New Year's Eve Party at Your House

Good morning to all of our beloved friends and clients.

I would be remiss if I did not take this time to thank you all for allowing us to have such a wonderful year. I cannot begin to express my gratefulness for your overwhelming generosity of friendship and patronage.

We have been so blessed to be celebrating 29 years in business this year and that is all because of you. We are so very fortunate to have a clientele who let's this half Lebanese Fishmonger have the license to scour the oceans for the finest seafood in the world, not to mention, lets me play with fish (that sounded creepy but you know what I mean).

We of course are still taking orders for New Year's Eve and encourage you all to please call the store so we may help you plan the perfect party to bid 2017 farewell.

From all of us at Metro we would like to wish you all an Abundance of Health, Happiness and Prosperity in the New Year.

\Warmest Regards, Mark


Holiday Update



COMPLIMENTARY INAPPROPRIATE KISSES AND GROPING HUGS AFTER MIDNIGHT All kidding aside, we would be honored to be a part of your New Year's Eve Celebration, so please don't hesitate to call us for Piscivorous Menu Ideas

From the entire Staff at Metropolitan Seafood & Gourmet, we wish you a Joyous New Year with an Abundance of Great Health and Prosperity

Please call the store and allow a Metro Specialist to assist you or answer any questions (908) 840-4332

Our Holiday Hours for New Year's Week is as follows Tues 12/26 9-7 pm Wed 12/27 9-7 pm Thur 12/28 9-7 pm Fri 12/29 9-7 pm Sat 12/30 9-7 pm Sun 12/31 9-5 pm Mon New Years Day CLOSED Tues 1/2 (Return to Regular Hours)



PLEASE CALL THE MAIN STORE SHOULD YOU LIKE TO PLACE AN 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...


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 Grilled Sea Bream Caesar Wrap Grilled Basil Balsamic Sea Bream (Dorade) with Our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $10

Metro's "Holy Guacamole" Organic Salmon Burger Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll With a Choice of Soup* $10

Grilled California Grouper "Health Wrap" Grilled Red Grouper with Seared Veggies, Mixed Field Greens and Avocado with a Lime Aioli on Lebanese Flat Bread With a Choice of Soup* $11

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

Grilled Ginger Lime Sea Bass on a Mixed Field Green Salad with a Miso Salad Dressing (on the side) With a choice of Soup* $11

Grilled Basil Crusted Arctic Char On Our Classic Caesar Salad "All Hail...You Know Who" With a Choice of Soft Drink** $14

A Kick@$$ Catfish Pita Wrap Spicy Breaded Catfish Fillet with Lettuce, Tomato & Pickled Peppers with a Jalapeño Aioli on a Locally Made Pita With a Bag of North Fork Potato Chips With a Choice of Soft Drink** $8

A South West Mahi Roll Grilled Spiced Mahi Fillet with Seared Sweet Peppers and Onions with a Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $9

Metro's Famous Rock Shrimp Tacos (2) Panko Crusted Fresh Florida Rock Shrimp 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 Soft Drink** $9

Metro's Classic Lobster Roll and Fries "Life is Sweet" Traditional lobster salad made with fresh steamed native Lobster served on a Fresh Baked Soft Roll with Mixed Field greens With the Choice of Soft Drink** $20

Grilled Ginger Lime Red Snapper On Roasted Vegetables Over a Mixed Field Green Salad With your choice of a Homemade dressing Sweet Ginger Chili, Dijon Balsamic, Ranch, or Blue Cheese With a choice of Soft Drink** $12

Metro's Thai Soft Shell Crab Roll A Lightly Breaded Soft Shell Crab with Mixed Field Greens, Tomato and Sriracha Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10

Pesto Grilled Branzino Over Roasted Vegetables Over Our House Saffron Rice With a Choice of Soft Drink** $10

(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: Perrywinkles (Snails) Halibut Haddock Hake Uni Day Boat Sea Scallops Jonah Crab Cocktail Claws Jonah Crab Meat (Super Sweet) Smoked Eel Razor Clams Maine Steamers Nantucket Bay Scallops Fluke 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 Hamachi (Yellow Tail) Dover Sole (Spain) Sardines (Greece) Japanese Madia (Sea Bream) Carabineros (Spanish Red Shrimp) 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: Fresh Florida Rock Shrimp Fresh Never Frozen Jumbo Shrimp Florida Pompano Golden Tilefish Red Grouper Blue Claw Crabs CLEANED AND FROZEN FOR YOUR CRAB SAUCE American Red Snapper Fresh Jumbo 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: Beach Point (Mass) Beau Soleil (NB Can) Blue Pt (Conn) First Encounter (Mass) Fisher Island (NY) Glidden Pt (Me) Island Creek (Mass) Mookie Blues (Mass) Pemaquid (Me) Peters Pt (Mass) Puffer Petite (Mass) Rose Cove (NJ) Swan Points (NJ) Sweet Necks (MV) Warren Cove (Mass) Wellfleet (Mass) Wildling Bastard (NJ)


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...

Oven Roasted Lobster Tails (The easiest recipe) This recipe is for 1 pound of lobster tails so that can be 2-8 ounce lobster tails or 4-4 ounce tails.

All lobster tails come frozen so the first thing we have to do is thaw them.

Thaw tails in the plastic wrap that they came in for 45 minutes in cool water.

Cut the top shell of tails with kitchen shears to last knuckle.

Crack open the tail and piggyback the meat on top of the shell.

Glaze the tails (recipe below) in layers as if you were brushing it with a wax coating.

Sprinkle with paprika and herbs.

Pour ½ cup of white wine in the bottom of the baking dish.

While preheating your oven to 425 degrees leave the tails on the counter to come to room temp.

Bake tails for 20 to 25 minutes depending on size. Cut into one of the tails.

When you no longer see a translucent color the dish is complete.


Melt the butter on low heat and try to keep it slightly thicker before adding the rest of the ingredients. Remember you're not cooking the glaze, just incorporating the ingredients for one pound of lobster tails 1 stick of butter 1 Tablespoon of olive oil The juice of one lemon

This is the foundation of your glaze Feel free to add your own twist Maybe some garlic, Dijon mustard, honey or something spicy. go nuts! They're your tails. Enjoy

Shrimp Stuffed Lobster Serves 2 I know what you're thinking "Shrimp Stuffed Lobster?... Can you actually get Naked twice?... With this dish all carnal food desires have been brought to the table, and yes, have been satisfied.

Meow pussycat, this is about to get lovely up in here.

Ingredients ¼ cup olive oil ½ pound of Rock Shrimp coarsely chopped, you can also use medium or small shrimp peeled deveined and also chopped coarsely 2 large shallots chopped 2 cloves of garlic minced fine ¼ cup of fresh chopped Basil ½ cup of fresh chopped Flat leaf Parsley ¾ cup of Panko Bread Crumbs ½ cup grated Romano Cheese 4 tablespoons of mayonnaise 1-1¼ to 1½ Lobsters steamed for 12 minutes chilled and split completely in half with the claws cracked with the back of a chef knife. This is a task Metro will perform for you free of charge, just call or ask when you get in the store.

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

Place the Lobster, cut side up, on a baking pan and season with a little salt and pepper.

Heat the olive oil in a medium skillet over medium high heat. Once the oil is hot add the shrimp and sauté for 2 minutes or until the shrimp is just starting to turn pink.

Next, add the shallots and garlic and cook until tender, about another 2 to 3 minutes.

Add the parsley and basil to the skillet and remove from the heat.

When the pan has cooled slightly, add the panko, Romano cheese and mayonnaise to the skillet, mix well with a spatula and season with salt and pepper to taste.

Now comes the fun part, stuff the chest cavity with the stuffing and also mound the stuffing on the cut part of the tail, pressing firmly.

This part can be done up to 1 day in advance, but you must remember to bring it to room temperature before completing the dish.

Place the Lobster in the oven and roast for 12 minutes or until the stuffing browns nicely.

To serve, transfer the Lobster to an intimate platter for two making sure you are aware dessert might not be served until the next morning... just saying.

Lobster Mashed Potatoes Serves 2 very grateful people Besides curing all forms of depression this dish also aids with male pattern baldness. Please don't get me wrong fellow travelers, it's not that it grows hair, you're just so damn euphoric after eating this plate of love you just can't muster up the contravening energy to care.

Ingredients 1 each 1¼ lb. lobster 1/3 cup (or more) whole milk 2 teaspoons chopped fresh tarragon 1 pound russet potatoes, peeled, cut into 2-inch pieces 2 tablespoons (1/4 stick) unsalted butter

How it's done In a pot that will fit the lobster bring salted water to a boil and cook for 10 min. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan).

Remove lobster meat and return the shells back to the water. Cut meat into 1 1/2-inch pieces.

Bring 1/3 cup milk to simmer in medium saucepan. Add lobster meat and tarragon; cover and set aside.

Return reserved water and shells in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes.

Drain potatoes remove lobster shells; return to pan and mash.

Add butter and lobster mixture to mashed potatoes and stir until butter melts. Season potatoes to taste with salt and pepper. (Can be made 3 hours ahead. Cover and refrigerate.

Before serving, you can warm potatoes over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and warm in microwave until heated through, about 2 minutes.)

Although shirts are optional for this dish, head and wrist bands are strongly recommended. 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.

The Easiest Stuffed Flounder with Crab You Will Ever Make Serves 4 Lucy and Ethel, Bonnie and Clyde, Sonny and Cher, Batman and Robin... These all pale in comparison to the winning Combo of Fresh Flounder and Crab Meat. Now let's bring those two together and get in the dynamite duo of flavors.

Ingredients 4 Flounder or Sole Fillet 6 to 8 ounces each 3 ounces of Cream Cheese softened at room temperature 2 tablespoons of Mayonnaise 2 tablespoons of minced scallions 2 tablespoons of fresh chopped flat leaf parsley plus more for garnish 2 teaspoons of fresh chopped dill 2 cloves of garlic minced fine 1½ teaspoons of finely grated lemon zest ½ pound of lump crabmeat or any crab that makes you do your Crabby Dance Salt and Pepper ½ cup of Panko Bread Crumbs 2 tablespoons of unsalted butter melted Olive oil for brushing the baking pan Lemon wedges for serving

How it's done Preheat your oven to 375° degrees

In a small bowl combine the cream cheese, mayonnaise, scallions, parsley, dill, garlic, lemon zest, crabmeat and panko; season to taste with salt and pepper and set aside.

Season the flounder fillets with salt and pepper.

Lay the flounder fillets, skin side up, on your cutting board and place a mound of stuffing on each.

Starting with the thicker end, roll the fillets, finishing at the thin side.

Place the rolls on an oiled baking pan.

Brush the fillets with melted butter and place in the oven to bake for 20 to 25 minutes or until the fish is just opaque when fork tested.

To serve, gently divide the stuffed fillets onto four plates and garnish with the chopped parsley.

Serve with lemon wedges and challenge to name at least four more duos to gain their privileges at a second glass of wine; Peanut Butter and Jelly does not count.

Petite Rock Crab Cakes with a Lemon Garlic Aioli Serves 4 to 6 for appetizers or Me on Movie Night: makes about 24

Don't fret little Chef, most of this dish can be made a day in advance and just fried off a few minutes before serving. Or if you have no self-control like me you can eat them hot out of the pan and wonder why you always burning the roof of your mouth... I gotta slow down.

Ingredients For the Lemon Garlic Aioli ¼ cup mayonnaise: if you use fat free Mayo I'm going to come over the house and break a jar of Hellman's over your head 1 small clove of garlic minced very fine ½ teaspoon of finely grated lemon zest The juice of ½ a lemon Salt and pepper to taste

For the Petite Rock Crab Cakes 1 egg beaten ¾ cup of Panko Bread Crumbs 3 tablespoons minced Shallots ¼ cup mayonnaise 1 teaspoon lemon juice ½ teaspoon Worcestershire sauce ¼ teaspoon of your favorite Crab Seasoning...I dig the Old Bay...Yes we carry it, know you're being silly ½ pound of Rock Crab Meat, Also known as Jonah Crab meat, shredded fine 2 to 3 tablespoons Grape seed or vegetable oil...I love olive oil but it's too strong for the delicate crab flavors in this dish Lemon wedges for garnish

How it's done For the Lemon Garlic Aioli In a small bowl whisk together the mayonnaise, garlic, lemon juice and zest, and season to taste with salt and pepper; cover and refrigerate for at least an hour in advance-can be made 1 day in advance.

For the Petite Rock Crab Cakes Combine the beaten egg, panko, shallots, mayonnaise, lemon juice, Worcestershire, and Old Bay Seasoning, and blend well. Add the shredded Rock Crab meat to the bowl and mix well to combine.

Next, form the mixture into about 24 tiny cakes and place on a wax paper-lined baking sheet.

Cover and refrigerate for at least 1 hour (The cakes can be made up to 24 hours in advance).

Heat 2 tablespoons of the oil in a large non-stick skillet.

Cook cakes over medium heat until golden brown and crisp on both sides and hot inside, 4 to 5 minutes total; drain on paper towels.

Repeat with remaining oil and cakes.

To serve, plate you love cakes on a platter and serve the Aioli and lemon wedges... this is usually the time I let my guests know that I was going to make crab cakes but sorrowfully burned them and had to toss them... down my gaping mouth... High Five to Myself!

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