Spring is Only 19 Daffodil Days Away

March 1, 2018

Good morning to all of our beloved friends and clients and while Spring is only 19 Daffodil Days away, it is apparent that we will be experiencing a somewhat rainy and snowy Nor'easter tonight and tomorrow.

 

 

Now as your humble half-Lebanese fishmonger it is my civic duty to remind you all to take serious steps in preparing for the storm. First and foremost, fill the bathtub with water just in case your pump goes on the fritz. Could you fill the tub with Pinot? That really depends on your tub cleaning regiment. Of course, make sure you fill your gas cans for the generator in case the power goes out. Now if you don't have a generator, you can fill mason jars with fun aperitifs like vermouth, pastis or amontillado... I personally dig the rustic feel of the drink when the lights are out. Okay, now let's get the food situation in order... I know you're thinking you need sliced white bread, milk and eggs but that just makes you look like you're having a French Toast Soiree and I don't think that speaks to your inner little chef survivalist. 


Now picture this, the power is out and your making one of today's featured recipes like the Simple Shrimp and Chorizo Jambalaya on the grill side burner. Oh my, that power outage just starting sounding really delicious and quite frankly fun. Now of course you can make believe that this is the storm that will extinguish all life on earth in which case is your green light to go straight for oysters on the half shell and Caviar. Of course you can go Euro Chic End of the World and feast on some of our imports like the fresh Anchovies, Turbot or Sardines but that really depends on your ability to wear a fun scarf and well-tailored blue jeans. Now if you are fearful that this storm is just going to cause mass rioting in the streets where once friendly neighbors will be breaking in to cook and eat your pet parakeet "Mr. Sunshine" then your best bet is to go with the Jumbo King Crab Legs. They only require a pot of boiling water yet, are lethal as a weapon of protection. These are just my suggestions but for the Love of Cod, don't get caught in this storm without at least 2 dozen clams to make a sauce with. By the way, the other recipe I created today is simple and meant to share with your most comfortable friends. The Roasted Arctic Char over Fennel and Fingerling Potatoes is a bring the pan to the table group feast.

 


Thank you as Always for allowing us to be your Survival Headquarters.

 

FOODIE ALERT!
MEDITERRANEAN FLAVORS ABOUND!


ONLY 2 TICKETS LEFT for this Saturday March 3rd 2018
A COOKING DEMONSTRATION AND POP-UP Event AT METROPOLITAN SEAFOOD & GOURMET AND FAMED WRITER AND COOKBOOK
AUTHOR LEAH KOENIG


CLICK HERE to see menu and purchase tickets


THIS IS A  "COCKTAIL PARTY" FORMAT


WITH PUB TABLES AND GORGEOUS APPETIZERS YOU'LL WANT TO ADD TO YOUR CULINARY REPERTOIRE 
Cookbook Author Leah Koenig's writings and recipes have appeared in The New York Times, The Wall Street
Journal, Saveur, Epicurious, Food52, Departures, Tablet, and The Forward, among other publications. 
Both Leah Koenig and Mark Drabich of Metropolitan Seafood & Gourmet will be Demoing some gorgeous dishes
from Leah's cookbooks and of course you will be fed well with all of these Lovely Dishes 
This one is a BYOB event so feel free to bring your Favorite Libations
Sparkling Water and Bottled Water will be available of course 


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 


The Mediterranean Sea Bream "Health Wrap"  "Hold Me Mama!"
Balsamic Herb Grilled Sea Bream (Dorade) with Mixed Field Greens, Seared Veggies and Basil Aioli on
Lebanese Flat Bread 
With a Choice of Soup*
$10


Cajun Fish Cake "Burger"
A Golden Codfish Cake with Lettuce, Tomato and Pickled Onions with Cayenne Aioli on a Toasted Roll
With a Bag of North Fork Potato Chips
With a Choice of Soup*
$8


"Whole Belly" Clam Roll (CLAMTASTIC!)
Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and
Tartar Sauce on a Fresh Baked Soft Roll--With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*
$9 

 
Metro's "Bistro" Tuna Burger
 "Oui, s'il vous plait"
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


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


Metro's Snapper Emparedado (Sandwich) Ay Caramba!
Corn Meal Crusted Wild Bay Snapper with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted
Soft Roll
With a Choice of Soup*
$10


Metro's Fish Tacos (2) 
Panko Crusted Fillet on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**
$8


Metro's Mahi "Steak Sandwich"
Blackened Grilled Mahi Fillet with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*
$10


Grilled Lime Garlic Halibut Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soft Drink**
$10


Metro's South West Arctic Char Pita Wrap
Grilled Lime Garlic Arctic Char With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on
a Locally Baked Pita
With a Choice of Soup*
$10


The Classic Catfish "Po-Boy" 
Spicy Panko Crusted Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll   
With a choice of Soup*  
$8 


Grilled Tequila Lime Wild Shrimp Over Black Beans Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


Panko Crusted Fresh Florida Rock Shrimp Over Our Classic Caesar Salad
With a Choice of Soft Drink**
$12 


(For those Folks who love fish eaters but not fish)
Metro's Almost Famous Chicken Tacos (2) 
Lightly Breaded Fresh White Meat Chicken on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**
$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:
FIRST OF THE SEASON SHAD FILLET
SHAD ROE

Hake
Live Sea Scallops 
Razor Clams
Skate
Pollak (Blue Cod) 
Live Sea Urchin Uni 
Porgies (Scup)
Jonah Crab Claws Horrah!
Jonah Crab Meat
Black Sea Bass (Long Island)
Fluke 
Day Boat Sea Scallops 
Nantucket 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
Sardines (Greece)
Anchovies (Greece)
Turbot (Spain)
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:
FIRST OF THE SEASON SOFT SHELL CRABS 
American Red Snapper
Fresh Never Frozen Jumbo Shrimp
Rock Shrimp
Jumbo Stone Crab Claws #crackcrab
Blue Claw Crabs (In the Freezer, Ready For Sauce)
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:
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:
Stretch Island (Wa)
Kumamotos (Ca)
Sunset Beach (Wa)
Totten Inlet (Wa)


East Coast:
Lucky Lime (PEI) 
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Wellfleets (Mass)
Blue Points (Conn)
High Bar Harbor (NJ)
Old Barney Salts (NJ)
Wildling Bastard (NJ)
Peters Point (Mass)
Puffer Petite (Mass)
Island Creek (Mass)
Row 34 (Mass)
Sloop Point (NJ)
Fin De La Bais (NB Can)
Rocky Nook (Mass)
Ichabod Flat (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...


A Simple Shrimp and Chorizo Jambalaya Serves 4
Yes, yes I know that a traditional Jambalaya is made with Andouille sausage but I made a mistake one day and brought home Chorizo instead and I swear to Cod, I think I saw the shrimp smile. If you want to smile either make this dish or picture Jambalaya and Paella in a deep soul kiss.


Ingredients
1 pound of large shrimp peeled and deveined with the tails left on
½ pound of fresh cooked Chorizo sausage sliced; Metro has this so no worries
2 teaspoons of your favorite Cajun or Creole seasoning
3 tablespoons of olive oil
1 yellow or white onion coarsely chopped
1 sweet red pepper, seeded, halved and cut into ½ inch strips
1 sweet yellow pepper, seeded, halved and cut into ½ inch strips
2 celery stalks, thinly sliced
2 cloves of garlic crushed and minced
2 cups of long grain rice
4 cups of fish or vegetable stock warmed on the stove
1-14 ounce can of grape or plum tomatoes
Tabasco Sauce
Salt and Pepper


How it's done
Place the shrimp in a small bowl and toss with the Cajun seasoning and set aside at room temperature.


Heat 2 tablespoons of the olive oil in a large heavy deep skillet over medium high heat.


Cook the shrimp for 2 minutes and when pink remove from the skillet with a slotted spoon and transfer to a plate and set aside. 


Next, cook the chorizo in the same skillet for about 2 minutes or until it just starts to render some of its fat and gorgeous red color; transfer the sausage to the same plate as the shrimp and set aside. 


Add the remaining olive oil to the skillet and when hot, add the onion and celery to the skillet and fry for 2 minutes, add the peppers and continue to fry for 2-3 minutes. 


Add the garlic and the rice, stir well and fry for another minute.


Pour in the hot fish stock and stir well; season to taste with salt and pepper and bring to a boil, then reduce the heat, cover and simmer for 8 minutes. 


Add the tomatoes and cook for a further 5-10 minutes.

 

Finally add back the shrimp, chorizo and a few shakes of Tabasco and cook for another 2 minutes on low heat until the rice absorbs all of the juice; adjust seasoning if necessary.


To serve, bring the pan to the table and think about all of the lovely mistakes in your life you made and yet, they never tasted as good as this.


Roasted Arctic Char over Fennel and Fingerling Potatoes Serves 4
There are the friends you invite over that you kind of want to impress and while that's nice you really don't get a chance to let your hair hang down or fly your freak flag for that matter. Then there are those friends you might even put pants on for before answering the door. Okay, put your pants back on but make this super comfy dish to show them you still love more than anyone.


Ingredients
4 Arctic Char fillets 6 to 8 ounces each with the skin on and scaled
1½ pounds of Fingerling Potatoes cut in half long-ways
4 tablespoons of olive oil divided
4 shallots sliced thick
2 cloves of garlic minced fine
1 bulb of Fennel sliced very thin reserve the fronds (great time to break out your mandoline little chef)
1 Cayenne Chili Pepper sliced thin, less if you don't dig the heat
1 cup of grape tomatoes cut in half long-ways
The juice of 1 1emon (ha 1, I get it)

 

How it's done
Preheat your oven to 400° degrees.


Place the cut potatoes on a large metal baking pan and toss with 2 tablespoons of the olive oil and season with salt and pepper; place in the oven and roast for 20 minutes.


Meanwhile, heat 1 tablespoon of the olive oil over medium high heat and sauté the shallots until tender, about 2-3 minutes. 


Add the fennel, garlic and half of the chili pepper to the same skillet and cook until crisp tender about 3 minutes; season to taste with salt and pepper and set aside. 


Place the fish on a plate and season to taste with salt and pepper.


When the timer for the potatoes goes off remove the pan from the oven. 


Spoon the fennel mixture over the potatoes and sprinkle the tomatoes over the potatoes.


Next, arrange the Char fillets on top of the fennel potato mixture, squeeze over the lemon juice, and sprinkle over the rest of the chili pepper and drizzle with the remaining tablespoon of the olive oil. 


Place the pan in the oven and roast for 15 to 18 minutes or until the Char is just opaque when fork tested. To serve, just bring the pan to the table and sprinkle over the reserved chopped fronds. 


Garnish with lemon wedges and...hey, stop unbuckling your belt, you are going to have to wear pants at the table, I don't care how close you are. 


EAT FISH LOVE LONGER!
 

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

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