Zach Griggs and Lucas Raymond – Photo by Jason Moon
Some of the youngest commercial fishermen in New Hampshire, Zach Griggs, and Lucas Raymond were recently interviewed by New Hampshire Public Radio on their new series The Balance: The Costs, Benefits and Tradeoffs of Living in New Hampshire. Honest and hopeful, the two weigh in on how the fishing industry in New Hampshire has dramatically declined in recent years and what this means for them, as two young fishermen just starting their careers.
Listen to the interview HERE
“I wanted this boat, I wanted the chance, and I said before: I may fail, and I know everyone’s expecting that, but it won’t be because I didn’t try.” -Zach Griggs (NH Public Radio, Jason Moon)
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, also known as Dabs
, is a low-calorie flat fish with high protein. Lean and boneless, the fish is a flaky white meat with a mild flavor (more nutritional information
). Try baking it
with lemon parsley butter and crushed potatoes.
Pan Fried with Butter and Capers:
Grilled Whole Plaice in Butter Parsley Sauce:
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Encouraging New England to learn about, share, and eat local seafood, Our Wicked Fish, Inc. acknowledges that most of the seafood in New England is imported product and wants to change that. Their goal is to EDUCATE, ENCOURAGE, BUILD and PARTICIPATE.
EDUCATE the community on where to buy local fish, how to cook fish, who serves local fish, which fish are in season and local events.
ENCOURAGE the use of underutilized fish, like Dogfish.
BUILD partnerships with other organizations and fisheries (that’s us!)
PARTICIPATE in seafood sustainability and research.
Check them out on Facebook!
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
. 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!
Haddock & Chips:
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In 2013, we started a Community Supported Fishery (CSF) and a Restaurant Supported Fishery (RSF) so we could share our abundant, delicious, local seafood with the community. A Restaurant Supported Fishery is a weekly seafood share for restaurants. The “catch of the day” is delivered within 24 hours of offload, directly from New Hampshire boats to the kitchen. Lasting 15 or 30 weeks, the catch (whole or fillet) depends on what’s in season and sustainable. Check out how it works and what it means to be a member.
Moxy – Portsmouth, NH
Chef and owner, Matt Louis, is a three-time James Beard Best Chef Northeast Semifinalist and a three-time Food & Wine Best New Chef nominee. Moxy has been featured on Shockingly Good Farm to Fork Bites by The Boston Globe and Best Restaurant in NH by Business Insider.
Since opening their doors to the Portsmouth, NH community in 2015, The Franklin has been crafting a steadily changing, progressive menu using local sustainable ingredients from across the seacoast. Dedicated to providing an experience unlike any other, Franklin Oyster House serves globally influenced Tapas style food.
Cure – Portsmouth, NH
Chef Julie was born and raised on the Seacoast. She was trained at the Cordon Blue Culinary School, formerly of Dover, New Hampshire.
Chef Kevin Halligan is a 2002 graduate of the New England Culinary Institute. The Local Eatery features a year-round menu using as much local food as Kevin can find. Even throughout the winter, produce will be preserved from summer surplus or greenhouse grown by special arrangement with local farmers.
The quality of fare is unsurpassed, with fish arriving daily from local fishermen as well as some exotic catches from locations such as New Zealand and Ecuador. Four to six varieties of fish appear on the ever-changing “Catch of the Day” menu, complemented by your choice of gourmet sauce. The raw bar offers an extensive variety of shellfish found in New Hampshire.
“…The seafood is nothing short of amazing… this is all about fresh, clean flavors that celebrate the fruit of the ocean rather than drown it.” -The Boston Globe
Made for the people of Newmarket by the people of Newmarket, Oak House has a relaxed, comfortable atmosphere. The owner, Jack O’Sullivan, was featured on the #1 podcast for the restaurant industry, Restaurant Unstoppable.
Revival Kitchen is home to Award Winning Chef and Owner, Corey Fletcher, where fine dining meets an approachable atmosphere. The word “revival” refers to Chef Fletcher’s take on New England and Old World classic dishes using local meats, produce, dairy, et cetera.
Celebrating the bounty and diversity of New England, Oak & Grain uses locally harvested products at the peak of their season. The cuisine, although regional, is inspired by influences from around the globe and brings methods and flavors from a broad array of regional experiences. with local farm partners, they offer fresh, high-quality food from sustainable sources that support the community.
Inspired by Italian classics, Ed and his chefs focus on finding the beauty in fresh, prime ingredients. Just-baked bread and sizzling handmade meatballs, rich tomato sauces and tender parmigiana – each dish is simple, satisfying and prepared daily.
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