We Fish You A Hoppy Easter Every Bunny!
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It's the biggest weekend in the Seafood World and you're invited! This week brings with it Good Friday and Easter Sunday, which rival that of even Christmas for the massive amount of demand for seafood during this time. It's all hands on deck this weekend, and we've put together a fantastically diverse collection of "Codfather Specials" for the occasion.
Check them out below, and if we don't see you to say it in person, from our family to yours, have a Happy Easter!
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Specials valid 4-18-19 - 4-24-19
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Wild Texas Gulf Coast Flounder
$15.95 per pound
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Texas Raised
Redfish On The Halfshell
$11.95 per pound
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Wild Texas Gulf Coast
Red Snapper Fillet
$23.95 per pound
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Wild East Coast Cod Fillets
$14.95 per pound
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Fresh Columbia
Raised Tilapia Fillets
$6.95 per pound
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Ocean Raised
St. James Scottish Salmon
$15.95 per pound
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Ocean Raised Icelandic Salmon
$14.95 per pound
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Fresh Never Frozen Wild Texas Gulf Colossal
10/15 CT Shrimp
$15.95 per pound
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Texas Gold Shrimp Boil In A Bag
$9.95 per 3 pound bag
Massive Sale!!
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Friday and Saturday Groomer Items!
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Homemade Cajun
Crab Bites
$7.95 per pack
Friday and Saturday Only
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Fresh House Blend Stuffed Crab
$11.95 per 2 pack
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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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.
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 the little buggers 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.
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.
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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Chef Paul Magic Seasonings
Chef Paul Prudhomme propelled the distinctive cuisine of his native Louisiana into the international spotlight by creating exciting and new American and international dishes.
As the youngest of 13 children, Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side. In his early 20’s, ChefPaul’s curiosity of life and cultural customs prompted him to leave his hometown of Opelousas, LA in search of the next, greatest flavors. Traveling far and wide, Chef Paul learned to love, appreciate, and blend the flavors of his younger years with those of many other cultures.
Chef Paul wanted to share his great love and passion for Louisiana food. In July, 1979, he and his late wife, K, opened K-Paul’s Louisiana Kitchen in the historic French Quarter of New Orleans. They had no idea their modest 62-seat restaurant would soon become an international dining destination. With nightly lines of eager diners waiting sometimes hours to be seated, K-Paul’s underwent renovations in 1996 to more than double its seating capacity. With the expansion, diners were also especially pleased to learn that K-Paul’s started taking dinner reservations. Many credit Chef Paul for helping to put New Orleans cuisine on the map.
As a result of endless requests for his seasoning secrets, Chef Paul started bottling and selling his own line of herbs and spice for home, retail and institutional use. Today, Chef Paul Prudhomme’s Magic Seasoning Blends
®
are distributed in all fifty states and in more than 30 countries around the world, where his blends are popular with home cooks and professionalchefs alike.
As one of America’s best-known chefs, Prudhomme was featured often on the three major television networks’ prime time programs. He made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show. In the summer of 2002, Chef Paul’s life story was featured on A&E Biography.
Try out this world famous line this week with our specials, I really recommend the blackened redfish magic!
•Salmon Seasoning 7oz $3.99
•Shrimp Seasoning 5oz $3.99
•Salt Free Seasoning 5oz $3.99
•Barbecue Seasoning 5.5oz $3.99
•Seafood Magic Seasoning 2oz $3.99
•Poultry Magic Seasoning 2oz $3.99
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La Boucherie
Crawfish & Jambalaya
Stuffed Pork Chop
A brand new item from our friends at La Boucherie!
A delicious pork jump with
cajun seasonings, stuffed
with a mouth watering
Crawfish Jambalaya.
Just bake and serve!
$8.99 each
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Hushpuppies
The meal just isn't complete without the hushpuppies. Fry these up for the perfect side item.
Original Hush Puppies
1 pound bag $2.50 Each
Jalapeno Hush Puppies
1 pound bag $2.50 Each
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Braswell’s Select Sauces
In 1946, Braswell Food Company was established in Statesboro, GA. Braswell’s has experienced enormous growth since Albert Braswell got things started with one steam kettle and a bushel of local pears. His small batch cooking method and keen attention to detail are practices still employed by Braswell’s today. Though they began their venture with jams and such, through the years they broke into the seafood world and now boast a full seafood collection line. From marinades, to sauces and to high end seasonings,Braswell's Seafood Collection is a must have for any "Seafoodie".
•Citrus Pineapple Seafood Marinade 12oz $3.99
•Tangy Lemon Caper Sauce 12oz $4.49
•Sweet Honey Dijon Marinade 12oz $3.99
•Coastal Ketchup 12oz $3.99
•Creamy Cucumber Crab Cake Sauce 12oz $4.49
•Orange Chipotle Sauce 12oz $3.99
•Fish Taco Marinade 12oz $4.50
•Key Lime Seafood Marinade 12oz $3.99
•Savory Soy Seafood Marinade 12oz $3.99
•Tartar Sauce 12oz $4.50
•Seafood Cocktail Sauce 11oz $4.29
•Seafood Remoulade dipping sauce 10.5oz $4.50
•Good and Evil Seafood hot Sauce 5oz $2.50
•Horseradish Seafood Dipping Sauce 9oz $3.99
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Grilled Soy Brown
Sugar Salmon In Foil
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Ingredients:
- 1 1/2 pounds salmon with skin on
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Parsley, chopped for garnish
- Lemon wedges
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Instructions:
- Combine all marinade ingredients in a small bowl. Place the salmon in a large zip-tight bag or shallow glass baking dish and add the marinade, turning to coat the fish entirely. Seal tightly or cover with plastic wrap and marinate in the refrigerator for 1-3 hours.
- Preheat grill to medium-high heat. Take a large piece of heavy-duty aluminum foil and remove the salmon from the marinade, laying it skin side down in the center of the piece of foil. Fold the long sides up and then over themselves, repeating with the short sides, to create a sealed packet containing the salmon.
- Transfer the foil-wrapped salmon to the hot grill over indirect heat not directly over the flames and close the grill lid. Cook for 15-18 minutes until almost entirely cooked through. Brush the grill grates directly over the flames with a little oil, then carefully open the foil packet and using one of the long edges of the foil, and flip the salmon directly onto the grill grates over direct heat to char the top. Grill just until cooked through, and grill marks appear (1-2 minutes) being careful not to overcook, the use two large spatulas to remove the salmon from the grill.
- Transfer to a serving platter and garnish with chopped parsley and lemon wedges before serving.
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Grilled Lemon
Garlic Red Snapper
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Ingredients:
- 1.5 lb red snapper fillet
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/4 teaspoon dried parsley
- 1 lemon, divided
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Instructions:
- Preheat the grill to high heat. While the grill heats begin seasoning the fish.
- Pour the olive oil over the red snapper. Then sprinkle half the salt, black pepper, garlic powder and paprika over the finish. Massage into the fish. Flip over and repeat. Flip the fish back over and sprinkle the dried parsley on top.
- Cut the lemon in half. Juice one half of the lemon and drizzle over then slice the other half of the lemon and place on top of the fish.
- Reduce the heat on the grill to low. Spray the grill grates with non-stick cooking spray. Carefully, place the fish on top of the grill grates. Grill with lid closed for 7 minutes. Using tongs, remove the lemon slices from the top of the fish and place on the grill grate. Carefully, using a spatula, flip the fish. Place the lemon slices back on the fish, close the lid and grill for an additional 7 minutes or until internal temperature reaches 165 degrees Fahrenheit and the fish is cooked through. Cut fish into slices (if whole filet), divide among plates, and enjoy immediately.
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Ingredients:
- 1 pound Texas Gulf Coast 10/15 shrimp peeled and deveined
- 2 teaspoons Cajun or creole seasoning
- 3/4 cup all-purpose flour
- 2 large eggs
- 1/2 cup plain dry bread crumbs
- 1/2 cup Panko crumbs
- 1/2 cup flour
- Vegetable oil
- salt
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Instructions:
- Sprinkle shrimp with cajun seasoning.
- Place 3/4 cup flour in a shallow bowl. In a second shallow bowl, whisk eggs together with 1 tablespoon of water.
- Combine bread crumbs, Panko crumbs, and flour on a paper plate or in a shallow dish.
- Coat shrimp in flour, dip in egg, and then press into bread crumb mixture, throughly coating them.
- Pour 1 inch of oil in a Dutch oven or skillet with high sides. Heat until oil sizzles when you drop a few bread crumbs in.
- Fry shrimp in batches until golden brown. This will only take a minute or two depending on shrimp size and how hot the oil is. Do not overcook them or they will be chewy. Place them on a paper towel-lined plate.
- Sprinkle shrimp lightly with salt when you take them out of the oil.
- Serve with cocktail sauce.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Corpus Christi
[ 4002 East Causeway Blvd]
[Corpus Christi, TX, 78402]
www.GroomerSeafoodCorpusChristi.com
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