Good morning to all of our beloved friends and clients and while I have abandoned my New Year's Resolutions like an open faced peanut butter and jelly sandwich that has hit the ground, I remain resolute on being the Best Fishmonger I can be to you all.
What the Sole Fillet are you talking about Fishman?
Well, it goes something like this, in 2019 my mission is to get the world to cook more fish at home. While Seafood consumption is steadily on the rise, the majority of it is purchased in restaurants leaving the "Little Chefs" of the world struggling to keep up with the piscivorous demands of their loved ones. The excuses for not cooking fresh Fish at home are numerous and rarely hold any solid facts to back them up. For example, "I didn't grow up eating fish and I think it's hard to cook." Are you listening to yourself, it takes an average of about 30 minutes to prepare any delectable seafood selection from the world's oceans, compared to an hour or more for the average chicken dish. By the way if you are referring to boneless skinless chicken breast, then please allow me to rescue your taste buds with one of today's featured recipes, A Super Easy Honey Lemon Roasted Salmon. Not only will your heart prance like a spry Flamenco Dancer your taste buds will drop to one knee is sumptuous gratitude. And of course, my favorite excuse for not cooking fish at home "It makes my house smell like fish"...Okay, all I'm hearing is that you have purchased fish from the wrong market, fresh fish should never stink up the house of course unless you are heating up a can of Friskies Salmon Cat food.
By the way, it should be served and room temperature with a playful Pinot. Of course cost is a factor and the fact is that "Real" Seafood is the last hunted food source on the planet so it's procurement can be somewhat pricey. But, so is high blood pressure medication and the up-charge when you are buying a XXXL shirt.
And let's not forget how cooking at home benefits us as a society, the camaraderie of the human spirit as you simmer up a pot of another of today's recipes Lemon Basil Shrimp Soup is only rivaled by the bonding you experience when singing around a campfire. The next time you cook fresh fish at home I dare you to get your lovely snout out of the phone and take a good look around at your dinner mates smiles and unbridled delight in your creation...if you begin to weep, that's cool, we still are in a judgement free zone. In conclusion, I promise to create easier recipes for you to make and our entire staff is ready to assist you with any Seafood preparation that you might want to try. Oh, I forgot to mention, you can drink as much wine as you like while cooking it's just a "Little Chef" thing.
We all sincerely look forward to creating more home cooks in the New Year and are internally grateful that you so kindly allow us to be your humble fishmongers. #cookfishathome
We are Taking the Show on the Road SAVE THE DATE February 5th A Live Cooking Demo by your Humble Half Lebanese Fishmonger at Grape Finale and The Fudge Shoppe, February 5, 2019; 6:30 pm - 9:00 pm CLICK HERE see Menu and Purchase Tickets
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 Grilled Shrimp "Gyro" Grilled Middle Eastern Spiced Wild Pink Shrimp With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita With a Choice of Soup* $10
Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10
The Grilled Italian Sea Bream "Health Wrap" Grilled Lemon Sea Bream (Dorade) Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $10
Metro's Blackened Mahi Pita Wrap Spicy Grilled Mahi with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita With a Choice of Soup* $10
Metro's Grilled Fish Tacos (2) Grilled Lime Garlic Wild Golden Tilefish Fillet with Shredded Cabbage, Our house Pico de Gallo and Baja Sauce on (2) Flour Tortillas with Our House pickled Jalapeños and Red Onions on the side With a choice of Soup* $10
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
The "Sloppy" Soft Crab Roll Panko Crusted Soft Shell Crab with Our House Cole Slaw and Remoulade Sauce on a Toasted Ciabatta Roll With a Bag of North Fork Potato Chips☺ With a Choice of Soft Drink* $10
The Crab Cake "Caesar Wrap" Our Golden Lump Crab Cake with Our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $10
Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens With a Choice of Soup* $20
The Mexican Rock Shrimp "Torta" Panko Crusted Rock Shrimp with Lettuce, Tomato, Pickled Onions, Avocado with Chipotle Aioli on a Fresh Baked Soft Roll With a choice of Soup* $11
Tuscan Spiced Day Boat Sea Scallops Over a Mixed Field Green Salad With a Choice of Dressing With a Choice of Soft Drink** $11
Pesto Grilled Arctic Char Over Classic Caesar Salad With a Choice of Soft Drink** $12
(For those Folks who love fish eaters but not fish) Holy Shipmate! Buffalo Chicken Pita Wrap Buffalo Style Chicken Tenders with Romaine Lettuce and our House Blue Cheese Dressing on locally baked Pita 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, Lobster Bisque AND Chicken Rice All Soups Lovingly Made In-House
Today's Fresh Fish Selections
From the North: Nantucket Bay Scallops 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: Madia (Japanese Sea Bream) Ahi Sushi Grade Tuna U-4 Head On She Tiger Prawns (Nigeria) 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: Golden Tilefish Spanish Mackerel 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 Certified Organic King Salmon (BC Can) 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) Live Dungeness Crabs 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) 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) Rose Cove (NJ) Saquish (Mass) Moonshoal (Mass) Glidden Point (ME) Damsels In Distress (ME)
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
A Super Easy Honey Lemon Roasted Salmon Serves 4 Got no time to cook? Okay, that may be true but you did just spend the last 45 minutes checking out Jan's (your high school chum) facebook page and wondering how in the hell she posted a picture of herself on vacation wearing a string bikini #brave. Now let's put down the phone and make those loved ones a gorgeous supper.
Ingredients 4 center cut (ask your Metro Associate) Salmon fillets 6 to 8 ounces each with the skin left on but scaled Olive oil for brushing pan 4 tablespoons unsalted butter, softened 2 teaspoons of finely grated lemon zest The juice of 1 lemon 2 teaspoons honey 2 teaspoons of freshly chopped thyme leaves 2 small cloves of garlic minced fine Salt and Pepper Lemon wedges for serving; Thank Cod for the Metro Free Lemon Program
How it's done Line a baking pan with aluminum foil.
Brush the foil with a little oil and place the fillets, flesh side up, on the foil.
In a small bowl, mix the softened butter with the lemon zest, lemon juice, honey, thyme and garlic.
Season to taste with salt and pepper.
Rub the butter mixture on top of the Salmon fillets and let sit at room temperature for about 15 to 20 minutes.
Preheat the oven to 425° degrees.
Place the fish in the oven and roast for 20 minutes or until the fish is just opaque when fork tested.
To serve, transfer the fish to large serving platter and drizzle with the pan juices.
Garnish with lemon and stop facebook stalking Jan and give her a call. She would not only love to hear from you but I'm sure she would gladly accept your invitation for a home cooked meal. #cookfishathome
Lemon Basil Shrimp Soup Serves 4 Hey who doesn't like a warm fashionable scarf in the winter months? That said, I am not digging my "Third Chin" scarf I've been donning since the holidays. So, I created this recipe to not only warm the palates of my loved ones but to rid myself of my flesh scarf.
Ingredients 1½ pounds of medium shrimp peeled and deveined with the tails removed 1 big handful of shrimp shells (just ask the staff at Metro to get these for you when you order your shrimp cleaned) 2 quarts of fish stock; Calm down little chef Metro makes this for you. 4 tablespoons olive oil divided 1 cup leeks, thinly sliced (use the white portion only) 2 cloves of garlic minced fine 1½ cups Idaho Russet potato, peeled, cut into approximately 1/4-inch cubes ½ cup cooked Jasmine rice; I have even used leftover take-out Chinese white rice with great success 6 tablespoons fresh lemon juice or more to taste 1 cup Fresh Basil leaves roughly chopped Salt and Pepper
Instructions Bring the fish stock to a boil in a large pot and add the shrimp shells, reduce to a simmer and cook for about 10 minutes.
Strain the stock into bowl and set aside.
Season the shrimp with a little salt and pepper.
Heat the same soup pot over medium high heat, add 2 tablespoons of the olive oil and sauté the shrimp for 2 to 3 minutes or until just starting to turn pink but still a little translucent; transfer the shrimp to a plate and set aside.
Next add the remaining olive oil to the pot and cook the leeks and garlic until the leeks have softened and the garlic is very aromatic, about 3 minutes.
Add the potatoes and stir to blend.
Pour the fish stock back in the pot and bring to a boil. Reduce the heat to low, cover and let it simmer gently until the potatoes are tender, about 5 minutes.
Once the potatoes are tender, add the shrimp, rice, lemon juice and basil to the pot. Cook until the basil has completely wilted. Season the soup to taste with salt and pepper and adjust the lemon if necessary.
To serve, ladle the soup into four bowls and be prepared for fat shedding to begin. #cookfishathome
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833