Pray for the victims in Las Vegas shooting!


“Violence does, in truth, recoil upon the violent, and the schemer falls into
the pit which he digs for another.”

Arthur Conan Doyle, The Adventures of Sherlock Holmes

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Lost for words

Harbor Point
This oyster is hand harvested from Northumberland Strait and is small to medium in size with a tan/greenish color shell. They have a firm, crisp salty meat with a sweet finish.

Seaside Salts
This oyster is aqua cultured in Chincoteague, VA. The truest taste of the ocean! It has bold sea-side brininess with a sweet, clean finish.

White Stone
White Stone oysters are raised in Virginia, where the Chesapeake Bay meets the mouth of the Rappahannock River, and where food density is highest and the water is the purest.  These oysters have a deep cup and plump meats.

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

Texture Profile: Firm
I like to sell this one as an environmentally conscious fish because it’s considered a bycatch by most fishermen. The texture is more firm than most, so it can be almost steaky, but the flavors are clean. Light, delicate and mild Really does well with heavy techniques like grilling and can hold up to big sauces and spice.
Harvest Location(s): Atlantic coast of North America
Farmed or Wild-Caught: Wild
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Alaskan Halibut
Flavor Profile: Mild, Sweet Tasting
Texture Profile: Flaky, Tender, Firm.
Harvest Location(s): Pacific halibut are found in coastal waters from Santa Barbara, CA to Nome, Alaska. Common in Gulf of Alaska.
Sustainability: Catch limits are set to ensure the long-term welfare of the halibut stock
Farmed or Wild-Caught: Wild

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!!”

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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
When the fish is fresh, the fish has a pinkish to tan color. Whichever color the fish is when fresh, it will have a white color when cooked.The flounder is lean and flaky. The taste is mild sweet with a texture that is firm.
“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

Will Pickford
Pickford’s Fresh Seafood