** Sea Urchin Roe, 60 gram, USA
**Domestic Crawfish Tail Meat, USA
**Whole Genuine Doversole, Holland
**Char Fillets, Iceland
**Cobia Fillet, Skin On, Cut from 5-8 lb. fish, Columbia
**Wild Blue Skinless Catfish, cut from 4-5 lb. fish, USA
**Golden Corvina, Skin ON, Costa Rica
**Golden Kingklip, Costa Rica
**Sea Cucumber Meat, USA
**Gulf Wild Black Grouper, 10+ lb. whole fish, USA
**Red Grouper, Gulf Wild, 5-10 lb. whole fish, USA
**Fireback Grouper, Mexico
**Black Cod Fillet, Cut from 2-3 lb. fish, USA
**Skate Fillet, Skinless, USA
**Skate Cheeks, USA
**Monkfish Fillet, Large, USA
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EAST COAST OYSTERS:
-Delaware Bay, 12/80/100
Briny, Sweet and Nutty
-Gen. Blue Point, 12/100
Mild and Pleasant Briny Flavor
-New Haven, 100 ct
-Hungry Pilgrims, 100 ct.
A briny blast upfront with a sweet, buttery finish
-South Bay Blonde, 100ct
Hints of butter, celery & eelgrass
-Duxbury/ Old Cove
Clean, uniform and white shelled
-Powder Point, 100 ct.
Salty Sweet, clean finish
-Wellfleets, 100 ct.
Very meaty with a clean, crisp taste.
-Broadwater, 100 ct.
-Mouthwateringly briny
Perfect, full flavored petite cocktail oyster.
-Stingray, 100 ct.
sweet, mildly briny with a clean, crispy finish.
-Rappahannock, 100 ct.
Sweet, buttery full bodied flavor
WEST COAST OYSTER
-Fanny Bay, 60 ct.
Salty & sweet w/ a firm, plump flesh.
-Gigamoto, 60 ct.
Complex mineral/ melon flavor
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Fresh Mushroom Selection:
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WILD LEEKS (RAMPS):
Known for its wild flavor, comparable to onion and scallion but with a little more of an earthy flavor. Leeks can be used in recipes just like a scallion.
VELVET PIOPINNI
Expect a unique, robust and intense forest flavor making it a natural for pastas, seafood and red meats.
SEASONAL STINGING NETTLES
Properly-prepared nettles make a perfect stand-in for spinach-whether in soups or pastas, as a cooked green, or as a base for pesto. Characteristic of edible, wild plants in general. Please be careful with this because they do have small thorns and they must be cooked/dried to loose the stinging hairs.
Also Available: Brown Caps, Fiddlehead Ferns and a Chefs Mix.
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Stay Connected with Euclid Fish:
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Euclid Fish Company
7839 Enterprise Dr.
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WILD CHESAPEAKE BLUE CATFISH
Product of the USA
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We just received a fresh shipment of 4-5 lb. Whole Wild Blue Catfish from the Chesapeake Bay. This is an invasive species from the mid-Atlantic that is making headlines. The over all consensus in the industry is that if we encourage people to eat these, it will lead to less strain on the more popular species. Blue catfish is the biggest environmental threat that the Chesapeake Bay has ever faced as these fish can reach up to 20 years old and are voracious feeders. Both underutilized and most certainly sustainable, the fish are caught with nets and traps, resulting in almost no by-catch at all. All reports show that Chesapeake Blue Catfish are for great eating, as they feed on crustaceans, other fish, and crab. Wild Blue Catfish has a mild, sweet flavor with a clean and delicate taste.
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GOLDEN CORVINA
Product of Costa Rica
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 Wild caught from the waters of Costa Rica, 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.
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DOMESTIC MAHI MAHI
Product of the USA, Whole Head On
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 Distinguished by their vibrant colors of bright blues, greens, and gold, Chefs love Mahi for its firm texture and mild flavor,as well as its great, recognizable name. The meat is moist with a mild, slightly sweet flavor and solid flake. Since Mahi comes to us from tropical waters, we recommend pairing the fillets with fresh fruit salsas or sauces. Mahi is excellent on the grill, baked, broiled, pan fried or sauteed.
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SKATE CHEEKS
Product of the USA
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 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.
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MONKFISH CHEEKS
Product of the USA
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 A true delicacy! For those of you who have not tried a monkfish cheek, you will be surprised how good it actually is!! Monkfish cheeks are very quick and easy to cook.
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EXCELLENT MENU ADDITIONS:
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 OCTOPUS LEG, COOKED
F83425
New to Euclid Fish, Cooked Octopus Tentacles- wild, product of Spain. Product is 400-600 grams, estimated around 6-7 lbs. per case. There are so many applications for this product and is available as a slice and serve product as well. We also carry an excellent raw tenderized whole 4/6lb octopus from Spain as well.
 PERUVIAN SCALLOPS ON THE HALF SHELL, 144 ct.
F70350
Farm raised in the cool, clean waters of the South Pacific, our Pana Pesca Peruvian Scallops are all natural and sweet in flavor with no additives. These scallops on the half shell are easy to prepare and can be served sashimi style.
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