Only thing Tuna doesn't have that Beef has is horns

Good morning to all of our beloved friends and clients who, like me, are sincerely heartbroken over the ongoing natural disasters that continue to overwhelm our newsfeeds.

It seems you cannot escape the borage of terribly unfortunate stories relating to the weather and other massive temblors. As I combed the Fulton Fish Market this week for fresh Seafood I am amazed just how this ancient business of casting nets is still so completely dictated by the forces of nature. And although there was but a mere fraction of the volume of fish in the market this week, it still astounds me that the fearless men and women who call themselves fishermen still have the shear audacity to once again set out to Sea to hunt, seemingly against all odds.

It is with this in mind I would like to once again express my deepest gratitude to these folks for their unbelievable work ethic and dedication to this venerable occupation. I can tell you first hand, being a Fishmonger since I was fifteen, I have had the distinct privilege to personally befriend many Fishermen who brave storms with a self-perceived indestructability that only comes from true warriors. I honestly don't know whether to wrap my arms around them and plant a kiss of thankfulness on their salty lips or point them in the direction of my old therapist.

So it is with intentions of love, respect and safe returns I humbly thank all of the folks who make their living on the waters of the world. That said, there are some amazing fish this week in the market and I have written two recipes that feature Turkish Inspired Shrimp Skewers & Grilled Tuna with a Preserved Lemon Gremolata. Thank you once again for allowing us at Metro to be your Fishmongers.


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!


Grilled Miso Arctic Char Pita Wrap Miso Glazed Arctic Char with Roasted Vegetables and Wasabi Sauce on a Locally Baked Pita With a Choice of Soup* $10

"California Baja" Salmon Burger 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

Thai Spiced Tilapia Roll Sweet Chili Lime Panko Crusted Tilapia with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $8

Panko Crusted Rock Shrimp over a Classic Caesar Salad With a Choice of Soup* $12

Fried Scallop "Love Roll" Panko Crusted Sea Scallops Served with Lettuce, Tomato and Cayenne Aioli on a fresh Baked Soft Roll With a Choice of Soup* $9

The Italian Soft Shell Crab Pita Wrap Italian Crumbed Soft Shell Crab with Mixed Field Greens, Tomato and Red Onion with a Basil Aioli on a Locally Baked Pita With a Choice of Soup* $11

Grilled Lime Garlic Sea Bream (Dorade) Over Sautéed Red Beans Over Our House Saffron Rice With a Choice of Soft Drink** $10

Metro's "Holy Guacamole" Swordfish "Health Wrap" Grilled Lime Garlic Atlantic Swordfish with Shredded Lettuce, Guacamole and Baja Sauce on Lebanese Flat Bread With a Choice of Soup* $10

Metro's Mexican "Torta" Catfish Sandwich Spicy Corn Meal Crusted Catfish Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Toasted Ciabatta Roll With a choice of Soup* $8

Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens With a Choice of Soup* $20

Blackened Organic Scottish Salmon On a Mixed Field Green Salad Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic With a choice of Soft Drink** $10

Metro's Classic Oyster "Po-Boy" Panko Crusted Plump Oysters With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a choice of Soup* $8

(For those Folks who love fish eaters but not fish) Chicken "Club" Pita Wrap Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo on Fresh Baked Pita With a Choice of Soup* $9

*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 Jonah Crab Claws 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 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: Rock Shrimp Pink Snapper Golden Tilefish Blowfish 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 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)


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


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

Turkish Inspired Shrimp Skewers Serves 4 Just when you were getting comfortable with your little chef status, along comes a recipe that will have you named "Little Chef the Great" as you conquer this Ottoman Empire inspired shrimp dish.

Ingredients 1½ to 2 pounds of Large Shrimp peel and deveined with the tails left on (Any Metro associate would love to perform this task, free of charge, of course) 1 cup Lebneh or Greek Style Yogurt 3 cloves of finely minced garlic 1 tablespoon of tomato paste 1 tablespoon of white wine vinegar 1 teaspoon of salt ¼ teaspoon of black pepper ½ teaspoon of ground cumin ¼ teaspoon of chili powder ¼ teaspoon of turmeric powder ¼ teaspoon of sweet paprika ¼ teaspoon of all spice

Also needed Wooden skewers soaked in cold water for 30 minutes or longer Lemon wedges for serving Chopped Cilantro for garnish (optional)

How it's done In a large glass bowl whisk the entire ingredients, except for the shrimp and adjust salt and pepper seasoning if necessary. Add the Shrimp to the marinade and toss to coat well; cover with plastic wrap and let marinate for 20-30 minutes in the refrigerator.

Preheat your grill to high heat.

Take the shrimp out of the marinade and thread onto the wooden skewers.

Grill the shrimp skewers for 2 to 3 minutes per side or until the shrimp is just opaque when knife tested.

To serve, transfer the skewers to a large serving platter and garnish with chopped cilantro and lemon wedges and for the love of Suleiman the Magnificent, don't forget the warm pita. I know what you're thinking, this is the longest period of peace and quiet this dinner table has ever seen.

Your Empire is delectably intact.

Grilled Tuna with a Preserved Lemon Gremolata Serves 4 The Noble Tuna is just about the sexiest meat that does not have feet. One prominent fishmonger once wrote "The only thing Tuna doesn't have that Beef has is horns... The most seductive meat in the seven seas"... The Funky Fishmonger.

Ingredients For the Tuna 4 Sushi Grade Tuna steaks 1 inch thick 6 to 8 ounces each... I like my Tuna Rare, should you like yours well-done please find the number to order Pizza. Olive oil for brushing Salt and Pepper

For the Preserved Lemon Gremolata 2 small or 1 large Preserved Lemon, rind removed with a sharp knife and chopped fine-Don't panic, Metro has these (also called Pickled Lemons) ¾ cup of very finely chopped flat leaf Parsley 3 cloves of garlic chopped very fine The juice of 1 fresh lemon ½ cup of olive oil Salt and Pepper

How it's done First combine all of the ingredients of the gremolata, except for the olive oil, in a small bowl; season with salt and pepper and set aside.

Season the Tuna steaks generously with salt and pepper and set aside at room temperature for 20 minutes.

Prepare your charcoal or preheat your gas grill to high heat.

While the grill is heating up combine half of the gremolata (reserve the rest) with the olive oil and pour onto a serving platter large enough to hold the tuna steaks.

Brush the Tuna steaks with the olive oil and grill for about 3 minutes per side for rare and 5 min per side for medium. If you like your Tuna well done, don't tell me.

Remove the tuna steaks from the grill and place in the oil gremolata mixture, flip the tuna steaks to coat both sides.

Transfer the steaks to a cutting board and slice into ¾ inch slices (against the grain).

Place the tuna back onto the platter with the gremolata oil and sprinkle over the reserved gremolata.

Enjoy! I found another quote from the Funky Fishmonger "If you overcook Tuna I will hurt you..." Wow, that guy sounds crazy

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