How often would you use an app like this?

Fennel Infused Flounder

Fennel Infused Flounder

1 lb flounder fillets
1 cup cherry tomatoes, halved
1 bulb fennel; remove stems and set aside, thinly slice bulb
1 sweet onion, thinly sliced
1 lemon, sliced
Salt and pepper
Olive oil

Preheat oven to 350.

Lightly oil bottom of pan.

Place down fennel stems.

Arrange onions and fennel over stems.; oil and season.

Place fish on top; oil and season

Top with lemon slices and tomatoes.

Bake until the fish is white and flaky.

Lemon & Herb Roasted Whiting

Lemon & Herb Roasted Whiting
6 whole whiting, backbone removed, heads and tails intact 
4 lemons, thinly sliced Fresh herbs (thyme, savory, etc) 
6 cloves garlic, smashed 
1 cup onions, sliced 
¼ cup extra-virgin olive oil 
¼ cup apple cider vinegar diluted with ¼ cup water
Zest of one lemon 
Preheat oven to 400

Season fish cavities with sea salt and freshly ground black pepper

Insert lemon slices and a few sprigs of herb into each

Scatter onion on bottom of pan.

Fit whiting snugly in rows

Layer over remaining lemon slices, scatter with remaining herbs

Drizzle with olive oil, vinegar and lemon juice.

Cover with foil, roast for 10 minutes, then remove foil and cook for another 10-12 minutes or until fish is just cooked through.

Serve with pan juices.

Beer Battered Pollock

Beer Battered Pollock
1 ½ lbs fresh pollock 
¾ cup all-purpose flour 
½ tsp black pepper
½ tsp choice seasonings (like cayenne, etc) optional 
12 oz. beer* 

Combine flour and pepper in a large bowl. 

Slowly pour in beer, whisking constantly until smooth. 

Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer. 

Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper. 

Note: If you do not have a deep fryer, use a large stock pot with plenty of space between the oil and the top of the pot. 

* Have fun experimenting with different beers for a unique twist! Pale ales and lagers are great for a traditional batter; stouts and porters for a richer taste. Avoid strong IPAs due to increased bitterness upon cooking.

Blackened Acadian Redfish

Blackened Acadian Redfish 

A Southern classic using local NH fish!

6 ½"-thick 8-oz. skinless, boneless
redfish filets
1 tbsp. sweet paprika
2½ tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
¾ tsp. freshly ground black pepper
¾ tsp. freshly ground white pepper
½ tsp. dried thyme
½ tsp. dried oregano
10 oz. butter, melted

Combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, thyme, and oregano in a small bowl and set aside. 
Dip each filet in butter and place on a parchment paper– lined sheet tray.

Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands.

Pour remaining butter into a small bowl. 

Preheat oven to 200°. Turn on ventilation system. 

Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. 

Carefully place 2–3 filets in pan.

Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet.

Cook until bottom of each filet appears charred, about 2 minutes. 

Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through. Transfer to a sheet tray on a rack and keep warm in oven.

Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter. 

Coconut & Coriander Cusk

Coconut & Coriander Cusk
Served with fresh spinach and rice!

1lb fresh local Cusk (filleted)
1 can coconut milk (13.5 oz)
1 Tbsp coriander seeds (whole)
1 tsp fenugreek (whole)
1 dash of chili flakes
4-5 slices fresh ginger
1 large carrot
½ red onion
5 scallions
2 cloves garlic, minced
1 T fresh ginger, minced
¾ cup white wine (I used a sauvignon blanc)

Place coriander seeds and fenugreek seeds in pan and toast on medium heat until lightly browned.

In a bowl, mix together coconut milk, toasted coriander, fenugreek, chili flakes, and ginger. Submerge filleted cusk in mixture and let sit for 30-45 minutes.

Julienne the carrot, onion, and scallions.

In a large skillet add ginger and garlic and let infuse for a few minutes.

Add in the carrot and red onion.

Pour in the wine and cover.

Let steam until vegetables are starting to soften.

Remove fish from coconut milk, removing any seeds or ginger pieces, and let sit on paper towels.

Place fish on top of the vegetables. Season. Cover with scallions.

Cover and let cook a few minutes
Remove cover. Add butter. Spoon the cooking liquid over the fish until cooked through.

Once opaque/white in color, remove from heat….serve….and enjoy!

The Concepts

I want this app to be a useful, fun, and informative tool for consumers to find the freshest seafood in their area. This app will show people where to buy locally caught seafood off the boat, in the grocery store, at the fish market, or dining out at a nearby restaurant.

There will be an area to see profiles on all of the locally caught species including:

     - where & how it is caught
     - characteristics
     - nutrition facts
     - cooking techniques
     - recipes

Wondering when certain types of seafood are available? The "What's In Season" function will sort fish by species as well as month to find what is currently being brought to the fish piers. This data has been collected through NH Sea Grant/NH Seafood but will be updated according to actual reports by NH fishermen throughout the season.

Directories of marketplaces will give instant access to map location, website, and phone for all places selling local seafood as retail.

A stream of current dishes at restaurants featuring locally caught seafood will be updated by submissions from local area restaurants.

Tips on what to look for in seafood will help consumers when out buying seafood. Clear eyes, resilient flesh, clean smell...etc.

A map will show the user's location surrounded by color coded markings of retail and restaurant locations to find local seafood. This will be another outlet for direct web & phone access.

Now where the fun comes in...FISH SPOTTING: an area for people to share their favorite fish pics! Whether it is sitting down at a local restaurant, picking up the day's fresh catch at the market, or at home cooking up a fantastic meal - share it for others to see! The newest additions will be featured in a scrolling manner on the app homepage with access to a full screen set up. This will let users take photos directly in the app and personalize its description. Just a fun way to keep people interested in the app and to help build a vibrant community of seafood lovers!

Another aspect I would ideally love to cover is bringing a face to the seafood - introducing the captains of the boats! It would be really beneficial for consumers to see who is going out everyday to bring them this wonderful seafood. A quick bio and/or quote along with a pic - maybe even a favorite fish or dish!

These are all my ideal components - some may not be feasible at the start but I will be trying to incorporate as many as possible :)

The Idea

At the winter farmer's market in Rollinsford.

Ever since joining a community supported fishery (CSF) this past summer I have wanted to get more involved in local seafood. 

It began by testing recipes for fun and then leading into writing fact cards for New Hampshire Community Seafood, the CSF I belonged to. My thoughts were to start helping the NHCS during the year to learn more about the local fishing fleet and seafood species prevalent in the area and create a comprehensive guide to seafood here in New Hampshire. As the semester went on I began questioning the marketability of printed information booklets to public audiences and how to best reach a wide audience. "There's an app for that" - Apple's marketing phrase a while back - popped into my head... I looked into mobile app marketplaces and realized that there currently is not an app for this! With a majority of the population being active smart phone users, I took my focus away from printed materials and set it on app development. I figured that this way I can create an easy to use mobile app, but also take components of it and turn it into printed educational material.

Back: first dish I made with my CSF share!
Front of the species profile card