Good morning to all of our beloved friends and clients and as most of you know I am eager to share with you the most current Seafood news. That said, not all of it is rosy as you will see;

A Savannah seafood restaurant owner and his employees were arrested in a drug investigation. Police said they have evidence that this seafood restaurant was a "drug distribution hub." Now the owner and several employees are behind bars. The Chatham-Savannah Counter Narcotics Team says a search warrant conducted Friday at The Original Nancy's Seafood led to the seizure of more than four pounds of marijuana, more than 100 cartridges of liquid tetrahydrocannabinol (THC), crystal meth and items commonly associated with distribution of controlled substances.

Wow, that explains why the Popcorn Shrimp was so damn good. After further investigation by your Funky Fishmonger I found some telltale signs on this restaurant's Yelp page. One 5 star reviewer wrote, "Great Crab Cakes...friendly staff and amazing pot brownies, we will definitely be back." Another 4 star review wrote "Service was a little slow but the Meth is some of the freshest I ever had in the area, can't wait to try the broiled stoners combo." Unfortunately there was a couple of 1 star reviews and the one that jumped out to me was a gentlemen from the Savannah area who wrote "I ordered the garlic conch and crab rice, both were inedible and when I told the waitress she told me that the chef had procured all the seafood that morning...I was appalled. I asked to see the manager who came out after a full 20 minutes. He did not seem at all sorry for our horrible meal but then reluctantly offered us the Meth for dessert. Who does Meth before 2:00 PM I said? We will not be back."

Sadly not all Seafood shops focus on just Seafood and no, we will not be offering any narcotics when our new menu selections are unveiled this fall. Now if you are in the market for some non-narcotic fresh fish recipes, look no further than today's Middle Eastern Inspired dishes featuring, Barbecued Tuna and Tomatoes with a Harissa Dressing & Barbecued Lebanese Jumbo Shrimp with an "Herb" Salad. And remember, hugs not drugs, especially if that hug is delivered by your Funky Fishmonger. To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The Stockton Farmers Market Stockton NJ


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!


The Grilled Ahi Tuna Tequila Burger Grilled South of the Border Spiced Sushi Grade Tuna Burger with Seared Peppers & Onions and a Tequila Lime Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $12

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

Thai Spiced Catfish Roll Cornmeal Crusted Sweet Chili Catfish with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Fresh Soft Roll With a Choice of Soup* $10

Grilled Pesto Arctic Char Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $12

Metro's Fried "BSLT" Roll (BACON, SOFT SHELL CRAB, LETTUCE, TOMATO AND MAYO) Panko Crusted Soft Shell Crab with Hickory Smoked Bacon, Lettuce, Tomato and Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $12

The Old Bay Crab Cake Roll - Damn...That's Good Seasoning! A Golden Lump Crab Cake with Mixed Field Greens, Tomato and Pickles with an Old Bay Tartar Sauce On a Toasted Soft Roll With a 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* $12

Grilled South West Spiced Grouper Over Saffron Rice Over Roasted Vegetables With a choice of Soft Drink** $12

Grilled Lemon Herbed Branzino Over Classic Caesar Salad With a Choice of Soft Drink** $12

The Scallop "Love Roll" (Mmm...that hug feels nice) Panko Crusted Day Boat Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll With a Choice of Soup* $11

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

The "What the Hake" Roll Panko Crusted Wild 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* $10

Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens With French Fries---With a Choice of Soft Drink** $20

(For those Folks who love fish eaters but not fish) Grilled Chicken "GYRO" Grilled Middle Eastern Seasoned Chicken with Lettuce, Tomatoes, Onions and Tzatziki Sauce on a locally baked Pita With a Bag of North Fork Potato Chips With a Choice of Soft Drink** $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 The Fish From the North: Sea Bass Grey Sole (New Bedford) 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 (AKA Calamari) Rhode Island Little Necks Cherry Stone Clams Top Neck Clams

From the Waters of the World: Mahi Mahi Sardines (Spain) Red Grouper Madai (Japan) 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: 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 Coho Salmon Wild California Troll 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) Pemaquid (ME) High Bar Harbor (NJ) Glidden Point (ME) Rose Cove (NJ) Sloop Point (NJ) Island Creek (Mass) Chatham (Mass) Moonshoal (Mass) Beach Point (Mass) Seven Bridges (NJ) Ichabod Flat (Mass) Row 34 (Mass) Sugar Shack (NJ) Lucky Lime (PEI)



Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams TODAY'S FEATURED RECIPES Barbecued Tuna and Tomatoes with a Harissa Dressing Serves 4 Step one; light the fuse (the grill), Step two; get the T&T (Tuna and Tomatoes) Step three; witness a culinary explosion of bold flavors that annihilates boring dinners forever. Step four; grill bread to sop up the juicy charred casualties.

Ingredients For the Tuna 4 Sushi Grade Tuna steaks 1 inch thick 6 to 8 ounces each...I like my Tuna Rare should you like yours well-done please know that I still love and pray for you.

For the Marinade ½ cup of coarsely chopped flat leaf parsley 2 shallots chopped 2 cloves of garlic crushed ½ cup olive oil 2 tablespoons of red wine vinegar 1 tablespoon of Harissa (available at Metro and all Middle Eastern Bazaars) 1 teaspoon of kosher salt

For the Tomatoes 3 Large Ripe but Firm tomatoes (Yeah...We are Fully in Tomato Season!) sliced ½ inch thick. 1 teaspoon hot paprika 1 teaspoon ground cumin Salt 2 tablespoons olive oil for brushing

How it's done Combine all of the marinade ingredients in a small food processor or blender and "whizz" until smooth; season to taste with salt and pepper. Place Tuna in a re-sealable bag and pour half the marinade into the bag and let the fish marinate on the counter for 20 minutes. (Can be marinated in the fridge for up to 2 hours but needs to come to room temp before grilling)

Prepare your charcoal or preheat your gas grill to high heat.

Place the tomato slices on a plate and brush with the olive oil and season with the paprika, cumin and salt.

Grill the tomatoes for 1 to 2 minutes per side and transfer to a serving platter and set aside.

Next remove the Tuna steaks from the marinade and season with a little more salt and pepper and grill for about 3 minutes per side for rare and 5 min per side for medium. If you like your Tuna well done, again, please know, I'm praying for you.

To serve, transfer the Tuna Steaks to the platter with the grilled tomatoes and spoon over the reserved marinade. Garnish with lemon wedges and get that bread on the got some sopping up to do little chef. Could you achieve these bold sexy flavors without all of the explosions, sure but it requires far more wine. Barbecued Lebanese Jumbo Shrimp with an Herb "Salad" Serves 4 As a little chef your one goal is always to cook up a joyful and delicious dining experience but guess what, you just became "Dr. Little Chef" with this gorgeous clean eating dish. But please do not make your patients wait an hour in the living room before seeing them.

Ingredients 2 pounds Jumbo Shrimp peeled and deveined with the tails left on For the Marinade 3 tablespoons olive oil 2 tablespoons red wine vinegar 3 cloves garlic, minced 2 tablespoons Harissa; Middle Eastern Red Pepper paste found at all Metro locations 1 tablespoon Cumin 2 teaspoons ground Coriander 1 teaspoon kosher salt

For the Herb "Salad" 1 cup each of flat parsley leaves and torn mint leaves ½ of an English (Seedless) cucumber sliced thin 4 radishes sliced very thin 1 Sweet Red Bell Pepper seeded and sliced thin 1 Jalapeño pepper seeded and sliced thin Quick Pickled Red Onions (see recipe below) 1 lemon to squeeze over when serving plus a little olive oil drizzle

How it's done In a large re-sealable bag combine the Shrimp with all of the marinade ingredients and let marinate in the refrigerator for 1 to 2 hours (bring to room temperature before grilling).

Meanwhile combine all of the Salad ingredients, except for the pickled onions, lemon juice and olive oil, and toss to combine; season with a little salt and pepper and set aside.

Prepare your charcoal or preheat your gas grill to high heat.

Remove the shrimp from the marinade and grill the shrimp for 3 minutes per side or until just opaque when fork tested.

To serve, transfer the shrimp to a large serving platter, scatter the Herb "Salad" over the shrimp along with the pickled onions.

Squeeze the fresh lemon juice over the platter and drizzle over some of your best olive oil. And in true doctor form get everyone at the table 236.588 ccs of Wine Stat! That's 8 ounce in case anyone is wondering.

Pickled Red Onions Ingredients 1 large red onion, halved and thinly sliced (half-moons) 1 cup unseasoned rice vinegar 1/3 cup sugar 1 tablespoon kosher salt

Place onions in large heatproof jar or bowl

Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium-high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.

Pour pickling liquid over onions (onions should be submerged). Let cool; can be made days in advance.


Mark J. Drabich


Metropolitan Seafood & Gourmet

P 908-840-4332

F 908-506-0293

1320 Rt. 22 Lebanon NJ 08833