Welcome to Pickford's!

As you maybe aware of, Hurricane Erin will be making its way up the coast Wednesday, and Thursday. Pickford's will not be bringing in any Blue Crabs this week. As for the rest of the week fishing should be outstanding?!

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Coming in Fresh Tuesday,

JUMBO SNOW CRAB CLUSTERS

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FRESH HALIBUT (Halibut is a lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture. Because of its leanness, this fish becomes dried-out if overcooked. Frozen halibut is denser and less moist than fresh halibut and is easier to overcook. Except for deep frying and sushi, I usually cook Halibut to an internal temp of about 125° – 130° F.  This leaves the fish tender and moist.  Below are common methods of cooking this fabulous fish.  My favorite is to grill or saute…and of course battered and fried Halibut & Chips!

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FRESH BIGEYE TUNA (Texture: Firm, Flavor: Mild, Suggested Preparations: Grill, Broil, Sauté, Raw

One of the preferred species for the preparation for sashimi. With a high fat content, it is also among the most desirable species for grilling. Bigeye Tuna is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, selenium and phosphorus. Hawaii Bigeye Tuna is a good source of iodine and magnesium. Hawaii Bigeye Tuna also provides about 500 mg of omega-3’s (DHA and EPA) per 4 ounce serving of fresh fish.)

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FRESH GOLDEN TILE (Tilefish are considered a delicacy. They are some of the most delicious, but least familiar fish to eat. They have a mild, sweet flavor and a firm, flaky texture similar to crab or lobster. Besides providing quality protein, tilefish is low in fat, contains omega-3 fatty acids, and is a good source of vitamins A and D.)

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FRESH ROCKFISH "STRIPER" (The flavor of striped bass is often described as mild, sweet, and slightly nutty, with a firm texture that is both tender and flaky. The taste is not overly fishy, which makes it appealing to a wide range of palates, including those who are not typically fond of strong seafood flavors. The sweetness of the striper is attributed to its diet, which includes a variety of marine organisms. Additionally, the fish’s fat content, although moderate, enhances its overall flavor and texture, making it a desirable choice for grilling, baking, or sautéing.)

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FRESH COD LOIN (A mild, flakey, firm bite, our Icelandic cod filets are perfect for fish tacos, fish ceviche, fish & chips, you name it!

300g (10.6oz) portion in each pack, perfect serving size for 2 people

Wild-caught from a longline boat, perfectly sustainable and safe for the environment.

Skin-Off center-cut loin, and shipped fresh, never frozen from Iceland.)

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FRESH SCOTTISH SALMON ( LOL.. THE BEST!)

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AND SO MUCH MORE!

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Miss you Dad

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Best,

Will Pickford
Pickford's Fresh Seafood, Specialty Wines, and Gourmet
451 University Blvd
540-208-1881
williampickford6@gmail.com

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