Trapped in the Frozen Briny Waters

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.

FOODIE ALERT! SAVE THE DATE

Friday, February the 9th 2018 ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at 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!

TODAY'S GREAT TAKE-OUT SPECIALS 908-840-4332

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* $10

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* $9

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** $9

Grilled Lime Garlic Sea Bream Over Sautéed Red Beans Over Our House Saffron Rice With a Choice of Soft Drink** $10

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* $10

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* $8

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* $20

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* $10

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** $10

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* $10

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** $9

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* $9

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* $10

(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* $9

**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 Flounder 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 Fluke Nova Scotia Halibut Monkfish Grey Sole 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 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) Catfish 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 Oysters

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)

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...

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 #@$*!#$.

Ingredients 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.

Ingredients 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 President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: mark@metroseafood.com 1320 Rt. 22 Lebanon NJ 08833

Metropolitan Seafood & Gourmet 2020   

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