Welcome to Pickford's!

                                                                             Happy Valentines Weekend to everyone!!

I hate to be a pessimist. However, this has been a beautiful week, and I hope this beautiful weather would stick around for a couple more months! Yet I believe we're only being teased.

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Pickford's Smoked Salmon Spread has been made, and it's outstanding!

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Fresh Catch Friday...

JUMBO SNOW CRAB CLUSTERS

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FRESH BIGEYE TUNA (Bigeye Tuna is renowned for its deep, rich flavor and succulent, firm texture. Its meat is darker and more pronounced in taste compared to the albacore or yellowfin tunas. The flesh varies in color, from deep pink to reddish-brown, with a higher fat content that contributes to its unique flavor. Bigeye Tuna has a mild sweetness combined with a slightly nutty and earthy undertone, making it an excellent choice for a wide range of culinary preparations.)

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FRESH HALIBUT (Halibut has a gentle flavor that resembles the sweet taste of crab or clam. Compared to other fish, halibut is most similar to mild white fish like Flounder and Tilapia. Halibut is a great choice for people who don’t usually eat fish and it absorbs seasoning exceptionally well.

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FRESH SWORDFISH LOIN (The flavor profile of swordfish is often described as meaty and slightly sweet, with a firm texture that sets it apart from other types of fish. When cooked, swordfish can have a slightly charred or caramelized flavor, especially if it’s grilled or pan-seared. This flavor profile is due in part to the swordfish’s diet, which consists mainly of small fish, squid, and crustaceans. The unique combination of nutrients and compounds in the swordfish’s diet contributes to its distinctive taste and texture.)

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FRESH ICELANDIC COD LOIN (Cod (Gadus morhua) is the fish that built Iceland.  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.)

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FRESH DRY PACK SCALLOPS (OUT TILL FURTHER NOTICE)

SCOTTISH SALMON

‍‍MAINE FROZEN 7-8OZ LOBSTER TAILS

PICKORD'S CRAB CAKES

LA. SMOKED GATOR SAUSAGE, GATOR MEAT, ANDOUILLE SAUSAGE

FLORIDAY KEYS PINK SHRIMP

OYSTER, PINTS, AND WILD CHINCOTEAQUE SALT OYSTERS

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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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