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Catch of the Week
Catch of the Week

From the Proprietor
Rainbow trout offers a clean, mountain-stream appeal that I just love. An economical price and convenient size that allows for easy portion control and plating appeal combine to make this fish a versatile lunch or dinner item. Lean trout may be difficult to skin, but the skin cooks up deliciously and allows for easy grilling, blackening, and pan-frying. Try stuffing the fish whole for a unique presentation. I am proud to say that we carry U.S.-raised rainbow trout flown fresh from Idaho. I recommend pairing your trout with a glass of Steelhead Dry Creek Valley Savignon Blanc. This 100% organic wine has delicious notes of citrus and grapefruit zest - a nice match for any trout or salmon species - and a portion of the proceeds go to the restoration of the steelhead and coho salmon population migrating through Wine Creek (Sonoma County, California). Could we ask for a better incentive to drink delicious wine? Have a wonderful weekend!

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

Recipe of the week
TIP: For this recipe, as your fishmonger to remove the head, fins, and tail from the trout. Then ask them to split the butterflied trout into two separate fillets.

Hot 'n Crunchy Trout (recipe credit:

6 to 8 trout fillets, 8 ounces each
¼ cup slivered almonds
¼ cup sesame seeds
2 cups cornflakes
¼ cup sugar
1½ tablespoons red chile flakes
1 tablespoon salt
1 cup milk
2 eggs
1 cup flour
6 tablespoons clarified butter (see notes)

Toast almonds and sesame seeds in a dry skillet until lightly toasted. Set aside to cool. Combine almonds, seeds, cornflakes, sugar, chile flakes and salt in food processor. Pulse until coarse crumbs form, still crunchy. Empty onto platter or baking sheet. Whisk milk and eggs to make an egg wash. Put flour in a flat dish. Holding the trout fillet by the tail, dredge it in flour until well dusted. Shake off excess. Pass the dusted fillet through the egg wash, wetting entire surface. Place fillet in crumb mixture, lightly pressing crumbs on the fillet with the palm of your hand. Remove and shake off excess. Set aside on a dry sheet pan or cookie sheet until all fillets are breaded. In a large, heavy saute pan, heat 6 tablespoons clarified butter to about 325 degrees, or until parsley sizzles when tossed in. Lay trout fillet skin-side up in hot pan. Saute for about 3 minutes on each side. It will cook to a golden, crunchy brown. Turn fillet once. Place each fillet on a cookie sheet in warm oven (180 degrees) until you have completed this process for all fillets.

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
1/20/11 - 1/26/11
* Save $1.00 per lb. on Louisiana crawfish tailmeat (reg. $15.99)
* Save $1.00 per lb. on Mahi mahi fillet (reg. $6.99)
* Save $1.00 per lb. on Coconut breaded shrimp (reg. $11.99)
* Save $1.00 per lb. on Whole, butterflied rainbow trout (reg. $6.99)
Mahi mahi fillet
Above: Fresh mahi mahi fillet ($10.99/lb)

Chef prepared special
Red chili salmon with honey-maple glaze ($13.99/lb)

Featured Wine
Steelhead Quivira Vineyards Dry Creek Valley Savignon Blanc
Steelhead Dry Creek Valley Savignon Blanc ($10.99 per bottle)

Thought for the week
"Let him who would enjoy a good future waste none of his present."~Roger Babson

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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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