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!
Roasted Hake With Sweet Peppers
Baked White Fish Fillet Recipe With Herbs
modern Mexican cuisine and a supporter of local seafood
“Vida Cantina’s food elevates our understanding of what Mexican food is or should be while elevating our understanding of what New England cuisine is or should be.” -December 2015 review by The Portsmouth Herald.
The colorful creations of David Vargas
- Green Chile Chorizo Tortillas | Ibarra mole • Pink Lady apples • baby beets • lemon onions • BOOM peanuts • cotija | How’d they do it? The green chile chorizo is IN the masa.
Papas con Chorizo • salt-roasted sweet potato | chorizo vinaigrette | crema | queso cotija
Smoked NH Mushroom Company Tacos Fritos | Texas-style BBQ sauces • queso fresco • lemon onions • OG greens
Lunch Sopa | Tortilla Soup | fingerling potatoes | carrot mix | crema | tortilla strips
Goat Cheese Fundido Ravioli | cilantro pasta | mushroom chorizo broth | epazote crumb
60-hour sous vide steak | tetelas de queso | avocado radish salsa | Ibarra mole powder | epazote brown butter
David Vargas | Chef and owner of Vida Cantina
SPRING CSF SIGN-UPS HAPPENING NOW
Vida Cantina | 2456 Lafayette Rd, Portsmouth, NH 03801
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