Roasted Hake With Sweet Peppers
Baked White Fish Fillet Recipe With Herbs
Butter pan and crank it up to 6. Put a few dashes of camp mix on the fish. Fry. Then, Place in toaster oven for 30 minutes at 250.
– Seth Beauchemin
How To – Pan Fry Pollock
Broiled Lemon Thyme Pollock
1 lb. pollock
1/2 cup mayo
2 tsps grated lemon zest
1 TB finely chopped shallot
1 1/2 tsps anchovy paste
2 tsps chopped thyme
– Judith Rutty Godfrey
Caprese Pasta Salad With Flaked Marinated Pollock
Organic pasta, zucchini, cherry tomatoes, baby spinach, olive oil, balsamic vinegar, Italian seasoning, red pepper flakes, fresh mozzarella pearls, marinated and baked pollock.
– Jody Bird
Lobster On The Smoker!
How To – Smoke Lobster
Check out our past recipes: Monkfish, Cod, Flounder, Scallops | Acadian Redfish | White Hake
Contests are posted every Tuesday at the top of our Facebook Page!
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.
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.
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!
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!
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.
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.
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 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]
“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
When 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.
FISH ONLY or FISH & LOBSTER shares available
2lb Share/Week– feeding 4+
1lb Share/Week– feeding 2
1/2lb Share/Week– feeding 1
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.
April 17-June 9
April 17-August 4
April 17-December 1