Welcome to Pickford's!
Due to the extreme heat Pickford cannot bring in live Blue Crabs because of the high loss. Pickford is working with another distributor to maintain the same quality of Blue Crabs, Pickford provides. Fresh Steamed Blue Crabs will be coming in this coming Friday, NOT THURSDAY.
Moving forward any Preorder's over $75.00 dollars, Pickford's will need a 10% cash deposit, or a credit card number. Sorry for the inconvenience!
Fresh Catch Tuesday...
JUMBO SNOW CRAB CLUSTERS
FRESH BIGEYE 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.
FRESH HALIBUT (When impeccably fresh the white flesh has a subtly sweet flavor with barely any fishiness. Here are some key notes on halibut’s taste profile
Halibut has a much mellower taste than oily fish like salmon or mackerel. There is only a whisper of that savory umami flavor. Without the fattiness, halibut has a lighter mouthfeel than salmon or tuna, even when cooked. Think of it as a canvas for other ingredients rather than a stand-alone flavor.
FRESH SCOTTISH SALMON (Real Scottish salmon is different from other types of salmon in a few important ways:
Salmon that live in cold water, work out by fighting currents, and eat a natural diet are healthy and full of nutrients. Their qualities make Scottish salmon a popular choice at seafood counters and restaurants.
FRESH SNAKE RIVER RAINBOW TROUT (While it is related to salmon, it has a much milder flavor that is nutty and a little sweet.
They don’t have a strong fishy flavor at all, which makes it a perfect fish for those who are looking to try something new.
I find rainbow trout to be a decadent-tasting fish for an economical price. The texture of the flesh is super soft and flakes delicately when properly cooked.
It has a luscious texture and feels really rich, but the fat comes from anti-inflammatory omega-3 fats that are great for the body.
Rainbow trout is fattier than white fish such as haddock, cod, tilapia, pollock, flounder, and halibut.
That fattiness gives it a richer flavor and helps it hold up well to different styles of cooking.
FRESH ICELANDIC COD (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.)
Wild caught via net trawl, hook and line.
Boneless loins
100% yield
Better taste and texture PREMIUMICELANDIC CODSKIN OFF LOIN
WILD CAUGHT FROM ICELAND
NORTH CAROLINA 21/25 GREEN SHRIMP (North Carolina shrimp are known for their sweet and delicate flavor. They possess a mild brininess that is perfectly balanced, allowing the natural sweetness of the shrimp to shine through. The tender and juicy texture of Carolina shrimp makes them a versatile ingredient in various culinary preparations, from classic Southern dishes to international seafood creations.)
Pickford's Crab Cakes
Smoked Trout
Smoked Salmon Lox's
Jumbo Snow Crab Clusters
North Carolina Green Shrimp 21/25
LA. Smoked Gator Sausage
LA. Gator Meat
LA. Andouille Sausage
LA. Boudin
LA. Frog Legs
And so much more!
Miss you Dad
Best,
Will Pickford
Pickford's Fresh Seafood
451 University Blvd
540-208-1881
williampickford6@gmail.com
Stay up to date with our newest collection of fresh fish available for pre-order online!
