Seafood Month &
130 Years Of Groomer's Seafood |
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It all started 130 years ago with a single Oyster license, since then our family has been involved in just about every facet of the seafood industry. From the year of 1892 on, from generation to generation, our legacy has survived all the way until the present. We've been shrimpers, oystermen, fishermen, processors, fishmongers, delivery drivers, and now we even do nationwide shipping of subscription items. It's something we are incredibly proud of, and a big reason why we are so thankful to our customers. Your support has kept us afloat and helped our family build something our previous generations never would have imagined.
The Month of October is also Seafood month, so while we celebrate 130 years of Groomer's Seafood, we will also be celebrating Seafood Month with the biggest specials we can source. The first one being our Snow Crab. Just about 6 months ago we saw these clusters going for over $20 a pound, in restaurants we still see prices as high as $50 a pound for this item. But this week, we are selling them for right under $50 for 5 pounds! It's a great time to stock up, especially for those holidays that will be here before you know it. The item comes in a 5 pound bag and each cluster is individually frozen to be enjoyed at anytime you like, don't miss out!
As our adventure started on the Texas Gulf shores we are also featuring predominately Texas products this week as a homage to our birthplace. Item favorites like Texas Gulf Shrimp, Texas Gulf Snapper, and others are being brought in fresh daily for this event.
Also be sure to open your emails! We have some really amazing special coming your way this upcoming month, stay tuned!
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Bandera Quail |
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Philly's Gulf Coast Shrimp |
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Texas Brands |
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Texana Infused Olive Oil |
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NEW! Groomer's Sauces |
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Honey and BBQ Sauce |
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Lola's Spices and 2 Gringos |
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Condiments |
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GROOMER'S SEAFOOD MADE PRODUCTS |
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Groomer's World Famous Gulf Coast Ceviche |
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Fresh Homemade Crab Cakes |
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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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Dock. Door. Delivery. |
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Seafood Delivery! |
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Delivered Right To Your Door!
Try Our New Build-A-Box Program |
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Ordering is an easy 3 step process
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Select Your Catch Level |
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We offer 3 Catch Levels, Crews, Cook, & Captain. Think of these like a nautical spin on Silver, Gold, & Platinum packages. Each level offers more and more options for you to choose from to make your very own Custom Catch.
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Build Your Catch |
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We offer 4 packages sizes. Choose from 8, 16, 24, or 32 servings and then begin to pick from any of the listed items on your catch. How you mix and match is totally up to you, so have fun with it! Don't forget, larger packages have bigger discounts!
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One Time Catch Or Subscription Catch |
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Our Custom Catch option allows you to make a one time purchase or to subscribe for extra savings. Subscription intervals are offered in 4, 6, and 8 week intervals.
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Chinese Deep Fried Oysters |
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Ingredients |
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For the deep fried oysters:
- 1 pint shucked oysters
- ¾ cup all-purpose flour for the batter (plus ⅓ cup for dredging the oysters)
- ½ teaspoon baking powder
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon salt
- 3-4 cups canola oil (for frying)
- ⅔ cup ice cold seltzer water
- ½ teaspoon sesame oil
- Iceberg lettuce (shredded)
- 1 scallion (chopped, for garnish)
For the dipping sauce:
- 1 tablespoon ketchup
- 1 teaspoon soy sauce
- 2 tablespoons rice vinegar
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon cornstarch (mixed with ⅓ cup water)
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Instructions |
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- Drain the shucked oysters from the plastic container, and give them a gentle rinse with cold water. The oysters are very delicate, so be careful handling them. Place the oysters in a colander, and let the excess water drain for at least 10 minutes.
- Prepare the batter by mixing ¾ cup flour, the baking powder, white pepper, garlic powder, onion powder, and salt until well-combined.
- Heat the oil to 350 degrees F in a small (to save oil) but deep pot (to prevent splattering). Check the oil temperature with a candy or oil thermometer for accuracy.
- Right before you’re ready to fry the oysters, add the cold seltzer––it makes for a crispier oyster. Mix until your batter is smooth (a few small lumps here and there is fine). Then, mix in the sesame oil.
- After the oysters have drained, lightly pat each of them dry with a paper towel, and dredge each oyster lightly with flour. I know it’s tempting to dredge all of the oysters at once in a glob, but it’s best to dredge each oyster individually just before you batter and fry them to ensure they are fully and evenly coated.
- After dredging, dip each oyster into the batter so it is fully coated. Lift them out of the batter carefully--you can use the edge of the bowl to scrape off excess batter if needed.
- Now you’re ready to deep fry the oysters. Check the temperature of the oil again with your thermometer. As you are frying, you should adjust the heat to maintain a temperature between 325 degrees F and 350 degrees F, because the oil will cool quickly as you drop in the battered oysters and then quickly heat again as they cook.
- Lower the oyster halfway into the oil and slowly swirl it for 2 or 3 seconds so the batter cooks slightly, and then drop it into the oil. This process prevents the oyster from sticking to the bottom of the pot. Fry the oysters in batches, depending upon the size of your pot and the amount of oil you are using. For this recipe, we fried oysters in batches of 3 or 4 depending upon their size.
- Use a slotted spoon to lift the oysters out when they are golden brown and transfer them to a metal cooling rack to drain. Repeat until all the oysters have been fried.
- Now you can make the dipping sauce. In a small saucepan, add the ketchup, soy sauce, rice vinegar, salt, sugar, and cornstarch slurry and heat to a simmer. You can adjust the flavor by either adding vinegar to make it more tart, adding sugar if you like it sweeter, or adding more cornstarch and water if you like it thicker.
- It’s best to serve these immediately, but if you are like us on Chinese New Year, you are preparing many dishes at the same time, and it’s inevitable that these won’t get eaten immediately! So just before serving, you can reheat your oil to 375 degrees F, and drop the oysters in 3 or 4 at a time, frying them for 30 seconds or until they are crisp again. Alternatively, you can heat them in a toaster oven at 400 degrees F for 5 minutes.
- Serve these deep fried oysters on a bed of iceberg lettuce, and garnish with chopped scallions. The dipping sauce should be served warm, so reheat your dipping sauce if needed.
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Broiled Red Snapper with Za'atar Salsa Verde |
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Ingredients |
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- 2 tablespoons pine nuts
- 4 6-ounce skin-on, boneless red snapper fillets, patted dry
- Kosher salt, freshly ground pepper
- ½ teaspoon ground coriander
- 4 tablespoons plus ½ cup olive oil
- ⅓ cup finely chopped cilantro
- ⅓ cup finely chopped parsley
- 1 small garlic clove, finely grated
- 1½ teaspoons za’atar
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped pickled banana peppers
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Instructions |
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- Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
- Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8–10 minutes. Remove fish from broiler and let rest 5 minutes.
- Meanwhile, mix together cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
- Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.
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Blackened Redfish Tacos w/ Cilantro Lime Slaw |
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Ingredients |
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Cilantro Lime Slaw
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup fresh chopped cilantro packed
- 2 tablespoons chopped green onions green parts only
- 1 fresh jalapeno seeded and finely chopped
- 1/4 cup mayonnaise
- Juice of one medium lime
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- Cracked black pepper to taste
- 3-4 tbsp Blackened Seasoning
Fish
- 1.5 pounds redfish on the half shell
- 2 tablespoons unsalted butter melted
- 2 tablespoons olive oil extra-virgin
- 8 four-inch flour tortillas or 16 four-inch corn tortillas
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Instructions |
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- Add the cabbage, cilantro, green onion, jalapeno, mayonnaise, lime juice, sugar, salt, and pepper to a medium bowl and mix with a wooden spoon or rubber spatula until all of the ingredients are combined. Refrigerate the slaw while you prepare the fish.
- Heat two tablespoons of olive in a medium cast-iron skillet over medium-high heat. Rinse and pat the redfish fillets dry with paper towels.
- Brush each piece of fish with melted butter on one side and generously coat with the blackening seasoning, rubbing it into the fish with your hands. Repeat on the other side of the fish fillets.
- Immediately place the fish in the hot skillet and cook for 3-5 minutes until a dark crust forms. Flip the fish and cook for another 2-3 minutes until the fish is cooked through. Transfer the fish to a paper towel-lined plate.
- Heat a medium nonstick skillet over medium-high heat and toast the tortillas until warm and browned around the edges.
- Lay the tortillas out flat on a serving plate and top with flaked pieces of blackened redfish. Use tongs to top the fish tacos with coleslaw. Garnish with fresh chopped cilantro and enjoy!
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3rd Generation Fishmonger |
Blake Groomer |
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