Paddle boarding is to Surfing like...

August 21, 2018

Good morning to all of our beloved friends and clients and just because there is only 14 days left to the unofficial end of summer, there is no reason why you still can't squeeze the last drops of glory out of the season.  


There is of course some goals which will unfortunately go into the unachievable box for this season, like getting into "Speedo" shape. I was so jazzed this year of the thought of finally walking onto the beach like I was from some French part of Canada donning a red Speedo but sadly I was sabotaged by the dreaded Ice Cold Beer God's and more than my share of Tacos. And while I did not land a trophy fish this year whilst summer angling I did manage to catch a fantastic Scotch and Soda Buzz on one particular outing. Of course many of my clients and friends did remind me by asking "Hey fishman, I thought this was going to be the year that you learned how to ride a motorcycle"...Okay, I know I said it was going to happen but every time the thought of hitting the open road with the wind tossing my hair around I was reminded there wasn't much left to toss around on the top of my crown. 

And while I did not learn how to Surf this season I did manage to get some paddleboard time in. In case you are wondering Paddle boarding is to surfing like kissing your aunt is to the steamy love scene in 9½ least I was on the water. But hey, don't let my broken promises stop you from conquering the rest of the season. So get out there and start crossing off some of those Summer goals, it's not too late. 


Obviously you want to pick those goals on your list that are more attainable and deeply satisfying like beating your personal best on Jersey corn consumption at one sitting...mine is 8 ears. Or you can just savor the rest of the season by cooking for your friends and family while the daylight still exists. Should you want to try some Asian inspired dishes in this pursuit might I recommend today's recipes featuring Grilled Garlic Thai Basil Scallop and Peach Skewers & Easier Than an Abacus Grilled Asian Salmon. Remember, it's not over until the Chubby Fishman Sings.

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*

The Grilled Italian Organic Salmon "Health Wrap"
Grilled Lemon Basil Organic Scottish Salmon Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup*

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

The Metro Catfish "Picnic Roll"  
Panko Crusted Catfish With Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll  
With a Choice of Soup*

Metro's Blackened Mahi Pita Wrap
Spicy Grilled Mahi Fillet with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a 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*

Metro's Tilefish "Baja" Roll
Lime Garlic Grilled Tilefish (eats like Grouper) with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Soft Roll
With a Choice of Soup* 

Metro's Grilled Pompano "Gyro" (Are We in Lebanon? Yes, N.J.)
Grilled Middle Eastern Spiced Florida Pompano With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita
With a Choice of Soup*

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

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

Soft Shell Crab Pita Wrap
Panko Crusted Soft Shell Crab With Lettuce, Tomato, Tartar and a Touch of Hot Sauce
On a Locally Baked Pita
With a Choice of Soft Drink**

The "Retro Metro" Fried Clam Roll
Lightly Breaded Clam Strips With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*  

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

(For those who don't love Fish but LOVE the People that do)
Metro's Almost Famous Chicken Tacos (2) 
Lightly Breaded Fresh White Meat Chicken on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**

**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
Pollack (Blue Cod)
Live Maine Rock Crab 
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)
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: 
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 Troll King Salmon 
Ivory King Salmon Yum!!!
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)

East Coast:
Blue Points (Conn)
Beau Soleil (NB Can)
Sugar Shack (NJ)
Pemaquid (ME)
Old Barney Salt (NJ)
Ichabod Flat (Mass)
Wellfleets (Mass)
Sloop Point (NJ)
Puffer Petite (Mass)
Row 34 (Mass)
Mookie Blues (ME)
Crow Pasture (Mass)
Rocky Nook (Mass)
Rose Cove (NJ)
Saquish (Mass)
Seven Bridges Salts (NJ)
Warren Cove (Mass)


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 Garlic Thai Basil Scallop and Peach Skewers Serves 4
Every once in a while you need to go down a culinary curiosity stroll. No, it's not that you're bored as a little chef; it's just that you need to see your cooking style through fresh eyes. Now as for one who does not find Asian flavors terribly comfortable, there is nothing like a walk down the seductive streets of Bangkok to get a new perspective on our own cooking proclivity. Mmm...this place is kind of sexy.

1½ to 2 pounds of Jumbo "Dry" Sea Scallops ("Dry" refers to untreated Scallops, not those pumped up with Chemicals)
Wooden skewers soaked in cold water for at least 30 minutes
2 tablespoons of Grapeseed or other neutral flavored oil
Salt and Pepper
2 peaches cut into 16ths; you might need an extra peach
24 or so fresh basil leaves

For the Marinade
2 tablespoons soy sauce
The juice of 1 lime
1 teaspoon of finely grated lime zest
1 tablespoon of honey...Metro has local honey that will make Pooh bear cry
1½ to 2 tablespoons of Sriracha hot sauce: The heat level is up to you little chef

How it's done
Whisk all of the marinade ingredients in a large glass bowl. Toss the scallops in the Marinade and let sit at room temperature for 15 to 20 minutes.

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

Thread the Scallops onto the skewers alternating with the peach pieces and the basil leaves (fold the basil leaves in half). 

When the skewers have been assembled brush them with the grapeseed oil and season them with a little salt and pepper.

Next, grill the Scallop skewers for 3 to 4 minutes per side or until just opaque when knife tested.

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

Just a warning, the last time I took one of these strolls I was detained by the authorities, who falsely accused me of "Night Walking"...please don't judge me until you have walked a mile in my red stilettos.

Easier Than an Abacus Grilled Asian Salmon Serves 4
If you are anything like me you might love the flavors of Asian cuisine but are intimidated by the ancient culinary secrets of the Orient. Well my fellow traveler, your worries are over with this delightfully Asian forward Salmon dish.

4-Salmon fillets 6 to 8 ounces each with the Skin on with scales removed
2 tablespoons of Grapeseed or other neutral oil for brushing the fish
2 scallions sliced very thin for garnish
For the Marinade
2 tablespoons of finely grated ginger
¼ cup soy sauce
3 tablespoons of unseasoned rice vinegar
The juice of 2 lemons
1 tablespoon of mirin
1 tablespoon of honey
3 cloves of garlic minced fine
Salt and pepper

How it's done
In a shallow bowl or pie plate whisk all of the marinade ingredients together with a good pinch of salt and pepper.
Place the salmon fillets in the marinade and turn to coat; cover with plastic wrap and let marinate at room temperature for 20 minutes.

Preheat your grill at medium high heat.

Remove the salmon fillets from the marinade and brush both sides with the Grapeseed oil. 

Next, 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 garnish with the sliced scallions.

Now should you find this recipe too easy, please feel free to bust out your abacus and let me know the answer to 345,885 + 32,457 =.  Oh, you don't have an abacus? Of course you don't silly, its 2018 and that's what Google is for.


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

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