Being a True Bad@$$

Good morning to all of our beloved friends and we, the humble Fishmongers at Metro Seafood would like to extend our heartfelt gratitude to all of the amazing Dads in our audience.

Whether they are with us or in our hearts we cannot begin to thank all of them for showing us the real meaning of being a true Bad@$$. And by that I am referring to their guidance, dedication, patience, humility, kindness and most of all, the Love they have unselfishly showered us with even when we thought we didn't need it. We at Metro will be procuring some amazing Seafood all weekend long so you can prepare a feast for the most deserving Father in your life. Please feel free to call the store to reserve anything at all, it would truly be our pleasure. That said, I am very proud of the recipes I have created today and I truly hope you enjoy them as much as I did designing them for you. Today we feature, Barbecued Lebanese Jumbo Shrimp with an Herb "Salad" & Barbecued Greek Sardines with a Red Pepper Dressing. Thank you as always, for allowing us to be a part of your family's celebrations.

I would be remiss if I did not bring this next piece of news to your attention. Yesterday the Associated Press published and investigatory piece on Fraudulent Fish Mislabeling (click here to read the article) and I have to tell you I could not be more disgusted if in fact these allegations are true. As you will see in the Article, a local New York company (outside of the Fulton Fish Market) has established themselves as a "Local" Sustainable wholesaler who offers complete transparency of the supply chain of all of their seafood. They have in fact duped some of the most prestigious restaurants in the country as the industry is trying to procure more local and sustainable items. That said as you will read, all of this took place on the "Docks" where fish was mislabeled about their country of origin and not by the fishermen themselves. All fish that arrives into the US goes through a very stringent process and the mislabeling happens when a few dishonest folks are trying to dupe the public.

With that said, we go to great lengths to make sure that all of our fish whether responsibly farmed or wild is traceable to at the very least, the country of origin where it was caught. As I have said many times before, we are honored to be your Fishmongers and that's all we do. So should you ask us for relationship advise or how to care for roses or how to make a Piñata, you would in fact be barking up the wrong tree. But when it comes to fish, it is not only our legal responsibility but a cherished privilege to provide for you and your family with fresh, honest seafood. Should you have any questions regarding this article, I would certainly be available and eager to answer any questions.

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 SpecialDeals and Updates!


Metro's Tuscan Salmon Burger (Bellisimo) Grilled Mediterranean Seasoned Salmon Burger with Mixed Field Greens, Tomato, Red Onion and Pesto Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10

Metro's Baja Snapper Wrap Corn Meal Crusted Snapper with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread With a choice of Soup* $9

Metro's "Shark Bite" Pita Wrap (Sometimes Life Bites-Bite Back) Spicy South West Grilled Shark Steak with Shaved Lettuce, Tomato, Pickled Red Onions and Pickled Jalapeños with a Cool Lime Aioli on Locally Baked Pita Bread With a Choice of Soup* $9

Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens With a Choice of Soup* $20

Grilled Mahi "Steak" Sandwich Blackened Grilled Mahi with Pan Sautéed Peppers, Onions and Mushrooms with a Cayenne Aioli on a Toasted Roll With a Choice of Soup* $10

Grilled Pesto Arctic Char on a Mixed Field Green Salad Choose from one of our homemade dressings Blue Cheese, Ranch, Dijon Balsamic or Oil & Vinegar With a choice of Soft Drink** $9

Grilled Thai Halibut "Health Wrap" Ginger Chili Marinated Halibut with Mixed Field Greens and Oven Roasted Veggies with a Sriracha Aioli Served On Lebanese Flat Bread With a Choice of Soft Drink** $10

Metro's Fried Fish Pita Wrap Panko Crusted Fillet served with Lettuce, Tomato and Tartar Sauce on a Fresh Locally Baked Pita With a Bag of North Fork Potato Chips With a Choice of Soup* $8

Grilled Tilapia "Caesar" Wrap Grilled Tuscan Tilapia Fillet Wrapped in Lebanese Flat Bread with our House Caesar Salad With a choice of Soup* $9

Fried Scallop "Love Roll" Panko Crusted Sea Scallops Served with Lettuce, Tomato and Tartar Sauce on fresh Baked Soft Roll With a Choice of Soup* $10

Spicy 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

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

Grilled Lemon Herb Black Cod (Sable) over a Classic Caesar Salad With a Choice of Soft Drink** $12

(For those Folks who love fish eaters but not fish) Chicken "Club" Pita Wrap Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo on Fresh Baked Pita With a Choice of Soup* $9

**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 Jonah Crab Claws Porgies (Scup aka Bream) Uni Bluefish Razor Clams Georges Banks Flounder Live Day Boat Sea Scallops Skate Black Sea Bass (Long Island) Day Boat Sea Scallops Maine Steamers Nova Scotia Halibut Monkfish Grey Sole Cod Hake 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) Sushi Grade Ahi Tuna Dover Sole (Spain) Turbot (Spain) 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 Snowy Grouper Thresher Shark Fresh Never Frozen Jumbo Shrimp Live Crawdads aka Crayfish aka Crawfish King Fish (Love Me Tender) Soft Shell Crabs (let the feast begin) Rock Shrimp Blue Claw Crabs Call for the Weekend to order 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 AlaskanTroll King Salmon Fresh Plump Shucked Washington State Oysters Jumbo King Crab Legs Jumbo Snow (Opilio) Crab Legs Manila Clams

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: Blue Points (Conn) Glidden Point (Me) Wildling Bastard (NJ) Pemaquid (Me) Sloop Pt (NJ) Beau Soleil (NB Can) High Bar Harbor (NJ) Fin De La Bais (NB Can) Rocky Nook (Mass) Old Barney Salt (NJ) Village Bay (NB Can) Peters Point (Mass) Puffer Petite (Mass) Wellfleet (Mass) Rose Cove (NJ) Sugar Shack (NJ) Saquish (Mass) Island Creek (Mass) Beach Pt. (Mass) Lucky Limes (PEI)


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...

Barbecued Lebanese Jumbo Shrimp with an Herb "Salad" Serves 4 As a little chef your one goal is always to cook up a joyful and delicious dining experience but guess what, you just became "Dr. Little Chef" with this gorgeous clean eating dish. But please do not make your patients wait an hour in the living room before seeing them.

Ingredients 2 pounds Jumbo Shrimp peeled and deveined with the tails left on For the Marinade 3 tablespoons olive oil 2 tablespoons red wine vinegar 3 cloves garlic, minced 2 tablespoons Harissa; Middle Eastern Red Pepper paste found at all Metro locations 1 tablespoon Cumin 2 teaspoons ground Coriander 1 teaspoon kosher salt

For the Herb "Salad" 1 cup each of flat parsley leaves and torn mint leaves ½ of an English (Seedless) cucumber sliced thin 4 radishes sliced very thin 1 Sweet Red Bell Pepper seeded and sliced thin 1 Jalapeño pepper seeded and sliced thin Quick Pickled Red Onions (see recipe below) 1 lemon to squeeze over when serving plus a little olive oil drizzle

How it's done In a large re-sealable bag combine the Shrimp with all of the marinade ingredients and let marinate in the refrigerator for 1 to 2 hours (bring to room temperature before grilling).

Meanwhile combine all of the Salad ingredients, except for the pickled onions, lemon juice and olive oil, and toss to combine; season with a little salt and pepper and set aside.

Prepare your charcoal or preheat your gas grill to high heat.

Remove the shrimp from the marinade and grill the shrimp for 3 minutes per side or until just opaque when fork tested.

To serve, transfer the shrimp to a large serving platter, scatter the Herb "Salad" over the shrimp along with the pickled onions. Squeeze the fresh lemon juice over the platter and drizzle over some of your best olive oil.

And in true doctor form get everyone at the table 236.588 ccs of Wine Stat! That's 8 ounce in case anyone is wondering.

Pickled Red Onions Ingredients 1 large red onion, halved and thinly sliced (half-moons) 1 cup unseasoned rice vinegar 1/3 cup sugar 1 tablespoon kosher salt

Place onions in large heatproof jar or bowl.

Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium-high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.

Pour pickling liquid over onions (onions should be submerged). Let cool; can be made days in advance.

Barbecued Greek Sardines with a Red Pepper Dressing Serves 4 Sustainable, Healthy, Delicious, Sexy and Gorgeous are just a few words that have been used to describe a half-Lebanese Fishmonger and Sardines are also very good. Now let's stop talking about me and spark up the grill.

Ingredients For the Sardines 12 Sardines scaled, gutted, rinsed under cold water and patted dry with a paper towel: except for the paper towel part leave the rest to the friendly fishmongers of Metro Lemon wedges for serving

For the Marinade 3 tablespoons of olive oil 1 teaspoon of finely grated lemon zest 2 teaspoons of dried oregano; crushed between your thumb and forefinger 2 cloves of garlic crushed and minced fine Salt and Pepper

For Red Pepper Dressing 2 cloves of garlic crushed and minced fine 1 large roasted red pepper 2 tablespoons of red wine vinegar 4 tablespoon of olive oil Salt and Pepper

How it's done In a shallow bowl or pie plate whisk together all the ingredients of the marinade; season with a good pinch of salt and pepper and add the sardines to the marinade.

Toss the sardines in the marinade to coat well; cover with plastic wrap and let marinate for 30 minutes on the counter.

Meanwhile make the dressing by combining all of the ingredients in a food processor and "whizz" until smooth; season to taste with salt and pepper and set aside.

Prepare your charcoal or preheat your gas grill to medium high heat.

Remove the sardines from the marinade and season with a little more salt and pepper and grill the fish for 4 to 5 minutes per side or until just opaque when fork tested.

To serve, transfer the sardines to a large serving platter, drizzle over the Roasted Red Pepper dressing and garnish with lemon wedges. Should you feel a little proud, sexier or dare I say delicious, please do not be alarmed. This happens when you make sardines, just take a deep breath and get used to it Little Chef.


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