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From the Proprietor

(Photo courtesy of Rare Magazine)

Happy Thursday!
In one week we will be celebrating a very special holday; Thanksgiving.  My daughter is flying on from Colorado and along with my son we will be at the Turkey Trot and then spending the day with dear friends, cooking and eating.  I pray that each of you have a special day and have time to reflect on all that we have to be thankful for.  I want you to know how special you are to me and to all of us here at Quality Seafood. We are grateful to be a part of your feasts. We have all kinds of specials treats in the market to make your day easy and the meal memorable.
 ~Carol Huntsberger,
Quality Seafood Market

Recipe of the week
Grilled Whole Mackerel with Lemon, Oregano, and Olives
(Gourmet  | June 2004)
1/2 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers
3 tablespoons finely chopped fresh oregano plus 6 large sprigs
1 (3 1/4- to 3 1/2-lb) cleaned whole Spanish mackerel or bluefish (with head and tail)
2 tablespoons vegetable oil
6 (1/4-inch-thick) lemon slices
Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, then brush fish all over with vegetable oil and season with salt and pepper. Season fish cavity with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in cavity. Close cavity, then evenly arrange remaining 3 lemon rounds and 3 oregano sprigs on top of fish and tie fish closed with string at 2-inch intervals, securing lemon slices and oregano sprigs to fish.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Grill fish on lightly oiled grill rack, covered only if using gas grill, 15 minutes. Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 15 minutes more.
Transfer fish to a large platter using 2 metal spatulas, then cut and discard string. Serve fish with sauce.
Cooks' notes: • If you aren't able to grill outdoors, whole fish can be roasted on an oiled large baking sheet (17 by 14 inches) in middle of a preheated 425°F oven, without turning, until just cooked through, 30 to 35 minutes. If fish extends beyond baking sheet, fold up two 12-inch-long pieces of foil and put under head and tail to extend baking surface. • If fish tail begins to brown too much (on grill or in oven), loosely wrap with a small sheet of foil.

Chef prepared special
Just in time for breakfast Thanksgiving morning...these areYUMMY!
Smoked Salmon & Dill Quiche: $12.95 each
Crab and Bleu Cheese Quiche: $12.95 each

Weekly restaurant specials

Maryland Mondays - Enjoy Alaskan king crab legs boiled Maryland-style for only $14.99/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.
Retail specials
11/18/10 - 11/24/10

$0.50 off Smoked Trout  Spread, Walla Walla Onion or Cranberry (reg. $4.99)
* $1.00 off per lb Whole Mackerel (reg. $4.99)
* $1.00 off per lb  Steelhead Trout (reg. $11.99)

Thought for the week

"I've learned that people will forget what you said, they will forget what you did, but they will never forget how you made them feel."  - Maya Angelou

Check out our new website From now through January 1st, we will be posting daily about seafood at the holidays.  Bon appetit!

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for daily restaurant specials and information on the freshest market arrivals!

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Monday - Saturday
Retail Market: 8:00 a.m. - 8:00 p.m.
Restaurant: 10:30 a.m. - 9:00 p.m.
Wholesale: 6:30 a.m. - 3:00 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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