Good morning to all of our beloved friend and clients and if it was not enough that Fish is one of the most nutritious foods one can delectably enjoy, it just got a whole lot sexier.

No I'm not referring to some new Lithuanian Asian Fusion Sushi Potato Pancake. I am referring to the fact that the US military is attempting to deploy fish as underwater spies. "Rather than Finding Nemo, Nemo is set to find our adversaries and serve as an important function in aiding national security."

The Defense Advanced Research Projects Agency (DARPA) has put in motion a new research program entitled Persistent Aquatic Living Sensors (PALS) to determine if various underwater creatures - ranging from bioluminescent plankton to​​ goliath grouper - can eventually be tasked with identifying subaqueous drones from U.S. enemies as well as detecting nuclear submarines and other vehicles. That's pretty cool stuff and as a Fishmonger I would not be surprised if I did not get the tap on the shoulder to join forces with our piscivorous soldiers to defend our great nation. Heck, before you know it we could even start seeing some Fish Spy Novels or dare I say, Scaly Spy Movies. I can just see it now, Tom Cruise is opposite a Snowy Grouper in the thriller "Fishin' Impossible." Or a whole James Bond series of underwater espionage with Titles such as "Fishfinger", "From Red Snapper With Love" and of course a complete remake of "Octopussy" where the Bond character is played by a swarthy yet slightly overweight Half-Lebanese fishmonger. Yeah, I'm thinking the same thing...where do I buy my ticket? Needless to say, this is unchartered waters for the Fish world which reminds me of the delectable unexplored cooking techniques of the Far East. Yes, that's right little chefs I have been inspired to come out of my comfort zone and create not one but two Asian inspired dishes for you today. The first is an easy weekday meal featuring Barbecued or Grill Pan Thai Tilefish and the second is a spicy little party starter I call Korean Inspired Sticky Fried Shrimp. Well from all of us at Headquarters, stay safe and remember the words of the great Jason Bourne "The success of any recipe lies in its fundamental simplicity. The reverse dish by the nature of its single complication must be swift and simpler still." Boom, Jason just blew my mind.


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! TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332

Grilled Basil Balsamic Black Cod (Sablefish) Fillet over a Mixed Field Green Salad SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12

"California" Tuna Burger "Health" Wrap Grilled House-Made Lime Garlic Ahi Tuna Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on Lebanese Flat Bread With a Choice of Soup* $11

The "Oh My Cod" Roll Panko Crusted Cod Fillet with Lettuce, Tomato, Red Onion and Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll With a Choice of Soup* $9

The Soft Shell Crab "Punch Me In The Soul Roll" Panko Crusted Soft Shell Crab with Mixed Field Greens, Tomato and Tartar Sauce on Fresh Baked Soft Roll With a Choice of Soup* $10

The Tequila Lime Mahi Emparedado (Sandwich) Grilled Tequila Lime Mahi with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll With a Choice Soup* $11

Grilled Mediterranean Organic Salmon "Health Wrap" Grilled Lemon Herb Organic Scottish Salmon with Roasted Vegetables, Mixed Field Greens and a Basil Aioli on Lebanese Flat Bread With a choice of Soft Drink** $11

Metro's Grilled Golden Tilefish Tacos (2) GET HEALTHY HOMBRE! Grilled "Fajita Spiced" Wild Caught Golden Tilefish Fillet on Flour Tortillas (2) with Shredded Cabbage, Pico de Gallo and Baja Sauce and Our House Made Pickled Jalapeños and Onions (On the Side) With a Choice of Soup* $10

The Grilled Tilapia "Caesar Wrap" Grilled Locally Farmed Tilapia Fillet with Our House Caesar Salad Wrapped in Lebanese Flat Bread 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

Cajun Fish Cake "Burger" A Golden Codfish Cake with Lettuce, Tomato and Pickled Onions with Cayenne Aioli on a Toasted Roll With a Bag of North Fork Potato Chips---With a Choice of Soup* $8

Grilled Pesto Arctic Char over our Classic Caesar Salad With a Choice of Soft Drink** $12

Metro's Halibut Baja Pita Wrap Grilled Lime Garlic Wild Halibut with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Locally Baked Pita With a Choice of Soup* $11

Metro's Rock Shrimp "PO-BOY" You Have to Try This One! Panko Crusted Florida Rock Shrimp with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Soft Roll With a Choice of Soup* $10

(For those who don't love Fish but LOVE the People that do) Grilled Ginger Lime Chicken Pita Wrap Grilled Ginger Lime Chicken Breast with Roasted Veggies and Sriracha Aioli 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: Grey Sole (New Bedford) Razor Clams Black Sea Bass Hake Fluke (Sushi Grade) Jonah Crab Claws Jonah Crab Meat Day Boat Sea Scallops "Dry" Maine Steamers Nova Scotia Halibut Monkfish Cod Skate 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) Sardines (Greece) 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 HOT DAMN! Shad and Shad Roe (Hello Spring) CRAWFISH STEAMED & SPICY 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 Arctic Char (Iceland) Catfish Certified Organic Creative King Salmon 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 GO SHUCKING CRAZY!

Oysters: East Coast: Blue Points (Conn) Wildling Bastard (NJ) Village Bay (NB Can) Warren Cove (Mass) Lucky Lime (NB Can) Pemaquid (ME) Swan Point (NJ) Fin De La Bais (NB Can) Ichabod Flat (Mass) Moonshoal (Mass) Beach Point (Mass) Bambalam (NJ) Spring Creek (Mass) Wellfleet (Mass)

West Coast: Kumamotos (Ca) Totten Inlet (Wa) Sunset Beach(Wa)



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


Barbecued or Grill Pan Thai Tilefish Serves 4 The next time you are craving Asian flavors and don't feel like making a "Woking" Mess in the kitchen then look no further then this flavorful dish that brings out the firm sweet taste of the Tilefish fillets.

Ingredients 4 Tilefish fillets 6 to 8 ounces each with the skin on and scaled; Grouper works great Also For the Tilefish Marinade 2 tablespoons of Vegetable oil 2 red fresh cayenne chilies seeded and roughly chopped (or to taste) 1-inch piece of ginger, peeled & roughly chopped 4 cloves of garlic, peeled and roughly chopped The finely grated zest of 1 lemon ½ cup of Cilantro roughly chopped both stems and leaves 2 tablespoons brown sugar The juice of 1 lemon 3 tablespoons Asian Fish Sauce Lemon or Lime wedges for serving Cilantro leaves for serving

How it's done Place all the ingredients except for the fish into a food processor and blend until you have a runny paste and all of the ingredients are finely chopped; pour all but 2 tablespoons of the marinade in a shallow bowl or pie plate.

Add the tilefish fillets to the marinade, turn to coat and let marinate at room temperature for 15 to 20 minutes (cover with plastic wrap). Preheat your grill or grill pan to medium high heat.

Remove the fish from the marinade and brush with a little vegetable oil and then grill the tilefish, flesh side down first, for 5 minutes flip and spoon over the reserved marinade and grill for another 6 minutes or until just opaque when fork tested.

To serve, transfer the fillets to a serving platter and scatter over the cilantro leaves.

Garnish with the lemon wedges and get ready for your loved ones to erect a small Buddhist temple in your Little Chef honor.

Korean Inspired Sticky Fried Shrimp Serves 8 for a starter or 4 humans that don't feel like using a fork tonight I know what you are thinking, is frying food something I want to do at home? The simple answer is a hard Hell Yeah, if you crave finger licking deliciousness. Of course, you can always steam a chicken breast and moisten it with your tears as you eat.

Ingredients 1½ pounds of large shrimp peeled and deveined with the tails left on (Metro will do this free of charge, just please ask) 1 teaspoon of kosher salt Black Pepper 2 teaspoons of minced fresh ginger 2 cloves of garlic minced fine 1 cup of Corn Flour (corn starch) 3 to 4 cups of Grapeseed or Vegetable oil for frying

For the Sticky Sauce 1 tablespoon of Grapeseed or Vegetable oil 4 cloves of garlic minced fine 1 fresh Cayenne pepper seeded and chopped (use less if you are not into the heat) ¼ cup of Soy Sauce 1 tablespoon of Asian Fish sauce (found at most Asian Markets and Metro Seafood) 1/3 cup of honey 1 tablespoon of Rice wine vinegar 1 tablespoon of brown sugar Sesame seeds and thinly sliced scallion greens for garnish

How it's done Place the shrimp in a bowl, and toss well with the salt, ginger, garlic and ground black pepper and set aside to marinate at room temperature.

While the shrimp is marinating make the sticky sauce by heating the oil over a high heat. Add the garlic and pepper and cook for about 1 minute or until fragrant.

Next, reduce the heat and add the soy sauce, honey, vinegar, fish sauce and stir with a wooden spatula. When it bubbles, add the sugar and continue to stir until it becomes a glaze. Turn off heat and set aside.

Next, heat the 3 to 4 cups of Grapeseed oil in a wok or sauce pan over medium high heat until it has reached about 350° degrees.

Now dredge the Shrimp in the corn flour and when oil has reached the temperature (350° F), add several Shrimp, about 10 to 12 at a time, 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.

Finally, heat the sticky sauce up again and when hot, toss the shrimp in the skillet until well glazed.

To serve, turn the shrimp on to a large serving platter and garnish with the sesame seeds and scallion greens. Of course, you can round out this meal with some steamed rice and tossed salad but I opted for a cold beer and another cold beer.


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