Euclid Fish Company
Fresh Catch of the Week
Specialty Selection:

-Sea Roe Urchin, USA
-Arctic Char Fillets, Iceland
-Bluenose Fillet, New Zealand
-Barrelfish, USA
-Cobia Fillet, Honduras
-Golden Corvina, Costa Rica
-Kingklip, Costa Rica
-Sea Cucumber Meat, USA
-Mako Shark Loins, USA
-Golden Tilefish, USA
Red Grouper Fillet, Gulf Wild, USA
-Hapu'Upu'U, USA
-Striped Marlin, USA
-Wahoo, USA
-Loch Etive Ocean Trout, Scotland
-Black Cod, USA
-Sturgeon Fillet, USA (frz)
-Skate Fillets, USA
-Skate Cheeks, USA
-Mutton Snapper, USA
-American Red Snapper, USA
-Merlan Noir, USA
-Large Sea Scallops in the Shell, 1-1.5 lb. each.

Oyster Selection:

EAST COAST OYSTERS:

-Delaware Bay, 12/80/100
Briny, Sweet and Nutty 
 
-Gen. Blue Point, 12/100
Mild and Pleasant Briny Flavor 
 
-Powder Point, 100 ct.

Salty Sweet, clean finish 

 

-South Bay Blonde,100 ct.
Hints of butter, celery & eelgrass     
  
-Broadwater, 100 ct.
-Mouthwateringly briny

-Little Bitches, USA  
Full flavored, petite cocktail oyster 
  
-Jumbo Chatham, 100 ct. 
Full flavored, petite cocktail oyster

-Hungry Pilgrim 
A briny blast upfront with a sweet, buttery finish

-Stingray, 100 ct.  -Sweet, Mild brine, clean/crisp finish
  
-Olde Salt, 100 ct. 
Bold sea side brine, smooth follow through

-Rappahannock, 100 ct.
Sweet, buttery full bodied flavor


WEST COAST OYSTERS: 

      

-Kumomoto, 60 ct.

 Slightly salt, sweet flavor. 

Featured Oyster:
SOUTH BAY BLONDE OYSTERS 
 
Raised on the bay floor of Cape Cod, South Bay Blonde Oysters feature beautiful deep cups and caramel color rigid shells. Their flavor profile is pleasantly sweet and briny with hints of butter, celery and eel grass. If customers ask for a pairing, we recommend a craft beer with a touch of hops. The meats are perfectly balanced with a thick and meaty bite and smooth finish. They are packed in 100 ct. bags, very consistent in size, and easy to open.  

Stay Connected with Euclid Fish:
Euclid Fish Company 
7839 Enterprise Dr.  
Mentor, OH 44060

Local: 440-951-6448
Toll Free: 800-686-0908
Pittsburgh: 412-434-6448
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JUMBO MARYLAND STRIPED BASS
Product of the USA

Wild Striped Bass is full and rich in flavor, mainly caught by hook and line and gill nets.  In the 1980's Striped Bass populations became heavily over fished but are now at sustainable population levels thanks in part to implementation of a fishing moratorium in Maryland/ Virginia and strict science-based, management controls since 1995. Scientists and managers continue to monitor Atlantic striped bass to support this valuable fishery.  Expect a very firm meat that cooks up velvety and flaky. This fish is not only incredibly delicious; it is also very versatile and takes well to almost every cooking application. Sear it, sauté it, grill it, roast it- this fish will shine no matter what you do to it.

GOLDEN CORVINA
Product of 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.

LARGE GOLDEN TILEFISH
Product of  the USA
Tilefish was first caught and identified in the late 1800's.  Soon after, a commercial fishery quickly developed when people discovered how tasty this fish actually was. Today, this fishery is now managed through individual fishing quota programs. Although Tilefish look their best when they are still swimming, it is their flavor we're really going after, not their beautiful rainbow colors. Mild tasting but with an almost lobster-like flavor, Tilefish is a rather unique option. The meat cooks up nice and white with a moist, firm texture.  Tilefish can be sauteed, poached, broiled, or baked. Keep in mind that it is somewhat of a lean fish. 

SKATE CHEEKS
Product of the USA
From the deep, cool waters of Georges Bank, fresh Skate Cheeks just arrived and are available for Friday delivery. The meat of the skate is reddish in color in the raw state and cooked up to an off white. Like sharks, skates have no bones, only cartilage providing only two edible portions, their wings and their cheeks. Skate cheeks are cut from the area right near the skate's mouth, so they technically are in fact cheeks. The fisherman will use a hook to grab the skate and then as the frame hangs down, they will use a knife to cut out the cheek. Skate Cheeks are similar in size and shape to a scallop, but taste more like a white flaky fish. The meat cooks up to an off white with a moist, firm and delicate texture.

GULF WILD AMERICAN RED SNAPPER
Product of the USA
American Red Snapper has a pinkish meat that is lean,  moist, and sweet with a mild although distinctive flavor. It should be cooked with the skin on to help keep in the moisture! Red Snapper is caught by trawl and hook and line, and also highly regulated by the NOAA. Cooking methods include sauteing, baking, broiling, grilling, poaching or steaming.
GULF WILD
Our Gulf Wild Program is providing us with stunning quality and some of the most gorgeous salt water fish we have seen. Check out the fish tags accompanying each order to determine the exact 10-mile-square area of catch, the boat name as well as the captain. The most vital aspect of this program is members' adherence to catch shares and catch methods. Their efforts have contributed to rebound of the gulf reef fishery.