Greetings, I hope you enjoyed a beautiful hot week, and are ready for Father’s Day!

 If you have time, come by and say hello to my new customer service representative Vince Shaffer!

Vince has spent many years in sales, and has been a long time customer at Pickford’s. Vince will bring new ideas to help me continue bringing you the freshest seafood in the Valley!!

My Father’s Day suprise is more BEAUTIFUL BLUE FIN TUNA!!! I had to be sure that a Blue Fin was caught before I spread the news. 

This would be a great Father Day’s Gift!! I only have 15 pounds coming in, so please get your preorder in as soon as possable. I am so pleased to bring in a product that has never been seen in the Valley!!

Blue Fin is the BEST tuna in the world, and the most sought after! I am extremely happy to bring this in for you!!

Lou Boyle, Owner of “The Finest Edge” will be back at my store Wednesday, June 28th, to sharpen knives, scissors, lawn mower blades…ext! Mr. Boyle sharpened my knives 2 weeks ago, and there still deadly sharp. Please drop off everything you need sharpened Tuesday and Wednesday morning, no later than 10:30am. Mr Boyle will be working on site all day till the job is finished!! I will have pricing available for you to look over when you come in. If you think I’m picky about my seafood, x 2 on my cutlery. Mr. Boyle came by Wednesday and sharpened customers knives, they were all extremely pleased. He also sharpened my lawn mower blade. That blade cut my lawn like butter! Please bring in anything you need sharpened!

Pickford’s still has 1 bushel of Blue Crabs available! Get em!

 If there is anything Pickford’s can pre-order for you, please call 540-208-1881 or

Fantastic landings coming in Friday:

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Blue Fin Tuna
Bluefin Tuna Flavor Profile. Bluefin Tuna has the darkest and fattiest flesh of all tuna. It has a distinctive medium-full flavor and firm, “meaty” texture with large flakes. It is best served as sushi or cooked rare to medium-rare.

Argentina U-10 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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 Huge Alaskan Snow Crab Clusters
”On Sale Through Saturday”

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Red Grouper
Flavor Profile: Distinctive, yet mild. Like a cross between Bass and Halibut.

Texture Profile: Lean, moist, firm with large flakes
Harvest Location(s): Mid-Atlantic States down through the Gulf of Mexico and
both coasts of South America.

Sustainability: Fisheries are managed to prevent overfishing and rebuild overfished populations.
Farmed or Wild-Caught: Wild

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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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Stripped Marlin
Texture: Firm
Flavor: Mild
Suggested Preparations: Raw (sashimi, sushi, poke, ceviche), Broiled, Grilled, Sautéed, Smoked, Tempura
Nairagi is frequently used in raw fish. Ideal for grilling. It can also be used in cold seafood dishes and salads. Also popular for gourmet smoked fish products.
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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
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!
“Coming Wednesday”

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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.
“Except at Pickford’s!!”

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Cod Fish is sometimes referred to as the Chicken of the Sea,

because of its white flaky meat and mild taste.

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Pickford’s Crab Cakes

Also available:
Wild Alaskan Smoked Salmon Spread
Calamari Salad
Cajun Crab Dip
Vermont Smoked Maple Syrup
Pickled 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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Thank you for your patronage. Hope to see you soon!

Will Pickford
Pickford’s Fresh Seafood