A Tale of Caution

October 24, 2017


Good morning to all of our beloved friends and clients and for those of you out there who like a little candy now and then, I have a tale of caution for you.


As some of you may or may not know, your humble and slightly husky fishmonger has a bit of a sweet tooth.  And although I enjoy some of our gourmet chocolate offerings we carry at Metro, I tend to go to the more classic sweets of my youth.  

About once a month I find myself in a convenience store and in a clandestine fashion I'll place a small bag of Peanut M&M's up on the counter.  Why clandestine you ask?  Well truth be told, we might have created a "no judge" safe space amongst ourselves but  the general public tends to frown upon middle-aged men enjoying sweet treats in public (this type of bias must stop, should you want to join the cause please visits my website  www.middleagedcandyfreaks.org). Anyway, this past weekend I found myself in one of those Warehouse Club stores perusing the isle when I saw it.  

That's right, a 56 ounce bag of Milk Chocolate M&M Peanuts, I felt as though I might have to purchase a hand truck to get it out to my car. Of course, I rationalized this purchase by seeing it was clearly marked a "Value" pack and who doesn't love a little value every now and then and two, I thought I would just keep them in the freezer and when a craving hit, I would just grab a dainty handful and be on my way.  Well as they say "The best-laid plans of mice and husky fishmonger often go awry" or something like that.  It started off very innocently as I took one then two then three handfuls of these addictive treats and then it happened.  My family went out for a couple of hours and I was left alone, holding the bag as they say.  Full disclosure, I have never experienced a candy haunting but I believe that as my sugar levels elevated I became possessed by those demonic chocolate covered ground nuts because before I knew it, that never ending bag of fun came to an end.  When my family returned they found me passed out on my favorite chair with chards of colored candy coating on my face.

Luckily, my only lasting memory of the event is a muscle pull in my jaw but it could have gone much worse.  The next, day I was inspired to create two very healthy Asian inspired dishes to cleanse my palate back to normal featuring,  Sriracha Pan Grilled Arctic Char   &   Quick Stir Fried Garlicy Scallops with Green Beans.  Thank you for your time and remember "Value Packs" are evil. 

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!


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

Panko Crusted Day Boat Scallops Over our Classic Caesar Salad
With a Choice of Soft Drink**

Metro's Shark "Steak Sandwich"
Blackened Grilled Shark Steaks with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Roll
With a Choice of Soup*

"Whole Belly" Clam Roll (CLAMTASTIC!)
Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and
Tartar Sauce on a Fresh Baked Soft Roll--With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*

Metro's Own Lobster Roll... Yes it's that sexy!
Traditional House-Made Fresh Lobster Salad Served on a Fresh Baked Soft Roll with Mixed Field Greens
With a Choice of Soup*

Grilled Wild King Salmon Emparedado (Sandwich)
Grilled Lime Garlic Wild Salmon with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice of Soup*

Metro's Lime Chopped Shrimp Salad Roll
Cilantro Lime Chopped Shrimp Salad with Shredded Lettuce and Guacamole on a Toasted Ciabatta Roll
With a choice of Soup*

"California" Arctic Char Pita Wrap  
Grilled Lemon Herb Arctic Char with Romaine Lettuce, Tomato, Avocado, Seared Sweet Onions and Spicy Mayo on a Locally Baked Pita
With a Choice of Soup* 

Grilled Tuscan Spiced Atlantic Swordfish Over Roasted Veggies Over our House Saffron Rice 
With a choice of Soft Drink** 

Chile Lime Halibut "Health Wrap" 
Grilled Lime Herbed Halibut with Mixed Field Greens, Seared Veggies, Pickled Onions and a Lime Aioli on Lebanese Flat Bread
With a Choice of Soup* 

Thai Grouper Pita Wrap 
Grilled Thai Spiced Grouper With Mixed Field Greens, Tomato, and Sriracha Aioli on a locally Baked Pita 
With a Choice of Soup* 

Grilled Sesame Soy Organic Salmon Over a Mixed Field Green Salad
With a Choice of Dressing
With a Choice of Soft Drink**

Grilled Basil Balsamic Tilapia "Caesar Wrap"
Grilled In-House Filleted Tilapia with our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*

Soft Shell Crab "Club" Roll
Panko Crusted Soft Shell Crab With Smoked Bacon, Lettuce, Tomato and Mayo on a Fresh Baked Ciabatta Roll
With a Choice of Soft Drink**

 (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*

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


Today's Fresh Fish Selections

From the North:
Nantucket Bay Scallops 
Nova Scotia Halibut
Maine Sea Bass
Grey Sole 
Nova Scotia (Hard Shell) Lobsters
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:                  
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:
Thresher Shark
Rock Shrimp
Golden Tilefish
Red Grouper                          
Blue Claw Crabs 
Order for this Weekend
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:
Black Cod (Sablefish)
Wild Alaskan Troll King Salmon
Wild Coho Salmon 
Live Dungeness Crabs 
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

West Coast:
Sunset Beach (Wa)
Totten Inlet (Wa)
Kumamotos (Ca) 

East Coast:
Blackberry (PEI)
Old Barney Salt (NJ)
Fishers Island (NY)
Rose Cove (NJ)
Swan Point (NJ)
Wildling Bastard (NJ)
Island Creek (Mass)
Pemaquid (Me)
Rocky Nook (Mass)
Puffer Petite (Mass)
Lucky Lime (PEI)
Blue Points (Conn)
Wellfleet (Mass)
Belons (Me)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Beach Point (Mass)
Peters Point (Mass)




Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams
Sunset Beach  (Wa)
Totten Inlet (Wa)
Kumamotos (Ca) 



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

Sriracha Pan Grilled Arctic Char Serves 4
If life has given you the bland end of the stick then you grab that stick and beat the Artisanal Cheeses out of life as you let your little spice freak out to play. Try not to hit a family member when swinging your stick.

4 Fillets of Arctic Char 6 to 8 ounces each, skin on and scaled
2 tablespoons grape seed or other neutral oil (Canola, Vegetable etc.) 
½ teaspoon of finely grated lime zest
½ cup low sodium soy sauce
2 tablespoons brown sugar
3 tablespoons Sriracha hot sauce
½ cup water
½ cup of fresh chopped cilantro leaves
Lime wedges for serving

How it's done
In a shallow bowl or pie plate whisk together the, lime zest, soy sauce, brown sugar, Sriracha and water.  


Remove one fourth of the marinade and set aside.

Add the Char fillets to the marinade and turn to coat well; let marinate at room temperature for 10 to 15 minutes.

Heat a grill pan or cast iron skillet over medium high heat until hot.

Remove the fish from the marinade and brush both sides with 1 tablespoon of the oil.

Add the remaining oil to the pan and cook the char fillets, flesh side down first, for 3 to 4 minutes, flip and cook for another 2 minutes then brush the fillets with the remaining marinade and cook for another minute or until the fish is just opaque when fork tested.

To serve, transfer the fillets to a large serving platter and garnish with chopped cilantro and lime wedges. I sincerely hope you enjoy this flavor punched soirée and good luck getting your little spice freak back in its cage. 
Quick Stir Fried Garlicy Scallops with Green Beans Serves 4
This dish is so damn "Weekday" friendly it might seem as though it comes with an extra hour of "You" time complete with a gentle back scratch of gratitude.  Chances are it's probably your love ones scratching your back, if not; the cat is on your back again.

1½ pounds of "Dry" Sea Scallops, "Dry" just means naturally shucked scallops and not those soaked in chemicals and salt water...I know, it sounds kind of gross.
2 tablespoons of Grape Seed oil or other neutral oil (Canola, Vegetable etc.)
4 cloves of garlic minced
1 pound of Haricots Verts; thin green beans, trimmed and cut on a diagonal ½ size pieces
½ cup of fish or chicken stock; no worries Metro has both in the freezer
1 ½ tablespoons of Asian fish sauce
Salt and Pepper

How it's done
Season the scallops with a little salt and pepper and set aside.

Heat your wok over high heat and add the grape seed oil, when shimming, add the scallops and cook for 2 minutes stirring as they cook.  

Transfer the scallops to a plate and add the remaining oil to the wok, when hot, add the garlic and cook for 10 seconds, add the green beans and a pinch of salt and pepper and stir fry for about 1 minute.  

Next add the stock and cook for 3 minutes.  

Finally add the fish sauce and bring the scallops back to the wok and cook for another 1 to 2 minutes or until the scallops are just opaque when knife tested. 

Serve with steamed white rice and the quandary of what you are going to do with your extra hour of "You" time. May I recommend you check out the show the "Blacklist" with James Spader... sure, he didn't age that well but that guys nails his cleaver quips. 

Mark J. Drabich
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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