Greetings, I hope your having a great week.

 

Pickford’s will have #1 Blue Crabs coming in Thursday.
 Pickford’s will only be selling Blue Crabs by the dozen because of the demand!
Pickford’s will also have Soft Shell “Whale,” Crabs coming in also, and that’s it for the season!

If there is anything Pickford’s can pre-order for you, please call 540-208-1881 or
email will@pickfordseafood.com.

Fantastic landings coming in Thursday:

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Percebes Barnacles
Goose Baracles

Typically this product is found only in Portugal and Spain.  The act of harvesting these barnacles is very difficult, and often times treacherous because of how the barnacles grow: on large, slippery boulders jutting out into the ocean, exposed to the constant barrage of the ocean. This makes the availability of this product very variable as a number of factors must be weighed before they can be safely harvested.

The flavor of gooseneck barnacles is somewhere between crab and razor clam, and reminiscent of a mildly briny oyster; they are soft in texture, with a gentle resistance. 

Preparation of gooseneck barnacles is very simple. Begin by blanching them in salted water for approximately one minute. After blanching, the thick outer skin can be easily peeled away, leaving the tender and delicious meat attached to the unique looking shell. You can then quickly reheat the barnacles in a sauce of your liking. Try them with a reduction of Noble Verjus, heavy cream, fresh herbs, shallots and a touch of butter—heaven from the sea.

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Daurade
Sea Bream

Daurade, or European sea bream, are a saltwater fish with glistening silver skin, abundant in the North Atlantic as well as in the Mediterranean. Daurade’s juicy flesh and buttery taste makes it ideal for grilling and it is also featured prominently in Provencal dishes such as Bouillabaisse. The ancient Greeks considered it sacred to Aphrodite, the goddess of love.
Recommended Preparation
Grill with thyme, rosemary, olive oil and lemon
Flavor Profile
Sweet, buttery, and slightly firm

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Hamachi
A young fish, very luscious and buttery in texture, almost oily, possessing a desirable bold flavor, some say with a tangy finish.

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King Salmon
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.
www.chefs-resources.com/seafood/…/salmon…/wild-king-salmon-wild-chinook-salmo…

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Sailfish
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!!”

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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

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.

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Striped Marlin
”Nairagi”
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.

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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
Lane Snapper is exactly what you would expect from a Florida Snapper. Its Clean and Light flavor profile can seduce even the novice seafood eater. The Firmness and Flake of a Lane Snapper can rival the American Red with ease.

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Argentina U-10 Shrimp
The flavor is sweet and closely resembles the taste of lobster.  The species has 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.

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Smoked Herring
Great over rice, or just eat whole!

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Huge Alaskan Snow Crab Clusters

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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

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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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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.

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Marinated Sushi Baby Octopus
“Spanish”
It has long been a standard at sushi bars of course; and you have been able to find it at Spanish, Portuguese, Greek, and even some Italian restaurants for years, in salads, stews, or with potatoes or pasta. Now, however, you see dishes like octopus terrine, octopus confit, octopus risotto, octopus with pasta, and more. Then of course there’s grilled octopus, which – since it was first popularized at Periyali about ten years ago – has become downright trendy. Sweetness of Scallop, with a nutty finish!

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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.

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Maryland Crabmeat

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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.

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Pickford’s Crab Cakes

Also available:
Wild Alaskan Smoked Salmon Spread
Calamari Salad
Cajun Crab Dip
Vermont Smoked MaplPickled 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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Beautiful!!

Thank you for your patronage. Hope to see you soon!

Will Pickford
Pickford’s Fresh Seafood
540-208-1881
www.pickfordseafood.com