quality fillet, it is often miss-labeled as Haddock–especially in fish sticks and fish and chips. It is also very popular in the fast food industry. Don’t let that fool you though–when fresh off the boat, its taste and texture rival any fish in the sea. It is exceptionally great for frying because of its firm flaky texture. Try Garlic Butter Poached Pollock!

Haddock

One of New England’s more commonly known fish. A cousin to the cod, haddock’s meat is white, with a slightly sweet taste and a flaky consistency. The flesh is firm and tender and can be cooked in a variety of ways, including in soups and chowders. Migrating seasonally, Haddock is most abundant in the summer in the waters of the Gulf of Maine. Try baking Haddock with a Ritz cracker topping or making Haddock Chowder!

Winter Flounder

Got their name because of their migrations-in winter.
Adults migrate from offshore areas towards bays and estuaries, where they spawn. As a flatfish, Winter Flounder are popular for their lean meat, sweet taste, and firm texture.
Try these recipes!
Sauteed Flounder with seasoned brown butter 
Grilled Flounder quick & easy

Acadian Redfish

Sustainably managed and responsibly harvested, Acadian Redfish is a deep-water fish that lives in a rocky, mud or clay bottom habitat. Popular in fish tacos, it is a low cholesterol white fish with a moist and flaky texture and a distinct and sweet taste. Acadian Redfish is commonly used in fish tacos. Try sauteeing it with pistachio and orange pesto. Or broil it with cilantro lime butter.

White Hake

A slender fillet, fresh White Hake has an off-white color that turns white when cooked. Often compared with Atlantic Cod, they have a mild flavor and a softer texture (read the full culinary profile). Try it Pan-Fried with Garlic and Pepper, or with Saffron and Orange sauce! Hake can also be baked in the oven.

King Whiting

Whiting, also known as Silver Hake, have softer flesh and are less flaky than other white fish such as Cod, Haddock, and Pollock. Mild and slightly sweet, the raw flesh is white to off-white, with a coarse, watery appearance. Hake can be substituted for many dishes calling for Pollock or Cod. Corned Hake is a popular recipe in New England, or try it pan-fried Portuguese-style!

Monkfish

“Monkfish aren’t the prettiest fish in the North Atlantic, having an enormous spiny head, tiny eyes and fang-like teeth. Indeed, the fish is better known for its flavour than appearance…” [This Fish]

Atlantic Cod

“An icon of the North Atlantic, cod has been fished for more than 500 years, ever since the discovery of the New World. The fish lives in colder waters on both sides of the Atlantic and has been a traditional staple for Europeans and North Americans…” [This Fish]


Spring CSF Sign-Ups | Session starts April 17

How It Works – RSF


WHAT WE OFFER

What we offer weekly depends on what’s in season, but the following species are included over the course of the session:

  • Gulf of Maine Cod
  • Haddock
  • Atlantic Pollock
  • American Plaice
  • Winter Flounder
  • White Hake
  • King Whiting
  • Monkfish
  • Yellow Tail Flounder
  • Acadian Redfish
  • Cusk
  • Dogfish (Cape) Shark

Whole fish prices are priced the same regardless of species. Fillet prices are tiered according to the amount you order weekly. Fillet prices start at a competitive price/lb and will decrease as your order volume increases.


HOW IT WORKS

1. Pick the day(s) for delivery: Tuesday-Saturday

2. Choose the length of the contract: 15 or 30 weeks.  (Season starts May 1, 2017)

3. Choose your share size: minimum 15 lbs/wk-shares increase by 5 lbs. increments ( 20, 25, 30, 40 lbs., etc.). For larger weekly shares, prices are marginally lower. Please inquire. 

4. Choose whole fish shares or fillet shares.

You can also purchase one share of stock in NHCS ($100 per share) when you sign up to be an RSF member.  


Email or Call to become a member

andrea.csfish@gmail.com

(603)767-7209


 

 

Dock to Dish – CSF SPRING SESSION

Spring 2018 Sign-UpsWhen you BECOME A MEMBER of our Community Supported Fishery (CSF), you get a weekly share of delicious, wild caught fish fillets and optional “Add-on” choices like fresh local scallops, oysters, and lobster. Pick-up your shares at a LOCATION closest to you. Flexible plan for holds during vacation time. Your weekly share will be the “Catch of the Week”. You will receive a weekly newsletter on Mondays telling you about your fish, recipe ideas, and the NH Fisherman who caught it! Starting April 17 and lasting 8, 16, or 32 weeks.

Gulf of Maine species:  Acadian Redfish, American Plaice, Cod, Haddock, Yellowtail Flounder, Winter Flounder, Atlantic Pollock, King Whiting, Monkfish, White Hake, Cusk, or Dogfish (Cape) Shark.

FISH ONLY or FISH & LOBSTER shares available


FISH RECOMMENDATIONS

2lb Share/Week– feeding 4+

1lb Share/Week– feeding 2

1/2lb Share/Week– feeding 1


LOBSTER RECOMMENDATIONS

Lobster shares depend on the size of Fish Shares:

2lb Fish share: 4 chix /share

1lb Fish share: 2 chix /share

1/2lb Fish share: 1 chix/share

Chix lobsters weigh between 1.1-1.2lbs. Lobsters come live and banded on claws. 


OPTIONS

April 17-June 9

April 17-August 4

April 17-December 1


 

BECOME AND MEMBER