First Time Ever

November 30, 2017

 Good morning to all of our beloved friends and clients who, like me, can't stop reeling from the daily news revelations... some of this stuff is just unbelievable.


Well I'm sure you've all heard by now but for the first time in my tenure as a Fishmonger Peconic Bay Scallops actually cost less than the prized Day Boat Sea Scallop... Yeah, it took the wind out of me as well. Now of course I adore the Sea Scallops but you have to keep in mind that these Bay Scallops are seasonal and we don't know when this glorious windfall will end.  And don't get me started on all of the Christmas and New Year's Eve orders we are taking this season but I was not expecting our beloved clients to take it upon themselves and build their own gift baskets with all of the Italian and Middle Eastern Gourmet items we are carrying this season.  Maybe you didn't hear me right they are lovingly hand selecting these culinary treasures and building their own gift baskets.  


 

 

What's next? Will not text but actually call their love ones to let them know how much they mean to them.  I don't know about you but I do not want to live in that kind of a "Caring, Love Soaked" world.

And of course there is a scandalous trend I've noticed in the last couple of years... brace yourself, Millennials are not only showing interest of where Seafood is sourced but a number of these Renegades are actually cooking.  I don't mean nuking a bowl of instant Raman for subsidence but actually Cooking meals as a form of tasteful expression and enjoyment.  For the Love of Salted Cod can someone please slow this big blue marble down, I'm getting dizzy.  Thankfully, some flavorful standards are still in place like today's gorgeous spiced filled recipes featuring  Shrimp Fra Diavolo & Adobo Rubbed Roasted Salmon.  Okay, I think we all got a little overheated, why don't we collectively take a sip of Clam Chowder and let the oyster crackers of life soothe our souls. 


HAPPY HOLIDAYS 
METRO IS NOW TAKING ORDERS FOR THE CHRISTMAS AND NEW YEAR'S EVE HOLIDAYS
WE WOULD BE HONORED TO BE APART OF YOUR CULINARY CELEBRATION
Please Call the Store (908) 840-4332 and Let One of Our Seafood Specialists Assist You With Your Order


CLICK HERE FOR THE FEAST OF THE SEVEN FISHES RECIPES 


Our Holiday Hours for Christmas Week is as follows
Sun 12/17 9-4pm
Mon 12/18 9-5pm
Tues 12/19 9-7pm
Wed 12/20 9-7pm
Thur 12/21 9-7pm
Fri 12/22 9-7pm
Saturday 12/23 9-7pm
Sunday 12/24 9-2pm
Monday 12/25 closed  Merry X-mas
Tuesday 12/26 9-7pm


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 


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


"Holy Guacamole" 
Salmon Burger Pita Wrap

Grilled House-Made South West Salmon Burger with Shaved Lettuce and Guacamole on a Locally Baked Pita
With a Choice of Soup* 
$10

 
Metro's Classic Oyster "PO-BOY" 
Panko Crusted Oysters With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft 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 Bag of North Fork Potato Chips
With a Choice of Soup*
$8


Grilled Pesto Crusted Sea Bream (Dorade) over Roasted Veggies over Saffron Rice
With a Choice of Soft Drink**
$10


Thai Tuna Pita Wrap
Chili Limed Grilled Sushi Grade Ahi Tuna with Lettuce, Tomato and Sriracha Aioli on a Locally Baked Pita
With a Choice of Soup*
$11


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

 
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


Metro's South West Snapper "Torta" Roll
Cornmeal Crusted Spiced Snapper Fillet with Shredded Lettuce and a Grilled Sweet Corn Salsa with Jalapeño Aioli On a Toasted Ciabatta Roll 
With a Choice of Soup*
$9

 
Grilled Salt and Pepper Day Boat Sea Scallops over a Mixed Field Green Salad
SUPER HEALTHY!

With a Choice of Dressing (on the side)
With Choice of Soup*
$10


Grilled Basil Balsamic Arctic Char Over Our Caesar Salad 
With a choice of Soft Drink** 
$12 


Grilled California Halibut "Health Wrap" 
Grilled Atlantic Halibut 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 Grilled Tacos (2)
Grilled "Fajita Spiced" Grouper 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** 
$9


(For those who don't love fish but love the people who do) 
Grilled Ginger Lime Chicken Pita Wrap 
Grilled Ginger Lime Chicken Breast with Roasted Veggies and Wasabi Sauce on a Locally 
Baked Pita 
With a Choice of Soup* 
$8


**Soft Drink Choices for Specials Coke, Diet Coke, Sprite and Water
*Soup Choices-Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice 
All Soups Lovingly Made In-House

 

Today's Fresh Fish Selections
 

From the North:
Hake
Day Boat Sea Scallops 
Live Sea Urchin (UNI)
Tautog (Blackfish)
Perrywinkles 
Maine Steamers 
Jonah Crab Meat 
Jonah Crab Cocktail Claws
Jonah Crab Snap and Eat Claws
Peconic Bay Scallops 
Fluke  
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
Golden Tilefish
Sheepshead (Bay Snapper)
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:
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
Oysters


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


East Coast:
Fishers Island (NY)
Rose Cove (NJ)
Pemaquid (Me)
Rocky Nook (Mass)
Puffer Petite (Mass)
Blue Points (Conn)
Wellfleet (Mass)
Ichabod Flat (Mass)
Island Creek (Mass)
Wilding Bastards (NJ)
Glidden Point (Me)
Warren Cove (Mass)
Swan Point (NJ)
Old Barney Salts (NJ)
Beau Soleil (NB Can)
Peters Point (Mass)


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...


Shrimp Fra Diavolo Serves 4
Are you kidding me, you haven't had the spice laden dish of pure passion before?  Quite frankly, I'm downright jealous that you get to have this dish for the first time as you delectably deflower your guests. Be warned someone at the table is going to experience love at first bite. 

 
Ingredients
1½ pounds of Large Shrimp peeled and deveined with the tails left on and reserving all of the shrimp shells
½ cup olive oil
½ cup flour
2 teaspoons of crushed red pepper flakes
2 teaspoons of dried oregano
9 cloves garlic, finely chopped
1 tablespoons of tomato paste
1 cup of Cognac or Brandy
3 cups of fish stock cup; stop your fretting, Metro makes this for you
2-28 ounce cans whole peeled tomatoes in juice, crushed by your hands with love
2 bay leaves
Salt and Pepper
1 pound of linguini or other long pasta that makes you dance
3 tablespoons of fresh chopped flat leaf parsley


How it's done
Bring the fish stock and the reserved shrimp shells to a boil in a sauce pot and simmer (reduce) to about 2 cups; pour stock through a fine mesh colander and set aside, discard shells.


Next toss the shrimp in a large bowl with the flour and shake off all the excess. 


Heat the olive oil in a large pot over medium high heat, when hot, sauté the shrimp for about 2 minutes (try not to overcrowd the pan-do in batches if necessary).  


Transfer the shrimp to a plate and set aside.


Add the tomato paste, oregano, crushed red pepper flakes and garlic to the pot and cook for about 2 minutes, stirring frequently with a wooden spoon.  


Next, deglaze the pan with the Cognac and reduce until it is almost evaporated.   


Add the fish stock, tomatoes, and bay leaf to the pot and bring to a boil. Reduce heat to medium-low and simmer partially covered, until thickened, about 30 minutes. 


Finally bring the shrimp back to the pot along with and plate juices and 1 tablespoon of the parsley and cook for another 5 to 6 minutes or until the shrimp is just opaque when knife tested.  


Season the sauce to taste with salt and pepper.


Meanwhile, cook the linguini in a pot of salted water when still al dente add the pasta to the pot with the shrimp along with ½ cup of pasta water and let cook for another minute or two.


To serve, turn the dish out to a large pasta bowl and garnish with the remaining chopped parsley. To the little chefs out there who will make this dish, keep the wooden spoon handy to ward off any unwanted culinary advances... they will happen. 


 
Adobo Rubbed Roasted Salmon Serves 4
Just because your tan has faded and the Sun sets at 5:00 pm doesn't mean you can't take a 30 minute nonstop flight to a flavor filled warmer climate.  Heck, this culinary respite will be the best ever due to the fact that we won't have to don our bathing suits.  Let's apply some sunblock and get cooking.


Ingredients
4 each 6 to 8 ounce Salmon fillets skin on and scales removed  
2 tablespoons of olive oil plus more for brushing the baking dish
Lemon wedges for serving


For the Adobo Rub
6 tablespoons smoked paprika
2 tablespoons of black pepper
2 tablespoons of kosher salt
1 tablespoon of chili powder
2 tablespoons of brown sugar
¼ teaspoon of cayenne pepper


How it's done
First combine all of the Adobo ingredients in a small bowl and mix thoroughly.


Preheat your oven to 425° degrees.


Brush a baking dish with a little olive oil.  


Next, season both sides of the fillet generously with the Adobo mixture and place, skin side down, on the oiled baking dish (let the fish rest at room temperature for 15 to 20 minutes (put your extra Adobo mix in an airtight jar for future use, like putting on someone you don't care for).


Drizzle the 2 tablespoons of olive oil over the fish and place in the oven to roast for 20 minutes or until the fish is just opaque when fork tested.


To serve transfer the fillets to a serving platter and garnish with the lemon wedges.


I know what you're thinking, I'm pretty sure I can wear shorts to the table for this Sunny meal. Maybe, but let's at least apply a little bronzer to those alabaster beauties.

 

 

7 Fishes Christmas Eve Dinner

First Course
Fresh Anchovies or Sardines with wild fennel over angel hair pasta

1½  lb. fresh anchovies boned, head and tail removed or 1 ½ lb. of fresh Sardines filleted
1 cup wild fennel fronds chopped or the fronds from bulb fennel
4 cloves garlic chopped
1 small yellow onion chopped
½ teaspoon red pepper flakes
½ cup or more extra virgin olive oil
½ cup toasted (Panko or homemade bread crumbs)
1 lb angel hair pasta
Salt and pepper
 
Place a large pasta pot with water on the stove and bring to a boil.  


In the meantime, in a large sauté pan add oil, garlic, onions and red pepper flakes.  

 

Cook for about 5 minutes until soft.  


Add the anchovies or sardine fillets to the pan and cook until fish starts to dissolve into the oil mixture.  


Add chopped fennel and cook for about 3 minutes to incorporate flavors.  


Salt boiling pasta water and add pasta.  Cook until al dente.  


In a small skillet, toast bread crumbs until golden brown.  


Place bread crumbs in small serving bowl to sprinkle over pasta instead of grated cheese.  


Place cooked pasta in a large serving bowl and toss with half the anchovy sauce.  


Place remaining anchovy sauce in gravy boat .  


Serve pasta with additional sauce and bread crumb.  

 

Additional red pepper flakes optional.
 
 
Clams and Linguini (Red Sauce)
1 quart chopped clams with liquid
2 dozen little neck clams
2 garlic cloves chopped
½ medium yellow onion chopped
¼ cup dry white wine
1 teaspoon red pepper flakes (optional)
1 - 28 ounce can crushed San Marzano tomatoes
1 small can tomato paste
¼ cup chopped Italian parsley
¼ cup extra virgin olive oil
Salt and pepper
1 lb. linguine
 
In a large pot, heat oil and sauté the garlic and onion until soft.  

 

Add the white wine and pepper flakes and reduce to half.  

 

To the pot add the crushed tomatoes and paste.  

 

Bring the sauce to a boil.  Lower the heat and simmer for 30 minutes.  

 

Salt and pepper the sauce to taste.  

 

Start the pasta water while sauce is simmering and bring to a boil.  

 

Salt water and add the pasta.  

 

Soak and scrub the little necks and add to the sauce after 30 minutes.

 

Cook the sauce for about 5 minutes and add the quart of chopped clams with liquid.  

 

Cook for an addition 5 minutes or until all the little necks open.  

 

Serve over cooked linguine with grated Pecorino Romano cheese and addition red pepper flakes.
 
 
Second Course

 

Shrimp Scampi
3 lbs. large cleaned and deveined shrimp
½ stick of butter
½ cup olive oil
Salt and pepper
½ cup white wine
3 cloves garlic chopped
1 shallot chopped
½ tablespoon of Dijon Mustard
Juice of one lemon
½ cup Italian parsley chopped
1 tablespoon sweet paprika
 
Salt and pepper cleaned shrimp.  


In a large sauté pan heat the oil and add shrimp cook for about 3 minutes turning once to cook both sides.  


Remove from pan and set aside.  


Add butter to oil and melt.  Do not burn the butter.   


Add the garlic and shallots and sauté in the oil and butter until soft.  


Deglaze the pan with the wine and reduce to half. 


Incorporate the mustard, paprika and lemon juice to the mixture with a whisk.  


Add the shrimp and parsley to pan and heat through.  Serve with crusty Italian bread.
 
 
Stuffed Calamari In Marinara Sauce Siciliano
For Sauce
1-28 ounce can of crushed San Marzano tomatoes
2 garlic cloves chopped
½ yellow onion chopped
¼ cup olive oil
½ red pepper flakes (optional)
¼ cup red wine
¼ cup chopped parsley

 

For Calamari
2 pounds of cleaned squid (about 6 bodies and tentacles)
6 hard boiled eggs chopped
½ cup of Pecorino Romano cheese grated
¼ cup olive oil
¼ cup parsley chopped
Salt and pepper to taste
 
Start by preparing the sauce.  


Over high heat add the oil to a large sauté pan.  


Add onions and garlic to the pan and cook until translucent about 3 minutes.  


Add the red wine and tomatoes to pan along with red pepper flakes.  


Salt and pepper sauce to taste.  


Cook over low heat for about 15 minutes.  


In the meantime, in a large mixing bowl add eggs, cheese and parsley and mix well.  


Drizzle in olive oil and incorporate.  

 

Place mixture in a piping bag with a large tip and stuff squid half way.  


Add stuffed squid and tentacles to sauce and cook for about twenty minutes until squid is opaque and tender.  


Slice cooked squid and serve with sauce and additional parsley.
 

Roasted Baccala
2 lbs soaked baccala cut into serving size piece
(soak baccala refrigerated for three days; changing the water everyday)
1 medium red onion sliced thinly
1 clove finely minced garlic
½ lb. pitted and sliced kalamata olives
1-28 ounce can whole San Marzano tomatoes
Basil roughly chopped
Salt and pepper to taste
¼ cup extra virgin olive oil
 
Preheat oven to 350 degrees.  


In a large ceramic baking dish arrange pieces of fish.  


Layer on top of the fish sliced onions, olives and chopped basil.  Sprinkle with garlic.  


Crush the whole tomatoes with your hands on top of vegetables.  


Drizzle with oil.   


Lightly salt and pepper the casserole.   


Bake in a preheated oven for 30 minutes.
 
 
Fried Scallops and Eel Italian Style
 
2 lbs. Sea Scallops
1 large Eel gutted, headed and skinned cut into pieces
4 cups panko
1 cup flour
½ cup grated Pecorino Romano cheese
½ cup chopped Italian parsley
2 quarts canola oil for frying
4 large eggs beaten
 
Heat the oil in a large pan or fryer use an oil thermometer to get the oil to the correct temperature, 350 degrees.  


Mix panko, flour, cheese and parsley in a large bowl. Dip fish in the egg and coat with the panko mixture.  


Fry the fish in batches until golden brown.  Place on paper towel to absorb oil.  Salt if necessary.  Serve hot.  


Fish can be reheated in a 400-degree oven for 10 minutes.


 
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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