Walk into some fish markets and you’re immediately hit with that "ocean" smell. You know the one. It’s heavy, slightly metallic, and a little bit too much like a pier at low tide. But when you step into Metropolitan Seafood & Gourmet Lebanon NJ, the air is different. It’s clean. It smells like lemon, high-end olive oil, and maybe a hint of woodsmoke from the kitchen. Honestly, it feels more like a boutique in the Hamptons than a storefront off Route 22 in Hunterdon County.
Most people in Central Jersey drive right past it. They’re on their way to Costco or heading toward Clinton, missing out on what is arguably the most sophisticated culinary hub in the region. This isn't just a place to grab a pound of salmon for Tuesday night dinner. It’s a full-blown experience run by people who are legitimately obsessed with the supply chain of the sea.
The Weird Reality of Fresh Fish in New Jersey
Freshness is a lie in most grocery stores. Let's just be real about that. By the time a "fresh" fillet hits the styrofoam tray at a standard supermarket, it might be a week old. It’s been sitting on ice, losing moisture, and oxidizing. Metropolitan Seafood & Gourmet Lebanon NJ operates on a completely different timeline.
They source. They don't just "order."
The owner, Mark Drabich, is a bit of a local legend for his uncompromising standards. He’s the guy who will tell you—point blank—not to buy the tuna if it doesn't look right that morning. That kind of transparency is rare. Usually, a business wants to move inventory. Here, the inventory moves because it’s impeccable. You’ve got wild-caught options that were swimming off the coast of New England or even further afield just a day or two prior.
Think about the logistical nightmare of getting high-grade Mediterranean Branzino or Sashimi-grade Hamachi to a town like Lebanon. It’s a feat of engineering. They work with specific boats and niche distributors to bypass the "middle-man-of-a-middle-man" cycle that ruins most seafood.
It Is Not Just a Market, It’s a Gourmet Lab
If you think you're just getting raw fillets, you're doing it wrong. The "Gourmet" part of the name isn't just window dressing. They have a kitchen that pumps out stuff you’d expect to find in a Michelin-starred bistro in Manhattan.
The menu changes. It has to.
If the soft-shell crabs aren't in, you aren't eating them. Simple as that. But when they are? They do a tempura or a pan-sear that makes you realize you've been eating rubbery imitations your whole life. The fish tacos are a cult favorite for a reason. They aren't greasy. They're light, bright, and seasoned with a level of intentionality that most "seafood shacks" can't touch.
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Then there’s the "Small Batch" aspect of their gourmet section.
- The Sauces: They make their own tartar and cocktail sauces. It sounds small, but once you have horseradish that actually clears your sinuses, the bottled stuff is dead to you.
- The Soups: The Manhattan Clam Chowder actually has clams in it. Lots of them.
- The Prepared Foods: Think Moroccan-spiced grilled octopus or seaweed salads that don't taste like plastic.
The variety is actually a bit overwhelming if you're used to the "Shrimp, Salmon, Tilapia" trio of the suburban diet. You might see Arctic Char, Tilefish, or even more obscure deep-water species that Mark and his team have vetted. It’s an education. You go in for a piece of cod and leave knowing the difference between a diver scallop and a chemically-soaked "wet" scallop. (Pro tip: once you see the way a dry-packed diver scallop sears in a cast-iron pan, you can never go back).
Why the Location Matters (and Why It’s Easy to Miss)
Lebanon, New Jersey is a funny place. It’s beautiful, rural, and affluent, but it’s also defined by the strip-mall culture of Route 22. Metropolitan Seafood & Gourmet sits right in the thick of it.
You might miss the turn. You might think, "Oh, I'll just get fish at the grocery store while I'm getting milk."
Don't.
The difference in quality is exponential, while the price difference is often negligible when you factor in the "yield." Grocery store fish is often pumped with water or tripolyphosphates to keep it looking plump. When you cook it, it shrinks. It weeps white gunk (protein albumin) into the pan. Metropolitan’s fish stays the size you bought it. You're paying for protein, not water weight.
The Cultural Hub of Hunterdon County
There’s a specific vibe on a Friday afternoon or a Saturday morning at Metropolitan Seafood & Gourmet Lebanon NJ. It’s buzzy. You’ll see local chefs picking up "specials" for their own weekend menus. You’ll see home cooks asking very specific questions about how to grill whole fish without the skin sticking.
The staff doesn't just wrap your fish in paper and send you on your way. They give you a tutorial. They’ll tell you to get the pan screaming hot. They’ll tell you to leave it alone for four minutes. They’ll suggest a specific dry white wine from the shop down the road. It feels like a community.
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And let’s talk about the catering.
If you live in Central Jersey and you’re hosting a party, their raw bar is the gold standard. We’re talking oysters that were shucked so recently they’re still salty, and shrimp cocktail that actually has a snap to the bite. Most catering seafood is soggy. This is crisp. It’s the difference between a party people attend and a party people talk about for three months.
Addressing the "Expensive" Elephant in the Room
People say "Metropolitan is pricey."
Is it?
If you compare it to the "Manager's Special" at a discount grocer, sure. But that’s like comparing a vintage leather jacket to a plastic raincoat. If you’re eating seafood for the health benefits—the Omega-3s, the lean protein—you want the version that hasn't been sitting in a warehouse.
Value isn't just the number on the receipt. It’s the fact that you don't have to throw away a piece of fish because it "smells funny" the day after you bought it. It’s the fact that you’re supporting a local business that actually cares about sustainable fishing practices. They aren't just selling food; they're selling a standard.
Surprising Details You Probably Didn't Know
Most people don't realize they do a massive business in non-seafood gourmet items.
The olive oil selection is curated. They have artisanal pastas that actually hold onto sauce. They have imported salts that make a difference in your crust. It’s basically a pantry-stocking heaven for anyone who watches too much Food Network and actually wants to try the recipes.
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Also, the "Metropolitan Kitchen" lunch specials are one of the best-kept secrets in the area. While everyone else is waiting in a half-hour line for a mediocre sandwich at a chain, you can get a grilled fish platter that’s better than most "fine dining" entrees for a fraction of the cost.
How to Actually Shop at Metropolitan Seafood
If it’s your first time, don't be intimidated.
- Ask what’s new. Don't go in with a rigid plan. If they just got a shipment of Halibut from Alaska, buy the Halibut.
- Check the "Gourmet To-Go" case. Even if you’re cooking, grab some of their pre-made sides. The coleslaw is actually good (not the mayo-drowned soup you find elsewhere).
- Talk to the guys behind the counter. They know their stuff. If you’re worried about overcooking something, ask for a tip. They usually recommend the "Canadian" method (10 minutes per inch of thickness), but they’ll refine that based on the specific species.
- Try the Smoked Fish. They do their own smoking. The smoked salmon or trout is worlds away from the rubbery, vacuum-sealed packs at the store.
The Actionable Takeaway for Your Next Dinner
Stop buying "mystery fish."
Next time you’re planning a meal, make the drive to Lebanon. Buy one piece of something you’ve never tried—maybe some Monkfish or Black Sea Bass. Ask for the simplest way to prepare it. Usually, it’s just olive oil, salt, pepper, and a hot pan.
When you taste the difference between "grocery store" fish and "Metropolitan" fish, you’ll realize that most people don't actually dislike seafood—they just haven't had it when it’s actually fresh.
Next Steps:
- Visit the shop: 1320 US-22, Lebanon, NJ 08833.
- Join the "Fish Club" mailing list: They send out hilarious, deeply informative emails about what’s coming off the boats. It’s probably the only marketing email you’ll actually read for fun.
- Order lunch: Try the fried oyster po-boy or the grilled salmon salad. Eat it in your car or at the small seating area. Just eat it.
- Plan your holiday orders early: If it’s near Christmas or Rosh Hashanah, the line goes out the door. Get your order in weeks in advance or you’ll be stuck with the supermarket scraps.
This place is a gem. It’s the kind of local business that makes a town better just by existing. Don't let the "Lebanon" address fool you—this is world-class seafood in the middle of New Jersey.