Welcome to Pickford's!
Pickford's is happy to announce that U-15 DRY PACK SCALLOPS ARE BACK! HOWEVER, I'M NOT SURE HOW LONG?
Pickford's will be having a lovely wine tasting tomorrow Friday, April 17th. Time, from 1:00-5:00. Pickford's will be pouring some lovely wine's from Spain to California.
*CHASING LIONS CABERNET SAUVIGNON (Bright with ripe red cherries leaping out of the glass, complementing aromas of boysenberry and spicy red plum in the mouth. This juicy and inviting wine shows flavors of milk chocolate, sweet red berries and a slight oaky smokiness, all harmoniously blended in a matrix of soft and supple tannins. The delicate vanilla finish lingers long after the last sip is gone.)
*WHITE LABEL TERRE SICILIANE CHARDONNAY (The golden color of the Insolia grapes is found in the glass, in the reflections tending towards gold of its straw yellow dress. Fruity bouquet of cedar, lime and yellow grapefruit, intense and elegant, with notes of prickly pear)
*LIQUID GEOGRAPHY ROSE' " 100% MENCIA, Producing mainly middleweight reds, mencía is a very distinctive grape, generating wines that are marked mainly by red fruits, though often some black, with spice and powerful floral aromas. It is also a grape that readily conveys the mineral flavours of site. With supple texture and fine tannin, it is sometimes compared to pinot noir and gamay, but with a combination of cherries, ripe wild berries and dusky red floral notes, the flavour expression is unmistakably different.
Producing mainly middleweight reds, mencía is a very distinctive grape, generating wines that are marked mainly by red fruits, though often some black, with spice and powerful floral aromas. It is also a grape that readily conveys the mineral flavours of site. With supple texture and fine tannin, it is sometimes compared to pinot noir and gamay, but with a combination of cherries, ripe wild berries and dusky red floral notes, the flavour expression is unmistakably different.
PICPOUL DE PINET "CAP CETTE" (The wine consists of 100% Picpoul (or Piquepoul) - a very popular, traditional local variety planted on sun-drenched hillsides called "costières" (coastal region) in the Mediterranean garrigue, near the Etang de Thau - a coastal lagoon situated between the port of Sète and Marseillan.The color is a superb pale yellow with bright hues. The nose is elegant, with aromas of fresh fruit and citrus fruit especially grapefruit. Well-balanced with typical focusing and zesty acidity. A pure expression of the grape varietal, the wine shows how good Picpoul can be when grown on its favorite terroir.)
Fresh Catch Friday,
JUMBO SNOW CRAB CLUSTERS
FRESH DRY PACKED SCALLOPS (Scallops are very similar to crab and lobster in flavor. The taste itself is subtle, light, and sweet with a small hint of nuttiness, akin to almonds or hazelnuts. There might also be some saltiness or brightness from the brine the scallops may have come in.)
FRESH HALIBUT (Halibut has a mild, sweet flavor with a firm texture. Its taste is often likened to other white fish such as cod or haddock but with a slightly sweeter undertone. Compared to oily fish like salmon or mackerel, halibut has a much more delicate and subtle taste.
Thanks to its taste, halibut is easy to pair with a wide variety of seasonings and sauces (especially light sauces that don’t overwhelm the taste).
Moreover, the flesh is dense and flaky when cooked, and it retains moisture well. To preserve both its flavor and moisture, I would recommend baking or pan-searing halibut.
FRESH BIGEYE TUNA (Bigeye tuna is highly prized for its rich, flavorful flesh, making it a popular choice for sushi, sashimi, and other culinary preparations. The fat content and deep red color contribute to its appeal. It is often served raw or lightly seared to highlight its delicate flavor.)
FRESH WALLEYE (Walleye is well regarded for its unique taste. The fine-flaked fillets offer a subtle, sweet flavor with low levels of fishiness. Its texture is firm yet delicate with a buttery mouthfeel.)
FRESH SCOTTISH SALMON (Real Scottish salmon is different from other types of salmon in a few important ways:
Salmon that live in cold water, work out by fighting currents, and eat a natural diet are healthy and full of nutrients. Their qualities make Scottish salmon a popular choice at seafood counters and restaurants.
FRESH ICELANDIC COD (Cod from Iceland’s cold waters tend to be large and eat a varied diet of shellfish, crustaceans, and small fish that gives them their unique flavor. Icelandic Cod has large white firm flakes that are sweet and mild - some even say it’s sweeter than Pacific Cod. This fish adapts well to all types of flavors and cooking techniques - pan seared, baked, broiled, fried or steamed.)
Wild caught via net trawl, hook and line.
Boneless loins
100% yield
Better taste and texture PREMIUMICELANDIC CODSKIN OFF LOIN
WILD CAUGHT FROM ICELAND
Oysters, pint and Sewansecotte oysters
Pickford's Crab Cakes
Smoked Trout
Smoked Salmon Lox's
Jumbo Snow Crab Clusters
Florida Key's Wild Caught Shrimp
LA. Smoked Gator Sausage
LA. Gator Meat
LA. Andouille Sausage
LA. Boudin
And so much more!
Miss you Dad
Best,
Will Pickford
Pickford's Fresh Seafood
451 University Blvd
540-208-1881
williampickford6@gmail.com
Stay up to date with our newest collection of fresh fish available for pre-order online!
