Welcome to Pickford's!

Pickford's Smoked Salmon Spread is ready, and it's tasting fantastic!!

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I am horrified seeing the price of grocery products going far beyond the roof! Also eating out these day's is no longer a luxury after a long week at work! As a Chef, and a sales representative, I see everything that's going on, and it's just not right! My only advice to any retailer, is never change quality even though food cost increase. Restaurants, will lose much more cutting quality, and once a customer has walked away, many will follow!

Pickford's hasn't changed quality in over 13 years, and will never do so! Yes, the price of everything is going up! However, Pickford's will NEVER jeopardies quality!!

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Fresh Catch Tuesday..

FRESH 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.)

*A light red or strong dry southern French or Spanish rosé is perfect with seared tuna - a Loire red such as a Chinon or Bourgueil or a light red burgundy if it’s simply seasoned, a fruitier New World Pinot Noir if you’re giving it a spicier treatment. If it's chargrilled on the barbecue and served rare like a steak you can bring on a beefier red such as a Syrah or Barbera.

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FRESH HALIBUT (Halibut is a great option for people who are looking to indulge in a healthy fish that doesn’t have an overwhelming flavor. Halibut is lean with a neutral flavor profile but a satisfying firm and flaky texture when cooked. Try it roasted with simple seasonings or pair it with bold flavors!)

*If you're grilling your halibut with lots of herbs and veggies, the brightness of Sauvignon Blanc will elevate the whole meal. When choosing a wine to pair with halibut, you could also go for one with high aromatics and medium body. Pinot Gris, Chablis, and dry Rieslings all fit the bill.

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FRESH JUMBO BLACK SEA BASS (Black sea bass has a mild, fresh flavor that's sweet and buttery, with a tender but firm texture. Its flesh is white and translucent, and breaks into small flakes. Some say it's the tastiest fish in the ocean. Black sea bass pairs well with flavors of lemongrass, cilantro, and ginger) AMAZING!!

*One of the best wines to serve with sea bass is Pinot Gris. The bright acidity of the wine awakens the flavors of the otherwise mild fish. Other zesty, refreshing wines to pair with sea bass include Sauvignon Blanc, Grüner Veltliner, and Albariño.

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FRESH WALLEYE (Fine-flaked walleye fillets are prized for their thickness and succulent, sweet, mild flavor. The fish has few bones, which adds to its popularity.The raw meat is a rich pink color but clear white when cooked. When checking for freshness of whole walleye, observe the flesh and skin, since you won’t see clear, bright eyes even in the freshest walleye. The eyes are naturally flat and opaque.)

*Chenin Blanc, Sauvignon Blanc, Pinot Grigio

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FRESH FLOUNDER, FILLETED ON SITE (Flounder has a mild, slightly sweet flavor and a delicate, flaky texture. It's a white fish that's slightly fatty, but not fishy-tasting. Flounder has a mild yet distinct flavor that captures the essence of the ocean.)

*Italian varietals like Gavi, field blends of un-oaked chardonnay and sauvignon blanc, & coastal French picpoul all work great as well!

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FRESH COLD WATER SCALLOPS (Pickford's scallops have a sweet, rich flavor that can be mild or briny, with a subtle taste similar to lobsters and crabs. They also have a meaty texture and a balance of sweet and briny flavors with buttery smoothness. Scallops are known for their amazing texture and taste that's unlike any other fish or crustacean. They're not “fishy” but rather naturally sweet and slightly briny.)

* Searing scallops enhances their sweetness and makes them a sure-fire match with chardonnay. Almost any kind especially white burgundy - it’s a great way to show off an older vintage. Old vine chenin blanc is also a good match. Champagne, especially a blanc de blancs is not too shabby.

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FRESH SCOTTISH SALMON (Scottish Salmon is one of the more mild flavored salmon on the market. The higher-fat content of these fish lend to a buttery texture mouth-feel.)

*A big, heavy-bodied Cabernet Sauvignon will indeed overpower salmon, but a light-bodied red will not. That's why Pinot Noir is such a perfect fit! It has more acidity than most other red wines to complement the fish and cut through its richness

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PICKFORD'S CRAB CAKES

SMOKED TROUT

SMOKED SALMON LOX'S

LA. ANDOUILLE SAUSAGE

LA. SMOKED GATOR SAUSAGE

LA. GATOR MEAT

LA. BOUDIN

WILD CAUGHT TEXAS SUPREME SHRIMP

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Than you for your patronage, and support!

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Kindest Regards,

Will Pickford
Pickford's Fresh Seafood and Gourmet
451 University Ave. Ste. A
540-208-1881
williampickford6@gmail.com

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