This Saturday is Chinese New Year!
Seafood and Chinese New Year go hand in hand. Traditionally family is gathered from all limbs of the tree for a feast featuring a number of dishes, either eight for prosperity or nine for longevity. For this day whole fish are a must as they represent having a good start and end to the new year and avoiding bad luck. For me, my favorite fish to serve whole is the Bronzini. The meat is sweet, flaky, and delicious and the sizing is great for cooking whole!
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Military Monday Discounts!
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We are offering a 15 percent discount every Monday for our former and active Military. To get your discount all you have to do is present your military ID to your cashier upon check out.
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Specials valid 01-23-20 - 01-29-20
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Fresh Alabama
Raised Catfish Fillet
$6.95 per pound
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Wild Ecuadorian
Mahi Mahi Fillet
$13.95 per pound
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Fresh Texas Raised Striped Bass
$15.95 per pound fillet
$7.95 per pound whole
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Fresh Never Frozen Wild Texas Gulf Brown Extra Jumbo
16/20 Count Shrimp
$13.95 per pound
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Wild East Coast Cod Fillet
$13.95 per pound
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Ocean Raised Whole Mediterranean Bronzini
$8.95 per pound whole
$18.95 per pound fillet
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Ocean Raised Scottish Salmon
$13.95 per pound
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Fresh Squid Tubes & Tentacles
$5.49 per pound
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Fresh Baby Octopus
$4.49 per pound
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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
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Fresh House Blend
Stuffed Crab
$11.95 per 2 pack
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
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Fresh Cheese Shrimp Dumplings 6 for $7.95
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This week our featured items are all geared towards Chinese New Year! We have side items, sauces, eel, noodles and more!
Frozen Broiled Eel ( Unagi Kabayaki) $16.50
Shumai pork and shrimp dumplings $3.50
Shumai shrimp dumplings $3.95
Shumai wasabi dumplings $3.10
Shumai Crab dumplings $ 3.95
Pork and vegetable Gyoza potstickers $4.95
Vegetable Gyoza potstickers $4.95
Dynasty Maifun rice sticks $3.99
Dynasty Saifun bean threads $3.99
Kikkoman traditionally brewed soy sauce $3.99
Kikkoman less sodium soy sauce $3.99
Kikkoman wasabi sauce $3.99
Kikkoman Unagi sauce $3.99
Kikkoman Sriracha Mayo $3.99
S&B yuzu spicy citrus paste in tube $2.10
S&B hot wasabi in tube $ 2.10
Sriracha Hot Chili Sauce $3.99
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Crawfish Accessories and Boils!
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Cowboys’s Wild Game Crawfish Washer $59.99 Each
Bayou Classic Crawfish Event Table $89.99 Each
Crawfish Trays (Red, Navy, Purple, Yellow) $2.99 Each
Outdoor Gourmet Aluminum Crawfish Boiler Pot 42qt $79.98 60qt $114.99
Outdoor Gourmet Pot Cooker Stand $59.95
Louisiana Fish Fry Crawfish Boil Seasoning
3oz Crawfish Crab & Shrimp Boil in a Bag $1.79
-5oz Bag Crawfish Crab & Shrimp Boil $1.99
-1LB Bag Crawfish Crab & Shrimp Boil $2.29
-8oz Liquid Concentrated Crawfish Crab & Shrimp Boil $4.99
-16oz Liquid Concentrated Crawfish Crab & Shrimp Boil $8.29
Swamp Dust
Seafood Boil 1lb bag $4.49 4lb. Bag $12.99
Swamp Fire Seafood Boil 8oz bag $1.99 1lb bag $3.99
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How To Pre-Order Crawfish
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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 the specified day and we strongly encourage you to plan your boils for the same day 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 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:
and follow the prompts. Every pre-order must be paid for on the site to be locked in for a reserved bag.
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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Whole Steamed Snapper with Chrysanthemum and Tofu Salad
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Ingredients:
For the Chrysanthemum Salad:
¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
¼ cup sesame oil
1 bunch (6 cups) chrysanthemum leaves or collard greens, roughly chopped (thick stems removed)
1 cup cilantro leaves
2 scallions, thinly sliced
14 ounces firm tofu, crumbled
Kosher salt and freshly ground white pepper, to taste
For the Steamed Snapper:
One 1½-pound whole red snapper, cleaned and scaled
Kosher salt, to taste
2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine
3 tablespoons vegetable oil
3 scallions, thinly sliced on a bias
One 2-inch knob fresh ginger, peeled and julienned
Fresh cilantro leaves, for garnish
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Instructions:
- Make the salad: In a small bowl, whisk together the soy sauce, rice vinegar, sugar and sesame oil. In a large bowl, toss the chrysanthemum and cilantro leaves, scallions and tofu with the dressing, and season with salt and white pepper. Set aside until ready to serve.
- Make the steamed snapper: Rinse the fish and pat it dry with paper towels. Score the fish on both sides with a series of slits 2 inches apart. Place the fish on a heatproof plate and season liberally with salt. Place the plate in a steamer basket (bamboo is optimal, but any steamer basket will do) set over a pan of 2 inches of boiling water. Cover the bamboo steamer or pot, and cook until cooked through and the flesh flakes easily when pierced with the tip of a knife, 10 to 12 minutes.
- Meanwhile, in a small bowl, whisk together the soy sauce and rice wine. A few minutes before the fish is finished cooking, heat the vegetable oil in a small pan over medium heat. You want it hot, but not smoking.
- As soon as the fish is cooked, carefully remove the plate, draining any liquid that has accumulated. Sprinkle the scallions and ginger over the fish and immediately pour the hot oil over top to wilt the scallions and ginger. Drizzle with the soy sauce mixture and garnish with cilantro leaves. Serve immediately with the chrysanthemum salad on the side.
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Whole Steamed Fish
With Ginger and Scallion
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Ingredients:
- 1 cleaned and scaled striped bass, (about 1½ pounds) with head and tail left on
- Kosher salt and fresh ground pepper
- One 3-inch piece fresh ginger, peeled and cut into thin matchsticks
- 3 tablespoons Xiaoxing cooking wine
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 3 scallions, green and white parts cut into thin matchsticks
- 1/2 bunch cilantro, cleaned and stemmed
- 1/2 cup vegetable oil
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Instructions:
1. Wipe fish dry and cut 4 to 6 deep, diagonal cuts along the body on both sides.
2. Generously salt and pepper both sides of the fish.
3. Set up a steamer and lay the fish inside and cover with ginger.
4. Steam the fish for 8-10 minutes until cooked through.
5. While the fish is steaming, in a small bowl, stir together the wine, soy sauce and sugar until the sugar is dissolved.
6. Remove the fish, drain off any liquid and place on a large platter.
7. Scatter the scallions and cilantro over the fish.
8. Heat up the vegetable oil until very hot.
9. Pour the sauce over the fish and scallions and then pour the oil over the fish. It will sizzle nice and loud. Serve immediately.
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Chinese Whole Baked Fish with Ginger and Scallions
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Ingredients:
- 2 whole branzino fish, gutted and descaled
- 3/4 tsp salt
- 1/4 cup olive oil
- 2 tbsp low-sodium soy sauce
- 3 green onions, sliced into rounds
- 1 inch ginger, julienned
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Instructions:
- Two hours before you plan on cooking the fish, rinse it with water in the sink and pat dry with paper towels.
- Lay the fish flat, use a sharp knife make diagonal cuts across its side, running vertically from dorsal fin to belly at a slight angle (see the image in the post for reference). Go deep enough that you hit the bones.
- Sprinkle the salt all over the fish, inside and out, rubbing it in. Take the julienned ginger and insert some pieces inside the cuts on the fish's sides and inside the belly.
- Allow fish to rest for 2 hours.
COOKING THE FISH
- Preheat the oven to 375 F. Mix the green onions and the olive oil in a bowl and set aside.
- Place the fish in oven safe, low rimmed cookware (I always put foil in the bottom for easy clean up). Drizzle the oil on top of the fish, turning to get both sides. Lay the fish back flat and add the green onions on top of the surface.
- Finally, drizzle soy sauce evenly across the top of the fish.
- Place in the oven and cook for 25-30 minutes or until done. Allow to rest a few minutes before serving whole.
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Ingredients:
For the sauce (mix together in a bowl)
- 2 teaspoons sugar
- 1/2 cup chicken or vegetable broth
- 3 tablespoons ketchup
- 1 teaspoon rice vinegar (or white vinegar)
- 1/2 teaspoon sesame oil
For the shrimp
- 1 pound raw shrimp, deveined
- 2 teaspoons cornstarch
- 2 tablespoons canola, vegetable or peanut cooking oil
- 1 teaspoon grated fresh ginger
- 1-2 garlic cloves, finely minced
- 1 tablespoon finely sliced green onion
- Handful of shredded iceberg lettuce
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Instructions:
- Toss shrimp with cornstarch: Pat the shrimp very dry and place them in a bowl. Toss with the cornstarch.
- Fry in hot pan 1 minute each side: Heat a wok or large frying pan on high heat until a bead of water instantly sizzles and evaporates upon contact.
- Add the cooking oil and swirl to coat. Add the cornstarch coated shrimp to the wok and spread out in one layer. Let fry untouched for 1 minute.
- Flip and fry other side for another minute. Remove the shrimp from the frying pan, keeping as much oil in the pan as possible.
- Fry garlic and ginger: Return the pan to the stove. Add an additional teaspoon of cooking oil to the pan if needed. When the pan is hot, turn the heat to medium and add the garlic and the ginger and fry for 15-30 seconds until fragrant.
- Add sauce and shrimp: Pour in the sauce mixture and bring to boil. Add the cooked shrimp back into the wok and let simmer for an additional minute until the shrimp are cooked through.
- Serve on bed of shredded lettuce and top with garnish of sliced green onions.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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