Welcome to Pickford's!

The waters are warming up, and the fish are on the hunt!

Pickford's has a fantastic catch coming in tomorrow Friday, March 28th.

BLUEFIN TUNA

HALIBUT

Also we will be sampling some really unique wines!

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Fresh Catch Friday,

FRESH BLUEFIN TUNA (Bluefin tuna is celebrated for its **rich, buttery flavor** that has hints of sweetness. Unlike other fish, it boasts a complex taste that can be described as both savory and mildly sweet.) Best tuna in the world!

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FRESH HALIBUT (Halibut is a lean fish with mild, sweet tasting, firm white flesh that pairs well with bolder seasonings like pesto, lemon juice and basil.   Because it is a lean fish, halibut can be overcooked.  To avoid overcooking it, use a meat thermometer – measure the temperature at the thickest part of the fish and remove it from heat when it reaches 140°F.

FRESH BLACK SEA BASS (Black sea bass is revered for its bold and beautiful flavor. It offers a rich and succulent taste that is often described as mild and sweet, with a hint of buttery flavor. The white flesh of black sea bass is delicate and tender, making it a true delight to indulge in. Its flavor is often compared to that of red snapper or grouper, showcasing its high culinary value.)

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FRESH LEOPARD or STRAWBERRY GROUPER(Sweet and mildly rich with a toothsome, firm, dense moist texture. Grill, sauté, bake)

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FRESH RAINBOW TROUT (rainbow trout offers a mild, nutty flavor with a buttery and delicate texture. Its versatile nature allows for a wide range of culinary creations, making it a delightful choice for any seafood lover. Whether pan-fried with lemon and herbs or grilled to perfection, rainbow trout is sure to satisfy your taste buds.)

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FRESH SCOTTISH SALMON (Scottish salmon is widely known for its exceptional quality and rich taste. It is a type of salmon that caught in the clear and cold waters of Scotland. This pristine environment provides the perfect conditions for the fish to thrive and develop its distinctive flavor. Scottish salmon is also highly regarded for its bright orange flesh, firm texture, and high levels of omega-3 fatty acids, making it a popular choice among consumers and chefs around the world.)

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FRESH ICELANDIC COD LOIN (Delicate, slightly sweet flavor allows it to shine in both simple and elaborate recipes. The firm texture of Icelandic cod holds up well to various cooking methods, from grilling and pan-frying to baking and poaching.)

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TAKO (Octopus)

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UNAGI (Fresh Water EEl)

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ROYAL RED SHRIMP ( Argentinean)

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FRESH COLD WATER SCALLLOPS

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And So Much More!!

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Thank you for your patronage!

Best,

Will Pickford
451 University Blvd
williampickford6@gmail.com
540-208-1881 (Please do not leave a message)