This Saturday, April 17th is National Crawfish Day and it's time to celebrate! We have had one of the most up and down seasons this year, but things have finally stabilized and just in time for the holiday.
The sizing and quality of the crawfish this week has just been outstanding, and we brought in a fresh load of boils to keep up with demand!
We will be selling both field run and our graded selects this week too! For those unfamiliar, a field run is exactly what it sounds like, the crawfish are what come straight out of the field. This means there can be a mix in sizing, but you're able to get crawfish at the best possible price this way and sizing has honestly been looking really great. Graded selects are crawfish that go through a grading process to remove the smaller crawfish and leave you with the best sizing from that days catch. We've seen some mini lobsters with these earlier this week, and while sizing can drop on the heavier fishing days this is the way to go if you want the absolute best crawfish available.
We will also be selling our field run by the pound in store for $2.99 this week! We always bring in extra for per pound orders, but we will be ramping up those numbers for the heavier demand we expect this week. As always though, if you want to ensure you have your crawfish, the best method is always pre-ordering on our website.
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Best Pricing Of The Season! |
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We also deliver Live Crawfish To Your Door! |
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*Crawfish Pricing Valid Until April 10th* |
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In Store & Curbside Specials valid 04-15-21 - 04-21-21 |
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Wild East Coast
Flounder Fillet
$17.95 per pound
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Texas Raised
Striped Bass Fillet
$16.95 per pound
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Wild Yellowfin
Ahi Tuna Steaks
$24.95 per pound
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Idaho Raised Rainbow
Trout Butterfly Fillet
$11.95 per pound
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Wild Gulf Coast
16/20 Fresh Shrimp
$13.95 per pound
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Ocean Raised Scottish
Salmon Fillet
$13.95 per pound
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Guidry's
Seafood Stew $2.99
Crawfish Etouffee $2.99
Cajun Gumbo $2.99
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Cajun Power
Garlic Sauce $3.75
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Dat Dip
Garlic Flavor $3.98
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Cajun Land Brand
Gumbo Mix 7oz
$2.49
Poultry Seasoning 7oz
$3.99
Complete Boil 16oz
$4.99
Liquid Concentrate 4oz
$2.99
Complete Boil 4lb
$9.99
Liquid Concentrate 16oz
$4.99
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Frozen Frog Legs
Medium $5.95 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 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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Skip The Lines By Ordering Curbside! |
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Groomer's Seafood Is Committed To Your Safety.
We are 3rd party audited to ensure the highest standards and we also offer contact free curbside and delivery services.
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Or Call Us At 210-377-0951
To Place An Order
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Our New GO TEXAN
Gulf Shrimp
Program Has Launched!
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Texas Trio Shrimp Package
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This Friday & Saturday
At Groomer's Seafood
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Ingredients:
For the Blackening Spice Mixture
- 4 tablespoons paprika
- 1 1/2 tablespoons salt
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1/2 tablespoon white pepper
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1 teaspoon dried thyme
For the Flounder
- 4 8 ounce flounder fillets
- 2 tablespoons olive oil
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 1 teaspoon coarse-grain mustard
- Salt and pepper (to taste)
- For Garnish:
- 1/4 cup fresh parsley (chopped)
- Lemon wedges
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Directions:
- Preheat oven to 425 F. Line a baking sheet with nonstick foil.
- To prepare the blackening spice mixture, in a small bowl stir together the paprika, salt, granulated garlic, onion powder, black pepper, white pepper, cayenne pepper, dried oregano, dried basil, and dried thyme.
- Brush both sides of the flounder fillets with the olive oil.
- Cover the fillets with the blackening seasoning on both sides and press to adhere. Place the fillets on the prepared baking sheet.
- Bake in the preheated oven for about 10 minutes.
- Meanwhile, prepare the tartar sauce.
- In a small bowl, combine the mayonnaise, sweet pickle relish, lemon juice, capers, and mustard.
- Season with salt and pepper to taste. The fish is done when it is nicely browned and flakes with a fork.
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Teriyaki Sheet Pan Striped Bass |
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Ingredients:
For the Teriyaki
- 1/4 cup water
- 1/4 cup seasoned rice vinegar
- 1/2 cup reduced sodium soy sauce
- 1/4 cup brown sugar
- 1/4 teaspoon toasted sesame oil
- 1 finger fresh ginger, grated or finely minced (just over 1 tablespoon minced)
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional – this will add heat to the sauce)
- 1/2 teaspoon toasted sesame seeds
- 2 tablespoons corn starch
- 1/4 cup cold water
For the striped bass
- broccoli and red onion
- 1 head broccoli, cut into florets
- 1/2 medium red onion, thinly sliced
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 2 16 ounces striped bass filets skin off
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Directions:
- Preheat the oven to 425 degrees F. Line a baking sheet with tin foil or parchment paper.
- In a small saucepan over medium high heat, combine water, rice vinegar, soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes and sesame seeds. In a small bowl, whisk together cornstarch and cold water until cornstarch is dissolved. Add to the saucepan and whisk to combine. Bring mixture to a boil, then reduce to a simmer. Remove from heat.
- Add broccoli and red onion to the sheet pan. Drizzle with olive oil and sprinkle with salt. Toss. Make room in the center of the sheet pan for the striped bass filets. Portion out about ¼ cup of the teriyaki sauce – you’ll use this for brushing the fish and veggies. Place the remaining sauce into a small serving bowl. Using a brush, brush filets and veggies with teriyaki sauce reserved for the fish and veggies. Discard any remaining sauce (that touched the raw fish).
- Place the sheet pan into the oven and bake for 10-12 minutes or until fish is opaque, flakes easily and is cooked through. If desired, broil for the last 1-2 minutes to caramelize the teriyaki sauce. Remove from oven.
- Sprinkle fish with scallions and sesame seeds.
- Serve fish and veggies with lime wedges, cooked brown rice and the reserved teriyaki sauce.
- Store any remaining teriyaki sauce in an airtight container for up to one week. To reheat teriyaki sauce heat on low in a saucepan until warmed and sauce loosens a bit. Or heat for a few seconds at a time in the microwave, stirring in between intervals.
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Ingredients:
- 2 lbs whole fresh trout fillets
- 2 Tbsp whole wheat or all-purpose flour
- 1/4 tsp freshly ground pepper
- 2 Tbsp milk
- 2 Tbsp canola oil
- lemon wedges (optional)
- fresh parsley, chopped (optional)
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Directions:
1. On a plate, mix flour with pepper for dredging the fish.
2. Place milk in bowl, dip trout in milk and then place on plate to coat with flour on both sides.
3. In a large saucepan, heat canola oil to medium-high. Place fish in pan and fry for approximately 4-5 minutes per side or until golden brown.
4. Allow fish to stand in pan for about 10 minutes before slicing and serving. Garnish with a wedge of lemon and serve with baked potatoes and steamed vegetables, if desired.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Order Curbside
Or Pick Up:
www.GroomerSeafood.com
Order Shipping Nationwide Or Local Delivery at:
www.FreshFishFast.com
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