Blue Crab Shortage!!

posted in // Uncategorized
author// will-pickford
07-05-170

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
email will@pickfordseafood.com.

Light landings coming in Thursday:

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Yellowfin Tuna
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.

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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.

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Smoked Herring
Great over rice, or just eat whole!

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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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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.

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Marinated Sushi Baby Octopus
“Spanish”
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!

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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.

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Maryland Crabmeat

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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.

Image result for crab cake dinner pics. Pickford’s Crab Cakes
“Coming in Friday”

 
Also available:
Wild Alaskan Smoked Salmon Spread
Calamari Salad
Cajun Crab Dip
Vermont Smoked MaplPickled Ginger
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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Beautiful!!

Thank you for your patronage. Hope to see you soon!

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