Greetings, I hope you had a great week.

Pickford’s still has some FAT HEAVY BLUE CRABS that need a home!

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

Fantastic landings coming in Saturday:

 

 

Image result for tuna steak 250 x 250

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.

Image result for lane snapper fillets 250 x 250

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

Image result for flounder fillet 250 x 250

Maine Flounder
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

Image result for large head on Pink Shrimp 250 x 250

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.

Image result for smoked herring 250 x 250

Smoked Herring
Great over rice, or just eat whole!

Image result for rockfish fillet 250 x 250

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 sushi spainish octopus 250 x 250

Marinated Sushi Baby Octopus
“Spanish”
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!

Image result for pan seared salmon fillet 300 x 300

Scottish Salmon
High oil content which covers your palate then turns buttery with a long clean finish!
Fantastic with the Vermont Smoked Maple Syrup!” 

Image result for pan seared new england scallops

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 250

Maryland Crabmeat

Image result for broiled cod fish
Cod
Cod Fish is sometimes referred to as the Chicken of the Sea,
because of its white flaky meat and mild taste.

Image result for crab cake dinner pics.
Pickford’s Crab Cakes

Also available:
Calamari Salad
Cajun Crab Dip
Vermont Smoked MaplPickled 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
Image result for american flag by the sea
Beautiful!!

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

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