Fresh Catch Friday At Pickford's Seafood And Gourmet!

July 11, 2024

Welcome to Pickford's!

Do to the intense heat the recent catch has become very limited! This will all change in a couple weeks!

Unfortunately , no Halibut Cheeks made it in!

Coming in Fresh Friday...


FRESH BLUEFIN TUNA (Bluefin tuna has a rich, fatty, and luxurious flavor profile, with a melt-in-your-mouth texture and large flakes of meat. Some say it has a bright, citrusy, and fresh taste, while others describe it as almost buttery. Bluefin tuna is often eaten raw or rare in sushi or sashimi, or cooked using methods like searing.)

*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.

FRESH BLUETIN TORO (Toro is highly sought after and preferred by sushi chefs for its rich, fatty texture that melts in your mouth)

FRESH RED GROUPER (Red grouper (Epinephelus morio) has a mild, distinct flavor that's somewhat sweet and between bass and halibut. Some say it has a shellfish finish due to its diet. Red grouper is also lean, moist, and has large flakes with a firm texture.)

FRESH BLACK SEA BASS (Black sea bass has a mild, fresh, and somewhat buttery flavor with a hint of sweetness. It has a moist, semi-firm, and lean texture, and its white flesh is rich. Black sea bass is versatile and can be prepared in many ways, including baking, pan-frying, grilling, roasting, or as a whole fish.)

*Sea Bass and Pinot Gris - It also makes fantastic fish tacos. One of the best wines to serve with sea bass is Pinot Gris.

UNAGI (Unagi, a freshwater eel, has a delicate, rich, and fatty flavor that's often described as sweet and savory. The flavor can vary depending on how it's prepared, with grilled or broiled unagi being richer than poached or steamed. Unagi is also known for its firm but tender flesh and soft, chewy texture.)

FRESH DRY PACKED SCALLOPS (Enjoy the rich flavor of wild sea scallops by searing them or simply preparing them so that their natural juices caramelize on the surface.)

*Albariño, Vinho Verde, and New Zealand Sauvignon Blanc

FRESH SCOTTISH SALMON ( Scottish Salmon has a rich, creamy flavor and large flakes. Salmon is an oily fish rich in long-chain omega-3 fatty acids (LC omega-3), which are essential for good health.)

*A crisp, citrus, herbaceous Sauvignon Blanc will leave you satisfied with a salmon recipe that is full of fresh herbs. If the salmon dish has a butter or cream sauce in the recipe, it is best to pair it with a full-bodied, oaky Chardonnay that will complement the rich flavors of your salmon dish.


Kindest Regards,

Will Pickford
Pickford's Fresh Seafood and Gourmet
451 University Blvd