Break out the corn on the cob and potatoes, crawfish season is in about to go into full swing! Don't be the only house on the block not taking advantage of this years crop of world famous Louisiana mudbugs! This season so far has had a bit of a slow start, but right now we are about to enter the "peak" of the season. March, April, and May have the ideal temperatures and rain amounts for our guys to harvest the best crawfish there is to find, and Groomer’s Seafood trucks them straight to our store for you to pick up for your weekend boil. Before you get too excited and start sending your pre-orders for next weekend in, let's go over a few pointers and the proper way to eat this cajun delicacy.
HOW TO EAT:
1. Invite the family and friends! Crawfish isn't meant to be a solo meal! Don't be shellfish and invite the the crew!
2. Pre-order your crawfish. You will eat A LOT of crawfish. Trust me. I can plow through 5 pounds like nothing, but your typical eater will eat about 2-3 pounds. Our sacks average at about 34 pounds so they will feed around 12 or so people.
3. After the crawfish have been boiled and you're staring face to face with your bright red mudbug, slow down and grab a bib. Things are going to get messy. Once you're properly protected, pinch the head of the crawfish between two fingers with one hand and hold the tail with your other hand. Then twist the head.
4. This is where casual crawfish eaters are separated from serious cajuns, if you're serious suck the juices from the head of the crawfish. There's a ton of flavor in there, if you think you'd rather pass, no worries skip this step or harvest all the heads for your true cajun buddies at the meal.
5. Peel the shell off the tail. This is where most of the meat is. Pinch the shell that covers the tail to crack it and then remove. The more you do this the faster this process will get. So don't worry if the first few take a little while.
6. Don't eat that tail just yet! Clean it off first. Hold the tail with one hand and peel back the outer layer of skin from the top of the crawfish meat with your other hand. This will remove the undesirable bits in one swift motion.
7. Repeat steps 3 through 6 until royally stuffed. Peel whatever you don't eat and save to make gumbo, etouffee, or even crawfish fettuccine!
Alright that's it! Now you're a true mudbug eatin' expert ready to make a pre-order. To order go to our website
www.groomerseafood.com
on Mondays or Tuesdays, all you have to do from there is pick up your crawfish the Friday of that week. We will take care of the rest. Be sure to check out our different boil seasonings and accessories too! We look forward to seeing you soon!
|
|
Specials valid 3-21-19 - 3-27-19
|
|
Fresh Idaho Raised Rainbow Trout Butterfly Fillets
$9.95 per pound
|
|
Fresh Idaho Raised Ruby Red Trout Butterfly Filltets
$9.95 per pound
|
|
Steelhead Trout Fillets
$12.95 per pound
|
|
Ocean Raised Icelandic
Salmon Fillets
$12.95 per pound
|
|
Fresh Never Frozen Wild Texas Gulf Extra Jumbo
16/20 CT Shrimp
$13.95 per pound
|
|
Friday and Saturday Groomer Items!
|
|
Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
|
|
Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
|
|
Homemade Cajun
Crab Bites
$7.95 per pack
Friday and Saturday Only
|
|
Fresh House Blend Stuffed Crab
$11.95 per 2 pack
Friday and Saturday Only
|
|
Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
|
|
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. 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:
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!
|
|
Braswell’s Seafood 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
|
|
|
Boston Chowda Soups
Boston Chowda’s hearty and delicious classic soups are the perfect go for January's colder weather! Already cooked by a highly-acclaimed American company, these soups just need to be heated and served.
No need to tell anyone you didn’t cook it yourself!
New England Clam Chowda $5.99
She Crab Soup $5.99
Shrimp & Sausage Gumbo $5.99
Lobster Bisque $5.99
|
|
|
|
|
|
|
Sea Island Seasonings
Sea Island didn’t become one of the best seafood restaurants in San Antonio overnight! Their roots in this city date all the way back to 1912, when Tom Anthony opened the iconic Manhattan Café in downtown San Antonio.
When Tom’s son, Dan, took over the thriving restaurant, he still had his heart set on opening his own steakhouse. But, Dan had a special talent for preparing exquisite seafood dishes and Manhattan Café regular and old family friend, Henry Reed, convinced him that what San Antonio really needed a good seafood restaurant.
In 1965, Dan Anthony, his wife Chrissy, and Henry Reed opened the firstSea Island Shrimp House on Rector St. behind North Star Mall. The restaurant soon became one of the most well-known seafood restaurants in San Antonio.
Today, Sea Island has six locations in San Antonio and opened the New Braunfels location in 2016. To this day, the Sea Island restaurant group continues to be a family-owned business. Dan and Chrissy’s son – Barclay – is now the CEO of the restaurant group and has devoted his entire career to carrying on his family’s legacy of quality, value, and service.
Groomer's Seafood proudly provided a variety of seafood for our friends atSea Island and now you can bring their delicious flavors home with you from our retail store. Their mouth watering seasonings and even their world famous Jolly Jack's Hot Sauce is waiting for you this weekend!!
Grill Seasoning $3.95
Diablo Spice $3.95
Lemon Pepper Seasoning $3.95
Jolly Jack’s Hot Sauce $4.99
|
|
Ingredients:
- 4 rainbow trout fillets
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon Cajun seasoning*
- 2 tablespoons chopped fresh parsley
- 1 green onion, chopped
- Lemon wedges
|
|
Instructions:
Preheat the broiler. Pat fillets dry and lightly brush both sides with oil. Sprinkle both sides evenly with Cajun seasoning. Place skin side down on broiler rack. Broil 4 to 6 inches from heat until fish flakes easily when tested with a fork, 4 to 5 minutes. Arrange on a warmed serving platter and sprinkle with parsley and chopped green onion. Serve with lemon wedges.
* To make your own Cajun seasoning combine 1 tablespoon paprika, 2 teaspoons fine sea salt, 1½ teaspoons ground black pepper and a pinch of cayenne pepper with 1 teaspoon each dried oregano, chili powder and dry mustard.
|
|
Garlic Butter Steelhead Trout
|
|
Ingredients:
- 1 pound steelhead trout filet, skin removed
- 2 tablespoons butter
- 1/2 a lemon, juice squeezed
- 1–2 cloves garlic, minced
- 1 teaspoon parsley, minced (optional)
- salt and pepper to taste
|
|
Instructions:
- Preheat oven to 375° F.
- Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
- Melt butter in microwave safe bowl, stir in fresh minced garlic, and drizzle over the trout until evenly coated. Top with fresh minced parsley.
- Fold the sides of the foil over the trout, covering completely, and seal into a closed packet. Place directly on oven rack and bake until cooked through, about 15-20 minutes.
- Optional step: Open the foil exposing the top of the trout and broil for the last 4-5 minutes, for a browned top.
|
|
Grilled Ruby Red Trout
With Italian Agrodolce
& Grilled Asparagus
|
|
Ingredients:
INGREDIENTS FOR THE AGRODOLCE
- ¼ cup golden raisins, coarsely chopped
- ¼ cup white wine vinegar
- ⅓ cup extra virgin olive oil
- ¼ cup skin-on almonds, coarsely chopped and toasted
- 1 small red onion very thinly sliced, rinsed and patted dry
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon crushed red pepper
- Kosher salt to taste
- Parsley sprigs with tender stems
INGREDIENTS FOR THE TROUT AND ASPARAGUS:
- 4 (Ruby Red Rainbow Trout fillets
- Extra-virgin olive oil
- 16 thin asparagus spears, trimmed and brushed with olive oil
- Kosher salt and freshly ground black pepper to taste
- Fresh lemon
|
|
Instructions:
INSTRUCTIONS FOR THE AGRODOLCE:
- Place raisins in a small bowl and pour vinegar over raisins. Vinegar should cover the raisins.
- Let raisins sit, stirring occasionally for about 10 minutes for raisins to soften.
- Meanwhile combine oil and almonds in a small skillet and cook over medium heat. Cook, stirring occasionally, until flesh is golden brown, about 5 minutes. Transfer to a small bowl and let cool.
- Mix raisins, onion, lemon zest, and red pepper flakes in to almonds, season with salt. Let sit 10 minutes.
- Toss in parsley just before serving.
INSTRUCTIONS FOR THE TROUT AND ASPARAGUS::
- Pre-heat grill or grill pan to medium high heat.
- Brush Ruby Red Trout with olive oil and season with salt and pepper.
- Place skin side down on grill and cook for 4-5 minutes. Turn over and continue to grill.
- Add asparagus on opposite side of grill and season with salt and pepper.
- When trout is opaque and flakey, and asparagus is cooked crisp-tender, remove to plates and top with the Agrodolce.
|
|
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
|
|
|
|
|
|
|