Welcome to Pickford's!

Due to the inclement weather, Pickford's will be opening at noon tomorrow, December 5th.

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Oysters, Pint, and Quart are still on sale but selling quickly! Pints are $20.99, and Quarts are $39.99!

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FRESH CATCH FRIDAY,

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FRESH CATCH BLACK SEA BASS (When it comes to the culinary appeal of black sea bass, several factors make them a sought-after ingredient in many seafood dishes. Their firm texture and mild flavor profile, which is often described as sweet and slightly nutty, make them adaptable to a variety of cooking methods. Unlike some other fish that may have a strong “fishy” taste, black sea bass are known for their delicate flavor, which can be enhanced with herbs, spices, and other seasonings without overpowering the dish.

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FRESH BIGEYE 1+TUNA (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. Tuna Grading is as follows: No. 1 “Sashimi-grade” is the best, being the freshest and having the highest fat content. No. 2 “Grill-grade” is next best. No. 3 and No. 4 are lesser quality.)

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FRESH SNAKE RIVER RAINBOW TROUT (One of my favorite ways to enjoy rainbow trout is by pan-frying it with butter, salt, and black pepper. The skin becomes crispy, and the fish easily flakes apart with a fork. Additionally, adding complementary ingredients like garlic, lemon, or even bacon can enhance the trout’s natural flavors and create a delicious meal.)

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FRESH ICELANDIC COD LOIN (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.   Wild caught via net trawl, hook and line Marine Stewardship Council (MSC) certified Iceland Responsible Fisheries (IRF) certified, Boneless loins, 100% yield High profile portions, longer shelf life, better taste and texture)

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SCOTTISH SALMON

WILD CAUGHT KEY WEST SHRIMP

OYSTERS, PINT, QUART, IN SHELL (ON SALE)

PRICKORD'S CRAB CAKES

LA. SMOKED GATOR SAUSAGE, GATOR MEAT, ANDOUILLE SAUSAGE, AND BOUBIN

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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
451 University Blvd.
williampickford6@gmail.com
540-208-1881

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