Welcome to Pickford's!

There's an old saying, (one will catch more flies with honey, than vinegar!) When I purchase products for my shop, I always adjust my prices fairly. If a product increases in price I'm forced to up my prices. When the prices drop, I drop cost. That's the way a business should operate! I believe restaurants are being taken for a ride by ALL DISTRIBUTORS!! This I know for a fact, because I once was in food sales. I could easily cut an owner a break on a perishable, but I would make it up somewhere else, and to be perfectly honest I couldn't do it.

Restaurants have too much overhead, and these big distributors know it, and there killing the goose that lays the golden egg! That's wrong, and it's corperate greed!!

My thought of the day after spending $15 dollars for 2 hot dogs and fries.

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Just a head's up POLLAK VINEYAD'S will be coming to Pickford's FRIDAY, APRIL 3rd, from 2:00-4:00 o'clock. We will be sampling some fantastic Virginia Wines!!

FRIDAY, APRIL 10th JOHN NOER (OWNER OF NOER VINEYARD'S LOCATED IN VERONA, VIRGINIA,) will be coming to Pickford's from 2:00-4:00 to sample some great Virginia Wines!!

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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 Tuesday...

FRESH JUMBO SNOW CRAB CLUSTERS

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FRESH OBX BLUEFIN TUNA (Bluefin, Yellowfin, Bigeye, Albacore, and Skipjack. Each of these species has its own unique characteristics, which affect the taste and texture of the fish.)

"Bluefin tuna is considered the holy grail of tuna, prized for its rich, buttery flavor and firm texture. It is also one of the most expensive types of tuna, due to its rarity and the difficulty of catching it. Bluefin tuna is often served as sashimi or sushi, where its delicate flavor can be fully appreciated."

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FRESH GOLD SPOTTED BASS (Taste similar to Grouper Delicate, moist, flakey Mild, and slightly sweet. Cooking Methods:  baked, grilled, fried, steamed, poached, broiled)

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FRESH SNAKE RIVER RAINBOW TROUT (In my experience, rainbow trout has a distinct and versatile flavor profile. The flesh is delicate and should be white with a pinkish hue. When freshly caught and properly cooked, it offers a clean, mild taste that can be quite enjoyable. I find it a bit fishy, a bit nutty, and overall very delicate. The texture is tender and should easily flake, as it has a slightly higher fat content compared to more common whitefish like cod or tilapia.

Cooking methods can significantly impact the taste of rainbow trout. For example, when grilled or roasted with brown sugar, the fish develops a sweeter flavor. Alternatively, pan-frying it in butter with lemon wedges brings out a more savory taste. If you prefer a tangier kick, wrapping the fish in bacon before baking can help achieve that.

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FRESH VIRGINIA FLOUNDER (Flounder is a mild-tasting fish with a slightly sweet undertone. Its texture is delicate and fine with low levels of oiliness and moisture. Fishes with a similar flavor profile include halibut, tilapia, and branzino.)

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FRESH ICELANDIC COD LOIN (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.)

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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 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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