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Catch of the Week
Catch of the Week

From the Proprietor
The Bering Sea and Gulf of Alaska are major Pacific Cod fishing grounds.  Raw cod is an opaque and creamy white. The cooked meat is tender, lean, and flaky with a mild taste.  The moisture content is a little higher than that of Atlantic Cod, making it less firm and slightly more difficult to bread.  But Pacific Cod produces larger, thicker fillets than Atlantic Cod, and because it is so lean, it cooks quickly.  Pacific Cod is an extremely adaptable to nearly every cooking method, except grilling, and appeals to all palates, from seafood lovers to more selective eaters.  We hope to see you in the market this week purchasing some fresh Alaskan Cod.  Have a very happy week, and thanks for shopping at Quality Seafood Market.

~Carol Huntsberger,
Quality Seafood Market
(Photo courtesy of Rare Magazine)

Recipe of the week
Pan Fried Alaskan Cod with Caper Butter (recipe adapted from: Lisa Faley)
Rinse fillets and pat dry with paper towels. Season the fillets with salt and pepper. Coat both sides of cod in flour, gently shake off excess. Heat large saute pan to medium high heat, add butter and 2 tbsp olive oil. When butter starts to bubble, add fish. Cook on medium high heat for 2 minutes, flip fish (add more butter if needed) and cook other side for 1-2 minutes more depending on thickness of fillet. NOTE - Be sure your pan is large enough to hold the fish with lots of room around them. The crust won’t get crunchy if they are too close together.

For the Caper Butter: Wipe pan clean with a paper towel. Return to heat and add 4 tablespoons of butter. Once butter is bubbling, add juice of 1/4 lemon, a small handful of fresh chopped parsley and about 2 tbsp finely chopped capers. Add a bit of sea salt and cracked pepper and it’s done!  Heat it through. Pour over fish.

Weekly restaurant specials
Maryland Mondays - Enjoy Alaskan king crab legs boiled Maryland-style for only $18.99/lb while you tap your feet and swing your hips to the sounds of Aunt Ruby's Sweet Jazz Babies!

Taco Tuesdays - $2.00 Seafood tacos (shrimp, mahi mahi or catfish, grilled, blackened or fried) all served with our crunchy slaw and your choice of salsa and tortilla.  Wash'em down with $2.00 draft beers!

Go Texan Wednesdays - Lockhart quail filled with our homemade shrimp stuffing.  Choose from oven-roasted or golden-fried.  Pair it with a glass of Texas wine and relax to the cool sounds of Austin's own...The Calico Jazz Trio.

New Orleans Thursdays - Soft-shell crabs (golden-friend or sauteed New Orleans BBQ-style)...choose from po-boys, dinners, or order a la carte.  Perfect with $2.00 Lone Star Longnecks!

Lobsterfest Saturdays - Live Maine lobsters are flown in Saturday mornings and boiled to-order from 12 p.m. - 9 p.m.  When in season, we also boil live Dungeness crabs flown fresh from the West Coast.  Lobsters are $18.99 each and Dungeness crabs are just $15.99/lb.
 I Buy AustinGo Texan
Retail specials
1/13/11 - 1/19/11
* Save $1.00 per lb. on True Cod fillet (reg. $9.99)
* Save $0.25 per lb. on Boudin Sausage
(reg. $2.99)
* Save $0.50 per lb. on Andouille Sausage  (reg. $6.99)
* Save $1.00 per gal. on Cioppino (Italian seafood stew)
True Cod
Above: fresh True Cod fillet

Chef prepared special
Seafood Stuffed Turbot: $8.99 /lb

Thought for the week
"Champions keep playing until they get it right." ~ Billie Jean King

The Faces of Quality Seafood: Kimani Williams
Kimani Williams
Read Kimani's story at

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Monday - Saturday
Retail: 8:00 a.m. - 8:00 p.m.
Restaurant: 10:30 a.m. - 9:00 p.m.

Quality Seafood Market
5621 Airport Blvd
Austin, TX 78703
Wholesale: 512-452-3820
Retail/Restaurant: 512-454-5828
Fax: 512-452-3702
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Quality Seafood, Inc.
5621 Airport Blvd
Austin, TX 78751

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