It’s the most wonderful time of the year. Families come together, presents are given, and best of all good food is enjoyed between people who love each other. One of the most famous Christmas traditions with seafood is known as the Feast of The Seven Fishes. While the number doesn’t always have to be 7, the main point of this Italian tradition is a big feast of varied types of delicious seafood. Want to try this out for you and your family? We've included a great variety of recipes to try out this year at the bottom of this newsletter. 

   We hope you enjoy these recipes and that they add something special to your holiday. From our family to yours, have a very Merry Christmas and a Happy New Year!

-The Groomer Family
Remember it's never too late to get a last minute stocking stuffer! We are offering our Groomer's Seafood Gift Cards in  ANY  amount and unlike many gift cards these days, they do not expire!

We also carry a vast array of Yeti items, from coolers to ramblers and more! These make fantastic gifts for the special loved one this holiday season.
Groomer's Seafood Will Be Closed December 25th
& January 1st
We Will Have Normal Hours Every
Other Day
Seafood Specials 12/20/18 - 1/2/19
Atlantic Cod
Wild East Coast Cod Fillet
$13.95 per pound
Wild Frozen Salted Cod
$13.95 per pound
Mahi Mahi Fillet
Wild Panamanian Mahi Mahi
$14.95 per pound
Bronzini Fillet
$18.95 per pound
Mediterranean Bronzini
$9.49 per pound
Black Drum
Wild Texas Gulf Black Drum
$9.95 per pound
Ocean Raised Scottish Bakkafrost Salmon Fillet
$14.95 per pound
Wild East Coast
Dry Packed U/10 Scallops
$21.95 per pound
Alaskan Snow Crab
Wild Frozen Alaskan
Snow Crab Clusters
$13.95 per pound
Wild Frozen King Crab Jumbo Split Legs
$25.95 per pound
Wild Texas Gulf
Oysters in Shell
$7.95 a dozen
30 pound sack $60
Wild Texas Gulf Shucked Oyster Meat
$18.95 per pound
Fresh Never Frozen Extra Jumbo Wild Texas Gulf
 16/20 Count Shrimp
$12.95 Per Pound
Frozen 2lb Bag Large 26/30 CT Peeled & Deveined Cooked Shrimp
$19.95 per Bag
Groomer Made Specials
Homemade Cajun
Crab Bites
$7.95 per pack

Fresh House Blend Stuffed Crab
$11.95 per 2 pack

Fresh Homemade
Crab Cakes
$10.95 per 2 pack

Groomer's World Famous
Gulf Coast Ceviche
$14.95 each

Groomer's Homemade
Shrimp Cocktail
$9.95 each

Featured Items
La Boucherie Turduckens
Are you looking to add some flair to your upcoming Thanksgiving meal? Look no further than our line from La Boucherie! 
La Boucherie, literally translated from French, means "The Butcher Shop." The owners of La Boucherie are proud descendants of the Hollier and Broussard families from  Abbeville, Louisiana , located in the heart of Acadiana, or what is frequently called "Cajun Country." Most ofLa Boucherie's recipes have actually been handed down for many generations!
The biggest item every year with them are their famous "Turduckens"  (a deboned turkey, duck, and chicken combined into one culinary masterpiece). We have several different varieties of Turduckens available in two sizes. The 15 pound full Turducken and the 5 pound Turducken rolls. Pick them up before the Holiday rush comes because once we're out we're out!
Whole Turducken
$74.95 each
Shrimp & Sausage Jambalaya
Dirty Rice
Crawfish Jambalaya
Traditional Cornbread
Turducken Roll
$39.95 each
Shrimp & Sausage Jambalaya
Dirty Rice
Crawfish Jambalaya
TurDucKen Cooking Directions: 
Keep product frozen until ready to use.
Remove from box, place in a pan and thaw in the refrigerator approximately 3 1/2 days prior to cooking. Remove plastic bag and place completely thawed bird, breast side up or string side down, in a greased roasting pan, making sure the bird does not touch the sides. The legs and wings cook faster so place foil over these areas, and then loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in, just tented over the entire bird. Preheat oven to 350°. Bake approximately 3 1/2 to 4 hours or until the skin is golden brown in color, basting with butter occasionally. The internal temperature should reach 165 degrees F. Remove from oven and discard the foil. Allow the tur-duc-ken to firm up before transferring and carving by letting it rest approximately 45 minutes to 1 hour. The inside will remain hot. Transfer to a serving platter, supporting the back of the bird. The string is all that holds the tur-duc-ken together so be careful with the transfer. After transferring, remove string and wings to facilitate carving. Cut in half vertically from the neck to the leg area and carve horizontally the individual slices. Sometimes the leg area will split but this will not affect the taste. If this should happen, place parsley around this area to make a nicer presentation. Enjoy!
We have a wide variety of caviars to help give your holiday appetizers a little something special. Ask one of our fishmongers to help guide you to find the right type for you!
Osetra 1oz $70.00 each
Kaluga 1ox $65.00
Paddlefish 1oz $25.00
Hackleback 1oz $30.00
Salmon Roe 2oz $15.00
Sevruga 1oz $80.00
Trout Roe 2oz $15.00
La Boucherie Bacon Wraps

Everything is better wrapped in bacon! La Boucherie is offering a great line of Bacon wrapped Shrimp, Jalapenos, and even Stuffed Chicken Breasts!
  • Bacon Wrapped Chicken Breast stuffed with jalapeño & Cream cheese $7.99
  • Bacon Wrapped Jalapeno with Cream Cheese $9.95
  • Bacon Wrapped Shrimp $10.95
Bandera Quail
When it's party time, it's quail time. Our Quail Poppers and Knots fly off our freezer shelves week after week! Grab a pack of each for a delicious appetizer or side
  • Quail Poppers $15.95
  • Quail Knots $15.29
Sea Island Seasonings
  • Sea Island Original Grill Seasoning 6oz $3.95
  • Sea Island Original Lemon Pepper 5.5oz $3.95
  • Sea Island Original Diablo Spice 6.5oz $-3.95
MacKnight Smoked Salmon
Renowned as the "Connoisseur’s Choice" in its core smoked salmon market, MacKnight has a proud history of award-winning products which match innovation with the best traditional methods. Established more than 30 years ago, the family firm has state of the art facilities in Miami, Nevada and the UK. These items are a huge hit every holiday season and we are proud to offer them to you .
  • Party Slices 12oz $17.75 Each
  • Hot Smoked Salmon $11.75 Each
  • Scottish Style 16oz fillet $20 Each
St James Smoked Salmon
 4oz $8.25 each 
8oz $16.15 each
St. James Smokehouse Scotch Reserve Award Winning Scottish Smoked Salmon has been freshly hand-crafted in traditional smokehouses located in the Royal Burgh of Annan, Scotland. Using only the finest Sustainable Scottish Salmon, they hand cure each fillet with a blend of pure sea salt and Demerara sugar - then they naturally cold smoke the salmon over smouldering oak chippings. Each smoked salmon fillet is fully trimmed by hand and vacuum sealed to capture that "Fresh Out The Smoker" taste. 
  • Gravalax  
  • Lemon with Black Pepper 
  • Garlic With Black Pepper
  • Whisky With Wild Honey
  • Gin And Tonic 
  • Mojito
FireDisc Cookers
At FireDisc Cookers, they are taking outdoor cooking to the next level. Their revolutionary new outdoor plow disc cooker is the durable, lightweight, hassle-free propane grill that is sure to be the highlight of your next outdoor adventure. Stop endlessly waiting around a massive charcoal grill to get to the right temperature to cook your meal. The FireDisc sets up in seconds with no tools and is instantly ready to prepare a delicious meal for your hungry guests. Its unique circular design gives everyone an opportunity to participate in the fun.
If you are ready to radically improve your outdoor cooking experience with a high-quality portable propane plow disc cooker come on by the market and check out our selection!

FireDisc 24 Deep Dish Black $379.99
FireDisc 36 Deep Dish Black $399.99
FireDisc 36 Deep Dish Red $399.99
Grilled Branzino with Rosemary Vinaigrette
  • 2 Tbsp minced onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 3 Tbsp white wine vinegar
  • 1 large garlic clove, chopped
  • 1 heaping tablespoon of minced fresh rosemary
  • 1/2 cup olive oil
  • 1 whole branzino gilled & gutted
  • Olive oil
  • Salt, preferably sea salt
1 Make the rosemary vinaigrette. Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and purée it for about 30 seconds. Use a spatula to scrape down the sides of the blender and puree it again for 10-20 seconds. Scrape the sides down again. Turn the blender on low and take the removable cap off the lid. Hold you hand over the hole, as it might spit a little. Pour the olive oil in slowly and put the cap back on. Turn the blender off and scrape the sides down one more time. Turn the blender back on low, then high for 60 seconds.
Incidentally, this vinaigrette would be great with potatoes, chicken or turkey – or just over a tossed salad.
2 Rinse the fish under cold water. Now make sure its gills and scales are all removed; your fishmonger is not always so diligent about this task, and no one wants a scale on his plate. Gills can impart a bitter taste to the fish, so they need to go, too.
3 Use a very sharp knife and make several slashes on the sides of the fish, maybe every inch or so. Make the cuts at an angle to the side of the fish, and slice down until you feel the spine. Do not sever the spine, however. These cuts will help the fish cook faster. Rub olive oil all over the fish and set it aside.
4 Prepare your grill for high, direct heat. Scrape down the grates well and close the lid. Salt the fish well. Now grab a paper towel, a set of tongs, and some cheap vegetable oil. Bring all of this out to the grill. Fold the paper towel over several times, moisten it with the vegetable oil, and hold it with tongs to wipe down the grill grates.
5 Lay the fish down on the grill and close the lid. Let this cook for 5 minutes without touching it.
6 Open the lid and, using tongs, gently see if you can lift the fish off the grates cleanly. Don’t actually do this, but check for sticky spots. If you have some, get a metal spatula. Use the spatula to dislodge the fish from the sticky spots.
Using tongs in one hand, and the spatula in another, gently flip the fish over. If it sticks, no biggie. It happens sometimes.
7 Once the fish has been flipped, let it cook another 3-5 minutes. Again, test for sticky spots with the tongs and spatula. Dislodge them gently and gently lift the fish onto a plate. If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs-and-spatula set-up.
Drizzle the vinaigrette over the fish and serve at once. Goes well with crusty bread and a glass of pilsner beer or white wine.
Salt Cod (Bacalao) with Potatoes over Rice
1. The night before, cover the bacalao with cool water and refrigerate.
2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.
3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.
4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.
1 tablespoon olive oil
1 large russet potato, peeled and cut into 1/2" dice
1 bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 tomatoes, diced
1 tablespoon tomato paste
1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley
1 pound salt cod (bacalao), soaked overnight
Baked Mahi Mahi
  • 4 - 8 ounce mahi mahi 
  • 1 lemon, juiced
  • 1⁄4teaspoon garlic salt
  • 1⁄4teaspoon ground black pepper
  • 1cup mayonnaise
  • 1⁄4cup white onion, finely chopped
  • breadcrumbs
  1. Preheat oven to 425°F.
  2. Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
  3. Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.
Lemon Garlic
Butter Shrimp
Melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute). 
Fry shrimp and add salt and pepper, to your taste. Cook 2 minutes on one side, while stirring occasionally. Flip and cook 2 minutes on the other side until JUST beginning to turn pink.
Add in the remaining butter, lemon juice and water. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them). Take off heat. Taste test, and add more lemon juice, salt or pepper, if needed to suit your tastes.
Garnish with fresh chopped parsley and serve over rice or pasta.
  • 1/3 cup butter, divided
  • 4 cloves garlic, minced (or 1 tablespoon)
  • 1 3/4 pounds shrimp, peeled and deveined, tails intact
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of half a lemon (about 2 tablespoons -- add more if desired)
  • 2 tablespoons water
  • Fresh chopped parsley, to garnish
Fried Oysters
  • 1 1/2 cups bleached all-purpose, high-gluten flour
  • 10 ounces cold water
  • 3/4 teaspoon salt
  • 2 tablespoons baking powder
  • 2 tablespoons peanut oil
  • 5 cups peanut oil
  • 20 medium-size fresh oysters, opened, removed from shells, patted dry, dusted with flour
  1. Combine all batter ingredients in a bowl and reserve.
  2. Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, drain over a bowl.
  3. Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or raise if they cook too slowly.
Grilled Oysters
Step 1
Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.
Step 2
Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Step 3
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.

  • 2 cups butter, softened
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon hot sauce
  • 2 dozen large fresh oysters on the half shell

Oven Baked Snow Crab Legs
  • 1 1/2 lbs Snow Crab Legs
  • 2 lemons (1 for juice, other for serving)
  • 2 tsp. Stonemill Minced Garlic
  • 1/2 c. Countryside Creamery Sweet Cream Butter (1/4 c. for crab, 1/4 c. for serving)
  • 1 1/2 tsp. Stonemill Lemon Pepper
  1. Preheat oven to 400 degrees. Line shallow baking sheet with foil.
  2. Place thawed crab legs evenly onto the baking sheet. Sprinkle evenly with the juice of 1 lemon and the minced garlic. Cut up 1/4 c. (4 Tbsp.) of butter into small pieces, and place evenly on top of crab legs. Lastly, evenly sprinkle the crab legs with the lemon pepper.
  3. Bake at 400 degrees for 5-7 minutes. Serve right away while warm with additional lemon wedges and melted butter for dipping.
Lemon Butter Scallops
Step 1
Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.
Step 2
Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Step 3
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.
  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves