Greetings, I hope you’re having a great week.
Today’s Solar Eclipse was pretty amazing, almost eerie! Last seen was in 1918!
I will be bringing in a Tuna that will melt in your mouth. It will come in a special high tech vacuumed sealed package. Much like a great wine, you may want to let this Tuna set in your refrigerator for about 15 minutes to allow the full flavor of this Tuna come out! Absolutely amazing process.
Also, please keep in mind that Pickford’s is looking for a part-time to possible full-time position. Please come by anytime between 1:00-3:00 pm. and fill out an application.
If there is anything Pickford’s can pre-order for you, please call 540-208-1881 or
Great landings coming in Tuesday:
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.
BEST Sriracha I have ever had!!
ONLY AVAILABLE AT PICKFORD’S
Also known as Chinook salmon, Kings represent less than 0.5% of the world’s total salmon population* – but are the largest of all salmon and the fattiest, boasting the highest levels of Omega-3 fatty acids. They are further distinguished by have the largest scales, but their flesh is considered softer and more delicate than other salmons such as the Atlantic and Coho. The flavor and texture of King Salmon is full, rich and pronounced with a buttery, almost silky texture and large, soft flakes.
Salmon is extremely versatile in the kitchen (hence it’s great popularity) and is delicious cut into fillet or steak cuts when pan fried, steamed, grilled skin on, poached and braised. Fresh salmon is also served sashimi style, and is of course wonderful when cold or hot smoked.
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
Nairagi is frequently used in raw
fish preparations as poke, sashimi or
is cooked in the same
manner as tuna . The
flesh of all marlin species is ideal for
grilling, but the more tender nairagi
can also be used in cold seafood
dishes and salads.
“The finest eating of ALL Marlin Species”
Yellowfin Tuna has a medium-mild flavor with very firm texture. The flesh is deep red while raw, is often used for sashimi, and is best not cooked well-done as it looses flavor and becomes like cardboard.
Lane Red Snapper
Flavor Profile: Mild flavor with subtle sweet undertones
Texture Profile: Lean, Delicate texture with fine white meat
Harvest Location(s): Tropical and subtropical reefs in the Western Atlantic and Caribbean Sea.
Sustainability: Managed by reef fish management plans by several federal and state organizations; typical management measures include minimum size limits, gear restrictions, and marine protected areas
Farmed or Wild-Caught: Wild
Flavor Profile: Lean with a mild, sweet flavor with a nutty accent
Texture Profile: Medium Flake with Medium Firm Texture
Harvest Location(s): Most coming from the Bay
Sustainability: Ample population, By-catch, Hook and Line
Farmed or Wild-Caught: Wild
High oil content which covers your palate then turns buttery with a long clean finish!
“Fantastic with the Vermont Smoked Maple Syrup!”
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.
“Coming in Thursday”
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!!”
Cod Fish is sometimes referred to as the Chicken of the Sea, because of it’s white flaky meat and mild taste.
Great over rice, or just eat whole!
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.
Pickford’s Crab Cakes
New England Scallops
Texas Supreme Shrimp
Thank you for your patronage. Hope to see you soon!
Pickford’s Fresh Seafood