Natural Selection

June 28, 2018

Good morning to all of our beloved friends and clients and as it appears on my Google weather app, we are headed for our first official heatwave of the Summer.


Now of course most of your local news stations will have the obligatory warnings for old folks and those with respiratory ailments to stay locked up in air conditioning but of course they always say that moronically logical stuff. I personally love when they remind folks to drink plenty of water on the hot days ahead...really? Personally I feel as though if someone needs to be reminded to hydrate when it's hot, perhaps we should take a better look at "Natural Selection" and let evolution take its course.



Okay, that was a little mean but please don't tell me you weren't thinking the same thing. No, I'm quite confident that no one I know will perish during the Dog Days that lay ahead. In actuality I'm more concerned about the clothing choices some folks might make whilst in the throes of the pending torridity. For example, and I'm talking to the guys, although you may do this in the name of comfort, wearing a "Muscle Tee" and exposing your, not so flattering, Ham Hocks is far more dangerous to folks then a little hot weather. By the way if your shoulders look as though your donning a mink stole then please for the sake of human sight, cover up that muskrat pelt. And of course, unless your auditioning for the spot with the Chippendales, mesh shirts are also out of the question. 

One more quick note for the guys, please for the love of Cod, do not "make" your own cutoff jeans, for one they went out style for men in the late 70's and two, if not done professionally can turn into an impromptu anatomy lesson...not cool. I'm sure some of you are thinking, "Hey Fishman, I just want to stay cool when it's hot as #@!! outside" which I reply, Dude, I'm not only trying to keep you Fonzie Cool but I'm also insuring you make it through the Summer, keeping your dignity intact. That said, a little sweating is actually good for you and if I'm being honest I think you can rock that dewy look. Having said that out loud, I agree it sounds creepy but let's try to keep our minds off the heat by creating some super healthy and delicious meals with today's recipes featuring, Grilled Tuna "Salad" with Eggplant and Tomato & Grilled Marinated Salmon. Please know that we are eternally grateful to be your Fishmongers.

Thank you as always and please feel free to call the store should you need anything reserved for next week's holiday bash. 

The following are our Holiday Hours.

JULY 4th Holiday Hours 
Sunday         7/1/2018    9 AM - 4 PM
Monday        7/2/2018    Closed
Tuesday        7/3/2018    9 AM - 7 PM
Wednesday  7/4/2018    9 AM - 2 PM
Thursday      7/5/2018    9 AM - 7 PM
Friday            7/6/2018    9 AM - 7 PM
Saturday       7/7/2018    9 AM - 7 PM

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!


A Mediterranean Arctic Char "Health Wrap"
Grilled Lemon Garlic Arctic Char with Mixed Field Greens, Roasted Veggies and a Basil Aioli
Wrapped in Lebanese Flat Bread
With a Choice of Soup*

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*

Metro's Classic Lobster Roll and Fries "Life is Sweet"
Traditional Lobster Salad Served on a Toasted Soft Roll with Mixed Field greens, With French Fries
With the Choice of Soft Drink**

Metro's Swordfish "Steak Sandwich" Wrap
Blackened Grilled Swordfish with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on Lebanese Flat Bread
With a Choice of Soup*

Grilled Pesto Branzini over a Mixed Field Green Salad...SUPER HEALTHY!
With Choice of Soup*

Thai Spiced Snapper Roll
Sweet Chili Lime Panko Crusted Snapper Fillet with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Toasted Ciabatta Roll
With a Choice of Soup*

"California Dreaming" Rock Shrimp Pita Wrap 
Panko Crusted Rock Shrimp with Lettuce, Avocado, Tomato, and Spicy Mayo on a locally Baked Pita 
With a Choice of Soup* 

Grilled Fajita Seasoned Mahi over Sautéed Red Beans over Saffron Rice
With the Choice of Soup*

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*

Grilled Basil Balsamic Ahi Tuna Pita Wrap
Grilled Balsamic Glazed Sushi Grade Tuna with Mixed Field Greens, Red Onion, Tomato and Basil Aioli on Locally Baked Pita
With a choice of Soup*

Grilled Tuscan Seasoned Wild Halibut over our Classic Caesar Salad
Of Course We Make Our Own Dressing and Croutons...This is Metro
With a Choice of Soft Drink**

Grilled Grouper Tacos (2)
Grilled Spiced Red Grouper 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**

Metro's Classic Oyster "PO-BOY"...You Have to Try This One!
Panko Crusted Oysters with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*

(For those who don't love Fish But LOVE the People that do)
Grilled Chicken "Caesar Wrap"
Grilled Spiced 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
Wild Turbot (Nova Scotia)
Jonah Crab Claws
Mako Shark 
Jumbo Porgies (Scup)
Golden Tilefish 
Razor Clams 
Day Boat Sea Scallops  
Maine Steamers  
Nova Scotia Halibut
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)
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:
Fresh Never Frozen Jumbo Shrimp
Pompano Real American Red Snapper
Black Sea Bass
Live and Steamed Spiced Crawdads aka Crayfish aka Crawfish
Grey Tilefish 
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: 
Locally Farmed Tilapia (Aquaponic) 
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) 
Live Dungeness Crabs
Wild Sockeye Salmon 
Wild Alaskan Troll 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:
Fresh Chopped Clams
Kumamotos (Ca)
Sunset Beach (Wa)
Totten Inlet (Wa)
Hama Hama (Wa)

East Coast:
Martha's Vineyard (Mass)
Blue Points (Conn)
Wiley Point (ME)
Beau Soleil (NB Can)
High Bar Harbor (NJ)
Wellfleet (Mass)
Sugar Shack (NJ)
Island Creek (Mass)
Lucky Limes (PEI)
Glidden Point (ME)
Puffer Petite (Mass)
Rose Cove (NJ)
Warren Cove (Mass)
Pemaquid (ME)
Sloop Pt. (NJ)
Old Barney Salt (NJ)



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


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

Grilled Tuna "Salad" with Eggplant and Tomato Serves 4
The delectable lightness of this dish will have you contemplating wearing your scantily clad bathing suit to the table to dine. But be warned if you open that Pandora's Box then your brother in-law with the human sweater pelt will also be dining with you. So if you enjoy dining with a baby bear then by all means, come al fresco or you can just make sure everyone keeps their tops on.

4 Sushi Grade Tuna steaks 1 inch thick 6 to 8 ounces each...I like my Tuna Rare should you like yours well-done please seriously consider ordering the Hunan Beef from your go to Chinese restaurant.
Salt and Pepper
1 tablespoon dried oregano crushed between your thumb and forefinger
2 large Sweet (Red) Bell peppers cut into 2 inch wide strips
1 large Eggplant cut lengthwise into ½ inch slices
3 tablespoons of olive oil plus more for brushing the Tuna and Vegetables
2 large tomatoes, cut into wedges or 1 pint of Grape tomatoes cut in half lengthwise
1 small red onion, thinly sliced
1 small clove of garlic crushed and minced fine
3 tablespoons good red-wine vinegar

How it's done
Prepare your charcoal or preheat your gas grill to high heat.

Brush the Tuna, Peppers and Eggplant with olive oil and season with salt and pepper.

When the grill is very hot grill the peppers about 10 minutes total until charred and crisp tender (roughly chop the peppers and set aside). 

Next, grill the eggplant about 4 minutes per side until charred and tender (cut eggplant into 2 inch strips and set aside).

Once the vegetables are cooled toss in a large salad bowl with the oregano, olive oil, tomatoes, red onion, garlic and red wine vinegar; season to taste with salt and pepper and set aside.

Finally on well-oiled grates, grill the Tuna for about 2-3 minutes per side for rare and 5 min per side for medium. If you like your Tuna well done, don't tell me.

Remove the tuna steaks from the grill and place on the cutting board to rest for about 2 minutes. Slice the tuna in ¾ inch slices to reveal the gorgeous red color.

To serve, with tongs or a slotted spoon, arrange the salad on a large serving platter and arrange the tuna slices on top. Spoon the remaining dressing from the salad over the tuna and vegetables and be prepared for the disrobing to begin.

Grilled Marinated Salmon Serves 4
This is the perfect Summer dish to serve when you really want to spend time with your dinner guests. Why? Well for one you can make it in advance and serve it like poached salmon at room temperature and two, it's just so Cod damn delicious your love for them will not be undeniable. And that is why you are a Little Chef.

4-Salmon fillets 6 to 8 ounces each with the Skin on with scales removed
2 tablespoons of olive oil
Salt and Pepper

For the Marinade
½ cup loosely packed fresh flat-leaf parsley leaves chopped fine
2 tablespoons capers rinsed and drained and chopped fine
1 clove of garlic sliced very, very thin
½ teaspoon of dried oregano crushed between your thumb and forefinger
1 good pinch of crushed red pepper flakes
¼ cup of olive oil
3 tablespoons of Balsamic vinegar
Salt and Pepper

How it's done
Preheat your grill at medium high heat.

In a small bowl whisk together the marinade ingredients until well combined; season to taste with salt and pepper and set aside at room temperature.

Place the Salmon on a plate and brush the fillets with the olive oil; season both sides of the fish with salt and pepper and let sit at room temperature for 20 to 30 minutes, covered with plastic wrap.

Remove the salmon fillets from the plate and grill the fish, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.

To serve, transfer the fillets to a large serving platter and spoon the marinade over the top of the fish. 

If you want to serve it immediately then bring the platter to the table will all the pride you can muster up. However, if you would like to make this dish in advance, once cooled, cover the platter with plastic wrap and refrigerate. To serve, remove from the refrigerator and let come to room temperature before serving (about 1 hour). 

By the way, should you not like your dinner guests then make the most complicated dish you know so as not to be able to spend time with these malcontents.


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


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