Valentines Package For Two
(2) Cold Water Maine Lobster Tails 5-6 Ounces Each
(2) Scottish Loch Duart Salmon Skin On 8-10 Ounces Each
&
1# Fresh Shrimp
$44.95 each
Complimentary Red Rose with order on the 14th!
(While Supplies Last)
Special Begins Friday February 9th and Runs Until February 14th!
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Weekly Specials Valid 2/8/18-2/14/18
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Ocean Raised Scottish Loch Duart Salmon Fillet
Sale Price: $14.95 per pound
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Wild Panamanian Mahi Mahi
Sale Price: $14.95 per pound
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Wild Ecuadorian Swordfish
Sale Price: $14.95 per pound
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Ocean Raised Icelandic Arctic Char Fillet Skin On
Sale Price: $14.95 per pound
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Wild East Coast Jumbo Dry Packed U-10 Scallops
Sale Price: $24.95 per pound
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Fresh Never Frozen Wild Texas Gulf Extra Jumbo Shrimp 16/20ct
Sale Price: $14.95 per pound
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Groomer's World Famous Weekend Items
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Famous Gulf Coast Ceviche
$14.95 each
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Mexican Style Shrimp Cocktail
$10.95 each
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Stuffed Blue Crabs
$10.95 per 2 pack
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Cajun Crab Bites
$6.95 per pack
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Fresh Crab Cakes
$9.95 per 2 pack
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Groomer Seafood
Lemon Garlic Seafood Sauce
If our name is on it, we stand behind it! Our Lemon Garlic Seafood Sauce is the icing on the cake to a variety of seafood dishes. It's a must try on Salmon, and can be a great accompaniment to this weeks Valentines Special!
$3.99
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Christian Potier
Lemon & Dill Sauce
A new item in the store! Christian Potier classic French sauces have been crafted from natural ingredients and bring you a truly authentic French taste right to your dinner table. Chef Christian Potier's restaurant entered the prestigious Michelin Guide in 1973 and Chef Potier's classical training and sauce mastery will be appreciated with every bite!
$4.99
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Ziyad
Premium Butter Ghee
We stumbled upon the world of Butter Ghee a few years ago and we have never looked back! This is a must have to make your crab feasts absolutely to die for. Butter Ghee is an Indian clarified butter that is richer and tastier than regular butters. It also is fantastic to cook with!
$13.99 each
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Himalayan Chef
Salt Grinders
Pink Himalayan salt is often said to be the most beneficial as well as the cleanest salt available on this planet today. It has all kinds of nutritional and therapeutic properties, not to mention culinary uses! You can use these as a healthier option to processed salt and they come in convenient grinders!
Himalayan Salt, Onion, Pepper Grinder $3.99
Himalayan Salt, Garlic, Pepper Grinder $3.99
Himalayan Salt, Rainbow Pepper Grinder $3.99
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Escargots
These escargot trays have been a long standing favorite in our retail store over the years. Coming in two different varieties with your choice of Helix or Achatine escargot, topped with garlic butter a la bourguignonne. These make for a great appetizer delivering the perfect combination of rich earthy flavor tamed by the smoothness of the garlic butter.
Terroirs D' Antan Large Achatine Escargots with Garlic Butter 3.5oz $6.99
Terroirs D' Antan Very Large Helix Escargots with Garlic Butter 4oz $12.95
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Tobiko and Ikura
Modern Japanese cuisine and especially different types of sushi are growing rapidly in popularity in the Western world. An inherent ingredient in many sushi dishes is Tobiko. Tobiko is the Japanese name of the tropical Flying Fish Roe and adds a bite of flavor to your plate.
- Black Tobiko is achieved by adding squid ink, a highly valued gourmet product in its own right;
- Red Tobiko is made by using a variety of chili pepper that adds spicy flavor as well as a bright red color;
- Green Tobiko is made with wasabi – a relative of horseradish that is a popular addition to sushi – and small quantities of it go a very long way to adding flavor to your sushi.
We also carry Keta Salmon Caviar known as red caviar or ikura. Ikura is the select roe of Alaskan Chum Salmon and goes great aside your sushi rolls wrapped in seaweed with a freshly sliced cucumber.
Red, Black, Yellow, Green Tobiko $4.99 each
Salmon Roe (Ikura) $15
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Nothing Says "I Love You" Like Lobster
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It’s already the second month of 2018, and with that comes one of the most important holidays of the year, Valentines Day! Planning for Valentines Day can be a hectic and expensive venture. Especially when trying to fight the crowds at you and your loved ones favorite restaurant, there’s just nothing romantic about a 30 minute to an hour wait to eat. This is why for years I have been urging couples to forget the busy restaurant and opt for something a little more quiet, more romantic, and far more intimate, like a seafood dinner for two in the comfort of your own home.
It’s no secret that Groomer’s puts together specials for every holiday occasion, but when it comes to our Valentines package, this is the only special we have kept more or less the same for years. Why? Because it’s just too perfect! Beautiful, center “captain’s cut” salmon fillets, paired with sweet and succulent East Coast Maine Lobster tails, and fresh, never frozen Texas Gulf Shrimp. The pairing is like a little taste of heaven, and a home cooked dinner speaks volumes of your affection, more than an ordered meal in a loud and noisy restaurant booth ever could!
Need some help in the recipe department? Don’t worry, our fishmongers are equipped to walk you through an easy and simple preparation method, and if you forget or would like a step by step walk through, we have our very own “CodFather” Rick Groomer on our youtube channel link below to demonstrate how easy cooking these items can really be and how nothing says “I love you” like lobster!
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Create the Perfect Valentines Dinner!
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Ash Wednesday is approaching and with that comes the first day of Lent, the beginning of what we in the fish biz call "seafood season". All around the world, seafood markets like Groomer's Seafood, enter into 40 days of striving to provide those who observe the Lenten season with the freshest and most delicious seafood.
What is Lent? Lent is a time of reflection, sacrifice, and prayer. Many who observe this time abstain from eating meat on holy days and Fridays throughout the season, making seafood a healthy and viable option. This Lenten period lasts until Easter and has been a practice observed for 1700-1800 years!
If you're looking for delicious, healthy and sustainable meals to prepare for your family this Lenten season be sure to come by and give us a visit. During the season, several species of fish become quite popular, like the Texas Gulf Black Drum- a flaky, but firm, whitefish that takes to grilling, baking, frying, blackening and more! Another great option is the Texas Gulf Red Snapper, a prize of any true seafood connoisseur that lends itself to as many cooking options as the Drum. Both fish are mild, and not considered "fishy" by any stretch, so these make for great meals if you're someone who does not always cook fish.
So as you prepare for the Lenten season, consider Groomer’s for your seafood needs. Make your Fat Tuesday celebration a little more special this year by incorporating a seafood dish or two into your feast or by ordering a crawfish sack to make it a real party, and each Friday during Lent, when you’re forgoing meat, try a sustainable fish option fresh from Groomer’s. There’s no better time than now to discover what fresh seafood options are available to you locally during Lent and year round!
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Looking For Crawfish on Fat Tuesday? Groomer's has you covered!
Order Your Fat Tuesday Crawfish below before Sunday and we will have your live crawfish bag ready on Tuesday for pick up!
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Weekly Crawfish Pre-Orders
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Crawfish are now available for pre-order every week!
These will not be graded and sized yet as we are still very early in the season.
All pre-orders must be picked up on Friday and we strongly encourage you to plan your boils for Friday as well! As a fair warning the crawfish are still not fully hard shell, so shelf life is minimum at best! In other words, these guys may not make it if you hold them until Saturday or Sunday! This should change as they get heartier later in the season.
How does this product come?
Pre-orders this year will be done only by the sack. Each sack will average about 34 pounds.
What is the price?
Price will change week by week. Every Monday on our website (www.groomerseafood.com) the prices will be posted.
How much should I get?
Plan on ordering at least 2 to 3 pounds of crawfish per adult at your boil. Bigger eaters like myself, may need 4 to 5 pounds.
How do I purge them?
The golden rule with crawfish is that you must purge them to remove all the muck that comes with living down in the mud. To do this, right before boiling, pour the sack of crawfish in a small children's pool or ice chest, cover with one box of salt, and add enough water to just cover the crawfish. Gently stir for 3-4 minutes, drain, and then rinse the crawfish with a hose. While purging, throw away "floaters", which are dead crawfish. You don't want these going in your boil.
How to Pre-Order:
Pre-orders must be done either on Monday or on Tuesday. To place a pre-order go onto
groomerseafood.com
and follow the prompts. Every pre-order must be paid for on the site to be locked in for a reserved bag. Every week we will order a little extra, but if you don't make this deadline we cannot guarantee that we will be able to fill your order.
ALL PRE-ORDERS MUST BE PICKED UP ON FRIDAY!!!
Live Product Risk:
Keep in mind that this is a live product that has had a very rough year, and if this product is not taken care of it is very easy to lose. Groomer's is not responsible for any loss of product once it leaves our doors, so be sure to inspect your bags. We will pack your crawfish with ice for travel in either a cooler you provide or in our own boxes. Should you choose to store your mudbugs, keep them in a cool, moist environment. The best place is in a cooler with ice on the bottom, newspaper/paper towels to separate and damp newspaper or paper towels on top. Be sure to keep the lid cracked so they can breathe!
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Baked Salmon with Lemon and Dill
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INGREDIENTS:
2- 8-10 oz. cuts of Salmon Fillet, Skin On and Boneless
Juice from two Lemons
¼ cup of Dry White Wine, Chardonnay works well
½ cup of Water
½ stick of Unsalted Whole Butter
2 tbsp Chopped Dill
1 tbsp Cracked Black Pepper
1 tbsp Kosher Salt
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DIRECTIONS:
1. Preheat oven to 325 degrees. Place Salmon skin down in the center of a baking sheet with rolled sides (to keep liquid from rolling off). Squeeze lemons, spreading juice evenly along the fillet allowing the excess to run into the pan.
2. Add White Wine and Water to the pan (this liquid is what helps keep the salmon moist and helps steam it). Cut the butter into ¼- ½ inch slices and spread them around the bottom of the pan evenly.
3. Season salmon with Dill, Black Pepper, and Salt. Drizzle olive oil over the top of the fillet.
4. Bake in the oven at 325 degrees for approximately 8-10 minutes or until done. While baking, occasionally spoon liquid over the tops of the fillet to keep moist. Remove from oven and serve as an appetizer or main course. Enjoy!!!
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Serves: 2
Ingredients:
2 Four to Five ounce Cold Water Lobster Tails, thawed
4 ounces of Melted Butter Ghee
Your Favorite All Purpose Seasoning
Juice from 1/2 a Lemon
Kosher Salt and Black Pepper to taste
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Directions:
1. First you need to expose the lobster meat with kitchen shears. Two options you can choose from based on how you want to present it. A) Take shears and cut a V on the top of the shell with the top of the V being approx. two inches and the bottom of the V ending the near the start of the tail fin things. Remove the shell inside the V and pull meat out leaving it attached at the bottom of the V. B) Make one cut straight down the middle of the top of the shell and pull the entire meat out of the shell. Break the shell inwards to create a V shaped stand to set the meat on. Place meat on shell holder.
2. Make a lobster marinade by combining butter, lemon juice, and spices. Brush on meat portion of lobster tail liberally. Turn oven broiler to high. Broil for 5-6 minutes, brushing more butter on tail halfway through cooking time. Remove from oven and serve with drawn butter marinade. Enjoy!!!
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Serves: 4
INGREDIENTS:
Eight Jumbo Sized Sea Scallops
Kosher Salt to taste
1 tbsp of Olive Oil
4 tbsp of clarified butter or unsalted butter (reserve 3 tbsp for making the brown
butter sauce)
1 large lemon, juiced
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DIRECTIONS:
1. Pat the scallops with a paper towel until nice and dry. Season generously with
Kosher salt. (Make sure scallops are pretty dry. Helps form that golden crust.)
2. Place a non-stick pan on high heat and add olive oil and 1 tbsp of butter. Let it
heat up to just before it smokes. Shouldn't take too long.
3. Place scallops in pan standing on their flat surfaces. (IMPORTANT: Resist the
temptation to move them. Don't shake the pan or adjust the scallops. Leaving
them alone helps created that desired crust.) Cook for about two minutes or until
you can peek under and see a brown crust. Carefully flip each scallop to the
opposite side and cook for about a minute. Don't overcook them or they will get
rubbery. Only a minute is needed on the second side and only three minutes or less
total. Remove scallops from pan.
4. Add reserved butter to pan and heat over low heat until it begins to turn a
caramel color. (This is called browning you butter which brings out a nutty flavor.)
When that color is achieved remove from heat and add lemon juice. Spoon over hot
pan seared scallops for a great butter sauce. Enjoy!!
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