Greetings, a chilly weekend is on its way!


Oyster stew with MT. Crawford’s heavy cream, real sweet heavy cream with the BEST Oysters in the Valley!! Please don’t make oyster stew with chalk cream from a big box store,  make your stew rich with MT. Crawford’s heavy cream and unsalted butter!

As a Chef, I can say, “You Cannot Make Great Wine From Bad Grapes!”

Pickford’s has found a very unique oyster, called “Pemaquid.”

Pemaquid Oyster
With its hard brown and white shell, the Pemaquid Oyster has a firm texture and deliciously light and lemony flavor. Those new to the joys of oysters will appreciate its clean taste and refreshing liquor.
“This is a must try!”

Blue Point Oysters
Named after the town of Blue Point, Long Island, these are probably the oysters you will most commonly find on the East Coast side of your raw bar. These medium-sized oysters are mild, pleasantly salty and very meaty. Blue points are great beginner oysters, as they won’t overwhelm you.


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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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Swordfish is fulled flavored, with a slightly sweet taste. The firm and meaty texture allows the fish to be particularly rich and juicy.

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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
“Pickford Fillets on site!”


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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!”

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Flavor Profile: Mild Sweet Taste

Texture Profile: Lean, Firm, Flakey

 It’s born upright, but falls to one side, then the eye on the bottom migrates around to the top. They lie on the bottom, bury in and wait for shrimp and baitfish to come by then ambush. They feed mostly on shrimp, crabs and small baitfish, so their flavor is extremely mild and the texture is very light, almost to a fault. Flounder are not bottom feeders!

Harvest Location(s): Western Atlantic, European waters, Northwestern Pacific
Sustainability: Aquaponic Fisheries

Farmed or Wild-Caught: Wild
“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 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.


Image result for crab cake dinner pics.Pickford’s Crab Cakes

Also available:
Pickford’s homemade Smoked Salmon Spread “Coming Thursday”
Maine Lobster Tails
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
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Thank you for your patronage!

Will Pickford
Pickford’s Fresh Seafood