Greetings, I hope you are enjoying a beautiful week.

Pickford’s has found something extremly odd, but great tasting. “Scorpion Fish!”

I will also be sampling Belgian Siberian Caviar!

Lou Boyle, Owner of “The Finest Edge” will be back at my store Wednesday, June 28th, to sharpen knives, scissors, lawn mower blades…ext!  Mr Boyle will be working on site all day until the job is finished!! I will have pricing available for you to look over when you come in. 

Pickford’s will have #1 Blue Crabs coming in Thursday. 

 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 Thursday:

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Scorpion Fish
Scorpionfish are coveted by most Europeans as a precious, even essential, ingredient to traditional bouillabaisse. It is for this dish that they are generally most sought. They are also commonly whole roasted (a solution to dealing with their many bones) in aromatics, or as the main ingredient in stews.  Their flakey flesh cooks white, is firm, and has a mild and somewhat unique flavor that
some compare to cooked lobster meat.

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Opah
Flavor Profile: Rich, Creamy Taste. Cross between Tuna and Swordfish.

Texture Profile: Firm, Fatty texture
Harvest Location(s): U.S. from Hawaii, California, and surrounding high seas
Sustainability: By-catch by longliners fishing for tuna. 
Farmed or Wild-Caught: Wild Caught

Opah holds up well on the grill and also works very well in tartar, crudo or ceviche. The meat is typically very thick and steaky, but moist. Think ahi tuna, but lighter with a touch more fat.

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Striped Marlin
”Nairagi”
Nairagi flesh varies in color from light pink to orange red. Orange red flesh is especially desired by the sashimi market. it has a firm texture and a distinctive flavor which is similar to but more pronounced than the flavor of swordfish. Nairagi is considered the finest of the species due to its tender flesh.

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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.

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Maine Flounder
Flavor Profile: Mild Sweet Taste

Texture Profile: Lean, Firm, Flakey
 They lie on the bottom, bury in and wait for shrimp and baitfish to come buy then ambush. They feed mostly on shrimp, crabs and small baitfish, so their flavor is extremely mild and the texture is very light, almost to a fault. Flounder are NOT bottom feeders!
Harvest Location(s): Western Atlantic, European waters, Northwestern Pacific
Farmed or Wild-Caught: wild

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Sablefish
Unusually rich and smooth, sablefish, also known as black cod, pairs perfectly with a miso marinade. Also known as butterfish, because they taste like butter, sablefish is rich, buttery and velvety, and makes for an elegant meal, loaded with Omega-3s.

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Smoked Herring
Great over rice, or just eat whole!

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 Huge Alaskan Snow Crab Clusters

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Red Grouper
Flavor Profile: Distinctive, yet mild. Like a cross between Bass and Halibut.

Texture Profile: Lean, moist, firm with large flakes
Harvest Location(s): Mid-Atlantic States down through the Gulf of Mexico and
both coasts of South America.

Sustainability: Fisheries are managed to prevent overfishing and rebuild overfished populations.
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
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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.

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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!
“Coming Wednesday”

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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!”

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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.
“Except at Pickford’s!!”

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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.

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Pickford’s Crab Cakes

 
Also available:
Wild Alaskan Smoked Salmon Spread
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
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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