Welcome to Pickford's!

There is a tremendous cold front that is covering far North, to Florida! Extremely, high wind's, tornadoes, hail, cold weather, and possible snow? And to top everything off, paying over a dollar for a potato!!

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SOFT SHELL (WHALE) CRABS) will be in Friday!

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Beautiful catch going into the weekend!

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Oyster, pints

Pickford's Salmon Spread

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Coming in Fresh Friday..

FRESH LIVE SOFT SHELL (WHALE) CRABS (The meat is rich, buttery, and tender, with a sweet tanginess.) Pickford will clean to order!

*Choose lightly oaked or unoaked chardonnay so that the wine doesn't overpower the crab.

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FRESH HALIBUT (Because of its gentle flavor, halibut pairs well with bolder seasonings like pesto, lemon juice and basil. Its a good choice for people who don't usually enjoy fish but would like to add it to their diet.)

*Chardonnay, California Sauvignon Blanc, rioja, Dry Riesling and Pinot Gris.

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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.)

*light bodied Pinot Grigio or even champagne. Still possible to serve a light red (citrus will accentuate its fruitiness) but you might also want to consider a fruity white such as a Semillon-Sauvignon blend, an oaked Sauvignon Blanc, a Verdelho or a dry Riesling.

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FRESH JUMBO 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.)

*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.

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FRESH FLORIDA RED GROUPER (Red grouper has a mild but distinct flavor, somewhere between bass and halibut. Red grouper is sweet, and light)

*Sauvignon Blanc: The richly satisfying and seafood-friendly Sauvignon Blanc is the perfect pairing for grouper with its crisp, citrusy zing. ...

Chardonnay: Chardonnay is known for its crisp fruit flavors and aromas and pairs well with grouper, especially when well-oaked and full-bodied.

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FRESH ICELANDIC COD (cod has a sweet and mild flavor because they feed mostly on shellfish, crustaceans and smaller fish.) Also known as ICELANDIC GOLD

*Think of lighter white Burgundy, Pinot Gris, dry Rieslings or New World Chardonnays (minus the oak), or if you want to be really adventurous, seek out some Picpoul. PICKFORD BROUGHT IN A PICOUL PINET.

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FRESH DRY PACK SCALLOPS (Dry pack scallops offer a sweet and delicate taste with no preservatives added. Hailing from the cool waters off of New England the flavor of the ocean never tasted so sweet. With a flavor so fresh a mild amount of seasoning and lemon helps enhance the delicate taste of these dry pack scallops.)

*Seared scallops: Chenin Blanc, Chardonnay (with some oak), Alsace Pinot Gris.

*Scallops contain certain nutrients that are important for your brain and nervous system. Just 3.53 ounces (100 grams) of scallops contain over 100% of the Daily Value (DV) for vitamin B12, over 16% of the DV for zinc, and more than 200 mg of omega-3 fatty acids

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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.)
*I would recommend a crispy and citrusy wine, such as a Sauvignon Blanc and Chardonnay

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‍Pickford's Crab Cakes

Texas supreme wild caught shrimp

Argentinian wild caught shrimp

Smoked Trout

Salmon Lox's

LA. Boudin

LA. Andouille Sausage

LA. Gator Meat

LA. Gator Sausage

Gourmet products from around the world.

Great selection of Wine, Beer, Saki, Fortified Soda's.

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‍‍Kindest regards,

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