Have a Safe and Happy Labor Day

August 30, 2018

Good morning to all of our beloved friends and clients and I would like to wish all of you a Safe and Happy Labor Day.



I consider myself extremely lucky to have such amazing clients who allow this Half-Lebanese Fishmonger the delight of selecting the finest Seafood the World's Oceans has to offer. But before we start cracking open ice cold brewskis this Labor Day weekend I would love to tip my cap to all of the Hard Working Men and Women who make up our labor force. Moreover, I would like to extend a special thanks to all of my brethren in the food industry. From the hunters of Seafood to the Farmers of Oysters to the man who makes his living holding a fillet knife and to the countless others who, clean, chop and cook for us, THANK YOU FROM THE BOTTOM OF MY CONSTANTLY HUNGRY HEART. 

Being part of this elite club, I can personally share with you that most of them, myself included, do not want you to view Labor Day as a much needed rest for these fine folks but instead a celebration of the excellence, pride and work ethic that this group demonstrates on a daily basis. That said, should you encounter someone whose profession involves diligent effort don't be shy in celebrating their hard work with a show of gratitude. But how Fishman, do I show the Love?


Well, these are just some ideas that my friends and I were shooting around this morning at the Market. First one which I thought was pretty good was to high five your favorite worker while simultaneously handing them a cold beer. The second idea, which I thought was terrific, was to scoop up your favorite working man or women in your arms and gently whisper in their ear "Job Well Done" but of course you probably want to ask for permission first as to avoid a cast iron skillet to your head. But my absolute favorite is when you get a group of you together to hoist a deserving worker up on your shoulder and do kind of a "Rudy" celebration in the streets. I love this idea but it's probably because, due to my larger size, I have not been lifted off the ground since I was in 5th grade. Okay, enough of that. 

We at Metro would be honored should you allow us to be a part of your holiday weekend celebration and we will have all favorites on hand, Clams, Lobster, Sushi Grade Tuna, Wild Salmon and over 25 varieties of Oysters and so much more. Please feel free to call the store to have anything reserved for your Shindig. I sincerely hope you enjoy today's recipes featuring Grilled Scallops over a Mango and Black Bean Salad & Rapido Shrimp Tacos with an Avocado Salsa.

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 "Holy Guacamole" Organic Salmon Burger
Grilled Lime Garlic Organic Scottish Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*

Metro's Ahi Tuna "Baja" Roll
Lime Garlic Grilled Sushi Grade Tuna with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Soft Roll
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*

The Soft Shell Crab "Caesar Wrap"(Call Me Crabby, I Don't Give a Shipmate)
A Panko Crusted Soft Shell Crab 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 Shredded Lettuce, Grilled Corn Salsa with a Pickled Jalapeño Aioli on a Toasted Ciabatta Roll
With a Choice of Soup*

Metro's Grilled Pompano Tacos (2)
Grilled Lime Garlic Florida Pompano 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** 

Panko Crusted Fresh Florida Rock Shrimp 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*

The Mediterranean Halibut "Health Wrap" 
Grilled Lemon Herb Wild Nova Scotia Halibut with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup* 

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* 

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*

Pan Seared 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)
Chicken "Club" Pita Wrap 

Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo on Fresh Baked Pita 
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
Razor Clams
Jonah Crab Claws
Thresher Shark
Porgies (Sea Bream)
Pollack (Blue Cod)
Live Maine Rock Crab 
Black Sea Bass
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)
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: 
Spanish Mackerel (Sushi Grade)
Steamed Spiced Crawfish
Golden Tilefish
Red Grouper 
Fresh Never Frozen Large Shrimp
Real American Red Snapper
Soft Shell Crabs (it's almost over)
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 
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)
Ichabod Flat (Mass)
Wellfleets (Mass)
Sloop Point (NJ)
Puffer Petite (Mass)
Peters Point (Mass)
Row 34 (Mass)
Crow Pasture (Mass)
Rocky Nook (Mass)
Rose Cove (NJ)
Saquish (Mass)
Seven Bridges Salts (NJ)
Warren Cove (Mass)
Lucky Lime (PEI)
Highbar Harbor (NJ)
Wilding Bastard (NJ)
Island Creek (Mass)
Glidden Point (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 Scallops over a Mango and Black Bean Salad Serves 4
Scallops are and will always be in my book the reason that Mermaids were conjured up.
What the hell are talking about fishman? What else comes as close to the sweet succulent flavor of Sea Scallops than an amorous Mermaid kiss? Okay, even for me, that was crazy but let's cooks anyway.

1½ to 2 pounds of Jumbo "Dry" Sea Scallops ("Dry" refers to untreated Scallops, not those pumped up with Chemicals)
2 teaspoons of finely grated lime zest
2 tablespoons of olive oil
2 cloves of garlic crushed
1 pinch of crush red pepper flakes
Salt and Pepper

For the Salad
½ a red onion thinly sliced
The juice of 2 to 3 limes
1 large mango peeled pitted and cut into small chunks
1 hot red chili pepper sliced very thin (deseeded if you do not dig the heat )
1-14 ounce can of black beans rinsed and drained
2 ripe avocados chopped small
Salt and Pepper
½ cup of torn cilantro leaves
Olive oil for drizzling

How it's done
In a glass bowl toss the scallops with the lime zest, olive oil, garlic, red pepper flakes with a good pinch of salt and pepper cover with plastic wrap and let marinate at room temperature for about 15 minutes.

Preheat your gas grill to medium high heat.

For the salad, toss the onion, mango and chili pepper with the lime juice and a good pinch of salt and pepper and set aside.

Meanwhile on well-oiled grates grill the Scallops for 3 to 4 minutes per side or until just opaque when knife tested transfer to a platter and set aside.

To serve, gently toss the black beans and avocado into the salad and adjust seasoning if necessary.

Spoon the salad into four shallow bowls, top each with the grilled scallops and scatter the torn cilantro leaves as a garnish. 

Finally, drizzle a little olive oil over each bowl and get ready for that Mermaid Kiss (it will be delivered by the first dinner guest who has been entranced in your cooking swagger).

Rapido Shrimp Tacos with an Avocado Salsa Serves 4
Who doesn't want to have a few folks over to celebrate the fact that you managed to get through another work week without a murder conviction on your hands...well done by the way.
But you need a simple but delicious dish that will not only keep things fun but keep the libation train chugging along. All aboard! I have the dish.

1½ pounds of large shrimp peeled and deveined with the tails removed
2 tablespoons of olive oil
1 tablespoons smoked paprika
2 teaspoons of ground cumin
Salt and Pepper
Wooden skewer soaked in water for at least 30 minutes
For the Yogurt Sauce
¾ cup of Lebneh or Greek style yogurt
1 garlic clove, crushed
The juice of 1 lime

For the Avocado Salsa
2 ripe avocados pitted peeled and chopped
2 large tomatoes seeded and chopped
½ a small Red Onion chopped fine
The juice of 1 lime or more to taste
½ cup of fresh chopped cilantro leaves
1 tablespoon of olive oil
For Serving
8 Warmed Tortillas (this one is up to you, flour, corn, it's all good but just make sure you warm them up).

How it's done
First make the Yogurt sauce by combining all of the ingredients in a small bowl; season to taste with salt and set aside.

Next make the Avocado Salsa by tossing all of the ingredients in a small bowl; season to taste with salt and pepper and set aside. Boom...that's done.

Now toss the shrimp in a large glass bowl with the olive oil, paprika, cumin and a good pinch of salt and pepper. 

Thread the shrimp onto the skewers and let sit at room temperature (covered with plastic wrap) while you preheat your grill to high heat.

Now you are ready to cook, grill the shrimp skewers for 2 minutes per side or until opaque when knife tested.

To serve, transfer the shrimp to a platter and garnish with lemon wedges and cilantro sprigs.

Complete your Taco building station by setting out the warmed tortillas, Yogurt sauce and Avocado Salsa.

Feel free to bring your own flavor freakishness to the table, I love me some pickled Jalapeño peppers and hot sauce. That said, I also like Olivia Newton John and Champagne cocktails...please don't judge me.


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

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