This week is all about Texas, our Lone Star State! We are proud to be doing business in the state of Texas and we believe that Texas produces some of the finest seafood in the world. We are so confident in this that we have been happy to have been GO TEXAN members for decades now to help support more Texas fishermen and businesses.
This weeks highlights include some of the best seafood TEXAS has to offer for our "Texas Sized" Specials! From Texas Raised Redfish, to Texas Gulf Oysters, to Texas Never Frozen Fresh Shrimp, to Texas Black Drum and of course the prize of the Gulf, Texas Red Snapper! The great thing about making a purchase of one of these items (other than enjoying a delicious meal!) is knowing your purchase directly supports our local fishing industry. The seafood business is a difficult one, especially for solo fishermen. Your purchase of Black Drum or Red Snapper is a key component in keeping our guys out on the water to support their families and we greatly appreciate it!
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Crawfish Pricing Is Dropping!
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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 04-08-21 - 04-14-21
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Texas Raised
Redfish Fillet On 1/2 Shell
$14.95 per pound
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Wild Gulf Coast
Red Snapper Fillet
$22.95 per pound
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Wild Gulf Coast
Black Drum Fillet
$15.95 per pound
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Ocean Raised
Norwegian Salmon Fillet
$12.95 per pound
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Wild Gulf
Coast Oysters
$10.95 per dozen
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Wild Gulf Coast
Blue Band Oysters
$11.95 per dozen
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Wild Gulf Coast
Oyster Pints
$16.95 ea.
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Wild Gulf Coast
16/20 Fresh Shrimp
$13.95 per pound
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Philly Shrimp
U-15 Shell On $34.99
26/30 Shell On $17.95
16/20 Shell On $29.90
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Hush Puppies
5lb Bag $12.50
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Bandera Quail
Quail Poppers $15.95
Whole Quail $15.99
Quail Knots $15.29
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Texas Sauces
Tasty Cajun Butter
$10.00
Pancho Bigotes Green
$5.29
Pancho Bigotes Red
$5.29
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Kelchner's
Sriracha Sauce $2.50
Tarter Sauce $2.50
Cocktail Sauce $2.50
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Holdman Honey
16 oz. Squeeze Bottle $9.00
8 oz. Glass Jar $5.00
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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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Redfish Harissa On The Grill
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Ingredients:
- 2 pounds of redfish on the half shell
- 3 tbsp. olive oil
- Harissa paste (store bought or mix ingredients below)
(For Harissa Paste)
- 1 cup of plain kefir or greek yogurt
- 1-2 tbsp. oil
- 4 oz. of mixed dried chiles (2 oz each of guajillo and chile de arbol)
- 6 cloves of garlic, smashed
- ½ tsp. ground caraway seeds
- ½ tsp. ground coriander seeds
- ½ tsp. ground cumin seeds
- 2 tsp. white wine vinegar
- 2 tsp. fine grain salt
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Directions:
- Preheat a grill at medium-high heat. If building a small fire, burn your wood down until it is nearly all coals. Use a grate set a foot or so above so it doesn’t scorch the bottom of fish.
- Rub a little oil over both sides of the fish, then brush the flesh side with a tablespoon of harissa paste per fillet. Reserve the rest of the paste for other applications.
- Place the fillets directly on the grates, skin side down. Close the grill lid or cover with foil if using a fire. Cook for about 12-15 minutes or longer, depending on the thickness of your fish and the temperature of your heat source. If the skin blackens while the meat is still raw, then you’re cooking too hot. Turn the heat down or raise the fish higher off the coals. The skin will be dark and crispy, and the meat should flake apart easily with a fork when done.
- Add a dollop of harissa paste to a small bowl of kefir/yogurt and swirl to combine. Serve the grilled redfish with the harissa-yogurt dip.
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Fried Oysters In Cornmeal
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Ingredients:
- 2 cups oysters, drained
- 2 large eggs, beaten
- 2 cups cornmeal
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 2 tablespoons all-purpose flour
- 2 cups vegetable oil, for frying
For the Tartar Sauce:
- 1 cup mayonnaise
- 1/3 cup dill relish (or finely chopped dill pickle)
- 2 teaspoons capers, drained and chopped
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon black pepper
- 2 tablespoons green onions, finely chopped, optional
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Directions:
- Add about 2-inches of oil to a large pot (or a deep fryer) and heat to 350˚F.
- Whisk together flour, yellow corn meal, garlic powder, salt, and pepper in a mixing bowl.
- Beat the eggs in a medium mixing bowl.
- Add the oysters to the egg and let them sit for 10-15 minutes.
- Remove the oyster one by one, letting the excess drip off, and dredge through the flour mixture, tapping off the excess.
- Carefully add the oysters in the hot oil in batches. Fry until golden and crisp, about 2-3 minutes. (Make sure to adjust the heat during frying and make sure to keep the temperature between 300-350˚F.)
- Remove the fried oyster to a paper towel-lined plate using a slotted spoon.
- Serve with hot sauce and enjoy! You can sprinkle with more salt and pepper.
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Ingredients:
- 3 lb. side of Norwegian salmon , skin on
- 3 Tbsp soy sauce
- 2 Tbsp dijon mustard
- 1 1/2 tsp minced garlic (1 large clove)
- 1/3 cup olive oil , plus more for brushing grill
- 1 Tbsp minced parsley (optional, for looks)
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Directions:
- Lay salmon skin side down on a cutting board and cut salmon crosswise into 6 equal portions, transfer to a 13 by 9-inch baking dish skin side down.
- In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together).
- Set aside about 2 Tbsp of the marinade mixture then spoon and spread remaining mixture over salmon, let rest at room temperature 10 minutes.
- Meanwhile preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil.
- Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.
- Remove skin from salmon then plate and brush remaining 2 Tbsp marinade mixture over salmon.
- Serve warm garnished with parsley 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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