Good morning to all of our beloved friends and clients and thank you all for sending in your "Quarantine Cooking" session photos, we are absolutely honored by your Little Chef "Chops".
Now while most of the photos have been of stunning platters full of fresh seafood and smiling Little Chef faces some of you might be going a little overboard with your cooking to libation ratios. Please do not misunderstand me, you are still securely in a "No Judge" nest of love. But John from Whitehouse, was it really necessary to show your bare chest when pulling your lobster tails out of the oven...Full disclosure, I first thought you were wearing a spring sweater but that's just not good hygiene so maybe limit yourself to one cocktail before serving the family and you might want to invest in a grooming kit.
And let's not forget Gina from Annandale...hey Gina, I love a nice glass of Champagne as much as the next Funky Fishmonger but you can't just take a selfie bent over a lovely grilled Sea Bass without navigating ones blouse buttons...that one was erased prontisimo. Now come on Little Chefs, I know we are all going a little stir-crazy but drinking and cooking only leads to one thing, a missing finger #friendsdontletfriendscookdrunk.
Now for the rest of you, I would be lying if I didn't share how excited I am with today's soul soothing recipes featuring Zaatar Panko Crusted Flounder Over an Israeli Salad & Pan Seared Pollack (Blue Cod) with a Red Lentil Pilaf. I have purposely designed these to bring your house-mates to the kitchen to help you celebrate your time together. What's that you say, you don't cook? No problem, you just got promoted to Chief of the Sink Suds. Seriously, thank you all for your amazing support and we sincerely hope that you and your families stay safe and healthy. As always, it is an honor spending this time with you and please do not forget, we are here to serve you and we love that job.
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.
UPDATED POLICIES AND PROCEDURES AND EMAIL ORDERS 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 firstname.lastname@example.org 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.
To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The PLEASE CALL YOUR ORDER IN ADVANCE SO WE MAY SERVE YOU BETTER 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
THERE WILL ONLY BE FRESH FISH AT THE MARKET THIS WEEK...NO TAKE-OUT OPTIONS...THANK YOU AND BE SAFE
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
CURBSIDE SERVICE IS AVAILABLE ON ALL TAKE-OUT MENU SELECTIONS
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
Metro's Classic Catfish "PO-BOY" Panko Crusted Wild Store Cut Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on Toasted Soft Roll With a Choice of Soup* $10
Grilled Thai Arctic Char "Health Wrap" Ginger Chili Marinated Icelandic Arctic Char with Mixed Field Greens and Oven Roasted Veggies with a Sriracha Aioli Served On Lebanese Flat Bread With a Choice of Soup* $12
Metro's Lightning BOLT (Bacon, Oyster, Lettuce, Tomato) Roll (calm the thunder in your belly) A Panko Crusted Oyster with Bacon, Lettuce, Tomato and Lemon Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10
Tuscan Dusted Grilled Wild Swordfish Over Classic Caesar Salad With a Choice of Soft Drink** $12
The Crispy Snapper Roll (Simply Delicious) Panko Crusted Snapper Fillet With Little Gem Lettuce, Tomato and our House Tartar Sauce on a Toasted Ciabatta Roll With a Choice of Soup* $10
The "Fishmonger's Favorite" The Fried Fish Roll (aka the funky_fishmonger) Panko Crusted Wild Pollack Fillet with Lettuce, Tomato, Red Onion and Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll With a Choice of Soup* $10
Grilled Pesto Dorade (Seabream) over a Mixed Field Green Salad SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12
The Old Bay Flounder Roll Damn...That's Good Seasoning! Panko Crusted Flounder Fillet with Mixed Field Greens, Tomato and Pickles with an Old Bay Tartar Sauce On a Toasted Soft Roll With a Choice of Soup* $10
The Mexican Rock Shrimp "Torta" Panko Crusted Rock Shrimp with Lettuce, Tomato, Pickled Onions, Avocado with Chipotle Aioli on a Toasted Soft Roll With a choice of Soup* $11
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
(For those who don't love Fish but LOVE the People that do) Metro's Chicken "Club" Wrap (it's a wrap you can dance to) Panko Crusted Chicken Served with Lettuce, Tomato, Hickory Smoked Bacon, Lemon Herb Mayo on Lebanese Flat Bread With a Choice of Soup* $10
Metro's Rock the Beef Guac Burger Locally Sourced Grass-Fed Beef Burger Served with Shredded Lettuce with our House Guacamole and Lime Aioli and Side Pickle Comes with French Fries $12
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
Today's Fresh Fish Selections
From the North: Ocean Perch Swordfish Pollack (Blue Cod)Featured Recipe see below 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)Featured Recipe see below 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: Pink Snapper 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 Snowy Grouper 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) Wellfleet (Mass) 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
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
TODAY'S FEATURED RECIPES
Zaatar Panko Crusted Flounder Over an Israeli Salad Serves 4 "Life is way too short to never fry a lovely piece of fish"...The Funky Fishmonger. Life is also way too long if you never go to the gym and expect your second chin to some how turn into pectoral muscles. That's a lot to unpack for today, why don't we just make dinner and be kinder to ourselves.
Ingredients For the Israeli Salad 1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes ½ English cucumber, cut into 1/3-inch cubes 1/2 small red onion, cut into ¼ inch pieces 1-pint grape tomatoes, quartered ¼ cup of fresh chopped flat leaf parsley ¼ cup of roughly chopped mint leaves 3 tablespoons of olive oil The juice of 1 lemon (about 1½ tablespoons) 1 teaspoon of Zaatar spice (Metro has this) 1 teaspoon of Sumac (Metro has this and other funky spices ready to be unleashed) Salt and Pepper
For the Flounder 4 Flounder fillets 6 to 8 ounces each; You could also use Skate fillets with great results ½ cup of All-Purpose flour Salt and Pepper 2 large eggs 1 cup panko bread crumbs 2 tablespoons of Zaatar 1 teaspoon of finely grated lemon zest ½ cup of olive oil lemon wedges, for serving
How it's done First make the salad by combing the bell pepper, cucumber, onion, tomatoes, parsley, and mint in a large bowl; cover with plastic wrap and place in the refrigerator.
Cover and refrigerate until ready to use.
Next preheat the oven to 200° degrees. Place an ovenproof platter or a baking sheet in the oven to warm.
In a wide, shallow bowl or pie plate, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
In another shallow bowl, whisk together the eggs and a pinch of salt.
In a third shallow bowl, combine the panko, Zaatar, lemon zest, and a pinch of salt.
Dredge the fish in the seasoned flour, shaking off excess.
Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
Transfer the fish to a large plate.
Heat the ½ cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking. Fry the fish in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.
To finish the salad:
Add the 3 tablespoons of oil, lemon juice, zaatar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
Toss to combine.
To serve, divide the salad onto four plates and top each with a flounder fillet. Garnish with lemon wedges and chopped parsley and know that life is also way too short not to enjoy this gorgeous creation. But it's also too long to drink bad wine but it's too short not to have dessert...we could do this all day.
Pan Seared Pollack (Blue Cod) with a Red Lentil Pilaf Serves 4 No, Pollack is not some sort of an inappropriate ethnic slur. In fact, this cold water fish has all the succulent qualities of its cousin Cod at about half the price...delicious and reasonable...mmm.
Ingredients 4 Pollack Fillets 6 to 8 ounces each with the pin bones removed: You could also use Cod or Hake fillet 2 teaspoons of Sumac...no worries, Metro carries this lemony spice 1 quart of Fish or Vegetable stock ¾ cup of Red Lentils ½ cup of Jasmine Rice 3 tablespoons of olive oil divided 1 large onion, halved, thinly sliced 3 garlic cloves, thinly sliced 1½ teaspoons cumin 1-5 ounce package of Baby Spinach The juice of 1 lemon Lemon wedges, to serve
How it's done Bring the Fish stock to a boil and add the rice, bring to a simmer and cover, set a timer for 12 minutes, then add the Red Lentils to the same pan and cook, covered for another 8 minutes or until rice and lentils are tender; drain and set aside.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet to medium heat and sauté the onion until golden brown, about 10 minutes.
Next, add the garlic and cumin and cook, stirring, for 1 minute or until aromatic. Add baby Spinach and cook, stirring, for 5 minutes or until the Spinach wilts.
Stir the red lentil mixture and lemon juice into the onion Spinach mixture; season to taste with salt and pepper and cover to keep warm.
Lastly heat the remaining tablespoon of olive oil in a large non-stick skillet to medium high heat. Season the fillets with the Sumac, salt and pepper.
Cook the fillets for 3 minutes per side or until just opaque when fork tested.
To serve, divide red lentil pilaf among four plates and top each with a Pollack fillet; garnish with lemon wedges. You know little chef, with the money you saved you might just get a couple of Oysters on the half shell to kick this dinner off...Okay, now I'm going to change my shirt...this meal just upgraded itself
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email:email@example.com 1320 Rt. 22 Lebanon NJ 08833