Fresh Fish Fast Is Now The Catch From GRoomer's Seafood

Menu 0
FAQs

Here is a list of some of the questions we get asked a lot. If you don't find the answer here, give us a call at (210) 377-0951 or email us at blakegroomer@groomerseafood.com

WHAT IS FRESH FISH FAST?

Fresh Fish Fast is the shipping and delivery division of Groomer's Seafood, one of the largest seafood operations in Texas. During these challenging times of COVID-19, Fresh Fish Fast is our effort to overcome the obstacles we are all facing with a safe way of getting seafood in a timely manner without ever having to leave your home. The name says it all, we are Fresh Fish Fast! 

CAN I SHIP SEAFOOD?

Yes you can ship seafood. We can ship any of our items via UPS overnight to anywhere in the U.S.

HOW LONG DOES IT TAKE?

Normal Orders are processed within 1-2 business days. Our business days end at 2pm central time. Subscription orders have their own delivery schedule. 

Build-A-Box and Salmon Lovers Orders (or orders that contain these items) are delivered within one week of an order being placed.

Catch of the Month orders are delivered before the first full week of the month is over. 

Orders are not shipped Fridays, weekends or holidays.

If we are experiencing a high volume of orders, shipments may be delayed a few days. Please allow additional days in transit for delivery. If there will be a delay in shipment of your order, we will contact you via email or telephone.

Local Delivery is Monday through Saturday in the city of San Antonio. Orders in by 8am that are not subscription orders will go out the very same day. 

Packages will be left on your doorstep. However please remember that we cannot control the weather or mechanical issues that might delay your order at any time. Please allow for at least an extra day when selecting a ship date. Your fish is guaranteed to arrive fresh or your money back.

WHAT IF MY PACKAGE IS DELAYED OR INCORRECT?

While our system has a triple check on all orders, human error can occur. If you are missing a product, receive the wrong item, or have any other issue with your order, give us a call at 210-377-0951 and we will take care of you. We will always make things right, especially if we have made an error. 

IS THE SEAFOOD I AM GETTING FRESH OR FROZEN?

Fresh is shipped fresh, frozen is shipped frozen. We do not freeze the fish before we ship it. If it is fresh fish that you ordered then you will receive fresh fish in your box. If you ordered items that are frozen they may arrive frozen or slightly thawed.

HOW LONG WILL THE FISH LAST AFTER I RECEIVE IT?

When you receive your package open it up and take a look at the fish. Decide what you are going to eat in the next couple days and put it in the refrigerator. Certain items if properly stored can be placed in your freezer for at least a couple months.


I bought some fish... now what?

  • Remove your fresh fish fillets from the plastic bags they came in and rinse in cold running water.

  • Store seafood in the coldest part of the refrigerator for up to 3 days in a ziploc bag.

  • Live shellfish need to breathe. Store them in the refrigerator in a bowl with a clean, damp cloth over them. Squeeze any open shells closed. If they don’t stay closed discard them.

  • Freeze any fish that you do not plan to eat in the next 3 days. We recommend wrapping each piece of fish tightly in cellophane and placing in a freezer bag. Vacuum sealing your fish is also a great option. Store your fish for up to 8 months in the freezer.

  • Thaw frozen seafood in the refrigerator (at least 24 hours). You can also do a quick thaw by running the fish under cold running water.

  • When baking, broiling, grilling, steaming, or poaching fillets, steaks, or whole fish, use the 10 minute rule: cook 10 minutes per inch of thickness at 400 degrees. In general, fish is cooked when its meat just begins to flake when tested with a fork and it loses its translucent, raw appearance.

  • Doneness of fish can also be checked with an instant-read thermometer. Remove fish when it approaches 140 degrees, and let it rest 5 minutes, as it will continue to cook.

  • Shellfish such as clams and mussels will cook and open after 5-10 minutes. Once most are open, discard any that remain closed.

  • Shrimp and scallops are done when they have turned opaque and their texture changes from soft to slightly firm, generally after only a few minutes.