Good morning to all of our beloved friends and clients and although I know it may sound sappy, I really need to Thank You all for your kindness and patience during this time.

Sincerely, you folks have been amazing under these very difficult circumstances, allowing us extra time to get your orders ready to constantly inquiring about the well being of the entire staff and their families. I speak for the entire staff when I say it has been a true honor taking care of you all and we are humbled by your support. Now I know some of you are ready to stab your "house-mates" with a sanitized seafood cocktail fork but please refrain from that sort of thing, those forks will not make them taste any better no matter how much lemon you squeeze on them.All kidding aside we have been overwhelmed by all of you who have shared their culinary creations with us. While I am always looking for a Silver Lining, I can confidently report that this crisis has made some of you, true Bad@$$ little chefs. So please keep your photos coming or feel free to tag us on Facebook @metroseafood or Instagram @funkyfishmonger...

Please keep them PG-13 or direct message me if they're salacious in nature. Well as long as we are all together I should share with you today's family friendly recipes that will surely make you drop the cocktail fork. They are as follows, Clam and Saffron Soup & Pan Fried Hake with a Shallot Wine Sauce, they are both super easy and the staff at Metro can hook you up with all of the ingredients you may need (unfortunately we cannot provide you with the wine required on both recipes, I drank it this morning...please don't judge me).

SOUP IS ON! We are still making more "The Soup of Human Kindness" This actual soup will be a Fresh Fish Chowder that we will prepare for all of our friends and clients to enjoy. The Chowder will be free of charge to all of you (note: please take some for those in need). Also, should you want to make a donation of $5 for a quart of this gorgeous elixir, 100% of the proceeds will go to our NJ State Police to help with the critical need of PPE for the men and women working tirelessly to mitigate the spread of the COVID-19 virus. The equipment will be distributed to our essential medical and public safety personnel throughout the state. (NOTE THE FISH CHOWDER WILL BE READY BY 3:00 PM TODAY: PLEASE FEEL FREE TO CALL YOUR ORDER IN AND IF WE RUN OUT, WE WILL JUST MAKE MORE TOMORROW)

And should anyone be willing to donate equipment such as masks, gloves, and eye protection is asked to please email

In case some of you did not see our last couple of emails, please know that some of our procedures have changed to ensure the safety of us all, including limiting the number of clients allowed in the store at one time. The rest are as follows.

1 To all of our elderly clientele and those with immune deficiency issues who wish to enjoy fresh seafood, please know, that we will immediately be offering free home delivery (this will only apply to fresh fish and grocery items, sorry this does not apply to take-out). To participate in this just please call your order in with your credit card information and we will take care of the rest.

2 For those of you who would like, we will now be offering curbside delivery. Again, call in with your credit card information and when you arrive, please park your car. After that just call and let us know where you are in our parking lot and we will bring your fresh fish or take-out order directly to your car.

3 We know that along with the obvious health issues some of you might be finding yourself in severe financial crisis, due to layoffs during this time. Please do not hesitate to call the store or direct message us on Facebook or Instagram so we may provide a hot meal, free of charge, to those in need. This will be practiced with the utmost discretion maintaining complete privacy to all of those involved. You have plenty to worry about but we will have no one in our community go hungry tonight.

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 3-8 PM...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!



A Mediterranean Ahi Tuna Burger "Health Wrap"

Grilled Lemon Garlic Ahi Tuna Burger with Mixed Field Greens, Roasted Veggies and a Basil Aioli

Wrapped in Lebanese Flat Bread

With a Choice of Soup*


Metro Italian "Real" Tuna Salad Sub Roll

Fresh Steamed (not canned) Tuna Salad, Romaine Lettuce, Red Onion and Tomato with Our House Italian Dressing on a Fresh Baked Ciabatta Roll

With the Choice of Soup*


Grilled Tuscan Spiced Organic Scottish Salmon Fillet over Our Classic Caesar Salad

With a Choice of Soft Drink**


Crispy Rock Shrimp Sandwich with Buttermilk Slaw and Herbed Mayo

Panko Crusted Fresh Rock Shrimp with House Slaw, Pickle and Herbed Mayo on a Toasted Ciabatta Bun

With a Choice of Soup*


Metro's Famous FISH-N-CHIPS

(Lunch Portion)

Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar

With a Choice of Soft Drink**


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*


Metro's Lightning BOLT Roll

(Bacon, Oyster, Lettuce, Tomato)

A Panko Crusted Oyster with Bacon, Lettuce, Tomato and Lemon Aioli on a Fresh Baked Soft Roll

With a Choice of Soup*


Metro's Shark "Steak Sandwich"

Blackened Grilled Shark Steak with Sautéed Peppers Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll

With a Choice of Soup*


Metro's Falafel With "The Works"

Vegetarian Spiced Chick Pea Patties with Lettuce, Tomato, Pickled wild Cucumber, Hot Peppers With Tahini

(Sesame) Sauce and Hot Sauce on locally baked Pita Bread

With a Choice of Soft Drink**


Grilled Garlic Herb Snapper Over a Mixed Field Green Salad

(Choice of Dressing)

With a Choice of Soft Drink**


The Scallop Roll with Lobster Mayo

Panko Crusted Day Boat Sea Scallops with Tomato, Mixed Field Greens and Lobster Mayo on a Toasted Ciabatta Roll

With a Choice of Soup*


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*


Metro's "Real" Shrimp Salad Over a Mixed Field Green Salad (Choice of Dressing)

With a Choice of Soft Drink**


(For those Folks who love fish eaters but not fish)

The Grilled Chicken "Caesar Wrap"

Grilled Lemon Herb Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread

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: Swordfish Cod Porgies (Scup) Real Grey Sole (New Bedford Mass) Jonah Crab Meat Sea Bass Hake Fluke (Sushi Grade) Day Boat Sea Scallops "Dry" 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: Red Grouper Ahi Sushi Grade Tuna U-4 Head-On She Tiger Prawns (Nigeria) Carabineros (Spanish Red Shrimp) New Zealand Green Lip Mussels 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: Carolina Mako Shark Fresh Florida Rock Shrimp Tex-Mex 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: Certified Organic King Salmon (BC Can) Arctic Char (Iceland) Catfish Organic Scottish Salmon Prince Edward Island Mussels Local Musky Hatchery Rainbow Trout Large Maine Mussels

From the Pacific Northwest: 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) Ichabod Flat (Mass) Lucky Limes (NB Can) Moondancer (ME) Mystic (Conn) Pemaquid (ME) Swan Point (NJ) Village Bay (NB Can) Wellfleet (Mass) Blackberry (Va)

West Coast: Kumamotos (Ca) Sunset Beach(Wa) Reach Island (Wa)



Clams: 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!

Ingredients 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 ensure 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.

Pan Fried Hake with a Shallot Wine Sauce Serves 4 Hake is just Cod's sexy less known cousin who is more available then Cod and is less expensive...that means you can take her on twice as many dates than you could with Cod for the same money. And as long as we are being frank, she's delectable on the first date...wink, wink, nudge, nudge.

Ingredients 4 Hake fillets 6 to 8 ounces each Salt and Pepper Flour for dredging 2 tablespoons olive oil 1 tablespoon unsalted butter 2 cloves of garlic finely minced 1 large shallot finely minced ½ cup of dry white wine The juice of 1 lemon ¼ cup of fresh chopped flat leaf parsley

How it's done Season the Hake fillets on both sides with salt and pepper. Next, dredge the fillets in flour and shake off all the excess.

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

Add the fillets to the skillet, flesh side down first and cook for 2 minutes, flip and brown for another 2 minutes. Transfer the fillets to a serving platter and add the garlic and shallots to the pan and cook, stirring constantly for 1 minute.

Add the white wine to the skillet and reduce by half. Finally add the butter to the skillet and bring back the Hake fillets to cook for 1 more minute or until just opaque when fork tested.

Squeeze over the fresh lemon juice and sprinkle over the chopped parsley and remove from the heat.

To serve, transfer the fillets to a serving platter and spoon over the Shallot sauce. (Ring...Ring, "Hello"..."Hi Hake, it's me, little chef, can you make it over for dinner in under 30 minutes"..."I would Love to little chef"...did someone say delicious "Booty Call?"...Yes, I did.


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