Local Food Report: Kittery Point CSF

A friend recently asked me when the revolution was going to happen. I say it’s here, it’s happening now, and this is what it looks like. It’s communities gathering on the grassroots level and taking positive action to rebuild our food system for the better through initiatives such as this newly formed CSF (Community Supported Fishery) based in Kittery Point, ME.

The CSF features both fish and lobster shares delivered over an 8-week period. Last week’s pick-up was the official launch of the CSF, and was an opportunity to meet local fishermen Dennis Robillard and Steve Lawrence. Dennis fishes out of Portsmouth, NH, and Gloucester, MA, and described how the week’s share of grey sole was caught the day before, then filleted for delivery that day. Though the CSF represents less than 1% of Dennis’ catch, it helped to break new ground by being the first catch filleted at a new processing facility in Gloucester. Steve spoke about lobstering in local waters off of Kittery, ME, and the issue of pollution run-off damaging lobster and fish eggs along the coast. Still, in his words, “Fishing is a great way to make a living.”

This CSF came together through the dedicated efforts of organizers Marcia Gibson and Amy Richards, who took the leap, not knowing if 1 or a 100 people would sign up. Shareholders in the audience cited variety, freshness of the fish, culture of community, and knowing where our food comes from as reasons for joining. At last count, about 50 shares have been taken, with full and half shares still available on a pro-rated basis. If interested, read more about it here, with CSF information available here.

Left to right: Lobsterman Steve Lawrence, organizers Marcia Gibson and Amy Richards, and fisherman Dennis Robillard, with the day’s catch.

A version of this post appears at Seacoast Eat Local.

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4 Responses to Local Food Report: Kittery Point CSF

  1. maesprose says:

    I love that this is happening!

  2. This is such a great thing. I wish programs like this were more common, but I guess you got to start somewhere. This is great!

    How many pounds are being processed each week? Do you know if they’ve looked into processing the fish somewhere other than Gloucester…

    • leduesorelle says:

      We’ve very much enjoyed being members of this CSF, and the quality of the fish that we’ve received has been phenomenal! I presume Dennis Robillard has his fish processed in Gloucester since it seems he primarily fishes from there. This first pilot CSF attracted 48 unique members, and you’ll have to ask Amy Richards for exact poundage since it’s a mix of half (1 lb/week) and whole (2 lbs/week) shares, plus lobster shares.

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