Good morning to all of our beloved friends and clients and in today's tumultuous psychological climate I find many folks uttering the sentiment of the great Rolling Stones; "I can't get no Satisfaction, I can't get no girl reaction..."

What the sushi grade fluke are you talking about Funky Fishmonger!? Well for one I just want to introduce the youngbloods out there to one of the greatest rock bands of all time and let them realize that 90% of the greatest songs have all been written in the 60's and 70's. And also I would like to point out that I believe real Satisfaction is just within the reach of a 12 inch skillet and a fresh piece of fish. For instance, a client of mine just expressed to me that he was so stressed out that his blood pressure was off the charts and his teenage son was struggling in his math class. On top of that his family's conversations seemed only to exist in text messages and the occasional "tagging" on social media. He then shared with me that he had tried one of my recent recipes and was shocked how easy it was for him, not considering himself a bonafide chef. He then proceeded to tell me how it changed his family's dynamics which included, actual conversation among family members and impromptu pow wows in the kitchen when the cooking was happening. He then began singing "I can get some satisfaction..." in his best Mick Jagger impression. Please don't misunderstand me I was not offended by the outright "Corniness" of his intentions but for the love of Cod, this guy was pitchy as all Hake. Fast forward, I saw him just yesterday and I asked him how he was doing. He calmly answered, "Things are about the same but it appears that creating meals for my loved ones is my culinary meditation...my blood pressure is down and my

son still stinks in math but has decided he wants to be a drummer. Thank Cod for Amazon Prime and earplugs." But seriously, for those who are intimidated by preparing fresh seafood please know that the staff at Metro has you covered. We will lovingly provide you with a simple recipe or a full on piscivorous masterclass. And by the way, cooking fresh seafood is a heck of a lot easier that preparing other proteins. And if you doubt that, then ask yourself when was the last time you ordered a hamburger and it came out the temperature you requested....ah...never.

Now should you want to create two Rocking dishes then turn up the amp and check out today's recipes featuring Seared Shark with a Shallot Cream Sauce & Jonah Crab Corn Fritters with a Spicy Lime Aioli. In closing I would like to say "He can be a man cause he does cook the same fish as me, I can get some satisfaction, some satisfaction (it helps if you sing it).


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!


Rock Shrimp Tacos (2) (Hell Yeah, They Rock!) Lightly Breaded Rock Shrimp 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

"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

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

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

Metro's Classic Catfish "PO-BOY" Panko Crusted Wild Store Cut Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $10

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* $11

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

Grilled Pesto Wild Nova Scotia Halibut Over a Mixed Field Green Salad (with a choice of dressing) 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 "California" Grouper "Health" Wrap Grilled Lime Garlic Wild Yellow Trim Grouper with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on Lebanese Flat Bread With a Choice of Soup* $11

Grilled Mahi Thai "Pepper Steak" Sandwich Chili Ginger Grilled Mahi with Pan Sautéed Peppers, Onions with a Sriracha Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $12

Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $11

Grilled Tuscan Spiced Arctic Char Over Our Classic Caesar Salad With a Choice of Soft Drink** $12

(For those Folks who love fish eaters but not fish) A Chicken "Club" Roll Panko Crusted Chicken Breast with Smoked Bacon, Lettuce, Tomato and Mayo on a Toasted Ciabatta Roll 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: Cape Bay Scallops (First of the Season) Sea Bass Live Sea Scallops (we give a shuck) Pumpkin Swordfish Tautog (Blackfish) 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 Aji (Horse Mackerel) Japan Renkodai (Yellow Back Sea Bream) Japan Yellow Trim Grouper Sardines (Greece) Anchovies (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" Thresher Shark (FLAVOR ATTACK) 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: Santa Barbara Uni 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) Mookie Blues (ME) Row 34 (Mass) Village Bay (NB Can) Wellfleet (Mass) Aunt Dotty's (Mass) Ichabod Flat (Mass) Damsels in Distress (ME) Jersey Devils (NJ) Swan Point (NJ) Spring Creek (Mass)



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


Seared Shark with a Shallot Cream Sauce Serves 4 Is this easy enough to make on a weeknight? Hell Yeah. Do your loved ones need to know that? Hell No. Seriously, this dish can be your culinary quill for firing a delectable arrow right into the hearts of the most finicky weekend dinner guests...so, what are we waiting for little chef let's commit some delicious culinary love crimes.

Ingredients 4 Shark Steaks ¾ in thick 6 to 8 ounces each: you could also use Shark or Mahi with great success 2 large shallots, minced 1 cup artichoke hearts, quartered (I used frozen and they came out great...you can also use canned artichoke hearts for this) 1 cup dry white wine 1 cup fish stock or vegetable stock (Metro has both so, this one is covered) 1 cup heavy cream Salt and Pepper ½ cup of fresh chopped flat leaf parsley 2 tablespoon of olive oil

How it's done Season the Shark steaks generously with salt and pepper.

In a large non-stick skillet heat the olive oil over medium high heat until it just is smoking.

Sear the Shark steaks for 4 minutes per side or until almost done; transfer to a warm plate, tent with foil and set aside.

Reduce the heat to medium low heat and gently sauté the shallots for 4 to 5 minutes.

Add the artichoke hearts and cook another 2-3 minutes. Turn the heat to high again and deglaze the pan with the wine and reduce to 1/4 cup.

Next add the stock and reduce to 1/2 cup. Bring the heat back to medium and add the cream and reduce the mixture until it is about 1 cup (it should be thick enough to coat the back of a spoon).

Season the sauce to taste and return the fish back to the skillet with any plate juices. Turn the fish to coat and finish cooking the steaks until they are just opaque when fork tested.

To serve, transfer the steaks to four plates and spoon over the sauce. Garnish with the chopped parsley and get ready for the culinary jury to convict you of killing it in the kitchen.

Jonah Crab Corn Fritters with a Spicy Lime Aioli Serves 8 for a Stone Cold Party Starter...or just you and me trying to "OD" on Crab

If you are not doing a full on "Happy Dance" over the prospects of heating up some oil and participating in a full on Fritter Fest, then maybe I don't know you little chef...or do I...it's tough trying to keep your feet still when Aioli is playing in your Culinary Jukebox

Ingredients 1 cup of finely chopped Shallots 1 cup of chopped Sweet Red Bell Pepper 1 cup corn kernels, frozen or canned 2 garlic cloves, minced 2 eggs, lightly beaten ¼ cup milk 3 Tablespoons chopped fresh flat leaf parsley ½ teaspoon salt ½ teaspoon pepper 2 teaspoons Sriracha Hot Sauce...this stuff is magic heat 1 cup flour 2 Tablespoons baking powder 1 pound of Jonah Crab meat; you could also use Lump/Backfin or even Claw meat Canola oil for Deep Frying For the Spicy Lime Aioli 1 cup good quality mayonnaise 2 Tablespoons fresh lime juice 2 canned Chipotle Peppers chopped fine Salt

How it's done For the Spicy Lime Aioli Combine all the ingredients in a small bowl; mix well and season to taste with salt and set aside in the refrigerator

For the Crab Corn Fritters In a large bowl mix all of the ingredients expect the Crab meat and Canola oil.

Drain the Crab meat in a colander and pat dry with paper towels and then mix it into the fritter batter

In a heavy saucepan or a small deep fryer heat the oil until it reaches 350° degrees. (Test it by cooking just one fritter first.)

With a tablespoon, shape fritters into small balls and drop carefully into the heated oil. Using tongs, roll the fritters around in the oil until they are deep golden brown, 3 to 4 minutes.

Remove and drain on a paper bag or paper towel.

Serve with the Spicy Lime Aioli and know that if you looking for a Kitchen Dance Partner, I am fully versed in the Quick Step and Tango but it's my Foxtrot that will have you whisking for more.


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

Metropolitan Seafood & Gourmet 2021

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