Welcome to Pickford's!

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Finally! The Scallop Market Crashed! It was just a waiting game that paid off for all of us! The prices are still high, but not $47.00 dollars high. I thank you for your patience while I had to wait till the greedy individuals understood that the market will only spend but so much, till consumers stop spending at all!

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Today at twelve o'clock, my cut off for preordering shucked oysters is over. Pickford has ordered a few extra however, we will no longer be taking preorders.

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FRESH CATCH TUESDAY,

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JUMBO SNOW CRAB CLUSTERS!!

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FRESH BIGEYE 1+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 COLD WATER SCALLOPS (Dry-packed scallops are ultimately superior, as they are not injected with any preservatives that will affect their size, taste, and texture. While they tend to run smaller and don't last as long as their wet counterparts, these untreated mollusks caramelize much easier in a pan, as long as you remember to wick their surface of any extra moisture. They also don't impart any detergent-like undertones into your food, so you're left with delicious, meltingly tender scallops.

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FRESH ROCKFISH (When it comes to flavor, striped bass offers a delicate, yet distinctive taste. It has a mild sweetness that is often described as a combination of bass and halibut flavors. The flavor is not overpowering, making it a versatile option for those who prefer milder fish.

The texture and consistency of striped bass also contribute to its overall appeal. The firm yet flaky texture of striped bass makes it enjoyable to bite into. Its meat is succulent and tender, which makes it perfect for grilling, baking, or pan-searing. The flesh retains its moisture and tends to hold its shape well during cooking, allowing for a delightful dining experience.

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FERSH WILD CAUGHT GEORGIA SHRIMP ( Succulent, sweet, and tender, our wild-caught local Georgia white shrimp are large in size, but low in saturated fats, making them the perfect healthy option for your mealtime.)

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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 ICELANDIC COD LOIN (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 Marine Stewardship Council (MSC) certified Iceland Responsible Fisheries (IRF) certified, Boneless loins, 100% yield High profile portions, longer shelf life, better taste and texture) OUT TILL FRIDAY

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MAINE FROZEN 7-8OZ LOBSTER TAILS (VERY LIMITED)

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SCOTTISH SALMON

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OYSTERS, PINT, QUART, IN SHELL

PRICKORD'S CRAB CAKES

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

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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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