Carol Huntsberger of Quality Seafood Market

Quality Seafood Market has been a locally owned business since 1938. As an FDA-approved fish processor, they fillet in-house, enabling them to better control the freshness and quality of the product they sell to their customers. 

It started as a mere stall at Starr’s Fruit and Vegetable Market, and over the years, it has

switched locations and owners. However, its purpose has always been the same: to provide fresh fish to Austinites. It is now three businesses in one:  there is the restaurant/grill and a retail counter, and they sell wholesale to restaurants. The market now has 16,000 square feet—quite the expansion from a stall on Congress Avenue.  A lot of the credit can go to Carol Huntsberger who bought Quality Seafood Market in 2003 and has been the sole owner since 2010. Her goal is to make people happy by providing the best product and customer service there is.


When Carol and her then husband Paul bought Quality Seafood Market in 2003, they were looking to try something new. Little did Carol know that Quality Seafood Market would eventually become such a big part of her life. Before becoming the owner of the Austin institution, Carol was a Mary Kay Cosmetics sales rep who was busy raising her children. When she saw that the business she owned with her husband was in trouble, she stepped in. Carol has an accounting degree and she put it to good use by looking at the books and began turning a profit at Quality Seafood Market. In 2010 she became the sole owner and since then has learned the ins and outs of running a business and, of course, fish.

 

A typical day starts around 5:30AM for Carol. In the morning she works with her team to check and fill orders. As the day goes on, Carol takes inventory and works on pricing as well as checking emails from a variety of sources. She gets emails from weather services across the country to see if any severe weather will stop her from filling orders. She also receives information from the parks and wildlife departments across the country for information on the availability of product. She often works long hours and six days a week, but it is this dedication that provides such a quality product.

 

Carol has been working with Jack Gilmore for years, even before Jack Allen’s Kitchen. She considers Jack a mentor, business partner and friend.  The biggest thing she has learned from him is to give back. She says, “Jack is a very gracious man, he doesn’t worry about the competition he just tries to be the best version of himself.” 

Quality Seafood Market

Quality Seafood Market is Austin’s premier retail seafood market and wholesaler, providing Central Texans with the freshest and highest quality seafood since 1938. Quality Seafood Market is located at 5621 Airport Blvd
Austin, TX 78751 To Go Orders: 512-407-9240, Market/Restaurant: 512-454-5827 and Wholesale: 512-452-3820. You can like them on Facebook at https://www.facebook.com/qualityseafoodmarket.

Redfish with Green Garlic Citrus Mojo
Jack Allen's Kitchen

-1 seeded and segmented grapefruit

-1 seeded and segmented orange

-1/2 cup of Mango Citrus Dressing (see below)

For Green Garlic Citrus Mojo: combine first three ingredients, and set aside.

-1/4 cup chopped Green Garlic Ash (see below)

-1/4 cup olive oil

In saucepan on medium heat slightly brown garlic in oil. Stir in citrus mixture, and cook for approximately 1 minute.

-2 sides Redfish, skin on

-1/4 cup, pads butter

-Salt and pepper to taste

For fish: rub both sides with butter, salt and pepper. Grill fish skin-side down with lid closed 8 to 10 minutes. Do not flip. Remove, place on platter, and immediately top with Mojo. Skin will come off easiley for serving.

 

Mango Citrus Dressing:

-2 mangos peeled, pitted and diced into 1/4-inch pieces

-2 tablespoons fresh mint stemmed and chopped

-1/4 cup chopped green onions

-1 cup sweet chile sauce 

-1/4 cup orange juice

In large stainless steel bowl combine ingredients well.

 

Green Garlic Ash:

-24 trimmed green garlic sprigs

-1/4 cup olive oil

Coat sprigs with oil. On prepared grill, slightly char sprigs until gray. Remove from girll and place so not touching on baking sheet.