Make an Impact This Earth Day. |
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In our ongoing mission to become more sustainable, we’ve teamed up with Verdn to attach high-quality impacts to certain products, about 80 percent of our products on Fresh Fish Fast. The impact of each product is unique, transparent, and fully trackable through the organization Empower. After buying an impact product, you’ll receive a link to your very own tracking dashboard, to see what your purchase is doing, where it's doing it, and how it's impacting our oceans for the better.
The Plastic Problem:
More than 350 million tons of plastic is produced every year – half of which is intended for single use, and less than 10% of which is ever recycled. From this astronomic total, only about 2.3% ends up in the oceans, yet this still means that 8 million tons of waste are added every year; the equivalent of a garbage truck dumped every minute. The number is also growing rapidly, and it is estimated that plastic may outweigh fish in the ocean by 2050.
The Solution:
Empower is creating a solution to the plastic waste problem by giving plastic a value. We are cleaning up the world while fighting poverty by providing a wage to those in need.
Empower is building a global plastic waste ecosystem based on the same philosophy as the Norwegian bottle deposit system.
By giving plastic waste a value
we can both stop leakage of plastic into the environment and cost-efficiently incentivize collection of leaked waste. By tracking it and making digital inventories we also ensure that the most of it is reused and recycled,
and you can help be a part of it.
How Can You Help?
There's nothing extra needed on your end. When you see this banner on an item on Fresh Fish Fast it will indicate what a portion of your sale will go towards. Every kilogram of plastic harvested makes up about 80 plastic bottles. You will be sent a link after purchase that will allow you to track what exactly your purchase went toward, where it helped, and how. All you have to do is order like usual and by enjoying seafood you can help clean up our oceans.
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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 April 24th* |
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In Store & Curbside Specials valid 04-22-21 - 04-28-21 |
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Wild Ecuadorian
Mahi Mahi Fillet
$22.95 per pound
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Wild Panamanian
Swordfish Steaks
$17.95 per pound
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Ocean Raised
Scottish Salmon Fillet
$13.95 per pound
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Wild Gulf Coast
Fresh 16/20 Shrimp
$13.95 per pound
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Wild Alaskan
Colossal King Crab Legs
$38.95 per pound
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Wild Alaskan Medium
Snow Crab Clusters
$20.95 per pound
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Mediterranean Branzino
Fillet Skin On
$18.95 per pound
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Bayou Classic
Boiling $302.49
Boiling Paddle $16.23
Dual Jet Burner $84.99
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Cajun Caviar
Original Cajun $21.95
Paddlefish Cajun $24.95
Spicy Cajun $44.95
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Toadfish Brand
Fish Spatula $28.00
Folding Fillet Knife $49.95
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Tasty Cajun Butter
$10.00
Pancho Bigotes
Red Sauce $5.29
Green Sauce $5.29
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Wild Wood
Grilling Planks $3.99
Grilling Wraps $6.99
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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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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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Ingredients:
- 1/2 cup all-purpose flour for dredging
- 1 teaspoon sea salt
- 1 teaspoon fresh black pepper
- 3 fresh swordfish steaks
- 1 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 4 cloves garlic, thinly sliced
- 1/3 cup fresh lemon juice
- 1/2 cup dry white wine
- 2 tablespoons capers, drained
- 1/3 cup minced fresh parsley
- Lemon garnish
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Directions:
- Combine the flour, pepper, and salt in a shallow dish such as a pie plate. Dredge the swordfish steaks in the flour mixture and shake off any excess.
- In a large skillet, over medium-high heat, heat the olive oil with the butter. When hot, add the fish and cook until browned on the underside, 2 to 3 minutes. Turn fish over and cook until well browned on the other side. Transfer to a platter and keep warm.
To make the sauce:
- Add the garlic to the skillet and cook until fragrant, 30 seconds to 1 minute.
- Add the lemon juice and wine to the pan and deglaze, scraping up any browned bits. Bring to a boil, turn heat to low and add the capers. Adjust the salt seasoning to taste.
- Return the swordfish to the skillet and let the fish cook for a few minutes so that it can absorb the flavors of the sauce. Sprinkle with the parsley and serve at once, garnished with parsley and lemon.
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Ingredients:
- 6 branzino filets
- 2 tbsp olive oil
- salt and pepper, to taste
CITRUS PESTO
- 1 cup fresh basil leaves, moderately packed
- 1/4 cup olive oil
- 1/3 cup pine nuts, toasted
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 clove garlic
- salt and pepper, to taste
GARNISH
- 1 lemon, sliced
- 2 oranges, sliced
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Directions:
- Preheat the oven to 350 degrees fahrenheit.
- Place the branzino filets on a parchment lined baking tray. Lightly coat the filets in olive oil and sprinkle with salt and pepper. Cook for 12 minutes, or until cooked through.
- While the branzino is cooking, lightly toast the pine nuts in a pan on the stove. Add the toasted pine nuts along with the remaining citrus pesto ingredients to a food processor and pulse several times until you have a pesto.
- Slice the lemon and oranges for the top garnish with a mandoline and set aside.
- When the branzino is cooked through, place it on a serving platter and top each filet with the citrus pesto and a few citrus slices.
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Ingredients:
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound wild-caught skin-on mahi-mahi fillets
- 1 ¼ cups cherry tomatoes, halved (about 7 ounces)
- 1 ¼ cups thinly sliced red onion (from 1 onion)
- Cooking spray
- 8 (6 inch) corn tortillas
- ¾ cup reduced-fat sour cream
- 1 cup finely shredded cabbage (from 1 small head or 1 [10-ounce] package)
- ½ cup fresh cilantro leaves
- 1 lime, cut into wedges (Optional)
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Directions:
- Stir together the paprika, garlic powder, oregano, salt, pepper, and 1 tablespoon of the oil in a small bowl. Rub all over the fish. Place the tomatoes and onion in a 5- to 6-quart slow cooker lightly greased with cooking spray; drizzle with the remaining 1 tablespoon oil, and top with the fish. Cover and cook on LOW until the fish flakes easily with a fork, about 1 hour and 30 minutes.
- Flake the fish into large chunks. Spoon the fish evenly into the tortillas, and top evenly with the cooked tomatoes and onions, sour cream, cabbage, and cilantro leaves. Serve with the lime wedges, if desired.
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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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