Greetings, I hope your week is off to a great start!

“The popularity of disaster movies expresses a collective perception of a world threatened by irresistible and unforeseen forces which nevertheless are thwarted at the last moment. Their thinly veiled symbolic meaning might be translated thus: We are innocent of wrongdoing. We are attacked by unforeseeable forces come to harm us. We are, thus, innocent even of negligence. Though those forces are insuperable, chance will come to our aid and we shall emerge victorious.”

“David Mamet”

Let us pray for Texas!

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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. All retirees looking to get out and work with the public, please come by!

Pickford’s will be taking pre orders for live #1 Blue Crabs tomorrow up to 2:00 pm. Please don’t wait until the last moment. This is Labor Day Weekend and Crab sales will be strong!!

 

If there is anything Pickford’s can pre-order for you, please call 540-208-1881 or
email will@pickfordseafood.com.

Great landings coming in Tuesday:

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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.

BEST Sriracha I have ever had!!
ONLY AVAILABLE AT PICKFORD’S

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Alaskan Halibut
Flavor Profile: Mild, Sweet Tasting

Texture Profile: Flaky, Tender, Firm.
Harvest Location(s):  Common in Gulf of Alaska.
Sustainability: Catch limits are set to ensure the long-term welfare of the halibut stock
Farmed or Wild-Caught: Wild
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King Salmon
King Salmon is full, rich and pronounced with a buttery and delicate texture and large, soft flakes.  Salmon is extremely versatile in the kitchen (hence it’s great popularity) and is delicious as fillet or steak cut 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.

Catch Region: Pacific North West, Central California to Alaska
Catch Method: Troll Caught
Flavor Profile: Rich, Buttery and Full
Texture Profile: Moderately Firm; Delicate with Large Flakes

 

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Bigeye Tuna
Firm texture, very fatty, rich flavor
Fishing technique: long line
Recommended Preparation: Bigeye tuna is one of the preferred species for the preparation for sashimi. With a high fat content, bigeye is also among the most desirable species for grilling. Its mild flavor adapts well to numerous applications.
“Coming in Fed Ex, around 2:00 pm?”

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Hawaiian Monchong
“Pomfret”
One of the most versatile fish from Hawaii, Monchong is a white meat fish with high oil content which preserves moisture and offers a unique deep buttery flavor.

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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

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Maryland Rockfish
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

 

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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!”

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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.

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
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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Smoked Herring
Great over rice, or just eat whole!
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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:
Wild Alaskan Smoked Salmon Spread
Calamari Salad
Cajun Crab Dip
Vermont Smoked Maple Syrup
Wassabi Sauce
Smoked Louisiana Alligator Sausage
Louisiana Alligator Meat
Crawfish Tail Meat
Cajun Crawfish Boudin
Portwood Acres Cheese “100% Organic,  made with raw milk” 
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
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Thank you for your patronage. Hope to see you soon!

Will Pickford
Pickford’s Fresh Seafood
540-208-1881
www.pickfordseafood.com