Funky Fishmonger Christmas Carol

Good morning to all of our beloved friends and clients. Before it's too busy, I just wanted to take this opportunity to Wish you all a Joyous Holiday Season. We can never thank you enough for the the gift of your patronage and friendship but please know that we are eternally grateful.

Now I would like to present to you a Funky Fishmonger Christmas Carol.

Holiday Update On Behalf of all of us at Metropolitan Seafood & Gourmet, We would like to wish you and your family A Joyous and Healthy Holiday Season

We are no longer taking orders for Dec 23rd and 24th... But please know that we will have plenty of Fresh Seafood on Hand everyday including Cooked and cleaned Shrimp, Clams, Scallops, Mussels, Lobster, Calamari, Oysters, Octopus, Lobster Tails, Flounder... you get the picture.

Please Do Not Hesitate to Call the Store for Assistance We Are Eager to Help You Thank You! (908) 840-4332

Twas the night before Christmas at the Fulton Fish Market My favorite cigar, was in my left pocket; The Fish Orders for Christmas have filled all our pads Soon I would be dealing with some funky fish lads

The men in the Market were poised with their hooks And some of them gave me, come hither looks Before my eyes, was a Piscivorous delight I knew my procurement would be easy this night

From Shrimp to Clams to Flounder and Sole Selecting the freshest fish was my goal I looked carefully at my orders, filling each one with care These briny treasures where the answer to my prayer

Don't forget the Baccala I said to myself I chuckled a little, like a thick Briny Elf To get all the Seven Fishes, this was my mission So my Italian brethren could keep up tradition

My cigar now lit I feel a sense of ease For the most Awesome clients I hope I to please We wish you all Joy and good cheer And most importantly, an abundance Health in the New Year

I sincerely hope you enjoyed this funky fish fable Grateful we are, to be a part of your Christmas Table We'll have plenty of seafood and no one will hunger Thank you again from your humble Fishmonger

Our Holiday Hours for Christmas Week is as follows Thurs 12/21 9-7 pm Friday 12/22 9-7 pm Sat 12/23 9-7 pm Sun 12/24 9-2 pm Monday 12/25 Christmas (Closed) REOPEN ON TUESDAY 12/26 9-7 pm

WE ARE STILL TAKING ORDERS FOR THE NEW YEAR'S EVE HOLIDAY Please call the store and allow a Metro Specialist to assist you (908) 840-4332

WE WILL NOT BE AT THE STOCKTON MARKET ON 12/22, 12/23 AND 12/24 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...



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* $10

Metro's Baja Salmon "Health Wrap" Grilled Lime Garlic Organic Salmon with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread With a choice of Soup* $10

Metro's Italian Halibut Pita Wrap Grilled Basil Halibut With Mixed Field Greens, Red Onion and Tomato, with a Basil Aioli on a Locally Baked Pita With a Choice of Soup* $10

Grilled Sea Bream Caesar Salad "All Hail...You Know Who" Grilled Lemon Herb Sea Bream (Dorade) Fillet on our Classic Caesar Salad With a Choice of Soft Drink** $12

The Oyster "Love Roll" Lightly Breaded Plump Oysters with Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $9

Metro's Grilled Swordfish Caesar Wrap Grilled Basil Balsamic Atlantic Swordfish with Our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $10

The Catfish "PO-Boy" Panko Crusted Catfish Fillet with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a Bag of North Fork Potato Chips With a Choice of Soft Drink** $8

Metro's Famous FISH-N-CHIPS (Lunch Portion) Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar With a Choice of Soft Drink** $8

The Mexican Grilled Arctic Char "Torta" Grilled "Fajita" Spiced Arctic Char with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Toasted Roll With a choice of Soup* $11

Metro's Fish Tacos 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

Thai Snapper Pita Wrap Panko Crusted Snapper Fillet With Mixed Field Greens, Tomato, and Sriracha Aioli on a fresh Baked Pita With a Choice of Soup* $10

Pesto Grilled Pink Grouper Over Sautéed White Beans and Our House Saffron Rice With a Choice of Soft Drink** $10

Grilled Mahi Fajitas (2) Grilled Fajita Spiced Mahi Fillet on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $9

(For those Folks who love fish eaters but not fish) Metro's Chicken Tacos (2) Panko Crusted White Meat Chicken on Flour Tortillas (2) with shredded cabbage, Pico de Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions 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: WE GOT THE BACCALA! Hake Smoked Eel Smelts Uni from Maine Day Boat Sea Scallops Razor Clams Maine Steamers Jonah Crab Meat Nantucket Bay Scallops 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: Rock Shrimp Florida Pompano Golden Tilefish Jumbo and Colassal Stone Crab Claws (get crack'n) Red Grouper Blue Claw Crabs CLEANED AND FROZEN FOR YOUR CHRISTMAS CRAB SAUCE 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 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) High Bar Harbor (NJ) Pemaquid (Me) Puffer Petite (Mass) Blue Points (Conn) Wellfleet (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) Billington Sea (Mass) Beach Point (Mass) Fin De La Baes (NB Can)


Clams Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams


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

Roasted Chipotle Lime Shrimp Appetizers Serves 6 to 8 for appetizers Hello Sweet Heat... Now should you not like things spicy then this dish is not for you. That said, for the rest of us, this could not be an easier dish to make... the only thing that could make it easier is if I made it for you and playfully fed them to you while gently rubbing your brow and fetching you more Cold Cerveza. I would do this for you but you might want to ask the other 6 folks to leave... meow.

Ingredients 2 pounds of large shrimp cleaned and deveined with the tails left on: This service is free of Charge at all Metro locations, including our only one in Lebanon Salt 3 Chipotle Peppers in Adobo with 1 tablespoon of the sauce The juice of 2 large limes...3 if they are small ½ cup of honey ¼ cup of olive oil plus more for brushing the pan ½ cup of roughly chopped fresh Cilantro Lime wedges to serve

How it's done Preheat your oven to 500° degrees

Line a rimmed baking tray with foil and brush generously with olive oil and set aside

Next, in a blender or small food processor combine the Chipotle peppers, honey, ¼ cup of olive oil and lime juice and process until smooth.

Place the shrimp in a bowl and season with salt, pour in the chipotle marinade and toss well to combine.

Let marinate for 10 to 15 minutes on the counter.

Place the shrimp on the oiled baking pan and place in the oven and roast for 10 to 12 minutes or until the shrimp is just opaque when knife tested.

To serve, transfer the shrimp to a large serving platter and scatter over the cilantro.

Garnish with lime wedges and get ready to punch Buffalo Wings right in the mouth.

This is a fantastic appetizer anytime people are over and even when they are not but you just need a spicy hug of thankfulness.

"Lovster" or Lobster Stuffed Cremini Mushrooms Serves 8 for appetizers I cannot stress this enough, this is an appetizer you make for the ones you love or you can make it for someone you want to love or want to love get the point, after all it is Lobster.

Ingredients 12 to 15 Cremini (Baby Bella) Mushroom with the stems removed and wiped clean You can chop the stems up and toss them into a salad or even freeze them to put into soups. The cooked meat from 1-1½lb lobster...Metro will perform this task for you free of charge or you can use 8 ounces of Lobster Claw meat...we have this in the freezer ¼ cup olive oil 2 small shallots chopped fine 2 cloves of garlic minced very fine 1 teaspoon of finely grated lemon zest 3 tablespoons each of fresh chopped basil and flat leaf parsley 1/4 cup chopped fresh basil 2/3 cup of Panko bread crumbs ½ cup grated Parmesan cheese ¼ cup mayonnaise 2 tablespoons of unsalted butter melted.

How it's done Heat the olive oil in a large skillet over medium high heat.

When the oil is hot sauté the shallots for about 2 minutes then add the garlic and cook for another 1 to 2 minutes more or until the shallots are tender; remove the skillet from the heat and allow the stuffing to cool.

Next roughly chop the lobster meat and transfer it to a large bowl.

Add the lemon zest, basil, parsley, panko, parmesan and mayonnaise to the bowl with the lobster and fold together the ingredient until it is well incorporated; season to taste with salt and pepper and set in the refrigerator for 20 to 30 minutes.

Preheat the oven to 400° degree.

Take the stuffing out of the refrigerator and stuff the mushrooms and place on a lightly oiled baking sheet and drizzle the melted butter over the mushrooms.

Place the mushrooms in the oven and cook for 20 to 25 minutes or until the mushrooms are tender. FYI, you could make this recipe to also show yourself how much you love you... I believe they call that the GREATEST LOVE OF ALL.

Rock Shrimp Cakes with a Basil Caper Tartar Sauce Serves 6 to 8 for appetizers

Not if, but when you make these don't be alarmed if a couple of scenarios play out

1) Someone might get punched in the face to offset the intense flavor pleasure or

2) Someone might rip your clothes off to offset the intense flavor pleasure... Yeah, really.

Ingredients For the Shrimp Cakes 1 pound Rock Shrimp ½ of a Sweet Red bell pepper, finely minced 2 scallions chopped 1/3 cup finely minced Basil leaves 2 cloves garlic minced 1 teaspoon of finely grated Lemon Zest 1 egg, beaten 1 cup + ½ cup Panko bread crumbs 2 teaspoons salt Black pepper Olive oil for frying For the Basil Caper Tartar Sauce 1 cup Mayonnaise ½ cup of finely chopped Basil 2 tablespoons capers rinsed and drained The juice of 1 lemon Salt and pepper

How it's done To make the Shrimp cakes add the Scallions, Basil, Garlic, Lemon Zest and egg to a food processor and whiz for 1 minute.

Next add the Rock Shrimp and the salt to the mixture and process until chopped well, with some texture.

Turn the mixture out into a bowl and season with black pepper and fold in the chopped Red Pepper and the ½ cup of panko; cover and refrigerate for 15 minutes.

Next make the Basil Caper Tartar Sauce by combining all of the ingredients in a small bowl and season to taste with salt and pepper and set aside.

Now heat a ½ inch of Olive Oil in a heavy, wide frying skillet over medium-high heat until it gets hot.

Meanwhile take the Shrimp cake mixture out of the fridge and mold out 16 small cakes.

Place the remaining cup of Panko in a shallow bowl and, gently, "crumb" the cakes in the bread crumbs.

Fry the Cakes for 3 minutes per side or until they are golden brown and shrimp is cooked on the inside; drain on a paper towel.

Serve with the tartar sauce and cut lemons. By the way, both scenarios can really chalk up to a "win win" situation as long as you have the right attitude and by that I mean, a little drunk.

Mussel Bruschetta Serves 8 for appetizers The Wheel, Electricity, the Micro Chip and a Mussel Bruschetta are but just a few modern-day inventions that have made our life more delectable.

Ingredients 3 pounds of PEI mussels rinsed well 2/3 cup of olive oil plus more for brushing the bread slices 3 slices of smoked Bacon chopped into ¼ inch pieces 4 cloves of garlic minced 4 large shallots, halved and thinly sliced ½ teaspoon crushed red pepper flakes Salt and Pepper 1½ cup dry white wine 3 Plum (Roma) Tomatoes Chopped ½ cup of fresh chopped flat leaf parsley 1 loaf of Italian or French Bread sliced thin

How it's done Heat the 2/3 cup of olive oil in a large high rimmed skillet over medium high heat. Once it shimmers, add the chopped bacon and sauté, stirring often, until it begins to crisp and the fat starts to render, about 2 to 3 minutes.

Stir in the garlic and shallots and cook until they become translucent, about 3 minutes.

Stir in the red pepper flakes, season with a little salt and pepper and then add the mussels and the white wine. Cover the skillet and increase the heat to high.

Cook until the mussels open, about 4 to 5 minutes.

Use a slotted spoon to transfer the mussels to a large bowl, discarding any that do not open.

Continue to simmer the liquid until it is reduced by half, about 10 minutes.

Turn off the heat and stir in the chopped tomatoes and parsley. Next remove the mussels from the shells and toss them in skillet with the tomatoes; season to taste with salt and pepper and set aside.

Meanwhile preheat the oven to 400°, brush the bread slices with olive oil and toast in the oven.

To serve, spoon the mussel mixture onto the toast and drizzle with a little olive oil.

Just one note, if you ever wondered how the Wright Brothers felt on that fateful day at Kitty Hawk, then make this and feel your culinary inventor soar.

Spicy Baked Cherrystone Clams with a Parmesan Crust Serves 6 to 8 for Appetizers or me when I just tested this recipe...there was no one around...Hey Judge Judy don't judge me until you walked a mile in my Spanx. I guess drinking alone is off limits as well...don't choke on your Hallo!

Ingredients 4 tablespoons olive oil 4 shallots, peeled, finely chopped 1 good pinch of crushed red pepper flakes 1 dozen Cherrystone Clams (these are the larger ones) shucked and the meat coarsely chopped (Reserve 12 shells...give the other 12 away as holiday ashtrays...I hear smoking is making a comeback 4 Roma (Plum) Tomatoes seeded and chopped 12 Basil leaves chiffonade (stacked and cut into thin Ribbons crossways) 6 or more tablespoons of Panko Bread crumbs 6 tablespoons of grated parmesan cheese

How it's done Preheat the oven to 425° degrees.

Heat 3 tablespoons of the olive oil in a medium skillet and sauté the shallots over a medium-high heat for about 2 minutes.

Add the chopped clams, crushed red pepper flakes and tomato and cook for 3 to 4 minutes.

Season the mixture to taste with salt and pepper and remove skillet form heat.

Stir in the basil, adjust seasoning, and set aside

Meanwhile place the Cherrystone shells onto a baking tray and spoon the clam mixture into the shells.

Sprinkle over the panko and parmesan.

Lastly drizzle the clams with the remaining tablespoon of olive oil and bake for 10 to 12 minutes or until lightly browned.

Serve with lemon wedges and hopefully you'll have better luck than me finding dinner mates who don't hold you in contempt for just being yourself... I mean really, you've never had a sherry to calm your nerves... 9:00 in the morning... there's that look again.

Dear Patrons, Please Click Here to Visit our Website for Over 1,100 Original Recipes

Mark J. Drabich President Metropolitan Seafood & Gourmet P (908) 840-4332 F (908) 506-0293 Email: 1320 Rt. 22 Lebanon NJ 08833