Welcome to Pickford's!

It's Father's Day Weekend!! Be sure to treat him to some Fresh Seafood!

Pickford is working on a lite menu to prepare for the arrival of Gabriele Rausse Saturday, July 20 from 1:00-4:30. If anyone is interested in meeting the man who made Virginia Wine's please email williampickford6@gmail.com. This is a true honor!

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There still some Freshly Steamed Male Blue Crabs left, and there beautiful!

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Oyster, Pints

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Once again, Pickford has found New Zealand King Salmon! Truly remarkable!!

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Coming in Fresh Friday..

FRESH NEW ZEALAND KING SALMON ‍(Bright silver skin. Vibrant orange flesh. Marbled fat. Buttery texture. Rich, clean flavor. Over the last twenty years, the innovators of  King have set a new culinary standard for salmon. Sourced from pristine conditions in New Zealand’s Marlborough Sound, this super-premium salmon has revolutionized the way delicious, sustainable fish (and the way it’s eaten). Whether poached, flame-cooked, crudo or tartare.) This is the best!!

*The crisp acidity of Sauvignon Blanc complements the rich flavors of New Zealand's King Salmon. This wine's bright citrus and green apple notes provide a refreshing contrast to the fish's richness. Recommendations: Look for a New Zealand Sauvignon Blanc or a Sancerre from France.

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JUMBO SNOW CRAB CLUSTERS ARE BACK, AND THEIR HUGE!

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FRESH BLUEFIN TUNA (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.)

*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.

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FRESH HALIBUT (Halibut is a lean fish with a mild, slightly sweet flavor and firm, white flesh. Its flavor is similar to tilapia, but it's thicker and firmer than cod. Because of its gentle taste, halibut can easily take on other flavors and pairs well with bolder seasonings like pesto, lemon juice, and basil. It can also be roasted with simple seasonings or deep fried in beer batter.) VERY LIMITED!!

*Pinot Gris, Chablis, and dry Rieslings all fit the bill. If you're a red wine devotee and feel like breaking the “rules,” try a lighter red like Pinot Noir.

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DRY PACK SCALLOPS (Wild caught domestic sea scallops are special for any menu, known for their sweetness and firm texture. Pickford's proudly carries dry packed scallops, never treated with preservatives. You can expect a succulent and clean flavor with these jumbo Maine gems. Pickford's domestic sea scallops are sushi-grade quality and can be served raw, sautéed, over pasta, fried, or on kebabs.

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FRESH GREY TILEFISH (Like other Tilefish, Grey Tilefish feed on crustaceans such as Shrimp and Crabs, and people often describe the Tilefish's mild, sweet flavor similar to Crab or Lobster. Tilefish are commonly found in the western Atlantic from the coast of New Jersey to the southern regions of the Gulf of Mexico.)

*Sauvignon Blanc, Riesling, or Grüner Veltliner. Sauvignon Blanc has a bright acidity that brings out the flavor of the tilefish, while Riesling has a fruity sweetness that complements the mild fish.

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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.)

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Thank you for your patronage!

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