A Classic Halloween Poem

Good morning to all of our beloved friends and clients and may I wish you all a safe and enchanted All Hallows Eve.

As you all know it is that time of year to be weary of all things that go bump in the night. Oh how I long for the days when I was scared of going in the basement as a wee fishmonger convinced that the furnace was the gateway to the devils lair. It seems as we get older our hardened sense of reality prevents us from fearing those charming frights that made us all petrified in our youth. Now my biggest fear as a middle-aged Fishmonger is getting invited to an Adult Halloween Costume Party where the hostess thought it appropriate to serve only Pumpkin Martinis and Pumpkin spiced beer... AAAAUGH!... Just saying it out loud makes me tinkle a little. And let's not forget the ultimate fright fest when you and your friends are just hanging out and someone starts forcefully talking politics. The only "covers over my head" remedy that seems to work is pounding Scotch whiskey until all I hear coming out of their mouths is the sounds Charlie Brown's teacher makes (I believe vodka works just as well). With that being said I still dig Halloween for nothing gives me greater pleasure than telling scary tales to the young ones as I watch their little faces blossom with terrified stares. Should you enjoy this ritual may I suggest one of my classic poems which I would like to share with you now. Weekday, Weekday what the hell to eat; Fire up the oven or bring a skillet to heat Fillet of fresh fish maybe hake, In the skillet, broil or bake; Eye of trout and tail of Shark, Fins of Flounder with a Monger named Mark, Organic Salmon should take no toil, Roast in oven wrapped in foil, Fresh shrimp is no trouble, Scampi butter sizzle and bubble. Weekday, Weekday what the hell to eat; Fire up the oven or bring a skillet to heat Cool it with a glass of wine, Cause Metro's fish is mighty fine.

Okay it's not scary unless you're eating processed scallops... AAAAUGH! Never at Metro. I hope you enjoy today's super easy recipes featuring Easy Weekday Pesto Roasted Salmon with Asparagus & Pan Roasted Branzino with a Lemon and Olives. Thank you as always

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...


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!


"California" Salmon Burger (Dude, This Burger is the Bomb) 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

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

Grilled Mediterranean Halibut "Health Wrap" Grilled Nova Scotia Halibut with Mixed Field Greens, Roasted Vegetables and a Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $10

Metro's "Real" Shrimp Salad Roll Our Classic "Real" Shrimp Salad with Mixed Field Greens on a Toasted Ciabatta Roll With a choice of Soup* $10

Grilled Miso Glazed Black Cod Roll --- (Where's my Kimono?) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10

Grilled Tuscan Spiced Sea Bream (Dorade) Over Sautéed Red Beans Over Our House Saffron Rice With a Choice of Soft Drink** $9

Fried Snapper Italian Roll-Yes, this Roll Rocks! Italian Crumbed Snapper Fillet with Lettuce, Tomato and Red Onion with Oil & Vinegar and "Italian" Tartar on a Fresh Baked Ciabatta Roll With a choice of Soup* $9

Metro's Mexican "Torta" Catfish Sandwich - (Sorry, you must provide your own Cerveza) Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a choice of Soup* $8

Grilled Thai Grouper Wrap Sweet Ginger Chili Marinated Red Grouper With Oven Roasted Veggies and Sriracha Aioli Served On Lebanese Flat Bread With a Choice of Soft Drink** $10

Grilled Pesto Atlantic Swordfish 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** $11

Grilled Arctic Char "Caesar" Wrap Grilled Dry Rubbed Arctic Char Wrapped in Lebanese Flat Bread with our House Caesar Salad With a choice of Soft Drink** $10

Grilled Blackened Wild King Salmon a Classic Caesar Salad --"All Hail...You Know Who" With a Choice of Soft Drink** $12

Metro's Classic Oyster "PO-BOY" Panko Plump Oysters With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a choice of Soup* $10

(For those Folks who love fish eaters but not fish) Panko Crusted "South West" Chicken Pita Wrap Panko Crusted White Meat Chicken Wrapped in a Locally Baked Pita with Seared Sweet Peppers and Onions and Chipotle Mayo If you want Hot Sauce just ask With a Choice of Soup* $8

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


Today's Fresh Fish Selections

From the North: Hake Maine Steamers Locally Caught Thresher Shark Porgies (Scup) Jonah Crab Meat Tautog (Blackfish) Nantucket Bay Scallops Fluke Nova Scotia Halibut 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: Dover Sole (Spain) Pink Snapper (New Zealand) Sardines (Greece) Cobia (Lemonfish) 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: FLORIDA STONE CRAB CLAWS... BOOM! Rock Shrimp Blow Fish Pompano 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 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 Oysters

West Coast: Totten Inlet (Wa) Kumamotos (Ca) Stretch Island (Wa)

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


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


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

Easy Weekday Pesto Roasted Salmon with Asparagus Serves 4 Have you ever fallen off a chair after your 4th glass of wine? Well, this recipe is even easier than that feat. Please keep in mind, I say with no judgement at all, just jealousy that I was not there to get you up and get you your 5th glass of wine.

Ingredients 4 each 6 to 8 ounce Salmon fillets with the skin removed Salt and Pepper 1/3 cup plus 3 tablespoons of Pesto(See recipe below) or your home pesto and of course Metro's Pesto is "Kickbass". 1 bunch of Asparagus ends trimmed 2 tablespoons olive oil for brushing the baking pan 1/4 cup dry white wine

How it's done Preheat your oven to 425°

Cover a large baking pan with aluminum foil and brush with the 2 tablespoons of olive oil.

Place the asparagus in a shallow bowl or pie plate and toss with 3 tablespoons of pesto.

Place the asparagus on the foiled baking pan and make room for the 4 salmon fillets.

Season the salmon fillets with a little salt and pepper and then place the fillets, flesh side up on the baking pan.

Spoon the pesto evenly over each fillet and place the pan in the oven to roast for 18 to 20 minutes or until the fish is just opaque and the asparagus is crisp tender.

Now keeping in mind bringing the baking pan to the table is perfectly acceptable.

Garnish with lemon wedges to keep it fancy and now please share with me the falling off the chair story, keeping in mind that I have one as well (mine involved scotch).

Fresh Basil Pesto Recipe Yields 1 cup... just make this to put on your baked potato or friends

Ingredients 2 cups fresh basil leaves, packed ½ cup freshly grated Parmesan or Romano cheese ½ cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste

How it's done Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on.

Stop to scrape down the sides of the food processor with a rubber spatula.

Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Pan Roasted Branzino with a Lemon and Olives Serves 4 There are dishes that are categorized as culinary sweaters of comfort food. That said, I would consider this dish a form fitted Italian sweater that not only warms your appetite but looks exceptionally sharp for an Autumn stroll.

Ingredients 4 Branzino Fillets 6 ounces each scaled with the skin on and pin bones removed ½ teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon of garlic powder Salt and Pepper Flour for dredging the fish 2 tablespoons olive oil 3 large shallots minced 1 Sweet Red Pepper seeded and chopped 2 cloves of garlic minced 1 small lemon, thinly sliced; Thankfully Metro gives these away for free ½ cup of dry white wine ½ cup of fish or chicken stock; Metro has both ½ cup of pitted Kalamata olives or any olive that makes your heart feel lovely ¼ cup of fresh chopped flat leaf parsley

How it's done Season the Branzino fillets with the dried oregano, basil, garlic powder, salt and pepper and dredge in the flour, shaking all of the excess flour off.

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

When the olive oil is shimmering and just beginning to smoke, add the fillets, flesh side down for 2 minutes per side; transfer the fillets to a plate and set aside.

Add the remaining olive oil to the skillet and when hot add the shallots and peppers to the skillet and cook stirring often for about 3 minutes or until the vegetables are tender.

Add the garlic and cook for 1 minute or until the garlic is just fragrant.

Add the lemon slices, white wine and stock to the skillet and simmer until it reduces by half. Add the olives and cook for another 2 to 3 minutes; season to taste with salt and pepper to adjust seasoning.

Bring back the Branzino fillets and cook for another 2 minutes or until the fish is just opaque when fork tested.

To serve, bring the skillet to the table and sprinkle over the chopped parsley.

Should you want to throw a lovely scarf on the dish, then may I suggest a loaf of crusty bread coupled with a mixed field green salad. Well, it looks like you're not only a stylish little chef but a culinary tailor as well.

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