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

Pickford is really going strong now, by filleting just about all Fresh Seafood that comes in! My products must taste like they just came out off the water, and the feed back I have been receiving is I’m there!

When you purchase seafood at Pickford’s to take to the coast, I know I have done my job!

Ok, my head is about to pop, take a look at what’s coming in tomorrow!

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Malpeque Oyster
They are easy to eat with tender meats and a nice balance between ocean brininess and sweetness. Malpeque Oysters have a teardrop shaped shell with very tender meats. They are light-bodied with a crisp lettuce-like flavor, high brininess, and a clean, sweet finish.

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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!!

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Black Seabass
Flavor Profile: Lean and white with delicate flavor

 These smaller sea bass tend to run in the 2-5 pound range and are almost exclusively caught in traps set by the stone crab guys. They’d rather catch stones, but these little guys are very light and tender. Not the thick huge larger sea bass style like Chilean Sea Bass or Bluenose. These are very mild, very sweet, very light and flaky.
Texture Profile: Moderately Firm, Small Flakes
Harvest Location(s): Atlantic coastal waters from the Gulf of Maine to the Florida Keys, concentrating in areas from Cape Cod, Massachusetts to Cape Canaveral, Florida.
Sustainability: Reduced fishing mortality on immature black sea bass to increase spawning stock biomass and improved yield from fishery.
Farmed or Wild-Caught: Wild
Interesting Characteristics: Typically born as females and then change sexes once they reach 9-13 inches.
“Coveted by Chef’s all over the East Coast!”
“Pickford Fillets on site!”

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Barrel Fish
Flavor Profile: Mild flavor, White and Flakey – Taste and texture is like a combination of crab and lobster

Texture Profile: Firm

 The texture is more firm than most, so it can be almost steaky, but the flavors are clean. Light, delicate and mild fish that does well with heavy techniques like grilling and can hold up to big sauces and spice.
Harvest Location(s): North Carolina
Farmed or Wild-Caught: Wild

“Take Halibut, Chilean Seabass, and Grouper togethere, and you have Barrel Fish!”

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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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

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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!”
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 Maryland Flounder
Flavor Profile: Mild Sweet Taste

Texture Profile: Lean, Firm, Flakey
“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.

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 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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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
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
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Thank you for your patronage!

Will Pickford
Pickford’s Fresh Seafood