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

Today, I was asked why my Flounder tasted better than any Flounder found in the area, my reply was because I fillet just about all the fish that comes in my door moreover, I demand that my products are brought in within 24 hours! NO Big Box Store can do this! Pickford’s is the Best Seafood Market in the Valley, and I’m very proud of bringing you the best!

Please post pictures, or give Pickford’s a review on my Facebook page, or “YELP.”

Coming in fresh tomorrow:


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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!!

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Barrel Fish
Flavor Profile: Mild flavor, White and Flakey – Taste and texture is like a combination of crab and lobster

Texture Profile: Firm

 The texture is more firm than most, so it can be almost steaky, but the flavors are clean. Light, delicate and mild fish that does well with heavy techniques like grilling and can hold up to big sauces and spice.
Harvest Location(s): North Carolina
Farmed or Wild-Caught: Wild

“Take Halibut, Chilean Seabass, and Grouper togethere, and you have Barrel Fish!”

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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 of site”

Picture provided by Will Pickford
Hawaiian Bigeye Tuna
Firm texture, very fatty, rich flavor

Fishing technique: long line
Recommended Preparation: 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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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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Jumbo 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!!”
Coming in Saturday

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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.

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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:
Calamari Salad
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
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!

Will Pickford
Pickford’s Fresh Seafood