Good morning to all of our beloved friends and clients and to those of you who have been to the store lately, we are going under some big changes.

First of all, we are installing a new parking lot with access around the building and plenty of paved parking spots on the side and back of the property. I know what you are thinking, what took so long? Before I go into that I want to thank everyone who put up with our "not so nice" parking situation.

Okay I confess, it was a little worse than "not so nice" as one patron voiced to me "Hey fishman, I love your product and your people are top notch but this parking situation is akin to war torn Beirut in the 1970's." I guess that was a satirical reference of being located in Lebanon NJ...tee hee...I personally did not find it fun or funny. And another client made reference to the ruinous buildings in the back with a biting quip by stating, "I love coming to this place and buying some of the freshest fish in the world, then I go out back to the broken-down building to buy my Crack" (this was followed by a hearty laugh and a reassuring "I'm only fluking with you" slap on the back)...Sigh.

Well thankfully all that is over and we should be completed with our project in the next couple of weeks...I should mention that since the dilapidated buildings in the back have been taken down, our Crack sales have really plummeted, sorry Crack fans. Well enough of that and now for the big news, we have just signed a lease for our newest tenant (right next store to Metro) a Microbrewery. Holy Ship Bottom is right, finally a new "hang" in the area. Very excited about this new addition to our location and of course you can come next store to Metro for some Oysters on the half-shell, Fish Tacos or anything off of our menu for a completely "Brewelicious" experience. Much more information on this to follow, I promise. Of course, we are fully open through the construction and will have some gorgeous seafood on hand. If you are a Little Chef, then please know I love you with all of my heart and that I proudly present to you today's original recipes featuring a super easy Smokey Pan Fried Soft Shell Crabs & Pan Seared Mahi with a Grape Tomato Dressing. As always, thank you for allowing us to be your Briny Sherpas in the culinary exploration of all things Fishy.

Metropolitan Seafood & Gourmet is proud to be a part of our Friends and Clients Easter Celebration... Sure, we Don't have Lamb or Ham but we do have Shrimp Cocktail, Sushi, Crab Claws, Clams Casino, Scallops Wrapped in Bacon, Oyster Rockefeller, Smoked Salmon, Smoked Fish and so very much more... please call and let one of our Seafood Specialists help you plan your menu.


Friday 4/19 9:00 AM TO 7:00 PM Saturday 4/20 9:00 AM TO 7:00 PM EASTER SUNDAY-CLOSED MONDAY-CLOSED

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 Fried "BSLT" Roll (BACON, SOFT SHELL CRAB, LETTUCE, TOMATO AND MAYO) Panko Crusted Fillet Soft Shell Crab With Hickory Smoked Bacon, Lettuce, Tomato and Lemon Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $11

Metro's Grilled Sea Bream "Caesar Wrap" Grilled Lemon Basil Sea Bream (Durato) with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $11

Metro's Famous Fish Tacos (2) BOOM! Panko Crusted Fillet with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Grilled Flour Tortilla (2) With Our House Pickled Jalapeños and Red Onion on the Side With a Choice of Soft Drink** $8

Grilled Lemon Herbed Wild Nova Scotia Halibut Over Classic Caesar Salad With a Choice of Soft Drink** $12

The "Fishmonger's Favorite" The Fried Hake Roll Panko Crusted Atlantic Hake Fillet with Lettuce, Tomato, Red Onion, Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll With a Choice of Soup* $8

"Hello, Bargain Alert!" "California" Wild Swordfish "Health Wrap" Grilled Lemon Herb Wild Swordfish with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo on Lebanese Flat Bread With a Choice of Soup* $11

Metro's Grouper "Rich-Boy" (Like a "PO-BOY" but from a better Neighborhood) Grilled Wild Grouper With Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll With a Choice of Soup* $10

The Metro Turbot "Picnic Roll" (Makes you want to have a beer at work...but don't) Panko Crusted Fresh Turbot Fillet With Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll 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* $11

The "Whole Belly" Clam Roll "It's Clammer Time!" Lightly Breaded Steamer (Whole Belly) Clams With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $10

Metro's Crab Cake Pita Wrap A Golden Lump Crab Cake With Lettuce, Tomato and Tartar Sauce on a locally Baked Pita With a Choice of Soup* $9

Grilled Tuscan Seasoned Tilapia Fillet 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) The Chicken "Caesar Wrap" Panko Crusted Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread 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) Fresh Whitefish Pike Carp Razor Clams Porgies (Scup) Black Sea Bass Hake Fluke (Sushi Grade) Jonah Crab Claws Jonah Crab Meat Day Boat Sea Scallops "Dry" Jersey Pride 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) Grouper 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! Fresh Shad Fillet 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!


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

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) Beach Point (Mass) Bambalam (NJ) Spring Creek (Mass) Glidden Point (ME) Fishers Island (NY)



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


Smokey Pan-Fried Soft-Shell Crabs Serves 2 For those of you who only enjoy Soft Shell Crabs in a Restaurant then be prepared to transform your kitchen into "Chez Bad @$$ Little Chef." Okay, probably not the greatest Restaurant name but the Wine is served in a bottomless glass...now you like it, right?

Ingredients 4 Soft Shell Crabs cleaned and prepped for cooking; this job will be lovingly performed by a Metro Seafood associate. 1 cup of all-purpose flour ¼ to a ½ teaspoon of cayenne pepper ½ teaspoon of Smoked Paprika ½ teaspoon or more of Black Pepper 1½ cups of Buttermilk Grapeseed or another neutral oil for frying (i.e. vegetable, canola, peanut oil) ½ to 1 teaspoon of Saltopia® Kiss & Tell (Garlic Infused Sea Salt) or course you can use any Garlic infused Sea Salt that you like but Metro has this one in stock 2 tablespoons of fresh chopped flat leaf parsley Lemon wedges for serving

How it's done Mix flour and Cayenne, Paprika, and Pepper in a shallow bowl or pie plate and pour the Buttermilk into another shallow bowl.

Next, dip the soft-shell crabs into the Buttermilk and dredge once in Flour mixture, shaking off excess.

Heat about 1/8"-1/4" of oil in a large non-stick skillet over medium/medium-high heat.

Gently lay into oil. Fry both sides until light golden brown about 4 minutes per side.

Remove the Crabs from oil and place on to paper towels. Immediately season with the Kiss & Tell salt.

To serve, transfer the Crabs to two plates and sprinkle over the parsley and garnish with Lemon wedges. Another nice feature of this Restaurant is that the tip is included and it is encouraged that you playfully grope the Little Chef if you are enjoying your meal.

Pan Seared Mahi with a Grape Tomato Dressing Serves 4 Can gluten free, sugar free and keto friendly all be in the same room with delicious and sexy. Well for this recipe, they not only got in a room together but their culinary carnal tension produced one of the most amorous dishes I've had in a while. Of course, I would not judge you if you had a piece of bread with this...just saying.

Ingredients 4 Mahi Fillets 6 to 8 ounces each with the skin removed; you can also use a ¾ inch Swordfish steak with great success 2 tablespoons of olive oil 4 sprigs whole fresh thyme 1 lemon 2 Avocados pitted and halved 2 cups of Baby Arugula or Baby Spinach...little chef choice Twisted Sistaz (Lemon and Lime infused Sea Salt from Saltopia®) Black Pepper

For the Grape Tomato Dressing 1 pint of Grape Tomatoes ¼ cup olive oil The juice of 2 to 3 lemons depending on your taste 1 tablespoon of your favorite pesto sauce (Metro has one that kicks Bass!) ½ teaspoon each of Salt and Pepper

How it's done First make the dressing; heat the olive oil in a large skillet over medium high heat. Add the tomatoes and bring to a simmer and cook until the skins start to blister and split, about 5 to 7 minutes; remove from the heat and let come to room temperature.

Place the tomatoes and olive oil in a blender or food processor with the lemon juice, pesto sauce, salt and pepper and "Whizz" until in forms a smooth puree; adjust lemon, salt and pepper and set aside (can be made a week in advance).

Season both sides of your Mahi fillets with salt and pepper and set aside at room temperature.

In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium high heat. Once hot, and the thyme sprigs and Mahi fillets, flesh side down first for 4 to 5 minutes per side or until just opaque when fork tested; discard the thyme sprigs and remove the fish from the skillet to rest on a platter for 3 minutes.

While the fish is cooking add the Avocado halves to a bowl and toss with the lemon juice, salt and pepper.

To serve, slice the Avocado and place each on a plate, top with a Mahi fillet and place some of the Baby Arugula next to the fish. Finally drizzle over the Grape Tomato Dressing and get ready for an intellectual undressing of what your think heart healthy eating is. #keto #glutenfree #sugarfree #icantbelievethistastessogood


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