Greetings, I hope you enjoyed a great July 4th, and are enjoying a short work week!
Just a heads up, my delivery will be late. Please call 540-208-1881 for an ETA.
Crab season has come to a abrupt halt due to loss of underwater grass and oxygen! I may see one bushel this week, and I don’t know how long this shortage will last? But, it’s not looking good!
Coming off the Holiday weekend, the catch is very light.
If there is anything Pickford’s can pre-order for you, please call 540-208-1881 or
Light landings coming in Thursday:
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.
Argentina U-10 Cold Water Shrimp
The flavor is sweet and closely resembles the taste of lobster. The species has a thick, hard shell and the texture of the protected meat is tender and delicate. When cooking these shrimp out of the shell, be careful not to overcook. Typical cooking time is 1-2 minutes depending on cooking procedure.
Great over rice, or just eat whole!
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
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.
Marinated Sushi Baby Octopus
It has long been a standard at sushi bars of course; and you have been able to find it at Spanish, Portuguese, Greek, and even some Italian restaurants for years, in salads, stews, or with potatoes or pasta. Now, however, you see dishes like octopus terrine, octopus confit, octopus risotto, octopus with pasta, and more. Then of course there’s grilled octopus, which – since it was first popularized at Periyali about ten years ago – has become downright trendy. Sweetness of Scallop, with a nutty finish!
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.
Cod Fish is sometimes referred to as the Chicken of the Sea,
because of its white flaky meat and mild taste.
Pickford’s Crab Cakes
“Coming in Friday”
New England Scallops
Texas Supreme Shrimp
Thank you for your patronage. Hope to see you soon!
Pickford’s Fresh Seafood