Trapped in the Frozen Briny Waters

January 11, 2018

Good morning to all of our beloved friends clients and nothing brings this half Lebanese Fishmonger greater appreciation for the men and women who fish the seven seas like the cold snap we just experienced.

Seriously, I have not seen such a lean Fulton Fish Market since I weighed... wait, I was never lean but you get the point. 

Normally, you would see forklifts with palates of fresh fish zipping through the market, with reckless abandonment. But this week was quite a different story, as boats up and down the eastern seaboard where literally trapped in the frozen briny waters.  Heck, even southern fishermen just went through major storms and the fact that we were able to get any American Red Snapper at all was a miracle. That said, I think they let me buy those gorgeous fish due to my impromptu Belly Dancing performance or it just could have been the Shiatsu massage I skillfully executed on Tony "Snapper".  

I can still hear his soft whispers of uncomfortable ecstasy when I dug my thumbs into his lower back... you can't "unhear" that stuff.  I swear to you my phone this past week was nothing but a  borage of videos from Fishermen whose vessels where frozen at dock.  And oddly enough, these modern day hunters were still trying to figure a way to get back on the water, in subzero temperatures mind you.  Between you and me, these folks are just plain mad crazy, and for that, I love them with all of my heart.  So please, should you find yourself whining that your car has to warm up an extra 15 minutes or that your sidewalk still has a little ice on it or you might have to walk a block or two when in the city, please feel free to go to the nearest Drug store (and I say this with no judgment) and pick yourself up a fun pacifier and maybe a well-fitting pair of diapers and thank your sweet Sea Bass you are not a commercial fishermen.  

Now should you happen to have the good fortune to run into one of these briny heroes may I suggest one of two greetings.  Either, take your hands and clasp their leathery cheeks while planting on them the most inappropriate kiss or just playfully give them the old "Hop up Monkey Hug" wrapping your arms and legs securely around them but please hold on for just a minute longer than feels comfortable.  So may I sincerely say to all the Men and Women who make their living on the waters of the world... THANK YOU, THANK YOU, THANK YOU!  And thank you all for allowing us to be your friends and Fishmongers.  

I truly hope you enjoy today's soul warming recipes featuring  Seared Scallops over a Spinach Mushroom Saute & Herbed Steamed Clams with Oven Roasted Fingerling Potatoes.  


Friday, February the 9th 2018
Riverside Wines and Liquors

This Dinner Will Be Themed Around Valentines Day and Other Culinary Delights that make you Amorous


Tickets Will Go On Sale TODAY, Thursday 1/11/18 at 9:00 AM


CLICK HERE to see menu and purchase tickets
The   Above link will not be live until next week... still massaging the menu... mmm 
(this means you don't have to wait for the email to come out to see the menu and purchase tickets)


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 Lemon Dill Organic Salmon Burger
Grilled Lemon Dill Organic Salmon Burger with Shredded Lettuce, Sliced Cucumber, Tomato and Dill Sauce on a Toasted Roll
With a Choice of Soup*

Fried Scallop "Love Roll" 
Panko Crusted Sea Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll
With a Choice of Soup* 

Grilled Arctic Char Fajitas (2)
Grilled Arctic Char Fillets on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce
With a Choice of Soft Drink**

Grilled Lime Garlic Sea Bream Over Sautéed Red Beans Over Our House Saffron Rice
With a Choice of Soft Drink**

Metro's "Holy Guacamole" Grouper "Health Wrap"
Grilled Lime Garlic Red Grouper with Shredded Lettuce, Guacamole and Baja Sauce on Lebanese Flat Bread
With a Choice of Soup*

Metro's Mexican "Torta" Catfish Sandwich
Corn Meal Crusted Catfish Fillets with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Toasted Ciabatta Roll
With a choice of Soup*

Metro's Classic Lobster Roll "Life is Sweet"
Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens
With a Choice of Soup*

Grilled Mahi "Steak" Sandwich
Blackened Grilled Mahi Fillet with Pan Sautéed Peppers, Onions and Mushrooms with a Cayenne Aioli on a Toasted Ciabatta Roll  
With a Choice of Soup*

Grilled Pesto Branzino 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** 

Grilled Miso Glazed Ahi Tuna Wrap
Grilled Miso Glazed Sushi Grade Tuna with Tomato and Asian Slaw on Lebanese Flat Bread
With a Choice of Soup*

Metro's Rock Shrimp "Picnic Roll"  
Panko Crusted Fresh Florida Rock Shrimp With Tomato, Cole Slaw and Spicy Mayo on a Toasted Soft Roll  
With a Bag of North Fork Potato Chips 
With a choice of Soft Drink**  

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

Grilled Mediterranean Halibut Pita Wrap
Grilled Nova Scotia Halibut with Roasted Vegetables and a Basil Aioli on Locally Bake Pita   
With a Choice of Soup*  

(For those Folks who love fish eaters but not fish)
Chicken "Club" Pita Wrap 
Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo on Fresh Baked Pita 
With a Choice of Soup*

**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:
Jonah Crab Clawas
Jonah Crab Meat
Uni (Maine)
Razor Clams 
Black Sea Bass (Long Island)
Pollack (Blue Cod)
Day Boat Sea Scallops 
Nantucket Bay Scallops 
Maine Steamers  
Nova Scotia Halibut
Grey Sole
Nova Scotia (Hard Shell) Lobsters
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:                  
Sardines (Greece) 
Dover Sole (Spain)
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
Fresh Florida Stone Crab Claws
Red Grouper
Blue Claw Crabs (In the Freezer, Ready For 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: 
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:
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

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

East Coast:
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Blue Points (Conn)
Island Creek (Mass)
Warren Cove (Mass)
Mookie Blues (Me)
Fin De La Bais (NB Can)
Puffer Petite (Mass)
Row 34 (Mass)
Lucky Limes (PEI)
First Encounter (Mass)
High Bar Harbor (NJ)
Old Barney Salts (NJ)
Swan Point (NJ)
Peters Point (Mass)


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



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

Seared Scallops over a Spinach Mushroom Sauté Serves 4

Is it not time for you little chef to join the culinary Army that knows how to pan sear scallops?  Of course it is, now let's tie up that apron, sharpen your favorite knife and attack the battle we call dinner.  I can't help but be embarrassed at the joy this delectable conflict brings me... take no prisoners... feed all those #@$*!#$.

For the Scallops

1½ to 2 pounds of Sea Scallops of course you want to use "Dry" unprocessed Scallops...funny, that's the only kind you get at Metro
4 tablespoons of olive oil divided
2 tablespoons of unsalted butter
2 medium shallots, finely chopped
½ pound of wild or cremini mushrooms sliced ¼ inch thick
¼ cup heavy cream
1 teaspoon of fresh chopped thyme leaves
Salt and Pepper
2 cups lightly packed baby spinach leaves
The juice of 2 lemons
2 tablespoons of dry white wine

How it's done
Heat 2 tablespoons of the olive oil in large nonstick skillet over medium-high heat. 

Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. 

Stir in the cream, thyme, 1 teaspoon of salt, and 1/8 teaspoon of pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes. 

Remove the skillet from the heat and stir in the spinach until wilted; cover the skillet with foil and set aside to keep warm.

Meanwhile season the Scallops with salt and pepper on both sides.

Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium high heat in a large nonstick skillet.

When hot, sear half the scallops in the pan (do not overcrowd) and cook, not moving the scallops, until browned, turning once about 2-3 minutes on a side; transfer the scallops to a warm platter and repeat with the remaining olive oil and butter, until you have finished the scallops.

Add lemon juice and white wine to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds and remove from heat.

To serve, transfer the spinach to large serving platter.  

Top the spinach with the seared scallops along with any platter juices.  

Finally drizzle the lemon pan juices over the scallops and get ready to breathe in the heady fragrance of culinary victory as you establish yourself as the house, Little Chef Solider.  


Herbed Steamed Clams with Oven Roasted Fingerling Potatoes Serves 4 as a main course or 8 as an excuse to polish off a bottle of wine    

Whether it is Simon and Garfunkel or Scooby and Shaggy, the great duos of all time have one thing in common. Although they could have survived on their own, it was only when they came together that the deliciousness really shined... Clams and Potatoes are no exception.

For the Potatoes

1½ pounds fingerling potatoes, scrubbed
2 teaspoons kosher salt
¼ teaspoon fresh ground pepper
½ teaspoon finely chopped fresh thyme
2 tablespoons of your best olive oil

For the Clams
4 dozen Littleneck clams soaked in ice water for 30 minutes and scrubbed
3 tablespoons of olive oil
3 shallots chopped coarsely
4 cloves of garlic thinly sliced
4 sprigs of fresh thyme
Salt and Pepper
2 cups of dry white wine

How it's done
First let's get the potatoes started by preheating the oven to 400° degrees.
Heat a large ovenproof skillet in the oven for 15 minutes. 

Next combine the potatoes with olive oil,salt, pepper and thyme in a small bowl and toss to coat well.  

Open the oven and arrange the potatoes onto the skillet and roast in the oven for 25 to 30 minutes or until golden and tender when pierced with a fork.

Meanwhile let's get started on our "clam jam". In a large stockpot heat the olive over on medium high heat.   

Add shallots, garlic and thyme and sauté for 2 minutes, stirring frequently.  

Add Clams and wine and turn the heat to high.  

Stir the pot to distribute the clams in the pot and cover and cook for 7 to 8 minutes, shaking the pot once or twice to help the clams open (discard any clams that have not opened).

To serve, turn the clams out into a shallow pasta bowl, sprinkle over a little salt and pepper.  

Finally, arrange the potatoes onto a serving platter and get ready for a delicious partnership not seen since the 70's crime fighting duo of Starsky & Hutch. 

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

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

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