Greetings, I hope your week is off to a great start.
This heat wave is really beginning to hurt the seafood market! High heat + no wind = no fish.
At the moment, Pickford’s is out of 21/25 Gulf Shrimp. The good news is they will be back in Thursday morning! In the mean time, I have plenty of 31/35 Gulf Shrimp, slightly smaller.
Soft Shell Whale and #1 Blue Crabs!
Please get your preorder in as soon as possible!
Also Pickford’s may be able to get some Fatty Blue Fin Tuna for this weekend, however, I need to sell at least 10 pounds. I will have a price tomorrow. All I know is really Fatty Blue Fin are coming in!
The EPA has put a new ban on “Opilio,” or also known as Alaskan Snow Crabs. This has really put a huge demand on the Opilio. Unfortunately, this has made a few people angry. Let me make this very clear, Pickford’s will NOT bring in any unsustainable products into my store!
If there is anything Pickford’s can pre-order for you, please call 540-208-1881 or
Light 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!”
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
Flavor Profile: Mild, Sweet flavor, moderately high fat content
Texture Profile: Moist, meaty texture
Harvest Location(s): Available in oceans worldwide
Sustainability: High population
Farmed or Wild-Caught: Wild-Caught
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
Flavor Profile: Mild Sweet Taste
Texture Profile: Lean, Firm, Flakey
High oil content which covers your palate then turns buttery with a long clean finish!
“Fantastic with the Vermont Smoked Maple Syrup!”
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.
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!!
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!
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.
Pickford’s Crab Cakes
New England Scallops
Texas Supreme Shrimp
Thank you for your patronage. Hope to see you soon!
Pickford’s Fresh Seafood