Metro Logo

Celebrating 

 29 years of Fabulous Clients
 And Great Fish
 
To all of our Beloved Friends and Clients South and West.
Welcome to Metropolitan Seafood At The   
 
With a Fresh and Wild view, Lets get some seafood!
Give us a call to have all your Seafood needs waiting your arrival!
908-840-4332
 

Good morning to all our friends and clients at the Stockton Market.  We hope that everyone is getting ready to celebrate another beautiful day with their Valentine. We know that there are people who made big fancy dinner plans that are more expensive than they would like. Movie plans where you would sit in the theater for hours and not even make the slightest eye contact with your sweetheart.  What we are saying, is that if you want to make this Valentines Day truly a special one why not stay home and prepare a romantic dinner for you and your honey.  We would like to help you on this by giving you a better option.  Why not treat your significant other to a fabulous lobster tail dinner. We are doing a fifteen percent discount on six-ounce South African Tales, which we will come with cooking instructions. Must order in advance. If there are any questions you have, please give us a call, and we will do all that we can to help.  
Now let us get back on track.  From three to five will be Metro's dollar oyster happy hour featuring East Point Oysters coming from New Jersey.  We also will be showing off some fresh fish filets for those who would like to prepare a nice meal for themselves, so don't forget to check out these awesome recipes created by "THE MASTERFUL" Mark Drabich.   If there is something that you would like us to bring down from Metropolitan Seafood in Lebanon, then give us a call the day before you would want to pick up and we will bring it down for you.  As always, from your boys at Metro, we wish for only good vibes to come your way.  See you at the Market.
Check out this weeks recipes:
HAPPY HOURS
Friday Only!
$1 Oysters
3 P.M.- 5 P.M.
THAT'S A BUCK A SHUCK
Take-out Specials 
Friday Night Only!
Metro's Classic Fish and Chips
Hand Battered fish with
coleslaw, tarter, and Malt vinegar
with French Fries
$10
Tuscan Grilled
Salmon Roll
With lettuce, Roasted Veggies,
and a Basil Aioli on
a Toasted Soft Roll
$10
Metro's
Grilled Fish Taco's
On flour tortillas (2) with shredded cabbage, Baja sauce, Pico de Gallo and Pickled
Jalapenos and Onions on the side with French Fries
$10
Metro's Classic Lobster Roll
Metro's Lobster Salad and Lettuce
with French Fries.
$20
Fried Panko Crusted
Sea Scallops
Over a Mixed Field Green Salad
with a House Dijon Balsamic Dressing
or
A Platter of French Fries, Lemon
Cocktail sauce and Tartar Sauce
$12   

 
Today's Fresh Fish Selections
 
THIS IS A COMPLETE LIST OF ALL OF THE FRESH SEAFOOD METRO WILL BE CARRYING.
THAT SAID NOT ALL ITEMS WILL BE BROUGHT TO THE MARKET SO PLEASE FEEL FREE TO CALL US AND WE WOULD LOVE TO PREPARE A SPECIAL ORDER JUST FOR YOU 908-840-4332

fish
From the North:
Hake
Pollack (Blue Cod)
Skate 
Jonah Crab meat 
Jonah Crab Claws Horrah!
Uni (Sea Urchin)
Black Sea Bass (Long Island)
Fluke 
Golden Tilefish
Day Boat Sea Scallops 
Nantucket Bay Scallops  
Maine Steamers  
Nova Scotia Halibut
Monkfish
Grey Sole
Cod 
Nova Scotia (Hard Shell) Lobsters
Swordfish
Jumbo Maine Mussels
Baccala (Salt Cod) Needs to be soaked for 2 days
Fresh Long Island Squid
Rhode Island Little Necks
Cherry Stone Clams
Top Neck Clams
 
From the Waters of the World:
Mahi
Sardines (Portuguese) 
Dover Sole (Spain)
Japanese Madia (Sea Bream)
Carabineros (Spanish Red Shrimp)
Hamachi (Yellow Tail)
New Zealand Cockles 
New Zealand Green Lip Mussels  
Branzino (Mediterranean Sea Bass)
Dorade (Sea Bream) 
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)
Crawfish Tail Meat
Conch Meat from Belize 
  
 
From the South
American Red Snapper
Rock Shrimp
Red Grouper 
Jumbo Stone Crab Claws
Blue Claw Crabs (In the Freezer, Ready For Sauce)
Sushi Grade Ahi Tuna
Fresh Jumbo Lump Crab Meat
Fresh Lump Crab Meat
Special Crab Meat
Blue Crab Cocktail Claws with Horseradish Sauce
 
From Sustainable Seafood Sources : 
Rain Forest Tilapia 
Arctic Char (Iceland)
Catfish 
Organic Scottish and Norwegian Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels
 
From the Pacific Northwest :
Wild Steelhead-Washington State
Fresh Plump Shucked Washington State Oysters
Jumbo King Crab Legs
Jumbo Snow (Opilio) Crab Legs

  More Fish coming  in Every Day Please Call for updated Inventory... 
(908) 840 4332
 
Metropolitan's Half-Shell Oyster and Clam Selections
Oysters
East Coast:
West Coast:
Beau Soleil (NB Can)
Fishers Island (NY)
Pemaquid (Me)
Wellfleets (Mass)
Blue Points (Conn)
Fin De La Bais (NB Can)
High Bar Harbor (NJ)
Old Barney Salts (NJ)
Wildling Bastard (NJ)
Moon Shoal (Mass)
Chatham (Mass)
Billington (Mass)
Peters Point (Mass)
Puffer Petite (Mass)
Glidden Point (Me)
Island Creek (Mass)

I DARE YOU 
TO FIND A
NICER
OYSTER
SELECTION!
Clams
Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams

Sunset Beach  (Wa)
Totten Inlet (Wa)
Kumamotos (Ca)
Fanny Bay (Wa)
Stretch Island (Wa)


METRO
LETS YOU 
GET YOUR OYSTER 
ON!
IN A VERY 
SUSTAINABLE 
WAY...





 

 





Today's Featured Recipes
Created With Love for You...

recipe

Oven Roasted Lobster tails (The easiest recipe)

This recipe is for 1 pound of lobster tails so that can be 2-8 ounce lobster tails or 4-4ounce tails. All lobster tails come frozen so the first thing we have to do is thaw them.

Thaw tails in the plastic wrap that they came in for 45 minutes in cool water.  Cut the top shell of tails with kitchen shears to last knuckle.  Crack open the tail and piggyback the meat on top of the shell.
Glaze the tails (recipe below) in layers as if you were brushing it with a wax coating.  Sprinkle with paprika and herbs.  Pour ½ cup of white wine in the bottom of the baking dish.  While preheating your oven to 425 degrees leave the tails on the counter to come to room temp.
Bake tails for 20 to 25 minutes depending on size.  Cut into one of the tails.   When you no longer see a translucent color the dish is complete.
 

Glaze

Melt the butter on low heat and try to keep it slightly thicker before adding the rest of the ingredients.  Remember you're not cooking the glaze, just incorporating the ingredients for one pound of lobster tails

1 stick of butter
1 Tablespoon of olive oil
The juice of one lemon
This is the foundation of your glaze
Feel free to add your own twist
Maybe some garlic, Dijon mustard, honey or something spicy.   go nuts!   They're your tails.
Enjoy

Recipe2
Pan Seared Red Snapper with Warm Zucchini and Baby Spinach Salad with a Salsa Verde Dressing
Serves 4
This is by far not the easiest recipe I ever created for you little chef but I promise that if you take this culinary leap of faith, you will delectably advance to a new little chef that your friends and family cannot ignore.  I can hear it now "Is Jim prowling around that kitchen with a new catlike swagger?" "Uh, Yeah, have you tasted this Snapper, it's a real soul punch."
Ingredients

For the Fish and Salad
4 Red Snapper fillets skin on and scaled 6 to 8 ounces each; Black Sea Bass works great also.
Salt and Pepper
2 tablespoons of fresh chopped flat leaf parsley
2 tablespoons of olive oil divided
2 tablespoons of unsalted butter
1 pound of Zucchini diced
2 handfuls of baby spinach about 3½ ounces
1 cup frozen peas thawed
Lemon wedges for garnish
For the Salsa Verde Dressing
4 tablespoons each of fresh chopped basil leaves, flat leaf parsley, mint and oregano
½ cup of olive oil
1 tablespoon of capers rinsed and drained
2 anchovy fillets packed in oil roughly chopped

How it's done
To make the dressing, place the fresh herbs, olive oil, capers and anchovies in a food processor and "whizz" until well combined and smooth; adjust seasoning if necessary but it should be just fine based on the salt in the capers and anchovies.
Next season the Snapper fillets with the parsley, salt and pepper.
Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium high heat until the oil is shimmering and almost ready to start smoking.
Place the fish in the skillet flesh side down, and then add the butter to the pan.  Let the fillets cook for 3 to 4 minutes per side or until just opaque when fork tested.  Transfer the fillets to a warm platter and tent with foil to keep warm; wipe out the skillet with paper towels.
Heat the remaining olive oil in the same skillet over medium high heat and when hot sauté the diced Zucchini for 3 to 4 minutes or until crisp tender.  Add the spinach and peas to the skillet and cook for 1 minute.  Take the skillet off the heat and stir in all but 1 tablespoon of the dressing; season to taste with salt and pepper.
To serve, divide the Zucchini among 4 plates and top each plate with a Snapper fillet.
Drizzle the remaining dressing over the fish and garnish with lemon wedges.  Now enjoy your new catlike swagger but try to stop licking your paws in the kitchen, it's just not very sanitary.

 

Mark J. Drabich

President

Metropolitan Seafood & Gourmet

P 908-840-4332

F 908-506-0293

Email:[email protected]

1320 Rt. 22 Lebanon NJ 08833