October Heat Wave

October 10, 2017

 

Good morning to all of our beloved friends and clients who, like me, are just plain confused at this October heat wave we've been experiencing. Now don't get me wrong, it's not that I'm not enjoying the "Indian Summer" we have been in this past week or so but my body is wondering when we can start putting on our fall "Sweater Layer."


Usually by this time of year I'm enjoying an extra 5 pounds of me to hide under a loose fleece or sweater but every time I tell my physique it's okay, my "Dad Bod" starts to treble at the possibility that we might have one more Summer Pool party to attend.  I know it sounds

 

crazy but my body seems to have a mind of its own, why just this weekend while watching my NY Jets rack up another win, my left hand scolded the right hand for taking its 12th buffalo shrimp. It did however allow me all the celery sticks I could eat minus the blue cheese dressing of course.  I even gone as far as to spend up to 30 minutes a day in my walk-in freezer in order to trick my system into thinking the cooler months are at hand.  Sadly this did not work and I think I might have lost part of my pinky due to frostbite.  I know that the cooler temperatures are on their way but as long as we are sharing I wouldn't mind a cold snap for the simple reason that if I see one more grown man in a tank top rocking "Sasquatch" shoulders, I am going to have to gouge my eyes out.  Yes, I'm talking to my contemporaries out there, when we hit our 50's the days of backwards baseball caps and tank tops should be but a fond memory.  Now should you feel the need to experience, once more, your youthful days might I suggest ordering a Coke flavored Slurpee but please enjoy it in the privacy of your vehicle to stay off the, that guys a creep, stares.  That said, feel free to turn the volume up on the rocking 80's sounds of Journey and Don't Stop Believing.  


Today's very easy weekday recipes are soon to be favorites at your house featuring Seared Arctic Char with a Mustard Relish & Weekday Mussel Stew.  I truly hope you enjoy them with loved ones and a Pint of your favorite Fall brew... No, this does not include Pumpkin Beers for they are inherently evil.
 

FOODIE ALERT! SAVE THE DATE
Friday, November 10th 2017
ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET
Along with our Friends at Riverside Wines and Liquors
This Dinner Will Be Themed THANKSGIVING AND THE WINES THAT MATCH PERFECTLY
(PLEASE NOTE: GORGEOUS SEAFOOD AND PORCHETTA BUT NO TURKEY) 
Click Here To See Menu Or go to our website on Thursday 10/12/17 at 9:00 AM  to see menu and purchase tickets


TICKETS GO ON SALE AT 9:00 AM ON THURSDAY 10/12/17
(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

 
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


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


"California" Wild King Salmon "Health Wrap" 
Grilled Lemon Herb Wild Colombia River Salmon with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo on Lebanese Flat Bread
With a Choice of Soup* 
$10


Metro's Famous Fish Tacos (2) BOOM!
Panko Crusted Fillet with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Grilled Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soft Drink**

$8

 

Grilled Lemon Herbed Arctic Char Over Classic Caesar Salad
With a Choice of Soft Drink**
$12

 
The "Fishmonger's Favorite" The Fried Hake Roll
Panko Crusted Atlantic Hake Fillet with Lettuce, Tomato, Red Onion, Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll
With a Choice of Soup*
$7


"Hello, Bargain Alert!"
Metro's South West Mahi Pita Wrap
Grilled "Fajita" Spiced Mahi With Lettuce, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


The "Sloppy" Snapper Roll
Panko Crusted Snapper with Cole Slaw, Tomato, and Remoulade Sauce on a Fresh Baked Toasted Roll
With a choice of Soup*
$9


Grilled Swordfish Fajitas (2)
Grilled Spiced Swordfish on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**
$10


A Classic Catfish PO-BOY
Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Choice Soup*
$8


Grilled Ginger Lime Black Cod on a Mixed Field Green Salad with a Miso Salad Dressing
 (On the side)
With a choice of Soup*  
$11 


Thai Soft Shell Crab Pita Wrap 
Panko Crusted Chili Ginger Soft Shell Crab With Mixed Field Greens, Tomato, Avocado, and Sriracha Aioli on a locally Baked Pita 
With a Choice of Soup* 
$10


Grilled Tuscan Seasoned Sea Bream (Dorade) Over a Mixed Field Green Salad (Choice of Dressing)
With a Choice of Soft Drink**
$10


 (For those Folks who love fish eaters but not fish)
The Chicken "Caesar Wrap"
Panko Crusted Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread
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
Jonah Crab Claws
Nantucket Bay Scallops (first of the season) 
Razor Clams 
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 
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:
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)
Glidden Point (Me)
Saquish (Mass)
Pemaquid (Me)
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
Sunset Beach  (Wa)
Totten Inlet (Wa)
Kumamotos (Ca) 


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


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


Seared Arctic Char with a Mustard Relish Serves 4
The buttery textures of this seared fish will have your loved one begging at your feet in delectable subservience. The Mustard relish on the other hand will have them looking at you with amorous eyes, either way you should have no problem having someone take out the garbage tonight with our new found powers.


Ingredients
4 each 6 to 8 ounce servings of Artic Char skin on and scaled.... just ask your Metro professional for this task
Salt and Pepper
1 tablespoon of olive oil


For the Mustard Relish
1 tablespoon finely chopped shallot
⅓ cup of fresh chopped flat leaf parsley
2 tablespoons of capers rinsed drained and coarsely chopped
2 tablespoons whole grain mustard
The finely grated zest of ½ a lemon
⅓ cup of olive oil


How it's done
First make the Relish by combining all of the ingredients in a small bowl; season to taste with salt and pepper and set aside.


Season the Char fillets with salt and pepper on both sides and let rest on the counter for 10 to 15 minutes.

  
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.


When the oil is hot, sear the fish, flesh side down first, for 3 to 4 minutes per side or until just opaque when fork tested; transfer the fish to a warm platter.


To serve, spoon a small amount to the relish onto each fillet and garnish with lemon wedges.  


With your new found powers comes responsibility; sure you can use them to have a dinner mate forcibly removed from the table but that would be a Little Chef abuse of a flavor trance. 


Weekday Mussel Stew Serves 4
This very easy Mussel stew is nothing less than a culinary scarf, telling your loved ones not only that you care but letting them know that they need a delectable fashion makeover.


Ingredients
2 tablespoons of olive oil divided
½ pound of cooked Chorizo Sausage chopped; Metro has this
1 large bulb of fennel trimmed and chopped; reserve fronds for garnish
½ of a large Onion chopped
4 cloves of garlic crushed and minced
2 tablespoons of tomato paste
1 cup of dry white wine
3 cups of fish stock: Metro has this but if you want to make your own, we'll give you all the bones you need.
2 to 3 pounds of Mussels rinsed well PEI mussels if you dig the smaller ones or the Maine mussels if you like big mussels... tee hee... that made me chuckle
2 medium tomatoes- diced
½ cup of fresh chopped flat leaf parsley
The juice of half a lemon
Salt and Pepper
1 massive loaf of crusty bread to sop up the broth and the days sorrows


How it's done
Heat a large heavy (big enough to hold the mussels) skillet or medium soup pot over medium high heat and brown the chorizo in 1 tablespoon of the olive oil.

 

Once browned, remove the sausage with a slotted spoon and transfer to a plate.  


Heat the remaining olive oil and sauté the fennel, stirring often for about 3 minutes. 


Add the onion, sauté both until tender, about 8-10 minutes. 


Add garlic, sauté for another 2 minutes. 


Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. 


Add white wine and turn heat down to medium high, stirring until it mostly evaporates, about 1-2 minutes. 


Add fish stock, tomatoes and browned chorizo and bring to a boil. 


Once boiling, add the mussels and lid off the skillet and cook for about 6 to 7 minutes or until the mussels have opened (discard any mussels that have not opened); season to taste with salt and pepper.  


Squeeze in the fresh lemon juice or more to taste.  To serve, bring the skillet to the table and garnish with the fennel fronds and parsley.  


This "scarf" is not only delicious but has your dinner mates strutting with new found confidence. 
 


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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