National Seafood Month (NSM)

October 5, 2017

Good morning to all of our beloved friends and clients and I don't mind telling you the vibe around Metro this week has been nothing short of electric.

 

 

Why you say?  Well let's just put it this way, Baseball players have their post season, College Basketball has its March Madness and Fishmongers have this Glorious Month.  


That's right, October begins National Seafood Month (NSM) and let me tell you, the Fishmongers at Metro are positively giddy about it.   I sincerely hope you will join us all month long as we celebrate the bounty of wild and sustainable seafood.  Full disclosure, I don't know if I can keep up with all the festivities happening at the store.  Just yesterday, we bobbed for Sardines for over an hour and of course Michael won again... I swear, that guy is like a seal when it comes to retrieving sardines.  And don't get me started on the NSM cocktails we created for tonight's events, my two personal favorites are the "Shark Bite" and the "Lush Lobster"... The "Shark Bite" is wild, you first get blindfolded and then you lick a handful of Seaweed then you do a shot of tequila and then you get bitten on the earlobe by one of our fishmongers...good times.  And of course you probably already guessed that the "Lush Lobster" is just like a Brandy Alexander but instead of heavy cream with the Cognac we use Lobster Bisque...very soothing.  The festivities are going to go on all month with various games the whole family will enjoy.  There is still time to sign up for this Saturdays amusements featuring "Pin the Fin on the Shark" and the crowd favorite oyster opening competition "Extreme Shuck-Off."  Please check our webpage for all of the months events.  


I know what you're thinking, "Hey Fishman, I'm not much into the Carnival Atmospheres of NSM, is there any other way I can celebrate?"  Of course you can just simply enjoy all the fresh and healthy Seafood of the season and should you need a couple of recipes you might want to try today's featuring, Roasted Spanish Red Snapper with a Spicy Green Sauce   &   Pan Seared Swordfish with a Baby Bella Cream Sauce.  Thank you all sincerely but please remember that fillet knives and drinking don't mix... Friends Don't Let Friends Drink and Fillet.  


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" Organic Salmon Burger 
Grilled House-Made Organic Scottish Salmon Burger with Mixed Field Greens, Avocado, Tomato and Spicy Mayo on a Toasted Roll
With a Choice of Soup* 
$10


The "Soon To Be Famous" Snapper Roll
Cornmeal Crusted Snapper Fillet with a Grilled Corn and Black Bean Salsa with a Lime Baja Sauce on a Toasted Ciabatta Roll
With a Choice of Soup*
$9


Ragin Cajun Catfish Roll 
Spicy Panko Crusted Catfish with Romaine, Tomatoes, Pickles with Cayenne Aioli on a Fresh Baked Roll
With a Choice of Soup*
$8


Grilled Mahi "TacoRitos" (2)
Grilled Spiced Mahi with Refried Beans and Lime Cilantro Slaw with Baja sauce on a Flour Tortilla (2) with Our House Pickled Jalapeños and Red Onions on the Side
With a Choice of Soft Drink**
$9


Grilled Blackened Arctic Char over Roasted Veggies over Saffron Rice
With a Choice of Soft Drink**
$9


The Grilled Thai Shrimp Pita Wrap
Chili Limed Grilled Wild Shrimp with Lettuce, Tomato and Sriracha Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Metro's Own Swordfish "Steak" Sandwich
Grilled Spicy Atlantic Swordfish with Seared Sweet Peppers and Onions on a Fresh Baked Roll with a Chipotle Aioli
With the Choice of Soup*
$10 


"Holy Guacamole" Tuna Salad Roll
Fresh Steamed (not canned) Tuna Salad with Shredded Lettuce and Guacamole on a Toasted Soft Roll
With a Choice of Soup*
$7


Soft Shell Crab "Love Roll"
Panko Crusted Soft Shell Crab with Mixed Field Greens, Tomato and Tartar Sauce on Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**
$12


Grilled Mediterranean Sea Bream "Caesar Wrap"
Grilled Lemon Herb Sea Bream (Dorade) With our House Made Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup* 
$9


Grilled Basil Balsamic Wild King Salmon Over Our Caesar Salad 
With a choice of Soft Drink** 
$12 


Grilled California Ahi Tuna "Health Wrap" 
Grilled Spiced Sushi Grade Tuna with Seared Veggies, Mixed Field Greens and Avocado with a Lime Aioli on 
Lebanese Flat Bread 
With a Choice of Soft Drink** 
$10 


Metro's Famous Fish Tacos (2)
Panko Crusted Fillet with Shredded Cabbage, Our house Pico de Gallo and Baja Sauce on 
(2) Flour Tortillas with Our House pickled Jalapeños and Red Onions on the side 
With a choice of Soft Drink** 
$8


(For those who don't love fish but love the people who do) 
Grilled "Fajita" Chicken Pita Wrap 
Grilled Fajita Spiced Chicken Breast with Roasted Veggies, Pico Di Gallo and Baja Sauce on a 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
Perrywinkles (snails)
Jonah Crab Meat
Jonah Crab Claws
Nantucket Bay Scallops (first of the season) 
Razor Clams 
Flounder
Fluke 
Nova Scotia Halibut
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
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
Tripletail 
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:
Black Cod (Sablefish)
Live Dungeness Crabs 
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)
Rose Cove (NJ)
Swan Point (NJ)
Wildling Bastard (NJ)
Island Creek (Mass)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Glidden Point (Me)
Saquish (Mass)
Pemaquid (Me)
Peter's Point (Mass)
Fishers Island (NY)
Rocky Nook (Mass)
Puffer Petite (Mass)
Lucky Lime (PEI)
Blue Points (Conn)
Wellfleet (Mass)
Belons (Me)


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...

 

Roasted Spanish Red Snapper with a Spicy Green Sauce Serves 4
The only thing you should fear about eating whole fish is to go through this life and not have enjoyed a whole fish.  "But what about the bones fishman?" Hey, you have bones and people still enjoy you.  A MUST MAKE FOR ANY PISIVOROUS SOUL!


Ingredients
2-2 pound Red Snappers scaled, gutted and gilled with 3-1 inch cuts made into both sides of the fish...A Job lovingly performed by any Metro fishmonger
Salt and Pepper
3 tablespoons olive oil
The juice of 2 limes
4 cloves garlic roughly chopped
1 tablespoon salt
2 teaspoons smoked paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
1 tablespoon of honey


For the Spicy Green Sauce
3 jalapeño peppers roughly chopped; Remove the seeds if you don't dig the heat
1 cup fresh cilantro leaves
2 cloves of garlic, roughly chopped
½ cup mayonnaise
¼ cup of Lebneh or Sour Cream
The juice of 1 lime
Salt and Pepper
2 tablespoons olive oil


How it's done
To make the fish, combine all of the ingredients except the fish in a blender and "whizz" until smooth. Pat the fish dry, inside and out with paper towels.  Place the fish in a large glass baking dish and slather the fish inside and out with the marinade making sure to get into the cuts in the fish.  

 

Cover with plastic wrap and let marinate on the counter for 45 minutes (you can marinate longer in the refrigerator but make sure you bring the fish to room temperature before roasting, about 45 minutes).


Preheat the oven to 400° degrees.


While the oven is preheating make the spicy green sauce by combining all of the ingredients except the olive oil in a food processor and "whizz" into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits; season to taste with salt and pepper and transfer the sauce to a bowl, cover and refrigerate until ready to serve.


Place your Snappers in the oven and roast for 30 minutes or until the fish is just opaque and pulls off the bone when fork tested. 


To serve, transfer the fish to a large serving platter and garnish with lemon wedges.  


Serve the sauce on the side.  For me a fork is optional; probably due to the fact that eating with my hands is like making out with my food. Please do not judge me.

 
Pan Seared Swordfish with a Baby Bella Cream Sauce Serves 4
I promise you if you were ever on the ideological cliff and thinking about jumping off red meat forever, do not try this dish.  You will not only jump buck naked and screaming with delight to kick the red meat habit.  Okay, that was a bit intense but this dish is that good.


Ingredients
For the Swordfish

4 Swordfish Steaks 6 to 8 ounces each 1 inch thick, skin removed; you could also use skinless Mahi fillets with great success.
Salt and Course Ground Black Pepper
2 tablespoons olive oil
1 tablespoon of unsalted butter
½ cup minced shallots
½ pound or more of Cremini (Baby Bella) Mushrooms
½ cup brandy
½ cup of fish or chicken stock
½ cup crème fraiche
2 scallions green part only sliced very thin...  use the white part for your salad


How it's done
Season the Swordfish steaks generously with salt and course ground black pepper.


Heat a large cast iron skillet over medium high heat until very hot. 


Add the olive oil to the skillet and swirl. Sear the steaks turning once, for 3 minutes per side; Transfer the steaks to a large platter and keep warm.


Lower the heat to medium and melt the butter in the skillet. Cook the shallots, stirring, until slightly softened, about 2 minutes. 


Add the mushrooms to the skillet and cook, stirring occasionally, until golden, about 2 minutes. 


Add the brandy to the pan and scrape up any browned bits stuck to the sides and bottom of the pans. 


Add the stock and crème fraiche and simmer until slightly thickened, about 1 minute; season to taste with salt and pepper.   


Finally, add back the Swordfish steaks to finish cooking, about 3 minutes more, flipping once or until the fish is just opaque when fork tested.


To serve, transfer the steaks back to the serving platter, spoon over the sauce and sprinkle over the scallion greens.


Please refrain from punching a cow in the face after enjoying this dish. 

 
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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