Greetings, I hope your week is off to a great start.
Someone made a comment, that Pickford brings in frozen fish. I ask this person or persons to please come by. Please bring a camera too!!
If you think it’s hot here, imagine being out on the boats professionally fishing! No cover from the heat! It must be miserable!
This heat wave has impacted crabbing, and now fishing. Unfortunately, this heat will affect the catch, and overall inflate pricing!
Pickford’s is working as hard as possible to keep pricing low!
Ok, NO more bad news! Tomorrow has some great products coming back in from Hawaii, Alaska, the Caribbean, and the East coast from Florida to Maine!
Please bring your cutlery by Wednesday, July 12. Lou Boyle, Owner of “The Finest Edge, LLC ,”will be at Pickford’s. Mr. Boyle has done an excellent job maintaining my cutlery!!
If there is anything Pickford’s can pre-order for you, please call 540-208-1881 or
Fantastic landings coming in Tuesday:
Their flaky, sweet meat is rich and often compared to the flavor of its Pacific cousin, the Dungeness. Larger crabs are selected especially to be sold as “cocktail” claws, which is the entire arm and claw attached, about 6 to 8 pieces to the pound. They are steamed and frozen immediately to trap its sweet, ocean flavor – and are ready to be eaten and enjoyed once thawed. Serve them with some tangy seafood cocktail sauce, aioli, hot sauce, or even some drawn butter like you would lobster. Once you crack open the Jonah crab, prepared to be hooked!
“Try the Jonah Claw with my New Sriracha Sauce, or Dat Dip!”
King (Chinook) Salmon is a succulent full-flavored high fat content fish which has large, soft-textured flakes, and the flesh can range from almost white to pink to deep red. … Compared to Sockeye, Chinook has a higher fat content and therefore a more luxurious texture,
and its flavor is a little less “wild” or robust.
Hawaiian Sailfish has a mildly pronounced flavor with a very firm, almost steak-like texture. The flesh color ranges from white to pink depending upon diet, although it varies somewhat from fish to fish. Flesh with a high fat content has a natural sheen. Sailfish are highly prized in Japan for sashimi.
“One of Pickford’s favorites!!”
Flavor Profile: Rich, Creamy Taste. Cross between Tuna and Swordfish.
Texture Profile: Firm, Fatty texture
Harvest Location(s): U.S. from Hawaii, California, and surrounding high seas
Sustainability: By-catch by longliners fishing for tuna.
Farmed or Wild-Caught: Wild Caught
Opah holds up well on the grill and also works very well in tartar, crudo or ceviche. The meat is typically very thick and steaky, but moist. Think ahi tuna, but lighter with a touch more fat.
Nairagi flesh varies in color from light pink to orange-red. Orange red flesh is especially desired by the sashimi market. it has a firm texture and a distinctive flavor which is similar to but more pronounced than the flavor of swordfish. Nairagi is considered the finest of the species due to its tender flesh.
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.
Lane Red Snapper
Flavor Profile: Mild flavor with subtle sweet undertones
Texture Profile: Lean, Delicate texture with fine white meat
Harvest Location(s): Tropical and subtropical reefs in the Western Atlantic and Caribbean Sea.
Sustainability: Managed by reef fish management plans by several federal and state organizations; typical management measures include minimum size limits, gear restrictions, and marine protected areas
Farmed or Wild-Caught: Wild
Argentina U-10 Shrimp
The flavor is sweet and closely resembles the taste of lobster. The species have 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.
High oil content which covers your palate then turns buttery with a long clean finish!
“Fantastic with the Vermont Smoked Maple Syrup!”
Flavor Profile: Mild Sweet Taste
Texture Profile: Lean, Firm, Flakey
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.
Pickford’s Crab Cakes
New England Scallops
Texas Supreme Shrimp
Thank you for your patronage. Hope to see you soon!
Pickford’s Fresh Seafood