Good morning to all of our beloved friends and clients and thank you sincerely for allowing us to have the best July 4th holiday of our 30 year history.
Your kindness, friendship and patronage are a honor that we will never take for granted...THANK YOU, THANK YOU, THANK YOU!
Now as you may or may not know there are only 75 days left of Summer and I'm being generous with that because as we all know you can't day drink without severe judgment after Labor Day. I also believe you can't wear white jeans anymore but I digress. The fact is that now that we are in Full Summer Throttle there are going to be some hard truths we (and I mean me) have to face.
Number one, if you are not wearing your "Swimsuit Bod" by this time in the season, chances are it's probably not going to happen. Now don't get discouraged my fellow travelers, it just means it's time for plan B. What's Plan B Fish Man? Well I am glad you asked and since you did, I'll share. First of all, for the love of Cod, stop sucking your stomach in, you are just going to throw out your back and to tell the truth, I've never seen anyone suck-in a 38 inch waist in to looking like a svelte size 32 inch waist. Secondly and for those who know me, don't underestimate the visual pleasantness of "Tanned Fat." What the Fluke are you talking about? Trust me on this one, before you have to go to a pool party this season glisten up with the proper SPF lotion and toast that lovely marshmallow bod of yours to a golden Smores brown. Hey, if it can work for a Marshmallow, it can work for you (me).
I know what you are thinking..."I'm Irish and Norwegian Funky Fishmonger, I'll look like a lit match if I go into the Sun." Good point fair one but no worries, that's what they make Bronzer for. Slather up until you look like a new Penny and start receiving complements like, "Nice Coppertone dude, I can barely notice that sweet muffin top around your swim trunks" or "Meow big man, that tan is making you look like you just came back from an "All you Can Eat Resort." Okay, they still noticed our "Thickness" but they did complement our tan first and that's what counts.
By the way, Plan C is just to get a good Margarita Buzz on and for some strange reason you seem to care a lot less about how you look...tequila is funny that way. Now, should you be looking to just feel better in the most delicious ways, then please check out today's recipes featuring Grilled Jumbo Shrimp with Charred Scallions and a Tomato White Bean Salad & Spicy "Italian" Grilled Catfish. Thank you as always for stopping by and remember we love you just the way you are.
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 to pick-up at the Market 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 3-5 PM...THAT'S A BUCK A SHUCK! 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
Metro's Bistro Tuna Burger Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil Aioli on a Toasted Roll With a Choice of Soup* $11
The Mediterranean Organic Salmon "Health Wrap" Balsamic Herb Grilled Organic Scottish Salmon with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread 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
Metro's Mahi "Steak Sandwich" Blackened Grilled Mahi Fillet with Sautéed Peppers Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $11
Metro's "Shark Bite" Pita Wrap (Sometimes Life Bites-Bite Back) Spicy South West Grilled Shark Steak with Shaved Lettuce, Tomato, Pickled Red Onions and Pickled Jalapeños with a Cool Lime Aioli on Locally Baked Pita Bread With a Choice of Soup* $10
Grilled Tuscan Spiced Arctic Char over a Mixed Field Green Salad-SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12
Metro's Mexican "Torta" Soft Shell Crab Sandwich Spicy Corn Meal Crusted Soft Shell Crabs with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a Choice of Soup* $11
Metro's Snapper Emparedado (Sandwich) Corn Meal Crusted Wild Bay Snapper with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll With a Choice of Soup* $10
Metro's Lightning "BOLT" Roll (Bacon, Oyster, Lettuce, Tomato) 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
Lemon Pepper Grilled Locally Farmed Tilapia Over a Mixed Field Green Salad With a Choice of Dressing With a Choice of Soup* $12
Grilled Pesto Wild Sea Bass Over Our Classic Caesar Salad With a Choice of Soft Drink** $12
Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens With a Choice of Soup* $20
Metro's Scallop Tacos (2) Panko Crusted Sea Scallops 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
(For those Folks who love fish eaters but not fish) Metro's Chicken "Caesar Wrap" Panko Crusted Chicken 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- Gazpacho is Back! 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: Sea Bass Grey Sole Hake Fluke (Sushi Grade) Jonah Crab Meat Jonah Crab Cocktail Claws Day Boat Sea Scallops "Dry" Maine Steamers Nova Scotia Halibut Monkfish Cod Skate Swordfish Nova Scotia (Hard Shell) Lobsters Jumbo Maine Mussels Baccala (Salt Cod) Needs to be soaked for 2 days Fresh Squid (Yep, the Old Calamari) Rhode Island Little Necks Cherry Stone Clams Top Neck Clams
From the Waters of the World: Madia (Japanese Sea Bream) Uni Mahi Sardines (Portuguese) Hiromasa SUSHI PLEASE! Ahi Sushi Grade Tuna U-4 Head-On She Tiger Prawns (Nigeria) Turbot (Spain) Dover Sole (Spain) Carabineros (Spanish Red Shrimp) New Zealand Green Lip Mussels Branzino (Mediterranean Sea Bass) Dorade (Sea Bream) Colossal U-6 Shrimp Cockles (New Zealand) 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: STEAMED AND SPICY CRAWFISH Thresher Shark Golden Tilefish Fresh Florida Rock Shrimp American Red Snapper Red Grouper SOFT SHELL CRABS HOT DAMN! Blue Claw Crabs CALL FOR THE WEEKEND 908-840-4332 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: GET WILD MY FRIEND! Wild Alaskan King Salmon DID I MENTION WE HAVE WILD 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 (NY) Wellfleet (Mass) Spring Creek (Mass) Pemaquid (ME) Village Bay (NB Can) High Bar Harbor (NJ) Glidden Point (ME) Damsels in Distress (ME) Rose Cove (NJ) Sugar Shack (NJ) Sloop Point (NJ) Island Creek (Mass) Great Island (Mass) Malabar (Mass)
I DARE YOU TO FIND A NICER OYSTER SELECTION!
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams
TODAY'S FEATURED RECIPES
Grilled Jumbo Shrimp with Charred Scallions and a Tomato White Bean Salad Serves 4 Could you serve this dish for a weekend intimate Soiree? Hell Yes! But is it easy enough to treat yourself for an easy 30-minute meal during the week? That's a hard Hell Yeah!
Did Jersey Tomato season just start? Again, Hell Yes!
Ingredients 1½ to 2 pounds of Jumbo Shrimp shelled, deveined with the tails left on...keep it fancy fresh little chef ¼ cup of olive oil plus more for brushing and drizzling The finely grated zest of 1 lemon The juice of 2 lemons Salt and Pepper 1 bunch scallions trimmed 1 tablespoon of fresh chopped flat leaf parsley 1 teaspoon of fresh chopped rosemary leaves 1-14oz. can of cannellini beans, rinsed and drained 1 large beefsteak tomato ½ cup of fresh chopped flat leaf parsley ½ cup of chopped red onion
How it's done In a shallow bowl or pie plate whisk together the olive oil, lemon zest and lemon juice and season to taste with salt and pepper; pour out 2 tablespoons to reserve for the salad dressing and set aside.
To the marinade add the parsley, rosemary and adjust seasoning if necessary.
Toss the shrimp in the marinade and cover with plastic wrap (let marinate on the counter for 20 minutes).
Prepare your charcoal or preheat your gas grill to high heat.
Brush the scallions with olive oil and season with salt and pepper.
When the grill is hot, grill the scallions until they are charred and crisp tender; set aside.
Next grill the shrimp for 3 minutes per side or until just opaque when knife tested; set aside.
Meanwhile, combine the cannellini beans, tomato, parsley and red onion with the 2 tablespoons of reserved dressing; season to taste with salt and pepper.
To serve, arrange the Shrimp on a large serving platter and spoon the salad along side of the shrimp.
Garnish the dish with the charred scallion and lemon wedges.
Drizzle over a little of your best olive oil and look forward to the "Tomato Fever Blister" that will be arriving in about 2 weeks.
Spicy "Italian" Grilled Catfish Serves 4 When you think of Catfish, do you conjure up a classic "Po-Boy" with pitchers of Beer and thick bearded men named Bubba? Well don't be alarmed and that's not exactly normal but again, that's what I like about you. Seriously, Metro's wild Catfish is not only delicious but has a lot more to offer than a deep-fried delight.
Ingredients 4 Catfish Fillets 6 to 8 ounces each...this recipe also works great with Grouper, Snapper or even Tilapia. Salt and Pepper 1 to 2 tablespoons of grapeseed oil for brushing the fish For the Marinade ¼ cup of olive oil ½ cup of your favorite barbecue sauce 1 tablespoon chili powder ½ to 1 teaspoon of crushed red pepper flakes 2 tablespoons of white wine vinegar 1 tablespoon of each chopped parsley, basil and oregano 1 teaspoon of onion powder The juice of 1 lemon Salt and Pepper
How it's done In a small bowl whisk together all of the marinade ingredients and season to taste with salt and pepper.
Place the Catfish in a re-sealable bag and pour in the marinade.
Gently massage the fish in the bag to coat completely, this is no time for manhandling your meal.
Let the fish marinate at room temperature for 20 to 30 minutes.
Preheat the grill or grill pan to medium-high heat.
Remove the fish from the marinade, season the fish with salt and brush both sides of the fillet with the Grape Seed Oil.
On lightly oiled grill grates, cook the fish, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.
To serve, transfer the fish to a serving platter and garnish with herb sprigs and lemon wedges. What's that Bubba, your chardonnay is too buttery? See, even Bubba has grown in culinary knowledge. What's that Bubba? You now want to be called Bubbalino...don't get pretentious with me, you lovable big hick.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833