Nobody's Watching

July 12, 2018

Good morning to all of our beloved friends and clients and it's about this time of year we are all inundated by our Facebook "friends" photos of their fabulous vacations. And although I'm not judging, I think some of your might have a slight drinking problem...must every photo feature a one gallon size Margarita big enough to wash a toddler in. Okay, that was a little judgy, but maybe a seltzer in some of the shots might be a first start.


But I digress, and the fact is that I would like to admit that I maybe a little jealous of all of these folks exotic destinations complete with picture perfect sunsets and 5 star dining. Now normally, I would just channel my envy by seeing who is away and break and enter into their homes to roll around on the bed and put on a kind of "cat walk" montage with their intimate apparel. My signature was always leaving some sort of stretched- out silk apparel on the bedroom doorknob. Now I admit that this was very wrong and quite frankly it really did not address my resentment issues. That's why this year I am starting a new program call "Pop Up Staycation Party," it's going to be all the rage and the best part is you can come along. Here is how it works, just follow us on @PopUpStaycationParty and I will do the rest. Full disclosure, I will go to my Facebook page and see who is posting "first day of my Awesome Vacation," complete with the obligatory cocktail and foot shot showing the crashing waves and then boom, I tweet you the address and time and Hello "House Rager".

 

 I know what you're thinking, what do I need to bring? That's the best part...nothing, we are going to drink their booze and besides the pantry I will go ahead of time and thaw some things from the freezer for our grilling pleasure. And don't worry about the authorities, if I've learning nothing in 29 years of business is that law enforcement loves Seafood and I will bring plenty of lobster tails and King Crab legs for the "gratuity" wink, wink, nudge, nudge. Now of course if you choose not to participate, please know that you will be missing some of the best cannonball competitions on the east coast...that's right, pool privileges. That said, should you want to take a culinary vacation to the Far East then may I suggest today's recipes featuring Grilled Garlic Teriyaki Scallops Skewers & Spicy Soy Ginger Grilled Arctic Char. Hope to see you soon ;)

 

 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!


TODAY'S GREAT TAKE-OUT SPECIALS  (908) 840-4332

 
Metro's Ahi Tuna Taco Burgers (2)
Grilled Ahi Tuna Burgers 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*
$10


Grilled Pesto Sea Bream (Dorade) On a Mixed Field Green Salad 
Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic  
With a choice of Soft Drink** 
$10 


Grilled Tuscan Spiced Sea Bass Over Roasted Vegetables and Our House Saffron Rice
With the Choice of Soup*
$10


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*
$10


A Kick@$$ Oyster Roll
Panko Crusted Oysters with Lettuce, Tomato & Pickled Peppers with a Pickled Jalapeño Aioli on a Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**
$8


Metro's Turbot Charged "BLT" Roll
(I SMELL THE BIRTH OF A CLASSIC)
Panko Crusted Turbot Fillet with Hickory Smoked Bacon, Lettuce, Tomato and Lemon Aioli on a Toasted Ciabatta Roll
With a Choice of Soup*
$9


Grilled Grouper Fajitas (2)
Grilled Red Grouper on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce
With a Choice of Soft Drink**
$11


Grilled Pesto Organic Scottish Salmon over our Classic Caesar Salad
With a Choice of Soft Drink**
$12


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


A Grilled Tuscan Arctic Char "Health" Wrap
Grilled Rosemary Dusted Arctic Char with Mixed Field Greens, Roasted Veggies and Basil Aioli
Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$10


Metro's Famous FISH-N-CHIPS  (Lunch Portion)
Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar
With a Choice of Soft Drink**
$8

 
Fried Scallop "Love Roll" 
Panko Crusted Sea Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll
With a Choice of Soup* 
$9

 
Metro's Blackened Halibut Pita Wrap
Spicy Grilled Halibut Fillet with Romaine Lettuce, Roasted Veggies and a Spicy Mayo on Locally Baked Pita Bread
With a Choice of Soup*
$10


(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*
$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
Bluefish 
Jonah Crab Claws 
Tautog (Black Fish)
Black Sea Bass
Jumbo Porgies (Scup)
Golden Tilefish 
Razor Clams 
Fluke 
Skate 
Day Boat Sea Scallops  
Maine Steamers  
Nova Scotia Halibut
Monkfish
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:                  
Red Grouper 
Anchovies (Greece)
Madia (Japanese Sea Bream)
Sardines (Greece)
Mahi 
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:
Pompano 
Live and Steamed Crayfish 
Fresh Never Frozen Jumbo Shrimp 
Cobia (Lemon Fish) 
Real American Red Snapper
Steamed Spiced 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: 
Locally Farmed Tilapia (Aquaponic) 
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) 
Live Dungeness Crabs
Wild 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
Oysters


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


East Coast:
Martha's Vineyard (Mass)
Blue Points (Conn)
Beau Soleil (NB Can)
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)
Old Barney Salt (NJ)
Peter's Point (Mass)
Fin De La Bais (NB Can)
Highbar Harbor (NJ)
Ichabod Flat (Mass)
Saquish (Mass)


I DARE YOU TO FIND A NICER OYSTER SELECTION!


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 Garlic Teriyaki Scallops Skewers Serves 4
No Little Chef, you are not going to soak your Gorgeous Day Boat Scallops to within an inch of their life in some store bought Teriyaki sauce. We are little chefs and we honor the treasures of the Briny Deep. And that's why we are making our own Teriyaki and showing our culinary love.


Ingredients
1½ to 2 pounds of Jumbo "Dry" Sea Scallops ("Dry" refers to untreated Scallops, not those pumped up with Chemicals...Pump Iron not Scallops!)
Wooden skewers soaked in cold water for at least 30 minutes
Salt and Pepper
1 bunch scallions cut into 1 inch pieces
1 cup of homemade Teriyaki Sauce (See recipe below)
Grapeseed or other neutral oil (i.e. vegetable, canola) for brushing skewers
Lime wedges for serving


How it's done
Toss the scallops in a large bowl with a good pinch of salt and ½ cup of the Teriyaki Sauce.


Preheat a grill pan or gas grill to medium high heat.


Thread the Scallops onto the skewers alternating with the scallion pieces and when the skewers have been assembled brush with a little of the grapeseed oil.


Next, grill the Scallop skewers for 3 to 4 minutes per side or until just opaque when knife tested (note: on the second side brush the skewers with the remaining teriyaki sauce 1 minute before they finish cooking).


To serve, transfer the skewers to a large serving platter and garnish with lime wedges.


Should you now feel as though you can accomplish anything then you have either nailed this recipe or you might have just reached your Saki limit.


Teriyaki Recipe


Ingredients
1 cup Soy Sauce
½ cup brown sugar
1 cup Mirin
½ cup Sake plus more for drinking
2 cloves of garlic minced very fine


How it's done
Mix soy sauce, sugar, mirin, sake and garlic together in a small saucepan. 


Bring mixture to a boil over medium high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, about 20 minutes. 


Remove from heat, let cool (can be made days in advance and kept in the refrigerator).


Spicy Soy Ginger Grilled Arctic Char Serves 4
As most of you probably know already Spicy Soy was the name of my all male dance group back in the late 80's. And I don't want to brag but I did headline as Mr. Sriracha for most of my tenure. Well now that image has ruined your appetite, let's cook.


Ingredients
4 each 6 to 8 ounce servings of Artic Char skin on and scaled....just ask your Metro professional for this task
Thinly sliced scallions and sesame seeds for serving


For the Marinade
¼ cup of Soy Sauce
2 tablespoons of Grapeseed or other neutral oil (i.e. vegetable, canola) plus more for brushing the fish before grilling
2 tablespoons of unseasoned rice wine vinegar
3 cloves of garlic minced very fine
1 tablespoon of finely grated ginger root
1 tablespoon of honey
1 tablespoon of toasted sesame oil
1 tablespoon of Sriracha hot sauce...if you like spicy, make it 2...nobody's watching


How it's done
In a shallow bowl or pie plate whisk together all of the marinade ingredients until well combined. 


Next, add the Char fillets to the marinade and turn to coat well; let marinate at room temperature for 20 to 30 minutes, flipping once.


Prepare your charcoal or preheat your grill to medium high heat (You could also use your grill pan for this dish).


Remove the Char fillets from the marinade and brush both sides with a little of the grapeseed oil.


Grill the fish, flesh side down first, for 3 to 4 minutes per side or until just opaque when fork tested.


To serve, transfer the fillets to a serving platter and sprinkle over the sliced scallions.


Should you want to view some of our renowned dance routines, check out YouTube and type in "Thick Moves." I'm the one on the far left in the Ginger colored G-string.


EAT FISH LOVE LONGER!
 

Mark J. Drabich
President
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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