Welcome to Pickford's!

Pickford still has a few containers of hand pulled Smoked Salmon Spread available!

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Pickford will also be having a small yet delicious wine tasting from 1:00-5:00. We will be sampling,

RYAN PATRICK NAKED CHARDONNAY (Ripe pear and apple with a hint of apricot and pineapple.A refreshing yet savory entry with a fresh fruit driven mid palate and an elegant finish. Washington State)

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ZORZETTIG FRIULANO (Straw yellow with light green reflections. The scent emanates intense, rich and balanced and complex with floral notes citrus. Strong minerality and a note aromatic elegant. The taste immediately soft and warm reveals an adequate flavor, while the after taste. Northern Italy)

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BEATRICE PRIMITIVO (Nose: complex, with hints of ripe plum, cocoa and leather. Taste: this wine has great structure and concentration; it is smooth and persistent.

It's very good with rich dishes, grilled meat, stewed beef and hard cheese. It's very good with rich dishes, grilled meat, stewed beef, seafood, and hard cheese.)

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Please, in order to fill all preorders please call or email them in before 12:00

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VOTE FOR PICKFORD'S IN SHENANDOAH VALLEY BEST!

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Fresh Catch Friday...

FRESH JUMBO SNOW CRAB CLUSTERS

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FRESH #1 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. No. 2 “Grill-grade” is next best. No. 3 and No. 4 are lesser quality.

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FRESH JUMBO BLACK SEA BASS (this is the fish you want to be hooked on the end of the line. It is found on the Atlantic Coast and is a small fish with white, firm flesh and delicate flavor. The texture of black sea bass fillets has unique small flakes; its lean flesh makes it prone to overcooking, resulting in a dry fish. When cooked well, it is delicious seafood, with great balance of flavor. It is sought after by sports fishermen, and Chefs) AMAZING!

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FRESH SCOTTISH SALMON (The texture is where Scottish salmon truly shines. Due to the cold water and strong currents, these fish are naturally athletic. This results in a firm, muscular flesh that isn’t soft or mushy. The key characteristics are:

Firm Flake: When cooked, the flesh separates into large, succulent flakes.

Buttery Mouthfeel: The high content of omega-3 fatty acids creates a rich, melt-in-your-mouth sensation.

Silky Smoothness: Whether served raw as sashimi or gently cooked, the texture is consistently smooth and luxurious.

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FRESH ICELANDIC COD LOIN (ICELANDIC COD LOIN comes from the pristine waters of Iceland, these loins boast a firm, flaky texture paired with a mild, slightly sweet flavor that delights the palate. Versatile and easy to prepare, they lend themselves beautifully to a variety of cooking options—from pan-searing and baking to grilling and poaching.)

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FRESH DRY PACK SCALLOPS (OUT TILL FURTHER NOTICE)

PICKORD'S CRAB CAKES

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

FLORIDAY KEYS PINK SHRIMP

OYSTER, PINTS, AND CHINCOTEAQUE SALTS

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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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