Spontaneously Hugs

Good morning to all of our beloved friends and clients and from the entire staff at Metropolitan Seafood & Gourmet, we would like to wish you all an abundance of health, happiness and prosperity in the New Year.

Fresh Fish over ice

Sincerely, thank you all for letting us share in your holidays and allowing us to have the most successful holiday season in our store's history. We are truly humbled by your friendship and patronage as we embark on our 30th year of business. We could have only done this with you and your fantastic appetite for the finest Seafood the World's Oceans has to offer. It is with this sentiment in mind that I ask your forgiveness in advance if we spontaneously hug you while entering the store. Should you not want this show of affection please utter the phrase "Don't Hug this Shark." We will of course honor your request but you can't stop us from devouring you with our grateful eyes...yum.

Now to more pressing matters, I for one have bested the longevity of last year's resolution by a whole two hours. That's right, my resolution to lose 50 pounds was going strong till about 10am New Years Day when my lovely bride started to fry some locally sourced bacon. Seriously, is it just me or does the smell of bacon weaken the best of us. I swear, I would have been terrible at the espionage game..."Comrade we have ways of making you talk...Sergei, start frying the bacon..." "Damn you Sergei...I'm not here on holiday, my rank and serial number are..."

Keep that New Year's resolution to get healthier just got a whole lot easier

Okay, enough of that but in all sincerity I am going to take a more realistic approach this coming year. No, I am not going to lose 50lbs but I will probably lose more hair. That said, I do resolve to treat myself better and begin to approach life with more zestful intentions. So if you care to join me the rules are as follows, enjoy as much of life has to offer, in moderation of course. Be extremely kind to yourself, especially when a wheel or two comes off your wagon. And finally, let's all enjoy the healthful benefits of the world's last hunted food source, fresh seafood.

Should you want to begin your journey tonight I sincerely hope you will enjoy today's recipes featuring Cod with a Warm Fennel and Cannelloni Bean Salad & Pan Seared Arctic Char With Sauteed Kale and Tomatoes. Again, Thank you all for allowing us the privilege of being your fishmongers.

FOODIE ALERT! SAVE THE DATE Saturday January 26th 2019 ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at Riverside Wines and Liquors

This Dinner Will Be Themed "THANK COD IT'S A NEW YEAR"

Tickets Will Go On Sale Thursday 1/10/19 9:00AM


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 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* $10

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* $10

Pesto Grilled Sea Bream (Dorade) Over Classic Caesar Salad With a Choice of Soft Drink** $12

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* $9

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* $10

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* $11

Metro's Soft Shell Crab Tacos (2) "Crabgasmic" Lightly Breaded Soft Shell Crabs 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 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* $11

Miso Grilled Arctic Char Over a Mixed Field Green Salad With a Choice of Dressing With a Choice of Soft Drink** $10

Metro's "Hold Me Closer" Turbot Pita Wrap Italian Crusted Turbot Fillet with Mixed Field Greens, Tomato, Red Onion and a Basil Tartar Sauce on a Locally Baked Pita With a Choice of Soup* $10

Metro's Classic Oyster "Po-Boy" Panko Crusted Plump Oysters With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a choice of Soup* $9

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

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* $11

(For those Folks 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* $10

**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: Nantucket Bay Scallops Razor Clams Pollack (Blue Cod) Whiting Live Sea Scallops Peconic Bay Scallops Live Sea Urchin (Me So Uni) Uni (Maine) Jonah Crab Meat (Sweety Meaty) Jonah Crab Claws 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: 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: Florida Pompano FRESH FLORIDA STONE CRAB CLAWS! Red Grouper American Red Snapper Rock Shrimp Blue Claw Crabs Cleaned and ready for spaghetti Fresh Jumbo Lump Crab Meat Fresh Lump Crab Meat Special Crab Meat Blue Crab Cocktail Claws with Horseradish Sauce

From Sustainable Seafood Sources: Tilapia Ora King Salmon (New Zealand) 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 Steel-head 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) Hama Hama (Wa) Dabob (Wa)

East Coast: Blue Points (Conn) Wildling Bastard (NJ) Ichabod Flat (Mass) Fishers Island (NY) Lucky Limes (PEI) Pemaquid (Me) Island Creek (Mass) Wellfleet (Mass) Cotuit (Mass) Martha's Vineyard (Mass) Village Bay (NB Can)



Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams


Cod with a Warm Fennel and Cannelloni Bean Salad Serves 4 What the fluke? This seems way too easy and for fish sake, dare I say healthy. Now simmer down little chef...sometimes life and dinner is just that simple. Just cook, hug and for Pete Sake stop making excuses why you're not giving more inappropriate hugs to your fishmongers...oh sorry scratch that last one.

Ingredients The Juice of 1 lemon plus lemon wedges to serve: Thank Cod you just received some free lemons from you Metro Seafood Associate 2 tablespoons olive oil plus more for drizzling 1 fennel bulb, trimmed, thinly sliced long-way, fronds (leaves) reserved, chopped

Note: if you have a mandoline, this would be the perfect time to use it little chef or ask for one for your birthday...do you really want massage oils again?

1 small red onion, thinly sliced ¾ of a pint of grape tomatoes halved 1-14 ounce can cannellini beans, drained, rinsed 4 Cod fillets 6 to 8 ounces each; you could also use Hake or Pollack with Great Success

How it's done Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.

Add fennel and onion. Cook, stirring occasionally, for 3 minutes or until just softened. Transfer to a bowl.

To the bowl add the tomatoes, beans, 2 tablespoons lemon juice and reserved fronds. Season the salad to taste with salt and pepper.

Meanwhile, season the Cod fillets with salt and pepper and heat remaining olive oil in the same skillet to med-high heat.

Cook fish for 3 to 4 minutes on each side or until just opaque when fork tested.

Plate the fish and spoon the warm salad on and around the fish.

Drizzle with olive oil and serve with lemon wedges.

What in the name of Neptune am I going to do with all my free time...how about that Rosetta Stone "how to speak" Russian DVD you got two Christmases ago. spa-KOI-nai NO-chi...that's good night little chef and you will.

Pan Seared Arctic Char With Sautéed Kale and Tomatoes Serves 4 Now don't get me wrong, by no means are these super-healthy recipes intended for you to live well into your nineties. They are in fact just delicious ways to live life to the fullest no matter what age you are. And besides who wants to have Willard Scott announce your wrinkled face on a Smuckers Jar.

Ingredients 4 Arctic Char fillets with the skin on and scaled 6 to 8 ounces each 1 large bunch of kale, stemmed and washed well Salt and Pepper 3 tablespoons olive oil divided 2 garlic cloves, minced 1 good pinch of crushed red pepper flakes...not the pinch you might take from a fishmonger's Tush...that's way too big 1-14 ounce can of peeled Italian Cherry tomatoes...Yes, Metro carries these ¼ teaspoon sugar 1 teaspoon of fresh chopped Oregano

How it's done In a large pot of boiling salted water cook the Kale for 3 minutes or until tender. With a slotted spoon remove the kale and drain.

Once cooled, squeeze the water out of the Kale and chop into a medium dice and set aside.

Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium high heat.

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

Once the olive oil starts to lightly smoke cook the fish, flesh side down first, for 2 minutes or until colored nicely.

Flip, and cook for another 2 minutes.

Transfer the fillets to a warm platter.

Add the remaining olive oil to the skillet and turn the heat down to medium and add garlic and hot pepper flakes, cook, stirring, until fragrant, about 30 seconds.

Next, stir in tomatoes with their liquid along with the sugar, salt and fresh Oregano.

Turn heat up to medium-high and stir often as the tomatoes come to a boil.

Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes; adjust seasoning with salt and pepper.

Stir in kale and simmer for another 3 to 5 minutes. Place the Char fillets on top of the kale mixture and lid the skillet off and cook for another 2 minutes or until the fish is just opaque when fork tested.

To serve, transfer the Char fillets to 4 plates and spoon the Kale mixture on and around the fish.

Should you feel the compulsion to live to 90 and beyond then I would highly recommend you not hang out with me...I'm banking on my Super Nova theme which is living very hard (with slight excess) until the whole thing just blows up.


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