Weekly Catch!

Nov 19& 20 – WEEK 5 CATCH – Eric’s HADDOCK

Our weather window was short this week – day boats went out Sunday through Tuesday.  Once again, they are hunkering down due to this week’s wind and high seas.   That being said, we have Captain Eric Hesse’s hook and line caught Haddock which he offloaded Tuesday night and is being kept cold and whole until the processing is done on Thursday.

For some of you, it will be fillets as per usual, but for others, it is WHOLE!!! Our fish filleting demonstrations are on!  Our CSF friend, Eric Tanto (former fish cutter for Chatham Fish & Lobster and the guy who digs out our shares from the back of the truck) will be demonstrating his samuri-like fish cutting skills at both pickup locations.   Come check it out and watch a preview here of a filleting demonstration by the Cape Ann Fresh Catch CSF.

Barnstable demonstrations: 2:30 p.m. and 3:15 p.m

Chatham demonstrations: 9:45 a.m and 10:30 a.m.

Captain Eric Hesse and Crew, Willy offloading on Tuesday night at Wychmere Harbor in Harwichport.

 


Week FIVE Catch —POSTPONED!

Dear CSF Subscriber,

Your local fishing fleet is tied firmly to the dock and has been for several days!  Our small-boat fleet generally looks for weather “windows” meeting the following crtiteria in order to leave the dock safely:  wind less than 20-25 knots over the expected duration of the trip (generally 24 to 36 hours lately) with seas less than ten feet.  As you can see from the marine forecast shown below for the Georges Bank region, issued on Tuesday afternoon, November 9th, it does not look good for fishing until late Saturday or maybe Sunday.  The catch of the day is …. whatever leftover seafood you froze!

This large low pressure zone has also affected Canadian fishermen. Fish available at the markets now are frozen Canadian, Icelandic, Alaskan, or European.  These may be advertised as “local” since they are all from the Atlantic!

The final CSF pick-up is rescheduled for November 19th, 2 to 4 PM for Barnstable subscribers, and Saturday November 20th 9 to 11AM for Chatham subscribers. If you have a conflict, please email csf@ccchfa.org.

Sincerely,
Capt. Eric Hesse
F/V Tenacious II

Marine Forecast
STRONG LOW PRES SOUTH OF NANTUCKET WILL DRIFT SLOWLY SE THROUGH WED BUT WILL CONTINUE TO PRODUCE GALE FORCE NORTHERLY WINDS. HIGH PRES WILL BUILD TO THE NORTH ON THU THEN MOVE SOUTH OVER SOUTHERN NEW ENG AND THE WATERS FROM FRI THROUGH THE WEEKEND RESULTING IN DIMINISHING WINDS.

Gale Warning

URGENT – MARINE WEATHER MESSAGE
NATIONAL WEATHER SERVICE TAUNTON MA
1113 AM EST TUE NOV 9 2010

A GALE WARNING REMAINS IN EFFECT UNTIL 5 PM EST WEDNESDAY. A GALE WARNING MEANS WINDS OF 34 TO 47 KNOTS ARE IMMINENT OR
OCCURRING. NORTHERLY WIND GUSTS UP TO 40 KT WILL DEVELOP THIS AFTERNOON AND CONTINUE INTO WEDNESDAY. THE STRONGEST WIND GUSTS ARE EXPECTED
TONIGHT INTO WEDNESDAY…ESPECIALLY ACROSS THE WATERS EAST AND SOUTH OF CAPE COD WHERE A FEW GUSTS TO 45 KT ARE POSSIBLE. SEAS WILL BUILD TO 15 TO 20
FEET TONIGHT INTO WEDNESDAY ACROSS THE WATERS EAST OF CAPE COD.

TONIGHT NE WINDS 25 TO 35 KT…EXCEPT OVER FAR SE PORTION 15
TO 25 KT EARLY…INCREASING TO 30 TO 40 KT THROUGHOUT LATE. SEAS
8 TO 13 FT BUILDING TO 13 TO 18 FT LATE. SCATTERED SHOWERS.

WED NE WINDS INCREASING TO 35 TO 45 KT. SEAS BUILDING TO 18
TO 24 FT. SCATTERED SHOWERS.

WED NIGHT NE WINDS 35 TO 45 KT. SEAS BUILDING TO 18 TO 28 FT.
WINDS AND SEAS BECOMING HIGHEST SE. SHOWERS ENDING.

THU NE WINDS DIMINISHING TO 30 TO 40 KT. SEAS 17 TO 27 FT.
HIGHEST WINDS AND SEAS SE.

THU NIGHT NE WINDS DIMINISHING TO 25 TO 35 KT. SEAS SUBSIDING
TO 15 TO 23 FT LATE. HIGHEST WINDS AND SEAS SE.

FRI NE WINDS DIMINISHING TO 15 TO 25 KT LATE. SEAS SUBSIDING
TO 11 TO 18 FT LATE. HIGHEST WINDS AND SEAS SE.

SAT NE WINDS BECOMING 15 TO 20 KT. SEAS SUBSIDING TO 8 TO 13
FT LATE MAINLY IN E SWELL…HIGHEST S.

Week Four Catch!

LIVE lobsters for the mixed share and COD for the fish only folks!  Captain Nick Muto will be supplying most of our lobsters and Captain Eric Hesse will be supplying the hook caught cod.  Don’t forget to bring a COOLER to pick up your LIVE LOBSTERS as they won’t be happy to have to squeeze into our bags!!!!

F/V LOST coming ashore, Dave Rice crew keeping watch.

Captain Nick, Right, and crewman, Dave, left tying off.

Lobster Dinner!

Nick sorting 1.5 pounders (ish) for us.

 

Captain Eric and crewman Willy sorting the box.

Nick offloading our dinner to fellow lobsterman, Gary Ostram

The CSF bought all the cod caught - two boxes worth.

WEEK THREE CATCH!!

White Hake! Bonus this week, as a choice, we have a limited supply of regular share Acadian Redfish (commonly known as ocean perch).  We only have 10 shares available at each site so if you are interested, come early.

F/V Cuda offloading on Wednesday
The Catch! Redfish and a tote of hake heads. Interestingly, hake is sold headless to the wholesaler and redfish not gutted.
In a perfect hake world, this is what the fish looks like.
Thanks to Rick at Nantucket Seafood Co for weighing our hake….the heads are separately sold as bait.
Week Two CATCH!
Tye handing off some of our share…maybe 50 lbs there.

For those that have a mixed seafood share, we will be getting SCALLOPS from Tye!  He possibly will be watching for your comments on his scallops.  We have a few in the shell so that you can see what it really means to be a scallop prior to shucking.

For the fish only folk, we you will be eating POLLOCK this week from Bobby

Eldridge and John Tuttle of Chatham.  Tagging teaming our order, both guys wanted to participate but won’t be able to come meet and greet.

Week Two’s photos:

Scallop dredge after the haul...thanks Tye for taking photos while you worked!

Before the sort

The catch!

Bobby Eldridge unloading Thursday at the Chatham Fish Pier. That’s our tote of Pollock!

Bobby's crew offloading the Pollock

John Tuttle getting to offload on F/V Cuda

Crew on Cuda sorting the catch

Week One photos:

Sorting the catch by size

Sorting the catch up close

Maguro America (the wholesaler who buys the majority of the catch) and Tenacious II

Maguro America prepping to take the catch

Dinner Week One

Gary Ostram of Nantucket Seafood Company at the Chatham Fish Pier just about to fillet our dinner!

A machine skins the fish in seconds!

31 Responses to Weekly Catch!

  1. Jami Carder says:

    Yesssss!….COD!!!! I can’t wait~!!

  2. Michelle Dun says:

    I tried the Globe recipe for hake wrapped in prosciutto but did a healthier version…I decided the prosciutto had enough fat in it, so I coated the pan with oil but did not put any more oil on the potatoes. I used small multi-colored potatoes and diced them. I skipped topping the fish with oil, and patted it down before I made the dish so I could absorb a lot of the excess water. It was delicious and definitely rich enough with the reduced amount of oil.

  3. Chris Ranney says:

    I prepared a traditional fish chowder with our hake share and it was probably the best fish chowder I have ever made. Tasted even better the second day.

  4. Corey Perks says:

    At the pickup on week 3, I asked for the Arcadian Redfish. I was told that I had a family share and that they only had the redfish for regular shares. I expressed my dismay upon hearing this, because I didn’t recall reading that on the email. We came to a compromise, which was I received a half redfish and half white hake. I rechecked my email and discovered that it did state that they only had enough for 10 regular shares. I apologize for my mistake. The White Hake was INCREDIBLE! The only time I have ever had Hake (knowingly) was in Europe and I was not very happy with it. The Arcadian Redfish was EXCELLENT! Your flexibility is greatly appreciated . Thanks!

  5. Michael Joly says:

    Hake. What a surprising fish. In the kitchen (well actually on the grill outside, can’t give it up) I expected it could be treated like Haddock. But Hake as so much water content! I ended up making a “fish hash” out of it trying to dry it out and get it to crisp up last night.

    but tonight…
    …I went with the water – I made a finger potato and leek chowder with the Hake. Wow! Perfect – I couldn’t believe how well the Hake blended with the leaks while sauteing, and then it did its dissolving thing and contributed to a wonderful stock. I could see it was going to be a great success so I went out and got a single lobster tail and a few shrimp (yeah yeah, retail – sorry) then served the chowder over them. Fantastic!

    Btw – I boiled the fingerlings whole and mashed with a big fork – lifting most of the skins out of the cooking water to make for a “cleaner” presentation.

    We’ll have enough chowder left over for a day or two – but we’ll be hungry for more fresh fish by Tuesday!

  6. Kalliope Egloff says:

    Knowing that fresh fish is coming my way is exciting! It has inspired me to start a bit of a “Supper Club” at my house on Friday nights. The catch stokes creativity and friendship. The dinner table full of Cape Cod girls tonight thanks you!

  7. Michelle Dun says:

    Hake! Yay! I have never had hake but have been wanting to try it. The Globe recently had a recipe for hake wrapped in prosciutto, with the leftovers made into chowder.

    Variety is one of the things I really appreciate about the program. My only knowledge of pollack before last week was that it was the main ingredient in fake crab meat, but now I have had it in yummy fillets and fish tacos. Now I get to check out hake.

    I am loving the CSF and actually start checking Wednesday or Thursday to see if the blog has been updated to find out what I’m going to get. I have been talking a lot about it and have friends who wish they had gotten in on the pilot. I think the market is out there and hope it can continue.

    Thanks so much to Amy and Sue and all the fishermen for the effort it takes to make this possible.

    • We love that you love the diversity! There are so many locally caught fish out there that, because they aren’t the standard white flakey fish that drives American demand, these species are often underutilized. Fishermen are paid less for this catch as a result. Part of our pilot is to determine if the local palate can be (re)introduced to a broader range of locally caught species, and then long term, there may be reduced pressure to fish for some of the more commercially vulnerable species (cod, some flounders).

  8. Chris Ranney says:

    Split the scallops into two meals. Tried the scall0p stew and my own version of baked with a cracker crust. The scallops were so much better that even the product from our local fish market. Thanks Tye!

  9. Cathy Stoecker says:

    We loved this program and hope that you can extend it. I have told everyone I know about this and many are interested.

  10. Judy says:

    The haddock was superb! Thanks to everyone for making this possible – and for us to directly support fishing here on Cape Cod.

    The haddock was cooked with a homemade cilantro/sesame sauce from Mark Bittman’s book, FISH: The complete Guide to Buying and Cooking, and was taken from my freezer as I had made the dish a few weeks ago and had frozen the unused portion of sauce. This haddock dish was even better. With the leftovers, I made a simple fish soup with tomatoes and clam broth which served for Sunday lunch.

    Thanks for making it possible for us to Buy Fresh(est), Buy Local!

    We are looking forward to the pollack and the scallops and some more memorable meals.

  11. Michael Joly says:

    Great fish! The best!

    I’ve been telling everyone I meet at parties etc about the CSF program – wow, a lot of education challenges / opportunities exist. Folks who are dialed into the WCAI, Elspeth Hay’s Diary of a Localvore blog and Edible Cape Cod magazine are familiar with the CSA concept in general and this CSF program in particular – but the challenge is to get the word out to folks who shop at supermarkets.

    • Kate says:

      I’ve been telling everyone, too! They wished they hadn’t ‘missed the boat’ so-to-speak when I first let them know about the program. Any plans to have it continue beyond the five weeks?

      • We hope to continue on past the five weeks, but it is a pilot program so we will be measuring our successes and presenting to the Board. If other organizations in the community would want to and be able to emulate what we are doing, we would hope to be able to provide support for this type of program elsewhere too! We know you are enjoying the program, your comments are well received!

  12. lucinda21 says:

    We ate every last bite if the haddock. It was perfect! Thank you everyone. Can’t wait for this weeks haul!

  13. Paul Gasek says:

    I particularly love wolf fish, which is considered almost a trash fish. Any chance any of that might be distributed? And I saw some cusk in the pix – some of that, too?

    • Paul,
      Cusk is available but usually in very low volumes – maybe a few fish a catch. As a CSF, we have orders of anywhere between 412 lbs and 125 lbs of whole fish (depending on the week) and it would be difficult to get that much at one time. On the other hand, wolffish are currently not available to the CSF. As of this fishing year (starting May 1), fishermen are prohibited from landing wolffish (aka. saltwater catfish) because it was recently discovered that this species has become “overfished” (the population level has decreased below a sustainable threshold according to the science of Federal Scientists).

      But, what fish is available locally as per the local trip reports:
      – Hook fishermen are landing 2,000 to 6,000 pounds of haddock per trip once or twice a week (whenever the weather lets them fish). While haddock are the target of these trips, these fishermen also catch small amounts of cod, pollock, and white hake.
      – Gillnetters are primarily catching pollock, at 500 pounds to 1,000 pounds per trip; a few hundred pounds of codfish are also common on these trips.

      Due to the low catches of groundfish this fall, many of the local fishermen are targeting other species that are more readily
      available such as bluefish, skates, and bluefin tuna. For CSF purposes, bluefish is a histamine producing fish and not within our current permits to distribute, skates are landed as skate wings which are then skinned and filleted off Cape and although very tasty, I hear, a bit more complicated to prepare successfully (although skate wings are a delicacy in Europe), and bluefin tuna are shipped whole directly to the Japanese markets for big $$. You may be able to find some locally but this fish is too costly for the CSF program currently.

      So, we will do our best to give you something new each week. Maybe something off the regular menus if we are lucky, but likely, it will be species targeted by our local fleet.

      Thank you for the comment, and keep asking questions!

  14. Jami Carder says:

    I really never knew what a difference freshness makes! I’ve been eating fish on the Cape my entire life, and that was honestly the best Haddock I’ve ever tasted…EVER!

  15. Debbie says:

    Was GREAT!! don’t usually like haddock but wish had more (thought was too much for us to eat but we finished ALL of it)….can’t wait til next week.
    THANKS to Amy for her help making plans if we couldn’t find someone to pick up for us due to our work schedule.
    LOVE being able to support local fishermen’s and the community!!
    is it Friday yet??

  16. Mary Barrette says:

    To Amy and Sue~ Thank you for all the work and enthusiasm it must have taken to get this wonderful program up and running.
    To Captain Eric Hesse~ Thank you for the best haddock we have ever eaten and
    all you have down to move this plan forward.
    My week now starts on Friday!

  17. Kate says:

    OMG! Was that haddock delicious! Very tasty and great afternoon snack!

  18. Mark says:

    Love the sense of community!

  19. Kate says:

    I can’t wait! It’s a good feeling to be able to support local fishermen and get fresh fish to boot! My Dad would have been happy to see a program like this in existence. He was an avid fisherman who shared his love with us, his children, by taking us out on the boat with him and showing us how to fish and to boat. He did lobstering and clamming as well. With every day’s catch, he not only fed us, he shared the rest of his catch with our whole neighborhood. This is why I’m so happy to participate in this program.

  20. Maureen J Mahoney says:

    So excited! Love supporting locals!

  21. Dorothy G. Hemmings says:

    The haddock looks so fresh and clean! I can hardly wait to cook it and enjoy it! What a tremendous idea this program is!!

  22. I can’t wait! The pictures are very, very cool. It’s so nice to see who is catching and processing our dinner.

  23. Claudia Downey says:

    Very excited!!!

    • Kerry J. Bickford says:

      Haddock chowder, the Canadian recipe, on the menu at our house for the Nor’easter…thanks to my hometown fishermen and women!!

      • arna kayhart burke says:

        Will you share the recipe for the chowder? We made the haddock with sour cream from “Season To Taste”, an old Cape Codder cookbook. Had enough to stuff w/crabmeat for a second meal!

  24. Jami Carder says:

    I am so excited for our first pickup! I love the idea of supporting local fishermen, as well as fresh fish! Thank you for starting this program!

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