Good morning to all of our beloved friends and clients and may I echo the message of News Outlets everywhere...WARNING, WARNING, WARNING! It's going to be hot for the rest of the week.
Really? Have we as a society gotten that mushy and fragile that we need a Defcon 1 type message all over the news? By the way, I am not suggesting you take on that DYI deck building project this weekend knowing full well but I think we all can agree that with a bottle of Poland Spring you can, at the very least, take out the garbage. Now I know I am kind of old and was not raised in the lap of luxury but I can distinctly remember my father instructing me to "push" mow the lawn in Hot as Haites weather with the knowledge that I was at least 40 pounds overweight. Oh how my 204 pound 7th grade self would have loved to say to my pops "Hey Dad, I certainly don't mind cutting the grass but just so you are aware the heat index is quite dangerous and with my elevated weight, I might be symptomatic for early onset diabetes." Yeah that would have went over real well as I carefully brushed myself off after a classic Baby Boomer open faced smackdown. "No pop, that tooth was loose anyway and I'm pretty sure folks are still losing their baby teeth well into your twenties." Okay, maybe I laid it on a bit thick but I can confidently say that our 10K plus subscribers know just how to deal with the upcoming heat wave this weekend. That said, I have decided to make Metro an official "Cooling Center" and along with dropping the AC to a brisk 66° we will be offering some other spa like features and they are as follows.
1 Full Body Crushed Ice Rubdowns...Thankfully as a Fish market we have plenty of ice and in case you are asking, the answer is no, you don't have to disrobe but we might.
2 Cold Clam Massages...For those of you who are familiar with a Hot Stone massage, it's kind of like that but we shuck the clams after your therapy and have you eat them with cocktail sauce and super cold beer.
3 The Shrimp Cocktail Ice Bath...This is just like an "Ice Bath" that is administered to elite athletes but there is only ice in the tub (no water) along with lemon slices and shrimp cocktail and yes beer (don't worry you don't have to go into the tub just lean against it and eat shrimp in the most therapeutic ways.
4 The Freezer Deprivation Chamber...very healing. This is for those folks who (and I say this without judgment) are a bit whiny about the heat. For this one we just throw you in the back freezer, shut off the lights and hold the door until you come to your senses.
Well now that you know we are a "Real" Cooling Station we hope you stop by and chill out. Oh, by the way, our Fish Market and Take-Out will be in full swing as well just in case you want to purchase some fresh seafood or just get an order of Fish Tacos. Should you be feeling a little insane this weekend and actually go outside to grill I have created two dishes for you featuring Grilled Salmon with an Italian Inspired Salsa & Grilled Greek Style Whole Sea Bream (Dorade) with Herb Vinaigrette.
Now shut the door and begin your tantric cooldown breathing...inhale...exhale...that's better.
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 "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
The Soon to Be Famous" Snapper Roll Cornmeal Crusted Snapper Fillet with a Grilled Corn Salsa with a Lime Baja Sauce on a Toasted Ciabatta Roll With a Choice of Soup* $11
Metro's Spiced Up Mexican "Torta" Catfish Sandwich Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a Choice of Soup* $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* $10
Metro's "Italiano" Tilapia Roll Italian Herb Crumbed Tilapia Fillet With Lettuce, Tomato and Red Onion with Basil Aioli On Toasted Ciabatta Roll With a Choice of Soup* $9
Grilled Lime Garlic 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
The Mediterranean Halibut "Health Wrap" Balsamic Herb Grilled Halibut Fillet with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $12
Grilled Lime Garlic Sea Bream (Dorade) over Saffron Rice and Black Beans With the Choice of Soup* $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** $12
Grilled Arctic Char "Caesar" Wrap Grilled Tuscan Spiced Arctic Char Wrapped in Lebanese Flat Bread with our House Caesar Salad With a Choice of Soup* $11
The Old Bay Flounder Roll -Damn...That's Good Seasoning! Panko Crusted Flounder Fillet with Mixed Field Greens, Tomato and Pickles with an Old Bay Tartar Sauce on a Toasted Soft Roll With a Choice of Soup* $10
Pan Seared Pesto Wild Shrimp Over Our Classic Caesar Salad With a Choice of Soft Drink** $12
Thai Spiced Rock Shrimp Pita Wrap Panko Crusted Rock Shrimp with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Locally Baked Pita With a Choice of Soup* $10
(For those Folks who love fish eaters but not fish) Chicken "Club" Pita Wrap (no membership required) Seasoned Panko Crusted Chicken Breast with Romaine Lettuce, Tomato, Smoked Bacon and Mayo on Locally Baked Pita 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 Bluefish 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: Opah (Moonfish) Uni Blue-fin Tuna Toro Red Mullet (Rouget) Portugal Madia (Japanese Sea Bream) Black Grouper Mahi Sardines (Greece) 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: Thresher Shark (It's Time to Bite Back) Fresh Never Frozen Large Shrimp Golden Tilefish Fresh Florida Rock Shrimp American Red Snapper 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: Santa Barbara UNI Wild Alaskan King Salmon Wild Alaskan Ivory 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!
West Coast: Kumamotos (Ca) Totten Inlet (Wa) Sunset Beach(Wa)
East Coast: Blue Points (NY) Pemaquid (ME) Wellfleet (Mass) Spring Creek (Mass) Village Bay (NB Can) High Bar Harbor (NJ) Damsels in Distress (ME) Glidden Point (ME) Rose Cove (NJ) Sugar Shack (NJ) Sloop Point (NJ) Island Creek (Mass) Malabar (Mass) Lucky Limes (PEI) Chatham (Mass) Moonshoal (Mass) Beach Point (Mass) Great Island (Mass) Great Bay (Mass) Stormy Bay (NJ) Seven Bridges (NJ)
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 Salmon with an Italian Inspired Salsa Serves 4 This Italian inflected dish is as easy as watching Sofia Loren in 1952's "Boy on a Dolphin"...for the love of Pete Man! I swear that woman makes my heart hurt...I still think I would date her at 84...I know...I just stepped over my own line
Ingredients ¾ to 1 pound of New Jersey (yes Metro has these) tomatoes seeded and chopped ¾ cup chopped red onion ¼ cup red wine vinegar 2 tablespoons olive oil 2 cloves of garlic chopped fine 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 4 Salmon fillets 6 to 8 ounces each with the skin left on More olive oil for drizzling over when serving
How it's done Combine first 7 ingredients in small bowl. Season the salsa to taste with salt and pepper.
Let stand at least 15 minutes or up to 1 hour; this is to let the garlic mellow.
Prepare charcoal or preheat gas grill to high heat.
Place the Salmon fillets in a glass pie plate or baking dish and season with salt and pepper.
Drain half the liquid from salsa; spoon liquid over Salmon. Let salmon marinate at least 15 minutes, turning occasionally.
When your barbeque is hot, remove salmon from marinade and grill, flesh side down, for 3 minutes with the grill lid down.
Flip salmon and cook for another 4 to 6 minutes or until just opaque when fork tested.
To serve, transfer Salmon to four plates and spoon over salsa and drizzle with more olive oil. No worries, I just called my wife and she said she would give me a "free pass" if I ever meet the Italian Goddess...and she also laughed in my face.
Grilled Greek Style Whole Sea Bream (Dorade) with Herb Vinaigrette Serves 4 The Greek Style in this recipe refers to bright and rustic flavors of the Coastal communities of this delicious country not the debaucherous partying you use to do when you were pledging the Sigma Chi Fraternity back in your collegiate days. So let's go Greek with flavorful style.
Ingredients 2 Whole Sea Bream (Dorade) Scaled and Gutted with the heads left on about 1½ to 2 pounds each: Of Course, you could use Branzino, Sea Bass or Snapper with great results The juice of 3 lemons 2 teaspoons of finely grated lemon zest 4 tablespoons olive oil 4 large cloves garlic, minced very fine 1 tablespoon chopped fresh oregano leaves 2 tablespoons of finely chopped onion ½ teaspoon fresh thyme leaves Salt and Pepper
How it's done 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.
Next whisk together all of the remaining ingredients and season to taste generously with salt and pepper. Take half of the vinaigrette and gently rub into the fish and into the chest cavity; cover with plastic wrap and let marinate on the counter for 30 to 40 minutes, turning once. If you want to marinate sooner, you can do so but place in refrigerator, just please let the fish come to room temperature before grilling; 30 to 45 minutes.
Prepare charcoal or preheat grill to medium heat (400° to 450°degrees)
Remove the Sea Bream from the marinade and season both sides of the fish with a little more salt.
Grill the fish on the medium heat for about 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 the remaining vinaigrette and feel free to don your old frat Toga..." Hey, what the #&!! Is that stain on your Toga Jim?" On second thought just warm up some Greek bread on the grill.
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