Good morning to all of our beloved friends and clients and to those of you who emailed me regarding the "Fish Fraud" post from Tuesday, thank you for honoring us with your trust in answering your very important questions #eatrealfish.

Moving forward, the FDA has just approved the distribution of Genetically Engineered Salmon to be sold in the United States...mmm, this reminds me of when my Grandmother used to make Genetically Engineered Perogies...good memories. All kidding aside, if you come into Metro and see GE Salmon available, then just assume one thing, you missed my funeral...RIP Fishman. But since I am still alive and value yours and my well-being, there will be no GE Salmon at Metro...sorry to disappoint the Sci-Fi fans out there. Moving on, it seems as though the calendar might be off a bit. What the Sushi Grade Fluke are you talking about Fishman? I'll tell you, it appears as though the first day of Spring is March the 20th but based on the "Catch" we will have this weekend, I believe that tulip has sprung...I know what you are thinking "We Can't Take it Anymore ..spit it out. Okay for starters Shad and Shad Roe are back in the store, are you feeling Daffodils yet? Oh, you want more, no problem, how about SOFT SHELL CRABS AND WILD ALASKAN KING SALMON? Boom, now picture your Half-Lebanese Fishmonger dropping the mic. Now I don't know about you but if that is not a "forced Forsythia, I don't know what is.

But seriously, we will have so much gorgeous fish this weekend and should you feel like creating a feast of your own I sincerely hope you will enjoy today's recipes featuring Barbecued Whole Branzino with a Minted Chimichurri Drizzle & Salt and Pepper Pan Seared Snapper with a Spanish Potato Salad. As always, thank you for your trust, patronage and kindness.

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

Metro's Baja Snapper Wrap Corn Meal Crusted Snapper with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread With a choice of Soup* $10

"Whole Belly" Clam Roll IT'S CLAM JAM TIME! Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $10

Pan Seared Pesto Wild Pink Shrimp on a Mixed Field Green Salad Choose from one of our homemade dressings Blue Cheese, Ranch, Dijon Balsamic or Oil & Vinegar With a choice of Soft Drink** $12

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

Grilled Thai Halibut "Health Wrap" Ginger Chili Marinated Halibut with Mixed Field Greens and Oven Roasted Veggies with a Sriracha Aioli Served On Lebanese Flat Bread With a Choice of Soft Drink** $10

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

Grilled Tilapia "Caesar" Wrap Grilled Tuscan Tilapia Fillet Wrapped in Lebanese Flat Bread with our House Caesar Salad With a choice of Soup* $10

Metro's Lightning BOLT (Bacon, Oyster, Lettuce, Tomato) Roll I HOPE IT STRIKES ME DEAD! A Panko Crusted Oyster with Bacon, Lettuce, Tomato and Lemon Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10

Metro's Classic Catfish "Po-Boy" Panko Crusted Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a choice of Soup* $8

Metro's Mahi Fajitas (2) Fajita Spiced Wild Mahi Fillet on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce With a Choice of Soft Drink** $10

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** $9

Grilled Basil Balsamic Arctic Char Over a Classic Caesar Salad 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* $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) Boston Mackerel John Dory Jumbo Porgies (Scup) Pollack (Blue Cod) Uni (Maine) Live Sea Urchin Live Sea Scallops 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 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: SOFT SHELL CRABS Fresh Never Frozen Jumbo Shrimp Stone Crab Claw (end of the season soon) Shad and Shad Roe (Hello Spring) CRAWFISH LIVE OR STEAMED & SPICY 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 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 ABALONE WILD ALASKAN KING SALMON 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 GO SHUCKING CRAZY! Oysters:

West Coast: Kumamotos (Ca) Totten Inlet (Wa) Sunset Beach(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) Sugar Shack (NJ) Warren Cove (Mass) Lucky Lime (NB Can) Pemaquid (ME) Wellfleet (Mass) Swan Point (NJ)



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


Barbecued Whole Branzino with a Minted Chimichurri Drizzle Serves 4 Fresh Mint and Fish go together like a warm hug and an unexpected lip kiss from the neighbors that just moved in down the road from Europe. Okay, that wasn't my best analogy but I promise some little chef is going to get hugged and kissed after making this dish.

Ingredients 2 Whole Branzino Scaled and Gutted with the heads left on about 1½ to 2 pounds each: Of Course you could use Dorade (Sea Bream), Sea Bass or Snapper with great results Lemon wedges for serving For the Minted Chimichurri Drizzle (this is also going to be our marinade) 1½ cups fresh mint leaves 4 cloves of garlic crushed 1 teaspoon kosher salt (plus more to taste) ½ teaspoon black pepper, freshly ground 3 tablespoons of good red wine vinegar ½ cup of olive oil 3 tablespoons of water

How it's done First make the chimichurri drizzle by adding all of the ingredients in a food processor or blender until smooth and set aside; you might need to add a little more water to make it pourable and of course adjust salt if necessary.

Pat the fish dry with paper towels, both inside and out and make three cuts (crossways) into both sides of the fish (Metro will do this for you) and place in a large glass dish.

Now take half of the Chimichurri drizzle and gently rub into the fish and into the chest cavity; cover with plastic wrap and let marinate on the counter for 20 to 30 minutes.

If you want to marinate longer you can in the refrigerator of course, just please let the fish come to room temperature before grilling.

Prepare charcoal or preheat grill to medium heat (400° degrees)

Remove the Branzino from the marinade and season both sides of the fish with a little more salt.

Grill the fish on the medium heat for about 8 to 10 minutes per side or until the meat is just opaque when fork tested. To serve, transfer the fish to a large serving platter and garnish with lemon wedges.

Drizzle the fish with a little of the Chimichurri and serve the rest on the side.

You know what, I just thought of a better analogy. Mint and Fish go together like cooking for those you love and they clean up afterwards...that's pretty sweet you have to admit.

Salt and Pepper Pan Seared Snapper with a Spanish Potato Salad Serves 4 This Spanish inspired dish truly pays homage to the treasures of the briny deep. The Fresh Florida Snapper is virtually naked on the plate except for its seductive cover of a Roasted Potato Salad...I don't know if I'm feeling amorous or hungry.

Ingredients For the Snapper 4 Snapper fillets skin on and scaled with pin bones removed 6 to 8 ounces each: You can use any mild firm white fillet for this including Porgies, Sheephead and even Branzino Salt and Pepper 2 tablespoons olive oil

For the Salad 1 pound of fingerling potatoes washed and cut in half 1 tablespoon smoked paprika 3 tablespoons of olive oil divided 2 Roasted Sweet Red Peppers (jarred or canned) cut into strips; of course you can fire roast your own little chef 4 Plum (Roma) Tomatoes roughly chopped 1 small or a half of a red onion cut in half and sliced thin 3 tablespoons of fresh chopped cilantro The juice of 1 lemon Lemon wedges for serving

How it's done Preheat the oven to 375° degrees.

Next, cook the potatoes in a pan of simmering salted water for 6 minutes until almost tender, and then drain well.

Once the potatoes have cool off, toss with the paprika, salt, pepper and 1 tablespoon oil. Spread the potatoes out on a large lined baking tray and roast for 20 minutes or until golden; set aside and let cool.

Toss the potatoes with the tomatoes, onion, cilantro, lemon juice and remaining 2 tablespoons oil; Season with salt and pepper to taste.

Season the Snapper fillets on both sides with salt and pepper and Heat the 2 tablespoons of olive oil in a large non-stick skillet over medium high heat. When the oil is just starting to smoke, add the fillets to the skillet, flesh side down first, and brown nicely about 2 to 3 minutes.

Flip the fish and cook for another 3 minutes or until the fish is just opaque when fork tested.

To serve, transfer the fillets to four plates and spoon the potato salad onto each fillet.

Garnish with lemon wedges and if not satisfied after eating, you're probably feeling amorous least you're not hungry anymore. EAT FISH LOVE LONGER!

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