February 23, 2020

Good morning to all our beloved friends and clients and in case you were keeping track, it's just 28 days, 13 hours and 46 seconds until the first day of Spring but who's counting...that would be me.

Seriously, am I the only one singing "Looks Like We Made It" by Barry Manilow. Was that a judgmental chuckle I just heard? Need I remind you that we are in a "safe" nonjudgmental space where "Fanilows" can celebrate their love of Fresh Seafood and our American Treasure, Barry Manilow. Now I know that 28 days is a long time to wait for the first pop of a forsythia bud but I just heard in the Fulton Fish Market today that the very first Soft Shell Crabs and Shad might be making an appearance as early as next week. Oh my Cod is right, I'm so excited that I think a Daffodil just popped out of my...you know.


Now I know that some of you are thinking "Hey Funky Fishmonger, this Winter hasn't been that bad, heck, some of the weekends have been down right lovely." Who are you Honey dipped Pollyannas, trying to always see the positive side of everything. You know I have the right mind to slap those Rose-tinted glasses right off your head...oh shoot, I just broke my own rule, sincerely sorry for judging but I am just really jonesin for those longer days. You know what I mean, when it's light out till 8:00 PM and your energy reserves never seem to end. That is a stark contrast to the shorter days of Winter where if someone calls you after 7:30 PM you immediately assume the Four Horsemen of the Apocalypse are heading down Main street. 

Well enough of that, besides my pending excitement for the coming of Spring I also wanted to warn some of you that although this weekend's weather is supposed to be gorgeous, please be careful if you are thinking about grilling outside, especially if it happens to be your first time of the season. No, I'm not talking to the 365 Grill Nuts who brave a blizzard to savor the char grill essence that only open flames can bring. No, I'm referring to the seasonal grillers who haven't cleaned off there grill from the Kebob party they threw that last warm Saturday in November. Hey no joke, you have to clean that grill proper and make sure the gas lines are intact. You don't want to be the no eyebrows guy. It's not that we don't like that guy, it's just he creeps people out. "So what's your solution Fish Man and how can I get some exciting spring flavors into this weekend's dinner plans?" Oh, I never thought you'd ask but I am sure glad you did. That's right, I have created not one but two new Half-Lebanese inspired dishes to keep you safe and flavorful including Take a Shark Bite Curry & Roasted Curry Grouper Topped with Shallots and Grape Tomatoes.   


Now should you encounter someone this weekend that appears to have "Grilled" off their eyebrows please refrain from judgement and just lovingly tell them, they will grow back and invite them to your house for one of these delectable dishes. Thank you again for stopping by and allowing us the honor of serving you all.

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 3-5 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!


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

Grilled Organic Salmon "Health Wrap"
Grilled Lemon Herbed Organic Scottish Salmon with Roasted Vegetables, Mixed Field Greens and a Lemon Aioli on Lebanese Flat Bread 
With a choice of Soup*

Tuscan Dusted Grilled Wild Mahi Over Classic Caesar Salad
With a Choice of Soft Drink**

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

The Old Bay Crab Cake Roll-Damn...That's Good Seasoning!
A Golden Lump Crab Cake with Mixed Field Greens, Tomato and Pickles with an Old Bay Tartar Sauce On a Soft Roll
With a Choice of Soup*  

Metro's Classic Oyster "PO-BOY"
You Have to Try This One!

Panko Crusted Oysters with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*

Grilled Pesto Arctic Char over a Mixed Field Green Salad

With a Choice of Dressing (on the side)
With Choice of Soft Drink**

Metro's Bistro Tuna Burger
Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil Aioli on a Toasted Roll
With a Choice of Soup*

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*

"Whole Belly" Clam Roll 

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*

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 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 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* 

(For those who don't love Fish but LOVE the People that do)
Metro's Chicken "Club" Roll
Panko Crusted Chicken Served with Romaine Lettuce, Tomato, Hickory Smoked Bacon and Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*   


**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
Razor Clams 
Uni (Maine)
Ocean Perch (Maine)
Jonah Crab Meat
Jonah Crab Claws 
Sea Bass
Fluke (Sushi Grade)
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:                  
Wild Patagonian King Salmon 
Red Grouper 
Red Mullet (Portugal)
Sardines (Greece)
Hiramasa (Yellow Tail) Say Sashimi!
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
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:
Mako Shark (Take a Bite)
Steamed Crayfish
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 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

East Coast:
Blue Points (NY)
Chathams (Mass)
Ichabod Flat (Mass)
Island Creek (Mass)
Lucky Limes (NB Can)
Pemaquid (ME)
Sloop Point (NJ)
Spring Creek (Mass)
Sugar Shack (NJ)
Swan Point (NJ)
Sweet Neck (Mass)
Village Bay (NB Can)
Wellfleet (Mass)
Wreck Inlet (NJ)
Blackberry (Va)

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




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


Take a Shark Bite Curry Serves 4
GET OUT OF THE WATER!!!! What's going on, is there a Shark in the water?
No, you Kook, I just made Shark Curry and it's getting cold and what the hell are you doing in the kiddy pool in February?

1½ pounds of Shark Steaks skinned and cut into 1½ inch cubes
Salt and Pepper
3 tablespoons olive oil divided
1 small yellow onion diced
2 tablespoons plus 1 teaspoon of your favorite curry powder
1 good pinch of crushed red pepper flakes
1 cup of Fish or Vegetable stock; Remember Metro makes this for you so stop
1-14 ounce can of tomatoes crushed by your little chef hands
1 pound of fingerling potatoes cut into 1-inch pieces
½ pound of large diced carrots
½ cup of roughly chopped fresh cilantro leaves for garnish

Do you need steamed rice with this dish? I don't know, do you like warm hugs coupled with a gentle back rub? What? Sorry, just make some rice.

How it's done
Place the Shark pieces in a large bowl and season with Salt and the 1 teaspoon of the curry powder. Next heat 1 tablespoon of the olive oil in a heavy bottomed stock pot over medium high heat and let the olive oil get very hot (shimmering and almost smoking).   

Add the fish pieces to the stock pot (single layers, in batches if necessary) and cook for about 2 to 3 minutes turning to brown on all sides. 

Remove the fish and transfer to plate and set aside.

Reduce the heat to medium, and add the remaining 2 tablespoons of olive oil and add the onions to the pot; season with a little salt and cook for about 4 minutes or until the onions have softened; stir occasionally to prevent browning.

Reduce heat to low, add the 2 tablespoons of curry powder, crushed red pepper flakes and stir everything together for 1 minute.

Add the fish stock to the pot, adjust heat to high, and immediately use a wooden spoon or spatula to scrape up the brown bits on the bottom of the stockpot.

Add the can of tomatoes, potatoes, and carrots. Stir together, taste, and adjust the seasoning as necessary by adding more salt.

Once it comes to a simmer, cover, reduce heat to low, and cook for 20 to 30 minutes, depending on the size of your vegetables. To test whether it's done, take a potato out of the pot with a spoon and try cutting it in half (no one likes crunchy potatoes but we all love crunch potato chips).

Finally add the fish back to the pot and cook for another 5 minutes over low heat.

To serve, transfer the curry to a pasta bowl and garnish with the chopped cilantro. I hope you made the rice because if you didn't you are going to get a hug with some sharp slaps on the back...no one likes that.

Roasted Curry Grouper Topped with Shallots and Grape Tomatoes Serves 4
For those novice Little Chefs among us looking for that Swarthy Delectable dish to ramp up their kitchen street cred, Boom, this one is for you. For those looking for an easy dish that allows you to spend more time making wine selections, go find your corkscrew.

4 Grouper fillets 6 to 8 ounces each with the skin removed: Tilefish would also work great
Olive oil for brushing the pan

For the Marinade
The juice of 1 lemon
½ teaspoon of finely grated lemon zest
1 tablespoon of your favorite curry powder
1 tablespoon of olive oil

For the Shallot Tomato topping
1 cup of quartered Grape Tomatoes
2 shallots sliced very thin
The juice of 1 lemon
2 teaspoons of your favorite curry powder
2 tablespoons of olive oil

How it's done
Preheat your oven to 425° degrees

In a shallow bowl or pie plate whisk together the marinade ingredients with a good pinch of Salt.

Pat the Grouper fillets dry with paper towels and add to the marinade and turn to coat and cover with plastic wrap and let sit at room temperature for 15 to 20 minutes.

While this fish is marinating let's make the topping by combining all of the ingredients in a bowl with a good pinch of salt.

Next brush a rimmed metal baking pan with olive oil. Transfer the fish from the marinade to the baking pan, flesh side up. Season the fish with a little salt and spoon the topping over the fish.

Place the fish in the oven and roast for 20 to 25 minutes or until the fish is just opaque when fork tested. If you are just feeding the family on a weeknight, bring the pan to the table and serve with warm pita and a simple salad. Now, should this super easy dish be apart of our weekend soiree, transfer the fish to a serving platter and spoon over all the topping that has fallen off and drizzle over all pan juices. 

The pita and salad will be the same and you might want to put out wine glasses instead of drinking from the bottle...not judging just caring.


Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
1320 Rt. 22 Lebanon NJ 08833


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