The winner this week is Seth Beauchemin, with his Fried Pollock recipe! Check out what our CSF members made this past week!
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
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!
– Jennifer Beauchemin –
Contests are posted every Tuesday at the top of our Facebook Page!
CSA(F) stands for community-supported agriculture, or, in our case, community-supported fisheries (CSF).
Pay for a season’s worth of food to become a member and receive local, quality produce, poultry and/or seafood.
What It Means
- eating healthful foods and preparing them for your family
- supporting local farmers/fishermen and women
- being kind to our planet
- learning something new
- being adventurous in the kitchen, like trying underutilized fish in the name of sustainability
Getting food from a CSA(F) is different from going to a farmers market or using a grocery delivery service. As a CSA(F) member, you make a seasonal commitment to a small farmer/fisherman or woman in your area, and the produce/seafood is either delivered to your door or you pick it up at a local distribution center (We have Pick-Up Locations in NH, MA and ME). CSA(F) members take pleasure in knowing where and how their food is grown/caught and typically have an open line of communication with their farmer/fisherman or woman.
“Community-supported agriculture (fisheries) is all about relationships and feeding families,” said Simon Huntley, CEO of Small Farm Central, a company that provides marketing support for small farms and started CSA(F) Day. “CSA(F) farmers typically teach members what’s in season throughout the year, and help them appreciate and cook food to which they may not otherwise be exposed.”
According to Small Farm Central’s CSA Farming Annual Report, the most popular time to join a CSA each year is at the end of February. CSA Day serves to promote our local farmers and fishermen/women and support sustainable practices. Our sign-ups are happening now! If you like Seafood and want to support the families of our fishermen and women, check out WHAT WE OFFER this Spring!
Are you supporting local farmers? Take the test to find out.
SIGN UP FOR LOCAL SEAFOOD and use the tag #CSAday to help us spread the word!
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.
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
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
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.
BECOME A MEMBER
Atlantic 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