Specials for the Week of December 7th-13th, 2017 While Supplies Last...
CodFather Specials
Ocean Raised Norwegian Salmon fillets

$10.95 per pound
Atlantic Cod
Wild Atlantic Cod fillets

$13.95 per pound
Idaho Raised Ruby Red Trout

$9.95 per pound
Fresh Never Frozen Wild Texas Gulf Large 21/25ct Shrimp

$10.95 per pound
Wild Virginia Countneck Clams

$5.95 per pound
Frozen Chopped Clam meat

$8.95 per 8 oz pint

$8.95 per 1 pound Box
Groomer's World Famous Gulf Coast Ceviche
(Friday and Saturday Only!)
$14.95 each

As weather gets colder, the blues will be harder to come by. Supply will pick up again in warmer months, till then we will do our best to bring in Live Blue Crab when it's available.
Groomer Made Friday And Saturday Specials:
Groomer's Fresh Made Shrimp Cocktail

$9.95 each
Groomer's Homemade Gulf Lump Crab Cakes

$9.95 per 2 pack
Groomer's Gulf Stuffed Blue Crab

$10.95 per 2 pack
“Spotlight Items of the Week"
Bar Harbor Soups and Chowders 
It's cold this week! Rainy too! Time to break out the Chowder, bisque and stew! No one delivers authentic East Coast flavor for that pot of stew like our friends from Bar Harbor. Whether you need something just to throw in the pot, or you're looking for a great seafood or clam stock, this is the brand to pick up to warm up!

Lobster Chowder $8.99
Lobster Corn Chowder $4.99
Salmon Chowder $4.99
Clam Chowder $4.99
Fish Chowder $4.79
Clam Stock $4.50
Seafood Stock $4.50
Salmon Bisque $4.99
Crab Bisque $4.99
White Clam Sauce $3.99
Red Clam Sauce $3.99
Feast Of The Seven Fishes
 December means it's time for the Feast. What Feast? The Feast of the Seven Fishes of course!
Although traditionally eate n on Christmas Eve, this Italian-American meal, also known as The Vigil can be enjoyed anytime during your holiday celebrations!
While the number doesn’t always have to be 7, the main point of this Italian tradition is a big feast of varied types of delicious seafood. Want to try this out for you and your family? Here’s a few easy recipes to try out this year! 
Baked Cod with Mushrooms
Baked Cod Fillet
2ea. 8oz Fresh Cod Portions
1oz Fresh Olive Oil
1ea. Sprig of Thyme
1ea. Sprig of Basil
1ea. Fresh Lemon
4oz Butter
2oz White Wine
Sea Salt & Pepper
Aluminum foil

Chop all herbs, toss Cod fillets in Olive Oil and Herbs season with Salt & Pepper. Place Seasoned Cod fillet in Foil creating a pocket. Cut butter in cubes an place in the foil add white wine and juice of lemon. Seal Foil creating a steam pocket, bake for 12 minutes on Med High Heat on grill.
Whole Grilled Branzino
1ea. Whole Branzino Gilled, gutted and scaled Butterflied
4oz Whole Unsalted Butter
1ea. Sprig of Thyme
1ea. Sprig Rosemary
1ea. Sprig Basil
2ea. Whole Garlic Gloves.

Melt and Clarify Butter, fine chop all herbs and add Garlic to Clarified butter.Brush Branzino on inside and out and set on grill. Cook until temperature of 145 degrees. Brush Butter on Branzino before removing from fire.
Bacon Wrapped Colossal Gulf Shrimp
12ea. Peel & Devein Extra Jumbo Shrimp (16/20 count) 
12ea. Maple Bacon Sliced
4oz Cream Cheese
2ea. LG jalapeno

 Butterfly Shrimp Length wise, spread cream cheese on the shrimp. Slice Jalapeño length wise and add a slice to the shrimp. Wrap Shrimp, cream cheese and jalapeño with Bacon use a toothpick to hold Bacon in place. Grill on Med High heat until 145 degrees.
Heirloom Tomato and Baby Octopus Salad
2#  Baby Octopus
2 ea.  Fresh Heirloom Tomato
1 ea.  Bunch Italian Parsley 
1 ea.  English Cucumber
1/4 cup  Julienne Red Onion
1/4  Olive Oil
2 oz  Aged Balsamic Vinegar
Fresh Sea Salt and Cracked Pepper

Boil octopus for 20 minutes in salt water. Drain and chill remove the heads and split in half. Cut heirloom tomatoes into large chunks, pull parsley sprigs (not chopped), cut cucumber length wise and remove seeds. Cut into half moon thin slices.
Place all items in a mixing bowl tossing olive oil and balsamic vinegar. Season with salt & pepper. Serve cold.

Sea Scallops St. Jacques
  • 5ea. Scallop shells 
  • 1/2 dry 20/30 scallops 
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 1table spoon of chopped garlic 
  • 1table spoon if chopped shallots 
  • 1/4 cup white wine
  • 1oz Fine shredded Gruyere cheese
  • 1oz fine shredded pecorino
  • 1oz thyme
  • 2oz Olive oil 
  • 1/4 cup Japanese breadcrumb
  • 1oz fine chopped Italian parsley

Preheat sauté pan with 1 oz olive oil, sear scallops golden brown on both sides and remove, add shallots, garlic, thyme. Reduce white wine and add heavy cream. Reduce cream by half and add Gruyere and Pecorino. Remove from heat and fold in soft butter. Mix Japanese Breadcrumbs, Italian Parsley and 1 oz Olive Oil. Take Scallop Shells and place 2 scallops in each one top with sauce and cover evenly with Japanese bread crumbs mixture. Bake in oven until golden brown at 325 degrees.
Holiday Gift Cards!
You can now order Groomer's Seafood Gift Cards Online and have them shipped right to your door or to your loved one! These make for the perfect stocking stuffers!
Put A Yeti Under The Tree!
Often imitated, never duplicated, and always appreciated, Yeti is the leading brand in Coolers and the insanely popular Ramblers for keeping your hot drinks hot all day, and your cold drinks cold all day. We have all types of coolers and the brand new Ramblers coming in varying colors! These will make for the PERFECT stocking stuffers! Pick some up on your next visit before they're all gone!
Featured Recipe:
Clam Chowder
New England Clam Chowder

  • 3 8-ounce bottles clam juice
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 2 tablespoons (1/4 stick) butter
  • 3 slices bacon, finely chopped
  • 2 cups chopped onions
  • 1 1/4 cups chopped celery with leaves (about 2 large stalks)
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1/4 cup all purpose flour
  • 2 pounds chopped clams
  • 1 1/4 cups half and half
  • 1 teaspoon hot pepper sauce
Serves: 6   
  1.  Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
  2. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

Groomer's Seafood of San Antonio
9801 McCullough 
M-F 9:00-4:30
Sat 9:00-1:00
Groomer's Seafood of Corpus Christi
4002 E Causeway Blvd
Mon-Sat 10:00-3:00