Greetings, I hope you had a great Thanksgiving! I’m sure you’re not thinking about seafood at the moment, and I don’t blame you!!

Pickford’s will be open Friday, November 24th, from 11:00-5:00pm, Black Friday!

Pickford’s is bringing in Alaskan Alderwood Smoked Salmon for holiday parties, or just a snack, especially Christmas! I must have preorders on this product, because if I run low on product, I will have time to order more! 

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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Lobster Meat Knuckle and Claw
Maine knuckle, claw and tail lobster meat is handpicked, pre-cooked, flash frozen and vacuum sealed to ensure you get the freshest flavor imaginable. Perfect for lobster rolls, lobster stew, lobster mac & cheese and more!

 

 

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Big Eye Tuna
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.

 

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Striped Bass
Rock Fish
Lean with a mild, sweet flavor with a nutty accent
Texture Profile: Medium Flake with Medium Firm Texture
Harvest Location(s): Atlantic
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!”
“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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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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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 homemade 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
540-208-1881
www.pickfordseafood.com

er. Please call 540-208-1881 or email me at will@pickfordseafood.com. If I don’t answer please leave a message and email so I can contact you back.

 

 

 

Oysters in the Pint and Quart

Image result for huge snow crab clusters 300 x 300

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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Cobia
Flavor Profile: Sweet, Rich flavor. Similar oil content to Coho Salmon.

Texture Profile: Moist and Firm with a nice flake

If I was given a fishing pole and told I could only catch one fish for dinner, I’d choose a pompano or a cobia, hands down. Cobia is commonly called ling in Texas (not to be confused with lingcod, altogether different fish) and sometimes lemonfish in Louisiana. Cobia migrate along the beaches from the Gulf, all the way up the East Coast, but typically come from Florida, Texas, or Louisiana. The meat is slightly firm, but the flake is light and the flavor is one of the best in the sea, bar none. Plenty of fat content, especially in the larger fish ( and it is perfect for the grill.

Sustainability: Sourced from fisheries that abide by
legal limits of fishing Cobia.

Farmed or Wild-Caught: Wild
“Pickford Fillets on site!”

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White Sea Perch
White, lean, and flaky, flavor profile like blacksea bass, or branzino.
“Pickford Fillets on site!”

Image result for big eye tuna 300 x 300

Big Eye Tuna
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.

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Lane Snapper
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

Image result for striped bass fish 300 x 300

Striped Bass
Lean with a mild, sweet flavor with a nutty accent

Texture Profile: Medium Flake with Medium Firm Texture

Harvest Location(s): Atlantic

Sustainability: Ample population, By-catch, Hook and Line

Farmed or Wild-Caught: Wild

 

Image result for salmon steak 250 x 250

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.

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!!”

Image result for cod loin 250 x 250

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.
Coming in Saturday

Image result for unagi 250 x 250
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 homemade 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
540-208-1881
www.pickfordseafood.com