Thanksgiving Foodie Alert!

October 23, 2018

We Have Begun Taking Thanksgiving Orders

Metropolitan Seafood & Gourmet is fully prepared to make your Thanksgiving Holiday a Delicious one indeed. With a full line of prepared foods from Homemade Soups, Bisque, Salads , Smoked Fish, Shrimp Cocktail Platters, Crab Claws, Oysters, Sushi, Mini Crab Cakes....way too much mention here...What the Fluke? Of course we make Coconut Shrimp. That said, we are Currently Taking Orders For your
Thanksgiving Feast...Not the Bird, the Other Stuff


Thanksgiving Week Holiday Hours
Sunday 11/18 9-4 pm
Monday 11/19 9-2 pm
Tuesday 11/20 9-7 pm
Wednesday 11/21 9-7 pm
Thurursday - Thanksgiving-Closed
Friday-Saturday 11/23-11/24 9-7 pm
Sunday 11/25 9-4 pm

Good morning to all of our beloved friends and clients and just as Apple Cider Donuts come around every year so does a study stating that a large portion of the fresh seafood you eat is mislabeled. Grouper, snapper, cod? 


Recent investigations and studies have shown mislabeling - sometimes due to error but often the result of outright fraud - is rampant in the seafood industry, showing up both in the marketplace and on restaurant menus.  One study of retailers found seafood like grouper, cod and snapper may be mislabeled up to 87 percent of the time, swapped out for less desirable and cheaper varieties. For example, only seven of the 120 samples of red snapper were actually red snapper." What the Fluke is going on? 


While I cannot speak for the other retailers, please know that at Metro we are well aware of this problem and pledge to you that you will never get a fraudulent fish from us. First and foremost, we get all of our fish in whole and butcher it ourselves ensuring that you get exactly what you are paying for. And as far as retailers not knowing that they are selling mislabeled fish, they either are full of Crab or are not real Fishmongers. Honestly these types of practices makes my half-Lebanese blood boil. Our oceans are our number one source of food worldwide and although it would be next to impossible to monitor and check every fish sold we should at least heavily fine anyone that is guilty.


It would be rather easy to wipe out this problem during a routine health department inspection. The official would simple need to take a few random samples of the products being sold and ship that off for DNA testing and when the results come back...boom, they drop the hammer.


Trust me, if someone thought they would get fined for fraudulent practices, they would damn sure be accurate in their fish labeling. Should you like to see the report on CBS click here.


A couple of corrections on the report must be stated: Although the United States has no legal guidelines for Organic Seafood many countries like, Scotland, Norway, Ireland and New Zealand do and not just the countries they mentioned on this report. Bottom line wherever you shop, get a relationship with a real Fishmonger who will eagerly help you navigate these murky waters. As for us at Metro, we cherish your trust and will steadfastly honor our covenant with you to provide the freshest real seafood the world has to offer. I sincerely hope you enjoy today's easy but elegant dishes featuring Lemon Thyme Swordfish Pan Roast & Middle Eastern Inspired Shrimp and Red Lentil

SAVE THE DATE  Saturday December 1st 2018
ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at Riverside Wines and Liquors 

This Dinner Will Be Themed Around Holiday Wines, Champagne and Proper Mistletoe Etiquette  


Tickets Will Go On Sale Thursday 10/25/18 9:00AM
Wine Selections Will Follow Shortly 

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 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**

The Scallop "Love Roll" 
Panko Crusted Day Boat Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll 
With a Choice of Soup* 

The Grilled Swordfish "Steak" Sandwich
Blackened Grilled Atlantic Swordfish with Pan Sautéed Peppers, Onions and Mushrooms with a Cayenne
Aioli on a Ciabatta Roll  
With a Choice of Soup*

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

Grilled Chipotle Black Cod Roll
Grilled Lime Garlic Black Cod (Sablefish) with Mixed Field Greens, Tomato, Red Onion and Chipotle
Mayo on a Toasted Soft Roll
With a Choice of Soup*

Spicy Catfish "Po-Boy" 
Spicy Panko Crusted Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft
With a Choice of Soup*  

Grilled Mediterranean Ahi Tuna "Health Wrap"
Grilled Sushi Grade Yellow Fin Tuna with Roasted Vegetables and a Basil Aioli on Lebanese Flat Bread 
With a Choice of Soup*  

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

Grilled Tuscan Spiced (Rosemary Garlic House-Made Dry Rub) Arctic Char on Mixed Field Green Salad 
Choose from one of our homemade dressings Blue Cheese, Ranch, Dijon Balsamic or Oil and Vinegar
With a Choice of Soft Drink** 

Metro's Famous FISH-N-CHIPS (Lunch Portion)
Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar
With a Choice of Soft Drink**

Metro's "Italiano" Fish Roll (Hold Me, Mama!)
Italian Herb Crumbed Fillet with Lettuce, Tomato and Red Onion with Oil and Vinegar and Italian
Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*

The Halibut "Caesar" Wrap 
Lemon Herb Grilled Nova Scotia Halibut Wrapped in Lebanese Flat Bread with our House Caesar Salad   
With a choice of Soft Drink**  

(For those Folks who love fish eaters but not fish)
Grilled Ginger Lime Chicken Pita Wrap

Grilled Ginger Lime Chicken Breast with Roasted Veggies and Wasabi Sauce 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: 
Blackfish (Tautog)
Boston Mackerel (Sushi Grade)
Jonah Crab Cocktail Claws 
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)
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:
American Red Snapper
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:
LIVE Dungeness Crabs 
Black Cod (Sablefish)  
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)
Glidden Point (Me)
Moonshoal (Mass)
Spring Creek (Mass)
Pemaquid (Me)
Belon (Me)
Saquish (Mass)
Sloop Point (NJ)
Beach Point (Mass)
High Bar Harbor (NJ)
BamBaLam Salt (NJ)
Rose Cove (NJ)
Wildling Bastard (NJ)
Row 34 (Mass)
Ichabod Flat (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...

Lemon Thyme Swordfish Pan Roast Serves 4
This easy weekday dish can effortlessly be made for your most elegant dinner parties. The one pan
creation will not only feed your guests with delectable love but will give you little chef powers of
persuasion and irresistible magnetism...meow.

4 Swordfish Steaks 6 to 8 ounces each ½ inch thick
3 tablespoons olive oil divided
Salt and Pepper
Flour for dredging about ½ cup
4 shallots finely chopped
1 cup white wine
1 cup fish or vegetable stock
1 large (or 2 small) lemon, thinly sliced into disks; Yeah for the free lemons at Metro!
4 to 5 sprigs of fresh thyme

How it's done
Heat 2 tablespoons of the olive oil in a large non-stick skillet (big enough to hold all 4 Swordfish
steaks) over medium high heat.

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

Dredge the fish in the flour and shake off all of the excess.

When the oil is shimmering and almost at the smoking point, sear the steaks for 2 minutes per side,
browning them nicely.

Transfer the fish to a plate and add the remaining olive oil to the skillet and reduce the heat to

Sauté the shallots until golden brown about 5 to 6 minutes then deglaze the pan with the white wine and let reduce by half.

Add the stock, lemon slices and thyme sprigs to the skillet and simmer for 5 to 6 minutes or until
the sauce reduces again by half (season the sauce to taste with salt and pepper).

Finally bring the seared swordfish steaks and any plate juices back to the skillet and simmer for 3
to 4 minutes or until the fish is just opaque when fork tested (adjust seasoning if necessary).

To serve, transfer the steaks to four plates and spoon over the sauce. Garnish with thyme sprigs and be prepared for your new found magnetism to take hold. Don't be alarmed if you desire to kiss your own reflection in the mirror...this dish is powerfully delicious.

Middle Eastern Inspired Shrimp and Red Lentil Soup Serves 4 to 6; 8 as a first course
Come feel my half-Lebanese arms around you as I deliver the most
delectable hug you have ever received (please note, there will be no back patting). Now it's your
turn little chef to pass on these love vibes to your dinner guests by making one of the easiest
soups ever.

For the Shrimp preparation

1½ pounds of medium shrimp peeled and deveined
Salt and Pepper
¼ teaspoon of turmeric
½ teaspoon of ground cumin
1 tablespoon of olive oil

For the Soup
1 tablespoon olive oil
1 yellow or white onion chopped
2 cloves of garlic, finely chopped
1½ cups of red lentils
2 quarts of fish or vegetable stock...take a deep breath, Metro makes this for you already
1 teaspoon of turmeric
1½ teaspoons ground cumin
½ cup of fresh chopped flat leaf parsley
The juice of half a lemon or more to taste

How it's done
Place the shrimp in a bowl and toss with the turmeric, cumin and a good pinch of salt and pepper.

Heat the olive oil in a soup pot over medium high heat.


When the oil is very hot, sauté the shrimpfor about 2 to 3 minutes (they do not have to be cooked all the way through). 

Transfer the shrimp to a platter and cover with plastic wrap when they cool.

Add the remaining olive oil to the same pot and gently fry the onions for about 5 minutes.

Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.

Stir in the lentils and the stock and bring to a boil and season with a good pinch of salt and
pepper; reduce to a simmer cook for 30 minutes. 

Stir the soup several times during cooking to prevent lentils from sticking to base of pan. 

After the soup has simmered, adjust the seasoning to taste with salt and pepper. 

Next, bring the shrimp and any plate juices back to the pot along with the lemon juice and parsley
and cook for another minute or two or until the shrimp is just opaque when fork tested.

Now you're ready to ladle out your hugs to four shallow soup bowls, garnish with a little more
parsley and please no back patting while passing the bread.


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

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