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

Rain and warm weather is effecting the catch for the first part of the week. However, I was able to find some great fish!

This is last week Pickford’s will be taking  pre-orders for Thanksgiving Oysters
by the Pint, Quart, and Gallons.
Cut off for all oysters will be Friday, November 17th, at 10:00 am.
Please call, 540-208-1881, email or visit, to get your preorder in.

 Pickford’s will be open Friday, November 24th, from 10:30-6:00


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Misty Point Oyster
Misty Points are raised on exclusive grounds in the pristine seaside waters of Virginia. These top-shelf oysters are perfected through intense husbandry that creates their deep cups and great taste.

Saddle Rock
“York River Oyster.”
Saddle Rock are from the Connecticut side of Long Island Sound, and of medium size, with medium brine. Think of them as a larger, saltier Bluepoint.

Oysters in the Pint and Quart

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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.

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Big Eye Tuna
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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Lane Snapper
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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Striped Bass
Lean with a mild, sweet flavor with a nutty accent

Texture Profile: Medium Flake with Medium Firm Texture

Harvest Location(s): Atlantic

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:
Pickford’s Homeade Smoked Salmon Spread 
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
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
Thank you for your patronage!

Will Pickford
Pickford’s Fresh Seafood