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AMBERJACK
Product of the USA
BEST CHOICE
 A sleek, migratory tuna-like fish found off both US coasts, Amberjack are prized for eating raw and are known for their attention to detail when harvested. Upon harvesting, the fish are iced and handled with great care to prevent bruising of the flesh. Amberjack has a creamy and smooth texture with a buttery, silky taste because of its high oil content. Fillets cook up firm with large flakes and a mild sweet flavor and rich to the taste. Amberjack is great when lightly marinated and roasted, grilled or braised.
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DOMESTIC BLACK GROUPER
Product of Mexico
GOOD ALTERNATIVE
 Domestic Black Grouper and Fireback Grouper has arrived just in time for your weekend menus, caught from the US waters of the Gulf of Mexico.
With a more pronounced flavor than the red grouper, the black grouper has a white flesh with a mild to sweet flavor and a lean, firm and flaky texture.
Grouper meat cooks up very firm, with big flakes and holds its moisture better than many other fish. Can be grilled, fried, sauteed, broiled, steamed, baked, also excellent for soups and chowders.
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HUGE VARIETY OF WILD ALASKAN KING SALMON!!
Product of the USA
ALL BEST CHOICE
IVORY KING SALMON  Ivory King Salmon can now be found on menus across the US. Although the rare, pale fleshed salmon used to be cast aside as undesirable, today, Ivory has grown to become a high-end preference in many restaurants. No one is exactly sure why about only 1 in 100 wild kings are white, although two theories remain. They either feed on a different diet than most kings, or there may be some genetic reason that the fish does not deposit the colored pigment. The taste is the same as red meat kings; moist & full of flavor w/ large flakes.
TROLL KING SALMON
These troll kings are always caught with hook and line in the open ocean, never caught by nets or in the rivers! Our Premium Wild Troll Caught king Salmon are prized by chefs and sought after by discriminating gourmets because these fish receive special treatment from the first moment of the catch. These fish are caught in Alaska, one at a time and immediately packed with ice. Unlike other salmon that are net-caught in big numbers, these fish demand the full attention of the fishing vessel crew.
COLUMBIA RIVER KING SALMON
 Prized for their flesh color, high oil content, delicate texture and succulent flesh, Columbia Kings have grown to become an all around favorite! King Salmon are caught by gill nets at the mouth of the Columbia River. Their meat are not as red as the Sockeyes, but more red than Atlantic Salmon. The meat is moist and full of flavor with a large flake. Typically with a higher fat content, Columbia River Kings are extremely rich in flavor and extremely high in Omega-3's. Cooking methods include sauteed, baked, broiled, grilled, poached, smoked and steamed. The season is almost over, so now is the time to add it as a specialty menu item.
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BEAU SOLEIL OYSTER
Product of Canada
BEST CHOICE
Our Beau Soleils are farmed in floating trays in Miramichi Bay, New Brunswick which is about as far north as you can push a virginica oysters. The oysters are suspended just below the surface, gently pushed by the waves. They are one of the most consistently sized and shaped oysters, with dark heavy shells. Expect an intense, briny bite that is followed by a delicate sweet finish. The meats are firm and flavorful.
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FRESH MUSHROOMS
Morels, Frozen (USA)
#1, USA Whole Morels, Flash Frozen, Oregon
Sea Beans(USA)
Blanch or use for garnish, high in salinity and adds a "pop" to the plate!
For a full list of mushroom availability and pre-order information, contact your local sales rep today!
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SPECIALTY
-Arctic Char, Iceland
-Amberjack, USA
-Cobia, Honduras
-Pacific White Sea Bass, USA
-Wild Blue Catfish, USA
-Golden Corvina
-Sea Cucumber, USA
-Golden Tilefish, USA
-Lane Snapper Fillet, Mexico
-American Red Snapper, Gulf Wild, USA
-Mutton Snapper, USA
-Black Grouper, Mexico
-Red Grouper, Gulf Wild, USA
-Ono Wahoo Fillet, USA
-Skate Fillet, Thursday, USA
-Sturgeon, USA
-Black Cod, USA
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EXCELLENT MENU ADDITIONS:
Made in France for centuries, Boursin is a creamy yet crumbly
gourmet spread that is flavored with garlic and fine herbs. Chefs know Boursin by name. Great melted on steaks, burgers and chicken or stirred into potatoes.
5.2 oz. box
SAINT ANDRE CHEESE
Saint Andre is a rich, triple-cream cheese often referred to as a heavenly. It has a silky, buttery paste enrobed in a white rind. A must for a cheese board & a perfect ingredient for decadent dessert
recipes or entrees. 1/4.5 lb.
FENNEL POLLEN
Certainly a trendy spice making its way into many kitchens across the US. Incredibly powerful, you will find hints of bright anise, earthy sage and floral safron. Also, fennel pollen can be used in just about any menu! Excellent on pork and seafood, and also great sprinkled over a sweet cheese on a cheese plate.
LEMON ZEST
A true time saver! Excellent for additional citrus flavors, and in mixed drinks!
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OYSTER VARIETY
EAST COAST OYSTERS
-Genuine Connecticut Blue Points, 12/100 ct.
Mild w/ a pleasantly briny flavor.
-Delaware Bay, 12/80/100 ct.
Briny, sweet and nutty.
-Beau Soleil, 100 ct.
Mildly briny, clean refined finish.
-Windmill Point, 100 ct.
Delicate, with a crisp, mineral finish.
-Choice Malpeque, 100 ct.
Slightly bitter, w/ a clean aftertaste and firm, juicy texture.
-French Kiss, 60 ct.
Profound salinity, briny liquor, sweet finish.
-Gooseberry, 100 ct.
Pleasantly firm, rich liquor
-Broadwater, 100 ct.
Mouthwateringly briny.
-Little Bitches, 100 ct.
Perfect, full flavored petite cocktail oyster.
-La St. Simon, 100 ct.
Sweet and buttery, with a light salty finish.
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Euclid Fish Company
7839 Enterprise Drive. Mentor, Ohio 44060
Ohio: 440-951-6448 Toll Free:
800-686-0908
Pittsburgh:
412-434-6448
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