Supply Lines Getting Tight
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If you come in once or twice a week you may have noticed certain products have been out or in short supply. As we all know the last year or so has been a unique one. Right now there are some major shortages on staffing across industries and this is especially true when it comes to Truck Drivers. This has brought some unique challenges to the world of procuring fresh seafood.
We have to line up our trucking schedules in very narrow windows to ensure what we buy will arrive at our dock in the right time frame. To help secure deliveries at the right time we are paying premiums on delivery fees, in some cases double what we typically are used to.
We are also seeing labor shortages with many of our suppliers, some bad weather that is affecting catch amounts, and with many main items being short, wholesale accounts are moving over to substitutes, making those items also short.
All that to say, things are a bit of a mess in the seafood world and really just in the food industry in general right now. We are doing everything we can to help make this go as unnoticed as possible in the store, but just as a heads up, you may see some items that are in shorter supply than typical. This should iron out as things go along but for right now we just wanted to give you a bit of an update on the supply chain and how things are going.
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Best Pricing Of The Season!
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We also deliver Live Crawfish To Your Door!
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*Crawfish Pricing Valid Until May 1st*
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In Store & Curbside Specials valid 04-29-21 - 05-05-21
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Wild East Coast
Haddock Fillet Skin On
$14.95 per pound
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Wild East Coast
MonkFish Lion
$12.95 per pound
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Ocean Raised
Canadian Salmon Fillet
$12.95 per pound
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PEI Black
Organic Mussels
$5.50 per pound
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Wild East Coast
Countneck Clams
$6.50 per pound
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Wild Blue Crab
Fresh Cocktail Fingers
$17.95 per pound
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Wild Gulf Coast
16/20 Fresh Shrimp
$13.95 per pound
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Grill Light
Gift Set $39.99
Spatula $24.95
Tongs $24.95
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Bomba
2.2lb Bomba Rice $9.95
1lb Bomba Rice $7.95
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Zoup!
Seafood Stock $9.99 ea
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Tasty Cajun Butter
Texas Beef Pellets $14.95
Signature Pellets $14.95
Hickory Pellets $14.95
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SOS Stainless
Steel Oysters
Oyster Shells For Grilling $29.95
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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 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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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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Dock. Door. Dinner.
Seafood Delivery!
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Our New GO TEXAN
Gulf Shrimp
Program Has Launched!
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Texas Trio Shrimp Package
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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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We also have Salmon Packages For
Anyone Looking To Load Up On
Heart Healthy Omega-3s!
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Salmon Lovers Package -Single
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Salmon Lovers Package -Couple
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Salmon Lovers Package -Family
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Friday & Saturday
At Groomer's Seafood
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Grilled Rosemary Monkfish
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Ingredients:
- 4 6-8 ounce monkfish fillets
- 8 sprigs of fresh rosemary (kept long for skewering)
- Ripe tomatoes (plum, vine, cherry or a mixture) per person
- 1 12 ounce bag of buffalo mozzarella
- a handful of whole, fresh, bushy basil leaves
- extra virgin olive oil
- a squeeze of lemon juice
- sea salt for seasoning
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Directions:
- If using a BBQ remember to light it early so it is at a high heat when you are ready to get grilling. Aim to get the coals white all over and pile them up so they are close to the grilling rack.
- Slice the monkfish thinly lengthways down each fillet and cut into 8 lengths. Thread a sprig of rosemary through each one until the whole strip is skewered.
- Choose tomatoes for ripeness and colour rather than shape. Slice the tomatoes, leaving the smaller ones whole. Arrange on a serving plate with torn-up chunks of the mozzarella. Scatter the fresh basil leaves on top and dress with the olive oil (lemon-flavoured oil works well too).
- Get your grill or barbecue hot. Brush the monkfish with a little oil and a sprinkle of sea salt and grill for 2-3 minutes per side, allowing the fish to lightly sear and the rosemary to blacken.
- Place the monkfish on top of the salad and finish with a further sprinkling of crunchy sea salt, a squeeze of lemon and a little more olive oil.
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Ingredients:
- 1 cup ¾-inch diced new potatoes
- 6 mussels
- 4 2-inch pieces shucked corn on the cob
- 1 quartered hot Italian sausage link or chorizo
- ½ cup thinly sliced fennel bulb
- 1 Tbsp. butter
- 1 tsp. tomato paste
- ½ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- ½ tsp. kosher salt
- ½ tsp. smoked paprika
- ½ cup white wine
- Grilled bread, for serving
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Directions:
- Prepare a gas or charcoal grill for medium, direct heat.
- Stack 2 18-inch heavy foil sheets on a work surface. In the center of the foil, place the potatoes, mussels, corn on the cob, sausage, fennel, butter, tomato paste, pepper, garlic powder, salt and smoked paprika. Pull up the sides of the foil and pour in the white wine.
- Seal the packets by bringing up opposite sides of the foil and tightly folding them down, leaving a bit of room for the mussels to open. Fold the two ends closed.
- Grill about 10 minutes, until the mussels have opened. Remove and let rest 5 minutes. Serve with grilled bread.
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Fried Haddock Fish N Chips
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Ingredients:
- 1 1/2 cup cornmeal
- 1 Tablespoon Granulated garlic
- 1 Teaspoons onion powder
- 1/2 -1 teaspoons cayenne pepper
- 1 teaspoon white or black pepper
- 2 teaspoons salt adjust to taste
- 1 1/2 cup buttermilk
- 4 8-ounce Haddock fillets (cut in small chunks)
SPICY TARTAR SAUCE
- 1 cup mayonnaise
- 1 tablespoon finely diced onion
- 1/2-1 teaspoon mustard sauce
- 3 tablespoons hot pepper relish
- 1 tablespoon granulated garlic
- Dash hot sauce
- Salt and pepper to taste
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Directions:
- Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
- In a large bowl mix together, cornmeal, garlic , onion powder, cayenne, salt and pepper.
- If fish fillet too large cut into bite-sized pieces.
- Dip each strip in buttermilk and lightly deep into the remaining corn meal.
- Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
- Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.. Repeat with the remaining fillets and season the fish with lemon juice. Serve with spicy tartar sauce
SPICY TARTAR SAUCE
- In a serving bowl combine mayonnaise, garlic, hot pepper relish, onions, mustards, dash hot sauce ,salt and pepper .Cover with plastic wrap and let the flavors mellow in the refrigerator for at least 1 hour before serving.
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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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