Welcome to Pickford's!

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Pickford's will be bringing in fresh products tomorrow, August 13th. What a busy start of the week!!

Pickford also found more New Zealand Bluefin Tuna!! Absolutely Amazing!

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Coming in Fresh Thursday,

FRESH NEW ZEALAND BLUEFIN TUNA (Solander Southern Bluefin Tuna is carefully caught by long line on the East and West Coast of New Zealand. It is all wild and running free in the ocean enhancing its flavor and taste. Southern Bluefin Tuna makes beautiful sashimi and is rich in fat and melts in your mouth. The flesh of a Southern Bluefin Tuna has a wonderful red/pink color. The highly prized belly section of the fish can have a very high fat content providing a taste sensation equal to nothing else in seafood. As far as tuna goes Southern Bluefin Tuna is rated number one for sashimi.) Eat this with an Albarino

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JUMBO SNOW CRAB CLUSTERS (LARGEST AND SWEETEST)

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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

• Mild, sweet
• Lean and firm
• Clean, delicate flavor
• Very little fishy or oily taste
• Medium-firm texture

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.

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FRESH TRIPLETAIL IS BACK (Tripletail are a highly desired fish, known for their dense white meat. The fillets are thick, but delicate and best prepared baked, sauteed, or fried with minimal seasoning. Many anglers prefer the taste and texture of tripletail over more notable fish like snapper or grouper. The flesh of tripletail fish is white and firm, developing a pleasant flakey texture when cooked.)

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FRESH U-15 DRY PACK SCALLOPS

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FRESH SCOTTISH SALMON (Real Scottish salmon is different from other types of salmon in a few important ways:

• Vibrant orange color – Scottish salmon gets its distinctive bright orange hue from eating krill and shellfish that contain natural astaxanthin This antioxidant is responsible for the fish’s vibrant pigment.
• High fat content – The cold, fast-moving waters around Scotland help produce salmon with a higher fat content and rich buttery texture than other varieties. The increased fat results in more omega-3s.
• Mild flavor – Because of its high fat content, Scottish salmon tends to have a more delicate, subtly sweet flavor than strongly flavored wild Pacific salmon.

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.

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FRESH ICELANDIC COD LOINS OUT TILL FRIDAY(Seeking simple yet spectacular seafood suppers? Cod loin is your new best friend! These flaky, mild fillets transform into quick weeknight dinners, elegant entertaining dishes, and cozy comfort food with minimal effort. Dive into our roundup of 23 mouthwatering recipes that will make cod the star of your table—get ready to be inspired!) OUT TILL FRIDAY

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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.)

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Pickford's Crab Cakes

Clam Chowder

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

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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
540-208-1881
williampickford6@gmail.com

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