Good morning to all of our beloved friends and clients and to answer the age old question of whether or not a Fish Monger likes to go fishing the answer is simple...It depends.

That said, your humble Fishmonger did board a boat this past weekend and headed out to the open seas for a six hour tour. As you may of known, this Sunday was the hottest day of the weekend and surprisingly even near the water the "real feel" temperature felt "real crabby". Full disclosure, my favorite part of fishing is simply being on the ocean with the wind in my thinning hair admiring the waters who so majestically enable me to be a Fishmonger.

This trip did not exactly go the way of majestic. For starters we were literally crammed onto the boat, which normally I wouldn't mind but as you will hear the close quarters didn't exactly lend itself to a humanity bonding session. As we embarked the smaller boat, that seemed to rock somewhat more then normal but as a seasoned rider it did not bother me. As we all gathered into the galley to pay for our fare one gentleman thought it was okay, to have his lit cigar in tight quarters with the fumes of diesel in the air and the heat index well above 90° (a solid recipe if you want to make a batch of queasy). Not exactly the breath of fresh air I was expecting but I would endure despite the fact that everyone was sweating like iced tea pitchers in July (please know that I am not that guy regarding cigars, in fact, I love them but not in tight galley quarters or in bed for that matter).

As we forged ahead on our rocky voyage, I noticed that a few of the passengers began to lose color in their faces. Well, you can only guess what happened next...that's right, the old "domino hurling" event began. At this point I was just praying that Somalian Pirates would overtake the boat and shoot me but I dug deep for a scoop of human kindness and the coldest beer I could find in my worked, I did feel better. Now I could go on about the biting flies and horrific heat but honestly the real thing that got me so damn mad was my fellow fishermen and deck mates opinions of what was "good eating" and what was not. Bonita "Great eating keep those"...Bluefish "Those are great when they are small but are not good eating when they are big." Really? Who the @#!* made you the ocean chef you kook? All kidding aside, any Fish that we catch is just plain lovely so for the love of Cod, revel in your catch and honor the ocean with gratitude not attitude.

There was one particular moment on the boat when I almost committed a homicide. It's when the guy next to me caught a Sea Robin (a mild sweet tasting fish) and said "Damn, I just caught one of the those Ugly Sea Robins." This next part I'm not too proud of but I had to defend this noble creature. Well, my first instinct was to ball it up and hit him but I instead blurted out "Your Kid is Ugly!" Okay, I did say I was sorry but someone had to get this guy in line. Listen, I am just trying to let everyone know that there are no "trash" or "ugly" fish just delicious treasures the oceans of the world provide for us. Well, should you want to create some beautiful fish dishes I hope you will enjoy today's recipes featuring Grilled Salmon with a Lemon Arugula Pesto & Grilled Citrus Harissa Whole Sea Bass. Thank you for stopping by and always remember we are all beautiful with or without fish scales.

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!


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

"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* $11

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

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

Grilled Balsamic Marinated Sea Bass Over Roasted Vegetables and Our House Saffron Rice With the Choice of Soup* $10

Metro's Grilled Tuscan Halibut Pita Wrap Grilled Tuscan Spiced (Rosemary, Garlic & Lemon) Wild Halibut with Mixed Field Greens, Tomato, Red Onion and Garlic Lemon Aioli on a Locally Baked Pita With a Choice of Soup* $11

Metro's Shark "Steak Sandwich" Blackened Grilled Shark Steak with Sautéed Peppers Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $9

Grilled Lime Garlic Dorade (Sea Bream) over a Mixed Field Green Salad SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12

The Metro Catfish Buttermilk "Picnic Roll" (This is Where Southern Charm Meets Metro Sassy Delish) Cornmeal Crusted Fresh Catfish Fillet with Tomato, Buttermilk Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $9

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

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

Thai Spiced Turbot Roll Panko Crusted Spanish Turbot with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on a Toasted Soft Roll With a Choice of Soup* $10

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

(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* $11

**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: Black Grouper Mahi 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) 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: Wild Washington State 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: East Coast: Blue Points (NY) Pemaquid (ME) Wellfleet (Mass) Spring Creek (Mass) Village Bay (NB Can) High Bar Harbor (NJ) Glidden Point (ME) Rose Cove (NJ) Sloop Point (NJ) Island Creek (Mass) Malabar (Mass) Lucky Limes (PEI) Chatham (Mass) Moonshoal (Mass) Beach Point (Mass) Great Island (Mass) Stormy Bay (NJ) Seven Bridges (NJ)

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


Grilled Salmon with a Lemon Arugula Pesto Serves 4 For all you out their who lovingly prepare meals for your family and friends, I salute you and proudly call you, the Little Chefs among us. That said, this super easy recipe is designed, not only for you but for those who might want to enlist in the army of little chefs. So, let's strap on your helmet private and begin our culinary boot camp.

Ingredients 4-Salmon fillets 6 to 8 ounces each with the Skin on with scales removed Salt and Pepper 2 tablespoons of the Lemon Arugula Pesto (see recipe below) For the Lemon Arugula Pesto 2 cups packed baby arugula 1 small clove of garlic ½ cup of Pine nuts or Walnuts The finely grated zest of 1 lemon The juice of ½ a lemon; Thank Cod for Metro's Free Lemon Program! Salt and Pepper 1 pinch of crushed Red Pepper Flakes; if you don't dig the heat omit but please don't invite me over ½ cup olive oil 1/3 cup grated Romano cheese

How it's done In a food processor combine all of the ingredients except for the olive oil and Romano cheese and "whizz" until chopped and well combined. Next, with the food processor on, drizzle the olive oil in gradually.

Once the ingredients are well blended and pesto looks smooth, add the Romano cheese and pulse to combine well; season to taste with salt and set aside.

Place the Salmon fillets on a plate and brush both sides with the 2 tablespoons of the pesto; season both sides of the fish with salt and pepper, cover with plastic wrap, and let rest on the counter for 20 to 30 minutes.

Prepare your charcoal or preheat your grill at medium high heat.

On well-oiled grates, grill the fish, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.

To serve, transfer the fillets to a serving platter and spoon over some of the pesto on each fillet; garnish with lemon wedges.

To those of you who were not experienced little chefs but pulled this easy recipe off with great success I warn you to not get too full of yourself. The last thing we all need is a half trained little chef soldier attempting a Crème Brûlée...that's how people get hurt.

Grilled Citrus Harissa Whole Sea Bass Serves 4 This recipe is one for the Flavor Freaks among us. Harissa is a spicy red pepper paste that will be your new secret ingredient for folks like me who like to wave their Flavor Freak Flag like nobody is watching. It's like dancing like nobody is watching but things don't quite jiggle as much.

Ingredients 2 Whole Sea Bass Scaled and Gutted with the heads left on about 1½ to 2 pounds each: Of Course, you could use Branzino, Sea Bream (Dorade) or Snapper with great results ½ cup harissa; found at all Camel filling stations and at Metro The juice of 1 lemon The juice of 1 orange 3 tablespoons of olive oil Salt 1 lemon cut in half 1 orange cut in half

How it's done In a small bowl whisk together the harissa, lemon juice, orange juice and olive oil; season to taste with salt and set aside.

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.

Take the marinade and gently rub into the fish and into the chest cavity; cover with plastic wrap and let marinate on the counter for 45 minutes to 1 hour. You can spend this time sipping on wine while jamming to your favorite Pandora station or you can make a salad and admire the loaf of bread you bought for dinner.

Prepare your charcoal or preheat your gas grill to medium heat (About 400°-450° degrees).

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

On well-oiled grates, grill the fish on the medium heat for about 12 to 15 minutes per side or until the meat is just opaque when fork tested.

While you are grilling the fish, grill the cut lemon and Orange, cut side down, until charred.

To serve, transfer the fish to a large serving platter and squeeze over 1 half of the grilled lemon and orange. Use the other two halves to garnish the platter.

Now if you have invited the Funky Fishmonger over for this feast, I suggest highly to look away as he (meaning me) deconstructs the head for his culinary carnal pleasures.

Oh, I almost forgot, it is not appropriate to wave your Flavor Freak Flag until the last guest has finished his or her meal.


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