Notes from Shannon on today’s pickup at Chatham Farmer’s Market

Hello CSF Shareholders,
Today is a MIXED BAG of fine fishy goodies, and we’ve doubled up from last week’s missed day of fishing.
We will have tips on freezing fish at the pick up, so you can enjoy these great species in future weeks.
You will likely see a lot of the same species as many of the prior weeks, but I can’t quite tell you what they are because they haven’t been landed yet–it’s that fresh folks!

Looking forward to seeing you at the Chatham Farmers Market today. And don’t forget to pick up other fun meats, produce, bread, herbs, and desserts in support of the area’s local farmers and bakers!

As this is the last week of the our Spring 2012 Weir Harvest CSF share, we would all like to say THANK YOU for your support. It’s been a good season for us fishing, and we’re happy to share it with you all!

Shannon, Linda & Scott, Shareen, Meri, Morgan, & Capt. Eldredge

slow food comments on bringing in a fresh fresh

To be responsible consumers and true connoisseurs, we must choose short distribution chains, able to guarantee the origin and freshness of seafood, whenever possible. ….who can do it better? ours comes straight out of the weirs and onto your plate.

doings around fish -scup makes an appearance at Maritime Festival

Weir produced scup made an appearance at the Cape Cod Seafood Throwdown on Sunday. Chefs Daniel Kenney and Ben Porter each had a limited amount of time, a couple of grills, a hot plate and 25 bucks to prepare a wonderful dish from the fish and locally grown produce.   Many thanks to those who participated,Chefs Porter and Kenney and to Dan McKiernan of MA Division of Fisheries, and Gwen Friss of Cape Cod Times.  ImageCapt. Eldredge also presided as third judge.  Awards wen to Ben Porter of the Belfry Inn.

Shannon Eldredge, captain’s daughter,  was also on hand to narrate a talk on the weirs using her beautiful model.  Many thanks go to her for organizing this event along with our good buds, the Northwest Atlantic Marine Alliance.

the privilege of writing a blog is rethinking it

and this is what I did – I rewrote thoughts from last week’s summit;  there were hundreds of great ideas to report, new collaborations, ongoing projects etc.  But my take away is for those of us living close to home – my primary reason for supporting a csf is  learning to love and nurture the resource.

What’s up with the Scup…we love our fish

Transnational Summits and Local Throwdowns!

This week’s updates include a rundown on the trip Morgan and I made to the  National Summit on Community Supported Fisheries held in Portsmouth last week in Trap Talk….along with a few new pages in regular feature sections.

Coming up this Sunday, the Northwest Atlantic Marine Alliance and the Maritime Museum will have the first Cape Cod Seafood Throwdown  in Hyannis.  Throwdowns have been a success across the country that highlight the talents of our local chefs with a local species caught in our weirs. Details follow:

—Exec. Chef Daniel Kenney of Sea Crest Beach Hotel and Exec. Chef Ben Porter of Belfry Inn will go  head-to-head in a cooking competition inspired by local seafood. Each participant brings only their favorite cooking vessels/utensils, presentation plates and three of their favorite ingredients. Once there, they discover the secret seafood ingredient, provided by Cape Cod Community Supported Fishery, and are given $25 to shop the Mid-Cape Farmer’s Market farm stand as their pantry, and then an hour to prepare, cook and plate their dish for three judges. Chefs will also create enough to offer a small tasting to the public –

Updates on regular features ~  We have some new links in  Your Fish spotlighting two blogs  under the Butterfish page –  the Dented Bucket, a link to   JP Lee’s great story, “the fish that built a port” Also, an  interesting link on a collective in RI called “Eating the Ecosystem.” There’s an interesting piece on understanding the connections between the ecosystems and how we eat specific to place – Georges Bank, Southern NE and the Gulf of Maine…. all waters our fishermen fish.

In Food – please  check out  Safe Handling of your Fish – including some tips on safe transport, as well as freezing and thawing should you choose not to cook right away. For those still struggling with filleting a fish – I posted a video from our friends up at Port Clyde with a demonstration.

finally, please bear with me on finishing up while updating what’s new in the blog — there will be things popping up from time to time – but a guarantee of new content every Wednesday…it’s late Monday night now…check your emails tuesday am for Capt. Ernie’s report….to be soon regularly “tweeted.”

Talks from the Trap – this week’s Interview with Shareen Davis

This Week’s Fish ~ Captain’s Catch, a mixture of blues, scup and fluke! Each week new updates will be included on the catch – species sheets with recipes and seasonality, sustainability information will be under the About tab.

Talks from the Traps is a new section of the blog, pretty much focusing weekly on things coastal – whether it be people, fish, science or whether, the weather. Trap talk is about anything related to how we live in a town by the sea…. first talk is with Shareen Davis, the new outreach coordinator for the Massachusetts Fishermen’s Partnership and visionary of the new Trap space at her family’s commercial fishing dock on Stage Harbor.

Shareen Davis

early years fishing the weirs

Lucky you  who got their black sea bass last week enjoyed it because as of 24 May, the black sea bass fishery is now closed.  Fortunately for you and the fish – those fish still swimming in the weirs were released after Ernie’s quota was taken.

Black sea bass are in and offshore at different times, and what happens inshore is often based on what happens further out.  However, inshore is state, and offshore – federal….and how the fish are counted, or caught happens in both. Have a quick look at the complexity of regulations….


Shannon big squidThis weeks BIG FISH..

Shannon’s BIG FISH squid – caught last week in the weirs. Incidentally anyone interested in seeing the weirs, can catch a glimpse of them off Ayer Street in Harwich port. BTW – a loligo is usually about 4” – what does this pic tell you about that?

FYI ~ here’s your primer on squid – it’s cheap, sustainable, healthy and fun!

The science and sustainability of squid

  • Squid grow fast and have a short natural life span—they reproduce right before they die, at 6 to 8 months old.
  • Even without fishing, the entire population replaces itself every 6 months or so. As a result, longfin squid can handle relatively high fishing pressure
  • Caught in weirs during spring and summer when the squid migrate inshore to spawn.

Health factors

Squid are an excellent source of selenium, riboflavin, and vitamin B12.

Servings 1
Serving Weight 100 g
Calories 92
Protein 15.58 g
Fat, total 1.38 g
Saturated fatty acids, total 0.358 g
Carbohydrate 3.08 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 233 mg
Selenium 44.8 mcg
Sodium 44 mg

Read more:

Playing with Squid

Kids love squid – and taking apart your squid is fun time with the kids. Last year we took apart squid with the kids, a quick lesson in dissection followed by an art lesson. Anyone familiar with MAKE magazine will be thrilled to know that the lowly squid is not forgotten – they have an online video in their projects section on how to extract the ink, print with it, and eat the rest.

Making Ink Prints with Kids and Squid :

Cooking with Squid

Here are your options for cooking online – but don’t forget to grab your recipes with your share!

Raw – the plus, easy; (some prep products might be unfamiliar to the standard kitchen.) Foodlab has an excellent primer on the science and how to of ceviche.

Foodlab’s : Science of Ceviche and Marinades

Pan fried – no need for a link here ~ quick and easy: cardinal rule #1 – squid fry up fast, so really no longer than 60 seconds in the pan, just till that beautiful glassy sheen turns el blanco opaque; for those needing visual stimulation

Instructables: Fool proof Calamari

Stewed – no better way than to do it like the Portuguese (quick tip; if you happen to cook your pan fry too long and it’s a bit too rubbery – add it to a stew! The marvel of squid is it’s either quick or slow:)

Provincetown Portuguese Squid Stew

hint: I know this one is FABULOUS – I made it last year when we had our meeting the National Family Farm Coalition meeting – was a big hit along with Cape Ann Redfish!!!

For the Adventurous:

Try a squid risotto:

(adapted from SUZANNE DUNAWAY, author of No Need To Knead, published by Hyperion.

Preparation of squid:
Using scissors, cut each squid down the middle between the flippers on each side. Open and snip out the tiny silver sack of ink and reserve. Pull out all of the guts including the transparent ‘bone’ and discard. Peel off the outer speckled skin (pulls off easily) and discard. Cut off the tentacles close to the eyes in one piece, take out the little hard round beak which appears where you cut, and discard. Cut the body across into 1/2 inch pieces. Heat 2 Tablespoons of olive oil in a pan, add the squid and their ink sacks, and cook for 5 minutes. Add 2 garlic cloves, chopped, 1/2 cup white wine, cover, and simmer, covered, on very low heat for 20 minutes. Reserve juice for risotto or soups.

Preparation of shrimp:  (local option – slow down your cook times and use smaller Maine shrimp)
best way to serve a mess of shrimp is simply boiled (half a minute is plenty of time, done in batches to avoid overcooking), quickly drained and turned out on a kitchen table covered with newspaper. Reserve the stock for risotto or soups.

Preparation of shellfish:
Heat 1 Tablespoon of olive oil in a large, shallow skillet with a lid. Add 2 garlic cloves, chopped, then add the shellfish and cover, lowering heat to medium. The moisture in the shellfish will steam them open in about 5 to 6 minutes. Remove the meat from the shells, and discard the shells. Reserve the stock for risotto or soups.

  • 1 1/2 pounds clams or cockles
  • 1 1/2 pounds mussels
  • 1/2 pound shrimp in their shells
  • 1 pound squid
  • 1/2 pound bay scallops
  • 1/4 pound shrimp
  • 1/4 cup extra virgin olive oil, plus 1 Tablespoon
  • 1 small onion, minced
  • 2 cups Arborio or Carnaroli rice
  • 4 garlic cloves, minced
  • Pinch of cayenne pepper
  • 1 cup white wine
  • All of the shellfish, shrimp, and squid juices, plus about 3 to 4 cups fish stock (use fish bouillon cubes to save time)
  • Juice of a large lemon
  • 2 Tablespoons minced parsley

Heat the olive oil in a heavy casserole, add the onion, and cook until translucent. Add the rice and cook, stirring to coat and seal the grains, for 2 to 3 minutes. Add the garlic and pinch of cayenne, cook until golden, then add the wine, and stir until it is absorbed. Add the stock, a cup or two at a time, stirring after each addition and adding the shellfish, scallops, and rock shrimp about halfway though. Continue cooking until rock shrimp are pink and most of the liquid is absorbed. The rice should be creamy and still al dente. Serve with parsley sprinkled over each bowl.

adapted from Oh and quick point, a little goes a long way, and it doesn’t make the rice taste like fish:)

On the Calendar

We take part in Northwest Atlantic Marine Alliance’s Seafood Throwdown. What’s a throwdown?? Two local chefs compete over one mystery fish! Stay tuned for more information – but mark the date

Cape Cod Maritime

Date:  Sunday, June 10, 2012 – 2:00pm – 4:00pm

Hyannis Port, MA


TEDxMonterey – Alan Lovewell – The Fishermen I Have Known

Local Catches Catching On ~ Your National Network is an online network that links consumers to community supported fisheries (CSFs).

The network seeks to increase the visibility of CSFs and it aims to provide assistance to individuals and organizations that need support envisioning, designing, and implementing locally-relevant businesses that work towards a triple bottom line.

For more information, or to join contact us