Greetings, I hope your week is off to a great start!

Well, Hurricane “IRMA,” has unleashed her wrath on Florida and now heading toward Georgia. In my video I posted last night I made it very clear that Pickford’s will not be bringing in any Blue Crabs until the weather warms back up and the high winds die down. It’s not the rain that effects crabbing, it’s the wind! Pickford’s will only bring in quality crabs. If you must have Blue Crabs, I’m sure a big box store would love to take your money, but not Pickford’s!

Pickford’s has been able to bring in some of your favorite products again, but fishing is still light! 

Please come by and pick up Pickford’s Punch Cards. Buy up to 10 pounds of Shrimp, and get the 11th pound FREE!

The Second Punch Card is for Salmon and Tuna. Buy up 10 pounds of Tuna or Salmon, and get the 11th pound FREE!

“Coming together is a beginning, staying together is progress, and working together is success.”  

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

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Oysters are in!!

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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

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King Salmon
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.
Flavor Profile: Rich, Buttery and Full
Texture Profile: Moderately Firm; Delicate with Large Flakes


“Pickford fillets on site!”

“Should be in Tuesday, but do to high back up packages that were meant for Florida, the King may come in Wednesday?”

 

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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Hamachi
Flavor Profile: Rich, Sweet Flavor

Texture Profile: Dense, Meaty, Fatty and Moist
Harvest Location(s): Baja Mexico to Monterey Bay
Sustainability: Hand line and hook & line caught
Farmed or Wild-Caught: Wild

Yellow tailed jack are also often called Hamachi, especially when done as a raw preparation like in sushi, crudo or ceviche. When raw the texture is high in fat, so very velvety, great as a crudo with a citrus vinaigrette. Cooked, it’s slightly firm in texture and richly flavored. It’s not a beginner’s fish, since it’s somewhat heavier on texture and flavor, but it’s an outstanding fish for seafood lovers.

“Hamachi comes in Flash Frozen do to quick oxidation!”

Picture provided by Will Pickford
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


“This has become a hit at Pickford’s!!”

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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!”

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.

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Maryland Flounder
Flavor Profile: Mild Sweet Taste

Texture Profile: Lean, Firm, Flakey

“Pickford fillets on site!”

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.

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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 Syrup
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
540-208-1881
www.pickfordseafood.com