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Catch of the Week
Catch of the Week
From the Proprietor

Our Soups, Roux, and Cioppino class was such a hit!  We had a great time with the entire class.  I was so impressed with all of the great questions you all asked.  Thank you to those who attended, you were all amazing!  
Next Class is in coming up on December 11th!  Cajun Cooking!  Join Us!

I was inspired by all of the questions that were asked in the class, so we decided to apply it to one of our daily emails for  National Seafood Month. The response was incredible.  We were so excited over the response we are going to add a new section to our newsletter... "Ask the Fishmonger"  and every week we will feature one of the questions! SEE BELOW! ↓↓↓↓

 I hope you are all enjoying National Seafood Month, and our daily giveaways as much as we have!  It is quickly coming to an end...This has been so much fun for us to see all of the involvement of our readers.   So far we have given away Lobsters, Mussels, Clams, Salmon and many many more... What ever will be next??
The November 4th General Elections are coming, so don't forget to vote!

Thank you for your continued support!

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

Question: "How do you thaw flash frozen fish while ensuring that it thaws out looking fresh while keeping bacteria at bay? I'm assuming that it takes time to properly thaw and that may leave the fish in a riskier temperature zone."  -  Matthew B. - Austin, Tx
"The best way to thaw frozen fish is to just take it out of the freezer and put it in the fridge. This method allows it to slow thaw and will keep the fish firm and fresh. But, this method also takes time--sometimes two days--so think ahead!
If time is of the essence and you need that fish thawed much quicker the best way is to put it into a mixing bowl and let cold tap water run over it for a few minutes until it thaws. It's important to keep the tap running with fresh water the whole time so that the fillet does not sit in a stagnant puddle of it's own juices (bacteria breeding ground)." - THE FISHMONGER IAN

Weekly Restaurant Specials (unless noted all specials are from 6-9p.m.)

Maryland Mondays - Enjoy Alaskan king crab legs boiled Maryland-style for only $19.99/lb while you tap your feet and swing your hips to the sounds of Aunt Ruby's Sweet Jazz Babies!

Taco Tuesdays - $3.00 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 or $1.00 Cans of Lone Star, PBR, or Tecate!

Pasta Wednesdays -Pasta Wednesday's.  Our new chef's are making fresh Pasta each Wednesday pairing it with some of our fresh seafood.  Perfect with $2.00 Lone Star Longnecks! Enjoy with a refreshing glass of Texas wine while your relax to the cool sounds of Austin's own...The Calico Jazz Trio or The Robert Kraft Trio.

Clam Bake Thursdays – Thursday Nights starting at 6:00 PM, we’re having a New England clam bake. Feeds two or more!  $29.99.  A bucket filled with  Chesapeake Bay Littleneck Clams, PEI Mussels, Texas Brown Shrimp, Corn and Potatoes!  Grab your bibs and get ready for something NEW!  Wash it all down with $2.00 PBR or Lone Star or Bud Light!

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 $24.99 each.
Retail Specials
10/23/14 - 10/29/14

*Smoked Rainbow Trout ($12.99/lb.)
*Dungeness Crab Clusters ($18.49/lb.)
*Pacific Cold Water Salad Shrimp ($7.49/lb.)
(Pictured above:Atlantic Salmon Fillet)
Chef Prepared Special 
Cajun Catfish Stuffed with Boudin Dressing ($7.99/lb.)
Our delicious pre-seasoned Cajun Catfish stuffed with boudin dressin!  Take home and bake at 375° for 20-25 min.

City Council Elections
Vote for Katrina Daniel!
Carol Huntsberger Treasurer
katrina daniel, austin city council district 4
Thought for the Week
"Smooth seas do not make skillful sailors" - African Proverb

Cooking Classes @
Quality Seafood!

Want to impress your friends and have a great time doing so?
Join us for our series of Cooking Classes.  We are so excited to bring these back!  Check out our schedule of classes coming up!

"Ask the Fishmonger"
Ask us anything you want!

Don't forget to change your
clocks on Sunday!

Recipe of the Week
Ginger and Scallion Crab Recipe
(Recipe Courtesy of: Rasa Malaysia)

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

Follow Us

Quality Seafood Market
5621 Airport Blvd
Austin, TX 78751
To Go Orders: 512-407-9240
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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