Fully embrace the Piscivorous lifestyle

September 14, 2017

Good morning to all of our beloved friends and clients who, like me, not only fully embrace the Piscivorous lifestyle but have become an oceanic evangelist towards its cause. Of course with any style of living comes interpretations of just how to proceed in one's love of briny treasures.



Now some of our dearest friends and clients adhere to the belief that Wild Caught Seafood is the only way to carry the torch, which reminds me of a quote from one of my favorite childhood books, Where the Wild Things Are- "But the wild things cried, "Oh please don't go- We'll eat you up- we love you so!" 


Yes, we here on the east coast enjoy an embarrassment of riches when it comes to  Wild Caught Seafood. Reasons being of course, for one we have the Eastern Seaboard and all of its bountifully glory and two we have the Fulton Fish Market right in our backyard. Come to think of it though, I don't believe the quote in the book had anything to do with this explanation, I just think it's a really great book and wanted to share it with you if you had not had the chance to read it.   That said, I am a huge fan of Wild Caught product but do see the need for responsible farming, not only to feed "us" when the hunters of the oceans have the cards stacked against them.  Case in point, like when that nasty *!@$# Irma decided to jam out to her favorite tune "Rack and Ruin" last week.  But also for the rest of the world, who does not have benefits we so dearly cherish in our locale.


I'm just saying, there are some very responsible and sustainable farmed products out there and it only takes you to ask your friendly fishmonger to get all of the information you need to help you become more informed of all of your choices.  


Getting back to the "Wild Things" camp, some of you have asked me "How would I know if something is wild or farmed"... very simple, it is not only our moral obligation to let you know but it is required by law that you know where every precious fish comes from and whether its farmed or wild.  So please, don't be timid with your inquires of all the seafood you enjoy, it is our privilege and honor to serve you.  I just ask of you to please not "Roar your terrible roars and gnash your  terrible teeth and roll your terrible eyes and show your terrible claws."  We are on your side and want to always feel at home when you come into Metro.


That said, I have created two very easy and delicious recipes for you this weekend featuring Shrimp and Chorizo Paella & The Easiest Stuffed Flounder with Crab You Will Ever Make.  So, on behalf of myself and King Max, "Let the wild and piscivorous rumpus start!"


To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The Stockton Farmers Market Stockton NJ FRIDAYS, SATURDAYS AND SUNDAYS...




Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering (on Fridays Only) at the Stockton Market Our Classic Fish And Chips As Well As Our Famous Grilled Fish Tacos, Rock Shrimp Tacos... AND $1 OYSTERS FROM 3 TO 5 PM  
ALSO, METRO'S OWN LOBSTER ROLL WITH FRIES... Looks like it's here to stay


Friday 3:00 to 7:00 
Saturday 9:00 to 4:00
Sunday 10:00 to 4:00 


Don't Forget to Like Us On Facebook For Special Deals and Updates! 




Metro's Baja Halibut "Heath Wrap"
Grilled Lime Garlic Halibut with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread
With a choice of Soup*


Metro's Italian Arctic Char Pita Wrap
Grilled Basil Lemon Arctic Char With Mixed Field Greens, Red Onion and Tomato, with a Basil Aioli on a Locally Baked Pita
With a Choice of Soup*


Grilled Sea Bream Caesar Salad "All Hail...You Know Who"
Grilled Lemon Herb Sea Bream (Dorade) Fillet on our Classic Caesar Salad
With a Choice of Soft Drink**


Fried Scallop "Love Roll"
Lightly Breaded Day Boat Sea Scallops with Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soft Drink*


Metro's Grilled Salmon Caesar Wrap
Grilled Basil Balsamic Organic Salmon with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*
Ragin' Cajun Catfish PO-Boy
Spicy Breaded Catfish Fillet with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**


Metro's Famous FISH-N-CHIPS (Lunch Portion)
Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar
With a Choice of Soft Drink**
The Mexican Grilled Swordfish "Torta"
Grilled "Fajita" Spiced Swordfish Steak with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Toasted Roll
With a choice of Soup*


Metro's Classic Lobster Roll and Fries "Life is Sweet"
Fresh Lobster Salad Served on Butter Toasted Soft Roll with Mixed Field greens
With the Choice of Soft Drink**


Metro's Thai Soft Shell Crab Roll
A Lightly Breaded Soft Shell Crab with Mixed Field Greens, Tomato and Sriracha Aioli on a Fresh Baked Ciabatta Roll
With a Choice of Soup*


Tuscan Grilled Wild Salmon Over Sautéed White Beans and Our House Saffron Rice
With a Choice of Soft Drink**


Metro's "Holy Guacamole" Tuna Burger
Grilled Lime Garlic Ahi Tuna Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*


Grilled Mahi Fajitas (2)
Grilled Fajita Spiced Mahi Fillet on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**


(For those Folks who love fish eaters but not fish)  
Metro's Chicken Tacos (2) 
Panko Crusted White Meat Chicken on Flour Tortillas (2) with shredded cabbage, Pico de Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions 
With a Choice of Soup* 


*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice 


Today's Fresh Fish Selections
From the North:

Live Scallops in the Shell
Razor Clams 
Jonah Crab Meat 
Jonah Crab Claws 
Porgies (Scup)
Nova Scotia Halibut
Maine Sea Bass
Grey Sole 
Nova Scotia (Hard Shell) Lobsters
Day Boat Sea Scallops
Jumbo Maine Mussels
Baccala (Salt Cod) Needs to be soaked for 2 days
Fresh Long Island Squid
Rhode Island Little Necks
Cherry Stone Clams
Top Neck Clams
From the Waters of the World:                  
Cobia (Lemonfish)
Corvina (Greece)
Sardines (Greece)
Dover Sole (Spain)
Japanese Madia (Sea Bream)
Carabineros (Spanish Red Shrimp)
Hamachi (Yellow Tail)
New Zealand Cockles 
New Zealand Green Lip Mussels              
Branzino (Mediterranean Sea Bass)
Dorade (Sea Bream)                                       
Colossal U-6 Shrimp
Wild Caribbean Hopper Pink Shrimp and White Shrimp (3 Sizes)
Brazilian Rock Lobster Tails (4 Sizes)
South African Cold Water Lobster Tails
New Zealand Lobsters Tails 
Squid Ink (Cuttlefish Ink)
Squid Steaks
North African and Spanish Octopus (Large & Baby)
Crawfish Tail Meat
Conch Meat from Belize    
From the South:
Blow Fish
Rock Shrimp
Red Grouper                          
Blue Claw Crabs 
Order for this Weekend
Soft Shell Crabs
American Red Snapper
Sushi Grade Ahi Tuna
Fresh Jumbo Lump Crab Meat
Fresh Lump Crab Meat
Special Crab Meat
Blue Crab Cocktail Claws with Horseradish Sauce
From Sustainable Seafood Sources: 
Wild Catfish
Rain Forest Tilapia 
Arctic Char (Iceland)
Organic Scottish and Norwegian Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels

From the Pacific Northwest:
Black Cod (Sablefish)
Dungeness Crab (Live)
Wild Columbia River 
Fresh Plump Shucked Washington State Oysters
Jumbo King Crab Legs
Jumbo Snow (Opilio) Crab Legs
More Fish coming  in Every Day Please Call for updated Inventory...  (908) 840 4332
Metropolitan's Half-Shell Oyster and Clam Selections


West Coast:
Sunset Beach  (Wa)
Totten Inlet (Wa)
Kumamotos (Ca) 


East Coast:
Blackberry (PEI)
Beach Point (Mass)
Blue Points (Conn)    
Rose Cove (NJ)
Swan Point (NJ)
Wildling Bastard (NJ)
Puffer Petite (Mass)
Island Creek (Mass)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Wellfleet (Mass)
Glidden Point (Me)
Saquish (Mass)
Pemaquid (Me)
Fin De La Bais (Mass)
Peter's Point (Mass)
Fishers Island (NY)
Spring Creek (Mass)
Rocky Nook (Mass)
Lucky Lime (Mass)




Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams




Today's Featured Recipes Created With Love for You...


Shrimp and Chorizo Paella Serves 4
Seafood and Pork go together like a bottle of wine and the one you love; nothing but amorous intentions will follow. That said, be careful who you make this dish for; it could get awkward when your neighbors spouse gives you the "come hither" eyes at dessert.


1 pound of large shrimp peeled and deveined with the tails left on
8 ounces of cooked chorizo sausage sliced ¾ inch thick; Metro has this...Yeah!
3 tablespoons of olive oil
4 cups Fish Stock Metro has this but if you want to make your own, just let us know we will fill your bathtub up with fish bones free of charge; that is not a joke
½ teaspoon saffron threads
1 large onion, finely chopped
1 small sweet red bell pepper seeded, finely chopped
3 cloves of garlic chopped fine
1 teaspoon of smoked paprika
1½ cups Bomba (Spanish rice)-No worries, we have this item
1 cup of finely chopped fresh tomato (seeds and all)
Salt and Pepper
¼ cup of fresh chopped flat leaf parsley


How it's done
Heat the fish stock up in a saucepan and bring to a boil, add the saffron and simmer for 1 minute; take off heat and set aside.
Next, place the shrimp in a shallow bowl or pie plate and season with salt and pepper, toss and set aside.


Heat the 1 tablespoon of the olive oil a large cast iron skillet or paella pan over medium high heat.  

Sauté the shrimp for 2 minutes and then transfer to a platter.  


Next heat the remaining olive oil, and sauté the chorizo for about 3 minutes or until nicely brown and transfer to same platter with the shrimp.


Next add the onion, red bell pepper and garlic to the same skillet and sauté until tender.  


Add the rice and paprika to the skillet and cook for 1 minute.


Stir in chopped tomatoes and stock and bring to a simmer.  


Add the chorizo and season to taste with salt and pepper.  


Let the rice cook, uncovered, on medium heat about 20 minutes, nestle the shrimp into the rice along with any plate juices and cook until liquid is absorbed and rice is tender, about 5 minutes.


Remove the skillet from the heat and cover with foil to rest for 10 minutes.


To serve, remove foil and scatter parsley over the dish and bring the skillet to the table.


Please know that your little chef swagger might blossom into a prowl and when they taste the little burned rice on the bottom of the pan, be prepared to hold somebody. 

The Easiest Stuffed Flounder with Crab You Will Ever Make Serves 4
Lucy and Ethel, Bonnie and Clyde, Sonny and Cher, Batman and Robin... These all pale in comparison to the winning Combo of Fresh Flounder and Crab Meat. Now let's bring those two together and get in the dynamite duo of flavors.


4 Flounder or Sole Fillet 6 to 8 ounces each
3 ounces of Cream Cheese softened at room temperature
2 tablespoons of Mayonnaise
2 tablespoons of minced scallions
2 tablespoons of fresh chopped flat leaf parsley plus more for garnish
2 teaspoons of fresh chopped dill
2 cloves of garlic minced fine
1½ teaspoons of finely grated lemon zest
½ pound of lump crabmeat or any crab that makes you do your Crabby Dance
Salt and Pepper
½ cup of Panko Bread Crumbs
2 tablespoons of unsalted butter melted
Olive oil for brushing the baking pan
Lemon wedges for serving


How it's done
Preheat your oven to 375° degrees


In a small bowl combine the cream cheese, mayonnaise, scallions, parsley, dill, garlic, lemon zest, crabmeat and panko; season to taste with salt and pepper and set aside.


Season the flounder fillets with salt and pepper.


Lay the flounder fillets, skin side up, on your cutting board and place a mound of stuffing on each. 
Starting with the thicker end, roll the fillets, finishing at the thin side.


Place the rolls on an oiled baking pan.


Brush the fillets with melted butter and place in the oven to bake for 20 to 25 minutes or until the fish is just opaque when fork tested.


To serve, gently divide the stuffed fillets onto four plates and garnish with the chopped parsley. Serve with lemon wedges and challenge to name at least four more duos to gain their privileges at a second glass of wine; Peanut Butter and Jelly does not count.

Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
1320 Rt. 22 Lebanon NJ 08833


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