Yellowtail Flounder

Yellowtail Flounder post 1

Yellowtail Flounder is one of the most popular of North Atlantic Flounders. As a Groundfish, they are flat and have eyes on the upper side of their body. Mildly sweet, fine and delicate, flounder is delicious pan-fried, baked, or simply broiled with a little lemon. Or, try pan-frying your flounder with egg batter and green garlic!

How to Cook Flounder Meunière

Stuffed Flounder

Flounder Mediterranean

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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

 

Haddock – The Cousin of Cod

Haddock post 2 (updated)Haddock is 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!

Baking Haddock:

Haddock & Chips:


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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