Welcome to Pickford's!

Today, Pickford has found some great products to show!

Pickford's will also be pouring a lovely selection of wines from all or the world! What a great way to end the week! The tasting will be from 1-5. So please come by and search for your fresh dinner, and sample some really beautiful wines!

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Sadly, Pickford has a medical appointment in Lynchburg, that cannot be rescheduled.

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Fresh Catch Friday,

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FRESH #1 MALE BLUE CRABS ( Very Limited)

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FRESH BLUEFIN TUNA (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.)

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FRESH HALIBUT (Halibut is a lean fish with mild, sweet tasting, firm white flesh that pairs well with bolder seasonings like pesto, lemon juice and basil.  For best results, be sure you thaw it safely and pat it dry before cooking.  Because it is a lean fish, halibut can be overcooked.  To avoid overcooking it, use a meat thermometer – measure the temperature at the thickest part of the fish and remove it from heat when it reaches 140°F.  The fish will continue cooking with the residual heat even after you take it off the heat and should reach 145°F (the USDA-recommended minimum internal temperature) while it rests.  A google search brings up hundreds of halibut recipes.  Halibut is a versatile fish that can be baked, broiled, grilled, sautéed, poached, or steamed.

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FRESH SNAKE RIVER RAINBOW TROUT (When it comes to taste, rainbow trout has a mild, nutty flavor with a slightly sweet undertone. Its flesh is tender and flaky with a subtle earthy taste that sets it apart from other types of fish. The flavor can vary depending on where the fish was caught and how it was prepared, but overall, it has a delicate taste that appeals to many people.)

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FRESH DRY PACKED SCALLOPS (As the name suggests, dry scallops have not been treated with any chemicals or preservatives, 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 ICELANDIC COD (Cooking Icelandic cod is more than just preparing a meal; it’s embarking on a culinary journey that celebrates the bounty of the sea. From its delicate flavor to its firm texture, Icelandic cod offers a unique and rewarding experience for every home cook.)

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FRESH GEORGIA GREEN SHRIMP (Green-tails, or white shrimp, have a more subtle, sweeter flavor. They like to hang out in brackish marshes, preferring soft, muddy bottoms. Shrimpers start bringing them in during late August and usually their season lasts until the end of November.)

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FRESH FLORIDA KEY WEST 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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GOODNESS, AND SO MUCH MORE!!

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Miss you Dad!

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Best,

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

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