October is National Seafood Month!

October 16, 2018

Good morning to all of our beloved friends and clients and did you know that October is National Seafood Month?

 

Well of course, the piscivorous folks among us already have begun the celebration of fresh Seafood but some of you might be saying to yourself, why a whole month. Well for one if you had a national Beef or Chicken month, you could probably stay jazzed for about the first three days then come to the realization that it's just one protein and if I eat beef everyday for a whole month I will probably need a coronary artery bypass. But let's take seafood for instance, there are so many lovely varieties in the world's oceans you could literally dine twice a day for two months and not get through all of the delectable offerings. And lets not forget that only seafood is the "protein with benefits." 


What the Hake are you talking about fishman? Well, it's like "friends with benefits" but no one gets emotionally ruined from the experience.


In fact, the only down side is that you might just live a more healthful life due to the fact that Seafood is the highest-quality protein rich in omega-3s, vitamins and minerals. It is important to eat seafood and omega-3s to support brain health, heart health, eye health and even a baby's health. Now for those of you who might not have grown up in Atlantis surrounded by fresh seafood, you might be thinking...I don't have a fluking clue how to prepare fresh seafood. No worries, that's where Metro comes in, to gently guide you toward stress free delectable waters. That's right, just ask any of our eager fishmongers how to prepare any fresh seafood selection...for the love of Cod...we live for it. Seriously, it is our honor and sincere pleasure to help in your seafood meal preparations. And if that is not enough, we'll even make it easier by prepping your fish so all you have to do is grill, roast or pan sear it and boom, dinner is made and another heart just got stronger. 

 

 

I would like to remind everyone that we will not be doing the bobbing for crabs game this year due to the injuries some of our clients suffered during last October's festivities. In all fairness, we did tell them that the Crabs were alive.


Well that said, I hope you enjoy today's easy weeknight recipes featuring Spicy Honey Glazed Roasted Salmon & Crispy Dijon Tilapia with a Fennel and Arugula Salad. As always thank you for loving fresh Seafood and allowing us to love you.


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 


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


Grilled Ginger Lime Black Cod on a Mixed Field Green Salad with a Miso Salad Dressing (on the side)
With a choice of Soup*  
$11 


A Mediterranean Mahi "Health Wrap"
Grilled Lemon Garlic Mahi with Mixed Field Greens, Roasted Veggies and a Basil Aioli Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$10 


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


Thai Spiced Wild Coho Salmon Roll
Sweet Chili Lime Grilled Wild Coho Salmon with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Toasted Soft Roll
With a Choice of Soup*
$8


Grilled Grouper Fajitas (2)
Grilled Wild Carolina Red Grouper on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce
With a Choice of Soft Drink**
$11


Introducing the Baja Shrimp Salad Roll
A Lime Baja Chopped Shrimp Salad with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Ciabatta Roll
With a Choice of Soup* 
$10


Metro's Mexican "Torta" Arctic Char Sandwich
Grilled Lime Garlic Arctic Char Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll
With a Choice of Soup*
$9


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


Grilled Blackened Organic Salmon over our Classic Caesar Salad
Of course, we make our own Dressing and Croutons...This is Metro
With a Choice of Soft Drink**
$12


The "Lusty" Rock Shrimp Roll
It's Like a Love Roll but you don't call the next day
Panko Crusted Wild Rock Shrimp With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*
$9  


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*
$9


Grilled "Fajita" Spiced Sea Bream (Dorade) over Sautéed Black Beans and Saffron Rice
With the Choice of Soup*
$10


(For those who don't love Fish But LOVE the People that do)
South West Spiced Chicken "Health" Wrap

Grilled Spiced Chicken Breast Mixed Field Greens with Roasted Veggies and a Chipotle Aioli on Lebanese Flat Bread
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: 
Uni (Maine)
Hake 
Swordfish 
Bluefish 
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)
Mahi 
Sardines (Greece)
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:
Pompano 
American Red Snapper
Red Grouper
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 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)
Glidden Point (Me)
Moonshoal (Mass)
Spring Creek (Mass)
Pemaquid (Me)
Fishers Island (NY)
Belon (Me)
Saquish (Mass)
Sloop Point (NJ)
Beach Point (Mass)
High Bar Harbor (NJ)
Rose Cove (NJ)
Row 34 (Mass)
Wildling Bastards (NJ)
Ichabod Flat (Mass)
Bambalam (NJ)


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


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...


Spicy Honey Glazed Roasted Salmon Serves 4
Of course, I am well aware that "Spicy Honey" was my stage name during my brief stint with the famed Chippendale Dancers. Unfortunately, my agent thought that the full-figured dancer craze was going to take off...it did not but this lovely weeknight dish will.


Ingredients
4 Salmon Fillets 6 to 8 ounces each with the skin on and scaled
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon salt (I prefer Kosher Salt)
½ teaspoon black pepper
1 to 2 pinches of crushed red pepper flakes
½ teaspoon chili powder
1/2 cup honey
2 tablespoons apple cider vinegar
Olive oil for brushing the pan


How it's done
In a small bowl combine the smoked paprika, garlic powder, salt, pepper, red pepper flakes and chili powder. Place the fish on a plate and season both sides with the spice mix and cover with plastic wrap; let rest at room temperature while you preheat the oven.


Preheat your oven to 450° degrees.


In another small bowl whisk together, the honey and cider vinegar until it is well combined.


Place the salmon fillets on a lightly oiled baking pan and brush the honey mixture over the fish.


Place the pan in the oven and roast the fish for 18 to 20 minutes or until it is just opaque when fork tested.


If you are looking for a couple of extra dancers for this dinner may I suggest a loaf of Balthazar bread and high stepping mixed field green salad. Try not to act shocked when someone at the table tries to slip a dollar in your apron.
 

Crispy Dijon Tilapia with a Fennel and Arugula Salad Serves 4
As the days get shorter, some of us and I mean me can get a little funky with less sunshine. That's were you come in Little Chef MD. You can't make more Sunshine, but you can produce love rays with this easy weekday comfort classic. Let the healing begin.


Ingredients
4 Tilapia fillets 6 ounces each: Fun fact; Metro's Tilapia is procured whole and filleted
Salt and Pepper
½ cup all-purpose flour
2 Eggs beaten in a shallow bowl
3 tablespoons Dijon Mustard
2 cloves of garlic minced very fine
1½ teaspoons of dried oregano
1 teaspoon of finely grated lemon zest
2 cups of Panko breadcrumbs
Oil for frying ½ vegetable ½ olive oil (see below for amounts)


For the Fennel Arugula Salad
1 bulb of Fennel trimmed and sliced thin (time to break out your mandoline little chef)
1-5-ounce package of Baby Arugula or your Favorite Salad Greens
The juice of 2 lemons
1 tablespoon of Dijon mustard
¼ cup of olive oil
Salt and Pepper


How it's done
First make the salad dressing by whisking together the lemon juice, Dijon mustard and olive oil in a small bowl; season to taste with salt and pepper and set aside.


Next set up your breading station with three shallow bowls: The first bowl will be your flour. 


The second bowl will be your beaten eggs that you have whisked in the Dijon mustard, garlic, oregano and lemon zest. 


The third bowl will have our Panko breadcrumbs. 


Now we are ready to chef this ship up.


Season the Tilapia fillets on both sides with salt and pepper. 


Dredge into the flour, shaking off any excess, then into the egg mixture and finally into the panko breadcrumbs making sure each fillet is completely covered; place the fillets on a plate and heat up our oil.


Heat a ½ of oil in a large skillet (big enough to hold all four fillets) over medium high heat (about 175 degrees or until, when you drop in a breadcrumb, it sizzles).


Place the fillets in the skillet and fry for 3 to 4 minutes until golden, flip and cook for another 2 to 3 minutes or until the fish is just opaque when fork tested. Transfer the fillets to a paper towel.


Toss the fennel and arugula with the dressing and adjust seasoning if necessary.


To serve, place the fillets on four plates and top each with lovely amount of salad.


Tear off a piece of crusty bread and know that you just transformed your kitchen into a culinary sunny love hut.


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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