Our Catch Of The Month program has launched and this upcoming month will feature Wild Ahi Tuna and New Zealand Regal King Salmon! Recipes and seasonings will be included thanks to the makers of the store favorite "Lola's Spices" of No Wimpy Flavors! Be sure to sign up by September 27th to take part in October's shipment!
If you've missed the recent emails on Catch of The Month, what we have begun is a nationwide subscription program aimed at giving you premium, portioned, vacuum packed fish fillets on a monthly basis for anyone looking for an easy way to better incorporate seafood into your diet. Every first week of every month your order will be delivered right to your door and we have Single, Couple, and Family plans to better suit your household's needs. Each month you will receive a different combination of at least two types of fish fillets. Future possibilities include Halibut, different Salmons, Cod, Chilean Sea Bass, Red Snapper, Grouper, Redfish, Flounder, and some others. Each month will always be top of the line seafood that is portioned and flash frozen so you can store in the freezer and take out as desired. As we continue to add different subscriptions you will be able to switch packages, pause subscriptions, or cancel at any time. You also have the option to purchase just once but there is a discount for subscribers to Catch of The Month.
We are very excited about this and are already looking into different goodies we can include in your boxes for the upcoming months!
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It's Paella Week at Groomer's Seafood! Fish, Mussels, Head On Shrimp, Squid, Octopus and more are all on the menu to craft this Spanish rice dish. We also have paella pans, Bomba rice and other featured items to really bring your paella up to snuff! We have also included a seafood paella recipe at the bottom of this newsletter, but that is in no way the only way to do it! Experiment! Try throwing new items in, try a different stock out, and most of all make it fun and delicious!
What is Paella?
Paella is a dish that originated in Valencia, Spain. As one of the largest ports in the Mediterranean, Valencia is a critical rice-producing area in Spain. Back in the old days, paella was made from rice and any other ingredients that were available around the rice fields, including tomatoes, onions, snails, and beans for added texture. The earliest variations of paella were produced thanks to local ingredients and eating habits and incorporated foods from the area that were pure and clean. As time passed, and given that Valencia is a port city, seafood was introduced to the dish and it evolved into the paella that we know and love today. For some of you this may be the first time you have ever heard of Paella, and while it may look intimidating, it's definitely a dish the home chef can accomplish so long as the right ingredients are used. Try some out, or talk to one of our salesmen on the floor to have them help walk you through how to prepare your own. It's okay to start simple and use ingredients you're more familiar with and this week's specials give you a good roster to make your selection from.
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In Store & Curbside Specials valid 9-24-20 - 9-30-20
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Wild East Coast
Cod Loin
$13.95 per pound
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Wild Gulf Coast
Grouper Fillet
$18.95 per pound
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Ocean Raised New Zealand
Ora King Salmon Fillet
$29.95 per pound
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Baby Octopus
$3.95 per pound
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Squid Rings & Tentacles
$7.95 per pound
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Organic P.E.I
Black Mussels
$3.45 per pound
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Countneck Clams
$5.49 per pound
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Frozen Head On
Gulf Shrimp 9/12 ct.
$8.95 per pound
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Fresh Never Frozen
Gulf Coast 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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We Also Offer Free Local Same Day Free Delivery
and Next Day Nation Wide Shipping!
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*Orders Must Be In By 9AM For Same Day Delivery and By 2pm for Next Day Shipping*
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Coming In Friday Morning!
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Thanksgiving Seafood Packages
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Believe it or not Thanksgiving is right around the corner!
Make this year's feast one to remember with Jumbo Snow Crab,
Gulf Shrimp, and Cold Water Maine Lobster Tails
-all delivered for free to your door!
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Paella Pans
115 CM Pan $450.00 ea.
60 CM Pan $69.95 ea.
55 CM Pan $67.95 ea.
50 CM Pan $64.95 ea.
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Bomba Paella Rice
1lb Bag $7.95 ea.
2.2lb Bag $9.95 ea
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Pimenton
Sweet Smoked Paprika $4.20 ea.
Picante Smoked Paprika
$4.20 ea.
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Cuttle Fish Ink
Single Packages .14oz
$1.99 ea.
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Frozen Scallops
On The Halfshell
Assorted Flavors 8oz
$9.95 ea.
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Bos'n Cooked Octopus 8oz
$9.95 ea.
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Palacio's Chorizo
Original 7.9oz $7.95 ea.
Picante 7.9oz $7.95 ea.
Spanish Chorizo 6.52oz $6.99 ea.
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Traditional Paella De Marisco
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Ingredients:
- 2 teaspoons olive oil
- 1 1/2 large onions, finely chopped (about 1 1/2 cups)
- 1 large tomato, finely chopped
- 1 large red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Spanish paella rice Bomba
- 1/4 cup dry white wine
- 34 ounces seafood or vegetable stock
- A generous pinch of saffron threads
- 3/4 teaspoon sea salt
- 3 1/2 ounces roasted red peppers, drained and chopped
- 10 mussels, scrubbed (do not use any that have opened)
- 10 Counteneck clams, scrubbed (do not use any that have opened)
- 7 ounces skinless, boneless Cod fillets cut into bite-sized pieces
- 10 large shrimp/prawns
- 1/4 cup fresh peas (or frozen, thawed, and drained)
- Chopped fresh parsley, for serving
- Lemon wedges, for serving
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Directions:
- Add oil to a paella pan over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes and bell pepper. Continue to cook for 2-3 minutes, until peppers have softened.
- Stir in garlic, and saute for another minute. Add rice and stir to combine. Toast the rice in the pan, stirring occasionally for about 2-3 minutes, until fragrant. Stir in wine and bring to a boil, and continue boiling for 1 minute.
- Stir in stock, saffron, and salt. Turn the heat down to medium-low and bring the mixture to a simmer. Cook until half of the liquid is absorbed, gently moving the pan around occasionally to make sure the rice cooks evenly. This will take about 15 minutes.
- Stir in roasted red peppers. Nestle all of the seafood except the shrimp into the rice. Make sure everything is tucked in and evenly distributed.
- Continue to cook, simmering for 20 minutes, until the seafood is cooked through and the rice is al dente. Add shrimp and peas in the last 8 minutes of cooking, distributing them evenly in the rice.
- Once everything is cooked through, turn the heat up to high for about 30 seconds. This will toast the rice on the bottom of the pan. Keep an eye on it – you’ll be able to smell it when it’s toasted.
- Remove from heat and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.
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Mediterranean Baked Grouper
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Ingredients:
- 1 1/2 lb Grouper fillet
- kosher salt
- 1 tbsp dry oregano
- 1 to 1 1/2 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp black pepper
- 4 large garlic cloves, minced
- Juice of 1 large lemon, more for later
- Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
- 6 to 8 oz cherry tomatoes, halved
- 6 to 8 pitted kalamata olives, sliced
- Chopped fresh dill (about 1/4 oz or so)
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Directions:
- Heat oven to 400 degrees F.
- Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.
- Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil (I used Early Harvest Greek EVOO). Arrange cherry tomatoes and olives on top of the fish fillets.
- Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
- Remove from heat and add fresh dill (or your favorite herb). Enjoy!
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BBQ Scallops
With Chili Garlic Butter
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Ingredients:
- 12 scallops , trimmed, with the shells
- 100 ml dry white wine
- ½ a bunch of fresh flat-leaf parsley , leaves picked
Chili Garlic
- 2 tablespoons olive oil
- 100 g salted butter
- 3 cloves of garlic , peeled
- 1 fresh red chili
- 1 teaspoon freshly ground black pepper
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Directions:
- Spread hot coals over the base of your barbecue in a flat and even layer – the scallops are going to be cooked directly on the coals, so it doesn’t matter which barbecue technique you use here.
- Start by making the chili garlic butter, which you can do on the barbecue or over a medium heat on the hob – basically, the longer those flavours get to hang out together, the better. Place the oil and butter in a pan to melt. Meanwhile, finely chop the garlic and chili (keep the seeds in if you like the heat), then add to the pan with the black pepper. Give it a good stir, let all the ingredients party, then set aside.
- Place the shells with the scallops inside them on a platter, then add a dash of white wine to each one. Using tongs, place each shell directly on the grey coals, carefully positioning them so they can’t tip over. Cover with the lid like an outdoor oven and cook for 4 to 6 minutes, or until cooked through, turning the scallops halfway with tongs. Carefully remove the shells to a serving platter and drizzle about 1 tablespoon of the melted chili garlic butter over each golden scallop. Roughly chop and scatter over the parsley leaves then serve right away.
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Mediterranean Salmon &
Avocado Salad
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Ingredients:
- 4 small Ora King salmon filets 6 ounces each
- 2 tablespoons olive
- ⅛ teaspoon salt & pepper
- 8 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 cup cucumbers sliced
- ½ cup feta cheese crumbled½ cup feta cheese crumbled
- 2 avocados halved and sliced
- ¼ cup red onion diced¼ cup red onion diced
- 1 tablespoon fresh dill
Dressing
- 1 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 4 tablespoons canola
- 1 teaspoon honey
- salt & pepper to taste
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Directions:
- Place all dressing ingredients in a jar and shake well to combine. Refrigerate until serving.
- Preheat olive oil in a large pan over medium high heat. Season salmon with salt and pepper (and your favorite seasonings if desired).
- Cook salmon 3-4 minutes per side or until salmon reaches 145°F. Do not overcook. Rest 5 minutes.
- Divide greens and salad toppings over the bowls and top with salmon fillets.
- Drizzle with dressing and serve.
- Serve with additional lemon wedges 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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