August 5th is National Oyster Day and this weekend is the perfect time to celebrate! Our oysters are offered in two ways, both in the shell and out of the shell. The in-shell oysters lend themselves to shucking and eating raw, or with grilling on the shell with toppings or a sauce. Our freshly shucked oysters are perfect for frying or for putting in an oyster stew! If you're new to the oyster, a good stepping stone can be trying them cooked before you go over to raw. The taste will still be present, but it will be much more mild.
If you need any aid in learning how to shuck these oysters, let us know! Our fishmongers are ready to pull out an oyster and give you a quick walkthrough on becoming an shucking pro! Also be sure to pick up a oyster shucker if you don't have one, we have plenty of varieties!
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Shipping has launched and we are so excited to see so many already placing orders! Be sure to tell your friends and family around the state that we ship in San Antonio for only $9.95 and in central, south and east Texas for only $12.95 for ANY AMOUNT over our minimum of $50 for an order. It's a great opportunity to stock up and save on shipping costs.
Also we are running a special right now for $5 off your order.
Just type in the code "FRESHFAST" at check out!
*This Special Is Only For Shipping*
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In Store & Curbside Specials valid 7-23-20 - 8-05-20
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Wild Swordfish
Steaks
$12.95 per pound
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Ocean Raised New Zealand Ora King Salmon
$31.95 per pound
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Wild Blue Fin
Tuna Steak
$19.95 per pound
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Wild Red
Grouper Fillet
$21.95 per pound
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Wild Blue Band Gulf Oysters
Blue Band Dozen $10.95
Wild Gulf Coast
Blue Band Oyster Box
$85.00 80-100ct
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Wild Gulf Coast Oysters
Wild Gulf Coast
Oyster
Dozen
$9.95
30lb sack
80-100 count
$69.95
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Canadian Skuna Bay
Salmon Fillet
$12.95 per pound
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Wild East
Coast Oysters
Blue Point $1.75 ea.
Savage Blonde $1.75 ea.
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Wild Gulf Coast
Oyster Meat
Pint $16.95
Quart $34.50
4lb Bucket $65.00
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Fresh Never Frozen
Wild Texas Gulf
16/20 CT Shrimp
$13.95 per pound
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Groomer's Seafood Made Products
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Cheese & Shrimp Dumplings
$7.95 per 2 pack
Friday and Saturday Only
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Cajun Crab Bites
$7.95 each
Friday and Saturday Only
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Fresh Stuffed Blue Crabs
$11.95 per 2 pack
Friday and Saturday Only
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Or Call Us At 210-377-0951
To Place An Order
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Live Blue Crab Coming In Friday Morning!!
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Upper Crust
Panko Bread Crumbs
$3.00 ea.
Reese Smoked
Oysters Md/Lg
$3.95 ea./ $3.07 ea.
Pikin Hot
Piquin Sauce
$2.99 ea.
Groomer Seafood
Cajun Style Cocktail Sauce
$4.79 ea.
Groomer Seafood
Lemon Garlic Sauce
$4.13 ea.
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Toadfish Outfitters
Oyster Knife
$23.75 ea.
SOS Stainless Steel
Oyster Dozen Shell Set
$29.95 ea.
Tequila Salt
Shooter Set 2pk
$10.95 ea.
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Parmesan & Panko
Crusted Baked Grouper
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Ingredients:
- 3/4 cup Upper Crust Panko breadcrumbs
- 3/4 cup Parmesan cheese finely grated
- 3 tablespoons unsalted butter room temperature
- 3 tablespoons mayonnaise
- 3 green onions, green tops only thinly sliced
- 1 teaspoon Worchestershire sauce
- 1/2 teaspoon Tabasco or other hot pepper sauce
- 1 1/2 tablespoons lemon juice freshly squeezed (approx. 1/2 lemon)
- salt and pepper to taste
- 4 Red Grouper fillets approx. 6 oz; 1/2 to 3/4 inch thick
- 2 tablespoons fresh flat-leaf parsely finely chopped
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Directions:
1.Preheat oven to 425°. Lightly butter a baking dish or individual grain dishes for the fillets.
2.In medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, green onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
3.Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.
4.Spread about 3 tablespoons of the cheese mixture over each fillet.
5.Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be approximately 125-130° when tested at thickest part of fillet with meat thermometer.
6.Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
7.Remove from oven, garnish with fresh parsley and serve immediately.
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Pan Seared Salmon
With Garlic Butter Sauce
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Ingredients:
- 4 (6 oz) skinless Wild Sockeye salmon fillets (about 1-inch thick)
- Salt and freshly ground black pepper
- 2 tsp olive oil
- 2 garlic cloves , minced
- 1/4 cup low-sodium chicken broth
- 2 Tbsp fresh lemon juice
- 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
- 1/2 tsp honey
- 2 Tbsp minced fresh parsley
- Lemon slices for garnish (optional)
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Directions:
- Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
- Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
- Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
- Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
- Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
- Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
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Ingredients:
- 4 Swordfish Portions, 8 oz. each
- 5 fresh Plum Tomatoes, diced
- 2 cloves Garlic, minced finely
- ¼ cup Flat Leaf Parsley, chopped
- ½ teaspoon Dried Oregano
- 1 tablespoon Brined Capers, rinsed well
- 3 tablespoons Olive Oil
- 1 tablespoon Red Wine Vinegar
- Salt & Pepper to taste
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Directions:
- Preheat oven to 425º Fahrenheit.
- Place the Swordfish Steaks in a greased baking dish. Brush the tops of the steaks with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.
- Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork.
- While the fish is baking, combine the tomatoes, garlic, parsley, oregano, Reese capers, vinegar and 2 tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt.
- Remove Swordfish from the oven, plate and serve with the tomato mixture on top.
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Three Cheese Baked Oysters
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Ingredients:
- 14 fresh Gulf oysters
- 5 ounces cream cheese, softened
- 2/3 cup shredded white cheddar
- 1/3 cup cooked crumbled bacon (or bacon bits)
- 1/4 cup frozen chopped spinach, thawed and squeezed
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/3 cup grated Parmesan cheese
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Directions:
- How to Shuck Oysters: Place one oyster in a folded dish towel. Look for the natural hinge in the small end of the oyster. Insert the tip of an oyster shucking knife into the hinge and firmly dig and twist. Once the oyster is open, wipe the edge of the knife on the towel. Then run the edge of the knife under the oyster to release it from the shell. Leave the oyster in the bottom half of the shell. And place onto the SOS Stainless steel oyster shells.
- Preheat the oven to 450 degrees F. Set the oysters in their shells on the baking sheet.
- Squeeze the spinach to remove all excess liquid. In a medium bowl, combine the softened cream cheese, white cheddar, bacon, chopped spinach, garlic, and crushed red pepper. Mix well.
- Spoon a dollop of cheese filling over the top of each oyster. Sprinkle the tops with parmesan cheese.
5.Bake for 8-10 minutes, until the cheese is golden. Serve warm.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Order Shipping Nationwide at:
www.FreshFishFast.com
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