Farm to Table

Good morning to all of our beloved friends and clients who like me, miss the days when Seasonal food availabilities not only excited us with anticipation but also had us revering these brief visits of culinary pleasures.

It seems today that with all the talk of "Farm to Table," we still can get just about any food items we desire, all year round. Whether it be Grapes, Apples, Asparagus or even Corn, it seems as though the World is always "In Season." Now please don't get me wrong, just because it is available it certainly doesn't mean it tastes good and if you ever had "plastic wrapped" Corn in April you can attest that the only thing sweet about the purchase was the Hershey Almond bar you picked up at the register before ringing out. Damn, that diabolical confectionary marketing trap at the register.

You said to yourself that morning that healthy choices are going to be your mantra for the day and then you have to go pick up a few things at the store and then it happens. Sure, it's an impulse buy but for me it goes something like this "Mmm, haven't had a full sized Snickers Bar since I was in grade school...what a delightful memory" And then you look around to see if anyone might know you...okay the coast is clear. "I'm getting one of those bars and eating in the car before I get home." You're feeling jazzed about your decision and then the young man behind the register says "Hey, I love those Full Size Candy Bars...good choice" You panic, have you been found out and then, thinking quickly, come up with the line "Oh this is not for me, I'm visiting my little niece later today and I know she loves these" You both stare at each other for a second and immediately decide that this lie will stay between you two.

Sorry for the tangent, what was I talking about again, yes, Seasonal food availabilities. Well my piscivorous fans you are in luck because there are two items that are in full swing today. Number one, Wild King Salmon from the Columbia River has opened and Soft Shell Crabs will see their biggest "bust" of the year this week with prices that are not only a great value but down right tasty. I have included in today's recipes one of my favorites, Crispy Soft Shell Crabs with a Garlic Lemon Orzo for your pleasure along with two new recipes featuring Pan Grilled Salmon with a Bourbon Maple Glaze & Pan Seared Turbot with a Lemon Herb Pan Sauce. I hope you enjoy my creations and thank you all for your trust and seasonal hunger.

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!


Metro's "Holy Guacamole" Salmon Burger Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll With a Choice of Soup* $10

Metro's Mexican "Torta" Tilapia Sandwich Corn Meal Crusted Tilapia Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a choice of Soup* $9

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* $9

Metro's South West Grouper "Health" Wrap Grilled "Fajita" Spiced Pink Grouper with Mixed Field Greens, Red Onion, Tomato, Avocado, Seared Veggies and a Smoked Chili Aioli on Lebanese Flat Bread With a Choice of Soup* $11

Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10

Grilled Lime Garlic Sea Bream (Dorade) over Saffron Rice and Black Beans With the Choice of Soup* $10

Metro's "Italian" Soft Shell Crab Wrap Italian Crumbed Soft Shell Crab with Mixed Field Greens, Red Onion, Tomato and Basil Aioli on a Locally Baked Pita With a Choice of Soup* $11

Metro's Grilled Halibut "Caesar Wrap" Grilled Lemon Basil Halibut with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $11

Metro's Moonfish Tacos (2) (THEY ARE OUT OF THIS WORLD!) Grilled Opah (Moonfish) 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** $9

Grilled Pesto Day Boat Sea Scallops over a Mixed Field Green Salad---SUPER HEALTHY! With a Choice of Soft Drink** $10

Metro's Shrimp Roll and Fries (Destine To Be a Classic) House Made Shrimp Salad Served on a Toasted Soft Roll with Mixed Field greens, With French Fries With a Choice of Soup* $9

Panko Crusted Turbot Over Classic Caesar Salad With a Choice of Soft Drink** $12

The "Fishmonger's Friend" Roll (aka Briny Buddy Roll) Panko Crusted 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* $9

(For those who don't love fish but love the people who do) A Chicken "Club" Roll Panko Crusted Chicken Breast with Smoked Bacon, Lettuce, Tomato and Mayo on a Toasted Ciabatta Roll 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, Gazpacho, Lobster Bisque AND Chicken Rice All Soups Lovingly Made In-House

Today's Fresh Fish Selections

From the North: Jonah Crab Meat Razor Clams Haddock Georges Bank Flounder Golden Tilefish 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: Opah (Moonfish) Madia (Japanese Sea Bream) Dover Sole (Spain) Turbot (Spain) Sardines (Greece) Carabineros (Spanish Red Shrimp) Hamachi (Yellow Tail) 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: Mahi Red Grouper Soft Shell Crabs (let the feast begin) Pompano 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) Wild Columbia River King Salmon 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) Hama Hama (Wa) Totten Inlet (Wa)

East Coast: Fishers Island (NY) Chathams (Mass) Blue Points (Conn) Glidden Point (Me) Ichabod Flat (Mass) Puffer Petite (Mass) Island Creek (Mass) Rocky Nock (Mass) Bay View (Mass) Lucky Lime (PEI) Warren Cove (Mass) Wellfleet (Mass) Wildling Bastard (NJ) Row 34 (Mass) Mookie Blues (Mass) Old Barney Salt (NJ) Rose Cove (NJ) Pemaquid (Me)


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...

Pan Grilled Salmon with a Bourbon Maple Glaze Serves 4 What culinary rabbit hole are you taking us down now Fishman? Just one that will celebrate the sweet and savory flavors of Salmon coupled with locally produced Maple Syrup that has been aged in Bourbon Barrels. Mmm, that sounds like a tasty detour.

Ingredients 4-Salmon fillets 6 to 8 ounces each with the Skin on with scales removed (Organically Farmed or Wild Salmon will both work beautifully) 1/3 of a cup pure bourbon barrel aged maple syrup; no worries, Metro has this 1/3 of a cup reduced sodium soy sauce The juice of 1 lemon 2 cloves of garlic minced 1 tablespoon of fresh grated ginger ½ teaspoon fresh ground pepper 1 dash cayenne pepper Salt Grapeseed or any other neutral oil (Canola, Vegetable oil) for brushing the grill pan

How it's done In a small bowl whisk together the maple syrup, soy sauce, lemon juice, garlic, ginger, black pepper and cayenne; pour into a large re-sealable bag.

Pat the salmon dry with paper towels and place the salmon in the bag and let marinate at room temperature for 20 to 30 minutes.

Preheat your grill pan or cast iron skillet over medium high heat.

Brush the grill pan with the grape seed oil; remove the salmon fillets from the marinade and season with a little salt. Grill the fish, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.

Meanwhile, pour the marinade in a small sauce pan and bring to a boil over medium heat. Reduce the temperature to a low simmer and cook for 3 to 5 minutes.

When the fish is done, transfer to four plates and generously brush the reduced marinade over the fish. Garnish with lemons and know that in the future if I ask you to follow me into the culinary abyss, it will always lead you to a delectable destination.

Pan Seared Turbot with a Lemon Herb Pan Sauce Serves 4 To all of you in our audience who so kindly asked me to create simpler weekday recipes, I heard you and if you say this one in complicated, I might have to choke you out with your own apron. I know, that was a little hard but you're a better little chef than you know. Now let's buckle up buttercup.

Ingredients 4 Turbot fillets 6 to 8 ounces each skin removed; you could also use Red Snapper, Sea Bass or Branzino fillets. Flour for dredging about 1 cup ¼ cup of fresh chopped flat leaf parsley 2 tablespoons fresh chopped Basil 1 tablespoon of grated lemon zest 2 cloves of garlic crushed and minced 1 tablespoon of olive oil 1 tablespoon of unsalted butter ½ cup of Fish or Vegetable Stock; no worries Metro makes both Lemon wedges for serving

How it's done In a small bowl toss together the chopped parsley, basil, lemon zest and minced garlic and set aside.

Season the Turbot fillets with salt and pepper and dredge in the flour, shaking off all of the excess.

Heat the olive oil and butter in a large non-stick skillet over medium high heat.

When the oil is hot, sear the fillets, flesh side down first, for 2 to 3 minutes per side or until nicely browned; transfer fillets to a warm platter.

Reduce the heat under the skillet to medium. Add in the stock and scrape up the browned bits on the bottom of the pan.

Stir in the lemon zest herb mixture and bring to a simmer. Return the fillets back to the skillet, spooning the sauce over top and cook for 1 to 2 minutes more until opaque when fork tested.

To serve, transfer the fillet to a serving platter and spoon over your gorgeous sauce. Garnish with lemon wedges and get ready to put this one in your "easypeasy" wheelhouse.

Crispy Soft Shell Crabs with a Garlic Lemon Orzo Serves 2 Soft Shell Crabs are just one of the most delicious ways you know that all is right in the world and being on top of the food chain really kicks some serious Sea Bass.

Ingredients ½ pound of Orzo or other small pasta you might dig 4 Soft Shell Crabs cleaned and prepped for cooking; this job will be lovingly performed by a Metro Seafood associate. Salt and Pepper ½ cup of all-purpose flour 3 tablespoon olive oil divided 1 pinch of crushed red pepper flakes 1 tablespoon unsalted butter 1 cup of Fish Stock or any other Stock that makes you do your little chef dance. ½ cup dry white wine 1 teaspoon of finely grated lemon zest The juice of 1 lemon ¼ cup of pasta water ½ cup of fresh chopped flat leaf parsley

How it's done

Bring a large saucepan of salted water to a rapid boil.

Add orzo and stir to prevent pasta from sticking to the bottom of the saucepan. Boil for 8 minutes or until al dente.

Drain and reserve a ¼ cup or more of the pasta water.

Meanwhile, season the Soft Shell Crabs liberally with salt and pepper. Dredge the crabs in the flour and gently shake off all the excess flour.

Melt the butter and 2 tablespoons of olive oil in a large skillet over medium high heat. When hot, add the Crabs, shell side down first, in a single layer and cook on each side, flipping once, until golden brown and crispy, approximately 3 to 4 minutes per side.

Transfer the Crabs to a warm platter and set aside.

Add the remaining olive oil to the skillet and sauté the garlic and crushed red pepper flakes for about 1 to 2 minutes.

Turn the heat to high and deglaze the pan with the white wine and fish stock, scraping the pan with wooden spoon to get up any brown bits.

Add the lemon zest and cook the pan sauce over medium heat until reduced by half, lower the heat to medium and add the cooked Orzo to the skillet with the pasta water stirring constantly; squeeze in the fresh lemon juice and season the orzo to taste with salt and pepper and remove from the heat.

Toss the parsley into the pasta and spoon out into 2 shallow pasta bowls. Top each bowl with the Crabs and garnish with lemon wedges and some extra chopped parsley. Oh, and by the way, your little chef status puts you at the very top of the Food Chain because we have the power to decide what our loved ones will be dining on.

And that can be a Can of Tomato soup (with a can opener) if they don't show the right amount of love for you. Love your Little Chef and Eat like a King.


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