May 12, 2020

Good morning to all of our beloved friends and clients and although we are still in the throws of the current state of affairs, I have to tell you, the outpouring of understanding and kindness from most folks has been nothing short of heartwarming. 


And for the most part people have been practicing all the safety recommendations from physical distancing to the donning of a mask. Heck, some of the masks have been down right fun to check out...there are some pretty crafty folks among us, Yes Gina, I am referring to your "Shark Face" mask. By the way, this was a subtle way of me saying, please make me one.  Of course there are a couple of downsides to the masks like the obvious, muffled speech like when I asked a client "Did you say, you'd like to slap her or I like Red Snapper...sorry." But more than that, the biggest obstacle I see is the inability to see if someone is smiling or not. Seriously, I don't care if you think you need braces, I want to see that crooked smile, I miss it. Which leads me to today's topic of "Eye Expression" and I am sorry to say this but some folks might be grinning up a storm under their mask but their eyes are saying "I wish I could punch you in the face and run." Come on folks, with our limited facial expressions to show our feelings I think we all need to do a little practicing in the mirror on our Smiling Eyes. Let me help you, look at a picture of Julia Roberts...yes the men too, now practice that "Eye Smile" for about 10 minutes per day. Now if it's working you should be receiving several complements and extra free lemons at Metro. 

However, you know your exercises are not working when you enter a room and several people are trying to show you where the bathroom is, those are "I gotta go" eyes. Anyway that's just my Funky fishmonger two cents but luckily there is another way to show that your smiling and that's by creating a lovely meal for your family and housemates. Well that said, I did create a couple of dishes today that I sincerely hope you will enjoy featuring Pan Grilled Miso Mahi Pita Sandwiches with a Sriracha Aioli & Pan Roasted Sablefish (Black Cod) with a Grecian Salsa. Thank you sincerely again for your overwhelming support...we Love being your Fishmongers and are always honored to take care of you.

Now to the Fish 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 CLICK HERE and We will call you within 24 hours to confirm your order and t 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 
NO SUNDAYS (temporary hours)


Friday 3:00 to 9:00 
Saturday 9:00 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*

Grilled Lemon Basil Garlic Branzino over Saffron Rice and Roasted Veggies
With the Choice of Soup*

Grilled Tuscan Spiced Arctic Char Fillet Over a Mixed Field Green Salad 
(Choice of Dressing)
With a Choice of Soft Drink**

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*

The "Oh My Cod" Roll
Panko Crusted Cod 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*

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*  

Metro's Classic Oyster "PO-BOY"
Panko Crusted Plump Oysters with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Soft Roll
With a Choice of Soup*

The Scallop "Love Roll" (Mmm...that virtual 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* 

Metro's Grilled Swordfish Tacos (2) 
Grilled Spiced Wild Swordfish on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**

Metro's Classic Lobster Roll "Life is Sweet"
Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens
With a Choice of Soup*

Grilled Pesto Organic Scottish Salmon over Our Classic Caesar Salad
With a Choice of Soft Drink**

(For those Folks who love fish eaters but not fish)
Metro's Mediterranean Chicken Pita
Panko Crusted Chicken Breast with Mixed Field Greens, Tomato and Basil Aioli on Locally Baked Pita
With a Choice of Soup*

A Flatbread and a Salad
Metro's Bacon Cheddar (Locally Sourced Bobolink Dairy) Flatbread with a Mixed Field Green Salad
(With a Choice of Dressing)

**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:  
Halibut Cheeks (pinch them)
Fresh Jonah Crab Cocktail Claws
Golden Tilefish 
Real Grey Sole (New Bedford)
Hake (if butter could swim)
Maine Steamers 
Porgies (Scup)
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
Mahi Mahi (the fish so nice they named it twice)
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:
Blowfish (Chicken of the Sea)
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)
Organic Scottish Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels

From the Pacific Northwest:  
Black Cod (Sablefish)
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

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

East Coast:
Beau Soleil (NB Can)
Blue Points (NY)
Damsels in Distress (ME)
Duxbury (Mass)
Island Creek (Mass)
Lucky Limes (PEI Can)
Mookie Blues (Me)
Moonshoal (Mass)
Pemaquid (ME)
Sugar Shack (NJ)
Swan Point (NJ)
Wellfleets (Mass)
Blackberry (Va)

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



Pan Grilled Miso Mahi Pita Sandwiches with a Sriracha Aioli Serves 4
How many Culinary Cultures are we going to combine Fishman? Hey, simmer down little chef, we live in the ultimate Stew Called "Cioppassoulet" otherwise known as the Unites States of let's fuse some flavors and feel Cod Damn lucky for it.

4-Mahi fillets 6 ounces each with the skin removed; you could also use Grouper or Cobia with great success
2 tablespoons miso paste
2 tablespoons sesame oil
2 tablespoons soy sauce
2 teaspoons freshly grated ginger
For the Pita Sandwich
4 loafs of Pita; White or Whole wheat warmed in the oven
1 avocado, peeled, pitted and sliced
½ a (English) cucumber peeled and thinly sliced
A couple of handfuls of Mixed Salad could also use Baby Arugula
For the Sriracha Aioli
¼ cup mayonnaise; use the real thing
2 to 3 tablespoons Sriracha hot sauce

How it's done
First whisk together the Mayo and Sriracha and set aside.

Place the Mahi fillets in a re-sealable bag.

Whisk together miso, sesame oil, soy sauce and ginger. Pour marinade into the re-sealable bag with the Mahi fillets and let marinate for 30 minutes or up to 1 hour in the fridge. (Note; allow fish to come to room temp before cooking)

Preheat your grill pan to medium high heat.

Grill the fish for 5 to 6 minutes per side or until just opaque when fork tested.

To serve, spread some of the Sriracha Aioli on each pita then top with the avocado, cucumber slices, grilled Mahi and Salad Greens and remember the world's flavors are just arrows in the culinary quill of the little chef. So let's fire a few off every now and then.

Pan Roasted Sablefish (Black Cod) with a Grecian Salsa Serves 4
This buttery fish is a perfect complement to the fresh flavors of the Greek inspired Salsa. Although this recipe is terribly easy, don't be afraid to complicate things by wearing your favorite Toga to the dinner table...just remember that going "commando" can psychologically damage the kids.

4 Sablefish fillets, skin on and scaled; 6 to 8 ounces each
Salt and Pepper
½ teaspoon of dried Oregano
1 tablespoon of olive oil
For the Salsa
1 clove of garlic crushed and minced fine
½ teaspoon dried oregano
2 tablespoons of fresh chopped flat leaf parsley
1 teaspoon of honey
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 cup or more of seeded diced tomatoes
1 cup of diced peeled seedless cucumber (if you don't have seedless just remove the seeds)
½ cup of Kalamata olives pitted and quartered
¼ cup of diced red onion
Salt and Pepper

How it's done
First make the salsa by combining all of the ingredients in a small bowl; season to taste with salt and pepper and set aside.

Preheat your oven to 400° degrees.

Next season the fish on both sides with salt, pepper and the dried oregano.

Heat the olive oil in a large ovenproof skillet over medium high heat until shimmering (but not smoking).


Sear the fish, flesh side down first, in the pan for 4 minutes, flip and place the skillet in the oven for 8 minutes or until the fish is just opaque when fork tested.


Transfer the fish to a plate to rest.

To serve, transfer the Sablefish to four plates and spoon the salsa over each fillet.

Again, I cannot stress enough to have your Toga tied properly or your dinner guests will be instead feasting on your secret garden. Go to for helpful hints.


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


Share on Facebook
Share on Twitter
Please reload

Please reload

Metropolitan Seafood & Gourmet 2020   

Website Designed and Maintained by Carnegie Agency

Instagram link to Metro

Follow us on Instagram

and see our posts below.

Facebook link to Metro

Love us on Facebook