Fisherman & Fisherwomen Appreciation Day

Good morning to all of our beloved friends and clients and it is that time of year again, you know, Fisherman & Fisherwomen Appreciation Day.

That right, as we have been throwing juvenile fits of rage over the "March That Will Never End," (I know it's April but it sure as ships feels like March) the brave men and women who call the seven seas their "office" have been tirelessly working to bring all of us the delectable treasures of the World's Oceans. Yep, these noble souls have battled a total of four Nor Easters this season and regular sustained winds of 60 to 70 mph and that's just in 2018. Maybe they are just cut from a braver cloth or perhaps a little crazy but it seems nothing will stop these folks from performing their chosen vocation.

Let me put it this way, going fishing in a storm is like you getting a text an hour before work that Frank in accounting, will be grossly hungover today AND he is still pretty bitter about his break up with his girlfriend AND he just got his Black Belt in Karate AND he's the dude at the watercooler always joking about having a "Fight Club" at work. So what's your next move? Well, I don't know about you but I would fire off an email to my immediate supervisor about my horrific digestive condition that resulted from eating tainted lettuce at a Golden Coral last night...that's right, I won't be going in. And that is why we put these Salty Heroes in the spotlight, twice a year and thank them publically for all they do to not only keep us fed but to remind us that sustainability begins with a deep appreciation for anything that is brought to the surface.

That's right, although we might have our favorites, all Seafood needs to be coveted like the rare jewels that they are. Remember, as a wise half-Lebanese Fishmonger once said, (he says it Coddamn every day) Seafood is the Last Food Source on Earth That is Hunted. That means there is no Farmer waking up this morning and rounding up Day Boat Sea Scallops, Red Snapper, Razor Clams, Halibut, Tuna, Swordfish and even the noble Porgy, no that's just a Day's Work for a Commercial Fishermen or Fisherwomen. So please, should you be lucky enough to cross paths with a Fisherperson today, tell them, Thank you or buy them a Drink or Pickup their Dinner Tab or Ravenously Hug them or give them an epic 30 to 40 second kiss but for Cods Sake, just let them know you care.

Of course, if you cannot find a Fisherperson today a Fishmonger is an acceptable substitute.

Well, I hope you enjoy today's recipes featuring, Grilled Swordfish with a Fresh Radish Salsa & Roasted Sumac Sablefish (Black Cod) with a Warm Chickpea Salad. As always, thank you for the honor of allowing us to be your Fishmongers.

FOODIE ALERT! SAVE THE DATE Friday, May 18th 2018 ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at Riverside Wines and Liquors This Dinner will be themed The Wines of Spain and the Gorgeous Cuisine of the Region.

Tickets Will Go On Sale Thursday 4/26/18 at 9:00AM CLICK HERE TO SEE MENU

NOTE: Michael our wine aficionado, will be traveling to Spain so the Wine Pairings will be added to the menu when he returns

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!


"California" Salmon Burger (Dude, This Burger is the Bomb) Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll With a Choice of Soup* $10

Metro's Grilled Branzino "Caesar Wrap" Grilled Lemon Basil Branzino with our House Caesar Salad Wrapped in 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

The "Summer Lovin" Black Cod (Sablefish) "Health Wrap" Grilled Lemon Herb Black Cod (Sablefish) with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo on Lebanese Flat Bread With a Choice of Soup* $10

Metro's Famous Fish Tacos (2) BOOM! Panko Crusted Fillet with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Grilled Flour Tortilla (2) With Our House Pickled Jalapeños and Red Onion on the Side With a Choice of Soft Drink** $8

Grilled Swordfish Fajitas (2) Grilled Spiced Swordfish on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $10

A Classic Catfish PO-BOY Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll With a Choice Soup* $8

The Scallop "Picnic Roll" Panko Crusted Sea Scallops with Cole Slaw, Tomato, and Remoulade Sauce on a Fresh Baked Toasted Roll With a choice of Soup* $10

Grilled Lemon Herbed Wild Pink Shrimp Over Classic Caesar Salad With a Choice of Soft Drink** $12

The "Fishmonger's Favorite" The Fried Hake Roll Panko Crusted Atlantic Hake Fillet with Lettuce, Tomato, Red Onion, Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll With a Choice of Soup* $7"

Hello, Bargain Alert!" Metro's South West Mahi Pita Wrap Grilled "Fajita" Spiced Mahi With Lettuce, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita With a Choice of Soup* $10

Thai Soft Shell Crab Pita Wrap Panko Crusted Chili Ginger Soft Shell Crab With Mixed Field Greens, Tomato, Avocado, and Sriracha Aioli on a locally Baked Pita With a Choice of Soup* $10

Grilled Pesto Pompano Fillet Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $10

(For those Folks who love fish eaters but not fish) The Chicken "Caesar Wrap" Panko Crusted Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread 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: Jonah Crab Meat Uni (Maine) Jonah Crab Claws Golden Tilefish Porgies (Scup) Halibut Cheeks Razor Clams Nantucket Bay Scallops Pollack Hake Skate Black Sea Bass (Long Island) Fluke Day Boat Sea 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: Madia (Japanese Sea Bream) Sardines (Greece) Dover Sole (Spain) Turbot (Spain) 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: Soft Shell Crabs (let the feast begin) Pompano Fresh Never Frozen Jumbo Shrimp Shad and Shad Roe American Red Snapper Rock Shrimp 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: Black Cod (Sablefish) 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:

Kumamotos (Ca)

Sunset Beach (Wa)

Totten Inlet (Wa)

East Coast:

Fishers Island (NY) Village Bay (NB Can) Pemaquid (Me) Blue Points (Conn) Chathams (Mass) Glidden Point (Me) Ichabod Flat (Mass) Puffer Petite (Mass) Highbar Harbor (NJ) Island Creek (Mass) Rocky Nock (Mass) Row 34 (Mass) Bay View (Mass) Fin De La Baie (NB Can) Lucky Lime (PEI) Moonshoal (Mass) Beach Point (Mass) Warren Cove (Mass)


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... Grilled Swordfish with a Fresh Radish Salsa Serves 4 As the weather starts to get warmer and you can't seem to remove that last layer of winter chub then this super healthy recipe will have you shedding your shell of indulgences in no time. If you do not dig fresh South of the Border flavors then feel free to pass this one by hombre.

Ingredients 4 Swordfish Steaks 6 to 8 ounces each 1 inch thick 2 cloves of garlic minced fine 1 tablespoon ground cumin 2 tablespoons of olive oil Salt and Pepper

For the Radish Salsa 2 cups chopped radishes ¼ inch dice ½ of an English (Seedless) cucumber washed and diced, you can leave the skin on 4 tablespoons of chopped Red Onion 1 small scallion very thinly sliced 1 small clove of garlic minced fine ½ of a Jalapeño pepper seeded and diced; If you like more heat put the whole pepper in The juice of 1 to 2 limes; I like 2 limes but that's how I roll 4 tablespoons of fresh chopped cilantro Salt and Pepper

How it's done Place the Swordfish steaks in a shallow bowl or pie plate, add the garlic, cumin and olive oil and gently massage in the fish; season both sides of the steak generously with salt and pepper and cover with plastic wrap and marinate on the counter for 20 to 30 minutes.

Next make the Salsa by tossing all of the ingredients in a small bowl; season to taste with salt, pepper and lime juice and set aside. Prepare your charcoal or preheat your grill to medium high heat.

Remove the Swordfish from the marinade and sprinkle a little more salt and pepper on the fish. Grill the steaks for 4 to 5 minutes per side or until just opaque when fork tested.

To serve, transfer the steaks to a large serving platter and spoon over some of the Radish Salsa and serve the rest on the side. Garnish with lime wedges and although you think this meal will not be complete without a piñata then you probably had one too many Margaritas already...slow your roll amigo.

Roasted Sumac Sablefish (Black Cod) with a Warm Chickpea Salad Serves 4 If you have never had Sablefish, then you've never experienced one of the Sexiest Proteins that swims the briny deep. The Unctuous texture of Chilean Seabass with a Mild Sweetness...someone hold me, I'm falling in love. Now that you're in your little chef mood, let's cook.

Ingredients 4 Sablefish fillets, skin on and scaled; 6 to 8 ounces each Salt and Pepper 1 tablespoon of ground Sumac (a lovely lemony spice found at Metro) 2 cloves of garlic minced fine 2 tablespoons of olive oil plus more for brushing the pan The juice of 1 lemon Lemon wedges for serving

For the Chickpea Salad 2-14 cans of chickpeas drained very well (pat dry with paper towels) 1 tablespoon olive oil 1 teaspoon ground Sumac 2 Roasted Sweet Red Peppers chopped coarsely (you can certainly use jarred peppers) ½ cup of fresh chopped Mint leaves 2 scallions sliced very thin

For the Salad Dressing The juice of 1 to 2 lemons; your taste 1 teaspoon ground Sumac 1 small clove of garlic minced fine 3 tablespoons of olive oil

How it's done In a small bowl whisk together the sumac, garlic, olive oil and lemon juice and season to taste with salt and pepper. Brush a baking pan with olive oil and place the Sable fillets, skin side down on the pan.

Season the fillets with salt and pepper and spoon the sumac mixture over the fillets; let rest at room temperature for 15 to 20 minutes. Preheat the oven to 400° degrees.

While the fish is marinating let's make the Chickpea Salad dressing by whisking together all of the ingredients in a small bowl; season with salt and pepper and set aside.

Continuing with the salad; in a large non-stick skillet heat the olive oil over medium high heat and when the oil is just starting to smoke add the chickpeas and sumac and sauté stirring for about 6-8 minutes or until the chickpeas are browned.

Transfer to a salad bowl and toss with the remaining salad ingredient and the dressing; season to taste and set aside.

Meanwhile, roast the Sable in the oven for 18 to 20 minutes or until just opaque when fork tested.

To serve, transfer the fillets to a large serving platter and spoon the Chickpea salad around the fish.

If you are not in culinary love at this point but still seem excited, it's probably just lust...just go with it and enjoy your meal.


Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: 1320 Rt. 22 Lebanon NJ 08833