Spring Less Than 4 Days Away

March 16, 2018

Good morning to all of our beloved friends and clients and with Spring less than 4 days away, I believe we can coax out the warm weather by implementing a time honored practice.

 

Of course, I am referring to the "You'll see it when you believe it" mind set introduced to us by the late American Philosopher, Wayne Dyer. He taught us that if you truly believe in something and act as if it were already here, the condition or thing of your desire would manifest itself. Okay, so using this technique I went into the Fulton Fish Market in the wee hours this morning wearing only denim cut offs and a tank top tee telling myself the entire time that it was a balmy 70 degrees outside. To further bolster my faith in believing, I even applied a SPF 50 suntan lotion for when the pending sunlight would appear. Granted, I was pretty cold at first but when the heat of the truck kicked in, I really started to trust this process and even began to perspire at the thought of the gorgeous sunny day ahead. 

 

Well, that didn't last long because as I pulled into the Bronx I ran over some sort of spike in the road and manifested a front right flat tire. Should any of you decide to travel in this part of New York in the middle of the night, may I suggest, you do not. Unsavory, is probably the most polite word I could use to describe the neighborhood I was stuck in. Even, before I called the mobile tire service company, I had gotten out of my truck to see how bad the damage was and let me tell you, I don't care how much I "believed," it was New Zealand Cockles cold outside... clearly this method of mind conviction was not bearing the fruit I had hoped. Of course, I felt like a complete Jack@$$ in my getup but what made things worse was while walking around the back of my vehicle, a lady of the evening began shouting at me something like "Scram you Tramp" and some other words that I didn't understand, I believe she did ask me to excuse her French. Now keeping in mind and with no judgement to this fine lady, I was compelled to set her straight and told her about the process I was undertaking. I felt as though I explained myself concisely but she then pointed at my denim cutoffs and the apparent shortness and told me how she recognized a fellow "worker" when she saw one. Note to self; measure the cutoffs before using the scissors.

 

 

Well, fast forward, the mobile tire service came and repaired my flat and after further convincing, my new acquaintance, Aurora and I became fast friends. I did pick up some funky sweats at a nearby gas station and completed my work at the market.

 

Never a dull day in the life of a fishmonger and should you desire some tamer yet delectable excitement of your own then check out today's recipes featuring Rock Shrimp Farfalle with Spicy Garlic Broccoli   &   Herb Garlic Crusted Whole Dorade (Sea Bream). Thank you as always for spending this time with your humble fishmonger.

 

 

FOODIE ALERT!
SAVE THE DATE Friday, April the 20th 
ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at Riverside Wines and Liquors

 

This Dinner will be themed "Battle Royale"
Old World vs. New World Wines and the Soul Punching Foods that go with. 
Tickets Will Go On Sale Thursday 3/22/18 at 9:00 AM 
CLICK HERE TO SEE MENU


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 Grilled Italian Organic Salmon "Health Wrap"
Grilled Lemon Basil Organic Scottish Salmon Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup*
$10


Metro's Blackened Tilapia Pita Wrap
Spicy Grilled Tilapia Fillet with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a Choice of Soup*
$8


Metro's Ahi Tuna Taco Burgers (2)
Garlic Lime Ahi Tuna Burger with Shredded Lettuce, Pico Di Gallo and Chipotle Aioli on a Grilled Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soup*
$10


Soft Shell Crab Pita Wrap
Panko Crusted Soft Shell Crab With Lettuce, Tomato, Tartar and a Touch of Hot Sauce
On a Locally Baked Pita
With a Choice of Soft Drink**
$11


"Whole Belly" Clam Roll...Can You Say Clamtastic?!
Lightly Breaded Steamer (Whole Belly) Clams With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*  
$9


Metro's Grilled Mahi "Gyro" (Are We in Lebanon? Yes, N.J.)
Grilled Middle Eastern Spiced Mahi With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita
With a Choice of Soup*
$10


Grilled Pesto Atlantic Halibut over our Classic Caesar Salad
With a Choice of Soft Drink**
$12


Metro's Snapper Baja Roll
Cornmeal Crusted Snapper with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Ciabatta Roll
With a Choice of Soup* 
$10


The Tequila Lime Shrimp Emparedado (Sandwich)
Panko Crusted Wild Shrimp with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice Soup*
$11


Metro's Famous FISH-N-CHIPS (Lunch Portion)
Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar
With a Choice of Soft Drink**
$8


Metro's Catfish "PO-BOY"--You Have to Try This One!
Cornmeal Crusted Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*
$9


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


The 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 


(For those who don't love Fish but LOVE the People that do)
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:
John Dory
Whiting 
Uni (Maine)
Live Sea Scallops 
Perrywinkles 
Hake  
Skate 
Jonah Crab Meat
Black Sea Bass (Long Island)
Fluke 
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
Sardines (Greece)
Dover Sole (Spain)
Turbot (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
Shad and Shad Roe 
Crawfish Live or Steamed Spicy 
American Red Snapper
Rock Shrimp
Jumbo Stone Crab Claws Season almost Over
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:
WILD ALASKAN KING SALMON 
AGAIN WILD ALASKAN KING SALMON!
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)
Totten Inlet (Wa)
Kumamotos (Ca)
Sunset Beach (Wa)


East Coast:
Lucky Lime (PEI) 
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Wellfleets (Mass)
Blue Points (Conn)
Chathams (Mass)
Fin De La Baie (Mass)
Ichabod Flat (Mass)
Island Creek (Mass)
Moonshoal (Mass)
Pleasant Bay (Mass)
Old Barney Salts (NJ)
Rocky Nook (Mass)
Puffer Petite (Mass)
Sloop Point (NJ)
High Bar Harbor (NJ)
King Neptune (NJ)


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...


Rock Shrimp Farfalle with Spicy Garlic Broccoli Serves 4
If you don't like that thing call "unconditional love" from your friends and family then for the love of cod, don't make this dish. That said, if you're really into passive aggressive love then, by all means, make that Tofu "Meatloaf" again.


Ingredients
1 pound of Fresh Rock Shrimp; you could also use Ruby Red Shrimp or Medium Shrimp as well.
3/4 pound Farfalle pasta or any other short pasta that brings out your joy
2 broccoli heads, cut into florets (you can use the broccoli stems trimmed in tomorrow stir-fry
8 tablespoons of olive oil divided
5 cloves of garlic sliced very thin
½ teaspoon of crushed red pepper flakes (I dig the heat so I use 1 teaspoon)
4 tablespoons of pine nuts lightly toasted in a dry non-stick pan
6 large basil leave chiffonade (stacked and cut into thin strips crossways)
Salt and Pepper


How it's done
Bring a large pot of salted water to a boil, add the broccoli and cook for 3-5 minutes or until tender.


Meanwhile, heat 4 tablespoons of the olive oil in a large skillet over medium high heat.


Season the Rock Shrimp with a little salt and pepper and sauté for 2 to 3 minutes until just pink and opaque when fork tested; with a slotted spoon transfer the shrimp to a plate. 


Add the remaining olive oil to the skillet and when hot and cook the garlic and crushed red pepper flakes for 1 to 2 minutes or until the garlic is golden brown.

 

When the broccoli florets are tender, scoop them out of the water with a slotted spoon and add to the skillet with the garlic and crushed red pepper flakes along with 2/3 cup of the broccoli cooking water, reserving the remaining water to cook the pasta in. 


Add the shrimp and any plate juices back to the skillet and turn the heat down very low.


Bring the broccoli cooking water to a boil. Add the pasta and cook according to the packet instructions until al dente. 


Drain thoroughly and add to the skillet; season to taste with salt and pepper. Note: if the dish seems dry just add a little pasta water to the skillet.


To serve, tip the skillet out into a large pasta bowl and sprinkle over the toasted pine nuts and the chiffonade basil. 


Finally, drizzle a little of your best olive oil over the dish and get ready to be loved in the most non-tofu kind of way.

   
Herb Garlic Crusted Whole Dorade (Sea Bream) Serves 4
Having a fear of eating whole fish makes about as much sense as fearing a hug from a fishmonger... Wait; it just makes good sense to be wary of that. But seriously, the flavor of cooking fish on the bone will embolden you with bravery you've never known.


Ingredients
2 Whole Sea Bream (Durato) Scaled and Gutted with the heads left on about 1½ to 2 pounds each with two cuts made on each side of the fish: Of Course you could use Branzino, Sea Bass or Snapper with great results.
3 cloves of garlic minced fine
2 tablespoons of Dijon Mustard
The juice of 1 lemon
2 tablespoons dry oregano crushed between your forefinger and thumb
1 teaspoon of smoked paprika
2 teaspoons of onion powder
Salt and Pepper
1/3 cup of olive oil
2 tablespoons of fresh chopped flat leaf Parsley
Fresh lemon juice and lemon wedges to serve


How it's done
In a large shallow bowl or pie plate combine the garlic, mustard, lemon juice, oregano, smoked paprika, onion powder, olive oil with a generous pinch of salt and pepper.


Add the fish to the bowl and gently massage both inside and out with the mixture; cover with plastic wrap and let sit at room temperature for 20 to 30 minutes.


Meanwhile preheat the oven to 400° degrees and line a large baking sheet with aluminum foil.


Brush the baking pan with a little olive oil and give the fish one more turn in the garlic herb mixture to make sure it's coated well. 


Place the fish in the pan and spoon over the remaining garlic herb mixture; season the fish one more time with salt and pepper and place in the oven to roast for 25 to 30 minutes or until the fish is just opaque when fork tested.


To serve, transfer the fish to a large serving platter and squeeze the juice of 1 lemon over the fish.

 

Sprinkle with the chopped parsley and garnish with lemon wedges.


This new found bravery must be kept in check, sure you feel like you can do anything but do you really want to tackle that Hot Yoga Spinning Class you read about at the Gym.


Slow your roll brave one.


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

Share on Facebook
Share on Twitter
Please reload

Please reload

Metropolitan Seafood & Gourmet 2019   Designed and Maintained by Carnegie Agency