Good morning to all of our beloved friends and clients and although I would have loved to go over the do's and don'ts for this year's St Patrick's Day celebration or even talk about the time change and the hope of lighter days, I once again am forced to address a subject that brings this fishmonger's blood to a Low Country Boil.

That's right we are talking about FISH FRAUD. According to a report at CNN (to read full article click here),

If you splurge on the sea bass or snapper, you may not always be getting what you pay for, even at the fanciest restaurants and upscale fish markets (not Metro). "There's something, well, fishy going on with certain favorite fish dishes, according to a new study from the conservation group OCEANA. DNA tests showed that about 21% of the fish researchers sampled was not what it was called on the label or menu." What the fluke is going on is simple, folks are ripping off the consumer by switching less expensive fish for their higher priced species. But how in the "#@!!" can a consumer protect themselves from these nefarious practices.

There are of course many ways to ensure you are getting what you payed for but the most obvious is informing yourself by asking questions. For example, if you are thinking about getting Red

Snapper for dinner, then by all means, ask the fishmonger or waitstaff, "Where exactly is the fish from?" (please keep in mind that American Red Snapper is only caught of the Florida Coast and Gulf of Mexico.) Now if your Fishmonger or Wait staff even stutters for a second, chances are you are getting another fish. But how do I know if he or she is lying, you don't, just keep asking more questions and if they don't supply you with hospitable passionate answers, it's time to hightail it out of that establishment and order a pizza while you regroup.

Case in point, a couple of weeks ago a client asked me for Wild Salmon and also claimed she was getting it all winter long in the city, I almost crabbed myself. The very first of the Wild Salmon is just happening this week and there has been no Wild Salmon at all...I didn't know whether to hold her or slap her but I calmly explained that this is a common practice that takes place in some places but not to worry, we have you covered with real fish.

A part of this problem is also the current food culture which demands that all fish be available, all the time. This of course is complete bull shark as we all know and Seafood is the last hunted food source on earth, only the Winds and the Fishermen and women of the world know what is available when they catch it. Another way to guard yourself from fraudulent Seafood is to get to know a Fishmonger or even a Half-Lebanese Fishmonger if you can find one.

The level of expertise in my profession prevents us, for one, from being duped and two, we buy whole fish and butcher it in house to ensure not only its freshness but correct species. Please keep in mind that when you enter Metro you also enter into a covenant of sorts that insures you that any item you purchase is exactly what it says it is. This practice has got to stop and I personally have written many times to my legislators to make this a criminal offense and although that might sound harsh, your hard earned money and health are at stake here. All kidding aside, this subject matter is something that I could talk about for days on end and should any of you have any questions at all, I humbly offer my expertise. Please email with any questions at all and I will give you the facts about, Real Fish, Real Fishmongers and Really Great Recipes.

I created two for your pleasure today, the first is a homage to St Patrick himself featuring Irish Salmon Pan Roast with a Jameson Mushroom Sauce and the second is a nod to my Lebanese heritage headlining Pan Grilled 7 Spice Swordfish Pita Wraps with an Herbed Lebneh. Thank you all for your valuable time and I pledge to you that Metro is your source for the Honest Seafood.

DOUBLE FOODIE ALERT! 1st FOODIE ALERT! SAVE THE DATE Saturday April 13th 2019 ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at Riverside Wines and Liquors

This Dinner Will Be Themed "Holy Ship Wreck, We Made it to Spring!" and the Wines that go with the Season.



Live Cooking Demo and Wine Tasting! Join us April the 9th 2019, for a special Grand Samplings Event at Grape Finale Hands-On Winery in Flemington, NJ. Cooking demonstration by fishmonger, Mark Drabich, of Metropolitan Seafood & Gourmet

Sample the three seafood dishes Mark prepares along with 3 complimentary samples of Grape Finale handcrafted wine. The evening concludes with a delicious dark chocolate and truffle sampler by The Fudge Shoppe and a complimentary sample of Grape Finale's Vintage Port. Seating is limited so purchase your tickets today.


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

"Whole Belly" Clam Roll (CLAMTASTIC!) YOU ASKED FOR IT AGAIN, SO WE ARE KEEPING THE CLAM TRAIN RUNNING Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll--With a Bag of North Fork Potato Chips With a Choice of Soft Drink* $10

Metro's Grilled Swordfish Tacos (2) Grilled Spiced Wild Swordfish 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** $9

Metro's Classic Oyster "PO-BOY" You Have to Try This One! Panko Crusted Oysters with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $9

Metro's Spiced Up Mexican "Torta" Catfish Sandwich Funky fishmonger Approved! Instagram @funky_fishmonger Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Ciabatta Roll 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 "Miso Hungry" Black Cod Pita Wrap Grilled Asian Spiced Black Cod (Sablefish) with Lettuce, Tomato, Avocado and Miso Aioli on a Locally Baked Pita With a Choice of Soup* $11

Grilled Lime Garlic Halibut Fillet over a Mixed Field Green Salad-SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12

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

The Mediterranean Ahi Tuna "Health Wrap" Balsamic Herb Grilled Sushi Grade Yellowfin Tuna with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $12

Metro's South West Fish Cake Pita Wrap A Golden Cod Fish Cake With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita With a Choice of Soup* $8

Pesto Pan Seared Wild Shrimp over Our Classic Caesar Salad With a Choice of Soft Drink** $12

(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** $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: Grey Sole (New Bedford) Jumbo Porgies (Scup) Pollack (Blue Cod) Uni (Maine) Black Sea Bass Hake Fluke (Sushi Grade) Jonah Crab Claws Jonah Crab Meat Day Boat Sea Scallops "Dry" Jersey 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 Sardines (Greece) 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) Crayfish Tail Meat Conch Meat from Belize

From the South: Shad and Shad Roe (Hello Spring) CRAWFISH Yahoooo! STEAMED & SPICY Pompano (Florida) Golden Tilefish 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) 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) Spring Creek (Mass) Village Bay (NB Can) Fishers Island (NY) Cotuit (Mass) Damsels in Distress (ME) Fin De La Bais (NB Can) Glidden Point (ME) Sugar Shack (NJ) Warren Cove (Mass) Lucky Lime (NB Can) Pemaquid (ME) Wellfleet (Mass)



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


Irish Salmon Pan Roast with a Jameson Mushroom Sauce Serves 4 Sure, you can have corned beef on St. Patties Day along with a helping of boiled cabbage but please don't come crying to me when you become your own personal "Dirty Bomb" an hour later. Seriously, what did you think was going to happen? Seriously, nothing says Erin Go Bragh like the fish of the Emerald Isle and Jameson Irish Whisky.

Ingredients 4-Center cut Salmon fillets 6 to 8 ounces each with the Skin on but scaled (ask your Metro Fishmonger for this) 2 tablespoons olive oil 2 tablespoons butter 2 garlic cloves, lightly crushed with your chef knife ½ cup of dry white wine Salt and Pepper

For the Jameson Mushroom Sauce 3½ tablespoons unsalted butter 2 shallots, peeled and finely chopped 10 to 12 ounces of sliced wild mushrooms (you can also use cremini mushrooms) 1/3 cup Jameson's Irish Whiskey 1¼ cups half and half 1 tablespoon of fresh chopped tarragon leaves

How it's done Preheat your oven to 400° degrees

Place the salmon fillets in a glass dish or pie plate and season both sides with salt and pepper; cover with plastic wrap and let sit at room temperature.

Now let's make the sauce by heating a skillet over medium heat; melt the butter, then add the shallots and mushrooms and cook for 3 minutes, stirring continuously.

Pour in the whiskey and turn up the heat.

Let simmer until the whiskey has reduced by half.

Stir in the half and half and tarragon. Season with salt and pepper, reduce the heat to low, and cook for another 5 minutes; keep warm and set aside. Time to make the fish, heat the olive oil in a large ovenproof skillet over medium high heat.

When the oil is very hot, sear the salmon, flesh side down for 2 minutes flip and add the garlic and butter to the skillet and cook for another 2 minutes.

Finally add the white wine to the skillet and place the fish in the oven to roast for 8 to 10 minutes or until the fish is just opaque when fork tested.

To serve, place the fish on four plates and spoon over the mushroom sauce. Of course, this dish would go great with the national fruit of Ireland, yep, the potato. Happy St. Pats!

Pan Grilled 7 Spice Swordfish Pita Wraps with an Herbed Lebneh Serves 4 Will eating this dish suddenly tan your skin and give you the swarthy swagger of a half-Lebanese fishmonger? Short answer, Yeah. But, just be yourself and enjoy these Middle Eastern flavors as you cook for the ones you love.

Ingredients For the Swordfish 4 Swordfish Steaks ¾ inch thick; you could also use Mahi (fillet) or Shark steaks with great success Olive oil for brushing the fish with 2 tablespoons of 7 Mixed Spices (found at all Metro locations; also known as Baharat) 1 teaspoon of ground cumin 4 shallots, thinly sliced 2 tablespoons of (all-purpose) flour 4 tablespoons of olive oil divided Salt and Pepper

For the Herbed Lebneh 1 cup of Lebneh or Greek Yogurt 1 large clove of garlic crushed and minced fine ¼ cup of fresh chopped flat leaf parsley Salt to taste

To serve Mixed Field Greens 1 cup of Grape tomatoes halved 2 teaspoons of Sumac 4 loaves of fresh Pita Lemon wedges

How it's done First combine all of the Lebneh ingredients in a small bowl, season with salt and set aside.

Next brush the fish with olive oil and season the fish with the 7-spice mix, cumin, salt and pepper and let rest at room temperature for 15 minutes.

Toss the shallots in the flour. Heat the oil in a large frying pan over a medium high heat and cook the shallots until golden and crisp about 3 minutes.

Remove with a slotted spoon and drain on kitchen paper. You may have to do this in batches as the shallots burn easily.

Heat a Grill pan or Cast-Iron skillet over medium high heat until very hot.

Add the remaining olive oil to the pan and grill Swordfish steaks for 4 to 5 minutes per side or until just opaque when fork tested.

To serve, spread the Herbed Lebneh on the pita bread and top with some mix field greens and tomatoes. Top each pita with sword steak (feel free to cut the fish to fit the bread) and sprinkle over the crispy shallots. Sprinkle with the sumac and serve with the lemon wedges. Just one warning should you feel the urge to brush your teeth with hummus after dinner, just know the flavors are taking hold of you. It will dissipate eventually but, in the meantime, just breath into it.


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