How are you fairing in your 2020 resolution to make this your healthiest year yet? I know many of us around here are trying hard to keep to our goals of hitting the gym and eating healthier, but it can be a hard thing to keep up with. Lately as I scroll through my Facebook feed though, I've seen one word pop up over and over with nothing but praise for it; "Keto".
What is the Ketogenic Diet?
I asked a friend of mine this question and his first response was that he really doesn't like to call it a diet, as the word diet implies doing something for a short period of time and then going back to our usual routine. Keto, he claimed, was a lifestyle and one he has never regretted following as it give him energy, and helps him maintain healthy living.
But how exactly does one live Keto?
Simply put, you live off high fats, good amounts of protein and extremely minimal carbs. I know what you're thinking though, how are we supposed to stay healthy when eating so many fats? Seems counter intuitive doesn't it?
Here's how it works, the body when eating something high in carbs produces glucose and insulin. Glucose is one of the easiest fuels for your body to break down for energy, and so it's the one your body picks by default. As your body uses carbs for energy, fats are not needed as much and they are "stored" resulting in us putting on some pounds. When our carb intake is lowered though, our body goes through a state known as ketosis. In ketosis our body produces ketones from breakdowns of fat in our liver.
Our bodies have the incredible ability to adapt, and when we substitute the high carb living for a keto lifestyle, our bodies revert to using ketones as the primary fuel to function resulting in many health, weight loss, physical and mental performance benefits.
What are some things you can eat to maintain this lifestyle?
Nuts, seeds, leafy greens, high fat dairy products, and items like beef, poultry, and seafood are fantastic foods to start with! Items with high levels of omega 3s like Salmon and other cold water fish are the best, but really you can't go wrong with just about any seafood item when trying to live Keto.
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Military Monday Discounts!
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Starting this Monday 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 01-16-20 - 01-22-20
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Wild Mahi Mahi
$12.95 per pound
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Wild Red Snapper
$22.95 per pound fillet
$9.95 per pound whole
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Texas Raised Striped Bass
$14.95 per pound fillet
$6.95 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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5lb Bag Frozen Crab Pieces
$49.95 per bag
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3lb Bag Frozen Colossal
King Crab Claws
$49.95 per bag
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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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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!
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Fody seasoning
Taco seasoning $7.99
Lemon & herb seasoning $7.99
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Robert Rothschild
Organic blueberry balsamic sauce $7.50
Ginger Wasabi Sauce $5.25
Raspberry Wasabi Sauce $5.25
Lemon Wasabi Dipping Sauce $5.50
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The Spice Lab Seasoning
Spicy Seafood Seasoning $7.14
Himalayan Pink Salt $7.14
Best of the Bay Seafood Seasoning $7.14
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La Boucherie
Cornish Hens $8.95 each
Chicken Breast $8.95 each
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Blackend Mahi Lettuce Tacos
with Cajun Remoulade
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Ingredients:
For The Fish:
- 2 lb mahi-mahi cut into 16 thin strips
- to taste blackened seasoning
- to taste salt and pepper
For The Sweet Slaw:
- 1 cup cabbage (thinly sliced)
- 2 tsp honey
- 1 tsp white vinegar
- 1/4 fresh cilantro (chopped roughly)
For The Pico De Gallo:
- 2 roma tomatoes (seeded and diced)
- 1/2 red onion (finely diced)
- 1/2 lime (just the juice)
- 1 jalapeño (seeded and diced)
For The Cajun Remoulade:
- 1 cup mayonnaise
- 2 tsp cajun seasoning
- 1 tsp paprika
- 2 tsp honey
- 1 tsp capers
For Serving:
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Instructions:
Fish:
- Season the Mahi with blackened seasoning, salt and pepper and sear on a hot pan, in a little bit of oil until cooked - about 4 minutes. Keep turning so each side gets seared.
Sweet Slaw:
- Mix the cabbage, vingear, honey and rest of the cilantro. Set aside.
Pico De Gallo:
- Mix the tomato, red onion, lime juice, half of the cilantro and jalapeño. Season to taste with salt and pepper. Set aside.
Cajun Remoulade:
- Blend together the mayonnaise, cajun seasoning, paprika, honey and capers until completely combined. Set aside.
For Serving:
- Add 2 strips of fish to each lettuce shells. Top with the slaw, pico de gallo and remoulade. And Enjoy!
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Whole Grilled Snapper with Cilantro Lime Garlic Butter
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Ingredients:
- 2 2-2.5 lb red snapper, cleaned and scales removed
- 1 Tbsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/4 cup grass-fed ghee or butter, melted
- 2 Tbsp finely chopped cilantro
- 8 large cloves garlic, minced or pressed
- 2 tsp fresh lime juice
- 6 limes
- 3-5 jalapeños and chili peppers, optional
- 1/2 cup avocado oil
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Instructions:
- Bring fish to room temp. Remove fish from refrigeration and allow to come to room temperature.
- Start grill and heat to medium-high heat (375-400ºF).
- Make seasoning mix. In a small bowl, combine sea salt, pepper, and cayenne and mix.
- Cut slits in fish. Make 3 crosswise cuts down the width of each fillet all the way down to the bones at a 45º angle.
- Rub with seasoning. Rub the skin and inside the cuts with the seasoning mixture.
- Make cilantro lime garlic butter. In a small bowl, mix together the melted ghee, cilantro, garlic, and lime juice. Reserve half of the butter mixture for the end of the recipe. Spoon the other half of the mixture into the cuts, into the belly, and over the skin of the fish.
- Slice limes and stuff fish. Slice 2 of the limes into thin (<1/4″) slices, then cut them into half moon shapes. Stuff the cuts with the lime slices on both sides of the fish. Cut the other 4 limes in half and set aside.
- Oil everything well. Using your hands or a pastry brush, coat the peppers, 6 of the lime halves, and fish on all sides with avocado oil. Really be generous with the avocado oil here so that your fish doesn’t stick on the grill. Reserve the last 2 lime halves for serving at the end.
- Clean and oil grill grates. Once your grill is hot enough, clean the grill grates really well with a wire brush. Bring your fish, peppers, and limes outside and once your just about ready to put them on, oil the grates with avocado oil**. This step is really important to prevent the skin from sticking.
- Grill fish. Place fish on the grill with enough room to flip them onto clean grill grates when it’s time to flip. This is really important too. You’re going to want to flip them using grilling tongs and a spatula and just roll them onto their other side. But when you flip you don’t want them to go where the other fish was just grilling. You want there to be enough room to roll onto clean grill grates. This will help prevent sticking.
- Cover with lid and allow to grill for about 10 minutes or until the skin releases from the grill grates and you can easily flip them.
- Flip fish. Before you flip them, oil the grates where you will flip the fish onto and brush more oil on the fish. Don’t be shy with the oil. Now roll them carefully onto the other side. Add the peppers and limes (face down) to the grill and cover with the lid. Allow to cook for about 10 more minutes. The flesh should be opaque and flake easily off the bone. You can also lift up the belly flap and check for doneness underneath. Carefully remove the fish, peppers, and limes to a platter.
- Serve. Brush immediately with the remaining cilantro lime garlic butter, squeeze fresh lime juice over them, and serve with the grilled limes (Extra yummy to squeeze on the fish! Give each person 1 grilled lime half)
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Gluten Free Low Carb
Keto Fish Tacos
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Ingredients:
Fish Marinade
- 275 g (9.7 oz) sole (any white fleshed fish) (2-3 filets ( or tilapia, halibut, cod, mahi mahi, snapper))
- 1 tbsp (1 tbsp) lime juice
- 1/4 tsp (1/4 tsp) cayenne pepper
- 1/4 tsp (1/4 tsp) black pepper
- 1/2 tsp (1/2 tsp) salt
Fried Fish Breading
- 62 ml (1/4 cup) egg white powder
- 2 (2 ) eggs
- 1 tsp (1 tsp) paprika
- Oil for frying (lard, beef tallow, coconut oil, avocado oil, ghee)
Taco Toppings
- 1 large (1 large) tomato
- 1 (1 ) avocado
- 62 ml (1/4 cups) sliced red cabbage
- 62 ml (1/4 cups) chopped cilantro
Taco Sauce
Keto Tortillas
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Instructions:
- Cut your fish filets into bite size pieces. In a small bowl, add the fish filets with the spices and marinate for a good 30 minutes.
- Chop and dice all of your vegetables that are going to be used for topping.
- For the taco sauce, mix all of the ingredients together in a small bowl. You can either spread the sauce onto the tortillas when ready, or you can add the sauce to a squirt bottle and drizzle it all over the tacos.
- Make the keto tortillas recipe.
- In a small bowl, add the 2 eggs and mix well. In a separate bowl, add the egg white powder and paprika. Mix together.
- Heat the frying oil in a small pot until it reaches a temperature of 140C/284F.
- Dip the fish fillet into the eggs and the coat entirely with the egg white powder. Once coated, add the fish into the hot oil. Fry for 30 seconds to 1 minute. Since it's fish, it shouldn't take too long to cook. Once the batter is golden brown, it should be ready.
- Take the fried fish out of the oil and repeat with the remaining fish pieces.
Assemble your taco
- Add your fried fish, vegetables onto the keto tortilla and drizzle the taco sauce all over. They are now ready to serve.
- Note: These are really yummy served cold as a wrap for lunch!
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Easy Keto Garlic
Shrimp Scampi Recipe
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Ingredients:
- 1 lb shrimp I used 16/20
- 3 tbsp olive oil
- 1 large shallot sliced thinly
- 4 cloves garlic minced
- 1/2 cup Pinot Grigio or No Sugar Added Chicken Broth
- 4 tbsp salted butter
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes or more to taste
- 1/4 cup fresh parsley chopped
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Instructions:
- Heat a medium skillet to medium heat
- Add olive oil, shallots and garlic to a pan and cook until translucent (~3 minutes)
- Add Pinot Grigio, salted butter, and lemon juice to the pan and allow to reduce by half (~5)
- Add parsley, red pepper flakes, sea salt, and black pepper and stir.
- Add in the shrimp and cook until pink (~3 minutes). Remove the pan from the heat.
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Herb and Lemon
Roasted Striped Bass
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Ingredients:
- 4 (6-ounce) striped bass fillets
- 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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Instructions:
Preheat oven to 425°. Coat a baking sheet with cooking spray. Place fish on pan. Grate lemon rind to measure 1 teaspoon; juice lemon to measure 1 tablespoon. Combine rind, juice, oil, thyme, oregano, salt, and black pepper; drizzle mixture over fish. Bake at 425° for 13 minutes or until desired degree of doneness.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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