SAVE THE PLANET AND EAT THE FUNKIER FISH CUTS

October 22, 2019

Good morning to all of our beloved friends and clients and in case you were wondering, Metropolitan Seafood fully embraces sustainable eating habits when it comes to fresh seafood.

 

What in the Hake fillet are you talking about Funky Fishmonger? Well I'll tell you, at least 20 times a week someone will ask me, "What is your favorite Fish to eat?" Honestly, I am dumbfounded by this question because one, I'm what they call "thick" so as you can guess I like just about everything that hails from the briny deep and two, there are so many varieties of fresh seafood to choose from, I quite frankly wouldn't dare pick a "favorite."  That said, I must disclose that some of my favorite things to eat are what some folks might call the "Funkier" cuts.


Honestly, should you ever break bread with me please don't be alarmed if you see me devouring a Salmon head with the same fervor as a Lion feasting on an antelope...it's not a pretty sight so don't stare directly into it. To that point, I love fish skin as much as the gorgeous meat it adheres to and if you want to see a Fishmonger do his happy dance, then please offer me up a plate of crispy fish fins. Seriously, this is no joke, these crunchy carnal delights are just the keto treat for this Fish Man when I am watching my NY Jets take a sound beating from the New England Patriots. And if you have never eaten a roasted Swordfish collar then please feel free to turn in your "Fish Freak" card. They are amazing and the fat content will make you want to punch a pig in the mouth. I know that sounds violent but someone has to tell these animals that they are not the only one to boast a nose to tail dining experience. 


Seriously the waste on fish is a fraction of it's meat with feet brethren so please be proud if you are like me and want to "eat it all." It is not only delicious but is the right thing to do for the environment. By the way here is the recipe for Roasting a Salmon Head; preheat the oven to 400°, rub the head with crushed garlic and olive oil. Season generously with salt and pepper. Roast, head up, for 20-25 minutes. To serve, put your fork back in the drawer, grab a handful of napkins and some lemon wedges and go full on Serengeti on this sumptuous feast. (All kidding aside, we will give you your first salmon head for free, just please call in advance). 


Now if you are in the mood for a couple of delectably easy dinner plans check out today's recipes featuring Oven Fried Shrimp with Dilled Lemon Dip & Roasted Halibut Broccoli Bake. Thank you for stopping by and remember if it's edible, for the love of cod, eat it.


BON APPETIT AND PLEASE INVITE ME OVER I WILL BRING THE WINE AND EXTRA FISH TAILS 
 

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 3-5PM...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

 
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


Metro's Shrimp Roll
"More like, rolling down the Love River"
Metro's Real Shrimp Salad served on a Toasted Soft Roll with Baby Field greens
With a Choice of Soup*
$10


The "Fishmonger's Favorite" The Fried Whiting Roll #eatgreatcheap
Panko Crusted Atlantic Whiting 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*
$8


Thai Spiced Soft Shell Crab Pita Wrap
Panko Crusted Soft Shell Crab with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Locally Baked Pita
With a Choice of Soup*
$11


Lemon Pepper Grilled Black Cod (Sablefish)Over a Mixed Field Green Salad
With a Choice of Dressing
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*
$10


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


Metro's Swordfish "Steak Sandwich"
Blackened Grilled Swordfish with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*
$12


Metro's Baja Snapper Wrap
Corn Meal Crusted Snapper with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread
With a Choice of Soup*
$10


The Grilled Italian Sea Bream 
"Health Wrap"
Grilled Lemon Basil Sea Bream (Dorade) Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup*
$11


Grilled Pesto Wild Mahi Over Our Classic Caesar Salad
With a Choice of Soft Drink**
$12 


Grilled Tuscan Spiced Arctic Char Over Roasted Vegetables Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


Metro's Rock Shrimp Fajitas (2)
Panko Crusted Fresh Florida Rock Shrimp on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce
With a Choice of Soft Drink**
$10


(For those Folks who love fish eaters but not fish)
Metro's Almost Famous Chicken Tacos (2) 
Lightly Breaded Fresh White Meat Chicken 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**
$9


**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:  
Cape Bay Scallops (First of the Season)
Sea Bass
Periwinkles
Whiting  
Pollack (Blue Cod)
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 
Yellow Trim 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:
Pompano "POMP UP THE JAM" 
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: 
Alaskan 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)
Glidden Points (ME)
Highbar Harbor (NJ)
Lucky Limes (NB Can)
Fishers Island (NY)
Mookie Blues (ME)
Row 34 (Mass)
Village Bay (NB Can)
Wellfleet (Mass)
Aunt Dotty's (Mass)
Ichabod Flat (Mass)
Damsels in Distress (ME)


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 


Oven Fried Shrimp with Dilled Lemon Dip Serves 8 for a Kick@$$ soiree or 4 for a casual dinner or me and you watching football and spilling beer down our gullets (please reserve your judgment that I am a Jets fan).


Ingredients
For the Shrimp

1½ to 2 pounds of large shrimp peeled and deveined with the tails removed (Metro will do this free of charge, just please ask)
Salt and Pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 large eggs, beaten with 1 teaspoon of water
2 or 3 dashes of your favorite hot sauce
2 cups Panko bread crumbs
¼ cup of olive oil


For the Dilled Lemon Dip
1½ cups Lebneh or Greek style yogurt; Metro has the Lebneh and the 12 step program phone number to get off it once your addiction begins.
¼ cup finely chopped scallion greens; use the white parts for tonight's Salad
2 tablespoons fresh chopped flat leaf parsley minced very fine
¼ cup of fresh chopped dill minced very fine
The juice of 1 lemon or more to taste
½ teaspoon of finely grated lemon zest
1 small clove of garlic crushed and minced fine
Salt and Pepper


How it's done
First make the Dilled Lemon dip, in a small bowl, whisk together the Lebneh, scallion greens, parsley, dill, lemon juice, lemon zest and garlic; season generously with salt and pepper and set aside.


Preheat your oven to 450° degrees.


In a shallow bowl or pie plate, mix together flour and paprika with a generous pinch of salt and pepper. 


Place beaten eggs & water in a shallow bowl and whisk with hot sauce; season with salt and pepper. 


Put Panko crumbs in a shallow bowl and season with salt and pepper.


Working with few pieces at a time, toss the shrimp in the flour mixture, making sure it's evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.


Next dip the shrimp into panko crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. 


Shake off any excess, and place the shrimp aside on a large plate.


Place breaded shrimp on a foil or parchment-lined rimmed baking sheet. Drizzle with the olive oil, and bake for about 10 minutes or until the shrimp is just opaque when knife tested. 


To serve, transfer the shrimp to a platter with the Dilled Lemon Dip and garnish with lemon wedges. Even if you are not watching football, you should scream out "TOUCH DOWN!" at least once during dinner, it just sets the mood.


Roasted Halibut Broccoli Bake Serves 4
Sometimes we take the easy way out because we, quite frankly, don't have the energy to pull our tired backsides off a comfy couch. This is not one of those times my tired friend. In fact, the easy way out in this case is just a weeknight meal that is so damn simple and delicious you could practically make it from the couch but don't...a cutting board on the couch is never a good idea.


Ingredients
4 Halibut Fillets skin on 6 to 8 ounces each
2 heads Broccoli cut into florets
2 large Sweet Potatoes peeled and cut into bite-size cubes
½ cup of Olive Oil
3 cloves of garlic crushed and minced very fine
1 finely grated teaspoon of lemon zest
2 teaspoons of fresh chopped oregano or ½ teaspoon of dried oregano
Salt and Pepper
Lemon wedges for serving


How it's done
Preheat your oven to 400° degrees.
In a small bowl whisk together the olive oil, garlic, lemon zest, oregano with a generous pinch of salt and pepper. 


Place the fish in a shallow bowl or pie plate and pour 2 tablespoon of the olive oil mixture over the fish; turn to coat and cover with plastic wrap and let sit at room temperature. 


Place the broccoli, and sweet potato cubes in a 9×13 glass baking dish and toss with the remaining olive oil garlic mixture; spread out the vegetables evenly, sprinkle with a little more salt and pepper and place in the oven. Roast the veggies for 30 minutes. When the vegetable timer goes off open the oven and move the veggies around to make room for the fish. 


Place the fillets in the baking dish and drizzle over any of the olive oil garlic mixture; season the fish with a little salt and pepper and place the dish back in the oven to roast for 15 to 18 minutes or until the fish is just opaque when fork tested.


To serve, transfer the fish to a platter and spoon the veggies around the fish, drizzle over any pan juices and squeeze over some fresh lemon juice.


Garnish with lemon wedges and know that your creation has now opened the door to an easy way out for your dinner mates to fall in love with you.


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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