NANTUCKET BAY SCALLOP SEASON

October 4, 2018

Good morning to all of our beloved friends and clients and while most folks are hay bale high in
Pumpkin Spiced everything this time of year, I would love to tell you about why this is my Favorite
Time of year. Drum Roll please (make the sound in your head)...NANTUCKET BAY SCALLOP SEASON HAS BEGUN!!!!! 

 

Oh my Sweet Jewels of the Bay. If you have not ever had these, then be prepared to be Cod Smacked. What, did one of your coworkers just tell you they had Bay Scallops a couple of weeks ago (Oh, Steven in accounting you are such a culinary dolt). Sorry Steve that was mean but you did not have
the real Nantucket Bay Scallops that are harvested only from October till March. Not to mention, they are shucked and then brought to market, just as nature intended. The other "Bay Scallops" that Steve had were probably from China, Mexico or Peru, which by the way, would not necessarily be a bad thing. It's what happens to them after harvest, anyone should find offensive. These are commonly referred to as Processed scallops that have been loaded with excessive amounts of water and are sold at a much lower price point. Processed scallops will be almost pure white (the phosphate acts also as a bleach)

 

rather than their natural ivory, creamy or pinkish color, and they will be resting in a milky, sticky liquid that makes them tend to clump together. Getting hungry yet? Of course not and the FDA requires that they be labeled a "Water Added Scallop Product" processed with Sodium Tripolyphosphate (I believe this last word is in elite spelling bees). 


But all kidding aside, no matter where you purchase your fresh seafood, be vigilant and ask question and lots of them. And if you don't get the right answer, seriously consider having chicken that night. We at Metro pledge to give you full disclosure of all the Seafood you purchase for your family and never, ever let you eat a "processed" anything. 


Please forgive my rant and I sincerely hope I can make it up to you with today's recipes featuring
Roasted Black Cod (Sablefish) with Lentils Topped with a Scallion Dijon Compound Butter &
Mediterranean Rock Shrimp Saute with a Chickpea and Tomato Salad Topped with Bulgarian Feta. As always, thank you for your time and thank you for staying "unprocessed."


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!
TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332

 
Pan Seared Shrimp Burger 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*
$10


Metro's Mahi "Steak Sandwich"
Blackened Grilled Mahi with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta
Roll
With a Choice of Soup*
$12


Metro's Grilled Salmon "Caesar" Wrap
Grilled Basil Balsamic Organic Scottish Salmon with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$10 


Grilled Pesto Arctic Char over our Classic Caesar Salad
With a Choice of Soft Drink**
$12


The California Halibut "Health Wrap" 
Grilled Lemon Basil Halibut Fillet with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo
on Lebanese Flat Bread
With a Choice of Soup* 
$10

 
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
$10


Metro's Grilled Swordfish "Gyro" 
Grilled Middle Eastern Atlantic Swordfish With Lettuce, Tomato, Red Onion and Tzatziki Sauce on
Locally Baked Pita
With a Choice of Soup*
$10


Metro's Spiced Up Mexican "Torta" Catfish Sandwich
Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with
Chipotle Aioli on a Fresh Baked Toasted Ciabatta Roll
With a Choice of Soup*
$8


Grilled Pesto Grouper over a Mixed Field Green Salad...SUPER HEALTHY!
With Choice of Soup*
$10


Metro's Fish Tacos
Panko Crusted Fillet with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Grilled Flour Tortilla
(2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soft Drink**
$8


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* 
$9 


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*
$10


Shrimp Ceviche Over a Mixed Field Green Salad
Served with a Tomato Aioli Drizzle and Fresh Made Tortilla Chips
With a Choice of Soup*
$10


(For Those of You who Love Fish Eaters, But Not Fish)
Grilled Ginger Lime Chicken Pita Wrap

Grilled Fresh Chicken Breast with Roasted Veggies and Wasabi Sauce on Fresh Baked Pita
With a Choice of Soup*
$8


**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: 
Uni (Maine)
Live Scallops (Sushi Please)
Razor Clams 
Jonah Crab Meat
Jonah Crab Claws
Bluefish
Weakfish (Sea Trout)
Hake 
New Bedford Grey Sole 
Swordfish 
Black Sea Bass
Georges Banks Flounder
Fluke 
Skate 
Nantucket Bay Scallops
Day Boat Sea Scallops  
Maine Steamers  
Nova Scotia Halibut
Monkfish
Cod 
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)
Sardines (Greece)
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 Carolina Shrimp
Pompano 
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: 
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 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


Oysters:
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)
High Bar Harbor (NJ)


I DARE YOU TO FIND A NICER OYSTER SELECTION!
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...


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...


Roasted Black Cod (Sablefish) with Lentils Topped with a Scallion Dijon Compound Butter Serves 4
This dish is designed for the Real Little Chefs in the house. It's a little more involved than our
usual recipes but if you ask any little chef, that's how they like their dinners and amorous
intentions.


Ingredients
4 Sablefish fillets, skin on and scaled; 6 to 8 ounces each
2 tablespoons of olive oil
Salt and Pepper
For the Compound Butter
6 tablespoons unsalted butter, soften at room temperature
2 tablespoon finely minced scallion greens (use the white parts for your salad little chef)
2 teaspoons grainy Dijon mustard
The juice of half a lemon


For the Lentils
1 cup French green lentils
1 quart of Fish or Vegetable Stock; NO FEAR, Metro makes both
2 medium leeks (white and pale green parts only)
4 tablespoons of the Compound butter divided
The juice of half a lemon


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


Brush a little olive oil on a baking pan and place the fillets in the pan; brush with a lithe 2 tablespoons of olive oil and season with salt and pepper; let sit at room temperature while preparing the rest of the dish.


In a small bowl combine all of the ingredients of the compound butter; season to taste with salt and pepper and set aside.


Next in a medium sauce pan, bring lentils and fish stock to a boil with a good pinch of salt and simmer uncovered until tender, about 20 minutes; remove from heat and let stand for 5 minutes, drain and return to saucepan.


Place the Black Cod in the oven and roast for 18 to 20 minutes or until opaque when fork tested. 

 

Meanwhile in a heavy skillet sauté the leeks in 1 tablespoon of the compound butter until tender, about 6 to 8 minutes. 


Next, add the lentils along with 3 tablespoons of the compound butter to leeks and heat through; season to taste with the lemon juice, salt and pepper.


To serve, divide the lentils among four plates and top each with a Black Cod fillet.


Divide the remaining compound butter and top each fillet with it. 


Garnish with lemon wedges and be prepared to get involved in grateful glances and helpful wine
pours.


Mediterranean Rock Shrimp Sauté with a Chickpea and Tomato Salad Topped with Bulgarian Feta Serves 4
If you are not into Fun, Sexy and Delicious dishes, then steer clear from this one. Now should you desire a complete meal that requires you to tear apart loaves of Pita and your guest's inhibitions then let's fire up skillet and enjoy little culinary hijinks.


Ingredients
1½ to 2 pounds of Rock Shrimp
2 tablespoons olive oil
Salt and Pepper
For the Sauté Sauce and Salad Dressing
The juice of 1 lemon
¼ cup Red Wine Vinegar
1 teaspoon ground cumin
2 teaspoons of dried oregano
1 small clove of garlic minced fine
¼ cup olive oil


For the Chickpea Tomato Salad
1 small English (seedless) cucumber washed not peeled and diced
1 cup of Grape Tomatoes halved
1-14 ounce can of Lebanese Chickpeas rinsed and drained; Metro has these
½ a large Sweet Red Bell Pepper diced
½ cup of diced red Onion
3 tablespoons of fresh chopped flat leaf parsley


For the Tzatziki Sauce
1 cup of Lebneh or Greek Style Yogurt
3 tablespoons of fresh chopped dill
The juice of 1 lemon
Salt and pepper


For Garnish
½ cup of Crumbled Bulgarian Feta; Found at Metro and other cool places


How it's done
In a small bowl whisk together the Sauté sauce ingredients; season to taste with salt and pepper,
divide in half and set aside.


Now time to make the shrimp, heat the 2 tablespoons of olive oil in a large skillet over medium high heat. Season the shrimp with a little salt and pepper and when the oil is almost smoking, sauté the shrimp for about 2 minutes. 


Add the reserved ½ of the Sauté Sauce to the skillet and cook for 1 to 2 more minutes or until the shrimp is just opaque; adjust seasoning if necessary and take the skillet off the heat.


Combine the salad ingredients in a bowl and toss with the remaining Sauté Sauce; season with salt and pepper. 

 

To serve, divide the shrimp into four shallow bowls and spoon the salad on the side.


Next, crumble over the Feta and garnish each bowl with a little dollop of the Tzatziki sauce. Should you feel "Kitten" playful at this point then you just nailed the dish...meow.


EAT FISH LOVE LONGER!
 

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

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