Welcome to Pickford's!

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Between the NOR' EASTER AND THE TROPICAL STORM THAT HIT NORTH CAROLINA, AND PART'S OF VIRGINIA, FISH HAS BEEN

SET BACK.

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Fresh Catch Friday's,

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JUMBO SNOW CRAB CLUSTERS

SALTY KISS OYSTER (Intensely salty, with a strong ocean flavor that hits immediately and lingers. The brine is the dominant note; other flavors (sweetness, creaminess) are present but secondary. The finish is long and saline.)

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FRESH BIGEYE TUNA (Bigeye tuna is highly prized for its rich, flavorful flesh, making it a popular choice for sushi, sashimi, and other culinary preparations. The fat content and deep red color contribute to its appeal. It is often served raw or lightly seared to highlight its delicate flavor.)

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FRESH RED GROUPER (Grouper’s popularity stems not just from its culinary adaptability, but also from its relatively low oil content, which contributes to its clean taste. Unlike oily fish like salmon or mackerel, grouper offers a lightness that makes it appealing even to those who might be hesitant about seafood. The subtle sweetness allows the flavor of accompanying ingredients and seasonings to shine, making it an excellent canvas for various culinary creations. The texture is key too; the firm, yet flaky flesh holds its shape well during cooking, preventing it from becoming mushy or falling apart easily. This textural stability is particularly appreciated when grilling or pan-frying.)

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FRESH MAHI-MAHI (Mahi mahi has a reputation for having a very mild, sweet flavor. The meat is lean and low in fat, making it lighter than fattier fish like salmon or tuna.

Many describe mahi mahi as having a clean seafood flavor without any accompanying “fishiness.” The flesh is moist and firm with a medium flake. When cooked, mahi mahi provides a tender, succulent mouthfeel.

While mild in flavor, mahi mahi does have a subtly sweet undertone. The sweetness comes from compounds found naturally in the fish. It pairs very nicely with bolder, brighter flavors like citrus, peppers, and fresh herbs.

Texture-wise, mahi mahi provides a pleasing contrast between moist, tender meat and slightly crispy exterior (when grilled, pan-seared, etc). The firm flesh holds up well to most cooking methods without falling apart too easily.

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FRESH SCOTTISH SALMON (It's a prized seafood option due to its mild, yet flavorful taste and its incredibly healthy omega 3 fatty acid content.

In addition to being an excellent source of protein, it offers essential nutrients like magnesium, selenium, and vitamin B12 - which provide a wide array of health benefits.

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FRESH ICELANDIC COD LOIN (Cod from Iceland’s cold waters tend to be large and eat a varied diet of shellfish, crustaceans, and small fish that gives them their unique flavor. Icelandic Cod has large white firm flakes that are sweet and mild - some even say it’s sweeter than Pacific Cod.  This fish adapts well to all types of flavors and cooking techniques - pan seared, baked, broiled, fried or steamed.

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NORTH CAROLINA GREEN SHRIMP

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Pickford's Crab Cakes

Clam Chowder (Condensed)

Smoked Trout

Smoked Salmon Lox's

LA. Andouille Sausage

LA. Smoked Gator Sausage

LA. Gator Meat

LA. Boudin

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Goodness, and so much more!!

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Miss you Dad

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Best,

Will Pickford
Pickford's Fresh Seafood
451 University Blvd
540-208-1881
williampickford6@gmail.com

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