LIVE COOKING DEMO AND WAYS TO CELEBRATE NATIONAL SEAFOOD MONTH

October 8, 2019

Good morning to all of our beloved friends and clients and as National Seafood Month kicks into high gear, we at Metro have been delighted with the outpouring of participation from our clients. 

 

 

Of course quite a few of you folks have been claiming that fresh seafood is a lifestyle that needs no holiday but it's nice to see the acknowledgement of the hard working men and women who hunt the open ocean. That said, many of you have been sharing your posts on social media tagging the funkyfishmonger on Instagram and Metropolitan Seafood & Gourmet on Facebook. For this we are humbled and honored not only to be your fishmongers but eternally grateful for your affirmation to our chosen profession. 


While some of you have featured many of the recipes I have written, many of you have showcased your own special traditions regarding this Briny filled month. Of course, I would be remiss if I didn't share some of them with you today. Please keep in mind that the practices of our clients is not endorsed by the management of Metro Seafood. Case in point, Jim from Branchburg claims that he celebrates NSM each year by greeting his wife at the door wearing nothing but a three pound lobster and lobster bib. Wow Jim, way to get into the spirit of things but I am a little disturbed to hear that this year you opened the door for the FedEx man instead of your wife...you should really peak out the window first brother. Now of course not all of these traditions are salacious in nature, Melissa from Clinton loves to celebrate the month with one of her "Low Country Boils." That sounded great to me until I found out that Melissa forbid anyone from using utensils at the table and those caught using a fork had to remove an article of clothing. Apparently her dinner-mates are all aware of this game and playfully picked forks up just to disrobe at the table. Now please don't think I'm being judgy Melissa, but that freak flag needs to come down the pole, folded neatly and tucked in a drawer. Sorry, I didn't read most of these through all the way. Wait, here is a good one, Shawn from Oldwick wrote that he always celebrates NSM by roasting a whole fish for his family to enjoy...oh snap...he further writes that all dinner guests must attend supper wearing loin cloths and that baying at the moon is required...My Cod these people are outlandish to say the least and I say that with no judgement...okay a little judgement.


Well if you would like to celebrate in a somewhat normal way I sincerely hope you will enjoy today's original recipes featuring Pan Roasted Harissa Salmon & Whole Pomegranate Snapper over Roasted Potatoes. All kidding aside, thank you all for sharing photos of your culinary creations and tagging us on social media. Please know that we are humbled by your generosity. Except for you Melissa, that stuff is just wrong.


FOODIE ALERT!
METRO IS TAKING THE SHOW ON THE ROAD 
SAVE THE DATE NOVEMBER 12TH 2019


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 in 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


STOCKTON MARKET HOURS 
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 


"California" Salmon Burger
(EAT GOOD...FEEL BETTER)
Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll
With a Choice of Soup*
$12


The Sea Bass Roll with Lobster Mayo
Panko Crusted Local Sea Bass with Tomato, Mixed Field Greens and Lobster Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*
$12


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


The Mediterranean Mahi "Health Wrap" 
Grilled Lemon Herb Wild Mahi Fillet with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup* 
$12


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


The "Fishmonger's Favorite" 
The Fried Fish Roll  (a.k.a. the funky_fishmonger)
Panko Crusted Wild Hake Fillet with Lettuce, Tomato, Red Onion and Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll
With a Choice of Soup*
$10


Grilled Miso Glazed King Salmon Roll
(Calling All Hungry Samurais)
Grilled Miso Glazed Wild King Salmon with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*
$12


The "French Kiss" Fish Roll
Herb Crumbed Skate Fillet with Mixed Field Greens, Red Onion, Tomato, Sweet Piquante Peppers and a Saffron Fennel Aioli on a Toasted Roll
With a Choice of Soup*
$10


Metro's Grilled Grouper Tacos (2)
Grilled Lime Garlic Gulf Red Grouper with Shredded Cabbage, Our house Pico de Gallo and Baja Sauce on 
(2) Flour Tortillas with Our House Pickled Jalapeños and Red Onions on the side 
With a choice of Soft Drink** 
$10


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


Grilled Lime Garlic Sea Bream (Dorade) over Saffron Rice and Black Beans
With the Choice of Soup*
$10


The "Locals Only" Tilapia Pita Wrap
Panko Crusted Locally Farmed Tilapia Fillet with Romaine Lettuce, Tomato and Spicy Mayo on a Locally Baked Pita
With Choice of Soup*
$9


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


(For those Folks who love fish eaters but not fish)
Metro's Holy Shipmate Buffalo Chicken Pita Wrap
Buffalo Style Chicken Tenders with Romaine Lettuce and our House Blue Cheese Dressing 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
Razor Clams 
Golden Tilefish 
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
North African and Spanish Octopus (Large & Baby)
Crayfish Tail Meat
Conch Meat from Belize    

 

From the South:
Fresh Florida Rock Shrimp
Kingfish 
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:
Kumamotos (Ca)
Sunset Beach(Wa)
Totten Inlet (Wa)


East Coast:
Blue Points (NY)
Island Creek (Mass)
Moonshoal (Mass)
Damsels in Distress (ME)
Glidden Points (ME)
Highbar Harbor (NJ)
Spring Creek (Mass)
Lucky Limes (NB Can)
Jersey Devils (NJ)
Old Barney Salt (NJ)
Swan Point (NJ)
Fishers Island (NY)
Mookie Blues (ME)
Row 34 (Mass)
Village Bay (NB Can)


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 


Pan Roasted Harissa Salmon Serves 4
Have you ever gotten the feeling that your Half-Lebanese Fishmonger is trying to brainwash your taste buds into thinking all things Middle Eastern are cool? If so than I am doing my job. Now your job little chef is to make this dish and be your own delectable brainwasher. Somebody has to wash that dry chicken breast recipe out of your loved one heads.


Ingredients
4-Salmon fillets 6 to 8 ounces each with the Skin on but scaled
4 tablespoons olive oil divided
½ teaspoon of finely grated lime zest
2 tablespoons harissa found at most Camel filling stations and Metro Seafood
4 garlic cloves minced fine
1 teaspoon paprika
1 teaspoon cumin
Salt and Pepper
2 tablespoons of roughly chopped mint for garnish
Lime wedges for serving


How it's done
In a shallow bowl or pie plate, combine 3 tablespoons olive oil, lime zest, harissa, garlic, paprika, cumin with a good pinch of salt and pepper. 


Add the Salmon fillets to our harissa love blend and turn to coat well; cover with plastic wrap and let marinate on the counter for 30 minutes. and mix well to incorporate.
Preheat oven to 450° degrees.


Heat the remaining 1 tablespoon of the olive oil in an ovenproof skillet over medium high heat. Remove the fish from the marinade and season the fillets on both sides with a little more salt and pepper. When the skillet is very hot and the oil is shimmery, place the fillets, flesh side down in the skillet. 


Sear for 3 minutes per side then transfer the skillet to the oven and roast for 5 to 6 minutes or until the fish is just opaque when fork tested.
To serve, transfer the fish to four mind blown plates and garnish with the fresh mint and lime wedges.


Now if you desire full mind control over your loved ones, make this dish with a simple salad and a side of rice..."Look into my skillet...you are getting hungry...you think I'm good looking...you are getting hungrier for me..." Please use your new power responsibly.


Whole Pomegranate Snapper over Roasted Potatoes Serves 4
This super easy weeknight meal can easily be transformed by you changing that "well-worn" concert tee shirt of yours for a smart fitted top. And you also might want to pour the wine into glasses...drinking out of the bottle is not as cool as it once was.


Ingredients
For the Red Snapper
3 tablespoons of pomegranate molasses: this secret ingredient is found at Metro
4 tablespoons of olive oil
4 cloves of garlic minced
1 teaspoon of Worcester sauce
1 teaspoon of smoked paprika
1 teaspoon of ground turmeric
½ teaspoon of ground ginger
2 tablespoons of fresh chopped flat leaf parsley
Salt and pepper
2 Whole Red Snapper-2 pounds each Scaled, Gutted and patted Dry with paper Towels- This task will be lovely performed by any Metro Seafood associate: You can use Branzino or Dorade with great results


For the Potatoes
4 Russet potatoes peeled and sliced ½ inch thick
2 tablespoons of olive oil
½ teaspoon of smoked paprika
½ teaspoon of onion powder
½ teaspoon of garlic powder
Salt and Pepper


How it's done
In a large enough container to hold the fish combine the first 9 ingredients and mix well until evenly-blended. 


Add the fish to the marinade and gently rub the mixture all over the fish and inside the chest cavity; cover with plastic wrap and let rest on the counter for 45 minutes or up to 1 hour.


Preheat the oven to 425° degrees.


Meanwhile, toss the potatoes with the olive oil, all of the seasoning and a good pinch of salt and pepper in a large baking dish.


Place the potatoes in the oven and Bake until potatoes are starting to get golden brown, about 15 to 18 minutes. 


Remove the potatoes from the oven and move them around to make room for the fish.


Next, remove the fish from the marinade and place in the pan with the potatoes; pour any remaining marinade over the fish and season with a little more salt and pepper. Place the fish and potatoes back in the oven and roast for 20 to 25 minutes or until the fish is just opaque and pulls from the bone when fork tested.


To serve, bring the baking pan to the table and garnish with lemon wedges. Oh, did that fish juice infuse the potatoes with stone cold gorgeousness? I think I'm going to ruin this tuxedo shirt. Trust me little chef, you can't fork this dish up.


EAT FISH LOVE LONGER!
 

Mark J. Drabich
President
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
Email:mark@metroseafood.com
1320 Rt. 22 Lebanon NJ 08833

 

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Metropolitan Seafood & Gourmet 2019   Designed and Maintained by Carnegie Agency