Your Hometown Seafood Experts


Honey Cedar Planked Salmon

Honey Cedar Planked Salmon



2 cuts of 8-10 Ounce Scottish Salmon Skin on (purchase for overnight shipping here)
4 oz of Honey 
2 Tablespoons Fine Chopped Cilantro
1 Tablespoon Fine Chopped Red Bell Pepper
1 Tablespoon Finely Sliced Scallions
Juice of one Lemon
Sea Salt
Cracked Black Pepper
2 Tablespoons Soy Sauce
1 Cedar Plank (pre soaked in water for 1-2 hours)



1. Mix Honey, Cilantro, bell pepper, scallions, lemon juice, and soy sauce in a bowl together and salt and pepper to taste.

2. Season Salmon with sea salt and cracked pepper and place on wet plank skin side down.

3. Place plank on grill at medium-high heat and allow to cook for 3-5 minutes

4. Brush your salmon with  honey mixture and close grill lid cooking until internal temperature is 145 degrees.

5. Serve and enjoy!

  • Blake Groomer
  • Tags: Salmon
Mexican Style Shrimp Cocktail

Mexican Style Shrimp Cocktail

Mexican Style Shrimp Cocktail  



-1lb chilled, cooked medium (41/50 count) Gulf Shrimp. Peeled and deveined and tails removed. (purchase for overnight shipping here)
-1/2 cup onion diced
- 1/3 cup fresh lime juice
- 1/2 cup Roma tomatoes diced
-1/2 an avocado, peeled, pitted and diced
-1/2 serrano pepper with seeds finely chopped
-1/3 of the bunch of cilantro, only the leaves, finely chopped
- 1 cup of chilled clamato juice
- 1 cup of chilled ketchup

To taste:

- Hot pepper sauce (ex: tabasco or valentino)
- Salt and Pepper



1. Start by prepping your veggies and herbs. Keep avocado separate. Then combine clamato juice, ketchup, hot pepper sauce and lime juice in with the veggies. Do not mix together just yet! Set in fridge while you cook the shrimp.

2. To cook the shrimp you will need to get a skilled and pour water and salt in it and then bring it to a high simmer. When ready place the shrimp into the water and cook for about 2 1/2-3 minutes of till fork tender. Drain and immediately run cold water over shrimp to stop the cooking. You may also give them an ice bath.

3. Combine all ingredients and gently mix them by "folding" them until covered.

4. Place Mexican Style Shrimp Cocktail in your choice of serving dish (es) and place the chunks of avocado on top along with lemons and garnishes. Serve with saltine crackers and hot pepper sauce.

  • Blake Groomer
  • Tags: Shrimp
Ahi Tuna Crostini

Ahi Tuna Crostini

Appetizer- Serves  4 
8 Ounces of Sushi Grade Ahi Tuna (purchase for overnight shipping here )
1 French Baguete 
Salt and Pepper to taste
(The following items are found in our retail store)
2 Tablespoons Humble House Guajillo and Red Jalapeno Sauce
1 Cup Kenko Mayonnaise 
1 container Soy Sauce Pearls 
Butter Ghee

1. Slice Baguette at a bias cut and brush both sides with butter ghee.
2. Grill bread slices at a medium high heat for about 2 minutes each side.
3. While Bread is grilling salt and pepper your tuna and sear on grill for about 2 minutes on each side per inch of thickness. 
4. On the side, mix 2 tablespoons of Humble House sauce with 1 cup of Kenko Mayo.
5. Slice tuna and then cut into cubes. 
6. Plate bread and place desired amount of tuna cubes onto each piece, then pour a small amount of the spicy mayo onto the tuna. Finally add desired amount of soy sauce pearls.
7. Serve and enjoy!!
  • Blake Groomer
  • Tags: Tuna
Grouper Salad With Mango and Jicama

Grouper Salad With Mango and Jicama

Fresh Grouper Salad With Mango and Jicama



2 pieces- 8 ounce cuts of Grouper skin off (order for online shipping here)
1/2lb spring mix
2 tbs Olive Oil
Parsley- For garnish
1 Mango thinly sliced (like french fries)
1/4-1/2 Jicama, thinly sliced
2 tsp balsamic pearls (ask one of our salesmen)
1 perserved Lemon
2 tbs of juice from container or preserved lemons (we carry these!)
Roasted Cashews- For Garnish
Salt and pepper to taste



1. Sauté the grouper at a medium high heat with sea salt and cracked pepper. Do 3-4 minutes per side or until internal temperature is 145 degrees.

Salad and garnishes:

1. Toss spring mix with light oil.

2 Toss Jicama and mango with preserved lemon juice and salt and pepper to taste

3. Cut preserved lemon and brown for color and presentation.

4. Place salad on desired plate or bowl and put grouper on top- add mango and jicama mix with cashews around and balsamic pearls sprinkled as desired.

5. Enjoy!!

  • Blake Groomer
  • Tags: Grouper
Butter Ghee Salmon

Butter Ghee Salmon

2 pieces 8 Ounce Cut of  Salmon skin on (order for online shipping here)
Olive Oil
1 Bunch of Asparagus tips
1 Tablespoon Butter Ghee
8 ounces Blue Crab Jumbo Lump Meat
1 bottle of capers in juice
Juice of Half a lemon
Salt and Pepper To Taste


1. Salt and Pepper Coho salmon and sauté skin side down at a medium high heat with olive oil for 6 minutes.
2. Pour Butter Ghee into pan and allow to cook, once melted baste salmon with the butter for another 3 minutes or until salmon is cooked to the desired amount.
3. Remove salmon and plate. Cook asparagus for 2 minutes in the remaining ghee, then add the crab meat to cook for 90 seconds, salt and pepper to taste.
4. Add  the juice of half a lemon and a splash of the caper juice along with one teaspoon of capers and cook for 1 minute mixing the flavors together.
5. Remove pan contents and plate on top of the salmon to give the best flavor.
6. Enjoy!

  • Blake Groomer
  • Tags: Salmon
Giby's Fish Camp

Giby's Fish Camp


1 1/4 Pounds Black Drum Skin Off Cut Into Chunks
1 Pound Large Gulf Shrimp (16/20) Peeled and Deveined Cut in Half
1 pound of Long Grain Rice
8 ounces Tomato Sauce
Salt, Pepper, & Garlic to taste
8 ounces of Rotel Diced Tomatoes and Green Chiles
½- ¾ Pounds Grated Pepper Jack Cheese


  1. In a large skillet, pour about two tablespoons of olive oil with your rice to brown stirring occasionally at a medium high heat until rice turns white.
  2. Pour your tomato sauce into the skillet mixing with enough hot water to cover the rice in your pan and stir.
  3. Add salt, pepper, and garlic to taste and any other spices you may prefer (slap ya mama products work well if you like spicy), along with 8 ounces of Rotel.
  4. Cover skillet with lid and allow to cook for about 7 minutes, adding water if needed.
  5. Add your Black Drum and stir into the mixture and allow to cook for about 3-5 more minutes.
  6. Add your shrimp and allow to cook for about another 3-5 minutes.
  7. Turn heat to low and allow rice to soak up any excess water.
  8. Cover top with grated pepper jack cheese, replace the lid and wait till cheese melts.
  9. Serve and enjoy a Groomer's tradition!
  • Blake Groomer