Seafood Traceability Rule, takes effect January 2018

September 27, 2017

Good morning to all our beloved friends and clients and may I say I am so happy to have received this fantastic news regarding fishing imports last week.


WASHINGTON- A federal court upheld the U.S. government's "Seafood Import Monitoring Program," which will require some imported seafood at risk of illegal, unreported and unregulated fishing and seafood fraud to be fully documented and traced from the fishing vessel or farm to the U.S. border.
The Commerce Department program, also known as the Seafood Traceability Rule, takes effect January 2018 and will require seafood importers of species like tuna, grouper, swordfish, red snapper and blue crab to provide specific information before their products can enter the United States - including what kind of fish it is, as well as how and where it was caught or farmed.


 

"FAKE" FISH SHOULD NEVER BE A CONCERN WHEN FEEDING YOUR FAMILY

 

"This ruling is a huge win for U.S. fishermen and consumers who are cheated when illegally caught or mislabeled seafood products make their way into our markets," said Beth Lowell, senior director for illegal fishing and seafood fraud at Oceana. "It's time for imported seafood to be held to the same standards as domestically caught fish. It's time to level the playing field for U.S. fishers and reduce the risks facing U.S. consumers. All seafood sold in the U.S. should be safe, legally caught and honestly labeled."  This great news will continue to strike a blow to those who profit from fraudulent practices in my beloved industry.  As I have said many times before, there is no bad fish only bad folks who make their living duping the consumer by mislabeling fish. And please do not hesitate to ask about where your seafood is from... We at Metro would be honored to answer all of your questions as we continue to enjoy the extreme privilege of being your humble fishmongers.  That said, there are still little white lies that we need in our lives to keep a level of peace and serenity.


Here are two examples, when your wife asks you "Does this dress make me look fat" you should always respond no... even if she is wearing a toddlers dress.  And should your husband ask you if it looks as though his hair is thinning you immediately respond "I hope so, bald men are a big turn on for me."  Besides that, you should always know what you're buying and severing your family when it comes to seafood.  I sincerely hope you enjoy today's recipes featuring Easy Cod Pan Roast with a Toasted Corn Salsa   &   Pan Grilled Mahi Pita Sandwiches with a Lemon Arugula Aioli. 

 

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 Today 9/26/17 at 9:00AM  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 SpecialDeals and Updates! 


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


Metro's "Holy Guacamole" Ahi Tuna Burger
Grilled Lime Garlic Ahi Sushi Grade Tuna Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*
$11


Crispy Catfish Roll
Crunchy Fried Catfish Fillet with Lettuce, Tomato and Tangy Tartar Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Chips
With a Choice of Soft Drink**
$8


Metro's Grilled Italian Mahi "Health Wrap"
Grilled Lemon Basil Mahi Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Tuscan Grilled Halibut Over Roasted Vegetables and Our House Saffron Rice
With a Choice of Soft Drink**
$11


Grilled Miso Sea Bass Pita Wrap
Miso Glazed Long Island Sea Bass with Roasted Vegetables and Wasabi Sauce on a Locally Baked Pita
With a Choice of Soup
$10


Grilled Blackened Wild Shrimp on a Mixed Field Green Salad  
With your choice of a Homemade dressing Dijon Balsamic, Ranch, or Blue Cheese  
With a choice of Soft Drink**  
$10  


Metro's Baja Scallop Roll
Panko Crusted Day Boat Scallops with Lettuce, Red Onion, Tomato, Avocado and Baja Sauce on a Toasted Soft Roll
With a choice of Soup*
$9


Italian Crumbed Soft Shell Crab on our Classic Caesar Salad
With a Choice of Soft Drink**
$12


Rock Shrimp Tacos (2)
Panko Crusted Fresh Rock Shrimp with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Soft Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soft Drink**
$9


Metro's Grilled Arctic Char Caesar Wrap
Grilled Basil Balsamic Arctic Char Fillet with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$9 


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 


Grilled Ginger Soy Organic Salmon Pita Wrap
Grilled Ginger Soy Scottish Salmon with Mixed Field Greens, Tomato, Red Onion and Wasabi Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


The Shrimp Roll
Metro's Other Classic
"Real" Shrimp Salad on a Toasted Soft Roll with Mixed Field greens
With a Bag of North Fork Potato Chips
With the Choice of Soft Drink**
$9


(For those Folks who love fish eaters but not fish)  
Buffalo Chicken Wrap

Buffalo Style Chicken Tenders with Romaine Lettuce and our House Blue Cheese Dressing on locally baked Pita
With a 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
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
Cobia (Lemonfish)
Pink Snapper 
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)
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)

 

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...


Easy Cod Pan Roast with a Toasted Corn Salsa Serves 4
I promise this complete dish will not only satisfy the ravenous appetites of your loved ones but also allow your little chef Artistic side to dance semi-dressed in the kitchen.

 

Ingredients
For the Cod

4 Cod Fillet at least ¾ inch thick, 6 to 8 ounces each
Flour for dredging
1½ tablespoons of unsalted butter
1½ tablespoons of olive oil
Salt and Pepper
Lemon wedges for serving


For the Toasted Corn Salsa
3 tablespoons olive oil, divided
2 ears of corn with the kernels removed; feel free to make a pipe out of the cobb.
1 pint of grape (or cherry) tomatoes halved
2 Scallion sliced very thin
2 tablespoons of chiffonade fresh basil; Leaves stacked and cut into thin ribbons crossways
Salt and Pepper

 

How it's done
First make the Salsa, Preheat your oven to 400° degrees


Toss the corn with 1 tablespoon of olive oil and turn out onto a rimmed foil lined baking pan.

 

Roast the corn in the oven until it begins to brown, stirring occasionally, about 15 minutes.

 

Transfer the toasted corn to a bowl and toss with the tomatoes, scallions, remaining olive oil and basil; season to taste with salt and pepper and set aside.


Season the Cod fillets with salt and pepper on both sides.  

 

Next lightly dredge the fillets in the flour being sure to shake off the excess flour.  

 

Melt butter and olive oil in a heavy large ovenproof skillet over medium-high heat.  

 

Add the Cod fillets to skillet, flesh side down first and cook for about 3 -4 minutes or until nicely browned,  flip the fish and transfer the skillet into the oven roast for another 5 to 6 minutes or until the fish is just opaque when fork tested. 


To serve, transfer the fillets to four plates and spoon over the Corn Salsa. Serve with lemon wedges and remember should you ever run alfresco in your kitchen only you and Cod will know. 


Pan Grilled Mahi Pita Sandwiches with a Lemon Arugula Aioli Serves 4

Pan Grilled Mahi Pita Sandwiches for dinner... What's next, a warm kiss and enthusiastic hug when you arrive home from a day in the salt mines.  I know, it sounds pretty damn sweet.  But let's first conquer the dinner thing and work on the hugging and kissing later.

 

Ingredients
4-Mahi fillets 6 ounces each with the skin removed; you could also use Grouper or Cobia with great success
2 tablespoons of olive oil
The juice of 1 lemon
Salt and pepper


For the Pita Sandwich
4 loafs of Pita; White or Whole wheat warmed in the oven
Sliced Tomatoes
A couple of handfuls of Mixed Salad greens


For the Lemon Arugula Aioli
5-ounces baby arugula
½ cup of real mayonnaise
2 cloves of garlic minced
1 large or 2 small scallions minced
The juice of 1 lemon
1½ teaspoons of honey
½ cup of fresh chopped flat leaf parsley
Salt and Pepper

 

How it's done
First make the Aioli buy combining all of the ingredients in a food processor and "whizz" until smooth; season to taste with salt and pepper and set aside.


Place the Mahi fillets in a glass baking dish or pie plate and pour in the olive oil and lemon juice; season both sides with salt and pepper and turn to coat.  

 

Let marinate at room temperature for 15 minutes.


Preheat your grill pan to medium high heat.


Remove the fish from the marinade and grill for 5 to 6 minutes per side or until just opaque when fork tested. 


To serve, spread some of the Lemon Arugula Aioli on each pita then top with the Mahi fillet along with the tomato slices and salad greens and remember you got to give the hugs in order to get them.  But more importantly you made dinner so someone else has to clean up. 

 
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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