"Sushi" or "Sashimi" grade

Good morning to all of our beloved friends and clients and I would like to clear a misconception commonly found in the fish business.

What the Sushi Grade Fluke are talking about Fishman? Well first, it bears repeating that not all fish is "Real Fish"...No, I'm not making poking fun at our current political environment but instead would like you all to know that you have a right to know exactly what you are purchasing and precisely where it comes from. For example take the term "Sushi Grade," it sounds sexy but what exactly does it mean.

In actuality it means nothing, no regulatory body labels fish "Sushi" or "Sashimi" grade, in fact the word "grade" can be quite misleading. It really is a marketing term but if I am going to be very honest, we use that term to signify that any particular fish is pristine and in our opinion can be eaten raw or barely cooked. Moreover, in our almost 30 years of business this term comes with an unwritten contract between us and our clients to exercise our full expertise in selecting only the freshest seafood. Please know that we are completely honored by your trust and strive each and every day to keep our cherished end of the bargain.

Which leads me to our next subject matter, I cannot speak for other states in the union but we here at Metro must let you know, on our signage, what is the Seafood's country of origin and has that fish be "treated" with any chemicals at all. To us it is not just a law but our duty as Fishmongers to help you make more informed and delicious decisions. By the way, and I am sure you probably know this already but each and every one of you can pick a great fish market by just walking in the door. Yep, if you catch a whiff of something other than a delightful briny bay aroma then do your most aggressive about face and tell your partner you really in the mood for chicken tonight. And lastly, ask lots of questions and please do not say "sorry to bother you but could you tell me..." We love to be "bothered" as a matter of fact, if you ask more than four questions at a time you might just get a loving hug that sometimes lingers longer then you might desire.

I know this isn't the most exciting stuff to talk about but we take the joy of nourishing you very seriously. Now, I hope you saved room for dinner because I have created a couple of super easy recipes today featuring Grilled Salmon with a Zesty Chimichurri & Grilled Ginger Herb Mahi. Thank you for staying curious and hungry for almost 30 years.

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!


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* $10

Metro's Grouper "Baja" Roll Lime Garlic Grilled Red Grouper with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Soft Roll With a Choice of Soup* $10

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

Grilled Miso Glazed Black Cod Roll (Miso Hungry) Grilled Miso Glazed Black Cod Fillet with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10

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* $9

Grilled Opah Thai "Pepper Steak" Sandwich Chili Ginger Grilled Opah (Moonfish) with Pan Sautéed Peppers, Onions and Mushrooms with a Sriracha Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10

Tuscan Grilled Organic Salmon Over Classic Caesar Salad With a Choice of Soft Drink** $12

Grilled Basil Balsamic Branzino Over Roasted Vegetables Over Our House Saffron Rice With the Choice of Soft Drink** $10

Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens With a Choice of Soup* $20

Grilled Swordfish Fajitas (2) Grilled Spiced Wild Swordfish on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $10

Pan Seared Pesto Sea Bream (Dorade) Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $12

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* $10

Metro's Falafel Bowl Vegetarian Spiced Chick Pea Patties with Hummus, Tzatziki, Harissa Tahini Sauce Served with Shredded Cabbage, Pickled Onions and Chopped Tomatoes and Fresh Pita With a Choice of Soft Drink** $8

(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* $9

**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 Swordfish Tautog (Blackfish) Razor Clams Jonah Crab Claws Bluefish Live Maine Rock Crab Black Sea Bass Fluke Skate Day Boat Sea Scallops Maine Steamers Nova Scotia Halibut Monkfish Cod Hake 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) Pink Snapper (New Zealand) Madia (Japanese Sea Bream) 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: Golden Tilefish Fresh Never Frozen Jumbo Shrimp Red Grouper 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: Tilapia 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) Wild Troll King Salmon Wild Coho 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) Totten Inlet (Wa) Sunset Beach (Wa)

East Coast: Blue Points (Conn) Beau Soleil (NB Can) Ichabod Flat (Mass) Wellfleets (Mass) Sloop Point (NJ) Puffer Petite (Mass) Peters Point (Mass) Row 34 (Mass) Crowes Pasture (Mass) Rocky Nook (Mass) Saquish (Mass) Warren Cove (Mass) Lucky Lime (PEI) Highbar Harbor (NJ) Wilding Bastard (NJ) Island Creek (Mass) Glidden Point (Me) Howland's Landing(Mass) Moonshoal (Mass) Spring Creek (Mass)


Clams: 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 Salmon with a Zesty Chimichurri Serves 4 I really don't know what word I like saying more Zesty or Chimichurri. Let me try this next time I see a fellow traveler who I think looks good..."Hey Jim, your new haircut is looking Zesty my friend, any chance you might call me Chimichurri for the rest of the day"...Yeah, I like it but now let's spark up the grill

Ingredients 4-Salmon fillets 6 to 8 ounces each with the Skin on with scales removed Salt and Pepper 2 tablespoons of the Zesty Chimichurri (see recipe below) Zesty Chimichurri 1 cup of roughly chopped cilantro ¼ cup olive oil 2 cloves of garlic crushed The juice of 2 limes 1 jalapeño pepper roughly chopped: if you want less heat, remove the ribs and seeds Salt and Pepper

How it's done First make the Zesty Chimichurri by combining all of the ingredients in a food processor and "Whizz" until smooth; season to taste with salt and pepper and set aside.

Place the Salmon fillets on a plate and brush both sides with the 2 tablespoons of the chimichurri sauce; season both sides of the fish with salt and pepper, cover with plastic wrap, and let rest on the counter for 20 minutes.

Preheat your grill at medium high heat.

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 serving platter and drizzle a little of the chimichurri over each fillet, garnish with Lime wedges and have yourself a Stone Cold Zesty Night.

Grilled Ginger Herb Mahi Serves 4 If your taste buds are feeling like they're in a culinary coma then, this is the recipe is the wakeup call for you. This dish is Full of Gorgeous Flavor that will surely get your sleepy "Buds" out of the infirmary and into a pair of skinny jeans, dancing around the pool...What?...Just go with it and let's make dinner.

Ingredients For the Mahi 4 Mahi Fillets 6 to 8 ounces each with the skin removed; Grouper or Tilefish would also work brilliantly ½ cup of roughly chopped fresh cilantro 3 shallots roughly chopped 1 tablespoon of finely grated ginger root 1 teaspoon of finely grated lime zest The juice of 1 lime 2 cloves of garlic minced fine 3 tablespoons of olive oil Salt and Pepper

How it's done In a food processor or blender combine the cilantro, shallots, ginger, lime zest, lime juice garlic, olive oil with a good pinch of salt and pepper and "Whizz" until smooth.

Pour into a shallow bowl or pie plate and add the Mahi fillets; turn to coat, cover with plastic wrap and let marinate at room temperature for 20 minutes.

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

Season the fish with a little more salt and pepper and grill, flesh side down first, for 5 to 6 minutes per side or until just opaque when fork tested.

To serve, transfer the fillets to a large serving platter and garnish with Lime Wedges and some Cilantro springs.

For those of you who pictured me dancing in those skinny jeans I apologize in advance.


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