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

Big Eye Tuna is BACK!!
Pickford’s will bring in #1 Blue Crabs this week pre-order only. It’s time to move into oyster season!
Rockfish season is also coming to a close. We may see some large Rockfish, but not the small which I prefer!

 

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

 

Please come by Pickford’s Fresh Seafood and sample these wonderful oysters!

Misty Point
Misty Points are remarkably salty. These salty seasides are among the finest,
consistently fat with a classic deep cup.

Blue Point
Connecticut Blue Point oysters are a product of the Northwestern Long Island Sound. … consistent in size, shape, cup definition, cleanliness, flavor and texture.

Malpeque
“P.E.I”
Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable.  Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness, they make great accompaniments to a pint of lager.

Image result for huge snow crab clusters 300 x 300

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

Image result for baked halibut steaks 250 x 250
Halibut
Halibut is loved around the globe by seafood connoisseurs. Its mild flavor and wonderful, flaky texture make Halibut possibly the most popular dinner entrée in the world.Halibut fillet is great baked or broiled.

Very Simple Recipe!

  • Baking: Preheat oven to 350 degrees F.  Portion and arrange halibut steaks or fillets on a buttered baking dish; baste the fish halfway through the cook time.

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.

 

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!!”

 

 

Image result for salmon steak 250 x 250

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!”

Swordfish
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

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 fresh flounder fillet 250 x 250

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!!”

Image result for cod loin 250 x 250

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.

 

Image result for unagi 250 x 250
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
Wassabi Sauce
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
Image result for united states flag 300 x 300

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

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