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Catch of the Week
Catch of the Week
Carol HuntsbergerFrom the Proprietor
Good morning seafood lovers! I hope you're keeping warm despite this chilly weather. The weatherman tells us that we may have some sunny, warmer days this weekend. Let's keep our fingers crossed! If you don't have plans for Valentine's Day yet (and even if you do), reserve your Valentine's Day special at the market or stop by our restaurant on Monday for live lobsters and live music (see "Be my Valentine" on the right). Thank you for your business, and have a wonderful weekend!

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

Recipe of the week
Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar (recipe credit: Bobby Flay)
Fish and chips
Spicy Chips:
2 tablespoons kosher salt
1 tablespoon ancho chili powder
1 teaspoon chili de arbol powder
4 large baking potatoes, like russets, about 3 pounds
Canola oil, for frying
Chopped cilantro leaves

Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside. Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels. Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.

Fried Fish:
Canola or Peanut oil
2 cups all-purpose flour, plus 1 cup for dredging
Salt and freshly ground black pepper
2 cups beer
3 large egg whites, beaten to stiff peaks
3 pounds cod or haddock, cut into 6-ounce pieces

Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites. Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.

Lemon-Habanero Tartar Sauce:
3 cups lemon juice
1 1/2 cups prepared mayonnaise
2 anchovy fillets, chopped
1/2 habanero, chopped
6 cornichon, finely diced
2 tablespoons capers
Salt and freshly ground black pepper

Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool. Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Serrano Vinegar:
2 cups white wine vinegar
8 serrano chiles, pricked with a fork
1 tablespoon salt

Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.

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 domestic 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 or The Robert Kraft 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.
Be my Valentine
Market special:
- 2, 6 oz. bacon-wrapped filet mignons
- Plus 2, 5-6 oz. Canadian lobster tails ...for only $29.95!
* Call 512.454.5828 to reserve
Restaurant special:
* Monday, February 14th, from 4 to 9pm
- Live Maine lobsters ($18.99 each)
- Alaskan king crab legs ($18.99/lb)
- Live music provided by Aunt Ruby's Sweet Jazz Babies! (Music and swing dancing begins at 6:30pm.)

Weekly retail specials
2/10/11 - 2/16/11
* Save $1.00 on Haddock (reg. $9.99/lb)
* Save $1.00 on True cod (reg. $8.99/lb)
* Save $1.00 on Sole (reg. $9.99/lb)
True cod fillet
Above: fresh true cod fillet ($7.99/lb)

Chef prepared special
Sesame ginger-marinated sea bass ($11.99 per 8 oz. portion)

Thought for the week
In the spirit of Valentine's Day: "A woman knows the face of the man she loves as a sailor knows the open sea. " ~ Honore de Balzac

Send us your recipes!
Whether it's a knock-out dish that you serve on special occasions or an old standby that you can count on when you need a quick mid-week meal, we want to share your seafood recipes with the rest of the Quality Seafood community. Send us your recipe, along with a picture, and any other pertinent information (the recipe's history, a family story about the recipe, etc.), and we'll select one each week to feature in the newsletter or on our website. Send your recipe (please, only one per person) to Thanks for contributing!

Live Music @ Quality Seafood Market
We have live music every Monday at Wednesday evening in the restaurant. Follow this link to view our live music calendar.

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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Austin, TX 78751

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