Things have not been going well the last few weeks with crawfish. Cold weather makes catching crawfish extremely difficult because when they get too cold they go dormant won't go into traps looking for food. By far, this has been one of the worst starts of the season we have ever seen, especially when we were catching better in December. But, the good news is hope is on the horizon. Weather has been warming up, which means the catch should go up and we should see some more volume. We are hoping next week brings us something better. Follow us on Facebook to see the most up to date news. |
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Featured Item: East Coast Haddock |
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We haven't seen Haddock in the market in some time. Maybe since around last March or so. With the craziness of the last year Haddock has been a hard fish to source lately. We have had many requests for it lately, and we are excited to say we are finally able to bring some in for everyone who has been asking for it.
Haddock comes to us out of the East Coast and has a mild sweet taste with lean ,white flesh and medium flakes, with a texture that is firm yet tender after cooking. When compared to Cod, Haddock has a finer flake and a slightly sweeter flavor. We have a great recipe at the bottom of this newsletter that incorporates Haddock, give it a try!
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In Store & Curbside Specials valid 01-21-20 - 01-27-20 |
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Wild Ecuadorian
Mahi-Mahi Fillet
$15.95 per pound
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Texas Raised
Redfish Fillet
$17.95 per pound
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Wild Gulf
Coast Grouper Fillet
$22.95 per pound
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Wild Gulf West
Coast Flounder Fillet
$17.95 per pound
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Wild East Coast
Haddock Fillet
$13.95 per pound
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Ocean Raised
Scottish Salmon Fillet
$13.95 per pound
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Wild Gulf Coast
16/20 Shrimp
$13.95 per pound
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Panchos Bigotes
Tasty Cajun Butter
$10.00 ea.
Red Salsa $5.29 ea.
Green Salsa $5.29 ea.
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Louisiana Sauces
Garlic Butter $2.99 ea.
Seafood Sauce $1.99 ea.
Remoulade Sauce $2.17 ea.
Tartar Sauce $1.99 ea.
Fish Taco Sauce $2.99 ea.
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Cajun Cookery
Crawfish Etouffee
$15.95 ea.
Thanksgiving Gumbo
$15.95 ea.
Christmas Gumbo
$15.95 ea.
Gumbo Ya-Ya
$15.95 ea.
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Spice Lab
French Onion $3.50 ea.
Rosemary Garlic $3.50 ea.
Pepper Corns $3.99 ea.
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Bandera Quail
Quail Poppers $15.99 ea.
Whole Quail $15.99 ea.
Quail Knotts $15.29 ea.
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Louisiana Fish Fry
1lb Bag $3.49 ea.
10 ounce Bag $3.95 ea.
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Groomer's Seafood Made Products |
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Cheese & Shrimp Dumplings
$7.95 per 2 pack
Friday and Saturday Only
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Cajun Crab Bites
$7.95 each
Friday and Saturday Only
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Fresh Stuffed Blue Crabs
$11.95 per 2 pack
Friday and Saturday Only
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Pre-Order For Valentine's! |
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Skip The Lines By Ordering Curbside! |
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Groomer's Seafood Is Committed To Your Safety.
We are 3rd party audited to ensure the highest standards and we also offer contact free curbside and delivery services.
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Or Call Us At 210-377-0951
To Place An Order
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February's Catch Of The Month Is
Yellowfin Ahi Tuna & Regal King Salmon
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Catch Of The Month -Single
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Catch Of The Month -Couple
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Catch Of The Month -Family
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Ingredients:
- 2 cups cooked white rice
- 4 wild-caught Mahi Mahi fillets – thawed or fresh
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. cumin
- 1/4 tsp. smoked paprika
- 1 tsp. chili powder
- pico de gallo, fresh avocado, or other toppings of choice
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Directions:
- Cook the rice ahead of time according to package directions.
- Preheat the grill using medium heat.
- In a small bowl, combine the dry spices: salt, pepper, cumin, smoked paprika, and chili powder. Mix well.
- Brush each fillet with olive oil and then season each fillet with the dry spice mixture. Using your fingers, pat the seasoning onto each fillet.
- Place the fillets onto the grill and grill for six minutes. Flip, and grill for another six minutes. Check the internal temperature or fork test to ensure the fish is white and flakes easily.
- Remove from the grill and assemble your grilled Mahi Mahi rice bowls – add about 1/4 cup rice to a bowl, top with one grilled Mahi Mahi fillet, then top with sliced avocado, fresh pico de gallo, or other toppings of your choice.
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Ingredients:
- 2 pounds skinless grouper fillets
- Salt
- 2 eggs, lightly beaten
- 1/4 cup yellow mustard (Dijon is fine)
- 1 tablespoon Creole or Cajun seasoning
- 3 tablespoons heavy cream or half and half
- 1 sleeve Saltines crackers
- Peanut oil for frying
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Directions:
- Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
- Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
- Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
- While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.
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Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.
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Ingredients:
- 4 (4-ounce) haddock fillets (or 2 (8-ounce) fillets)
- Salt to taste (kosher)
- 2 to 3 tablespoons butter
- 4 to 6 tablespoons breadcrumbs
- Black pepper to taste
- Garnish: lemon wedges
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Directions:
- Heat the broiler.
- Lay the fillets skin side down—even if there is no skin—on a buttered broiler pan. A fish pan is ideal, but any heavy broiler pan will do. Cover it with foil to make cleanup easier.
- Salt the fish well, then slice the butter thinly and lay the pats on the haddock fillets. Top with a generous sprinkling of breadcrumbs.
- Broil for 10 minutes per inch of thickness of the fish, based on how wide the fillet is at its widest point. It'll take at least 5 minutes, even for thin fillets like sole.
- Remove and grind black pepper over the fish, add more butter if you wish, and serve piping hot with lemon wedges. I like crusty bread and a simple salad to go with this recipe.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Order Curbside
Or Pick Up:
www.GroomerSeafood.com
Order Shipping Nationwide Or Local Delivery at:
www.FreshFishFast.com
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