It's Time To Get Crabby!
Crab Medley
It only happens once in a blue moon, but we get questions about it almost every week. I am speaking of course about our famous 5 pound crab piece special where you get a mix of king, snow, and dungeness crab all for under 50 dollars! It's the perfect time to break out the clarified butter, and steam or boil up some delicious crab legs at a price you just can't beat.
We know what you're asking though, what are crab pieces exactly? Crab pieces are high quality premium crab, but in packaging they are basically a by-product of sorts. If a leg gets packed by suppliers and it happens to split or break at any point it is removed and becomes a "crab piece". Same crab, just not as aesthetically pleasing as a full leg and quite a bit less expensive! Every once in a while we are able to work with our suppliers to procure a good enough amount to do a customer appreciation sale of sorts with them and if you are reading this newsletter you are in luck, because today is the day!
We've put together and packed these in 5 pound bags and you will get a mix of king crab legs and snow crab clusters, anything from the knuckle area to the lower halves of the legs. We pack these at random, so some may have a bit more king crab, others may be a bit more snow or dungeness crab but all of will be delicious. Come by while supplies last!
Codfather Specials
Specials valid 09-12-19 - 09-18-19
Atlantic Cod
Wild East Coast Cod Fillets
$14.95 per pound
Mahi Mahi Fillet
Wild Panama Mahi Mahi Fillet
$18.95 per pound
Wild Texas Gulf Flounder
$16.95 per pound fillet
$7.95 per pound whole
Ocean Raised
Icelandic Salmon Fillet
$13.95 per pound
Frozen Mixed Crab Pieces
(Snow Crab and King Crab)
 $49.95 per 5 pound bag
grilled_shrimp_1.jpg
Fresh Never Frozen Wild Texas Gulf Brown Extra Jumbo
16/20 Count Shrimp
$13.95 per pound
Seafood Salads
Fresh Seaweed salad $4.95
Fresh Squid Salad $5.95
Fresh Octopus Salad $5.95
FRIDAY ONLY
LIVE BLUE CRABS
$3.99lb.
(WHILE SUPPLIES LAST
NO HOLDS)

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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
Fresh House Blend
Stuffed Crab
$11.95 per 2 pack
Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Featured Items
Braswells Selects
Seafood Collection
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'sSeafood 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 creates hearty and delicious classic soups, chowders, bisques, and gumbos! Just heat and serve, no need to tell anyone you didn’t cook it yourself!

$5.99 Each
Lobster Bisque
Clam Chowder
Gumbo
Crab Bisque
Toad Fish Shrimper
Deveining and cleaning shrimp has never been easier thanks to the FROGMORE SHRIMP CLEANER by TOADFISH. Perfect for a gift to every chef and shrimper on your list!

$17.50 each
Blue Crab Bay
A brand that began in and remains from the East Coast. These items carry that unique flavor that many imitate but that just can't be replicated. Try the blackening on our drum special, it's wonderful!
• All Purpose Chesapeake bay Seasoning 2.8oz $3.69
•Salt Free Herbs for Seafood .95oz $3.69
•Salt Free Steaming Spices 1.8oz $3.69
•All Purpose Blackening Blend 2.8oz $3.49
•Salt Free Salmon Seasoning 1.19oz $3.69
•Salt Free Garlic Herb Seasoning .95oz $ 3.69

Crispy Cod Burger
With Shoestring Fries
Ingredients:
Fish burgers
  • 4 small fillets of Cod weighing 12 ounces altogether
  • 3 ounces plain (all purpose) flour
  • 2 eggs lightly beaten
  • 2 cups breadcrumbs 
  • Pinch salt and pepper
  • 1.2 tsp (.2 ounces) paprika
  • 2 tbsp vegetable oil
  • 4 toasted brioche rolls
  • 8 lettuce leaves
Fries:
  • 3 medium sized potatoes
  • Vegetable oil for deep-frying
  • Salt
Lemon garlic mayo:

  • 4 ounces of good quality mayonnaise
  • 1 tbsp of lemon juice
  • 1 small clove of minced garlic
  • 2 tbsp of chopped chives
Instructions:
  • Preheat oven to 190C/375F.
  • Make the lemon garlic mayo by mixing all of the mayo ingredients together.
  • Half fill a deep, heavy-based pan with vegetable oil and heat – in preparation for cooking the skinny fries. Use a mandoline or food chopper to ‘julienne’ the potatoes (no need to peel). Place the julienne potatoes on some kitchen roll and pat to remove excess water
  • Put the flour, beaten egg and breadcrumbs on 3 large plates. Mix the salt and pepper into the flour. Mix the paprika into the breadcrumbs. Dip each piece of fish in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Heat the oil in the frying pan, then fry the fish burgers on a medium heat for about 3 mins on each side, until golden and crisp (Note 1). Finish them off in the oven for about 5 minutes
  • Whilst the fish burgers are finishing off in the oven, deep fry the skinny fries for 1 1/2-2 minutes until golden brown (check the oil is hot enough first by dropping a couple of fries in. If they sizzle and rise straight to the top it’s hot enough). Be careful when placing the skinny fries in the oil as the oil may boil over. You may need to cook the fries in a couple of batches to prevent this. Drain the fries and season with salt. If you do need to cook more than one batch, I’ve found it best to drain your first batch and leave them in a bowl lined with kitchen roll. Then throw them back in the hot oil for 20 seconds before serving. Trying to keep the fries warm in the oven can either overcook and burn them, or make them go a bit soft.
  • Place the bottom half of the each roll onto a plate, top with lettuce, add the fish burger and finish with some lemon garlic mayo before topping with the other half of the bun. Serve with the skinny fries.
Baked Salmon In Foil
Ingredients:
  •  2 pound side of salmon — boneless (skin on or off, depending upon your preference), wild caught if possible
  •  5 sprigs fresh rosemary — or fresh herbs of your choice; do not use dried herbs
  •  2 small lemons — divided, plus extra for serving as desired
  •  2 tablespoons extra virgin olive oil
  •  1 teaspoon kosher salt
  •  1/4 teaspoon ground black pepper
  •  4 cloves garlic — peeled and roughly chopped
  •  Additional chopped fresh herbs— such as basil, thyme, parsley, dill, or green onion (optional)

Instructions:
  1. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
  2. Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
  3. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
  4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  5. Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  6. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
  7. To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.
Amazing Mahi Mahi Fish Tacos
Ingredients:
FOR THE AVOCADO-LIME SLAW
  • ½ cup mayonnaise
  • 1 avocado
  • ½ cup cilantro roughly chopped
  • 2 garlic cloves
  • 3 tbsp lime juice
  • 4 tbsp jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 12 oz. slaw mix
FOR THE CHIPOTLE AIOLI
  • 1/2 cup mayonnaise
  • 2 cloves cloves minced
  • 1 tsp lime juice
  • 1/2 tsp chipotle chile powder add more for increased heat, or regular chil powder for less heat
  • 1 pinch Kosher salt and freshly ground black pepper
FOR THE MAHI MAHI
  • 1 ¼ lb mahi mahi fillets skinless, cut into 12 pieces (can aslo use also use fresh tuna steak)
  • 4 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Kosher salt
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • ½ tsp freshly ground black pepper
  • 12 corn tortillas
  • ½ cup fresh cilantro for garnish
  • ½ cup thinly sliced radish for garnish
  • 2 fresh jalapenos thinly sliced, for garnish
  • Hot sauce such as Tobasco, for garnish
Instructions:
MAKE THE
AVOCADO-LIME SLAW
  • In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.
  • Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.
MAKE THE CHIPOTLE AIOLI
  • Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.
PREPARE THE MAHI MAHI
  • Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.
  • Add the mahi mahi and turn to coat. Let rest for 15 minutes.
  • Meanwhile, heat your grill to high heat.
  • Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.
  • Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.
  • Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
  • Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.
Flounder Piccata
Ingredients:
  • 4 flounder filets, 6 oz cuts
  • freshly ground black pepper
  • 2 large egg whites
  • 2/3 cup seasoned bread crumbs
  • olive oil spray, about 1 tbsp worth
  • 1 tbsp light butter
  • juice of 1 lemon, lemon halves reserved
  • 1/4 cup dry white wine
  • 1/2 cup fat free chicken broth
  • 1 tbsp capers, drained
  • sliced lemon, for serving
  • 2 tbsp chopped fresh parsley, for serving
Instructions:
  1. Season fish with salt and pepper. Heat oven to 200°.
  2. In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs.
  3. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through.
  4. Set aside on a platter in a warm oven until you make the sauce.
  5. Over medium heat in the same pan, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper and bring to a boil.
  6. Boil over high heat until the liquid is reduced to half, about 3 - 4 minutes.
  7. Discard the lemon halves, add the capers and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.
Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com