Greetings,

Pickford's has found the first catch of BLUEFIN TUNA! Furthermore, KING SALMON!!

Bluefin Tuna (Bluefin Tuna Flavor Profile. Bluefin Tuna has the darkest and fattiest flesh of all tuna. It has a distinctive medium-full flavor and firm, “meaty” texture with large flakes. It is best served as sushi or cooked rare to medium-rare.) Bluefin Tuna pairs well with oaked Chardonnay, Viognier or Rosé.

King Salmon (The flavor and texture of King Salmon is full, rich and pronounced with a buttery, almost silky texture and large, soft flakes. Salmon is extremely versatile in the kitchen (hence it's great popularity) and is delicious cut into fillet or steak cuts when pan fried, steamed, grilled skin on, poached and braised.) An Oaky Chardonnay or light to medium-bodied Pinot Noir will match best with King salmon's richness.

Fresh catch Tuesday:

Jumbo Snow Crab Clusters

Halibut (Chablis, Vermentino, Sauvignon Blanc, and Pinot Gris are the best wine pairings with Halibut as they will not crush the delicate flavor's of the fish.

Jumbo Black Sea bass (fresh black sea bass has great flavor and texture. Its tender, mouthwatering fillets fit formal occasions, as well as the backyard grill.) One of the best wines to serve with sea bass is Pinot Gris.

Cold Water Scallops (a full-bodied Chardonnay, a dry Champagne, a briny Albariño, or a tart and crisp Riesling or Sauvignon Blanc.

Rockfish (Chenin Blanc, Sauvignon Blanc, Pinot Grigio)

Icelandic Cod "cod has a sweet and mild flavor because they feed mostly on shellfish, crustaceans and smaller fish." (any Burgundy, especially Côte d'Or, or top New World Chardonnay, white Rhône or full-bodied whites from roussanne or marsanne.

Scottish Salmon (full-bodied white wines like oak-aged Chardonnay, Viognier)

Pickford's Crab Cakes (‎Chardonnay · ‎Riesling · ‎Pinot Noir)

Texas supreme wild caught shrimp

LA. Gator meat, gator sausage, boudin, andouille sausage

Frog Legs

And so much more!

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Thank you for your patronage and support

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Kindest Regards,

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Will Pickford
Pickford's Fresh Seafood and Gourmet
451 University Blvd.
Williampickford6@gmail.com
(540) 208-1881

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