Seafood and Chinese New Year go hand in hand. Traditionally family is gathered from all limbs of the tree for a feast featuring a number of dishes, either eight for prosperity or nine for longevity. For this day whole fish are a must as they represent having a good start and end to the new year and avoiding bad luck. For me, my favorite fish to serve whole is a Bronzini. The meat is sweet, flaky and delicious and the sizing is perfect for one fish per person!
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Whole Fish |
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East Coast Oysters |
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Seafood Mix - 1lb |
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AJ Shrimp/Pork Dumplings |
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Lo Mein Noodles |
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Condiments |
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Spring Roll Pastry |
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J Basket Tempura Batter Mix |
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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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Ingredients |
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Candied Walnuts
- 3 tablespoon salted butter
- 1/2 cup walnuts
- 1/3 cup water
- 1/3 cup light brown sugar
Honey Shrimp
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Instructions |
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For the Candied Walnuts
- Line a baking sheet with parchment paper, then set aside. Place a small plate nearby.
- In a small saucepan, melt butter over medium heat. Add walnuts to pan and cook, stirring frequently, until the liquid in the butter has cooked off, about 5-8 minutes. Remove walnuts from pan and place on nearby plate.
- Wipe saucepan clean, then return to burner. Over medium heat, whisk together water and brown sugar until hot. Add walnuts back to pan and cook, stirring frequently, until brown sugar mixture starts to thicken and sticks to walnuts, about another 5-8 minutes. Remove walnuts from pan and place on parchment paper, spacing them out so they don't stick together. Set aside to cool.
For the Honey Shrimp
- In a small bowl, whisk together mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth. Taste test the sauce and adjust to your liking. For a sweeter sauce, add more honey. For a milder sauce, add more mayonnaise. Once sauce is finished, set aside.
- When ready to fry, add 1 inch of vegetable oil to a large skillet and heat to 350 degrees F (using a candy thermometer helps!)
- While oil heats, prepare J-Basket Tempura Mix (see back of box). Line a large plate with a paper towel, then set nearby.
- When ready to fry, work shrimp in mangeable batches (enough so that they can comfortably cover the oil in the pan in a single layer). Add shrimp to hot oil and cook until coating is golden brown on both sides, about 2-4 minutes (turn if needed). Set cooked shrimp on the paper towel lined plate. Repeat this step until all shrimp has been fried.
Putting It All Together
- In a large bowl, add fried shrimp and candied walnuts. Pour honey sauce on top and gently toss to coat. Turning the shrimp too hard or too fast may make the tempura fall off, so go slowly.
Serve honey walnut shrimp immediatley.
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Chinese-Styled Steamed Whole Fish w/ Ginger & Scallions |
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Ingredients |
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FOR THE SAUCE:
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 teaspoons sugar
- 1 hot chili, thinly sliced, optional
FOR STEAMING THE FISH:
FOR FINISHING:
- 2 tablespoons olive oil (or macadamia nut oil, if you can find it)
- 1 scallion, green part only, thinly sliced on the bias
- one 2-inch piece ginger, peeled and julienned
- small handful of cilantro, finely chopped
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Instructions |
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- Make the sauce. In a small bowl, whisk together the sesame oil, soy sauce, sugar, and chili, if using. Set aside.
- Prepare the fish. Using a paring knife or chef’s knife, cut three or four 1-inch slits on each side of the fish through the skin to the bone. Pat the fish dry with paper towels. Season generously all over, inside and out, with salt and pepper to taste. Insert 1 piece of scallion and 1 coin of ginger in each slit. Stuff the fish with half of the remaining scallions and ginger. Stuff some cilantro into the cavity of the fish, too.
- Prepare the steamer bed. Lay the remaining cilantro, scallions and ginger on top of a steamer basket — I use a cooling rack. Place the fish on the bed of aromatics.
- Steam the fish. In a large wide pot, such as a wok with a lid, bring 2 inches of water to a boil over high heat. Carefully set the steamer basket inside. Pour the sake over the fish. Cover the pan. Reduce heat to medium or low, keeping the water at a simmer. Steam for 9-10 minutes (see notes above), until the flesh is opaque and easily flakes. Transfer the fish to a platter. Discard the aromatics.
- Finish the dish. Heat the oil in a small sauce pan over high heat until it starts to fizzle. Pour the oil over the fish. Return pan to burner and pour in the soy sauce mixture. Heat the sauce until it bubbles up — this will happen nearly instantaneously. Pour the sauce over the fish. Scatter the scallions, ginger, and cilantro over top. Note: When I made this on Instagram Stories, a number of people suggested I put the herbs on first, then pour the hot oil and sauce over them — will try this next time and report back. Serve with bowls of steamed rice.
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Ingredients |
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- 3 pounds black mussels
- 3 tablespoons butter or margarine
- 3 tablespoons chopped garlic
- 1 ½ tablespoons cracked or coarse-ground pepper
- 6 tablespoons prepared oyster sauce
- Sourdough bread (optional)
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Instructions |
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Tap the shells of any mussels that gape; if they don't close, discard. Place mussels in a 5- to 6-quart pan. Add 1/2 cup water, cover, and bring to a boil over high heat. Reduce heat and simmer until shells pop open, 5 to 10 minutes. Pour juices from pan and save.
Step 2
In a 14-inch wok, 14-inch frying pan, or 5- to 6-quart pan over high heat, melt butter with garlic and pepper and stir until garlic is golden, 2 to 3 minutes. Add oyster sauce and reserved mussel-cooking liquid. Boil over high heat, stirring often, until sauce is reduced to about 1 cup, 5 to 6 minutes.
Step 3
Pour mussels into wok; stir over high heat until well coated with sauce, 3 to 4 minutes. Ladle mussels and sauce into bowls; pluck mussels from shells and sop up sauce with bread, if desired.
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3rd Generation Fishmonger |
Blake Groomer |
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