Good morning to all of our beloved friends and clients who have so generously allowed us to celebrate our 29th year in business.
I cannot thank you enough for your patronage and of course, your friendship. It was around this time in 1988 a slightly thick half-Lebanese fishmonger decided that he and his lovely bride were going to make Hunterdon County their home turf. At first it was difficult, not so much the business but the Cattle Crossings and wondering goats made the morning commute a bit challenging. The first location in Clinton was about 450 square feet, just enough room to hold my excitement for my new venture and small sampling of fresh fish.
Back then we only carried fish, lemons, horseradish, cocktail and tartar sauce. As our clientele asked for things, we made them... "Do you make Fish Cakes? Uhh... Sure, the best damn Fish Cakes you ever had sir." It didn't matter what the request was, Soups, Clams Casino or Sea Cucumber, we made or procured these items with delight and exuberance.
Looking back the only request I had to deny was when Gary from Annandale asked if I would hand-paint his body with Squid Ink. For the record, the only reason I declined was that Gary refused to shave his body first... that much hair can use up an unnecessary amount of Squid Ink. Seriously though I can never express into words how much it means to me that you allow me to procure not good but the finest Seafood the World's Oceans has to offer.
Just the other morning in the Fulton Fish Market, I went through 15 boxes of Sea Bass until I found the one that was coming home. Angelo, my purveyor was not too pleased with me and in a gruff Fishmonger's tone informed me that I would be picking his next wife (I swear that is a true story).
And please know, that we are well aware of the cost of super premium Seafood. And it is you who have told us many times, "We didn't make the trip here to get good fish, we came to get The Best."
We sincerely appreciate your requests and I personally promise that we will continue to strive for nothing short of Excellence, in not only our Seafood offerings but also the sincerest customer service, which you all richly deserve.
So again, THANK YOU, THANK YOU, THANK YOU from the bottom of my heart. Now getting to today's recipes, I truly hope you enjoy my appetizer creations featuring Moroccan Shrimp Satay with Harissa Dipping Sauce & Guilty "As All Hell" Pleasure Hot Crab Dip.
Thanksgiving Foodie Alert!
We Are Still Taking Thanksgiving Orders
Metropolitan Seafood & Gourmet is fully prepared to make your Thanksgiving Holiday a Delicious one indeed. With a full line of prepared foods from Homemade Soups, Bisque, Salads , Smoked Fish, Shrimp Cocktail Platters, Crab Claws, Oysters, Sushi, Mini Crab Cakes.... way too much mention here... What the Fluke? Of course we make Coconut Shrimp. That said, we are Currently Taking Orders For your Thanksgiving Feast... Not the Bird, the Other Stuff
Thanksgiving Week Holiday Hours
Sunday 11/19 9-4 pm Monday 11/20 9-2 pm Tuesday 11/21 9-7 pm Wednesday 11/22 9-7 pm Thursday - Thanksgiving Closed Friday-Saturday 11/24-11/25 9-7 pm Sunday 11/26 9-4 pm
We will begin taking Christmas and New Years Eve Orders on November the 24th
We Will Be Open At Our Stockton Farmers Market Location Wednesday 11/22 from 10 am to 4 pm Please feel free to call to pre-order!
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" Salmon Burger (EAT GOOD...FEEL BETTER) 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 Basil Balsamic Branzino Pita Wrap Grilled Branzino Fillet with Mixed Field Greens, Tomato and Basil Aioli on Locally Baked Pita With a choice of Soup* $8
Grilled Tuscan Spiced Red Snapper Over a Mixed Field Green Salad with our House Made Tomato Artichoke Salsa With a choice of Soft Drink** $10
Metro's Fried Shrimp Roll (Comes With A Delectable Hug ♥) Panko Crusted Wild Shrimp with Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll With a Bag of North Fork Chips-With a Choice of Soft Drink* $9
Arctic Char Fiesta "Health Wrap" Grilled Lime Garlic Arctic Char Fillet with Mixed Field Greens, Avocado, Tomato, Red Onion and Baja Aioli On Lebanese Flat Bread With a Choice of Soft Drink** $10
Metro's "Italiano" Oyster Roll Italian Crusted Plump Oysters, Lettuce, Tomato and Red Onion with Oil and Vinegar and a Italian Tartar Sauce on a fresh Baked Ciabatta Roll With a Choice of Soup* $9
Metro's Grilled Blackened Halibut On a Mixed Field Green Salad With a choice of dressings (on the side) With a choice of Soup* $12
Grilled Grouper GYRO (Get your Lebanese on in LEBANON NJ) Grilled Middle Eastern Spiced Grouper Fillet with Lettuce, Tomatoes, Onions and Tzatziki Sauce On a Locally baked Pita...With an order of French Fries With a Choice of Soft Drink** $8
The "Fishmonger's Friend" Roll (aka Briny Buddy Roll) Panko Crusted 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* $8
Metro's Spiced Up Mexican "Torta" Catfish Sandwich 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
Metro's Grilled Swordfish Tacos (2) "MUY BUENO" INDEED! Grilled "Fajita Spiced" Swordfish on Flour Tortillas (2) with Shredded Cabbage, Pico de Gallo and Baja Sauce and Our House Made Pickled Jalapeños and Onions (On the Side) With a Soft Drink** $9
Grilled Ginger Lime Mahi Pita Wrap-You Can't Beat This Grilled Ginger Lime Mahi Mahi with Roasted Vegetables and Wasabi Sauce With a Choice of Soup* $9
Panko Crusted Soft Shell Crab Over a Classic Caesar Salad With a choice of Soft Drink** $12
(For Those of You who Love Fish Eaters, But Not Fish) Grilled Ginger Lime Chicken Pita Wrap Grilled Fresh Chicken Breast with Roasted Veggies and Wasabi Sauce on Fresh Baked Pita With a Choice of Soup* $8
*Soup Choices- 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 Day Boat Sea Scallops Shark Uni (Maine) Maine Steamers Live Sea Scallops Jonah Crab Meat Jonah Crab Claws Peconic Bay Scallops Fluke Flounder Nova Scotia Halibut Sea Bass Grey Sole Monkfish Cod Skate Nova Scotia (Hard Shell) Lobsters Swordfish 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) Sardines (Greece) 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 Sheepshead (Bay Snapper) 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: Live Dungeness Crabs Sablefish (Black Cod) 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) Fanny Bay (BC Can)
East Coast: Beau Soleil (NB Can) Fishers Island (NY) Rose Cove (NJ) Swan Point (NJ) Pemaquid (Me) Rocky Nook (Mass) Puffer Petite (Mass) Blue Points (Conn) Wellfleet (Mass) Ichabod Flat (Mass) Peters Point (Mass) Old Barney Salt (NJ) Island Creek (Mass) Warren Cove (Mass) Darimascata Wilds (Me) Wilding Bastards (NJ) Glidden Point (Me) 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...
Moroccan Shrimp Satay with Harissa Dipping Sauce Serves 4-6 guests as a starter Tired of making the same old appetizers for your party guests and then wondering why your invitees are translating RSVP to "Really Stagnant and Very Pedestrian" dinner party. Hey, first of all that is mean for them to say but let's make this dish and then kick them out before dinner.
Ingredients For the Shrimp 1 pound of medium shrimp (31-35 per pound) peeled and deveined with the tails removed The juice of 1 lemon 2 tablespoons olive oil 1 teaspoon paprika ½ teaspoon ground cumin 1/8 teaspoon cinnamon 1/8 teaspoon ground ginger ¼ teaspoon turmeric ¼ teaspoon cayenne ¼ teaspoon each of Salt and Pepper 2 cloves of garlic minced very fine Small bamboo skewers soaked in water for at least 30 minutes
For the Harissa Dipping Sauce 1 cup Lebneh or Greek Style Yogurt 1½ tablespoons harissa The juice of 1 lemon Salt and Pepper
How it's done First make the Harissa dipping sauce by combining all of the ingredients in a small bowl; season with salt and pepper to taste and set aside (can be made 2 days in advance).
Next place the shrimp in a glass bowl or pie plate and toss the shrimp with the rest of the ingredients; cover with plastic wrap and let marinate for 15 minutes on the counter.
Heat your grill pan or gas grill over medium high heat.
Thread 2 shrimp onto each bamboo skewer (you will need about 15 to 16 skewers)
When the pan is hot, grill the skewers for 2 minutes per side or until just opaque when fork tested.
To serve, place skewers on a serving platter with a small bowl of the Harissa Dip and garnish with lemon wedges.
Now while those pretentious dinner guests are enjoying your new flavorful creation, slap their second skewer out of their hand and give them the classic line "Don't let the door hit you in the head on the way out"... okay, it's not the exact line but these haters have to go.
Guilty "As All Hell" Pleasure Hot Crab Dip Serves 4 for getting things started Okay you caught me, every once in a while I want to jump into my culinary time machine and head back to a time when bellbottoms and wildly inappropriate sideburns ruled the day. As of this point in history, there is no such thing as a real time machine, so I offer up this super comfy delectable pair of sweatpants to soothe your modern day hunger. Let the guilty pleasures ensue!
Ingredients 2 tablespoons unsalted butter 8 ounces of Crabmeat; you can use the Special (small pieces) for this one but if you want use Lump or Jumbo Lump, I promise you'll have no regrets 3 cloves of garlic, minced fine 1 good pinch of crushed red pepper flakes 2 tablespoons of dry white wine The juice of ½ a lemon Salt and Pepper 4 ounces cream cheese, at room temperature ½ cup of sour cream 3 tablespoons mayonnaise 2 tablespoons fresh chopped flat leaf parsley ½ cup shredded Fontina cheese, divided 2 tablespoons of grated Romano or Parmesan cheese
How it's done Preheat your oven to 400° degrees
Lightly oil (vegetable or canola) a 9-inch baking dish.
Melt the butter in a large skillet over medium high heat and gently sauté the garlic and red pepper flakes for about 1 minute.
Stir in the wine and lemon juice and reduce to ¼ of the original liquid, about 2 minutes.
Remove the skillet from the heat and stir in the cream cheese, sour cream, mayonnaise, parsley, a ¼ cup of the Fontina cheese and Romano cheese.
Lastly, fold in the Crabmeat and season to taste with salt and pepper.
Spread mixture into the prepared baking dish and sprinkle with the remaining ¼ cup of the Fontina cheese.
Place the baking dish into oven and bake until golden and bubbly, about 10-12 minutes.
Get some crusty bread or crackers and get ready to feel the delectable first bite guilt.
By the way, that will subside after the forth helping but might return if you finish the dip before your guests arrive.
Oyster Stuffing Serves 6 to 8 guests or two of me If you've never had oyster stuffing before please let me know when I see you. I will hold, rock, and gently let you know the world in fact is not flat. For the foodies in our audience, you are correct; this is technically considered a dressing because it doesn't actually cook inside the bird.
Ingredients 11 cups ½ inch cubed white French bread (about 14 oz.) 6 slices bacon, cut crosswise into 11/4 inch strips 6 Tablespoon unsalted butter, melted, plus more for greasing the pan 6 shallots, thinly sliced 4 ribs celery, thinly sliced 1 pint of shucked oyster strained saving the liquor (if the Oysters are large, cut in half) ¼ cup Port wine or Madeira 1/3 cup chopped flat-leaf parsley leaves 2 Tablespoon chopped thyme leaves 2 Tablespoon chopped sage leaves ½ teaspoon Tabasco or your favorite hot sauce ¼ teaspoon of fresh grated nutmeg 1/8 teaspoon of ground cloves 1 egg beaten 1 cup chicken stock Salt and Pepper to taste
How it's done Heat the oven to 250˚ degrees.
Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes.
Put bacon into a large skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes.
Add 4 Tablespoon of the butter and heat. Add shallots and celery; reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add oyster liquor, half the chicken stock, Madeira or Port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper.
Bring to a boil over high heat and cook, stirring occasionally, for 2 minutes.
Scrape the mixture into a large bowl.
Combine the beaten egg and remaining chicken stock together and pour over stuffing add the oysters and let sit for at least 20 minutes. (This can be made and refrigerated a day in advance.)
Raise the oven temperature to 400° Transfer mixture to a buttered 2 quart oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 30 minutes more.
If, like my gathering, you all are donning traditional pilgrim garments might I suggest some racy undergarments to heighten the level of thankfulness.
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833