Happy Summer

June 21, 2018

Good morning to all of our beloved friends and clients and may I be the first to Wish you Happy Summer.


Yes, today in fact is the Summer Solstice in the Northern Hemisphere and although the summer solstice is the longest day of the year for our hemisphere, the dates of the earliest sunrise and latest sunset vary by a few days. This is because the earth orbits the sun in an ellipse....blah, blah, blah. That's right, that means each day after today will get a little shorter. Now don't get me wrong I love Summer but I do confess that the prospects of the days shortening makes me a little blue. In fact, I really don't care if it's warm or cold I just need that sweet sunlight to keep this Half-Lebanese fishmonger's solar panel (bald patch) well charged.  

As for those of you who are light freaks like myself I think that I have devised a plan to limit the panic of less light as the season progresses. And here it is...I'm going to sincerely make an effort to slow the Fluke down and take time to smell the hummus of life. I was discussing this exact subject on my podcast (I'm a Dandelion Not a Fern) last week and some of my callers came up with some very interesting ideas on how to slow the summer season down and I would just like to share a few with you. 

Jackie from Whitehouse said that when she wakes up every morning she drinks about a half a bottle of Nyquil, she claims her induced drowsy state really brings things to screeching halt (I sincerely hope she does not operate heavy equipment). And John from Annandale claims his "savoring life" method is to spend at least 10 minutes of every hour walking in classic movie "Slow Motion"...granted he just got fired last week but who's relaxed now? That's right, John. And Amy from Lebanon shared that whenever life's rapid pace overcomes her she simply mimics whatever her dog is doing, whether that be laying in the front window sill or chasing a squirrel or that thing she did that forced her neighbors to call the Police...Youch! Hey, I said they were interesting not helpful. 

As for me, I am going to slow down this spinning blue marble by spending as much time as I possibly can with those folks in my life that I dearly love. And of course nothing enhances those times like breaking bread together. Should you want to break a clock this weekend may I suggest creating some amazing meals with today's recipes featuring Roasted Garlic Steamed Clams with Fennel and Beer & Grilled Fennel and Garlic Whole Red Snapper. Thank you as always for allowing us to be your Fishmongers.

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 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*

Grilled Miso Black Cod (Sablefish) Pita Wrap
Miso Glazed Black Cod with Roasted Vegetables and Wasabi Sauce on a Locally Baked Pita
With a Choice of Soup*

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*

The Soon To Be Famous" Snapper Roll
Cornmeal Crusted Snapper Fillet with a Grilled Corn and Black Bean Salsa with a Lime Baja Sauce on a Toasted Ciabatta Roll
With a Choice of Soup*

Metro's Grilled Mahi Tacos (2)
Grilled Lime Garlic Mahi Fillet with Shredded Cabbage, Our house Pico de Gallo and Baja Sauce on (2) Flour Tortillas with Our House pickled Jalapeños and Red Onions on the side 
With a choice of Soft Drink** 

Grilled Lemon Herbed Sea Bream (Dorade) Over Classic Caesar Salad
With a Choice of Soft Drink**

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

"Hello, Bargain Alert!"
The Mediterranean Organic Salmon "Health Wrap" 

Grilled Lemon Herb Organic Salmon with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup* 

Metro's South West Scallop Pita Wrap
Panko Crusted Sea Scallops With Lettuce, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*

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

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

The Oyster "Lust" Roll 
Panko Crusted Plump Oysters With Lettuce and Tartar Sauce on a Fresh Baked Soft Roll 
With a Choice of Soup* 

Grilled Pesto Wild Pink Shrimp Over a Mixed Field Green Salad (Choice of Dressing)
With a Choice of Soft Drink**

(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*

**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
Boston Mackerel (Sushi Grade)
Jumbo Porgies (Scup)
Golden Tilefish 
Razor Clams 
Day Boat Sea Scallops  
Maine Steamers  
Nova Scotia Halibut
Grey Sole
Nova Scotia (Hard Shell) Lobsters 
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)
Red Grouper 
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:
Cobia (Lemon Fish)
Fresh Never Frozen Jumbo Shrimp 
Steamed Spiced Crawdads aka Crayfish aka Crawfish
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)
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

West Coast:
Kumamotos (Ca)
Sunset Beach (Wa)
Totten Inlet (Wa)
Hama Hama (Wa)

East Coast:
Blue Points (Conn)
Wiley Point (ME)
Sloop Pt (NJ)
Beau Soleil (NB Can)
High Bar Harbor (NJ)
Fin De La Bais (NB Can)
Wellfleet (Mass)
Sugar Shack (NJ)
Saquish (Mass)
Island Creek (Mass)
Lucky Limes (PEI)
Glidden Point (ME)
Puffer Petite (Mass)
Rose Cove (NJ)
Warren Cove (Mass)
Pemaquid (ME)
Wildling Bastard (NJ)


Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams


Today's Featured Recipes Created With Love for You...

Roasted Garlic Steamed Clams with Fennel and Beer Serves 6 for a starter or 4 as a Full on "Clamtastic" Feast

If you don't like carnal feasts that can easily lead to inappropriate groping well before the dessert is served then, for the Love of Cod, do not make this dish. However, if you're into that kind of thing then it's all green lights for you little chef.

For the Roasted Garlic

2 teaspoons of olive oil
1 head of garlic

For the Clams
4 dozen Little Neck clams washed well and soaked in cold water for 20 to 30 minutes: Change water at least once
3 tablespoons of olive oil
2 tablespoons of unsalted butter
1 small fennel bulb cored and thinly sliced; save the fennel fronds for garnish(this would be a good time to break out your mandoline little chef)
1 cup of your favorite beer but for Pete's Sake, this is no time for your leftover pumpkin beer

1 loaf of crusty bread to serve with the clams and 1 loaf of stale bread to beat off any unwanted gropes

How it's done
To make the roasted garlic preheat your oven to 350° degrees.

Cut off the top third of the garlic bulb (not the root end) with a sharp knife.

Place the bulb, cut side up on a piece of aluminum foil. Season the cut end with a little salt and pepper and drizzle with the olive oil. Close up the foil around the garlic and place in the oven to roast for 30 minutes or until tender; take out of oven and let cool (this portion can be done hours in advance and left at room temperature. Squeeze the garlic out of the bulb into a small bowl and set aside.
Now we are ready to get our Clam Jam on.

In a large sauce pan big enough to hold the clams comfortably, heat the olive oil and butter over medium heat. 

When the pan is hot, sauté the fennel for about 6 to 7 minutes or until crisp tender. Add the roasted garlic to the pan and stir to incorporate into the fennel.

Add the clams and beer to pan and turn the heat to high and cover with a tight lid. Cook the clams, shaking the pan occasionally, for 7 to 8 minutes or until the clams open. Discard any clams that have not opened.

To serve, turn out your creation into a large pasta bowl and garnish with the fennel fronds.  By the way, you could also use the stale loaf of bread to playfully poke someone with in order to get their attention.

Grilled Fennel and Garlic Whole Red Snapper Serves 4
For those of you who feel as though eating fish off the bone is a horrible nuisance, then I guess this thing call "Life" is really not working for you. Please know that I'm not judging you but trying to gently coax you in the gourmet pleasures of dining on grilled fish in its natural state. Okay, with just the tiniest bit of judgement.

2 whole 1½ to 2 pound Red Snapper gutted and scaled with the gills removed; this is a job lovingly performed by your Metro Seafood associate. You could also use Sea Bass, Branzino or Dorade (Sea Bream)
6 cloves of garlic crushed and minced very fine
1 tablespoon of fennel seeds lightly toasted in a dry non-stick pan
1½ teaspoons of dried oregano crushed between your thumb and forefinger
2 pinches of crushed red pepper flakes
Salt and Pepper
4 tablespoons of olive oil plus more for brushing the fish
Lemon wedges for garnish

How it's done
First take your toasted fennel seeds and grind them in your electric spice (coffee) grinder.

Place the ground fennel, minced garlic, oregano, crushed red pepper flakes, olive oil and a good pinch of salt and pepper into a small bowl; stir to incorporate well.

Place the fish in a large container and rub the marinade in the chest cavity and around the fish; cover with plastic wrap and let rest at room temperature before grilling for about 40 to 45 minutes.

Preheat your grill to medium heat about 400° degrees.

Remove Snapper from the container and season the fish inside and out with a little more salt and pepper.

Brush the fish with a little more olive oil and place the Snapper on the well-oiled grates and grill your Fish for 15 minutes per side flipping only once with the grill lid down.

The fish is done when the meat is just opaque when fork tested and pulls away from the bone.

To serve, transfer the fish to a serving platter and garnish with lemon wedges.

As the little chef, you of course, get to pull the first morsel of fish off the Snapper. Sure there could be a bone in this bite but that's what your fingers are for. Okay, that sounded really judgmental and for that I am sorry but I will not apologize for loving this dish.


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

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