Welcome to Pickford's!

Tomorrow, Friday, May 22nd Pickford has a very special guest coming into sample some great wine's!

Please come by Pickford's to purchase some Fresh Seafood and meet Giuliano Picotti. Giuliano Picotti has been a key figure in the international growth of cabert.it for the past decade. With extensive experience in wine export and international market development, Giuliano Picotti has helped strengthen Cabert's presence across global markets, promoting the winery's Friulian heritage, quality wines, and long-standing tradition. Giuliano Picotti is known for his professional approach and deep knowledge of the wine industry, he has played an important role in building relationships with importers, distributors, and partners worldwide while supporting the continued expansion of the Cabert brand.

Event time: 12:30-6:00PM

Pickford will also be preparing some appetizers 'to pare with the lovely wines.

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Fresh Catch Friday,

JUMBO SNOW CRAB CLUSTERS

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FRESH BIGEYE TUNA (Bigeye tuna is highly prized for its rich, flavorful flesh, making it a popular choice for sushi, sashimi, and other culinary preparations. The fat content and deep red color contribute to its appeal. It is often served raw or lightly seared to highlight its delicate flavor.)

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FRESH GROUPER (Grouper has a very mild taste and is one of the least fishy species on the planet. Their flesh has a slight underlying sweetness that gives it more of a taste than you might expect.

However, it is not the kind of fish a person eats when they want a real heavy fishy meal. Some claim that grouper tastes similar to seabass, while others claim its more like halibut.

This diverse range of opinions reveals just how mild grouper taste is for most people. Milder foods often produce different reactions for various people and make it harder to compare them to other foods.

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FRESH HADDOCK (Part of the cod group, this fish offers a slightly sweeter flavor compared to standard cod.

Seafood lovers enjoy haddock for its mild profile, making it perfect for smoking while remaining flexible in cooking methods.

Markets typically sell haddock in three main styles: fresh, frozen, and smoked.

Haddock meat carries a clean taste without strong fishy notes.) SADLY, PICKFORD WAS ONLY ABLE TO PURCHASE 7 POUNDS, SO WE CANNOT TAKE ANY PRE ORDERS.)

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FRESH SNAKE RIVER RAINBOW TROUT (While it is related to salmon, it has a much milder flavor that is nutty and a little sweet.)

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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 (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

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Tom's Cove Oysters (Tom's Cove Aquafarms is proud to offer the finest and freshest Shellfish harvested from the cool, clear waters found around the historic seafood town of Chincoteague Island, Virginia. Our farm raised clams and cultured salt oysters are grown in the waters adjacent to the beautiful Assateague Island National Seashore, home of the world famous Chincoteague wild ponies.)

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Pickford's Crab Cakes

Smoked Trout

Smoked Salmon Lox's

Jumbo Snow Crab Clusters

North Carolina Green Shrimp 21/24 (NEW)

LA. Smoked Gator Sausage

LA. Gator Meat

LA. Andouille Sausage

LA. Boudin

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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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