Welcome to Pickford's!

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                                                                    This week Pickford's will be closed July 4th and Saturday July 5th. 

I was involved in a car accident last Sunday, and this past Friday I had 6 temporary crowns put in. So, to be honest, I'm somewhat tired! However, the show must go on!!

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‍‍Fresh Catch Tuesday...

FRESH JUMBO SNOW CRAB CLUSTERS

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FRESH BLUEFIN TUNA IS BACK!!(Bluefin tuna’s texture is another reason this fish is so revered. The combination of fat content and muscle structure yields a mouthfeel that is both **silky** and **tender**. Each bite is an experience, as the fish can either dissolve effortlessly on the tongue or provide a satisfying chew, depending on the cut.

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FRESH HALIBUT (Halibut has a mild, sweet flavor with a firm texture. Its taste is often likened to other white fish such as cod or haddock but with a slightly sweeter undertone. Compared to oily fish like salmon or mackerel, halibut has a much more delicate and subtle taste. Thanks to its taste, halibut is easy to pair with a wide variety of seasonings and sauces (especially light sauces that don’t overwhelm the taste). Moreover, the flesh is dense and flaky when cooked, and it retains moisture well. To preserve both its flavor and moisture, I would recommend baking or pan-searing halibut.)

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FRESH SHEEPSHEAD (Sheepshead is a mild-tasting white fish with a delicate texture. It has large, flaky fillets and its flavor is often compared to that of red snapper or grouper. The flesh tends to be slightly sweet with hints of nuttiness and can take on the flavors of whatever it’s cooked in. Sheepshead pairs well with light seasonings like lemon, garlic, butter, herbs or spices and can be enjoyed grilled, fried, steamed or baked.) LIMITED

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FRESH ICELANDIC COD LOIN (Icelandic cod is a true culinary treasure, prized for its exceptional quality and unique characteristics. Here’s why it stands out: Pure and Pristine Waters: Icelandic cod thrives in the cold, clean waters surrounding Iceland, contributing to its remarkable flavor and texture. Sustainable Fishing Practices: Iceland boasts rigorous fishing regulations and sustainable practices, ensuring the long-term health of cod populations. Delicate Flavor: Its delicate, slightly sweet flavor allows it to shine in both simple and elaborate recipes. Firm Texture: The firm texture of Icelandic cod holds up well to various cooking methods, from grilling and pan-frying to baking and poaching.) NEVER FROZEN

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FRESH FLORIDA PINK SHRIMP (Key West pink shrimp are a delicacy of the Gulf waters, prized for their sweet flavor, tender texture, and beautiful pink hue. Found off the coast of the Florida Keys, these shrimp are a favorite among seafood lovers and chefs alike.)

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ARGENTENIAN ROYAL RED SHRIMP (Although still not well known, Royal Red shrimp have been plentiful for a long time. They were caught 100 years ago by Sicilian and Greek immigrants in deep waters 40 to 60 miles offshore in the Atlantic, at the edge of the underwater ridge known as the Blake Plateau.   These immigrants founded the modern commercial shrimping industry, which traditionally has focused on the inshore white, brown and pink species. They were found off the Gulf Coast in the 1950s, and off the coast of Connecticut in the 1980s.       Aside from Stonington Fisheries in Connecticut, the Gulf Coast, and the Florida Keys, you will be hard pressed to find Royal Reds anywhere else.   They never see the light of day in their 1200 to half mile deep habitats, and as a result are flash frozen on the boat.   If they weren’t, they’d go bad before the boats reached shore.)

UNAGI (Unagi is a Japanese freshwater eel that has a rich, sweet, and savory flavor. It also has a soft, oily texture and is often described as having a nutty, sesame-like flavor. The flavor of unagi can vary depending on how it's prepared, but it's generally richer when grilled or broiled than when poached or steamed.)

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TAKO (Tako, or octopus, has a mild, sweet, and savory flavor with a hint of umami. It's often used in sushi and sashimi, and can also be eaten in tacos and salads.

Here are some ways tako is prepared and what it tastes like in different dishes: Tako nigiri A popular sushi dish made with cooked octopus that has a firm texture and a faint sweetness. Tako wasabi A savory and umami-rich izakaya staple that pairs cooked octopus with a bright wasabi spice. Namadako Raw octopus that's sliced very thinly to prevent it from being too chewy. Namadako highlights the sweetness of the flesh and goes well with a little Okinawa sea salt and sudachi. Tako sushi or sashimiTako is usually boiled before eating to tenderize the meat and bring out its faint flavors. The meat is most tasty if left to rest after cooking until it's cooled to room or body temperature. Italian-inspired appetizer Octopus tentacles can be drizzled with olive oil, lemon juice, salt, and pepper. Grilled octopus, Octopus can be reheated by grilling and finished with olive oil, lemon juice, garlic, and oregano.

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‍‍FRESH COLD WATER "DRY PACK SCALLOPS" (Wild sea scallops are a low-calorie source of protein. Sea scallops provide a surprisingly high amount of omega-3s, as well as important vitamins & minerals like vitamin B12 (which can help prevent anemia, depression, fatigue, and memory problems, selenium (which acts as an antioxidant), and zinc(which helps to maintain a healthy immune system and heal wounds). Think of these scallops as a healthy indulgence.)

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FRESH SCOTTISH SALMON (Scottish salmon has a mild, buttery flavor profile, and is known for its firm texture and rich, creamy taste)

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                                                                                                                   AND SO MUCH MORE!!

Miss you Dad!

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Thank you!
Will Pickford
Pickford's Fresh Seafood and Gourmet
451 University Blvd
540-208-1881
williampickford6@gmail.com

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