Greetings, I hope your having a great week.

It appears for the moment the heat wave has passed? It’s still warm, but not human combustion hot!

Also, with the breeze and the temperature drop, fishing is going strong again!

 #1 Blue Crabs!
Please get your preorder in as soon as possible!

Please check out my video on how to prepare Deviled Crabs, with a lemon kale salad! Olde but still great!


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

Great landings coming in Tuesday:

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Jonah Claws
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!”

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Alaskan Halibut
Flavor Profile: Mild, Sweet Tasting

Texture Profile: Flaky, Tender, Firm.
Harvest Location(s): Pacific halibut are found in coastal waters from Santa Barbara, CA to Nome, Alaska. Common in Gulf of Alaska.
Sustainability: Catch limits are set to ensure the long-term welfare of the halibut stock
Farmed or Wild-Caught: Wild

“You can do anything with Halibut!”

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King Salmon
Wild King Salmons found in Alaska and the Pacific Northwest.  Also known as Chinook salmon, Kings represent less than 0.5% of the world’s total salmon population* – but are the largest of all salmon and the fattiest, boasting the highest levels of Omega-3 fatty acids. They are further distinguished by have the largest scales, but their flesh is considered softer and more delicate than other salmons such as the Atlantic and Coho. The flavor and texture of King Salmon is full, rich and pronounced with a buttery, almost silky texture and large, soft flakes.

Salmon is extremely versatile in the kitchen (hence it’s great popularity) and is delicious cut into fillet or steak cuts when pan fried, steamed, grilled skin on, poached and braised. Fresh salmon is also served sashimi style, and is of course wonderful when cold or hot smoked.

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Flavor Profile: Mild flavor with white, flaky flesh, with varying amount of body fat.

 This is one of the few fish labeled a “Superfood”. It’s a prehistoric fish found in the fresh water of Australia and New Zealand. Some is farm-raised, most is wild, but both are highly nutritious and highly sustainable. Pickford’s will never buy these from third world countries with a bad reputation for aquaculture. The meat is somewhat firm, but very flaky and mild. The texture and flavor lend to almost any kind of cooking from grilling to broiling, so the chef has open opportunity for creativity. Very healthy with lots of Omega 3s and very easy to like for the beginner.
Texture Profile: Flaky

“Put all your favorite white fish toghthere, and you have Barramundi!”

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Hawaiian Opah
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

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Hawaiian Swordfish
Premium swordfish tends to have a high oil content, a rich flavor and has a texture that is as close to that of premium cuts of beef as any fish available in the market.

Blue marlin (kajiki) and striped marlin (nairagi) are sometimes incorrectly retailed in Hawaii supermarkets under the name “Hawaiian swordfish.” There is only one true swordfish species and no other fish like it in terms of taste and texture. This is why swordfish is considered the premium grilling fish in America.

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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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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

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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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Flavor Profile: Mild Sweet Taste
Texture Profile: Lean, Firm, Flake

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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.

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 Fish is sometimes referred to as the Chicken of the Sea, because of it’s white flaky meat and mild taste.  Atlantic cod fillets have a lean meat, with a mild flavor and large white flakes when cooked.

“Atlantic Cod has been taken off the unsustainable list!!”

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Smoked Herring
Great over rice, or just eat whole!
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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:
Wild Alaskan Smoked Salmon Spread
Calamari Salad
Cajun Crab Dip
Vermont Smoked Maple 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