Greetings, I hope your having a great week.

Fishing is still really bad! I’m doing my best to keep the shelves stocked, however please be patient!

Soft Shell Whale and #1 Blue Crabs!
Please get your preorder in as soon as possible!

Sorry no Bluefin Tuna this week. I had very few preorders. Once the heat wave breaks I will try again!

The EPA has put a new ban on “Opilio,” or also known as Alaskan Snow Crabs. This has really put a huge demand on the Opilio. Unfortunately, this has made a few people angry. Let me make this very clear, Pickford’s will NOT bring in any unsustainable products into my store!

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

Light landings coming in Thursday:

Image result for prepared jonah claws 250 x 250

Jonah Claws
Their flaky, sweet meat is rich and often compared to the flavor of its Pacific cousin, the Dungeness. Larger crabs are selected especially to be sold as “cocktail” claws, which is the entire arm and claw attached, about 6 to 8 pieces to the pound. They are steamed and frozen immediately to trap its sweet, ocean flavor – and are ready to be eaten and enjoyed once thawed. Serve them with some tangy seafood cocktail sauce, aioli, hot sauce, or even some drawn butter like you would lobster. Once you crack open the Jonah crab, prepared to be hooked!
“Try the Jonah Claw with my New Sriracha Sauce, or Dat Dip!”

 

 

 

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 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 baked flounder 250 x 250

Flounder
Flavor Profile: Mild Sweet Taste
Texture Profile: Lean, Firm, Flake

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!”

Image result for new england sea scallops 250 x 250

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!!

Image result for cod loin 250 x 250

Cod
Cod Fish is sometimes referred to as the Chicken of the Sea, because of it’s 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 smoked herring 250 x 250

Smoked Herring
Great over rice, or just eat whole!
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:
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
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