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

Let me start with one quote from a great man! “Like an unchecked cancer, hate corrodes the personality and eat’s away it’s vital unity. Hate destroys a man’s sence of values and his objectivity. It causes him to describe the beautiful as ugly and the ugly as beautiful, and to confuse the true with the false and the false with the true.”

“Martin Luther King, JR., Christmas sermon delivered at Dexter Avenue Baptist Church in Montgomery, Alabama , 1957.”

Pickford’s firmly believes that if a business begins making changes, the quality may change. If this happens, the business will lose customers! Pickford’s will NEVER stop steaming live, fresh #1 Blue Crabs on site!!

Pickford’s is looking for a part-time to possible full-time employee. Please come by anytime between 1:00-3:00 pm. and fill out an application.

Pickford’s will have Soft Shell “Whale Crabs,” coming in Thursday.

Due to lack of resources, Pickford’s will not be able to offer the peel & devain service for your shrimp purchase, sorry for the temporary inconvenience!

10 up Snow Crab Clusters are back in at Pickford’s!!

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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.

Good landings coming in Tuesday:

 

Best Sriracha I think I have ever had!

 

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Yellowfin Tuna
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.

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John Dory
Flavor Profile: Mild, Sweet, Low Oil
Texture Profile: Firm, Moist, Fine Flakes
Harvest Location(s): New Zealand
Sustainability: By-Catch Fish
Farmed or Wild-Caught: Wild 

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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

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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

Image result for salmon steak 250 x 250Scottish Salmon
Fantastic with the Vermont Smoked Maple Syrup!”
High oil content which covers your palate then turns buttery with a long clean finish!

 

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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
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 Alligator Sausage
Alligator sausage is made from lean tail meat and mixed with pork and spices to give it a rather unique taste.  Serve it any way you would a smoke sausage and with its great taste, it will complement any meal.

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Andouille Sausage
Louisiana’s finest and most popular sausage used in Cajun and Creole cooking.  Andouille is made the authentic way, in which lean cured ham is chopped, highly seasoned, then hard smoked in an all natural hickory wood burning smokehouse.  Andouille is used in gumbo, jambalaya, red beans and other dishes.

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Smoked Trout
The product of over 30 years of smoking seafood in the woods of Maine; delicate in texture, its subtle smokey flavor imparted from four different hardwoods and fruitewoods. 

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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 Pickled Ginger
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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Beautiful!!

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

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