November 6, 2019

Good morning to all of our beloved Friends and Clients. We hope that each and every one of you had a Happy and Safe Halloween.



Now that this "Fall Festivity" has passed, it is time to focus on Thanksgiving, which is right around the corner, and all that we are thankful for. I don't know about you, but it sure makes me feel good. And I can assure you that the Team at Metro is here to provide you with the Finest Seafood, Prepared Options and Customer Service possible for any and all of your Seafood needs. Click Here for a Full Line Up of Today's Fresh Selections. To help inspire your dinner tables tonight and take that crisp chill out of the air, I have selected two delicious recipes from the archives that are sure to excite featuring Clam and Saffron Soup and Cod and Linguine. Also be sure to check out our New Take-Out Menu Items below. We are eternally grateful to be your Fishmongers.


Thank You as always.
The Team at Metro 


Meats by Metro
The House Burger                         $12.00
Locally Sourced grass-fed beef
Served with Lettuce, Tomato, Red Onion and side Pickle
Add American or Cheddar Cheese

Did Someone Say Wings? Yep!
Wings $6.00 for 6 / $12.00 for 12
Traditional Buffalo Served with Blue Cheese
or Dry Rub "Old Bay" Wings served with Ranch Dressing

Handmade Flatbreads...Oh my Cod!
Mushroom & Fontina $8.00
Walnut, Gorgonzola, Balsamic Glaze $8.00
Bacon & Cheddar $8.00


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

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!


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*

Metro's Famous Fish Tacos (2) BOOM!
Panko Crusted Fillet with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Grilled Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soft Drink**

Grilled Pesto Dorade (Sea Bream) Over a Mixed Field Green Salad (Choice of Dressing)
With a Choice of Soft Drink**

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

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*

Metro's Classic Lobster Roll "Life is Sweet"
Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens
With a Choice of Soup*

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*

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*

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* 

Grilled Lime Garlic Arctic Char Fillet over Saffron Rice and Black Beans
With the Choice of Soft Drink**

Tuscan Pan Seared Wild Pink Shrimp Over Classic Caesar Salad
With a Choice of Soft Drink**

Thai Spiced Rock Shrimp Pita Wrap
Panko Crusted Rock Shrimp with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Locally Baked Pita
With a Choice of Soup*

The Old Bay Flounder Roll -Damn...That's Good Seasoning!
Panko Crusted Flounder Fillet with Mixed Field Greens, Tomato and Pickles with an Old Bay Tartar Sauce On a Toasted Soft Roll
With a Choice of Soup*  

(For those Folks who love fish eaters but not fish)
Metro's Chicken "Club" Wrap  
(it's a wrap you can dance to)
Panko Crusted Chicken Served with Lettuce, Tomato, Hickory Smoked Bacon, Lemon Herb Mayo and on Lebanese Flat Bread
With a Choice of Soup*   

(For Those of You who Love Fish Eaters, But Not Fish)
**Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water
*Soup Choices- 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 
Sea Bass
Golden Tilefish
Fluke (Sushi Grade)
Jonah Crab Meat 
Day Boat Sea Scallops "Dry" 
Maine Steamers  
Nova Scotia Halibut
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:                  
Black Grouper 
Sardines (Greece)
Madai (Japan)
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:
Jumbo Florida Stone Crab Claws
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: 
Arctic Char (Iceland)
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

West Coast:
Kumamotos (Ca)
Sunset Beach(Wa)
Totten Inlet (Wa)

East Coast:
Blue Points (NY)
Island Creek (Mass)
Moonshoal (Mass)
Highbar Harbor (NJ)
Lucky Limes (NB Can)
Mookie Blues (ME)
Wellfleet (Mass)
Aunt Dotty's (Mass)
Ichabod Flat (Mass)
Swan Point (NJ)
Spring Creek (Mass)
Beach Point (Mass)
Jersey Devils (NJ)
Glidden Point (ME)



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


Clam and Saffron Soup Serves 4
This soup is the equivalent to a warm embrace on a cool day with a gentle ear nibble thrown in for good measure.  Yes, it's that good and that easy!

2½ dozen Little Neck Clams
1 yellow onion, halved and sliced
1 sprig of thyme
1 bay leaf
4 sprigs of flat leaf parsley
½ teaspoon of finely grated lemon zest
1 cup dry white wine
1 tablespoon of olive oil
2 shallots, very finely minced
1-14 ounce can of whole tomatoes, hand crushed well
1 tablespoon of cornstarch mixed with 2 tablespoons of water
¾ cup of heavy whipping cream
1 good pinch of saffron threads
¼ stick of unsalted butter, cut into cubes
Salt and pepper
4 tablespoons of chopped flat leaf parsley for garnish

How it's done
Under cold running water scrub the clams well.  

Next fill the sink or a dishpan with ice water and let the clams soak for 20 minutes.  

Drain the water, rinse the clams and repeat the soaking process to insure the clams are clean and sand free.

Next, place cleaned Clams in a large pot and add the lemon zest and onion. Tie the thyme, bay leaf, parsley together with kitchen string and add to the pot. 

Add the wine and cover with a lid. Place on the stove on high heat, bring to the boil and cook for a 6 to 8 minutes until the clams have just opened.

With a slotted spoon, take the clams from the liquid into a bowl and remove the herbs and strain the liquid in to a container and set aside; discard the sliced onion.

Rinse and dry the pot and bring back to the stove and set on medium high heat.

Add the tablespoon of olive oil and gently sauté the shallots until very soft and not brown the shallots if you can help it.  

Taste the liquid and if it is too salty, add a bit of water to taste.  Add the strained liquid and the tomatoes to the pot and bring to a simmer and cook for about 6 to 8 minutes

While the soup is cooking, remove the clams from the shells and set aside.

Next whisk the corn starch mixed with the water into the simmering liquid. 

Bring the liquid to a boil, then add the cream and cook for a few minutes. 

Then add a good pinch of saffron. 

Blend the soup well until incorporated and season to taste with salt and pepper.  Note, it might not need any salt at all so be careful little chef.

Lastly, whisk in the butter cubes and remove from the heat.

To serve, divide the clams among four soup bowls and ladle over the hot soup and garnish with the chopped parsley. Should your guests not prefer an ear nibble I often will trade it out for small circular rubs to the lower back...enjoy.

Cod and Linguine Serves 4
Consider this dish to be a delicious quilted blanket of culinary love that can easily be prepared for your family and love ones.  And to use this creation to combat any inclement worries that might chill one's weekday disposition. 

1¼ pounds of Cod fillet cut into 2 pieces; this dish also works great with hake fillet
¾ pound of Linguini
4 tablespoons of olive oil plus more to drizzle over when finishing the dish
2 garlic cloves, crushed and finely minced
1 Birds Eye Chili Pepper seed and chopped
1-14 ounce can of peeled cherry tomatoes...of course we carry these at Metro
½ cup of chopped fresh flat leaf parsley
Salt and Pepper

How it's done
Bring a large pot of salted water  to a boil and cook the Linguini until al dente. Drain the pasta and turn into a large pasta serving bowl.

Meanwhile, heat the 4 tablespoons of olive oil in a large skillet to medium high heat, season the Cod with salt and pepper and sauté the fish for 2 minutes per side.  Transfer the fish to a warm platter.

Next add the garlic and chopped red pepper to the skillet and cook for about 2 minutes.

Add the can of tomatoes and crush lightly with a wooden spoon and cook at medium heat for another 5 minutes; season the sauce to taste with salt and pepper.   

Lastly, add the fish and any juices from the platter to the skillet and cook for another 5 minutes or until just opaque when fork tested.

Finally add the fish and the sauce into the pasta bowl and gently toss in the chopped parsley allowing the fish to break up slightly. 

To serve, plate the pasta and drizzle over a little olive oil.  It is with the second and third bite your dinner-mates are in full relation that everything is going to be alright and they are truly loved....and that's before you poured the wine. 

Oyster Stuffing Serves 6 to 8 guests or two of me
If you've never had oyster stuffing before please let me know when I see you.   I will hold, rock, and gently let you know the world in fact is not flat. For the foodies in our audience, you are correct; this is technically considered a dressing because it doesn't actually cook inside the bird.

11 cups ½ inch cubed white French bread (about 14 oz.)
6 slices bacon, cut crosswise into 11/4 inch strips
6 Tablespoon unsalted butter, melted, plus more for 
greasing the pan
6 shallots, thinly sliced
4 ribs celery, thinly sliced
1 pint of shucked oyster strained saving the liquor (if the Oysters are large, cut in half) 
¼ cup Port wine or Madeira 
1/3 cup chopped flat-leaf parsley leaves
2 Tablespoon chopped thyme leaves 
2 Tablespoon chopped sage leaves
½ teaspoon Tabasco or your favorite hot sauce 
¼ teaspoon of fresh grated nutmeg
1/8 teaspoon of ground cloves
1 egg beaten
1 cup chicken stock
Salt and Pepper to taste

How it's done
Heat the oven to 250˚ degrees. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.

Put bacon into a large skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. 

Add 4 Tablespoon of the butter and heat. Add shallots and celery; reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add oyster liquor, half the chicken stock, Madeira or Port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 2 minutes. 

Scrape the mixture into a large bowl. Combine the beaten egg and remaining chicken stock together and pour over stuffing add the oysters and let sit for at least 20 minutes. (This can be made and refrigerated a day in advance.)

Raise the oven temperature to 400°


Transfer mixture to a buttered 2 quart oval baking dish and cover with foil.

Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 30 minutes more. Serve immediately.

If, like my gathering, you all are donning traditional pilgrim garments might I suggest some racy undergarments to heighten the level of thankfulness.


Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293

1320 Rt. 22 Lebanon NJ 08833


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