Life is pretty Coddamn Awesome

November 21, 2018

Good morning to all of our beloved friends and clients and as you go face first into the beginning of the holiday season, please stay calm and remember, Life is pretty Coddamn Awesome. 

 

Of course we all know that the other side of the dirt is not our preferred status and I feel like a hack saying it but I even have to remind myself, every now and then.


Now I promise not to get too "Oprah" on you but I cannot begin to tell you how grateful we are for you, our amazing clients. And please know that we experience this every day in one form or another, not only through your patronage but your always welcomed quirky comments. I would just like to share a few and I promise not reveal anyone's true identity. 


The first one was told to me just this past weekend by a lovely women from Whitehouse who stated "Your smoked whitefish salad is like crack cocaine..." and then she hugged me. And a man from Annandale professed that we "ruined him" with the freshness of our fish...I delivered the hug that time but he quickly tried to pry my bear claws off of him...I did not let go. And finally I could not begin to thank, from the bottom of my briny heart, when a customer says "I love coming here." Seriously, that is a soul punch that knocks me out every time. So on top of the health of our family and friends it is you our clients who are a true blessing we are so Thankful for. We are here to take care of you and we love it, so Cheers to you all. 

 

Now should you feel like upping your Thanksgiving Feast with a couple of my favorite appetizers, may I recommend the following dishes. Just scroll down to see the recipes below and have a Happy and Love filled Thanksgiving.

 

Scalloped Oysters

Rock Shrimp Cakes with a Basil Caper Tartar Sauce

Smoked Lemon Trout Pate

Stuffed Chorizo Clams

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Thanksgiving Week Holiday Hours
Sun 11/18 9-4pm
Mon 11/19 9-2 pm
Tues 11/20 9-7 pm
Wed 11/21 9-7pm
Thur-Thanksgiving-Closed
Fri-Sat 11/23-11/24 9-7pm
Sunday 11/25 9-4pm
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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 
 
"California" Salmon Burger 
(Dude, This Burger is the Bomb)
Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll
With a Choice of Soup* 
$10


Metro's Snapper Emparedado (Sandwich)
Corn Meal Crusted Wild Bay Snapper with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice of Soup*
$10


Metro's Famous Soft Shell Crab Tacos (2) 
Panko Crusted Soft Shell Crab on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**
$10


Metro's Mahi "Steak Sandwich"
Blackened Grilled Wild Mahi Fillet with Sautéed Peppers Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*
$10


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


The Mediterranean Sea Bream "Health Wrap"  
Balsamic Herb Grilled Sea Bream (Dorade) with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread 
With a Choice of Soup*
$11


Metro's South West Arctic Char Pita Wrap
Grilled Lime Garlic Arctic Char With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Metro's 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 Roll
With a choice of Soup*
$8


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**
$8 


Grilled Tequila Lime Tilapia Fillet Over Black Beans Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


Grilled Basil Balsamic Shrimp a Mixed Field Green Salad
With a Choice of Dressing
With a Choice of Soft Drink**
$10


Pesto Grilled Wild Red Grouper Over Our Classic Caesar Salad
With a Choice of Soft Drink**
$12 


Metro's Falafel With "The Works"  
Vegetarian Spiced Chick Pea Patties with Lettuce, Tomato, Pickled wild Cucumber, Hot Peppers With Tahini  
(Sesame) Sauce and Hot Sauce on locally baked Pita Bread
With a Choice of Soft Drink**
$7 


(For those Folks who love fish eaters but not fish)
Metro's Almost Famous Chicken Tacos (2) 

Lightly Breaded Fresh White Meat Chicken on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**
$8


**Soft Drink Choices for Specials Coke, Diet Coke, Sprite and Water
*Soup Choices-Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice 
All Soups Lovingly Made In-House

 

Today's Fresh Fish Selections
 

From the North: 
Live Rock Crab (Maine)
Jonah Crab Claws
Peconic Bay Scallops 
Porgies (Scup)
Live Sea Urchin (Me So Uni)
Jonah Crab Meat (Sweety Meaty)
Grey Sole (New Bedford)
Swordfish 
Hake 
Black Sea Bass
Fluke (Sushi Grade)
Skate 
Day Boat Sea Scallops "Dry" 
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:                  
Sardines (Greece)
Anchovies (Greece)
Madia (Japanese Sea Bream)
Ahi Sushi Grade Tuna 
Mahi 
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:
Tripletail Fish
Florida Pompano 
FRESH FLORIDA STONE CRAB CLAWS!
Golden Tilefish 
Red Grouper 
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: 
Tilapia 
Creative King Farmed Salmon (Organic)
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:
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
Oysters:
West Coast:

Kumamotos (Ca)
Totten Inlet (Wa)
Sunset Beach (Wa)


East Coast:
Blue Points (Conn)
Glidden Point (Me)
Spring Creek (Mass)
Beach Point (Mass)
High Bar Harbor (NJ)
Rose Cove (NJ)
Wildling Bastard (NJ)
Ichabod Flat (Mass)
Damsels In Distress (Me)
Fishers Island (NY)
Lucky Limes (PEI)
Pemaquid (Me)
Beau Soleil (PEI)
Island Creek (Mass)
Wellfleet (Mass)
Cotuit (Mass)


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 


Scalloped Oysters Serves 6 to 8
Someone once asked me if they could substitute "Heart Smart" spread for the butter on this recipe.   And after I picked them off the ground from a full on punch to their bread basket, I empathetically told them, not really and could you please leave the party. And to my Mother in-law, I offer, once more, my most heartfelt apology...I was just kidding.
Make no excuses for wanting to take your taste buds to an old fashion full fat, burlesque show....enjoy fellow travelers


Ingredients       
2 cups of Panko Bread Crumbs
1 pint of shucked Oysters
Salt and pepper
1 stick of melted unsalted butter plus more for buttering baking dish
1 egg beaten
¾ cup of heavy Cream


How it's done
Preheat oven to 350° degrees


Butter a 9-inch by 5-inch baking dish and cover the base with a thin layer of Panko, about 1/3 cup. Next arrange half of the oysters and liquor on top of the panko and season with salt and pepper.


Cover with another 1/3 cup Panko and drizzle over half of the melted butter. Add a second layer of oysters, season with salt and pepper, and then top with the remaining Panko.


In a small bowl, whisk together the egg and cream, then pour the mixture over the crumbs. Drizzle over the remaining butter.


Bake until the oysters are firm and the edges are golden-brown, about 30 minutes.


Let rest for 10 minutes and serve. You should probably be aware I will come over to help you enjoy this dish but, be warned, it's depth of richness usually has me crying like when I watch Dr. Zhivago...just don't pay me any attention, I will eventually stop


Rock Shrimp Cakes with a Basil Caper Tartar Sauce Serves 6 to 8 for appetizers
Not if, but when you make these don't be alarmed if a couple of scenarios play out
1) Someone might get punched in the face to offset the intense flavor pleasure or
2) Someone might rip your clothes off to offset the intense flavor pleasure...Yeah, really.


Ingredients
For the Shrimp Cakes

1 pound Rock Shrimp
½ of a Sweet Red bell pepper, finely minced
2 scallions chopped
1/3 cup finely minced Basil leaves
2 cloves garlic minced
1 teaspoon of finely grated Lemon Zest
1 egg, beaten
1 cup + ½ cup Panko bread crumbs
2 teaspoons salt
Black pepper
Olive oil for frying


For the Basil Caper Tartar Sauce
1 cup Mayonnaise
½ cup of finely chopped Basil
2 tablespoons capers rinsed and drained
The juice of 1 lemon
Salt and pepper


How it's done
To make the Shrimp cakes add the Scallions, Basil, Garlic, Lemon Zest and egg to a food processor and whiz for 1 minute. 


Next add the Rock Shrimp and the salt to the mixture and process until chopped well, with some texture. 


Turn the mixture out into a bowl and season with black pepper and fold in the chopped Red Pepper and the ½ cup of panko; cover and refrigerate for 15 minutes.


Next make the Basil Caper Tartar Sauce by combining all of the ingredients in a small bowl and season to taste with salt and pepper and set aside.


Now heat a ½ inch of Olive Oil in a heavy, wide frying skillet over medium-high heat until it gets hot. Meanwhile take the Shrimp cake mixture out of the fridge and mold out 16 small cakes. 


Place the remaining cup of Panko in a shallow bowl and, gently, "crumb" the cakes in the bread crumbs. 


Fry the Cakes for 3 minutes per side or until they are golden brown and shrimp is cooked on the inside; drain on a paper towel. 


Serve with the tartar sauce and cut lemons. 


By the way, both scenarios can really chalk up to a "win win" situation as long as you have the right attitude and by that I mean, a little drunk.


Smoked Lemon Trout Pâté Serves 6 to 8 for Appetizers
This is such an easy appetizer and if you are very lucky you will have some of this leftover the next morning for your breakfast toast...You know what? Screw the party, let's just make this for your Sunday Brunch and if you invite me then you'll have someone there who won't judge the amount of Bloody Marys you've had.

  
Ingredients
2 smoked Trout; bones and skin removed, this is lovingly done by your Metro Seafood Associate. Note: for a full flavored pâté try the smoked pepper bluefish, 6 to 8 ounces
2 large or 4 small scallions sliced thin
1 teaspoon of finely grated Lemon Zest
The Juice of 1 lemon
6 ounces of Cream Cheese left out at room temperature
2 teaspoons of prepared jarred horseradish
2 ounces of baby spinach leaves
3 tablespoons of fresh chopped flat leaf parsley
Fresh ground black pepper-Note: if using the peppered Bluefish you wont need any pepper
1 Baguette sliced...Metro carries Balthazar Bread delivered daily


How it's done
Add all ingredients except for the Baguette into your food processor and "Whizz" until a smooth Pâté forms. Add a little black pepper to taste and process until well combined.


To serve, transfer the pâté to a small serving bowl and arrange the baguette slices around.


And remember, we are also not judging how many cocktails I've had as well


Stuffed Chorizo Clams Serves 6 to 8 for appetizers
Clams and sausage are nothing short of culinary perfection. That said if you are a fan of the Spanish Dance, the Flamenco, get ready to have your tongue moving to its delectably rhythmic beat.


Ingredients
24 little neck clams shucked on the half shell...this job will be lovingly performed by your Metro Seafood Specialist
2 tablespoons of olive oil plus a little more if needed
1 link of Fresh Cooked Chorizo Sausage; Yes, Metro has this.
1 small shallot minced
2 cloves garlic minced
¾ cup of panko bread crumbs
½ cup of Romano cheese
½ cup of fresh chopped flat leaf parsley
Lemon wedges for serving


How it's done
Place you half-shell clams on a baking pan and preheat the oven to 450° degrees.


In a small skillet, heat the olive oil over medium heat. When the oil is hot, sauté the chorizo to render some of the fat and release the gorgeous paprika color. 


Add the shallots and garlic to the skillet and cook until tender about 2 minutes. Turn the skillet to low heat and stir in the panko bread crumbs, allowing them to absorb the oils.  


Remove the skillet from the heat and stir in the Romano cheese and parsley; season to taste with salt and pepper (you might not need any because the grated cheese and fresh clams are naturally salty). If your mixture is a little dry just add a little extra olive oil.


Next, spoon the stuffing mixture on top of each clam. Place the clams in the oven and bake for 10 to 12 minutes or until golden. 


Should you decide to enhance your flavorful experience with authentic Spanish music, may I suggest you create a Flamenco station on Pandora...I personally am a major Paco Pena fan.


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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