Is Fasting the Fountain of Youth?

October 3, 2018

Good morning to all of our beloved friends and clients and may I wish you all a belated Happy October. While perusing my google news feed this morning and diligently searching for any news that did not involve politics, I stumbled upon the news title "Is fasting the fountain of youth?"

Apparently, in the past year and a half, Keith Taylor and his wife have adopted a lifestyle that includes fasting on a regular basis. "For six days per week we don't eat until around 5 pm, but eat as much as we want and whatever we want from 5 pm until we go to bed." Now while some studies show that in Mice, this eating regiment does promote a healthier Mouse then those who were allowed to continuously feed but I think they are leaving out a very important factor that cannot be applied to the rodent study. Of course, I am talking about the horrific condition scientists refer to as"Hangry."

Now, should you decide not to feed a mouse for 10 hours he or she just gets a little jumpy and may
lay down in some wood shavings and "nap attack" that hunger until an eager lab worker decides to
sprinkle some pellets into the cage and watch these "lab rats" devour their meal. By the way, this
worker also has a mustard stain on his lab coat and orange finger tips from his "Cheetos" binge just
moments before feeding time. But I digress and although I do believe some folks may experience some
benefits from this practice (not the Cheetos, the fasting) I for one have given this a try and
experienced such blind Hanger that I tiptoed on the edge of homicidal thoughts. Case in point, one
Monday (on my day off) I decided to try an intermittent fast and although the first couple of hours
seem to be going fine, by hour 8, things started to go downhill swiftly. At approximately 4:00 PM a
perfectly lovely UPS worker knocked on my door to deliver a package, which required a signature. At this point in the day, my pangs of Hanger seemed to go off the charts and the thought of paint chipsstarted to sound appetizing. Well as I opened the door to receive the package I knew that I was in a fragile state and I had to remove myself from this poor innocent man. He again, insisted that I sign for the package and after about a minute I snapped. The next thing I saw was this poor man pulling a stylus out of his thigh. I could not apologize more but thankfully this kind gentlemen did not press charges and did hand me his granola bar to ease my Hangerous condition. Well, that's my story and I guess I would rather spend a little less time on this planet and eat what I want when I want.

Now should you decide to want to eat something fabulous this week, may I suggest today's recipes
featuring Jumbo Shrimp in a Lemon Cream Sauce & One Pan Roasted Arctic Char with Potatoes and
Broccoli with a Honey Garlic Glaze. They are both super easy and are guaranteed to ward off the
dreaded condition of Hanger.

To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood

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 Bistro Tuna Burger
Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil
Aioli on a Toasted Roll
With a Choice of Soup*

Shrimp Ceviche Over a Mixed Field Green Salad
Served with a Tomato Aioli Drizzle and Fresh Made Tortilla Chips
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 Blackened Swordfish Pita Wrap
Spicy Grilled Atlantic Swordfish with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a
Locally Baked Pita
With a Choice of Soup*

California Salmon "Health Wrap" 
Grilled Lime Garlic Organic Salmon with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo
on Lebanese Flat Bread
With a Choice of Soup* 

Metro's "Hold Me Closer" Tilapia Pita Wrap
Italian Crusted Tilapia Fillet with Mixed Field Greens, Tomato, Red Onion and a Basil Tartar Sauce
on a Locally Baked Pita 
With a Choice of Soup*

Metro's Soft Shell Crab Tacos (2) "Crabgasmic"
Lightly Breaded Soft Shell Crabs on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**

Lemon Basil Nova Scotia Halibut Pita Wrap 
Grilled Lemon Herbed Halibut With Mixed Field Greens, Seared Veggies and Basil Aioli on Locally
Baked Pita
With a Choice of Soup* 

Pan Seared Shrimp Burger Tequila Lime Guacamole Tortillas (2) Ay Caramba!
Our House Shrimp Burger with Romaine Lettuce, Guacamole and a Tequila Lime Aioli on Grilled
Tortillas (2)
With a Choice Soup*

Metro's "Kick @$$" Catfish Roll
Spiced Cornmeal Crusted Wild Catfish with Lettuce, Tomato and Pickled Jalapeño Aioli on a Fresh
Baked Soft Roll
With a choice of Soup*

Metro's Grilled Mahi "Gyro" 
Grilled Middle Eastern Spiced Mahi Fillet With Lettuce, Tomato, Red Onion and Tzatziki Sauce on
Fresh Pita
With a Choice of Soup*

Miso Grilled Snapper Over a Mixed Field Green Salad
With a Choice of Dressing
With a Choice of Soft Drink**

Pesto Grilled Sea Bream (Dorade) Over Classic Caesar Salad
With a Choice of Soft Drink**

(For those Folks who love fish eaters but not fish)
Metro Holy Shipmate Buffalo Chicken Wrap

Buffalo Style Chicken Tenders with Romaine Lettuce and our House Blue Cheese Dressing on locally
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
Jonah Crab Claws
New Bedford Grey Sole 
Black Sea Bass
Georges Banks Flounder
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:                  
Madia (Japanese Sea Bream)
UNI (Maine)
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
American Red Snapper
Red Grouper
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 Columbia River 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)
Wellfleets (Mass)
Lucky Lime (PEI)
Island Creek (Mass)
Glidden Point (Me)
Howland's Landing(Mass)
Moonshoal (Mass)
Spring Creek (Mass)
Seven Bridges (NJ)
Pemaquid (Me)
Puffer Petite (Mass)
Peters Point (Mass)
Fishers Island (NY)
Cape May Salts (NJ)
Belon (Me)
Saquish (Mass)
Sloop Point (NJ)
Beach Point (Mass)
Rocky Nook (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...

Jumbo Shrimp in a Lemon Cream Sauce Serves 4
Lovely, elegant, sultry and that's just the words they are going to use to describe you little chef.
That said this easy weeknight delight is something you can serve even to your most haughty guests.  
Now let's turn on the stove and make some Lovely.

1½ to 2 pounds of Jumbo Shrimp peeled and deveined with the tails left on...Metro does this free of
charge, just call in advance.
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic minced
2 cups of Fish Stock; stop panicking, Metro makes this for you
The juice of 1 lemon
¼ cup of heavy cream
Salt and Pepper
1 lemon sliced thin; Thank Cod for the Metro free Lemon program
¼ cup or more of fresh chopped flat leaf parsley

How it's done
Place the shrimp in a shallow bowl or pie plate and toss with a good pinch of salt and pepper.

Next heat the olive oil over medium high heat in a large non-stick skillet. 

When the oil is hot and shimmering, sear the shrimp for about 1 to 2 minutes per side or until the
shrimp are almost cooked; transfer the shrimp to a platter (if your skillet is not large enough you
can do in batches).

Add 1 tablespoon of the butter to the skillet and sauté the garlic for about 1 minute.

Add in fish stock and lemon juice into the skillet and scrape up the brown bits from the pan. Bring
the stock to a boil and cook for about 5 to 6 minutes, reducing liquid to about half; season to
taste with salt and pepper.

Bring the shrimp and any plate juices back to the skillet and let the shrimp cook for 1 more minute
or until opaque when knife tested. 

Remove the skillet from the heat and swirl in the butter. 

Finally add in the heavy cream and gently stir in until incorporated into the dish and adjust
seasoning if necessary.

The serve, transfer the shrimp to a shallow pasta bowl and garnish with the lemon slices and chopped

Did you just "sultry" a lovely meal in under 30 minutes little chef? That's a hard Meow and yep, you

One Pan Roasted Arctic Char with Potatoes and Broccoli with a Honey Garlic Glaze Serves 4
Can one little chef make a complete dinner in under 1 hour only using one pan and sheer desire? Will
your new nickname be "One Pan Wonder?" That is a full throated yes on both accounts.

4 Arctic Char fillets 6 to 8 ounces each with the skin on and scaled
1 pound of fingerling potatoes cut in half long ways
1 Sweet potato peeled and chopped into the same size pieces as the fingerlings
2 small heads of Broccoli, chopped
2 tablespoons of olive oil divided
Salt and Pepper

For the Honey Garlic Glaze
2 tablespoons of Olive Oil
2 tablespoons of unsalted butter melted
2 tablespoons Honey
1 tablespoon of brown sugar
2 cloves of garlic minced fine
1 tablespoon of Dijon or Stone ground Mustard
½ teaspoon of each dried Basil and dried Oregano
Salt and Pepper


How it's done
Preheat your oven to 400° degrees

In a small bowl whisk together all of the ingredients of the Honey Garlic Glaze; season to taste
with salt and pepper and set aside.

Place your potatoes on a rimmed baking pan and toss with 1 tablespoon of the olive oil and salt and pepper. 

Brush the potatoes with the Honey Garlic glaze (reserving 2 tablespoons) and place in the oven to
roast for 20 minutes. 

Next, place the broccoli in a bowl and toss with the remaining olive oil, salt and pepper and set

Season the Char fillets with salt and pepper and let rest at room temperature while the potatoes are cooking. 

When the 20 minute timer goes off, add the broccoli to the baking pan and place back in the oven to roast for about 7 minutes.

Finally remove the pan after 7 minutes and place the Char fillets on top of the vegetables.


Brush the remaining Honey Garlic Glaze over the fish and place back in the oven to roast for 15 to 18 minutes or until the fish is just opaque when fork tested.

To serve, transfer the fillets to a large serving platter and arrange the vegetables around the
fish. Garnish with lemon wedges and please know that the name "Skillet Slayer" has already been
trademarked by me, so don't even think of using it unless you are prepared to pay me royalties.


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


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