Superbowl LIII

Good morning to all of our beloved friends and clients and in case you're not in the know, This Sunday the Titians of the NFL will battle it out in Superbowl LIII.

Are you PUMPED? Of course not, our local teams are not in it and seeing Tom Brady in the Superbowl is like trying to get excited about seeing Bruce Willis in the seventh installment of the Die Hard franchise "A Good Day to Die Hard." Pee-Yew that film stunk. Anyway, at least it is a chance for us as fellow Americans to come together on the common bond of Football and of course, Eating our body weight in Old Bay Fried Shrimp and Queso Dip. Now that is something that excites me and truth be told I will be fasting all week so come this Sunday I can eat with the reckless abandonment of a Grizzly Bear when the Salmon are running. Heck, I might even wear a Bear Suit for the occasion. Now, should you be thinking to yourself, "Sure, I'm planning on attending a Superbowl soiree but I intend to steer clear of those fatty snacks and really concentrate on the Crudité." What? First of all, if you show up to a Superbowl bash and you see a Veggie Platter on the table, go get yourself a cocktail and pull the host or hostess to a quiet room, lets not make a scene. Once you have them alone, remind them that this is the Superbowl and not the Wheatgrassbowl and then gently put one hand on their shoulder and swiftly punch them in the stomach...Boom! Of course, they will

immediately double over and if you delivered the punch right, need a minute or two to catch their breath. But then it's going to happen, they will either throw your bass out of the party and call the cops or throw their arms around you in gratitude for waking them out of their tofu trance. Luckily you brought a tray of Shrimp and Crab Cocktail and three dozen of Metro's Chipotle Wings to get the party started. One quick note though, should you encounter "Light" beer at the same party, give the host or hostess a pass, they did let you stay and you don't want to be known as the stomach punching guy.

Well should you want to create some amazing Game Snacks yourself this Sunday I sincerely hope you will enjoy today's recipes featuring Old Bay Fried Shrimp with a Remoulade Dipping Sauce & Jalapeno Lime Steamed Mussels. Thank you as always for stopping by and allowing us the privilege of serving you.

Super Bowl LIII Headquarters Speaking of Super Bowl Festivities, Metro will once again be your connection for the most tasteful party selections. Here are just some the Items we will be featuring...

Super Bowl WEEKEND Only Metro's Famous Chipotle Chicken Wings (Must order in advance!)

Hummus Platters

Spicy Catfish Sticks with Remoulade Sauce Shrimp Cocktail Platters Buffalo Shrimp Coconut Shrimp Tequila Shrimp Rock "Pop Corn" Shrimp Sushi Platters California Rolls (Real King Crab), Spicy Tuna, Salmon Avocado, Yellow Tail, Unagi(BBQ Eel) Smoked Fish Crab Claw Platters Blue Claw, Jonah Crab, King Crab and Snow Crab Fish Balls Crab need to comment...grow up Stuffed Mushroom Caps with Either Crab or Sausage Create your own Raw bar with Clams and Oysters on the half shell Fried Calamari, Scallops wrapped in Bacon, Stuffed Clams Metro, Clams Casino, Oysters Rockefeller, Tomato and Avocado Salsa with fresh fried Corn Tortillas and The best damn Cole Slaw and Potato Salad in the State, Artisanal Local Cheeses and much More!

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 Organic Scottish Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll With a Choice of Soup* $11

A Classic Catfish PO-BOY Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll With a Choice Soup* $9

Grilled Miso Black Cod (Sablefish) Pita Wrap Miso Glazed Black Cod with Roasted Vegetables and Wasabi Sauce on a Locally Baked Pita With a Choice of Soup* $10

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

Pesto Grilled Red Snapper Fillet Over our Classic Caesar Salad With a Choice of Soft Drink** $12

Metro's Rock Shrimp "Baja" Roll Panko Crusted Florida Rock Shrimp with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Soft Roll With a Choice of Soup* $10

Metro's "Italiano" Turbot Roll Italian Herb Crumbed Mild Turbot Fillet and Lettuce, Tomato and Red Onion with Basil Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10

Metro's Grilled Grouper Tacos (2) Grilled Lime Garlic Wild Red Grouper 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

"Whole Belly" Clam Roll...Can You Say Clamtastic or Clamgasmic?! Lightly Breaded Steamer (Whole Belly) Clams With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $10

Fried Oyster "Love Roll" Panko Crusted Plump Oysters Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll With a Choice of Soup* $10

Soft Shell Crab Pita Wrap Panko Crusted Soft Shell Crab With Lettuce, Tomato, Tartar and a Touch of Hot Sauce On a Locally Baked Pita With a Choice of Soft Drink** $11

Grilled Tilapia Fajitas (2) Grilled Spiced Locally Farmed Tilapia on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $10

Grilled Tuscan Seasoned Wild Pink Shrimp Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $12

(For those Folks Who Love Fish Eaters but not Fish) Chicken "Club" Pita Wrap Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo 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: Jonah Crab Meat (Sweety Meaty) Jonah Crab Cocktail Claws Grey Sole (New Bedford) Hake Uni (Maine) Whole Belly Shucked Steamers 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 Sardines (Greece) 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 Grouper 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) Sunset (Wa)

East Coast: Blue Points (Conn) Wildling Bastard (NJ) Ichabod Flat (Mass) Fishers Island (NY) Lucky Limes (PEI) Island Creek (Mass) Wellfleet (Mass) Rose Cove (NJ) Saquish (Mass) Moonshoal (Mass) Glidden Point (ME) Sloop Point (NJ) Damsels in Distress (ME) Pemaquids (ME) Spring Creek (Mass) Beau Soleil (NB Can)



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


Old Bay Fried Shrimp with a Remoulade Dipping Sauce Serves 8 Stone Cold Party Goers or Me and You with the shades drawn. For those of you who view Fried Foods as a mortal sin, this would be a good time for you to open a bag of raw almonds and leave the room. For the rest of us that know we will not live forever, let's enjoy this Sin time.

Ingredients 3 to 4 cups vegetable oil (or amount needed for deep frying) 1½ pounds of large shrimp peeled and deveined with the tails left on (Metro will do this free of charge, just please ask) 1 cup all-purpose flour 1-2 teaspoons of Old Bay Seasoning Salt and Pepper 2 large eggs whisked together with 3 tablespoons of water and 3 or 4 dashes of your favorite hot sauce (I keep it old school for this one, Tabasco) 2 cups of Panko Bread Crumbs

For the Remoulade 1 each Egg yolk 3 tablespoons Dijon mustard 2 tablespoons of whole grain mustard ½ teaspoon of salt The juice of half a lemon or more to taste 2 cups of Canola oil ½ cup of Olive Oil 1 shallot minced fine 3 cloves of garlic minced fine 3 tablespoons of capers rinsed, drained and roughly chopped 2 tablespoons of chopped Cornichons (those are the tiny sweet pickles) 2 tablespoons of fresh chopped chives 2 to 3 dashes of Tabasco sauce this one is in your hands little chef

How it's done First make the Remoulade: whisk the egg yolk with mustard until thoroughly combined and mixture begins to pale in color.

Slowly add the oils while whisking to emulsify.

Add the Lemon juice as needed... should resemble the look and feel of mayonnaise.

Stir in the remaining ingredients and adjust seasoning if necessary; set aside in the refrigerator.

Now let's get to business, pat the shrimp dry with paper towels and let's set up a breading station.

In the first bowl you will combine the flour with the Old bay seasoning and a good pinch of salt and pepper.

The second bowl will be your beaten eggs with the water and tabasco and your third bowl will be the panko bread crumbs.

You will also want to set up a baking sheet lined with a about 3 layers of paper towels.

Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast iron skillet, saucepan, or deep fryer to 350° degrees.

Working in batches dredge a few of the shrimp in the seasoned flour mixture, shaking off all the excess, then holding the shrimp by the tails, dip in the egg mixture, and then into the panko breadcrumbs to coat. Repeat with the remaining Shrimp...are you jazzed yet, I am.

Once the oil has reached the temperature (350 F), add several Shrimp, about 8 to 10 depending on the pan size, to the hot oil and fry until golden brown, about 2 to 3 minutes or until the shrimp is just opaque when knife tested (I love testing shrimp because I can eat before the guests arrive).

Remove the shrimp with a slotted spoon and place on the paper towels to drain.

Repeat until you have finished all the shrimp. (Note: you can fry in advance and warm the shrimp on a cookie tray in the oven (350° five minutes).

To serve, just yell out of the kitchen "The Shrimp is Done!" and garnish with lemon wedges and of course your Remoulade sauce.

Jalapeño Lime Steamed Mussels Serves 4 for an Appetizer, 2 for a Main Course and Me with two cold beers. Oh Mussels, what can I say about you; you're easy, cheap and always deliver a good time. Ironically these were the same words to describe me in my high school yearbook.

Ingredients 2 pounds of Prince Edward Island or Maine Mussels I prefer larger Mussels for this dish 2 tablespoons olive oil 2 tablespoons unsalted butter ¼ teaspoon crushed red pepper flakes or more if you want to ride the Spicy Train 2 shallots chopped 1 jalapeno pepper seeded and chopped (if you want the heat leave the seeds in...all aboard! 2 cloves of garlic, minced 2 Plum (Roma) tomatoes, seeded and chopped ½ cup of dry white wine The finely grated zest of one lime The juice of 1 lime 4 tablespoons of fresh chopped cilantro 1 loaf of crusty bread to help celebrate your gorgeous culinary achievements. Should you be gluten free at this time in your life, please know that I will pray for you.

How it's done Today's mussels are pretty clean, so just give them a light scrub and rinse well.

In a medium stock pot big enough to hold the mussels comfortably, heat the olive oil and butter over medium heat and add the crushed red pepper flakes and cook for about 10 seconds.

Next sauté the shallots, jalapeno pepper and garlic for about 2 to 3 minutes or until fragrant.

Add the tomatoes to the pot and cook until the tomatoes begin to break down, about 2 to 3 minutes.

Turn the heat to high and add the white wine and let it come to a boil.

Add the mussels, cover the pot and cook until the shells open, about 5 minutes; season with salt if necessary.

Discard any mussels that have not opened.

To serve, turn the mussels out into a large pasta bowl and sprinkle over the lime zest, lime juice and chopped cilantro.


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