DINING FEATURE SA Seafood
Fiesta Trails restaurant brings Asian-Cajun touch to the table S A Seafood is one of many San Antonio-area restaurants that popped up during the height of the COVID-19 pandemic. But according to owners and operators Tony and Kim Troung, SA Seafood has set itself apart and quickly proven popular among patrons due to its plentiful o erings of seafood, much of which comes with Asian and Cajun avors. Having moved from California to San Antonio in 2017, the Troungs sought to apply their previous restaurant operation experiences and share their love for seafood boils, Cajun cuisine and unique sauces with San Antonio diners. “We opened SA Seafood in November 2020, which was quite the challenge, given it was the same year the pandemic began,” Tony said. “However, we believed in our treasured Cajun-style seasonings and sauces, and knew San Antonio would love them. So, we proceeded with opening the restaurant and found great success.” They opened SA Seafood in the Fiesta Trails retail center, just west of Shavano Park, promoting the use of to-go boxes for customers who wanted to quickly pick up their orders for enjoyment at home. The Troungs said they feel specializing in shrimp and crab boils distinguishes SA Seafood frommost other local seafood restaurants. They also make the most of craw sh season. “What makes our boils so popular is the Cajun-in- spired seasoning we use, plus everything is made fresh,” Troung said. Other popular menu items are boiled shrimp with spicy Cajun-fried rice - a bed of Cajun fried rice topped with boiled shrimp. “Most people add a piece of sausage, potato and corn to really complete the dish. Then we serve it with a side of our SA Seafood sauce. This is our most popular sauce, which is a buttery Cajun sauce,” Troung said. The menu contains a range of dishes, mixing oysters or shrimp with fries, or cat sh and shrimp with fries. SA Seafood also o ers cat sh, tilapia, po’boys and seafood by the pound. “All of our seafood is fresh and comes mainly from Louisiana,” Tony said. The restaurant also o ers various sauces, including traditional cocktail and tartar sauces, and a special garlicky, buttery sauce the Troungs say has won over many diners. Visitors at SA Seafood may also choose from chicken wings that come in four styles, or rice and noodle dishes with options that include craw sh fried rice and shrimp or chicken lo mein. “We pride ourselves on o ering a little something for everyone, even if you don’t like sh,” Tony said. BY EDMOND ORTIZ
SA Seafood’s menu is in uenced by Asian and Cajun cuisines, boasting various boiled seafood dishes, such as boiled shrimp with spicy Cajun fried rice as well as traditional seafood items, chicken wings and rice with noodles.
PHOTOS COURTESY SA SEAFOOD
POPULAR DISHES SA Seafood diners have several go-to dishes, including snow crab boils, shrimp boils and seasonal crab boils, co-owner Tony Troung said.
• Boiled shrimp with spicy Cajun fried rice ($18.99) • Half a pound of snow crab and half a pound of shrimp ($25.99) • Fried craw sh plates ($15.99) • Five jumbo bacon-wrapped shrimp ($16.99) • 1 pound of peeled shrimp ($21.79) | 1 pound of unpeeled shrimp ($18.79) • 1 pound of craw sh ($10.99)
SA Seafood owners Tony and KimTroung, with their children, Ti any and Thomas, moved to San Antonio from California ve years ago.
MOST PEOPLE ADDAPIECE OF SAUSAGE, POTATOAND CORN TOREALLY COMPLETE THE DISH. THEN, WE SERVE ITWITHA SIDE OF OUR SA SEAFOOD SAUCE. THIS IS OURMOST POPULAR SAUCE, WHICH ISABUTTERYCAJUNSAUCE. TONY TROUNG, CO OWNER AND OPERATOR
SA Seafood’s housemade sauce is popular with diners, according to co-owner Tony Troung, who said it goes with most anything at his restaurant.
SASeafood 5222 De Zavala Road, Ste. 330, San Antonio 210-236-7777 www.saseafoodtx.com Hours: Tue.-Sun. 11 a.m.-10 p.m., Mon. closed
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NORTH SAN ANTONIO EDITION • MAY 2022
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