Welcome to Pickford's!

Well, we made it through another "Parents Weekend" at JMU! Next is Homecoming!

This Morning I was shocked to hear that the price of Dry Pack Scallops jumped up $7.00 dollars! I wish I had an explanation however, I know I'm being told a story. I will hold my price on Scallops this week, but afterwards I will no longer purchase scallops till the market crashes! I would never try to sell a product that I personally wouldn't purchase myself!

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Oysters, pint, quart and in shell

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Coming in Fresh Tuesday..

JUMBO SNOW CRAB CLUSTERS

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FRESH TAUTOG IS BACK (Even though tautog are bottom fish, they’re opportunistic daytime sight feeders, with an appetite for mussels and crustaceans (shrimp, lobster, crab, clams, scallops, and isopods. Although most people consider tautog an ‘ugly’ fish, they’re sweet in flavor, yielding firm, mild, and white fillets. Tog do not have a distinct ‘fishy’ odor and are not oily in comparison to sardines, mackerel, and pelagic fish. They’re considered good eating, with some people referring to tog as the ‘poor man’s lobster’ of the sea, and drawing similar taste comparisons to red snapper.) Delicious!

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FRESH BIGEYE TUNA IS BACK ( Bigeye Tuna are prized for sashimi. They have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor than Yellowfin. Like other tuna, the texture is firm and “meaty” with large flakes. It is best served as sushi or cooked rare to medium-rare. Over-cooked tuna is “dog food”…tough and tasteless like eating cardboard.)

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FRESH HALIBUT (Halibut ranks among the best fish for people who think they don’t like fish.  The least fishy fish are mild white fish (including cod, flounder, Alaskan halibut) that taste slightly sweet have almost no Umami flavor. Umami is the savory, salty, and briny flavor which seafood lovers enjoy.)

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FRESH DRY PACK SCALLOPS (If you've ever tried to cook sea scallops and found your pan full of liquid rather than the caramelized meaty scallops you envisioned, you've experienced the disappointment of wet-packed scallops. The term wet-packed refers to a water or chemical soaking process after the scallops are harvested that increases their weight and extends their shelf life. While this method enhances the scallops' moisture retention, it can compromise their natural flavor, often leaving behind a slightly soapy or chemical taste, and when cooked, all that extra water ends up in your pan. Wet scallops may be more readily available because the processing extends their shelf life, but it's well worth searching out dry-packed scallops instead to avoid that chemical soak.

As the name suggests, dry scallops have not been treated with any chemicals or preservatives. They are shucked directly from the shell and immediately frozen, ensuring a pure, untainted seafood flavor. The absence of added water and chemicals results in a concentrated scallop taste, showcasing the natural sweetness and brininess of the mollusk. Although they are more expensive pound-for-pound, you're not paying for the added water, so you get a much better scallop on your plate.)

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FRESH ROCKFISH "STRIPER" (When it comes to flavor, striped bass offers a delicate, yet distinctive taste. It has a mild sweetness that is often described as a combination of bass and halibut flavors. The flavor is not overpowering, making it a versatile option for those who prefer milder fish.

The texture and consistency of striped bass also contribute to its overall appeal. The firm yet flaky texture of striped bass makes it enjoyable to bite into. Its meat is succulent and tender, which makes it perfect for grilling, baking, or pan-searing. The flesh retains its moisture and tends to hold its shape well during cooking, allowing for a delightful dining experience.

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FRESH SCOTTISH SALMON

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FRESH ICELANDIC COD LOIN

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FLORIDA KEY WEST SHRIMP

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AND SO MUCH MORE!

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Miss you Dad

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Best,

Will Pickford
Pickford's Seafood And Gourmet
451 University Blvd.
540-383-9654
williampickford6@gmail.com

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