Good morning to all of our beloved friends and clients and as we head into week...I don't know, 163 or something like that, I can tell that some of you are finding new and inventive ways of hating on your housemates (family). Wow, how can you tell this Fish Man, do you possess a gift of psychic power?

No, you all have been telling me how you would like to "Lay Hands" on some of your family members. Now I get it, being in the house with your lovely family 24/7 can take its toll on the most stable relationships but you have to admit, you never noticed just how loud your betrothed chews until about week 2. That said, in these strange times, I have received some even stranger emails like Hannah from Pottersville, who emailed me "Hey, Funky Fishmonger I love your recipes and can not tell you how much I appreciate your inventive ways preparing fish species I've never tried before" I replied back thank you sincerely, it is my pleasure, she then emailed me back later that afternoon and inquired "Was just wondering, have you ever roasted a full grown man before, just asking for a friend?" Dear Hannah, roasting your husband is not going to solve all your problems, maybe some but the real solution is the right balance of yoga and a slow but steady flow of white or red wine. And while I'm riffing here, maybe let's get the family involved in creating some of those loving meals. By the way, when I say get involved, I'm thinking that you are still cooking and sipping in the kitchen but those ungrateful @!$*!@#* are responsible for the entire kitchen clean up and they can only enter the kitchen after your feet are elevated on your special Little Chef BarcaLounger.

Have you run out of recipe ideas?...fear not, I have created not one but two new dishes for you including Pan Roasted Sea Bass with Asparagus & A Salmon Pan Sear with Spring Vegetables and a Minted Dijon Sauce. Now honestly, can't you just feel the blood pressure dropping as the warm glow of love washes over you? What? You can but it's not because of the new kitchen rules, it's because you are on your third glass of wine and the downward facing dog seems like a good position to pass out in...okay, I'll accept that as baby steps. Seriously though, we are here to help in anyway we can so please do not hesitate to ask for anything at all when you email or call your order in...this is what we do for a living. Thank you all sincerely for stopping by and we wish you all, an abundance of health and laughter as we continue on this unchartered journey.

Now to the Business at hand, there our some new procedures we have implemented in the hopes of delivering more excellent services and products while keeping us all safe and they are as follows.


Curbside Service is still available for all orders both FRESH FISH and TAKE-OUT, we just please ask for your patience while we gather your order and safely deliver it to your vehicle. Of course you can call in your order and we will give you a designated time frame in which to pick up your order. That said, we would love to tell you your order will be ready in 30 minutes or less but unfortunately we must schedule it for later in the day as we do butcher every piece of fish that is brought into Metro.

You may now order Fresh Seafood (Fresh Fish, Shrimp, Crab, Clams etc.) online with a minimum of 48 hours in advance. Just Email us at and please put ORDER in the subject line. Please include your full name, the day you would like to pick-up (curbside) along with your phone number so we may call you back to confirm your order. We will call you to get your credit card information. Please see the body of this email or check our website for current fresh fish availability. Since we cannot get back to you immediately please call the store for all current pricing.

Regarding Take-Out (Hot, prepared meals from our specials and regular menu); Things have changed slightly, we please ask you to call earlier in the day and place your order. We will then let you know what is the next pick-up time.

During our peak lunch and dinner hours we cannot always guarantee 30 minutes or less but I promise we will try.

We are still delivering (free of charge to those in our community who are at the greatest risk (the elderly as well as those with immune deficiencies). Please call at least 24 hours in advance so we can assist you better. Also, please know that our Curbside Service is completely safe and you never have to leave your car. Just pop the trunk and we will drop your order in.

Regarding phone calls; With only six phone lines it is not uncommon for all lines to be busy, PLEASE FEEL FREE TO LEAVE YOUR NAME AND NUMBER ON THE ANSWERING SERVICE AND WE WILL CALL YOU EARLY THE NEXT DAY

Also along with our fresh fish offerings, we also carry fresh produce (Asparagus, French String Beans, Salad Mix, Potatoes, Onions, Carrots and so much more). Moreover, we have a full line of Rice, Imported pasta, olive oil and vinegars so please do not hesitate to ask for anything at all as we would love to save you another trip to the store. Seriously just ask, if we have it, you'll have it.

And lastly, 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.


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* $12

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* $10

Grilled Swordfish "Caesar" Wrap Grilled Wild Lemon Garlic Swordfish Wrapped in Lebanese Flat Bread with our House Caesar Salad With a Choice of Soup* $12

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

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

Grilled Pesto Organic Scottish Salmon Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $12

Pan Seared Tuscan Wild Pink Shrimp over Our Classic Caesar Salad With a Choice of Soft Drink** $12

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* $12

Metro's Fish Tacos 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** $9

The California Tilapia Pita Wrap Grilled Lemon Basil Locally Sourced Tilapia Fillets with Mixed Field Greens, Guacamole, Seared Veggies and Spicy Mayo on Locally Baked Pita With a Choice of Soup* $13

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* $11

(For those Folks who love fish eaters but not fish) Metro's "Holy Guacamole" Chicken Roll Panko Crusted Chicken Breast with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll With a Choice of Soup* $11

Metro's House Burger Locally Sourced Grass-Fed Beef Served with Lettuce, Tomato, Red Onion and Side Pickle Choice of Cheddar or American Cheese Comes with French Fries $12


**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: Ocean Perch Live Sea Urchin (Uni) Real Grey Sole (New Bedford) Cod Hake (if butter could swim) Maine Steamers Porgies (Scup) Jonah Crab Meat Jonah Crab Cocktail Claws Sea Bass 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 Branzino Dorade (Sea Bream) 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: Soft Shell Crabs Real American Red Snapper Fresh Florida Rock Shrimp 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: Beau Soleil (NB Can) Blue Points (NY) Duxbury (Mass) Lucky Limes (PEI Can) Mystic (Conn) Pemaquid (ME) Raspberry Pt (PEI) Sugar Shack (NJ) Sloop Pt (NJ) Wiley Point (ME) Blackberry (Va)

West Coast: Kumamoto (Calf)


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


Pan Roasted Sea Bass with Asparagus Serves 4 Nothing screams Spring like the first blooms of the Forsythia along with Mets fans dreaming that this will be the year they go all the way. For the record, I had a better chance of going "all the way" as a 204 lbs seventh grader but I digress, so let's cook an all the way feast.

Ingredients 4 Sea Bass fillets 6 to 8 ounces each scaled, skin on and pin bones removed Salt and Pepper All-purpose flour for dusting the fish The juice of 1 lemon 1 teaspoon of finely grated lemon zest 6 tablespoons of olive oil divided 2 cloves of garlic thinly sliced 1 pound of Asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch length pieces A good pinch crushed red pepper flakes ½ cup of fish stock or Chicken Stock...Yes, Metro has both so no need to fire up your bone pot. 4 tablespoons of fresh chopped flat leaf parsley

How it's done Season both sides of the fillets with salt and pepper and dredge lightly in the flour shaking all of the excess off.

Heat 2 table spoons of the olive oil in a large non-stick skillet over medium high heat.

When the olive oil is just starting to smoke sear the fillets, flesh side down first for 2 minutes per side (note: we are not trying to cook the fillet all the way through at this point but really trying to establish a nice brown color). Transfer the fillets to a platter.

Reduce the heat to medium, add the remaining olive oil and the garlic and cook for about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes to the skillet and season with salt and pepper.

Sauté the asparagus, stirring until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the fish stock, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

Add the Sea Bass fillets back to the skillet and cook for another 1 to 2 minutes or until the fish is just opaque when fork tested.

To serve, transfer the fillets to a serving platter and squeeze the lemon juice into the Asparagus mixture. Spoon the asparagus on and around the fillets and garnish with the chopped parsley. Serve this dish with a playful sauvignon blanc should you decide to run the bases yourself...wink, wink, nudge, nudge...grrr.

A Salmon Pan Sear with Spring Vegetables and a Minted Dijon Sauce Serves 4 This dish may seem a little involved but please keep in mind that with a loaf of crusty bread, this makes a complete dinner. And besides, you are a stone-cold Little Chef so what else are you going to do? Can we all just admit; we love this stuff and start living our truth.

Ingredients 4-Center cut Salmon fillets 6 to 8 ounces each with the Skin on but scaled (ask your fishmonger to do this for's what we live for) 2 tablespoons of olive oil divided 2 cloves of garlic sliced thin 1 bunch asparagus trimmed, cut into 1-inch pieces 1 10-ounce bag frozen peas 4 scallions thinly sliced, separating the white parts from the green ends Salt and Pepper

For the Minted Dijon Sauce ½ cup olive oil 3 cloves garlic crushed 3 Tablespoons Whole Grain Dijon Mustard 2 Tablespoons red wine vinegar 1 Tablespoon honey ⅓ cup mint leaves Salt and Pepper

How it's done First place the Salmon on a large platter and brush with 1 tablespoon of the olive oil and season generously on both sides with salt and pepper; cover with plastic wrap and let sit at room temperature for 20 to 30 minutes.

Meanwhile, let's make the Minted Dijon sauce by heating the olive oil over medium heat in a small skillet, add the garlic and slowly cook for about 4 to 5 minutes or until fragrant; take the oil off the heat and set aside.

Next add the mustard, vinegar and honey to a food processor and "Whizz" until smooth. Now with the machine on, stream in the garlic infused oil along with the cooked garlic cloves. To this mixture, add your mint and process until finely chopped. Season with salt and pepper, to taste and set aside. Now time for the Salmon, heat a large non-stick skillet over medium high heat until very hot.

Add the 2 tablespoons of olive oil and when the olive oil is just starting to smoke, sear the Salmon, flesh side down first, for 5 minutes or until nicely browned. Flip and cook for another 3 to 4 minutes or until just opaque when fork tested; transfer the fish to a warm platter and tent with foil to keep warm.

In the same skillet add the sliced garlic and the white parts of the scallions and cook, until softened, 2-3 minutes.

Add peas with a splash of water and cook until the peas are tender, about 3 minutes.

Add asparagus and season with salt and pepper. Cook until asparagus is tender, about 5 minutes. Remove skillet from heat.

To serve, spoon the vegetables around the salmon and drizzle the fish with a little of the Minted Dijon Sauce. Speaking of our truths, am I the only one who is hungry 23 hours of the day? Remember, we are still in an emotional safe place so let's cool it with the judgmental chuckle.


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