Good morning to all of our beloved friends and clients and if there is one thing a Fishmonger doesn't want to hear, it's a "Fish Story."

Now please do not think I'm mean but how would you like if I went to your place of work and told you a fantastic story about what you do for a living that has absolutely no bearing on our relationship. Would you tell your spouse about the unbelievable time you had Junior year in college with that Senior hottie that lived just upstairs in your dorm. Heck no, unless you like picking out new apartment furniture with your best friend Steve, who is on his third marriage. Or how about telling your florist about your prize winning roses that you give to all of your friends. Don't think his fake smile is to show his amazement for your gardening prowess, he's just picturing you being rototilled into his own garden of horror. Okay, that one was a little dark and for that I do apologize. Well that said, I finally found a Fish story for the ages: High schooler unearths rare fossil...pretty cool. The University of Chicago welcomes high school students from around the world for a unique course on paleontology, which culminates with two weeks of fieldwork spent hunting for fossils. A California high school student dug up something truly special: a perfect skull of a gar fish that would have been at least 8 feet long. The skull, has the outward appearance as that of a crocodile, contained hundreds of small teeth and rows of large fangs, enabling it to become one of the lake's top predators. I know, I was thinking the same thing, that would make an amazing Fish Stock...really, no one else was thinking that except for me.

Okay then I guess I should feel a little foolish for sending the University of Chicago my prized recipe for Bouillabaisse. So be it but that has not stopped me from creating some incredibly rarified recipes for you and your loved ones featuring, Oven Poached Sole over Baby Spinach with a Sexy Cream Sauce & Seared Salmon with a Shallot Herb Pan Sauce. They both include our prized fish stock and are ready for you to unearth their delectability.


Join us for a special Grand Samplings Event at Grape Finale Hands-On Winery in Flemington, NJ. Cooking demonstration by the Funky Fishmonger, Mark Drabich, of Metropolitan Seafood & Gourmet. Sample the three seafood dishes Mark prepares along with 3 complimentary samples of Grape Finale handcrafted wine. The evening concludes with a delicious dark chocolate and truffle sampler by The Fudge Shoppe and a complimentary sample of Grape Finale's Vintage Port. $65 per person. Seating is limited so purchase your tickets today at Eventbrite. CLICK HERE TO SEE MENU AND PURCHASE TICKETS

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 Ahi Tuna Taco Burgers (2) Garlic Lime Ahi Tuna Burger with Shredded Lettuce, Pico Di Gallo and Chipotle Aioli on a Grilled Flour Tortilla (2) With Our House Pickled Jalapeños and Red Onion on the Side With a Choice of Soup* $11

Metro's Famous FISH-N-CHIPS (Lunch Portion) Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar With a Choice of Soft Drink** $9

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* $11

Metro's Catfish "PO-BOY" You Have to Try This One! Cornmeal Crusted Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Soft Roll With a Choice of Soup* $10

Metro's Lightning BOLT (Bacon, Oyster, Lettuce, Tomato) Roll 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

"Whole Belly" Clam Roll (CLAMTASTIC!) Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll--With a Bag of North Fork Potato Chips With a Choice of Soft Drink* $11

Grilled Tilapia "Caesar" Wrap Grilled Tuscan Spiced Locally Farmed Tilapia Wrapped in Lebanese Flat Bread with our House Caesar Salad With a Choice of Soup* $10

"California" Arctic Char Roll Grilled Lime Garlic Arctic Char with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll Soft Roll With a Choice of Soup* $11

Grilled Thai Halibut "Health Wrap" Ginger Chili Marinated Halibut with Mixed Field Greens and Oven Roasted Veggies with a Sriracha Aioli Served On Lebanese Flat Bread With a Choice of Soup* $12

Grilled Lemon Garlic Black Cod (Sablefish) over a Mixed Field Green Salad-SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12

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 Pesto Branzino over Our Classic Caesar Salad With a Choice of Soft Drink** $12 Grilled Lime Garlic Dorade (Sea Bream) over Saffron Rice and Black Beans With the Choice of Soft Drink** $10

(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 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 From the North: Sea Bass Ocean Perch 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: Red Grouper Sardines (Greece) 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 Uni (Sea Urchin) North African and Spanish Octopus (Large & Baby) Crayfish Tail Meat Conch Meat from Belize From the South: Soft Shell Crabs-it's almost over :( Fresh Florida Rock Shrimp American Red Snapper 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: Uni (Santa Barbara) Washington State Wild King 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:

ClamsKumamotos (Ca)

Sunset Beach(Wa)

Totten Inlet (Wa)

East Coast: Blue Points (NY) Island Creek (Mass) Moonshoal (Mass) Sugar Shack (NJ) Damsels in Distress (ME) Glidden Points (ME) Highbar Harbor (NJ) Sloop Point (NJ) Chatham (Mass) Spring Creek (Mass) Lucky Limes (NB Can) Jersey Devils (NJ) Old Barney Salt (NJ) Swan Point (NJ) Rose Cove (NJ)



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

Fresh Chopped

TODAY'S FEATURED RECIPES Seared Salmon with a Shallot Herb Pan Sauce Serves 4 Sometimes the stresses of a workweek can really sear your otherwise optimistic disposition but that's what pan sauces are for. Case in point, add one cup of dry white wine to a hot spouse and watch the burnt bits of their day turn into a flavorful partner sauce.

Ingredients 4 Salmon fillets 6 to 8 ounces each; scaled and skin on; you could also use Halibut with Great success 2 tablespoons of olive oil divided 2 small or 1 large shallot, minced fine ½ cup of dry white wine ½ cup Fish stock you could also use a Vegetable stock; Metro makes both for you 2 fresh thyme sprigs 1 small fresh rosemary sprig 1 teaspoon of finely grated lemon zest The juice of one lemon...This is where that free lemon kicks bass 2 pats of unsalted butter Salt and Pepper

How it's done Season the Salmon fillets with salt and pepper and set out at room temperature for 15 to 18 minutes.

Heat a large skillet over medium high heat, a little closer to medium.

Add 1 tablespoon of olive oil to the skillet and allow the oil to get hot.

Place the fillets in the skillet, skin side down first, with your fingers or a spatula; gently press the fillets onto the pan so the skin side doesn't curl, about 30 seconds.

Add the thyme and rosemary sprigs to the skillet and let the fish cook for 5 to 6 minutes or until the fish skin gets crispy.

Flip the fish and cook for another 2 to 3 minutes or until it is just opaque when fork tested.

Transfer the fish, leaving the herbs in the skillet, to a warm platter and add the remaining olive oil to the skillet.

Add the shallots to the skillet and sauté for 1 minute, until the shallot is softened.

Add the white wine and fish stock, and then turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits stuck to the pan, bring the liquid to a boil and reduce by half, about 5 minutes.

Take the pan off the heat and discard the herb sprigs.

Add the fresh lemon juice, lemon zest and butter into the pan; season the sauce to taste with salt and pepper.

To serve, spoon the sauce over the fish and garnish with extra herb sprigs. Pan sauces are just one way to turn your lightly toasted lives into a luscious dressing. I also recommend a light marinade of Scotch whiskey for extra crispy days.

Oven Poached Sole over Baby Spinach with a Sexy Cream Sauce Serves 4 Aren't you being a little presumptuous Fishman...Sexy Cream Sauce? Let me put it this way, the last time I made this dish I was sent into an amorous black out and apparently proposed to my Neighbor...Bill. Thankfully I fell out of the Memorizing Fish trance when my credit card was declined while trying to buy plane fares to Vegas.

Ingredients 4 Grey or Dover Sole fillets 6 to 8 ounces each 3 tablespoons chilled unsalted butter, diced, plus extra, melted, for greasing pan 12 ounces fresh fish stock brought to a simmer...Metro Got sweat little chef 2 shallots, finely chopped 2 packages of Baby Spinach (5 ounces each) Yes we carry that ¼ cup dry white wine ¼ cup of heavy cream...I feel more desirable just saying it. The juice of ½ a lemon Flat leaf parsley to garnish

How it's done

Preheat the oven to 350° degrees and season the Sole fillets lightly on both sides with salt and pepper, then fold over the ends to make neat parcels.

Turn them over and lay in a buttered shallow ovenproof dish. Pour over the stock, cover with foil and bake for 20 minutes or until just cooked through.

Meanwhile, melt 1 tablespoon of butter in a saucepan, add the shallots and cook gently for 6 to 8 minutes.

Heat another tablespoon of butter in a large pan or wok and add the spinach in batches if necessary and cook for 2-3 minutes, stirring, then tuning into a colander and press out any excess liquid. Season with salt and pepper, cover and keep warm.

Take the fish out of the oven. Add the cooking liquor from the fish to the shallots, then cover the fish with foil and keep warm.

Add the white wine to the shallots and boil vigorously until reduced to about 6 tablespoons Strain into a small pan.

Add the cream and lemon juice and simmer for 1-2 minutes, until thickened.

Whisk in the remaining 1 tablespoon of butter to make a smooth, glossy sauce. Season to taste and take off the heat.

To serve, put the spinach on 4 plates and top with fish, then spoon over the sauce and garnish with parsley. Please heed my warning and make sure you're sitting next to someone you might want to make out with...I will not be liable for your actions while under a culinary love drunk.


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