Greetings, I hope your week is off to a great start.
Lou Boyle, Owner of “The Finest Edge” will be back at my store Wednesday, June 28th, to sharpen knives, scissors, lawn mower blades…ext! Mr Boyle will be working on site all day until the job is finished!! I will have pricing available for you to look over when you come in.
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!
Please get your preorders in by 2:00 Wednesday afternoon.
If there is anything Pickford’s can pre-order for you, please call 540-208-1881 or
Fantastic landings coming in Tuesday, and much more to come Thursday:
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.
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!!”
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.
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.
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
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.
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.
Great over rice, or just eat whole!
Huge Alaskan Snow Crab Clusters
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
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
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.
Marinated Sushi Baby Octopus
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!
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.
Cod Fish is sometimes referred to as the Chicken of the Sea,
because of its white flaky meat and mild taste.
Pickford’s Crab Cakes
New England Scallops
Texas Supreme Shrimp
Thank you for your patronage. Hope to see you soon!
Pickford’s Fresh Seafood