Andrea Tomlinson

Andrea Tomlinson, General Manager of New Hampshire Community Seafood

General Manager of New Hampshire Community Seafood

Working in the field of Marine Science for over twenty-five years, Andrea Tomlinson is our dedicated General Manager who began her career in Marine Biology with finfish aquaculture. She spent her post-graduation years doing community development volunteer work in rural Jamaica, where she later became the Nursery Manager on one of the largest and most successful tilapia/freshwater shrimp farms on the island. With this experience, she was able to start her own seafood distribution business in Jamaica, delivering locally grown shrimp and fish to Jamaican-owned seafood restaurants and hotels.

Moving back to New Hampshire in 2002, she served as a Broodstock Manager and held a managerial role at Great Bay Aquaculture. In 2012 she moved on to the organic farming of chicken for the Farm to Table restaurant, Blue Moon Evolution, in Exeter. A true supporter of the local food movement, Andrea applies her experience in Marine Science, marketing, and working with Commercial Fishermen to connect our fishermen with seacoast consumers (CSF) and local restaurants (RSF).

Graduating from UNH after transferring from University of Miami, with a BS in Marine Science and joining us in March 2015, her previous employment in New Hampshire includes: UNH Jackson Estuarine Lab, UNH Coastal Marine Lab, and Great Bay Aquaculture.


CSF SPRING SIGN-UPS ARE HAPPENING NOW!


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Acadian Redfish

Acadian Redfish
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.

Oven Baked Redfish

Grilled Redfish

Roasted Redfish with Butter & Herbs


Post your recipes on our Facebook Post and enter a chance to win 1 lb of fish next week!



 

 



 

Maine Meat: 100% locally and humanely raised animals. No hormones, no antibiotics.

white logo_Maine Meat

Maine Meat is a whole animal butchery that provides a consistent outlet for local farmers who need to move product regularly in order to continue to thrive.

What’s a whole animal butchery? 

  • Brings the entire animal directly from local farmers.
  • Abides by the natural constraints of local farming
    • DID YOU KNOW? There are only 2 Flank steaks per steer (one steer/per week)? NOT TO WORRY! There are plenty of STEAKS SIMILAR TO FLANK that are equally as delicious and we can tell you how to prepare it. 

What they have

sandwich meats | brined and smoked in-house, the old fashion way. Smoked Turkey. Smoked Ham. Pastrami. Proscuitto Cotto, Roast Beef. Corned Beef. Bologna. Mortadella. house made

sausages | sweet Italian, breakfast, and chorizo to their interpretation of traditional recipes from around the world. 20 varieties and counting. Hand, in-house, with fresh all natural ingredients and no added sugar. house made

beef | Angus, Red Devons

pork | Tamworths, Mulefoots, Berkshires

lamb | Dorset

poultry | free-range birds

Visit on Facebook


7 Wallingford Square #104
Kittery ME 03904


Thank you, Maine Meats, for supporting local fishermen and being a pick-up location for our CSF share members.

 

 

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

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