Welcome to Pickford's!

Sorry to do this again. However, I have missed two appointments for a haircut. If I keep putting this off I'm going to look like a Joe Penza! My Italian Wine Importer..

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Fresh Catch Friday..

FRESH KING SALMON (King Salmon has a rich, buttery flavor and a moderately firm texture with large flakes. It has an elegant balance of sweet and umami flavors and the highest oil content of all salmon species internationally. This oil keeps the fish moist, making it difficult to overcook)

*As a general rule, rich oily fish like Salmon pair wonderfully with full-bodied white wines like oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy, and White Pinot Noir.

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FRESH OBX BLUEFIN TUNA (Bluefin tuna has a rich, buttery flavor and a medium-full texture with large flakes. It's high in healthy fats, especially omega-3 fatty acids, which contribute to its smooth, rich flavor. Bluefin tuna's flesh is marbled with fat, giving it a luxurious texture that melts in your mouth. Some say it has a rich mineral flavor that's almost beefy, not fishy.)

* The best wines to pair with tuna come from Portugal and Spain. The grape variety associated with these wines, however, goes by slightly different names in each Iberian country. In Portugal, for example, it's known as Alvarinho; In Spain, Albariño

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FRESH HALIBUT (Halibut has a mild, sweet flavor and a firm, meaty texture. It's lean, denser, and firmer than cod, and less oily. Halibut has large flakes and thick fillets, with snow white meat that retains its shape with any cooking style. Some say it tastes like tilapia or crab meat, but is easier to enjoy.)

*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 DRY PACKED SCALLOPS (Known for a rich, sweet flavor with a hint of brininess, sea scallops offer a succulent and meaty texture. Cooking: Often seared, grilled, or baked, sea scallops' robust flavor and texture make them suitable for a variety of cooking methods.)

*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 BLACK SEA BASS (Many folks find black sea bass to be the tastiest fish in the ocean. The flavor is fresh and light, receptive to almost any combination of flavors and techniques. Black sea bass is a favorite in Asian-inspired dishes and pairs well with the flavors of lemongrass, cilantro, and ginger.)

*Because it has a delicate flavor I would generally choose a crisp, unoaked white of some quality from a recent vintage so the wine’s clean minerality is still on show. A good Loire sauvignon blanc such as Sancerre or Pouilly Fumé would be a good choice as would a premier cru Chablis, a Spanish albarino or an Italian vermentino or Greco di Tufo especially if the recipe is accompanied by a salsa verde.

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FRESH SCOTTISH SALMON (Scottish salmon is known for its rich, buttery, and mildly sweet flavor, with a clean, fresh, and slightly oceanic quality. It has a vibrant orange color, and the flesh is tender and succulent, with a melt-in-your-mouth quality. Scottish salmon is one of the more mild flavored salmon on the market, and its higher-fat content lends to a buttery texture mouth-feel.)

*Choose between oak-aged Chardonnays, Sauvignon Blanc (warm climate type), Semillon, or oak-aged Vermentino. These are all perfect pairings and can really help you get the most out of your salmon dinner.

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Thank you for your patronage, and support!

Will Pickford
Pickford's Seafood and Gourmet
451 University Blvd
540-208-1881
williampickford6@gmail.com

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