Greetings, I hope your looking forward to a beautiful weekend?!

Pickford’s is now taking preorders for Thanksginving Oysters Pint, Quart, and Gallons.

Now the bad news, shucked oysters prices will increace begining next week. I have no idea how high the price increase will be however, it will not be a large price increase.

Last year Pickford’s had problems filling orders for Christmas, now I’m worried about Thanksgiving! Please call Pickford’s at 540-208-1881 to get your preorder in.

Mother Nature at Her Best!

 

Pickford is bringing in a lot of fresh whole fish, we appreciate your patients in advance!

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Misty Point Oyster
Misty Points are raised on exclusive grounds in the pristine seaside waters of Virginia. These top-shelf oysters are perfected through intense husbandry that creates their deep cups and great taste.

Saddle Rock
“York River Oyster.”
Saddle Rock are from the Connecticut side of Long Island Sound, and of medium size, with medium brine. Think of them as a larger, saltier Bluepoint.

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.

BEST Sriracha I have ever had!!
ONLY AVAILABLE AT PICKFORD’S

 

Tautog
Flavor Profile: Sweet Flavor that is distinctive
Texture Profile: Firm
Harvest Location(s): Atlantic coast from Nova Scotia to South Carolina, with the greatest number lying along inshore waters from southern Cape Cod to the Delaware Capes.
Sustainability: Under a coast wide fishery management program
Farmed or Wild-Caught: Wild
The meat is very moist and the texture has a slight snap to it, very pleasing mouthfeel. They have very impressive teeth, tough enough to crush oysters and barnacles, hence the name.
Fantastic!
“Pickfords Fillets on site!”

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Puppy Drum
“Wild Caught!”
Flavor Profile: Mild, Sweet flavor
Texture Profile: Firm flesh, large moist flakes.
 Very abundant in the bays along the gulf coast, it’s a great sportfish and really lends itself well to big flavors. It’s my favorite (along with redfish) to serve blackened in a Louisiana type of preparation.
Harvest Location(s): Most abundant along Texas Coast.
Sustainability: Not typically fished for sport. High Population.
Farmed or Wild-Caught: Wild
“Pickford fillets on site!”

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Sheepshead
Flavor Profile: Delicate flavor that is similar to crab and lobster

Texture Profile: Small flake, firm flesh
Harvest Location(s): Texas
Sustainability: Sheepshead is under-fished which contributes to its sustainability
Farmed or Wild-Caught: Wild-caught
“Pickford Fillets on site!”

 

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Swordfish
Flavor Profile: Mild, Sweet flavor, moderately high fat content

Texture Profile: Moist, meaty texture
Harvest Location(s): Available in oceans worldwide
Sustainability: High population
Farmed or Wild-Caught: Wild-Caught

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Maryland 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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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!!”

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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.
“Coming in Saturday.”

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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:
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
540-208-1881
www.pickfordseafood.com