"Land Sharks"

August 2, 2018

Good morning to all of our beloved friends and clients and to those of you "Land Sharks" who are game for any treasure hunted from the briny deep, please know that I love and respect you with all of my heart.


Now that is not to say that I don't have love pangs for those among you who are a tad pickier but I just wanted to let you know there is fish out there besides Tuna, Salmon and Flounder and that we would welcome the opportunity to wow your taste buds tonight. Also, please know that the fishmongers at Metro will lovingly and gently take your hand should you want to explore more adventurous piscivorous options. Heck, we won't just hold your hand we'll also throw in a gentle but appropriate back rub to further garnish your trust. What the Fluke are you talking about fishman? Of course I'm talking about honoring all the gifts the seven seas has to offer. Sure Tuna, Scallops and Shrimp require no introduction but how about getting to know Hake or Cusk, a Cod like fish that is not only tender and sweet but is about half the price of its well know cousin.


I know what some of you are saying right now "Aren't those fish boney?" No you lovable rube, most fish have the exact same bone structure and besides your Fishmongers at Metro will remove all bones with pride and unbridled delight. And of course there is the camp that always states "I don't like fishy fish". Of course you don't you adorable thing and truly no fish is "Fishy" unless of course if it's just past it's prime. 

True fact, the only thing that likes Fishy Fish is a Buzzard and you little chef, are an Eagle. All kidding aside, these underutilize species are not only a wonderful culinary journey but also a fantastic way to adhere to a sustainably forward diet. So if you See a Blackfish (aka Tautog), don't be alarmed by its full lips and crazy teeth but get ready to experience a gorgeously unctuous fish that doesn't come around all that often. By no means am I suggesting you belly up to a plate of the highly poisonous Japanese Puffer Fish but should you want to take an alternative culinary route to Delectable Ave, just please know that your humble fishmongers would love to be your briny Sherpas to guide you along. 

I truly hope you enjoy today's recipes which feature a familiar and not so familiar fish for you to enjoy including Grilled Saffron Lemon Black Cod (Sablefish) with an Avocado Tomato Salad  &  Grilled Chili Lime Tuna with a Lime Aioli. We promise to keep introducing you to New and Exciting Fish, so stay hungry.

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!


"California" Salmon Burger (Dude, This Burger is the Bomb)
Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll
With a Choice of Soup* 

The Tequila Lime Mahi Emparedado (Sandwich)
Grilled Tequila Lime Mahi with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice Soup*

The Grilled Italian Sea Bream "Health Wrap"
Grilled Lemon Sea Bream (Dorade) Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup*

Metro's Grilled Grouper Tacos (2) GET HEALTHY HOMBRE!
Grilled "Fajita Spiced" Grouper Fillet on Flour Tortillas (2) with Shredded Cabbage, Pico de Gallo and Baja Sauce and Our House Made Pickled Jalapeños and Onions (On the Side)
With a Choice of Soft Drink**  

The Halibut "Caesar Wrap"
Grilled Tuscan Spiced Halibut Fillet with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*

"Whole Belly" Clam Roll...Can You Say Clamtastic?!
Lightly Breaded Steamer (Whole Belly) Clams With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*  

Grilled "Fajita" Seasoned Wild Shrimp over Sautéed Black Beans over Saffron Rice
With the Choice of Soup*

Grilled Pesto Arctic Char over our Classic Caesar Salad
With a Choice of Soft Drink**

Metro's Soft Shell Crab Baja Roll
Cornmeal Crusted Soft Shell Crab with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Ciabatta Roll
With a Choice of Soup* 

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**

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

Grilled Basil Balsamic Black Cod (Sablefish) Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soft Drink**

The Scallop "Love Roll"
Panko Crusted Day Boat Scallops with Mixed Field Greens, Tomato and Tartar Sauce on Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soup*

(For those who don't love Fish but LOVE the People that do)
Panko Crusted "South West" Chicken Pita Wrap
Panko Crusted White Meat Chicken Wrapped in a Locally Baked Pita with Seared Sweet Peppers and Onions and Chipotle Mayo If you want Hot Sauce just ask   
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:
Cusk (Cod's Sexy Cousin From NB Can)
Jonah Crab Meat
Black Sea Bass
Razor Clams 
Tautog (Black Fish)
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:                  
Sardines (Greece)
Opah (Moonfish)
Red Grouper  
Madia (Japanese Sea Bream)
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:
Golden Tilefish  
Real American Red Snapper
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) 
Wild Alaskan 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:
Kumamotos (Ca)
Sunset Beach (Wa)
Totten Inlet (Wa)
Hama Hama (Wa)

East Coast:
Blue Points (Conn)
Beau Soleil (NB Can)
Sugar Shack (NJ)
Island Creek (Mass)
Glidden Point (ME)
Rose Cove (NJ)
Pemaquid (ME)
Old Barney Salt (NJ)
Highbar Harbor (NJ)
Ichabod Flat (Mass)
Saquish (Mass)
Chathams (Mass)
Wellfleets (Mass)
Sloop Point (NJ)
Puffer Petite (Mass)
Row 34 (Mass)
Lucky Lime (PEI CAN)
Mookie Blues (ME)



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


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

Grilled Saffron Lemon Black Cod (Sablefish) with an Avocado Tomato Salad Serves 4 
If you have not experienced the unctuous texture and rich flavor of Black Cod then get ready for your taste buds to chant out loud "For He's (She's) a Jolly Good Fellow..." I hope you weren't looking for your "buds" to throw you a more elaborate affair. Remember they're taste buds not brain cells. But I digress; this is a fantastic fish and a wonderful recipe. 

4 Black Cod Fillets 6 to 8 ounces each with the skin left on

For the Marinade
3 Scallions minced very fine
The Juice of 1 lemon
½ teaspoon of finely grated lemon zest
A generous ½ teaspoon of saffron threads soaked in 1 tablespoon of very hot tap water
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil

For the Avocado Tomato Salad 
1 green or red bell pepper seeded and chopped
1 pint cherry tomatoes halved 
¾ cup chopped red onion
1 large Avocado peeled, pitted and chopped 
Salt and Pepper
The juice of half a lemon (about 1 tablespoon)
2 tablespoons of olive oil 
6 to 8 large basil leaves torn 

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

Add the fish fillets to the marinade and turn to coat; let marinade in the refrigerator for 1 hour, turning once during that time (note: make sure to take the fish out of the refrigerator 30 minutes before grilling.

While the fish is marinating make the Avocado Tomato salad by combining all of the ingredients except the basil in a glass bowl; season to taste with salt and pepper and set aside.

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

Take fish out of the marinade and season with a pinch more salt and pepper. 

On well oiled grates grill the fillets, flesh side down first, for 4 minutes flip and grill for another 5 to 6 minutes or until just opaque when fork tested. 

Next, toss the basil into the salad. To serve, transfer the fillet to a large serving platter and scatter over the Salad. If halfway through dinner you hear a knock on the door, don't be alarmed, it's just the Singing Telegram your "buds" sent over. And yes, you should tip those guys. 

Grilled Chili Lime Tuna with a Lime Aioli Serves 4
Like I always say to my friends and family, keep the Tuna recipes simple and your drinks simpler. And that's why I drink my Scotch neat but I will mix it up once and while and pour it into a glass. Now let's make this super simple recipe that honors the glorious flavor of Tuna.

4 Sushi Grade Tuna steaks 1 inch thick 6 to 8 ounces each...I like my Tuna Rare but if you do not please know that I will still love you but will never "get" you

For the Marinade
The juice of 1 lime
The finely grated zest of 1 lime (hint; you're using the same lime)
2 teaspoons of Chile powder
2 teaspoons of packed light brown sugar
1 teaspoon of fresh chopped thyme leaves
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
1 pinch of crushed Red Pepper flakes (if you don't like the heat you can omit but know we will tease you)
3 tablespoons of olive oil plus more for brushing the fish before grilling
Salt and Pepper

For the Lime Aioli
¾ cup of real Mayonnaise, this is no time for fat free little chef
2 tablespoons lime juice
1 teaspoon finely grated lime zest
1 garlic clove, finely chopped

How it done
First make the Lime Aioli by whisking all of the ingredients in a small bowl; season to taste with salt and pepper and set aside.

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

In a shallow bowl or pie plate whisk together all of the marinade ingredients.

Place the Tuna steaks in the marinade, turn to coat and wrap with plastic wrap; let marinate at room temperature for 15 to 20 minutes.

Remove the Tuna steaks from the marinade and season with a little more salt and pepper.

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, in fact, tell no one.

To serve, transfer the steaks to four plates and spoon over the Aioli. Garnish with lime wedges and please know that no scotch was consumed in the creation of 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


Share on Facebook
Share on Twitter
Please reload

Please reload

Metropolitan Seafood & Gourmet 2020   

Website Designed and Maintained by Carnegie Agency

Instagram link to Metro

Follow us on Instagram

and see our posts below.

Facebook link to Metro

Love us on Facebook