Good morning to all of our beloved friends and clients and in these tumultuous times I would love to assure everyone that Metro continues to operate, first and foremost, with not only Freshness but Cleanliness.
For those of you (and I thank you sincerely) who stop by Metro, the first thing you will notice is that our store doesn't have that Old-Timey fish market smell. By the way that ammoniated aroma is from either the funk of old fish or the store is not clean. Thankfully the Fishy Smelling Fish Market has gone out of fashion similar to the "Hairy Chested Open Shirt." Sure it was fine in the 70's but I think we all can agree, we just didn't know any better. Let's drill down on this subject matter a little further, Fresh Fish, especially whole fish which we butcher in house at Metro does not go through a lot of hands before it gets to our store. And by always filleting our own fish no extra "processing" is taking place ensuring our clients the most pristine products. What I mean by this is simple, the fish are caught, then boxed and iced on the boat and shipped to the "Market" where discerning fishmongers procure and bring them back to the shop. Once at Metro they are in the safest and cleanest environment imaginable. I can say this with the utmost confidence for a couple of reasons and not just because our market doesn't smell like a ________ (fill in the blank with your most imaginative stinky adjective but keep it on the less debaucherous side) but because of our ongoing cleaning and sanitizing practices. As you can probably imagine at the end of every night the staff at Metro cleans thoroughly the entire store then we sanitize every surface with a prescribed bleach solution. But there is one more step, after we leave at night a cleaning crew comes in and does it all over again to maximize the most immaculate environment possible. In fact, my cleaning company cleans the store better then I used to clean my own children...thankfully as adults, they clean themselves now.
Seriously though, we are all starved for information and I only share this with you to make all of you feel as comfortable as possible as we go about our everyday lives. Well as long as we are spending more time at home, let's make something gorgeous and healthy in the kitchen to keep us sane, during these crazy days. In this regard, I offer up two recipes with the right amount of zestful cuteness including Zaatar Pan Seared Mahi Over a Greek inspired Freekah Salad & Herbed Panko Crusted Flounder with a Shaved Fennel Salad. It truly means the world to us to have your trust and friendship and please know that this is an honor we strive to re-earn every day. All kidding aside, please do not hesitate to call the store with any immediate questions or of course you can just email me. email@example.com
FOODIE ALERT! WE ARE TAKING THE SHOW ON THE ROAD! Save the Date April 7th 2020 LIVE COOKING DEMO AND WINE TASTING!
Join us for a special Grand Samplings Event at Grape Finale Hands-On Winery in Flemington, NJ. Cooking demonstration by fishmonger, Mark Drabich, of Metropolitan Seafood & Gourmet. Sample the three seafood dishes Mark prepares along with 3 complimentary samples of Grape Finale handcrafted wine. The evening concludes with a delicious dark chocolate and truffle sampler by The Fudge Shoppe and a complimentary sample of Grape Finale's Vintage Port. $70 per person. Seating is limited so purchase your tickets today at Eventbrite. Ticket Sales end April 3rd 2020 at 11:30 pm or when sold out, whichever comes first. CLICK HERE TO SEE MENU AND PURCHASE TICKETS
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 3-8PM...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 9:00 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
The Crispy Skate Roll (Simply Delicious) Panko Crusted Skate Fillet With Little Gem Lettuce, Tomato and our House Tartar Sauce on a Toasted Round Ciabatta Roll With a Choice of Soup* $10
Grilled Mahi "GYRO" (Get you Lebanese on in Lebanon NJ) Grilled Middle Eastern Spiced Wild Mahi with Lettuce, Tomatoes, Onions and Tzatziki Sauce on a Locally Baked Pita With a Choice of Soft Drink** $12
Metro's Lightning BOLT (Bacon, Oyster, Lettuce, Tomato) Roll I HOPE IT STRIKES ME DEAD! A Panko Crusted Oyster with Bacon, Lettuce, Tomato and Lemon Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10
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* $9
Metro's Snapper Baja Roll Cornmeal Crusted Snapper with Mixed Field Greens, Guacamole, Tomato, Red Onions and Lime Aioli on a Toasted Soft Roll With a Choice of Soup* $10
Grilled Miso Glazed Black Cod (Sablefish) (Calling All Hungry Samurais) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $11
The Metro Retro Clam Roll (CLAMTASTIC!) Lightly Breaded Clam Strips With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $10
Grilled Tuscan Sea Bream (Dorade) Over Classic Caesar Salad With a Choice of Soft Drink** $12
The Flounder Roll with Lobster Mayo (A.K.A. The Aquaman Roll) Panko Crusted Wild Flounder Fillet with Tomato, Mixed Field Greens and Lobster Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $12
The Mediterranean Grouper "Health Wrap" Grilled Lemon Herb Wild Red Grouper with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $12
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* $11
Grilled Tuscan Seasoned Certified Organic King Salmon Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $14
(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 and Mayo on Locally Baked Pita With a Choice of Soup* $10
CHECK OUT OUR NEW MEAT OPTIONS below **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
NEW MEAT OPTIONS 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
Today's Fresh Fish Selections
From the North: Nantucket Bay Scallops Swordfish Pollack (Blue Cod) Porgies (Scup) Golden Tilefish Real Grey Sole Uni (Maine) Jonah Crab Meat Jonah Crab Claws Sea Bass 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: Horse Mackerel (Portugal) Alfonsinos (Portugal) Red Mullet (Portugal) Madia (Sea Bream) SAY SASHIMI! Mahi 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: Shad and Shad Roe FIRST OF THE SEASON! LIVE AND BOILED CRAWFISH (call to order) 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 Certified Organic King Salmon Arctic Char (Iceland) Catfish Organic Scottish Salmon Prince Edward Island Mussels Local Musky Hatchery Rainbow Trout Large Maine Mussels
From the Pacific Northwest: Black Cod (Sablefish) Wild Alaskan King Salmon 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:
Blue Points (NY) Chatahams (Mass) Damsels in Distress (ME) Gowanbrae (PEI) Highbar Harbor (NJ) Ichabod Flat (Mass) Island Creek (Mass) Lucky Limes (NB Can) Moondancer (ME) Pemaquid (ME) Swan Point (NJ) Sweet Neck (Mass) Village Bay (NB Can) Wellfleet (Mass) Wildling Bastard (NJ) Wreck Inlet (NJ) Blackberry (Va)
Kumamotos (Ca) Sunset Beach(Wa) Totten Inlet (Wa) Kumo Gway (Wa)
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY... I DARE YOU TO FIND A NICER OYSTER SELECTION!
Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams
TODAY'S FEATURED RECIPES
Zaatar Pan Seared Mahi Over a Greek inspired Freekah Salad Serves 4 Don't Freekah Out little chef...Freekah is just a roasted green wheat to enhance our dinner plates while delivering a healthy dose of delicious to tonight's dinner and the Mahi is pretty awesome also.
Ingredients 4 Mahi Fillets 6 to 8 ounces each with the skin removed; you can also use a ¾ inch Swordfish steak with great success Salt and Pepper 2 tablespoons of olive oil 1 tablespoon of Zaatar Spice Salt and Pepper
For the Freekeh Salad 1 cup cracked freekeh (found at all Middle Eastern Markets and Metro Seafood) 2 ½ cups of fish stock brought to a simmer 1/2 English (seedless) cucumber washed and chopped; no need to peel 1 red bell pepper seeded and chopped 1 small shallot chopped ½ cup of fresh chopped flat leaf parsley ½ cup of Feta Cheese crumbled (Metro has a sheep's milk feta that rocks) 1 cup of grape tomatoes halved ½ cup of Kalamata olives pitted and halved Salt and Pepper
For the Salad Dressing ¼ cup olive oil 2 tablespoons of good red wine vinegar 2 teaspoons of Dijon mustard 1 tablespoon of fresh chopped parsley 1 clove of garlic minced very fine ¼ teaspoon of each dried basil and dried oregano Salt and Pepper
How it's done Heat a medium saucepan over medium-high heat.
Add freekeh and toast (stirring the grain while you toast) until nutty and fragrant, approx. 2 -3 minutes.
Add 2 cups water and salt and bring to a boil.
Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until water has been absorbed.
Remove from heat and uncover, allowing the freekeh to soak up any remaining liquid for 5-10 minutes.
While your freekeh cooks, whisk together the salad dressing and set aside Place the salad veggies in a bowl and when the freekeh cools toss with the dressing and feta and set aside.
Next season both sides of your Mahi fillets with salt and pepper and the Zaatar and set aside at room temperature.
In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium high heat. Once hot, cook the fillets, flesh side down first for 4 to 5 minutes per side or until just opaque when fork tested.
To serve, divide the Freekah salad among four plates and top each with a Mahi fillet.
Drizzle over a little of your best olive oil and get ready to start hearing the famed Rich James song in your head "Super Freekeh, Super Freekeh, She's Super Freekeh now...."
Herbed Panko Crusted Flounder with a Shaved Fennel Salad Serves 4 Now don't panic little chef when you see a recipe that requires you to heat up a little olive oil and butter and fry your hunger away. Oh No! Frying! Isn't that the worst thing you can do? Is it? I believe smoking in bed still trumps heating oil in a skillet so relax and let's make this soul warming dish for your loved ones tonight.
Ingredients 4 Flounder fillets 6 to 8 ounces each Salt and pepper ½ cup all-purpose flour 2 large eggs, beaten with 2 tablespoons of milk 1½ cups Panko bread crumbs 4 tablespoons of fresh chopped flat leaf parsley 2 tablespoons of fresh chopped oregano 2 tablespoons of unsalted butter 4 tablespoons of olive oil For the Fennel Salad 2 tablespoons of mayonnaise The juice of 1 lemon 1 large shallot minced fine 1 tablespoon of fennel fronds (the grassy leaves on the top of the bulb) 1 fennel bulb very thinly sliced on your mandoline or shaved with your best knife 2 teaspoons of capers rinsed and drained 2 tablespoons of fresh chopped flat leaf parsley Salt and Pepper
How it's done First make the fennel salad by combining the mayonnaise and lemon juice in a bowl. Toss in the shallots, fennel, fronds, capers and parsley and season with salt and pepper to taste; set aside.
Put the flour, eggs and Panko in 3 shallow bowls. Season the Panko crumbs with salt and pepper and add in the parsley and oregano.
Season the Flounder fillets with salt and pepper and dust them with flour, tapping off the excess.
Dip the fillets in the beaten eggs and then in the herbed Panko crumbs, pressing to help the bread crumbs adhere.
Next, heat half the butter and half the olive oil in a large, non-stick pan over a medium heat and when hot, cook the fillets for about 3 to 4 mins on each side or until just opaque when fork tested; drain on clean paper towels.
Wipe out the skillet with paper towels and add the remaining the butter and oil, and when hot, fry the remaining flounder.
To serve, place the fillets on a large serving platter and garnish with lemon wedges...now those free lemons from Metro are coming in pretty handy right now. Serve with the fennel salad and know the only person who will be in harm's way is the person who doesn't pass the platter fast enough...now, that's real danger.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email:firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833