Welcome to Pickford's!

This is the time of year when many people begin biting their lips waiting for the Blue Crab's to come in! Please be patient with me, and just wait. Pickford will not bring in a Blue Crab till he knows when, and at the moment we're not even close. Quality over quantity!

‍

Fresh Catch Friday..

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.

‍

FRESH KING SALMON (King salmon has a rich, buttery flavor that's often compared to that of a high-quality steak. It also has a firmer, meatier texture than regular salmon, which can be quite soft and flaky.)

* Chardonnay is a popular choice for pairing with salmon due to its rich texture and flavors of butter, vanilla, and oak. Try a California Chardonnay or a French white Burgundy.

Sauvignon Blanc: The crisp acidity of Sauvignon Blanc complements the rich flavors of  King Salmon. Look for a New Zealand Sauvignon Blanc or a Sancerre from France.

Pinot Gris: Pinot Gris is a versatile wine that pairs well with King Salmon. Look for a Pinot Gris from Oregon or Alsace, France.

‍

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.

‍

FRESH HALIBUT CHEEKS (Halibut cheeks are very special for a few reasons. There are only 2 small cheeks on every halibut so you don't get many of them. Their texture is very similar to sea scallops and the sweet flavor is almost like king crab.)

*Chablis (Burgundy, France), Viognier (Languedoc, France), Sancerre (Loire Valley, France), Chardonnay (California)

‍

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.

‍

FRESH ICELANDIC COD (Icelandic cod has a sweet and mild flavor because they feed mostly on shellfish, crustaceans and smaller fish. More than just a popular, great-tasting fish.) NEVER FROZEN

‍

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.

‍

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

‍

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

‍

Than you for your patronage, and support!

‍

Kindest Regards,

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

‍

‍

‍

‍