Say Goodbye to the Lovely Soft Shell Crab

September 19, 2017

Good morning to all of our beloved friends and clients and may I be the first to wish you a Happy Autumn Equinox.

 

 

Yep, this Friday marks the first day of Fall and with it comes all of the glorious activities and treats of the Season.  I for one as a NY Jets fan cannot wait to see "Gang Green" make a playoff run this year (of course, I'm being completely sarcastic... The Jets have just as much chance of making the playoffs as I have to discovering that fermented Sardine guts cure the dreaded disease of Male Pattern Baldness).  Yes, I tried the Sardine method personally and it did not stimulate my retired hair follicles but it did make me irresistible to feral cats.  By the way, be careful around those felines, they can get a bit sexually aggressive when in the aroma path of fermented Sardines but hey, who doesn't.  

 

Anyway, before you know it you'll be on your obligatory hay ride, stuffing yourself with Apple Donuts, thankfully warmly clothed in your favorite fleece which of course will hide those extra five pounds I never took off this Summer. 

 

On a piscivorous  note, the fall season brings with it some the best fishing of the year, as cooler waters bring with it schools of gorgeous species that are bound for the tables of Metro Clients.  As we soon say goodbye to the lovely Soft Shell Crab, we will soon be saying hello to the Florida Stone Crab Claws.  And if you are a Fan of Wild Salmon these next weeks will bring about some of the most plump and gorgeous fish of the season.  And on a very positive note many fisheries in Alaska have had record catches that haven't seen in over thirty years, so much so that some of the processors asked the fishermen to stop fishing, seriously.  The fact of the matter is that they did not have the workforce to accommodate the massive hauling... Finally, Great Fish News.  

 

That said, I urge you to go slowly into the Fall Season and not go headfirst like you did last year (Jim from High Bridge).  Yes, I know you still have at least four assorted cases of those Cod Forsaken Pumpkin Ales you so were so excited about. Seriously dude, no one likes that Jack-O-Lantern swill.

 

But on a more delicious note, I sincerely hope you enjoy today's lovely recipes featuring Spicy Pan Grilled Arctic Char & Pan Roasted Salmon with a Corn Avocado Salsa.  As always, thank you for your judgment free time and patronage. 

 

FOODIE ALERT!
SAVE THE DATE - Friday, October 27th 2017
ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET
Along with our Friends at Riverside Wines and Liquors

 

This Dinner Will be Themed Around the Wines of Italy and the Gorgeous Cuisine that Accompanies it Click Here and go to our website on Tuesday 9/26/17 at 9:00 AM  to see menu and purchase tickets (this means you don't have to wait for the email to come out to see the menu and purchase tickets)

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... PLEASE FEEL FREE TO CALL OUR MAIN NUMBER TO ORDER SEAFOOD (908) 840-4332
 

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! 

 

TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332 


"California" Salmon Burger 
(Dude, This Burger is the Bomb)
Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll
With a Choice of Soup* 
$10 


Metro's Grilled Grouper Tacos (2) 
Grilled Cilantro Lime Red Grouper 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 Soft Drink**  
$9


Metro's Soon To Be Classic Tuna Salad Roll
Fresh Steamed (not canned) Tuna Salad with Mixed  Field Greens, Tomato and Pickle on a Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With the Choice of Soup*
$8


Metro's Branzino "Caesar" Wrap
Lemon Basil Grilled Branzino with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$10


Metro's Swordfish "Pepper Steak" Sandwich
Grilled Sweet Chili Ginger Swordfish with Seared Sweet Peppers and Onions with a Sriracha Aioli on a Toasted Ciabatta Roll
With a Choice of Soup*
$10


Grilled Shrimp Fajitas (2)
Grilled Fajita Spiced Wild Shrimp on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**
$9


Grilled Tilapia "Gyro" 
Grilled Middle Eastern Spiced Tilapia with Lettuce, Tomatoes, Onions and Tzatziki Sauce 
On a locally baked Pita 
With a Choice of Soup*  
$8


Panko Crusted Soft Shell Crab on our Classic Caesar Salad
With a Choice of Soft Drink**
$14


A Kick@$$ Catfish Pita Wrap
Spicy Breaded Catfish Fillet with Lettuce, Tomato & Pickled Peppers with a Jalapeño Aioli on a Locally Made Pita
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**
$8


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**
$8


Metro's Blackened Snapper Pita Wrap
Grilled Spiced Snapper Fillet with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Grilled Pesto Sea Bream Over A Mixed Field Green Salad
(With a choice of dressing)
With a Choice of Soup*
$10


Cilantro Lime Grilled Halibut Over Roasted Veggies Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


(For those Folks who love fish eaters but not fish)  
Grilled Ginger Lime Chicken Pita Wrap
Grilled Ginger Lime Chicken Breast with Roasted Veggies and Sriracha Aioli on Fresh Baked Pita
Choice of Soup*
$8


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

ALL SOUPS ARE LOVINGLY MADE IN STORE.
 
Today's Fresh Fish Selections
 
From the North:

Hake
Jonah Crab Meat 
Nova Scotia Halibut
Fluke
Maine Sea Bass
Grey Sole 
Monkfish
Cod 
Skate 
Nova Scotia (Hard Shell) Lobsters
Swordfish
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:                  
Mahi
Cobia (Lemonfish)
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:
Rock Shrimp
Red Grouper                          
Blue Claw Crabs 
Order for this Weekend
Soft Shell Crabs Season almost over
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
Barramundi 
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:
Dungeness Crab (Live)
Wild Columbia River King Salmon 
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

 

Oysters

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)
Rocky Nook (Mass)
Lucky Lime (Mass)

 

I DARE YOU TO FIND A NICER OYSTER SELECTION!

 

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

 

METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...

 

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

 

Spicy Pan Grilled Arctic Char Serves 4
Easy, Spicy and Delectable can best describe this dish.  Ironically this was also the review I received from the New York Post when I performed my off-Broadway show "Big Men Don't Wear Yoga Pants but they do Dance"... sadly the other reviews were not as kind.

 

Ingredients For the Arctic Char
4 Fillets of Arctic Char 6 to 8 ounces each with the skin removed
1 or 2 (your heat level) Pickled Jalapeños chopped coarsely: Metro has these
1 tablespoon of the vinegar from the Pickled Jalapeños
2 cloves of garlic roughly chopped
1 tablespoon smoked paprika
The juice of 2 limes plus wedges for serving
½ cup olive oil
¼ cup of fresh chopped cilantro leaves plus more for garnish
Salt and pepper

 

How it's done
In a food processor combine the peppers, vinegar, garlic, paprika, lime juice, olive oil and cilantro and "whizz" until combined and smooth; season generously with salt and pepper and place in a large resalable bag (big enough to hold the char fillets).


Heat a grill pan over medium high heat.  


When the pan is hot, remove the fillets from the marinade and season with a little more salt and pepper. 

 

Cook the Char, flesh side down first for about 3 to 4 minutes per side or until just opaque when fork tested; transfer the fillets to a large serving platter.  

 

Garnish with lemon wedges and more cilantro leaves.  


Should any of you want me help revive my one man show please see my GoFundMe page. 
  
 
Pan Roasted Salmon with a Corn Avocado Salsa Serves 4
Tis the Season for Monday Night Football, Hay Rides and Cod Forbid, Pumpkin Ales.
But it is also the time that Wild Salmon is still Plentiful and Farm Fresh Corn is slowly saying farewell.  Let's give this two a proper goodbye with this easy weekday recipe.

 

Ingredients For the Salmon
4-Wild King Salmon fillets 6 to 8 ounces each with the Skin on but scaled; You could also use Farmed Organic Salmon with fabulous results
2 tablespoons of oil
½ teaspoon of ground cumin
½ teaspoon of Smoked Paprika
¼ teaspoon of Cayenne pepper
Salt and Pepper

 

For the Corn Avocado Salsa
2 ears fresh cooked corn... hello leftover corn... kernels removed
1 Avocado pitted and diced
1 large shallot diced
1 tablespoon of Apple Cider vinegar
2 teaspoons of honey
Salt and Pepper

 

How it's done
In a small bowl combine the cumin, paprika, cayenne pepper with a generous pinch of salt and pepper. 


Place the fillets on a plate and season both sides with the spice mixture; set aside at room temperature.


Heat the olive oil in large oven-proof skillet over medium high heat. When the oil is shimmering and hot add the Salmon, flesh side down first, and sear for 3 minutes or until nicely browned.  


Flip the fish and place the skillet in the oven for 10 minutes or until the fish is just opaque when fork tested. 


While the fish is roasting combine all of the ingredients for the Salsa in a bowl; season to taste with salt and pepper and set aside.
To serve, transfer the fillets to a serving platter spoon a little of the salsa on top of each fillet, garnish with lemon wedges. 


Serve the rest of the salsa on the side and don't you dare crack open a Pumpkin Beer or I'll carve you up like a Jack-O-Lantern.  Yes, I know that was a bit violent but this is serious business. 

 
Mark J. Drabich -President 
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
Email:mark@metroseafood.com
1320 Rt. 22 Lebanon NJ 08833

 

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