Good morning to all of our beloved friends and clients and a sincere prediabetic thank you to all of you who have brought us so many delightful holiday treats this season.

Truly, this has been the tastiest time I have ever had constructing a third chin. From Toni's Italian filled butter cookies to Karen's walnut fudge and too many others to mention, this year's confection commandos have successfully won the war and caused my "thinner" jeans to retreat far into the back of my closet. Seriously, those slender denims have completely given up, the last I heard they were behind a pair of pinned striped pleated jeans from the 80's.

And as long as I am expressing my gratitude, may I give a heartfelt thank you to all of those folks who innocently asked me (as if they didn't notice my thick size), "Hey, I'm whipping up a batch of Christmas cookies, which are your favorite?" Oh my, I wonder what Cookie a Chubby Fishmonger likes...how about the first one you put in my hand. But if I am being completely honest, if you give me a tin of any sort of Peanut Butter treats and in the bottom of the tin, there is written on a piece of paper someone you want "Out of your Life," well, I guess a homicide will quickly skyrocket to the top of my to do list. Ha, Ha, just kidding but if you make a homemade peanut butter cup, I will perform a "hit" for you...ha, ha (seriously, DM me on Instagram @funkyfishmonger). I know what you are thinking, Hey Fish Man, you might want to slow your roll (or at least maintain the ones you have), the holidays haven't even officially begun yet. Yeah, I used to think the same thing, then some super genius decided to make denim that was "stretchy" and now all bets are off. But thankfully there is healthy and delicious Seafood, courtesy of the fishermen and fisherwomen of the world so maybe this year I'll just go up one belt notch before the New Year.

Now should you want a couple of super healthy and delicious dishes to make for those you love, look no further then today's original recipes featuring, Seared Flounder over a Spinach and Chickpea Chili Salad & Spicy Mussels with Pancetta. They are both super easy and "Company is coming over" worthy. Hey, thanks again for stopping by and please know that with Christmas right around the bend, we at Metro are passionately waiting to assist you with all of your holiday needs.


CHRISTMAS ORDER UPDATE On Behalf of all of us at Metropolitan Seafood & Gourmet, We would like to wish you and your family A Joyous and Healthy Holiday Season


Should you not get to place an order, no worries. WE NOW WILL BE OPEN EVERY DAY UNTIL CHRISTMAS STARTING 12/17 We will have plenty of Fresh Seafood on Hand everyday including Cooked and Cleaned Shrimp, Clams, Scallops, Mussels, Lobster, Calamari, Oysters, Octopus, Lobster Tails, Flounder...you get the picture. Please Do Not Hesitate to Call the Store for Assistance We Are Eager to Help You Thank You!

Our Holiday Hours for Christmas Week is as follows 12/22 SUNDAY 9:00AM-4:00PM 12/23 MONDAY 9:00AM-7:00PM 12/24 TUESDAY 9:00AM-2:00PM 12/25 WED Christmas Day CLOSED 12/26 THURSDAY 9:00AM-7:00PM 12/27 FRIDAY 9:00AM-7:00PM 12/28 SATURDAY 9:00AM-7:00PM 12/29 SUNDAY 9:00AM-4:00PM 12/30 MONDAY 9:00AM-4:00PM 12/31 TUES NEW NYE 9:00AM-5:00PM 1/1 WEDNESDAY NEW YEAR'S DAY CLOSED

NEW MENU ITEMS! 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

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!


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

Grilled Miso "Hero" Roll (Calling All Hungry Samurais) Grilled Miso Glazed Hiromasa (Sushi Grade Yellow Tail) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $12

Grilled Pesto Wild Caught Swordfish over Our Classic Caesar Salad With a Choice of Soft Drink** $12

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* $12

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 Baja Yellow Opah (Moonfish) Pita Wrap Grilled Lime Garlic Opah (Moonfish) with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Locally Baked Pita With a Choice of Soup* $12

Grilled Halibut "Caesar" Wrap Grilled Tuscan Wild Halibut Fillet Wrapped in Lebanese Flat Bread with our House Caesar Salad 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

Thai Spiced Snapper Pita Wrap Panko Crusted Real Red Snapper with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Locally Baked Pita With a Choice of Soup* $12

The Old Bay Cod -Damn...That's Good Seasoning! Panko Crusted Wild Caught Cod Fillet with Mixed Field Greens, Tomato and Pickles with an Old Bay Tartar Sauce On a Toasted Soft 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 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

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

(For those Folks who love fish eaters but not fish) Metro's Spiced Up Mexican "Torta" Chicken Sandwich Panko Crusted Chicken Breast with Lettuce, Tomato, Red Onion and Guacamole with Chipotle Aioli on a Fresh Baked Toasted Ciabatta Roll With a Choice of Soup* $11

**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: Real Grey Sole Pollack (Blue Cod) Live Sea Urchin (Uni) Jonah Crab Claws Jonah Crab Meat Nantucket Bay Scallops Sea Bass Swordfish Hake Fluke (Sushi Grade) Day Boat Sea Scallops "Dry" Maine Steamers Nova Scotia Halibut Monkfish Cod Skate 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 Mahi Mahi (so nice named twice) Opah (Moonfish) Sardines (Greece) Hiromasa AKA HAMACHI 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: 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: Tilapia Arctic Char (Iceland) Catfish Ora King Salmon New Zealand Organic Scottish and Norwegian Salmon Prince Edward Island Mussels Local Musky Hatchery Rainbow Trout Large Maine Mussels

From the Pacific Northwest: 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: East Coast: Belon (ME) Blue Points (NY) Damsels in Distress (ME) Glidden Point (ME) Ichabod Flat (Mass) Island Creek (Mass) Lucky Limes (NB Can) Moonshoal (Mass) Pemaquid (ME) Puffer Petite (Mass) Sugar Shack (NJ) Swan Point (NJ) Village Bay (NB Can) Wellfleet (Mass) Blackberry (Va)

West Coast: Kumamotos (Calf) Komo Gway (BC Can) Sunset Beach(Wa) Totten Inlet (Wa)



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


Seared Flounder over a Spinach and Chickpea Chili Salad Serves 4 When you need to deliciously detox your "body temple" after a full-on assault of pigs in the blanket, unrecognizable cheese puffs and intravenous holiday alcohol consumption, this dish will have you jumping jacks like Jack Lalanne with a new juicer. (that last Jack joke was for us more mature folks in the audience)

Ingredients 1 bag of baby spinach 2 14-ounce cans of Chickpeas, rinsed, drained 1 small red onion, finely chopped 1 Sweet Red Pepper deseeded, finely chopped 1/2 tsp crushed red pepper flakes ½ teaspoon of sugar The juice of one lemon 1 tablespoon of olive oil plus extra for brushing fish with 4 each 6 to 8-ounce Flounder fillets: you can also use with great success Tilapia, Cod or Sea Bass 2 lemons, quartered

How it's done Combine baby spinach, Chickpeas, onion, Red Pepper and pepper flakes in a bowl. Whisk together the lemon juice, sugar and olive in a separate bowl. Pour over the spinach mixture and toss to combine; cover and let sit at room temperature Heat a non-stick skillet over high heat. Brush fish generously with olive and season with salt and pepper. Add the flounder and cook for 2 minutes on each side or until the flesh flakes easily when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm.

Add the lemon, cut-side down, to the pan and cook for 1-2 minutes each side or until golden and caramelized. Divide the chickpea spinach mixture among serving plates. Top with the flounder and serve with the caramelized lemon. Who knows, with your new sense of well being you might want to turn down the Grande Nacho platter...well let's not get crazy

Spicy Mussels with Pancetta Serves 4 as a first course or 2 as a main course You're sitting down to another holiday meal when you realize you really don't care much for your immediate family and you could handle 10 years in the clink for involuntary manslaughter...Whoa! Sorry, that one was in me for a couple of years. Same scenario but this time you made such a minding blowing first course your faith in mankind just got all fuzzy and dare I say even, "Huggy"...Good food once again triumphs over evil, or at least evil thoughts.

Ingredients 6 ounces of Pancetta (Italian Bacon) chopped coarsely....what else could you use; how about regular bacon...sounds good...how about leftover ham...now you're cooking little chef. ¼ cup olive oil 4 cloves of garlic sliced thin 1 good pinch of crushed red pepper flakes...the kind of pinch you would deliver to say, a half Lebanese fishmonger's ample backside...sorry, I don't where that came from...hold me. 3 plum (Roma) tomatoes peeled, seeded and coarsely chopped ½ cup dry white wine 2 pounds of PEI Mussels rinsed and ready for a steamy night on the town ½ cup coarsely chopped flat leaf parsley

How it's done Heat the olive oil in a large, deep skillet over medium heat, add pancetta and cook till browned and crisp. Next add the garlic and crushed red pepper and cook over moderately low heat, stirring, until fragrant, about 1 minute. Add the tomatoes and cook over moderately high heat until they begin to break down, about 2 minutes. Add the wine, bring to a boil and let reduce by half. Add the Mussels and cook over high heat, lid off skillet and steam until they open, about 5 minutes. Sprinkle the parsley over the cockles and serve immediately. If you're thinking this would be a good time to rip off a piece of crusty bread and pass it down to help celebrate this dish, you're on the right track fellow traveler. However, if this thought never crossed your mind then...you know what...just get the heck off the table, your bumming us out.

7 Fishes Christmas Eve Dinner First Course

Fresh Anchovies or Sardines with wild fennel over angel hair pasta 1½ lb. fresh anchovies boned, head and tail removed or 1 ½ lb. of fresh Sardines filleted 1 cup wild fennel fronds chopped or the fronds from bulb fennel 4 cloves garlic chopped 1 small yellow onion chopped ½ teaspoon red pepper flakes ½ cup or more extra virgin olive oil ½ cup toasted (Panko or homemade bread crumbs) 1 lb angel hair pasta Salt and pepper

Place a large pasta pot with water on the stove and bring to a boil. In the meantime, in a large sauté pan add oil, garlic, onions and red pepper flakes. Cook for about 5 minutes until soft. Add the anchovies or sardine fillets to the pan and cook until fish starts to dissolve into the oil mixture. Add chopped fennel and cook for about 3 minutes to incorporate flavors. Salt boiling pasta water and add pasta. Cook until al dente. In a small skillet, toast bread crumbs until golden brown. Place bread crumbs in small serving bowl to sprinkle over pasta instead of grated cheese. Place cooked pasta in a large serving bowl and toss with half the anchovy sauce. Place remaining anchovy sauce in gravy boat . Serve pasta with additional sauce and bread crumb. Additional red pepper flakes optional.

Clams and Linguini (Red Sauce) 1 quart chopped clams with liquid 2 dozen little neck clams 2 garlic cloves chopped ½ medium yellow onion chopped ¼ cup dry white wine 1 teaspoon red pepper flakes (optional) 1 - 28 ounce can crushed San Marzano tomatoes 1 small can tomato paste ¼ cup chopped Italian parsley ¼ cup extra virgin olive oil Salt and pepper 1 lb. linguine

In a large pot, heat oil and sauté the garlic and onion until soft. Add the white wine and pepper flakes and reduce to half. To the pot add the crushed tomatoes and paste. Bring the sauce to a boil. Lower the heat and simmer for 30 minutes. Salt and pepper the sauce to taste. Start the pasta water while sauce is simmering and bring to a boil. Salt water and add the pasta. Soak and scrub the little necks and add to the sauce after 30 minutes. Cook the sauce for about 5 minutes and add the quart of chopped clams with liquid. Cook for an addition 5 minutes or until all the little necks open. Serve over cooked linguine with grated Pecorino Romano cheese and addition red pepper flakes.

Second Course Shrimp Scampi 3 lbs. large cleaned and deveined shrimp ½ stick of butter ½ cup olive oil Salt and pepper ½ cup white wine 3 cloves garlic chopped 1 shallot chopped ½ tablespoon of Dijon Mustard Juice of one lemon ½ cup Italian parsley chopped 1 tablespoon sweet paprika

Salt and pepper cleaned shrimp. In a large sauté pan heat the oil and add shrimp cook for about 3 minutes turning once to cook both sides. Remove from pan and set aside. Add butter to oil and melt. Do not burn the butter. Add the garlic and shallots and sauté in the oil and butter until soft. Deglaze the pan with the wine and reduce to half. Incorporate the mustard, paprika and lemon juice to the mixture with a whisk. Add the shrimp and parsley to pan and heat through. Serve with crusty Italian bread.

Stuffed Calamari In Marinara Sauce Siciliano For Sauce 1-28 ounce can of crushed San Marzano tomatoes 2 garlic cloves chopped ½ yellow onion chopped ¼ cup olive oil ½ red pepper flakes (optional) ¼ cup red wine ¼ cup chopped parsley

For Calamari 2 pounds of cleaned squid (about 6 bodies and tentacles) 6 hard boiled eggs chopped ½ cup of Pecorino Romano cheese grated ¼ cup olive oil ¼ cup parsley chopped Salt and pepper to taste Start by preparing the sauce. Over high heat add the oil to a large sauté pan. Add onions and garlic to the pan and cook until translucent about 3 minutes. Add the red wine and tomatoes to pan along with red pepper flakes. Salt and pepper sauce to taste. Cook over low heat for about 15 minutes. In the meantime, in a large mixing bowl add eggs, cheese and parsley and mix well. Drizzle in olive oil and incorporate. Place mixture in a piping bag with a large tip and stuff squid half way. Add stuffed squid and tentacles to sauce and cook for about twenty minutes until squid is opaque and tender. Slice cooked squid and serve with sauce and additional parsley.

Roasted Baccala 2 lbs soaked baccala cut into serving size piece (soak baccala refrigerated for three days; changing the water everyday) 1 medium red onion sliced thinly 1 clove finely minced garlic ½ lb. pitted and sliced kalamata olives 1-28 ounce can whole San Marzano tomatoes Basil roughly chopped Salt and pepper to taste ¼ cup extra virgin olive oil

Preheat oven to 350 degrees. In a large ceramic baking dish arrange pieces of fish. Layer on top of the fish sliced onions, olives and chopped basil. Sprinkle with garlic. Crush the whole tomatoes with your hands on top of vegetables. Drizzle with oil. Lightly salt and pepper the casserole. Bake in a preheated oven for 30 minutes.

Fried Scallops and Eel Italian Style 2 lbs. Sea Scallops 1 large Eel gutted, headed and skinned cut into pieces 4 cups panko 1 cup flour ½ cup grated Pecorino Romano cheese ½ cup chopped Italian parsley 2 quarts canola oil for frying 4 large eggs beaten

Heat the oil in a large pan or fryer use an oil thermometer to get the oil to the correct temperature, 350 degrees. Mix panko, flour, cheese and parsley in a large bowl. Dip fish in the egg and coat with the panko mixture. Fry the fish in batches until golden brown. Place on paper towel to absorb oil. Salt if necessary. Serve hot. Fish can be reheated in a 400 degree oven for 10 minutes.


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