Good morning to all of our beloved friends and clients and thank you for the extremely positive support on last week's email regarding the facts about the sourcing of "honest" seafood.
Which brings me to today's topic of sustainability and how we can as "little chefs" do our part in not only improving our own health, but the well-being of the world's oceans. Now I'm not suggesting you change your diet to exclusively kelp and plankton smoothies, which by the way gives you a technical term called "Whale Breath", look it up and you'll find other industry phrases such as "Shark Rump" and "Cod Lips." "Shark Rump" is the scientific phrase for when a middle-aged man is wearing inappropriately tight skinny jeans, which of course, is dangerous to look directly at, hence the reference to the deadly predator, the shark.
Seriously though by just making a few substitutions now and again in our piscivorous diets we can make a measurable difference in the worlds fish stock. For example, although we all love the almighty Cod, it's flavorful cousin Hake is just begging to be the star of your dinner performance tonight. And while Flounder is the overwhelming choice of those fish eating folks who dig the mild flavors of the briny deep, a Skate fillet can offer these flavor profiles along with the unctuous texture of Scallops. Not to mention, it's underutilized status makes it a culinary bargain. And should you want to help clean the waters of the world you need only to enjoy the lovely crustaceans that are grow wild and responsibly farmed.
Why just a single Oyster can filter 50 gallons of water a day. And let's not forget that Mussels are still the undisputed champion of delectable economy. Heck, for about $14.00 you and your dinner mates can eat like Royalty and still be a respectable citizens who practice a sustainable lifestyle. Of course not like that one friend we all have who only eats organic grass clippings and chickens feet, that dude is just crazy and we all know it.
But seriously, feel free to allow your humble fishmonger the privilege of guiding you to unexpected seafood delights that, although may be new to you, have been around since mankind began to cast their nets. It is this spirit of sustainable eating, I offer to you today's recipes featuring Steamed Mussels with Prosecco and Pancetta & Roasted Spicy Hake with Potatoes.
Thank you as always for your time and the honor of serving you.
SUPERBOWL ALERT! Holy Hot Crab Dip...The Game is Less Than a Week Away Metro will once again be your connection for the most tasteful party selections Here are just some the Items we will be featuring Super Bowl Sunday Only
METRO'S FAMOUS Chipotle Chicken Wings THAT'S RIGHT, CHICKEN WINGS AND WE ONLY MAKE THEM SUPER BOWL SUNDAY AND THEY KICK BASS! order in advance!
Hummus Platters and Middle Eastern Platters Spicy Catfish Sticks with Remoulade Sauce Shrimp Cocktail Platters Buffalo Shrimp Coconut Shrimp Tequila Shrimp Rock "Pop Corn" Shrimp Sushi Platters California Rolls (Real King Crab), Spicy Tuna, Salmon Avocado, Yellow Tail, Unagi (BBQ Eel) Smoked Fish Crab Claw Platters Blue Claw, Jonah Crab, King Crab and Snow Crab Fish Balls Crab Balls...no need to comment... grow up Stuffed Mushroom Caps with Either Crab or Sausage
Create your own Raw bar with Clams and Oysters on the half shell Fried Calamari, Scallops wrapped in Bacon, Stuffed Clams Metro, Clams Casino, Oysters Rockefeller, Tomato and Avocado Salsa with fresh fried Corn Tortillas and The best damn Cole Slaw and Potato Salad in the State Artisanal Local Cheeses and much More! (908) 840-4332
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
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TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332
Metro's Bistro Tuna Burger Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil Aioli on a Toasted Roll With a Choice of Soup* $10
Metro's Baja Mahi Wrap Grilled Lime Garlic Mahi with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread With a choice of Soup* $9
A Classic Catfish PO-BOY Panko Crusted Spiced Catfish Fillet with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll With a Bag of North Fork Potato Chips With a Choice Soup* $8
Metro's Crab Cake Picnic Roll A Golden Lump Crab Cake 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** $8
Grilled Tuscan Seasoned Sea Bream (Dorade) over our Classic Caesar Salad Of Course We Make Our Own Dressing and Croutons...This is Metro With a Choice of Soft Drink** $12
A Mediterranean Snapper "Health Wrap" Grilled Lemon Garlic Wild Red Snapper with Mixed Field Greens, Roasted Veggies and a Basil Aioli Wrapped in Lebanese Flat Bread With a Choice of Soup* $10
Grilled Day Boat Scallop Tequila Lime Guacamole Tortillas (2) Ay Caramba! Grilled Day Boat Scallops with Romaine Lettuce, Guacamole and a Tequila Lime Aioli on Grilled Tortillas (2) With a Choice Soup* $10
Metro's Famous Fish Tacos (2) Panko Crusted Fillet served on a Flour Tortilla (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** $8
Metro's Shark "Steak Sandwich" Blackened Grilled Shark Steaks with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $9
Grilled Pesto Arctic Char over a Mixed Field Green Salad---SUPER HEALTHY! With Choice of Soup* $10
Thai Spiced Tilapia Pita Wrap Sweet Chili Lime Panko Tilapia Fillet with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Fresh Baked Pita With a Choice of Soup* $9
Grilled Miso Glazed Organic Salmon Roll---(Where's my Kimono?) Grilled Miso Glazed Organic Scottish Salmon with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10
Grilled Fajita Seasoned Grouper over Sautéed Black Beans and Saffron Rice With the Choice of Soup* $10
(For those who don't love Fish But LOVE the People that do) Grilled Thai Chicken Pita Wrap Grilled Sweet Ginger Chili Chicken With Roasted Veggies and Sriracha Aioli On 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 Pollack (Blue Cod) Skate Razor Clams Jonah Crab meat Mako Shark Fluke Golden Tilefish Day Boat Sea Scallops Peconic Bay Scallops Maine Steamers Nova Scotia Halibut Monkfish Grey Sole Cod 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) 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 Red Grouper Jumbo Stone Crab Claws Pompano 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: Wild Steelhead-Washington State 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) Fanny Bays (Wa) Stretch Island (Wa) Totten Inlet (Wa) Kumamotos (Ca)
East Coast: Beau Soleil (NB Can) Fishers Island (NY) Pemaquid (Me) Wellfleets (Mass) Blue Points (Conn) Mookie Blues (Me) Fin De La Bais (NB Can) Row 34 (Mass) High Bar Harbor (NJ) Old Barney Salts (NJ) Sugar Shack (NJ) Wildling Bastard (NJ) Moon Shoal (Mass) Chatham (Mass) Billington (Mass) Peters Point (Mass) Puffer Points (Mass) Glidden Point (Me)
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... Steamed Mussels with Prosecco and Pancetta Serves 4 for dinner 8 for appetizers or me alone with the rest of the Prosecco What can I say about Mussels that has not already been said by the great romance poet Samuel Taylor Coleridge in his poem "Love"
"She ate the Mussels with crusty bread, With downcast eyes, and modest grace; And she forgave me that I gazed at the olive oil Too fondly that covered her face!"
Wow, that's powerful stuff. Am I the only one who's hungry?
Ingredients 4 pounds of Prince Edward Island or Maine Mussels I prefer larger Mussels for this dish 4 ounces of Pancetta diced 2 large shallots diced ¼ cup of olive oil 1 sprig fresh rosemary 1 cup Prosecco or other sparkling wine Black pepper to taste 1 loaf of crusty bread torn apart and divided among the guests; although you could just slice it but you won't get that dramatic romantic affect.
How it's done Give the mussels a good rinse under cold water for about 5 minutes until clean.
In a pot, big enough to hold the mussels heat the olive oil over a medium high heat.
When the oil is hot, add the pancetta, shallots, and rosemary sprig and cook just until the shallots are slightly softened and the pancetta begins to sizzle, about 5 minutes.
Add the mussels to the pot along with the prosecco and a generous amount of black pepper. Cover the pot and turn the heat to high and let the mussels steam for about 6 to 8 minutes or until the mussels have opened all the way (shake the pot a little during the cooking process). To serve, turn the mussels out to a large pasta bowl and get ready for the culinary love sonnets to start flowing from your, soon to be sated, loved ones.
Roasted Spicy Hake with Potatoes Serves 4 Time to turn the flavor dial up to, "What the Hake" that's Delicious. And this easy weekday, one pan dish is just the "setting" for dinner tonight.
Ingredients 4 fillets of Hake, 6 to 8 ounces each; you could also use Cod, Pollack or Cusk with great success 1½ pounds of fingerling potatoes ½ cup plus 2 tablespoons olive oil 4 cloves of garlic, minced Salt and Pepper ½ teaspoon cayenne pepper ½ cup of fresh chopped flat leaf parsley, plus more to garnish The juice of 2 lemons
How it's done Preheat your oven to 500° degrees with a baking pan inside
Place the potatoes in a shallow bowl and drizzle over the 2 tablespoons of olive oil and season with a little salt and pepper.
Open the oven and place the potatoes on the hot baking pan and reduce the oven temperature to 425°; set a timer for 15 minutes and let's prepare the fish.
In a small bowl combine the olive oil, garlic, cayenne pepper, ½ cup of parsley, lemon juice and a good dash of salt and pepper.
Next season the Hake fillets with salt and pepper.
When your timer goes off remove the baking pan from the oven and move the potatoes around to make room for the Hake fillets.
Place the Hake fillets onto the baking pan and drizzle the lemon oil mixture over the fish and potatoes; place the pan back in the oven and roast for another 15 minutes or until the fish is just opaque and the potatoes are fork tender.
Remembering it's a weekday, place a trivet on the table and bring your pan of "For Goodness Hake" to your hungry fans. Garnish with some more parsley and let your loved ones serve each other knowing damn well you will not be cleaning the kitchen tonight.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833