Good morning to all of our beloved friends and clients and at week...I think it's 81 or 82...I lost track...I dare not speak for you but damn, I need a Mommy Hug.

You know what kind of hug I'm talking about, that hug when you are standing at the gates of hell and somehow you're snatched up and before you know it a blanket of warm love is wrapped around you. And somehow even though you can smell the burning embers of Hades you feel deep down inside...everything is going to be alright...Yeah, that kind of hug...mmm, that feels good. Now I ask you, could you possibly ever repay Mom for such a hug? Sorry but that's a no. "Hey Mom, thanks for giving me life...here's a Tulip...that should make us even right?" I don't think so but seriously let's not ever try to pay the Moms of the world back and you know why...They actually wanted to take care of us, even the times when we (and I mean me) threw a tantrum in the "Husky" department at Sears. Heck all I wanted was a pair of Levi's jeans and not a pair of burnt orange colored tubby trousers (yes, I was tubby but that's not the point). What I guess I am really trying to say is that I think most Mom's would just like to feel a real gesture of Love. Now I know you can't take Mom out but you can put together a lovely brunch with Metro's Smoked Salmon selections. And what Mom wouldn't love to walk into the kitchen to the sound of Prosecco popping and a Lovely Dinner of fresh seafood on the table. "Hey Mom, I hope you don't mind but I already cracked the claws on your Lobster." "No I don't mind honey but you better clean this mess up or I'm going to go straight up Mommy Dearest on your adorable little @$$." Yeah, very important, you must clean up. Now for those of you who don't really like to cook or are really not that good we have some amazing family style meals (see to the left) including Stuffed Flounder with Crab, Paella and many more described in detail below.

Now should you feel as though Mom missed hanging out at the bar ankle deep in Tequila for the Cinco De Mayo holiday, then you can make her two of today's recipes including Barbecued Chipotle Whole Red Snapper with Mexican Couscous & Sizzling Shrimp Fajita "Stir Fry". Or if you are looking for something to create on her special day, then check out these easy to make dishes featuring The Easiest Grilled Salmon with Baby Spinach and Pine Nut Salad & Pan Seared Scallops with Lime and Cilantro.

Well as always, I cannot thank you enough for your kindness and company for stopping by today. Oh yeah I almost forgot, Happy Cinco de Mayo, may your shirts be stained with Salsa and Guac and may your Margarita never be empty (unless you're on your third one, seriously, pump the brakes).

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 lobsterman@metroseafood.com 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 Stockton Farmers Market in Stockton NJ




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

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

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

Grilled Thai Arctic Char "Health Wrap" Ginger Chili Marinated Arctic Char Fillet with Mixed Field Greens and Oven Roasted Veggies with a Sriracha Aioli Served On Lebanese Flat Bread With a Choice of Soup* $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

Metro's Famous Fish Tacos (2) BOOM! 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

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** $9

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

Grilled Garlic Rosemary Locally Sourced Tilapia over a Mixed Field Green Salad SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12

The Flounder Roll with Lobster Mayo (did someone say Lobster Mayo...Yeah, I did) Panko Crusted Wild Flounder Fillet with Tomato, Mixed Field Greens and Lobster Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $12

(For those Folks who love fish eaters but not fish) Grilled Chicken "GYRO" Grilled Middle Eastern Seasoned Chicken with Lettuce, Tomatoes, Onions and Tzatziki Sauce on a locally baked Pita With a Choice of Soft Drink** $10

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: Golden Tilefish Real Grey Sole (New Bedford) Cod Hake (if butter could swim) Maine Steamers Porgies (Scup) Jonah Crab Meat 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: Branzino Dorade (Sea Bream) 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: Shad and Shad Roe Soft Shell Crabs 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) Damsels in Distress (ME) Duxbury (Mass) Glidden Point (ME) Highbar Harbor (NJ) Island Creek (Mass) Lucky Limes (PEI Can) Raspberry Point (PEI) Wellfleets (Mass) Blackberry (Va)

West Coast: Kumamoto (Calf) Totten Inlet (Wa) Nisqually (Wa)


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

TODAY'S FEATURED RECIPES Barbecued Chipotle Whole Red Snapper with Mexican Couscous Serves 4 Hey Fishman, did you just force your Half-Lebanese roots into this clearing Mexican forward dish? That would be a hard "Hell Yeah" little chef and get ready for the Half-Lebanese fusion of everything. In fact, I'm working on a "Hummus Margarita" to serve with this meal.

Ingredients 2 whole 1½ to 2 pound Red Snapper gutted and scaled with the gills removed; this is a job lovingly performed by your Metro Seafood associate. You could also use Sea Bass, Branzino or Dorade (Sea Bream)

For the Marinade 2 Chipotle Pepper in adobo 2 tablespoons of adobo sauce (the juice from the chipotle peppers) 3 cloves of garlic crushed and chopped 4 tablespoons of fresh squeezed orange juice 2 teaspoons of finely grated orange zest The juice of 1 lime 1 tablespoon of Apple Cider Vinegar 1 teaspoon of ground Cumin 1 teaspoon of dried Oregano ½ teaspoon of each Salt and Pepper

For the Mexican Couscous 2 cups of Couscous 2 cups of Fish or Vegetable Stock 3 cloves of Garlic finely chopped 1 Sweet Red Bell Pepper diced 1 Small Zucchini diced ½ inch cubes 10 White Mushrooms sliced 4 tablespoons of olive oil 1 teaspoon of Smoked Paprika Salt and Pepper Fresh Chopped Cilantro for Garnish

How it's done In a small saucepan combine all ingredients for the marinade. Bring to a boil and cook over medium heat for 5 minutes.

Preheat your grill to medium heat about 400° degrees.

Transfer marinade to a blender and puree until smooth; set aside and let cool.

Place the fish in a large platter and pour the marinade over the fish, making sure to slather the marinade into the chest cavity of the fish; cover with plastic wrap and let marinate at room temperature for 1 hour.

Meanwhile make the couscous by heating the olive oil in a sauce pan over medium high heat.

Add the garlic to the oil and cook for about 30 seconds.

Next add the pepper and zucchini and cook for about 2 minutes.

Add the mushrooms along with the smoked paprika, salt and pepper and cook for another for another 2 to 3 minutes.

Add the stock to the pan and bring to a boil; add the couscous to the pan and mix ingredients.

Cover the couscous and take the pan off the heat to finish cooking, about 5 minutes; fluff and adjust seasoning if necessary.

Sizzling Shrimp Fajita "Stir Fry" Serves 4 No, this is not some Asian Mexican fusion dish that requires you to make chopsticks out of fried tortillas. On the contrary, this is the easiest weekday Shrimp Fajita Dish you will ever make with endless possibilities of serving options.

Ingredients 1½ to 2 pounds of Medium Shrimp peeled and deveined The juice of 1 lime, about 2 tablespoons 1½ teaspoons of kosher salt 1½ teaspoons dried oregano 2 teaspoons of ground cumin 1 clove of garlic crushed and minced fine 1 teaspoon of chili powder ½ teaspoon of smoked paprika If you dig life on the spicy side, ½ to 1 chopped chipotle pepper (optional) 2 tablespoons of olive oil divided 2 large bell peppers (red, green, yellow, etc.), cut into thin strips 1 large white onion, halved and thinly sliced Salt and Pepper

How it's done In a shallow bowl combine the lime juice, 1½ teaspoons of salt, oregano, cumin, garlic, chili powder, smoked paprika and chipotle pepper.

Toss the shrimp into the marinade and let marinate on the counter for 20 minutes.

Next, heat a large heavy skillet over high heat and when the pan is hot add the olive oil and just when the oil is starting to smoked add the peppers in a single layer and let them char in the pan (do not move them around for the 1 minute).

Once the peppers have begun to brown add the onions and season with a little salt and pepper.

When the peppers and onions have colored and are tender and sweet transfer them to a plate and set aside. Heat the remaining olive oil over high heat.

When the oil is hot add the shrimp, in as much of a single layer as possible and sear, not moving too much to let the shrimp color about 3 minutes.

Add back the peppers and onions and cook for 1 more minute or until the shrimp is just opaque when fork tested and the pan is sizzling.

Now for the possibilities, could you serve this with rice? Hell Yeah.

How about some warm tortillas with fresh salsa, sour cream and guacamole again, Hell Yes! Could you garnish this dish with lime wedges and cilantro and eat this over the sink and tell everyone you are too tired to cook?

That sound like a plan to me and as always will remain our little chef secret.

The Easiest Grilled Salmon with Baby Spinach and Pine Nut Salad Serves 4 Alright now let's unloosen our robe ties together...1, 2 oh my...I feel so naked in front of this Salmon and Spinach. Sometimes little chef we have to peel off the layers of culinary sweaters to expose the nubile flavors of oceans treasures. Kind of like Brooke Shields in Blue Lagoon...pretty much my life story growing up in rural Jersey.

Ingredients 4 Salmon Fillets skin removed 6 to 8 ounces each 2 tablespoons olive oil 2 3 ounce boxes of Organic Spinach...Metro carries this and gives out free lemons 3 tablespoons of Pine Nuts toasted golden brown in a dry non-stick pan(this can be done well in advance) 2 teaspoons of finely grated Lemon Zest Salt and pepper To Dress the Salad 5 tablespoons olive oil 2 tablespoons of lemon juice

How it's done If this dish was easier it would be called Take-Out

Preheat the grill or grill pan to high heat: you could even do this in a heavy sauté pan.

Season the Salmon fillets with salt and pepper.

Drizzle with olive oil and sprinkle with half of the lemon zest and set aside for 15 minutes

Meanwhile make the dressing; mix the olive oil and lemon juice in a bowl. Season with salt and pepper to taste

Place the fish on the hot grill, flesh side down first and grill for 3 minutes.

Flip and grill for another 5 to 6 minutes or until just opaque when fork tested. I prefer mine a little rare. So should you.

Prescribe to our new found naked rareness then rock on little chef.

Place the spinach in a bowl and drizzle with just enough dressing to coat lightly.

Divide the spinach among for undressed plates and top with a Salmon fillet.

Scantly sprinkle the toasted pine nuts and remaining lemon zest and serve to your alfresco diners. "OH JIMMY! I thought you were eating at your friend's house"..."Where are your clothes Dad?...Why is Mom..." Okay, maybe a bathing suit is "unpeeled" enough

Pan Seared Scallops with Lime and Cilantro Serves 4 The only way this dish could be easier is if I came over your house made it for you, ate it and told you just how damn good it was...oh yeah, I'm also having desert with your family..."Is uncle Mark going to watch a movie with us Mommy?"..."Well I thought he'd be on his..." "Yeah I could watch one, do you guys have any Cordials?"

Ingredients 1½ to 2 pounds of "Dry" Sea Scallops..."Dry" Scallops have been shucked out of their shells placed in a cloth bag, iced and brought to market. Processed Scallops have been shucked placed in a bath of chemicals where 25% water weight is added and then they are brought to market because someone obliviously does not dig Mother Nature. We at Metro find her timelessly sexy...big grrrrr. Salt and Pepper 1 tablespoon unsalted butter 1 tablespoon olive oil 1 cup fish stock available at Metro Seafood if you make your own then allow me to give you an inappropriate celebratory hug...ok, how about a gold star 1 cup dry white wine The juice of one lime 4 tablespoons of fresh chopped Cilantro leaves

How it's done Season the Scallops with salt and pepper on both sides

In a large heavy skillet, heat the butter and olive oil over medium high heat.

When hot, place some the scallops in the pan and cook until browned, turning once about 2 minutes on a side; transfer the scallops to a warm platter and repeat cooking process until you have finished the scallops.

Next add the fish stock, and cook until you have reduced it by 2/3.

Stir in dry white wine, scraping the bottom of the pan.

Reduce heat, and simmer until liquid is reduced by half.

Remove from the pan from the heat, and allow it to cool slightly. Stir in Cilantro and lime juice and season to taste with salt and pepper.

Spoon the sauce over the Scallops and serve with steamed rice and a simple green salad.

"Mommy, Uncle Mark drank all the Scotch and just told me to make a "run"?...I'm scared"


Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: mark@metroseafood.com 1320 Rt. 22 Lebanon NJ 08833