Spring is Only 19 Daffodil Days Away

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.



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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!


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)


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...

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.


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