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


Underutilized Fish – Dogfish Shark

Dogfish post 2
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.
Dogfish are a family of shark that is beyond plentiful off our coast. They are most commonly shipped to Europe for England’s infamous fish and chips and therefore vastly unseen in local fish markets.  Dogfish are 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. 
Heather Atwood, a columnist who writes “Food For Thought” for The Gloucester Daily Times and North of Boston Media Group, recognizes Dogfish as being Marine Stewardship Council Certified or having three qualifications: being a part of sustainable fishing stocks, minimizing environmental impact and having effective management. She makes Cornmeal Crusted – Beer Battered Dogfish. Or try grilling Dogfish with caponata!
Have your own fish recipes? Share them with us and be featured!

How to cook with Dogfish

Why Dogfish? 22 News explains

David Goethel

David Goethel from New Hampshire Community Seafood

David Goethel began fishing in 1967 as crew on the head boats at Eastman’s Docks in Seabrook. He obtained a license to carry passengers in 1972 and has been captaining boats ever since.

By 1975, David paid his way through Boston University, where he obtained a BA in Biology. In 1983, he became a full-time commercial fisherman.

One winter after college, David tried working an ‘on land’ job, but it was too confining. Fishing is the only occupation that continuously challenges all his physical and mental energy on a day-to-day basis. Fish, as David puts it, “have tails and know how to use them.” As a small dayboat, he fishes for what swims to him, using different nets seasonally. Leaving the dock at 4:30 in the morning, the nets are set out at first light, when the fish are most active. He returns to shore around noon to unload at Yankee Fishermen’s Cooperative.

Being in the industry for so long, David has experienced the challenges of government regulation and the effect it has had on small fishing boats in New Hampshire.

Fishing has become much more than catching fish. Now you have to catch the right fish, with the right gear, while avoiding other fish. We can only infer the fishes existence. One mistake of catching the wrong fish in the wrong quantity can close you down for the rest of the year.

At-sea monitors, a relatively new requirement, have become a huge expense to small fishermen; an expense that David believes could negatively impact New Hampshire’s fishing industry. Being a voice for our fishing community, he brought the case to court, hoping to mitigate the expense fishermen are responsible for.

Thank you, David! We are proud to support you.

Traceability and Transparency: A Cooperative of Fishermen and Community Members

When you eat, we eat.As a cooperative of fishermen and community members and New Hampshire’s only CSF supporting NH Commercial Fishermen, we pride ourselves on our traceability and transparency. We buy directly from our fishermen, immediately process your fish into fillets, and deliver them to your pick up location

Over a dozen fishermen belong to New Hampshire Community Seafood, but only 8 are currently fishing. Most are fishing out of Portsmouth, Rye, Hampton and Seabrook, New Hampshire. The majority of our fishermen are “day boat” fishermen, leaving in the early mornings and returning at the end of the day with our catch of the week

Our fishermen use two main types of fishing gear: sink gillnet and otter trawl. Both gear types are used to catch groundfish.  Gillnet gear is a stationary, fixed gear that traps fish as they swim into the net.  Trawls are mobile gear that scoop fish up as it passes through schools. Both types of gear are regulated by very strict federal fishery management guidelines that are intended to ensure the sustainability of our fishery resources and our environment. 

Kendall Young

Kendall Young, the assistant manager of NH Community Seafood, has been packing and delivering our CSF shares since April 2017. As a recent graduate of The University of New Hampshire’s Marine, Estuarine and Freshwater Biology Program, maintaining a sustainable fishing community is important to her. Monday through Saturday, starting as early as 6:00 AM, Kendall picks up the van and heads over to pack the coolers:

Once each CSF share is accounted for, it’s time to deliver to our 23 different pick-up locations across New Hampshire, Maine, and Massachusetts. Thank you, Kendall!