Greetings, I hope you’re looking forward to a beautiful week?!

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That blood which thou hast spill’d, should join you closely in an eternal bond.

Vittorio Alfieri, Rosmunda


Pickford’s is now taking pre-orders for Thanksgiving Oysters by the Pint, Quart, and Gallons.
“Cut off for all oysters will be Friday, November 17th, at 10:00 am.”
Please call, 540-208-1881, email or visit, to get your preorder in.


Pickford is bringing in a lot of fresh whole fish to fillet, we appreciate your patience in advance!


I was able to get my hands on 2 whole King Salmon, which is very rare for this time of the year! Please get your order in as soon as possible before this great product disappears!!


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Misty Point Oyster
Misty Points are raised on exclusive grounds in the pristine seaside waters of Virginia. These top-shelf oysters are perfected through intense husbandry that creates their deep cups and great taste.

Saddle Rock
“York River Oyster.”
Saddle Rock are from the Connecticut side of Long Island Sound, and of medium size, with medium brine. Think of them as a larger, saltier Bluepoint.

Oysters in the Pint and Quart

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Extra Large Bering Sea Snow Crab Clusters
With its sweet, flavorful meat, Alaskan snow crab is popular with connoisseurs. … In Alaska, snow crab is harvested from the icy waters of the Bering Sea during winter months, when the legs of the crab are packed-full of delicious meat.

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King Salmon
Compared to Sockeye, Chinook has a higher fat content and therefore a more luxurious texture, and its flavor is a little less “wild” or robust.
“Pickford Fillets on site!”

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Flavor Profile: Rich, Creamy Taste. Cross between Tuna and Swordfish.

Texture Profile: Firm, Fatty texture
Harvest Location(s): U.S. from Hawaii, California, and surrounding high seas
Sustainability: By-catch by longliners fishing for tuna. 
Farmed or Wild-Caught: Wild Caught

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Flavor Profile: Mild flavor, White, and Flakey – Taste and texture is like a combination of crab and lobster

Texture Profile: Firm
Barrelfish texture is more firm than most, so it can be almost steaky, but the flavors are clean.  Really does well with heavy techniques like grilling and can hold up to big sauces and spice.
Harvest Location(s): Atlantic coast of North America
Farmed or Wild-Caught: Wild
“Pickford Fillets on site!”

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Black Sea bass
Flavor Profile: Lean and white with a delicate flavor. Not the thick huge larger sea bass style like Chilean Sea Bass or Bluenose. These are very mild, very sweet, very light and flaky.
Texture Profile: Moderately Firm, Small Flakes
Harvest Location(s): Atlantic coastal waters from the Gulf of Maine to the Florida Keys, concentrating in areas from Cape Cod, Massachusetts to Cape Canaveral, Florida.

Sustainability: Reduced fishing mortality on immature black sea bass to increase spawning stock biomass and improved yield from the fishery.
Farmed or Wild-Caught: Wild
“Pickford Fillets on site!”



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Puppy Drum
“Wild Caught!”

Flavor Profile: Mild, Sweet flavor
Texture Profile: Firm flesh, large moist flakes.
 Very abundant in the bays along the gulf coast, it’s a great sportfish and really lends itself well to big flavors. It’s my favorite (along with redfish) to serve blackened in a Louisiana type of preparation.
Harvest Location(s): Most abundant along Texas Coast.
Sustainability: Not typically fished for sport. High Population.
Farmed or Wild-Caught: Wild
“Pickford Fillets on site!”

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Flavor Profile: Delicate flavor that is similar to crab and lobster

Texture Profile: Small flake, firm flesh
Harvest Location(s): Texas
Sustainability: Sheepshead is under-fished which contributes to its sustainability
Farmed or Wild-Caught: Wild-caught
“Pickford Fillets on site!”



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Scottish Salmon
High oil content which covers your palate then turns buttery with a long clean finish!

Fantastic with the Vermont Smoked Maple Syrup!”
“Pickford Fillets on site!”

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 Maryland Flounder
Flavor Profile: Mild Sweet Taste
Texture Profile: Lean, Firm, Flakey
“Pickford Fillets on site!”

Picture Provided by Bill Wightman
New England Scallops
Chef’s all over New England prize the delicate, Cape sea scallop for its exceptional delicious flavor and plumpness.  The day boat scallops are a true renowned delicacy.  No where else in the world can these clean, sweet, succulent scallops be found.

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“Wild Caught”
Catfish has a consistently sweet, mild taste. It absorbs other flavors readily. The moist, dense meat is firm and has less flake than the typical whitefish.Fresh catfish meat is white to off-white, sometimes pinkish, with noticeable translucency and iridescence.

Image result for crabmeat 250 x 250Maryland Crabmeat
Maryland crab builds up fat deposits to survive cold Chesapeake winters, making its meat luscious and sweet. You can actually see the flavor in Maryland crab meat, which is marbled with yellow fat. By contrast, its Venezuelan cousin idles in warm waters year round, which is why its meat lacks comparable color and sweetness. And the Indonesian crab meat is a different species entirely, the blue swimming crab, which yields beautiful lumps of surpassing blandness.

“Yes, you can buy cheaper crab meat, but then you have to eat it!!”

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Cod Fish is sometimes referred to as the Chicken of the Sea, because of its white flaky meat and mild taste.  Atlantic cod fillets have a lean meat, with a mild flavor and large white flakes when cooked.

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Fresh Water Unagi
Unagi is prepared through the same traditional methods that have been used for thousands of years and which bring out the bold, rich flavors of the dish. Once the eel has been filleted and deboned, it is grilled over an open flame which serves to melt off the layer of fat which lies under the skin. The eel is then steamed, drained of oil, and basted in a sweet eel sauce. The final and most important step is the second grilling, allowing the eel to absorb the flavors of the sauce.  Unagi is often served on a simple bed of rice or as sashimi. Unagi sushi is called unakyu, and pairs the richness of 
Unagi with the refreshing crunch of cucumber.

Image result for crab cake dinner pics.Pickford’s Crab Cakes

Also available:
Pickford’s Homeade Smoked Salmon Spread 
Cajun Crab Dip
Vermont Smoked Maple Syrup
Smoked Louisiana Alligator Sausage
Louisiana Alligator Meat
Crawfish Tail Meat
Cajun Crawfish Boudin
Cajun Pork and Rice Boudin
Lobster Meat Knuckle and Claw
Andouille Sausage 

Oyster Knives
New England Scallops 

Texas Supreme Shrimp
Frog Legs
Smoked Salmon Lox’s
Louisiana Dat-Dip Sauce
Thank you for your patronage!

Will Pickford
Pickford’s Fresh Seafood