Euclid Fish Company
Fresh Catch of the Week
GOLDEN CORVINA
Cut from 5+ lb. fish, Costa Rica
 
Wild caught from the waters of Panama, Golden Corvina is known for its firm white meat and continuous growth in popularity throughout the US. Corvina's white firm flesh is similar to sea bass, and has a mild, sweet taste with a firm, large flake. Corvina has a high fat content and is suitable for all kinds of preparations. Baked, broiled, fried or grilled are all excellent preparation methods. Because of its sweet flavor, Corvina is perfect for a wide variety of marinades and cooking applications.
FLORIDA STONE CRAB CLAWS
Large, Product of the USA

Known for their sweet and succulent snowy white meat, Stone Crab Claws have a delicate texture with a rich mouth feel and a salty finish. Why is the meat to tasty? Stone Crabs feed primarily off of clams, scallops and Florida fighting conchs by using their large, crushing claw designed to break open the shells of the mollusk. Harvested from the the Gulf of Mexico along the Florida Coastline, Stone Crab Claws are removed from the live crab, then placed back into the ocean. Each Stone Crab will then regenerate a new claw. Each time the crab molts,the new claw grows larger making this one of the most sustainable programs out there. 
JUMBO BLACK BASS
Product of the USA
 
Arriving Thursday for Friday delivery- A true seabass caught along the Atlantic Coast of the US from Cape Cod to Florida, Genuine Black Bass is a firm snow white fleshed fish. It has a medium flake and a delicate flavor. The skin is delicious and often kept on when steaming or sauteing. Black Bass is extremely versatile in use, particularly popular when cooking whole in Asian cuisines. Other popular methods? Saute, steam, broil, bake, deep fry or pan fry.
MARTHA'S VINEYARD SWEET NECK OYSTERS
Product of the USA

From the waters of Martha's Vineyard's Katama Bay, Sweet Neck Oysters start their process within the protected confines of an upweller where they are provided with a constant flow of plankton rich waters. Once the oysters obtain a manageable size, they are moved to a mid-water suspension culture in grow out cages. Every 10 weeks, the oysters are weighed and go through the tumbler serves as an extremely effective anti-bio-fouling mechanism while simultaneously chipping away new, irregular growth from the shells (promoting greater cup definition). ). When the oysters reach market size, they are removed from the cages one last time, pressure washed  to blast any silt from the oyster's crevices, and are immediately hand packed in 100-ct. boxes.
Sweet Neck Farm oysters are roughly three-and-a-half to four inches in length, are deeply cupped, and are high-yielding. Salinity of the Sweet Necks is high and meats are pleasantly firm with a mild simple sugar finish.
FRESH MUSHROOMS
available for Fri delivery 
-Morels, Frz, Oregon
-Morels, Grade A Dried, USA
-Golden Chanterelle, USA
-Velvet Pioppini
-Maitake, USA
 
Specialty Items  

-Char Fillets, Iceland
-Amberjack Fillet, USA
-Kingklip, Panama
-Barramundi, cut from 1-2 lb. fish, Indonesia
-Golden Corvina, cut from 5+ lb. fish, Costa Rida
-Blue Marlin, USA
-Bluenose Fillet, New Zealand
-Sturgeon Fillet, USA
-Sable Fillet, Frzn, IVP, USA
-Laughing Bird Shrimpm PD 51/60 Costa Rica
-SunShrimp26/30 Headless Shrimp, USA
-Lane Snapper Fillet, cut from
 2-4 lb. whole fish, USA
-American Red Snapper, Gulf Wild, USA
-Kitty Mitchell Grouper, USA
-Red Grouper, Gulf Wild, USA
Oyster Availability

EAST COAST OYSTERS:
-Genuine Blue Points, 12/100
-Delaware Bays, 12/80/10
-Broadwaters, 100 ct.
-Beausoleil, 100 ct.
-Cooks Cove Malepeque, 100 ct.
-Rappahannock, 100 ct.
-Stingray, 100 ct.
-Little Bitches, 100 ct.
-Wellfleet, 100 ct. 
-Ameripure, 100 ct.
-Premaquid, 100 ct,
-Martha's Vineyard Honey Suckle
-Martha's Vineyard Sweet Neck

Specialty Oysters 

-Martha's Vineyard Honeysuckle Oysters-
Grown in the fresh, pure waters of Katama Bay, Honeysuckle oysters begin their growing process in early June at 1.5 mm. (That is the size of a grain of sand!!) As the oysters grow, they are sorted, thinned and moved to the upwellers. After a few months, the oysters are transplanted to mesh bags where they are placed in cages and set on the ocean floor. Each oysters goes through a turbine powered tumbler where they are submerged into the water, spun and cleaned. This helps Honeysuckle oysters to achieve a strong shell and a desirable deep cup. After being washed, the Honeysuckles are inspected and packed. Expect a briny and sweet, succulent flavor!  

EUCLID FISH COMPANY 
7839 Enterprise Drive
Mentor, OH 44060
   
Local: 440.951.6448
Toll Free: 800.686.0908

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